I am delighted to share that my opinion piece on “Millets” has been published in the prestigious FORBES magazine under the section of “Innovation and Health.” This invitation to contribute to such a renowned platform is an honor, and I am excited to highlight the importance and potential of millets in promoting health and innovation.
Millet is an ancient grain that is consumed across Africa and Asia. “It is very much climate resilient because it can grow in adverse conditions of high temperatures, from thirty to sixty degrees centigrade,” says Dr. Anil Kumar Anal, a Professor of food science and Chair of the Food Innovation, Nutrition, and Health academic program at the Asian Institute of Technology in Thailand. “Similarly, millets are resilient to drought, diseases, and pests in a variety of climates and ecosystems. The carbon and water footprint are much lower compared to other grains like rice, wheat, and corn.” Millet grows quickly even in small spaces. One plant of millets can even produce a few kilograms of grain. It’s packed with nutrients, rich in dietary fibers, proteins with all the essential amino acids in varying concentrations, plus minerals like iron and zinc, and these are generally higher than other cereal crops. It also has a low glycemic index, so it doesn’t spike your blood sugar, and it’s gluten-free.About eight or nine years ago, millets were classified as an underutilized crop, but that is now changing. In fact, the United Nations designated 2023 as the International Year of The Millets for awareness about its nutritional benefits. “There is still scientific research to be done for better processing and to enhance the digestibility of millets so that we can see more value-added products on the shelves in supermarkets,” Prof. Anil Kumar Anal said.His lab is researching how to reduce the amount of anti-nutrients that occur in millets, like tannins, phytic acid, and polyphenols that interfere with nutrient absorption and digestion. Several methods that show promise include germination and fermentation, which reduce the anti-nutrients after processing by 80 to 90 percent, while enhancing the digestibility of its amino acids, minerals, and vitamins. The resulting product could be a flour for use in baking or a gluten-free noodle, for example. His lab is also exploring the use of 3D printing to improve the texture, taste, and protein concentrations to produce plant-based meat analogues.“This is one of the crops that needs to be developed more in the coming few years as its future potential is quite high in the global market,” he says. Even in people’s own backyards, it can give a good yield for a source of sustainable nutrition without using a lot of water or chemical inputs.
My sincere thanks to Section Editor Juergen Eckhardt and his team as well as “THE FORBES MAGAZINE” about this opportunity to reflect my thoughts and research.
The detail about the topic “These Three Food Crops are Heat Tolerant and Highly Nutritious” can be read from the following link:https://www.forbes.com/…/these-three-food-crops-are…/
