Millet

Proso millet (Panicum miliaceum) and foxtail millet (Setaria italica) were important crops beginning in the Early Neolithic of China. Some of the earliest evidence of millet cultivation in China was found at Cishan (north), where proso millet husk phytoliths and biomolecular components have been identified around 10,300–8,700 years ago in storage pits along with remains of pit-houses, pottery, and stone tools related to millet cultivation.[11] Evidence at Cishan for foxtail millet dates back to around 8,700 years ago.[11] The oldest evidence of noodles in China were made from these two varieties of millet in a 4,000-year-old earthenware bowl containing well-preserved noodles found at the Lajia archaeological site in north China.[12][13]

Palaeoethnobotanists have found evidence of the cultivation of millet in the Korean Peninsula dating to the Middle Jeulmun pottery period (around 3500–2000 BCE).[14] Millet continued to be an important element in the intensive, multicropping agriculture of the Mumun pottery period (about 1500–300 BCE) in Korea.[15] Millets and their wild ancestors, such as barnyard grass and panic grass, were also cultivated in Japan during the Jōmon period some time after 4000 BCE.[16]

Chinese myths attribute the domestication of millet to Shennong, a legendary Emperor of China, and Hou Ji, whose name means Lord Millet.[17]

Little millet (Panicum sumatrense) is believed to have been domesticated around 5000 before present in India subcontinent and Kodo millet (Paspalum scrobiculatum) around 3700 before present, also in Indian subcontinent.[18][19] Various millets have been mentioned in some of the Yajurveda texts, identifying foxtail millet (priyaṅgu), Barnyard millet (aṇu) and black finger millet (śyāmāka), indicating that millet cultivation was happening around 1200 BCE in India.[20]^: 505

Pearl millet (Pennisetum glaucum) was definitely domesticated in Africa by 3500 before present, though 8000 before present is thought likely.[21]^: 160 Early evidence includes finds at Birimi in West Africa with the earliest at Dhar Tichitt in Mauritania.[21]

Pearl millet was domesticated in the Sahel region of West Africa, where its wild ancestors are found. Evidence for the cultivation of pearl millet in Mali dates back to 2500 BCE,[22] and pearl millet is found in the Indian subcontinent by 2300 BCE.[23]

Finger millet is originally native to the highlands of East Africa and was domesticated before the third millennium BCE. Its cultivation had spread to South India by 1800 BCE.[24]

The cultivation of common millet as the earliest dry crop in East Asia has been attributed to its resistance to drought,[11] and this has been suggested to have aided its spread.[25] Asian varieties of millet made their way from China to the Black Sea region of Europe by 5000 BCE.[25]

Millet was growing wild in Greece as early as 3000 BCE, and bulk storage containers for millet have been found from the Late Bronze Age in Macedonia and northern Greece.[26] Hesiod describes that "the beards grow round the millet, which men sow in summer."[27][28] And millet is listed along with wheat in the third century BCE by Theophrastus in his "Enquiry into Plants".[29]

Tongba, a millet-based alcoholic brew found in the far eastern mountainous region of Nepal and Sikkim, India

In India, various alcoholic beverages are produced from millets.[38] Millet is also the base ingredient for the distilled liquor rakshi.[38]

Awaokoshi, candied millet puffs, are a specialty of Osaka, Japan. This millet confection tradition began when it was presented to Sugawara no Michizane when he stopped in Naniwa during the early Heian period, about 1000 years ago.

Bánh đa kê, a specialty snack in Hanoi

Millets are major food sources in arid and semiarid regions of the world, and feature in the traditional cuisine of many others. In western India, sorghum (called jowar, jola, jonnalu, jwaarie, or jondhahlaa in Gujarati, Kannada, Telugu, Hindi and Marathi languages, respectively; mutthaari, kora, or panjappullu in Malayalam; or cholam in Tamil) has been commonly used with millet flour (called jowari in western India) for hundreds of years to make the local staple, hand-rolled (that is, made without a rolling pin) flat bread (rotla in Gujarati, bhakri in Marathi, or roti in other languages). Another cereal grain popularly used in rural areas and by poor people to consume as a staple in the form of roti. Other millets such as ragi (finger millet) in Karnataka, naachanie in Maharashtra, or kezhvaragu in Tamil, "ragulu" in Telugu, with the popular ragi rotti and Ragi mudde is a popular meal in Karnataka. Ragi, as it is popularly known, is dark in color like rye, but rougher in texture.

