Millets – The Superfood of Our Ancestors

Food history, especially in India, will be incomplete without the mention of millets. Millet is not a single grain but a group of small-seeded annual grasses belonging to the Poaceae family. 

There is mention of millets in the Indian Sanskrit text Yajurveda’s verses- of foxtail millet (priyangava), proso millet (aanava), and Barnyard millet (shyaamaka). This indicates that millet culture and consumption have been prevalent since the Indian Bronze Age (3300 BC to 1200 BC).

Until 50 years ago, millets were the major crops grown in India. But with the onset of the Green Revolution in the 1960s, the popularity of rice and wheat grew, and millets became less known. The urban population looked down upon millets as ‘coarse grains’ and opted for a more ‘refined’ diet.

Over the past few years, there has been a rapid shift towards healthy eating, leading to the comeback of millets. Once termed as ‘coarse grains,’ millets are now called ‘Nutricereals’ owing to their high nutritional content.

How millets turned nomads into farmers

Numerous millet varieties have been discovered from the Mohenjodaro and Harappan archaeological sites. Archaeologists found millet grains in storage pots at excavation sites in modern-day China, India, Europe, and regions of Africa. Millets were used in cooking by the Mayans, Incas, and Aztecs in Africa. In addition, millets are mentioned in religious literature, folk songs, sculptures, and paintings from various eras. 

Millets are incredibly resilient plants; Proso millet, for example, requires only 70 days to be ready for harvest. Its adaptation to short cultivation times is likely what made this grain the primary food source for nomadic cultures throughout Central Asia. In addition, our ancestors found that millets are less demanding of the soil, rain-fed, and resistant to pests. This turned our ancestors from wandering nomads to habitat farmers. 

Foxtail and proso millet were among the first millets cultivated in China and traveled to India through trade routes. In Sanskrit, foxtail millet has been referred to as BhAvajJA, PriyaGgukA, Rajika, etc., confirming its ancient cultivation. 

Several millet dishes are still part of traditional cuisine in various regions of China, Japan, Korea, Russia, Turkey, Ethiopia, and India. Let us explore some interesting facts about millets.

Different types of millets in ancient India

Foxtail millet (priyangava), Barnyard millet (aanava), and black finger millet (shyaamaka) are among the millets listed in the Yajurveda. There are allusions to millets in Satapatha Brahmana in Hindu Vedic literature. In the scripture “Shakuntala,” Kalidasa mentions a man named Kanva bids Shakuntala farewell in Dushanta’s court while pouring foxtail millet. This indicates that millet use was widespread and predates the Indian Bronze Age (3300 BC to 1200 BC)). 

Hallur and Tekkakota in Karnataka from Neolithic cultures have shown proof of millet cultivation. Likewise, 77% of the seeds recovered during the Oriyo Timbo excavations in Gujarat’s Shavnager district were millets containing Panicum, foxtail millet, and ragi.

Uses of millets in historical times

One of the earliest foods consumed by humans were millets. They were among the first crops to be farmed during the “Hoe Age,” the period before the “Plow Age.” They were first domesticated in Asia more than 4,000 years ago. During the Middle Ages, they were essential cereals in Europe. Due to its drought-resistant traits, millet became a significant staple grain in Africa and Asia before effective irrigation systems developed in these cultures. It remained significant until humans fully developed the art of cultivating wheat and rice. 

Millet grains were once a staple component of many Indian diets. Barnyard millet rich in iron and fiber is appropriate for pongal or upmas. Foxtail millet, abundant in vitamins and minerals, gives upma or pongal a wonderful texture. Finger millet is a prevalent ingredient in various Karnataka regions where ragi dosas or rotis are popular. You can easily replace oats or cereal with ragi porridge. Little millet, a great source of iron and fiber, is excellent for crisp dosas or even idlis.

 Did You Know?

Millets, one of the world’s healthiest foods, are fantastic staples too. Here are some less-known facts about millets!

More than 6,000 types of wild annual grasses are called millet together.

More than one-third of the world’s population still relies on millet, the world’s sixth most significant cereal grain.

Due to phytonutrients’ preventive effects, millet diets protect against diabetes, cancer, and heart diseases.

For those who cannot consume gluten, millet grains are a fantastic alternative.

The best source of crude fiber and iron is barnyard millet.

Fiber and minerals like magnesium, phosphorus, iron, calcium, zinc, and potassium are abundant in millets.

Jowar (sorghum), high in iron, protein, and fiber, can lower cholesterol levels. 

Rice and wheat can both be substituted with finger millet (Ragi). This gluten-free millet is high in protein and is beneficial for brain development in children.

Foxtail millet contains excellent blood sugar-balancing carbs. This millet is high in calcium and iron and helps to strengthen the immune system.

Pearl millet is a grain high in iron, protein, fiber, and minerals like calcium and magnesium that support heart health. Additionally, it contains a lot of potassium, which dilates the blood vessels and improves blood flow. 

The high fiber content of barnyard millet can effectively aid in weight loss. In addition, it has a lot of calcium and phosphorus that strengthen the bones.

Little millets are rich in B vitamins, calcium, iron, zinc, and potassium, which can help with weight loss. 

Nutritional comparison with major staple foods

Millets today

The Green revolution reduced the demand for millets in most developed countries. But thanks to the cultural traditions in India, millets still exist as a staple food in many states. People were forced to look back toward millets with the rise in lifestyle disorders and the need for healthier alternatives. Today, much effort is being put into increasing the demand for millet in India and the world. A lot of organizations are emerging to promote this cause.

India grows nine different varieties of millet today. Sorghum, Pearl Millet, and Finger Millet are the major millets. The remaining minor millet grains include Little Millet, Foxtail Millet, Barnyard Millet, Proso Millet, Kodo Millet, and Browntop Millet.

India is the world’s top producer of millets and the fifth-largest exporter of millets worldwide. Millets might be the solution to multiple problems like food, malnutrition, health, and climate change in the future.

Millets are resurging due to rising health consciousness and awareness. High in fiber, rich in essential amino acids, vitamins, and minerals, and naturally gluten-free, alkaline, and non-allergenic, millets are the next go-to superfoods.