Great millets
Sorghum has a variety of uses including food for human consumption. Feed grain for livestock and industrial applications such as ethanol production. Grain is mostly for food purpose (55 %), consumed in the form of flat breads and Porridges (thickorthin); “Stover” is an important source of dry season maintenance rations for livestock. Sorghum Millet helps to maintaining heat, body weight and cures arthritis. It is rich in phosphorous and potassium, high on protein, has a good amount of calcium, antioxidants with meager amounts of iron and sodium. Sorghum Millets are power house of nutrients far more than rice or wheat. Further research by points towards Calcium content which is twice that is found in rice. Sorghum can be harvested to extract syrup similar to sugarcane or palm. Yellow Endosperm with carotene and Xanthophyll increases the nutritive value.
Pearls millels
Pearl millet (Cenchrus americanus, commonly known as the synonym Pennisetum glaucum) is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. Recent archaeobotanical research has confirmed the presence of domesticated pearl millet on the Sahel zone of northern Mali between 2500 and 2000 BC.[2][3] 2023 is the International Year of Millets, declared by the United Nations General Assembly in 2021.[4]
fingar millets
Eleusine coracana, or finger millet, also known as ragi in India, kodo in Nepal, is an annual herbaceous plant widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia. It is a tetraploid and self-pollinating species probably evolved from its wild relative Eleusine africana.[2]
Finger millet is native to the Ethiopian and Ugandan highlands.[3] Interesting crop characteristics of finger millet are the ability to withstand cultivation at altitudes over 2000 m above sea level, its high drought tolerance, and the long storage time of the grains.[2]