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Sorghum, (also known as Jowar) is the world’s fifth major cereal food crop in terms of production and acreage after rice, wheat, maize and barley. In India, the sorghum grains are used mainly for food while the stover after harvest of grains is highly valuable as nutritive fodder to animals. The grains are also used for poultry feed and has other industrial uses such as potable alcohol production. Sorghum scientifically known as C4 plant, is one of the most energy efficient crops in use of solar energy and water to produce food and biomass. The crop has inherent drought tolerant nature and can be grown under wide range of environmental conditions. In the semi-arid regions sorghum is a dual-purpose crop, as both grain and stover are highly valued for human and animal consumption, respectively.


For bone health
Calcium absorption, critical for bone health, is increased by magnesium. Compared to rice and wheat, sorghum contains higher levels of magnesium1.



To defer age-onset degenerative diseases
Sorghum is abundant in phenolic compounds and antioxidants2. Therefore, it has the potential for protection against age-onset degenerative diseases3.



To keep diabetes at bay
Sorghum has high resistant starch, which, in turn contributes to a low glycemic index and helps slow the absorption of carbohydrates, preventing extreme blood glucose fluctuations5, benefitting people with diabetes and obesity4.

Kodo millet is native to the tropical and sub-tropical regions of South America and domesticated in India 3,000 years ago. Kodo millet is extensively grown on the poorest of soils throughout India but is probably not cultivated to any extent elsewhere. It is reputed to be extremely hardy, drought resistant and grows on stony or gravelly soils which would not support other crops. It is relatively long in duration requiring four to six months to mature compared with two to four months for the other miIlets. Short duration varieties have now been developed. Kodo is an annual tufted grass that grows up to 90 cm high. The grain is enclosed in hard, corneous, persistent husks that are difficult to remove. The grain may vary in colour from light red to dark grey.


மதுரைக்காஞ்சி:(271-272)

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Finger millet is an important primary food especially for the rural populations of Southern India and East & Central Africa. Finger millet or ragi can be grown under wide range of adaptation ie from sea level to hilly regions of Himalayas but thrives best under well drained, loamy type of soils. About 60% of finger millet is produced by the state of Karnataka which is about 34% of global production. Finger millet is a dwarf, highly tillering plant with characteristic finger like terminal inflorescences. The height of a mature plant ranges from 30-150 cm and the seeds are very small like mustard and are light brown, or dark brown or white in color. The crop matures in 3-5 months depending on the variety and growing conditions. The grains of finger millet are rich in quality protein having high amounts of tryptophan, cystine and methionine, fiber (10-15% dietary fiber), phytochemicals, calcium and other minerals

Rich source of calcium
Finger millet contains thrice the amount of calcium as milk1 and almost 8 times the amount found in other cereals. Bioavailability of calcium from meals prepared from finger millet is higher than from other wheat- and sorghum-based meals.



Suitable weaning food for children
The high levels of nutrients such as carbohydrates, proteins and calcium makes finger millet-based complementary foods appropriate weaning foods for babies.





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