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The Millet Story |
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Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purpose. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. It is documented that the plant was also grown by the lake dwellers of Switzerland during the Stone Age.
The Hunzas, who live in the remote Himalayan foothills and are known for their excellent health and longevity also enjoy millet as a staple in their diet. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available. It is also a warming grain which helps to heat the body in cold or rainy seasons and climates.
Millet grows well on poorly fertilized and dry soils and fits well in hot climates with short rainfall periods and cool climates with brief warm summers. This makes them organic by nature. Pristine’s millets are sourced from certified organic farmers.
Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals. iron, magnesium, phosphorous, and potassium.
The seeds are also rich in phtonutrients, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk.
Finger millet is especially valuable as it contains the amino acid methione which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, polished rice and maze. Finger millet is exceptionally rich in calcium (300-400mg), and also good source of micronutrients such as iron, Magnesium, Zinc.
Nutritive Value of Amaranth :
Amaranth grain is considered to have a unique composition of protein, carbohydrates, and lipids. Grain amaranth has higher protein (12 to 18%) than other cereal grains and has a significantly higher lysine content. The high lysine content of amaranth grain makes it particularly attractive for use as a blending food source to increase the biological value of processed foods. The protein value of amaranth grains is highlighted when amaranth flour is mixed with other cereal grain flours. When amaranth flour is mixed 30:70 with either rice, maize, or wheat flour, the protein quality (based on casein) rises from 72 to 90, 58 to 81, and 32 to 52, respectively (Bressani 1989).
In addition to the unique characteristics of the major components of proteins, carbohydrates, and lipids, amaranth grain also contains high levels of calcium, iron, and sodium when compared to cereal grains.
Pristine recognizes the intrinsic nutritional value of Millets and extensively uses a wide range of rare millets in its products. One of Pristine’s brands “Grain of the Gods” evocatively describes the flour (atta) made from a mixture of rare and exotic millets |
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