Millet porridge is a traditional food in Russian, German, and Chinese сuisines. In Russia, it is eaten sweet (with milk and sugar added at the end of the cooking process) or savoury with meat or vegetable stews. In China, it is eaten without milk or sugar, frequently with beans, sweet potato, and/or various types of squash. In Germany, it is also eaten sweet, boiled in water with apples added during the boiling process and honey added during the cooling process.

Millet is also the main ingredient in a Vietnamese sweet snack called bánh đa kê. It contains a layer of smashed millet and mungbean topped with sliced dried coconut meat wrapped in a crunchy rice cake. It is a specialty of Hanoi.[39]

Per capita consumption of millets as food varies in different parts of the world, with consumption being the highest in Western Africa. In the Sahel region, millet is estimated to account for about 35 percent of total cereal food consumption in Burkina Faso, Chad and the Gambia. In Mali and Senegal, millets constitute roughly 40 percent of total cereal food consumption per capita, while in Niger and arid Namibia it is over 65 percent (see mahangu). Other countries in Africa where millets are a significant food source include Ethiopia, Nigeria and Uganda. Millet is also an important food item for the population living in the drier parts of many other countries, especially in eastern and central Africa, and in the northern coastal countries of western Africa. In developing countries outside Africa, millet has local significance as a food in parts of some countries, such as China, India, Burma and North Korea.[3]

The use of millets as food fell between the 1970s and the 2000s, both in urban and rural areas, as developing countries such as India have experienced rapid economic growth and witnessed a significant increase in per capita consumption of other cereals.

People affected by gluten-related disorders, such as coeliac disease, non-celiac gluten sensitivity and wheat allergy sufferers,[40][41][42] who need a gluten-free diet, can replace gluten-containing cereals in their diets with millet.[43] Nevertheless, while millet does not contain gluten, its grains and flour may be contaminated with gluten-containing cereals.[44][45]

It is a common ingredient in seeded bread.

Millets are also used as bird and animal feed.

In addition to being used for seed, millet is also used as a grazing forage crop. Instead of letting the plant reach maturity, it can be grazed by stock and is commonly used for sheep and cattle.

Millet is a C4 plant, which means that it has good water-use efficiency and utilizes high temperature and is therefore a summer crop. A C4 plant uses a different enzyme in photosynthesis from C3 plants, and this is why it improves water efficiency.

In southern Australia millet is used as a summer quality pasture, utilizing warm temperatures and summer storms. Millet is frost-sensitive and is sown after the frost period, once soil temperature has stabilised at 14 °C or higher. It is sown at a shallow depth.

Millet grows rapidly and can be grazed 5–7 weeks after sowing, when it is 20–30 cm high. The highest feed value is from the young green leaf and shoots. The plant can quickly come to head, so it must be managed accordingly because as the plant matures, the value and palatability of feed reduces.

The Japanese millets (Echinochloa esculenta) are considered the best for grazing and in particular Shirohie, a new variety of Japanese millet, is the best suited variety for grazing. This is due to a number of factors: it gives better regrowth and is later to mature compared to other Japanese millets; it is cheap – cost of seed is $2–$3 per kg, and sowing rates are around 10 kg per hectare for dryland production; it is quick to establish, can be grazed early, and is suitable for both sheep and cattle.

Compared to forage sorghum, which is grown as an alternative grazing forage, animals gain weight faster on millet, and it has better hay or silage potential, although it produces less dry matter. Lambs do better on millet compared to sorghum.[46] Millet does not contain prussic acid, which can be in sorghum. Prussic acid poisons animals by inhibiting oxygen utilisation by the cells and is transported in the blood around the body — ultimately the animal will die from asphyxia.[47] There is no need for additional feed supplements such as Sulphur or salt blocks with millet.

The rapid growth of millet as a grazing crop allows flexibility in its use. Farmers can wait until sufficient late spring / summer moisture is present and then make use of it. It is ideally suited to irrigation where livestock finishing is required.[46][47][48]

The following table shows the nutrient content of millet compared to major staple foods in a raw form. Raw forms, however, are not edible and cannot be fully digested. These must be prepared and cooked as appropriate for human consumption. In processed and cooked form, the relative nutritional and antinutritional contents of each of these grains is remarkably different from that of raw forms reported in this table. The nutritional value in the cooked form depends on the cooking method.