Pearl millet

          Pearl millet is largely grown for grain and fodder purpose under hot, dry conditions on infertile soils of low water holding capacity where other crops generally fail. Pearl millet as a food crop is limited to the developing countries in Asia, and particularly in Africa. It is estimated that over 95% of pearl millet production is used as food, the reminder being divided between animal and poultry feed (7%), other uses (seed, bakery products, snacks, etc.,) and waste. With a texture much like brown rice, pearl millet can be cooked like rice. After it has been soaked for a couple of hours, pearl millet in it’s whole grain form cooks like rice in about 20 minutes.

          Increasing in volume more than any other grain, a cup of dry millet expands to three cups of cooked millet which takes on the form of a fluffy, delicate flavored hot cereal you are sure to appreciate.

          Pearl millet is used in flat breads (roti) or mixed up to 25% with wheat flour for use in yeast breads.

          Dry flour when mixed with biscuit, bread and roll dough adds a crunchy texture and brings variety to the baked goods.

          pearl Millet varieties and hybrids are available exclusively for forage purpose.

          Pearl Millet is a principal source of energy, protein, vitamins and minerals for millions of the poorest people in the regions where it is cultivated.

          Pearl millet, like sorghum, is generally 9 to 13% protein, but large variations in protein content, from 6 to 21%, have been observed.

          Pearl millet grains are all very high in calories—precisely the reason they do wonders for growing children and pregnant women.

     Composition of Pearl Millet Grain

Constituent	Range	Mean
Protein(%)	5.8-20.9	10.6
Starch(%)	63.1-78.5	71.6
Soluble Sugars(%)	1.4-2.6	2.1
Crude Fibre(%)	1.1-1.8	1.3
Fat(%)	4.1-6.4	5.1

          Pearl millet contains more calories than wheat, probably because of it’s higher oil content of 4.2% which is 50% polyunsaturated.

          Pearl millet is rich in B vitamins, potassium, phosphorus, magnesium, iron, zinc copper and manganese.

          Pearl millet is a gluten free grain and is the only grain that retains it’s alkaline properties after being cooked which is ideal for people with wheat allergies.

     Nutritional Information

          

Millet/1 cup cooked

Calories	286
Total fat(g)	2.4
Saturated fat(g)	0.4
Monounsaturated fat(g)	0.4
Polyunsaturated fat(g)	1.2
Dietary fiber(g)	3.1
Protein(g)	8
Carbohydrate(g)	57
Cholesterol(mg)	0
Sodium(mg)	5
Thiamin(mg)	0.3
Niacin(mg)	3.2
Magnesium(mg)	106
Zinc(mg)	2.2

     Pearl Millet Feed Value 

          Pearl millet grain compares favorably with maize and sorghum as a high-energy, high-protein ingredient in feed for poultry, pigs, cattle and sheep. Several studies indicated that, compared to maize, pearl millet is 8-60% higher in crude protein, and 40% richer in amino-acids lysine and methonine. 

          Oxalic acid in pearl millet reduces the bioavailability of calcium and hence has a negative impact on milk production and fat content.

     However, very little millet is used as feed in India because: 

• Production is barely sufficient to satisfy food requirements, little surplus is left for animal feed. 
• Production fluctuates widely from year to year because of rainfall variability and drought in the main production areas.