Millet- The Smart & Future Food

By: Dr. A Jolly Devi
Millets, Oh! In Manipur we called as ‘Channaan’ and we used to make ‘kabok’, but in between it was forgotten. Lately, in radio and T V people are talking about the importance of millets.
Yes, Millet is packed with protein, antioxidants, and nutrients and they are getting due recognition now after a gap of many years. The work of Dr. Khadar Vali, Millet Man of India and farmer’s effort on millets are being popularized. India is promoting this nutritious and climate-resilient food in many ways and the year 2023 is declared as the ‘International Year of Millets’. Hyderabad is chosen as the centre of excellence for millets.
Indeed lots of talk happened on millet but how to incorporate millet in our diet is still a question for many in Manipuri cuisine. Where can we get, is it available in ready to eat form, how to prepare a wholesome recipe, how to introduce in our diet, taste acceptance rate etc. are not properly answered.
We need to study the felt need of the people regarding millet consumption. Scientific study on treatment and controlled group may give some positive result and impact. A wholesome nutritious and ready to cook, made from millet for major meals such as breakfast, lunch or dinner is required. More interventions to consume and grow and value add millets in a large scale is necessary. Endless scope and potential the millets have, if we take the example of sorghum or channaan, it can be cooked like rice, made into bread, roti, kheer, khidchi etc.
Lets know some more about millets, There are many varieties of millet grown all over the world and can be divided into Positive millets and Neutral millets.
Positive millets include foxtail millet, browntop millet, kodo millet, barnyard millet and little millet. These types of millet possess properties that can aid in the prevention, treatment and recovery from many varied health conditions. They contain high levels of beneficial nutrients which are vital for optimal health.
Neutral millets include sorghum/channaan (jowar), pearl millets (bajra), finger millet (ragi), and proso millet. While not quite as beneficial as positive millets, these millets still possess many properties that can help to maintain overall positive health. They contain various beneficial essential nutrients for the body.
Tips for Consuming Millets as wholesome meal
Soak (6 -8 hours) the millets before using them in recipes to avoid any digestive troubles. Drink a lot of water when you consume millet. Make sure the millets are cooked well. Choose your millet as per the weather. In summer – Jowar, Sorghum, Ragi, Foxtail, barnyard, kodo are recommended. In winter- bajras are ideal.
Millets and Market
India is the largest producer of millets in the world. Cultivating, processing and popularizing for consumption lies on the shoulder of India. Millets are environment-friendly grains and require less water to grow and survive.
Increasing millet production and consumption can be a great way to promote sustainable agriculture and reduce the carbon footprint on the environment. The Unique Selling Point (USP) possessed by millets itself is of great value in the international market.
The character of dense nutrients, gluten free nature, environment friendly, less investment for cultivation makes millets an opportunity to earn an income. Millets are used for food, beverages & fodder. There is an opportunity to expand the market size of millets.
Dear Brethren let’s at least bring back the forgotten channaan of Manipur in our day to day food habit as wholesome diet and see the change.
(The author is CCS, CAU (I), Tura, Meghalaya, [email protected])