Millets
Though millets and sorghum account for only 4.7% of the world grain production [1], they are extremely important in the semi-arid and sub-humid zones as staples and ethnobotanical crops. These crops are a major source of energy and protein for millions of
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6.1
Introduction
Though millets and sorghum account for only 4.7 % of the world grain production [1], they are extremely important in the semi-arid and sub-humid zones as staples and ethnobotanical crops. These crops are a major source of energy and protein for millions of people in Asia and Afriea. The average annual global production of millets stood at 28.1- 30.5 million tonnes from an area of 38 - 54 million ha by 1994 [2] (Table 6.1). Millet foods are very important in Africa where they are a significant staple, especially in the Sahel and very dry Savanna areas. The per capita consumption varies from country to country [2]. For example in Nigerit reaches 70 % (1.4 million tonnes per annum) of total cereal consumed, while it averages 30% in Senegal (0.5 million tonnes per annum),Mali (0.11 million tonnes),BurkinaFaso (0.68 million tonnes), Nigeria (3.3 million tonnes), Chad (0.22 million tonnes) and in Uganda 25-35% (0.52 million tonnes) of total cereal consumption. Outside Africa, India consumes most millets (9.2 million tonnes per annum), followed by China (3.3 million tonnes per annum) [2]. There are two broad categories of the various millet species; these are pearl millet (Pennisetum glaueum (L.) R. Br.) and the small or minor millets. The latter group includes finger millet (Eleusine eoraeana L. Gaertn.), fonio (acha) (Digitaria exilis Stapf) white fonio, (Digitaria iburua Stapf) black fonio, tef (Eragrostis te!(Zucc.) Trotter), proso millet (Panieum miliaeeum (L.)), foxtail millet (Setaria italiea (L.) P. Beauv.), barnyard millet (Eehinodoa crus-galli (L.) P. Beauv.) and kodo millet (Paspalum serobieulatum L.). Across south Asia and Afriea several indigenous foods and drinks are made from flour/meal and malt of these millets. The millets are nutritionally equivalent or superior to other cereals. They generally contain high levels of methionine and cystine, vital amino acids to human health, which are deficient or low in maize, wheat, riee and sorghum. The high levels of methionine and good digestibility make these millets valuable foods for monogastrie animals including man. About 80 % of the world's millet is used as food, with the remaining being used for feed, beers and bird seed. Foods prepared from millets are several and differ from country to country, and occasionally from region to region within a country. There are some other uses of millets. Animal feed as forage, grain and residue is still insignificant, with about 7 % (less than 2 million tonnes) of total utiP. S. Belton et al., Pseudocereals and Less Common Cereals © Springer-Verlag Berlin Heidelberg 2002
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6 Millets
Table 6.1. Millet area and production by region a Area (million ha)
Production (million tonnes)
1979-81
1989-91
1992-94
1979-81
1989-91
1992-94
Developing countries
21.83
24.11
25.68
12.85
13.75
16.91
Africa
10.33
14.39
16.72
6.52
9.09
9.91
Northern Africa
1.08
1.03
1.92
0.43
0.19
0.55
Sudan Morocco
0.08
1.03
1.92
0.43
0.19
0.54 0.01
Western Africa
8.04
12.22
13.63
5.34
8.24
8.7
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