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Context:

According to a new study published in the journal Nature Springer, removing the bran from millets reduces their protein, dietary fiber, fat, mineral, and phytate content while increasing their carbohydrate and amylose content.

About Millets

Millets are small-seeded grasses grown worldwide as cereal crops for fodder and human consumption. They are hardy, drought-resistant, and thrive in hot, dry climates.

They are popular due to their high productivity and short growing season, particularly in dry, hot climates. They also outperform rice and wheat in terms of minerals, vitamins, dietary fiber, and amino acid content.

Nutritional value

They contain more minerals and phytochemicals than other major cereals such as rice, wheat, and maize, which provide a variety of health benefits including anti-aging, anti-carcinogenic, and antioxidant properties.

They contain minerals such as calcium, iron, phosphorus, and potassium. They are also a rich source of phytochemicals such as phenolic compounds. It provides health benefits such as anti-aging, anti-carcinogenic, anti-atherosclerosis, antibacterial, and antioxidant properties.

They are high in iron and zinc, whereas wheat contains gluten, which can cause gastrointestinal and autoimmune issues in some people.

The Food and Agriculture Organization (FAO) declared 2023 the International Year of Millets.

Processed Millet

Millet bran is high in fat, and not removing it may shorten shelf life by causing it to go rancid faster. De-branning will also shorten the cooking time, making the grain softer and less chewy.

Consuming highly polished millets results in a high glycemic index; can cause blood sugar levels to spike.

About Bran

Bran	Bran is the edible broken seed coat or protective outer layer found in cereal grains like wheat, Millets and rye. In flour processing, bran is separated from ground kernels by sifting or bolting in a rotating, meshed, cylindrical frame.
Nutrients	Bran contains dietary fiber and a variety of bioactive substances, including phenolic compounds, which are beneficial to human health. When the bran is removed from crops, the protein, dietary fiber, fat, mineral, and phytate content decreases while carbohydrates and amylose increase.
New Study	The study was conducted at the Madras Diabetes Research Foundation (MDRF) in Chennai and the Indian Institute of Millet Research in Hyderabad. It highlighted that keeping the bran on millets increases their health benefits and therefore the practice should be encouraged in Indian diets to improve diet quality. The study suggests eating millets as whole grains, without de-branning, to retain their nutritional value and avoid increasing the glycemic load of diets.

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Source:

The Hindu

PRACTICE QUESTION

Q.Consider the following statements in the context of the Millets:

1. They are a highly varied group of small-seeded grasses.

2. Developing countries contribute nearly 97% of Millet production.

Which of the above statements is/are correct?

A) 1 only

B) 2 only

C) Both 1 and 2

D) Neither 1 nor 2

Answer: C

Explanation:

Statement 1 is correct:

Millets are a diverse group of small-seeded grasses grown globally as cereal crops or grains for fodder and human consumption. The majority of millets belong to the Paniceae tribe.

Statement 2 is correct:

Millets are important crops in Asia and Africa's semi-arid tropics, particularly in India, Mali, Nigeria, and Niger, accounting for 97% of production in developing countries. The crop is valued for its high productivity and short growing season in hot, dry conditions.