Millets – nutri cereals

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Millets nutri cereals
Dr. Nandita Pathak Director, Udyamita
Vidyapeeth Deendyal Research Institute
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Jowar ( Sorghum)

• Nutritive Value
• ( gm/100 g of edible portion)
• Protein - 11 g
• Fibre - 1.4 g
• Minerals - 2.5 g
• Iron - 17 mg
• Calcium 40 mg

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Bajra ( Pearl millet)

• Nutritive Value
• ( gm/100 g of edible portion)
• Protein - 10.6 g
• Fibre - 1.3 g
• Minerals - 2.3 g
• Iron - 16.9 mg
• Calcium 38 mg

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Sanwa (barnyard millet)

• Nutritive Value
• ( gm/100 g of edible portion)
• Protein - 11.2 g
• Fibre - 10.1 g
• Minerals - 4.4 g
• Iron - 15.2 mg
• Calcium 11 mg

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Kodon (Kodo millet)

• Nutritive Value
• ( gm/100 g of edible portion)
• Protein - 8.3g
• Fiber - 9.0g
• Minerals - 2.6 g
• Iron - 0.5 mg
• Calcium 27 mg

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Ragi (finger millet)

• Nutritive Value
• ( gm/100 g of edible portion)
• Protein - 7.3 g
• Fiber - 3.6 g
• Minerals - 2.7 g
• Iron - 3.9 mg
• Calcium 344 mg

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Comparative Nutritive Value

• Protein 1 .5 to 2 times more than Rice
  
• Fibre 40 to 50 times more than Rice
• Minerals 5 to 10 times more than Rice
• Iron 10 to 20 times more than Rice
• Calcium 30 times more than Rice

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Facts figures of Indian agriculture

• Net sown area - 1410 Lakh ha
• Rain fed area - 850 lakh ha (60)
• Rain fed Districts -177
• Rain fed Agriculture contributes/ provides
• 44 of total food grain production
• Lively hood to 50 of total workforce and 60
  of Cattle population

In Lakh ha
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WHY TO GROW MILLETS?

• Millets can be grown almost throughout the year
  whereas wheat is season specific
• Millets provides multiple security-Food, fodder,
  health, nutrition, livelihood, ecological whereas
  paddy and wheat only provides food security
• Paddy grown under standing water emits methane
  gas is hazardous to environment
• It can minimize malnutrition in rain fed areas
  particularly in tribal areas

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Promoting millets is the need of today

• Very low water requirement ( 30 of sugarcane
  and Banana
• Adaptive to poor soils- 850 lakh ha (60)
• Adaptive to wide range of climate
• Good scope for organic farming
• Significantly reduce the burden of subsidy on
  govt.
• Pest free crops
• Not affected by storage pests
• Environmentally safe
• Amazing in nutrient content 3-5 times superior
  than rice and wheat
• Millets are climate change compliant crops

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Millets adaptive to climate change

• Resist low rainfall
• Tolerate heat
• Low water requirement
• Tolerate drought
• Survive and flourish well under adverse climate

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Water requirements of crops
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Traditional System
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Value addition
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Value addition
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Value addition
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Value addition
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Value addition
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Value addition
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Value addition
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Value addition
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Value addition
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Value addition
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Small scale, Cottage level industry

• Raw material based
• Need based
• Multi Level employment model

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Micro Finance
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Marketing
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Mission- To make us fall in love. with Millets . 
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Ingredients(For 6-8 Ragi Roti)3 Cups
Finger-Millet Flour 1 Large Red Onion 3-4 Hot
Green Chilies, finely chopped, seeds and all 1
Tsp Cumin Seeds 2-3 Stalks Curry Leaves, finely
chopped minus the stalk 1/2 Cup Packed Cilantro,
finely chopped 1 Tsp Mustard seeds 1 Tbsp Split
and hulled Black Gram "Urad Dhal" 2 Tbsp Olive
Oil Salt as needed Warm water to make the
dough More Oil for cooking the bread ToolsGriddl
e/Tava to make the Flat bread Cheese cloth or
sturdy paper towel like Brawny/Bounty Proceedure
In a pan, heat the Olive Oil and add the mustard
seeds. Once it starts sputtering, add the urad
dhal, curry leaves, cumin seeds, chopped red
onion and green chilies.
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In a pan, heat the Olive Oil and add the mustard
seeds. Once it starts sputtering, add the urad
dhal, curry leaves, cumin seeds, chopped red
onion and green chilies.
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Once the onion turns translucent add the chopped
Cilantro and stir.
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In a wide shallow bowl, add the flour, the
suateed mixture, salt and little warm water.
Knead the dough and keep adding water little by
little until a smooth dough is formed.
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Divide the dough into 6-8 even balls. If you want
the Roti to be a little bit bigger then stick to
6, else make it 8 or 9. The tricky part is trying
to flatten this balls of dough that needs some
expertise.
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Place a "sturdy" moist towel or cheese/muslin
cloth on a flat surface. Place a ball of dough
and using the "balls of your hands" keep
flattening the dough gently and evenly. Tricky, I
know but don't lose heart. Keep going.
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Once the Roti discs reach to a thickness of 3mm
or 4mm stop flattering it.It helps if you keep
wetting the balls of your hands now and then(in
between flattening the discs).While you are in
the process of flattening the dough balls to
discs, heat a tava/griddle until its really hot.
Grease the Tava/Griddle with Oil.
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Lift the moist cloth/paper towel along with the
dough in you left hand.You are in the process of
transferring the Roti, which is again tricky!
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Flip the Roti to your right hand.
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Place it gently and carefully on the hot
griddle.Add about 1/4 tsp of Oil around the edges
and let it cook for a minute on medium flame.Flip
and repeat the same for the other side. Dot some
oil on the top as well. This thick roti needs Oil
to cook. Once its cooked move it to the plate.
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Eat it hot with Raita or other choices
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My appeal to all of you .
My appeal to all policy makers, growers and
consumers that if timely emphasis is not given
endangered millets the day is not away that
millets will disappear from Indian agriculture
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