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For other uses, see Millet (disambiguation).

Pearl millet in the field

Finger millet in the field Ripe head of proso millet

Sprouting millet plants

Millets (/ˈmɪlɪts/)[1] are a highly varied group of small-seeded grasses, widely grown around
the world as cereal crops or grains for fodder and human food. Most species generally
referred to as millets belong to the tribe Paniceae, but some millets also belong to various
other taxa.
Millets are important crops in the semiarid tropics of Asia and Africa (especially
in India, Mali, Nigeria, and Niger), with 97% of millet production in developing countries.
[2]
This crop is favored due to its productivity and short growing season under dry, high-
temperature conditions.
Millets are indigenous to many parts of the world.[3]
The term millet is sometimes understood to comprise sorghum. The annual harvest of
sorghum is twice the amount of other millets.[4] Of these pearl millet is the most common.
Pearl millet and sorghum are important crops in India and parts of Africa.[5] Finger
millet, proso millet, and foxtail millet are also important crop species.
Millets may have been consumed by humans for about 7,000 years and potentially had "a
pivotal role in the rise of multi-crop agriculture and settled farming societies."[6]
Description[edit]
Generally, millets are small-grained, annual, warm-weather cereals belonging to the grass
family. They are highly tolerant of drought and other extreme weather conditions and have a
similar nutrient content to other major cereals.[7]

Millet species[edit]
The different species of millets are not necessarily closely related. All are members of the
family Poaceae (the grasses), but can belong to different tribes or even subfamilies.
Commonly cultivated millets are:[5]
Eragrostideae tribe in the subfamily Chloridoideae:

 Eleusine coracana: Finger millet

 Eragrostis tef: Teff; often not considered to be a millet[3]
Paniceae tribe in the subfamily Panicoideae:

 Genus Panicum:
o Panicum miliaceum: Proso millet (common millet, broomcorn millet, hog millet, or
white millet, also known as baragu in Kannada, panivaragu in Tamil)
o Panicum sumatrense: Little millet
o Panicum hirticaule: Sonoran millet, cultivated in the American Southwest
 Pennisetum glaucum: Pearl millet

Pearl millet (Pennisetum glaucum)

 Setaria italica: Foxtail millet, Italian millet, panic[8]

 Genus Digitaria: of minor importance as crops[3]

o Digitaria exilis: known as white fonio, fonio millet, and hungry rice or acha rice
o Digitaria iburua: Black fonio
o Digitaria compacta: Raishan, cultivated in the Khasi Hills of northeast India
o Digitaria sanguinalis: Polish millet
 Genus Echinochloa: collectively, the members of this genus are called barnyard
grasses or barnyard millets
o Echinochloa esculenta: Japanese barnyard millet
o Echinochloa frumentacea: Indian barnyard millet
o Echinochloa oryzoides
o Echinochloa stagnina: Burgu millet
o Echinochloa crus-galli: Common barnyard grass (or cockspur grass)
 Paspalum scrobiculatum: Kodo millet
 Kodo millet (Paspalum scrobiculatum)

 Brachiaria deflexa: Guinea millet

 Brachiaria ramosa: Browntop millet[9]
 Spodiopogon formosanus: Taiwan oil millet, endemic to Taiwan[10]
Andropogoneae tribe, also in the subfamily Panicoideae:
Andropogoneae tribe, also in the subfamily Panicoideae:

 Sorghum bicolor: Sorghum; usually considered a separate cereal, but sometimes known
as great millet
 Coix lacryma-jobi: Job's tears, also known as adlay millet[3]

History[edit]
The various species called millet were initially domesticated in different parts of the world,
most notably in East Asia, South Asia, West Africa, and East Africa. However, the
domesticated varieties have often spread well beyond their initial area.[citation needed]
Specialized archaeologists called palaeoethnobotanists, relying on data such as the relative
abundance of charred grains found in archaeological sites, hypothesize that the cultivation
of millets was of greater prevalence in prehistory than rice,[11] especially in northern China
and Korea. Millets also formed important parts of the prehistoric diet in Indian,
Chinese Neolithic and Korean Mumun societies.[citation needed]
omestication in East Asia[edit]
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.[12] Evidence
at Cishan for foxtail millet dates back to around 8,700 years ago.[12] 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.[13][14]
Palaeoethnobotanists have found evidence of the cultivation of millet in the Korean
Peninsula dating to the Middle Jeulmun pottery period (around 3500–2000 BCE).[15] Millet
continued to be an important element in the intensive, multicropping agriculture of
the Mumun pottery period (about 1500–300 BCE) in Korea.[16] Millets and their wild
ancestors, such as barnyard grass and panic grass, were also cultivated in Japan during
the Jōmon period sometime after 4000 BCE.[17]
Chinese myths attribute the domestication of millet to Shennong, a legendary Emperor of
China, and Hou Ji, whose name means Lord Millet.[18]
Domestication in the Indian Subcontinent[edit]
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.[19][20] 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.[21]: 505 Upon request by Indian Government in 2018, the Food and Agriculture
Organisation of the United Nations(FAO) declared 2023 as International Year of Millets.[22]
Domestication in West Africa[edit]
Pearl millet (Pennisetum glaucum) was definitely domesticated in Africa by 3500 before
present, though 8000 before present is thought likely.[23]: 160 Early evidence includes finds
at Birimi in West Africa with the earliest at Dhar Tichitt in Mauritania.[23]
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,[24] and
pearl millet is found in the Indian subcontinent by 2300 BCE.[25]
Domestication in East Africa[edit]
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.[26]
Spreading[edit]
The cultivation of common millet as the earliest dry crop in East Asia has been attributed to
its resistance to drought,[12] and this has been suggested to have aided its spread.[27] Asian
varieties of millet made their way from China to the Black Sea region of Europe by 5000
BCE.[27]
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.
[28]
Hesiod describes that "the beards grow round the millet, which men sow in summer."[29]
[30]
And millet is listed along with wheat in the third century BCE by Theophrastus in his
"Enquiry into Plants".[31]

