Millet originated in Africa or Asia from where it seemed to spread to Europe and the Middle East. For centuries it remained the leading grain. It is one of the hardiest grains and is therefore a staple food in regions with poor soils where other grains would not grow at all (e.g. parts of India, Africa, China and Russia).

The white grained varieties of millet are usually eaten whereas the red-seeded varieties are used for making beer. In Australia, millet is mainly used for stock feed.

Nutrition credentials of wholegrain millet:

√  Moderate protein content but low in lysine.

√  Low in fat (which is mostly unsaturated) and high in carbohydrate (mainly starch).

√  A good source of dietary fibre.

√  High in potassium and low in sodium.

√  Gluten-free.

√  Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid

√  Contains vitamin E.

√  Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium).

√  Contains small amounts of copper, manganese and calcium.

√  Contains phytochemicals including lignans, phenolic acids, phytic acid, plant sterols and saponins.

Main culinary uses of millet:

• Millet flour – millet can be ground into a coarse flour which lacks gluten. It is used to make porridge (e.g. in South Africa) and in India and the West Indies, millet meal is used to make chapatis and similar unleavened bread.

• In Ethiopia, finely ground millet grains are left to ferment slightly before being baked into flat breads called injera. In India, millet flour is made into leavened pancakes called dosa and thinner, unleavened roti. A millet bread popular in India, often made with chickpea and wheat flour for a lighter flavour and texture, is dhebra.
• In Australia, millet is also ground into flour and added to baked foods to provide texture and flavour.
• Millet grains – can be boiled whole and eaten like rice.

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