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millet

A Dictionary of Food and Nutrition | Date: 2005

millet Cereal of a number of species of Gramineae smaller than wheat and rice and high in fibre content. Common millet (Panicum and Selaria spp.) also known as China, Italian, Indian, French hog, proso, panicled, and broom corn millet grows very rapidly, 2–2½ months from sowing to harvest. Protein 10%, fat 2.5%, carbohydrate 73%.

Red, finger, South Indian millet, coracan, or ragi is Eleusine coracana. Protein 6%, fat 1.5%, carbohydrate 75%.

Bulrush millet, pearl millet, bajoa, or Kaffir manna corn is Pennisetum typhoideum or P. americanum; the staple food in poor parts of India. Protein 11%, fat 5%, carbohydrate 69%.

Other species are foxtail millet (Setaria italica); hungry rice (Digitaria exilis), jajeo millet (Acroceras amplectens), Kodo or haraka millet (Paspalum scrobiculatum), teff (Eragrostis tefor, E. abyssinica). See also sorghum.

Â© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005.

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