Pearl millet (Pennisetumglaucum) is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa.
Since prehistoric times, pearl millet has been grown prominently in Africa and Indian Subcontinent. It’s believed that pearl millet originated in Africa and was later introduced to India. The earliest archaeological evidences show that millet was cultivated in India around 2000 BC; hence,domestication in Africa must have taken place before that. Its origin can be trailed back to North Africa, specifically in Ethiopia but the center of diversity for the crop was in the Sahel zone of West Africa.
Today pearl millet is grown on over 260,000 km2 of land world wide. It accounts for approximately 50% of the total world production of millets.
Millet is a good source of the minerals copper, phosphorus, manganese, and magnesium.
· Millets are a great source of starch, making it a high-energy food. It is also an excellent source of protein and fiber. It is said that the amino acids in the pearl millet are more easily digestible than the ones found in wheat.
· Pearl millet is a rich source of phosphorus, which plays an important part in the structure of body cells. Phosphorus, found in pearl millets, is a significant component of several necessary compounds including adenosine trip hosphate (ATP). This element is also a crucial component of nucleic acids, which are the building blocks of the genetic code. Phosphorus is a constituent of lipid-containing structures such as cell membranes and nervous system structures.
What is inside?
· Minerals 2.3g
· Fiber 01.gkcal
· Iron 4mg kcal
· Protein 11g
· Calcium 28mgkcal
· Cholesterol 0mg
· Carbohydrates 1.3gkcal