Dr. Shilpa Deshpande (Khot)
Asst. Prof (Home Science)
Chishtiya College of Arts and Science
Khuldabad, Aurangabad
In the present scenario, demand for millets for direct consumption has been declining due to change in food habits and inconvenience attached with food preparation as compared fine cereals. Despite their exceptional nutritional profile, food use of millets is still confined only to traditional consumers and economically deprived sections of the society.
Millets are not new to Indians as we get references of millets in oldest Yajurveda text. It is noticed that millet consumption was very common in ancient India. It was considered as a staple food by many communities. After green revolution in India there is a constant decline in millet consumption.
Why millets?
Millets have very significant role in in Indian died as they are:
- Highly nutritious in terms of proteins Minerals and fiber
- They are comparatively cheap
- Highly resistant to harsh climatic conditions
- Don’t get easily destroyed
- Plays important role in food security and economy of country
- Immunity and Health
Today everyone is affected due to covid-19 and behind immunity boosting foods. Immunity is not a thing that one can get easily in limited time. Everyone has to concentrate on foods in term of proteins and micronutrients to gain sufficient immunity. Nutritious foods and diet are in demand all over the word. This is the high time to concentrate on millet category as it is definitely going to help us in this regard. According to a study published in journal of Nutrition in 2018 consumption of bio fortified pearl millet help in in prevention of deleterious effects of iron deficiency and significantly improve learning and mental abilities related to perception attention and memory among Indian school going adolescents.
Most of the Indian population is victim of lifestyle disorders as a result of urbanization. Doctors and nutritionist are focusing on use of millets to stay fit and healthy. Millets are boon to the people who are suffering from gluten allergy and diabetes due to low glycemic index. Most of the breakfast cereals are now made up of millets or they contain high amount of millets along with other grains. Startups are constantly trying to develop bakery foods, baby foods, breakfast cereals, desserts and other products with millets as a major ingredient. Increasing demand for millet flours due to its nutritional benefits clearly indicates its consumption is increasing rapidly.
Millets and Maharashtra
- In Maharashtra mostly consumed millets are Jawar, Bajra, Ragi. Baghar (warai) is mainly consumed as a food during fasting.
- Mainly, Maharashtrian people prefer bhakri aur roti made up of Jowar or Bajra as a staple food.
- In most of the Maharashtrian homes consumption of Jowar and bajra is increased in winter season as they are rich source of calories.
- To make millets available throughout the year in variety of forms, preservative items such as karodiya, papad, sandge are also made up of millets.
- Papad made up of these millets are consumed by frying for roasting along with meals.
- Some sweet preparations are also observed with Bajra such as sweet Puri are Khajuri. Bagara rice called khichda is also prepared during winter season and consumed along with ghee it is also so used as Prasad at many places.
- Ragi mainly called as Nachani in Marathwada is mostly used in Konkan region. Bhakri and papad are main products prepared and utilized of it. Nachani papad is in high demand now a days because of its special taste. Nachani ambil, a special beverage prepared for God and mainly prepared during festival time buy Maharashtrian ladies. It is also good during summer season as it is supposed to provide sufficient coolness to body. Porridge like preparations are prepared out of these millets and eaten by Aadivasis as a main food.
- Consumption of Jowr is in the flour as well as in the puffed form. In puffed form it is called Lahi and It is also offered to God specially during Naga Panchami, special festival for snakes
- Bhagar or warai which is commonly consumed during fasting is utilized as a grain to prepare bhat, Khichdi or its flour can be utilized to make thaliPeeth, dosa or idli. Now a day’s multigrain atta is becoming popular which is good combination of millets and cereals. Maharashtra government is also taking steps to incorporate millets in mid-day meal program. So again, local is in demand.