Which food value is found in millet and what are the by-products of millets processing?
Millets come with a whopping amount of nutrients including proteins, dietary fibre, B vitamins, calcium, iron, manganese, magnesium, phosphorus, zinc, potassium, copper and selenium. Husk/seed coat, bran, and broken seeds are produced during agro-industrial processing of millet; husk constitutes carbohydrate-based polymers whereas broken seeds have the same proximate composition as raw seed.
Millets are very high in their nutrition content. Millets are rich in B vitamins, calcium, iron, potassium, magnesium, zinc, also gluten-free and has low-GI thus millets are suitable for people allergies/intolerance of wheat. Also for diabetic, weight loss millets are excellent. Husk/seed coat, bran, and broken seeds are produced during agro-industrial processing of millet; husk constitutes carbohydrate-based polymers whereas broken seeds have the same proximate composition as raw seed. Small millet processing involves three primary tasks: size grading, density grading and hulling. Millets undergo post-harvest unit operations such as drying, threshing, cleaning, winnowing, decortication, etc. The harvesting can be performed either by cutting whole plant or by cutting the head only. This is followed by separation of grains which is done by drying, threshing and cleaning. Post-harvest technology lies in the fact that it has the capability to meet food requirement of growing population by eliminating losses making more nutritive food items from raw commodities by proper processing and fortification
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