The major glycolipids were sterol glycoside, esterified sterol glycoside, cerebrosides (ceramide monohexosides), monogalactosyldiacylglycerol, and digalactosyldiacylglycerol. Smaller amounts of lysophosphatidylethanolamine (21%), phosphatidylcholine (24%) and traces of phosphatidic acid, phosphatidylglycerol, phosphatidylinositol, and phosphatidylserine were also present. ![]() Lysophosphatidylcholine (42%) was the major phospholipid present in millet seeds. Campesterol and stigmasterol were found to occur in same proportion in both free and esterified form. 85% of the total neutral lipids were found to be triacylglycerols and rest contains a small fraction of mono- and diacylglycerols, free fatty acids, and sterols. This fraction consisted of neutral lipids, phospholipids, and glycolipids amounted as 85%, 12%, and 3%, respectively. Lipids extracted from millets when calculated on seed dry weight basis found to be 7.2%. The fatty acid profile showed the total amount of saturated fatty acids present is 17.9-21.6% while unsaturated fatty acids content is 78-82%. The embryo contains about 24% of the total grain fat. The fat generally consists of more than 60% unsaturated fatty acids including linolenic acid. The fat is distributed in bran as well as in the endosperm. The fat content of the millets ranges from 1% to 5%, lowest in finger and kodo millet (1%) and highest in pearl, foxtail, and proso millets (5%). Biological value and net protein utilization of pearl millet protein (BV = 58.8- 65.6 and NPU = 55.7-62.9) is higher than in minor millets (BV = 48.4-56.5 and NPU = 46.3-54.5), whereas digestible energy of minor millets (95.6-96.1) is higher than pearl millet (85.3-89.9). True digestibility of millet proteins varies from 95 to 99.3 lowest for foxtail and barnyard millets while highest for common millet. Proso and Japanese millets have the poorest essential amino acid composition. ![]() Teff (2.0-4.0/10 0g protein) and kodo millet (3.0-3.5/100 g proteins) are high in lysine. Lysine content of finger millet is 5.5 g/100 g of protein. Of all millets, pearl millet has highest average protein (6.9-12%) whereas fonio and finger millet tend to have lowest protein values (5.1-10.4, 4.9-11.3%), respectively. Essential amino acid composition of millets is given in Table 3. Albumin + globulin fraction ranges from 11.6 to 29.6 % in these millets. ![]() Glutelin is higher in case of finger millet 12.4-28.2 (% of total protein) then foxtail (6.7% of total protein). Prolamin in pearl millet range from 22.8 to 31.7(%), finger millet have 24.6-36.2 (%), and foxtail have 47.6-63.4 (%) of the total protein fraction. Millets are richer in prolamin and glutelin fractions followed by albumin + globulin fractions. Millets have been reported to have albumins, globulins, cross-linked prolamin, glutelin-like, glutelin, etc., type of protein fractions. Sucrose is major sugar (g/100 g) in finger millet (0.20-0.24), foxtail millet (0.15), and proso millet (0.66). Raffinose and stachyose are also higher in pearl millet. , and Becker and Lorenz have revealed that total sugars (g/100 g) in pearl millet (2.16-2.78) are higher followed by finger millet (0.59-0.69) and foxtail millet (0.46). Studies by Subramanian and Jambunathan, Subramanian and Jambunathan, Murty et al. Finger millet is known as the richest source of calcium. Millets are rich in ash content showing a higher amount of inorganic matter. ![]() Fat content of common millet, foxtail millet, and barnyard millet is very high and is one of the reasons of reduction in storage stability. Protein content is very much comparable to other cereals, but carbohydrates are present in lower amounts. Millets are rich in valuable nutrients such as carbohydrates, proteins, dietary fiber, minerals, and vitamins. Among the millets, small millet comprises finger millet (Eleusine coracana), foxtail millet (Setaria italica), proso millet or white millet (Panicum miliaceum), barnyard millet (Echinochloa spp.), kodo millet (Paspalum scrobiculatum), and little millet (Panicum sumatrense). Major millets are sorghum and pearl millet. It is highly nutritious, high energy food, and in recent years, an important component of processed foods. Millets are consumed primarily as food in most of the developing countries. Indian millet production is ~10 million tons and in that small millet production is 467 thousand tons. As per the FAOSTAT, global millet production for the year 2016 was 30.35 million tonnes. Asian countries are the second most important block of millet producers, accounting for 38% of the global area and 42% of the global production. African countries account for 59% of the global area under millets and 55% of global production. They account for <1% of global cereal production and 3% of coarse cereal production. Millets are small-seeded grasses that are hardy and grow well in dry zones as rain-fed crops, under marginal conditions of soil fertility and moisture.
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