Research[edit]
Research on millets is carried out by the International Crops Research Institute for the
Semi-Arid Tropics (ICRISAT)[32][33][34] and ICAR-Indian Institute of Millets
Research[35] in Telangana, India, and by the United States Department of Agriculture's
Agricultural Research Service at Tifton, Georgia, United States.[36]

Cultivation[edit]
Pearl millet is one of the two major crops in the semiarid, impoverished, less fertile
agriculture regions of Africa and southeast Asia.[37] Millets are not only adapted to poor, dry
infertile soils, but they are also more reliable under these conditions than most other grain
crops. This has, in part, made millet production popular, particularly in countries surrounding
the Sahara in western Africa.[citation needed]
Millets, however, do respond to high fertility and moisture. On a per-hectare basis, millet
grain production can be 2–4 times higher with use of irrigation and soil supplements.
Improved breeds of millet with enhanced disease resistance can significantly increase farm
yield. There has been cooperation between poor countries to improve millet yields. For
example, 'Okashana 1', a variety developed in India from a natural-growing millet variety
in Burkina Faso, doubled yields. This breed was selected for trials in Zimbabwe. From there
it was taken to Namibia, where it was released in 1990 and enthusiastically adopted by
farmers. 'Okashana 1' became the most popular variety in Namibia, the only non-
Sahelian country where pearl millet—locally known as mahangu—is the dominant food
staple for consumers. 'Okashana 1' was then introduced to Chad. The breed has
significantly enhanced yields in Mauritania and Benin.[38]
In 2021, global production of millet was 30.1 million tonnes, led by India with 44% of the
world total (table). China also had significant production.[39]
Alcoholic beverages[edit]

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.[40] Millet is also the base
ingredient for the distilled liquor rakshi.[40]
As a food source[edit]

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.[41]
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,[42][43][44] who need a gluten-free diet, can
replace gluten-containing cereals in their diets with millet.[45] Nevertheless, while millet does
not contain gluten, its grains and flour may be contaminated with gluten-containing cereals.
[46][47]

It is a common ingredient in seeded bread.

Millets are also used as bird and animal feed.
Grazing millet[edit]
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 tons 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.[48] 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.[49] There is no need for additional feed supplements such as sulfur 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.[48][49][50]

Nutrition[edit]
Comparison with other major staple foods[edit]
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.[citation needed]

Nutrient profile comparison of proso millet with other food staples[51]

Component Sorghu
Proso Kodo
(per 100 g portion, raw Cassava
[a]
Wheat [b]
Rice [c]
Maize [d]
m
millet[f] millet[40]
grain) millet[e]

water (g) 60 13.1 12 76 9.2 8.7

energy (kJ) 667 1368 1527 360 1418 1582 1462

protein (g) 1.4 12.6 7 3 11.3 11 9.94

fat (g) 0.3 1.5 1 1 3.3 4.2 3.03

carbohydrates (g) 38 71.2 79 19 75 73 63.82

fiber (g) 1.8 1.2 1 3 6.3 8.5 8.2

sugars (g) 1.7 0.4 >0.1 3 1.9

iron (mg) 0.27 3.2 0.8 0.5 4.4 3 3.17

 manganese (mg) 0.4 3.9 1.1 0.2 <0.1 1.6

calcium (mg) 16 29 28 2 28 8 32.33

magnesium (mg) 21 126 25 37 <120 114

phosphorus (mg) 27 288 115 89 287 285 300

potassium (mg) 271 363 115 270 350 195

zinc (mg) 0.3 2.6 1.1 0.5 <1 1.7 32.7

pantothenic acid (mg) 0.1 0.9 1.0 0.7 <0.9 0.8

vitB6 (mg) 0.1 0.3 0.2 0.1 <0.3 0.4

folate (µg) 27 38 8 42 <25 85

thiamin (mg) 0.1 0.38 0.1 0.2 0.2 0.4 0.15

riboflavin (mg) <0.1 0.1 >0.1 0.1 0.1 0.3 2.0

niacin (mg) 0.9 5.5 1.6 1.8 2.9 0.09

Sorghum 10 4 1.6 2.6 54

16.
Pearl millet 10.6 1.3 2.3 38
9

Finger millet 7.3 3.6 2.7 3.9 344

 Foxtail millet 12.3 8 3.3 2.8 31

Proso millet 12.5 2.2 1.9 0.8 14

Kodo millet 8.3 9 2.6 0.5 27

Little millet 7.7 7.6 1.5 9.3 17

10. 15.
Barnyard millet 11.2 4.4 11
1 2

12. 0.6
Brown top millet 11.5 4.2 0.01
5 5

Quinoa 14.1 7 * 4.6 47

Teff 13 8 0.85 7.6 180

11. 84.
Fonio 11 5.31 18
3 8

Rice 6.8 0.2 0.6 0.7 10

41
Wheat 11.8 1.2 1.5 5.3