The principal sources of food of human are plants and plant-derived foods like cereals (wheat, jowar, maize, rice, and barley) and millets (bajra and minor millets). Cereals and millets are a versatile staple food in many diets, with common cereals like (Oryza sativa) rice and (Triticum aestivum) wheat are used for dishes like bread and porridge, while millets serve as a nutrient-rich, gluten-free alternative for preparations like chapati, dosa, and porridge. Millets, which are smaller-sized seeded crops, are often more tolerant to harsh conditions and can be used in a wide range of dishes to reinstate traditional cereals.
1.
Cereal foods
a)
Triticum aestivum (Wheat)
The flour is mainly used for making roti, bread, and chapati. The maida is made from this is used to prepare biscuits, pastry, cakes, and other confectionaries. The wheat varieties we know today are the outcome of breeding programs that mainly selected and developed grains with specific characteristics, such as higher yield, superior bread making quality, efficient use of nutrients, and resistance to biotic and abiotic stresses. About 95% of the wheat grown in the world is common wheat, used mainly as whole flour and refined flour to produce a wide variety of flat and fermented breads and for the manufacture of a wide variety of other bakery products. The remaining 5% is mostly durum wheat used to produce semolina (coarse flour), the main raw material for the manufacture of a wide variety of different baking product. The top five wheat producers are China, India, Russia, USA, and France. The total wheat output in 2023 is stood at 777 million tonnes.
b) Oryza sativa (Rice)
Rice has hundreds of varieties and it is a staple food of many countries like China, India, Korea, Japan, etc. An important oil named bran oil which is used for various purposes and it is prepared from rice. Grain yield varies between 4000 and 6000 kg/ha depending on the management and climatic conditions. Straw yield of 8000-10000 kg/ha can normally be obtained. In 2021, world production of rice was 787 million tonnes, led by China and India with a combined 52% of the total. This placed rice fourth in the list of crops by production, after sugarcane, maize, and wheat. Other major producers were Bangladesh, Indonesia, and Vietnam and 90% of world production is from Asia.
c)
Zea mays (Maize)
Corn
cobs are used as food for humans and maize flour is also used to make roti or
tandoor in some areas in India. Maize is widely cultivated throughout the
world, and a greater weight of maize is produced each year than any other
grain. In 2020, total world production was 1.16 billion tonnes, led by the
United States with 31.0% of the total production. China produced 22.4% of the
global total. In the year 2022-2023 Maize production was 1.16 Billion Metric
tonnes, while 2023-2024 the production was 1.23 Billion Metric tonnes.
d)
Sorghum bicolor (jowar)
Jowar
is a staple food for the poor people. Sweet sorghum is used for preparing
syrup. Jowar is extensively used in the manufacture of industrial alcohol,
beer, whisky, and scotch. Malted jowar grains are used in the manufacture of
infant foods. In 2021, world production of sorghum was 61 million tonnes, led
by the United States with 19% of the total production. India, Ethiopia, and
Mexico were the largest secondary producers. In 2013, China began purchasing
American sorghum as a complementary livestock feed to its domestically grown
maize. It imported around $1 billion worth per year until April 2018, when it
imposed retaliatory tariffs as part of a trade war. By 2020, the tariffs had
been waived, and trade volumes increased before declining again as China began
buying sorghum from other countries. As of 2020, China is the world's largest
sorghum importer, importing more than all other countries combined. Mexico also
accounts for 7% of global sorghum production. Globally, Sorghum produced about
52.8 million tonnes during 2023-24. United States stands top with 8.07 million
tons (14%) followed by Nigeria with 6.7 million tons (11%), Brazil with 4.76
million tons (8%) and India with 4.4 million tons (8%).
e)
Hordeum vulgare (Barley)
Barley
is of huge economic use in both as a food and industrial purposes. It is a
popular breakfast cereal as it is a good source of protein. It has nutritive
content of barley makes it a main source of food since the early times.
2.
Millet foods
a)
Pennisetum glaucum (Pearl millet)
Pearl
millet is well adapted to growing areas characterized by drought, low soil
fertility, and high temperature. It performs well in soils with high salinity
or low pH. Because of its tolerance to difficult growing conditions, it can be
grown in areas where other cereal crops, such as maize or wheat, would not
survive. Today pearl millet is grown on over 2,60,000 km2 of land
worldwide. It accounts for approximately 50% of the total world production of
millets.
India
is the largest producer of pearl millet; Rajasthan is highest producing state
in India. Pearl millet is an important food across the Sahel region of Africa.
It is a main staple (along with sorghum) in a large region of northern Nigeria,
Niger, Mali, and Burkina Faso. In Nigeria it is usually grown as an intercrop
with sorghum and cowpea, the different growth habits, growth period and drought
vulnerability of the three crops maximizing total productivity and minimizing
the risk of total crop failure. It is often ground into flour, rolled into large
balls, parboiled, liquefied into a watery paste using fermented milk, and then
consumed as a beverage. This beverage called "fura" in Hausa is
popular drink in northern Nigeria and southern Niger. Recently more productive
varieties of pearl millet have been introduced, enabling farmers to increase
production considerably. To combat the problem of micronutrient malnutrition in
Africa and Asia, a study of serving iron-biofortified pearl millets which is
bred conventionally without genetic modification to a control group is proved
to have higher level of iron absorbance by the group.
b)
Minor millets (Foxtail millet, Proso millet, Kodo
millet, little millet, and Barnyard millet)
Minor
millets, comprising a group of small-seeded, hardy cereal grains, play a significant
role in ensuring food and nutritional security, especially in regions with
adverse climatic conditions. Minor millets are widely grown for food as well as
for fodder purpose. They possess relatively small seeds compared to major
cereals such as wheat, rice, and maize. Millets require few inputs and
withstand severe biotic and abiotic stresses. They are also more nutritious
than major cereals. This secondary group is generally known as the minor
millets. Minor or Small millets are genetically diverse and adapted to a range
of marginal growing conditions where major cereals such as wheat, rice, and
maize are relatively unsuccessful. Minor millets remain our agricultural answer
to the climate crisis that the world is facing and millets can only be called
as ‘Miracle Grains’.
With
improved package and practices, it is possible to obtain grain to the range of
12 to 25 quintals and straw to the range of 20 to 80 quintals per hectare.
Barnyard millet is the lowest in yield giving 12 to 25 quintals of grain and 20
to 80 quintals of straw per hectare, whereas Finger millet is the highest in
yield giving 20 to 25 quintals of grain and 60 to 80 quintals of straw per
hectare. For proper storage moisture in grain should not be more than 10 to
12%.
i)
Setaria italic (Foxtail millet)
Foxtail
millet is a prehistoric cereal mainly grown in China and other Asian countries,
characterized by its height of 60–70 cm, highly tillered structure, and
panicles structure resembling a fox's tail. It matures within 70–120 days and
is well adapted to temperate regions. Foxtail millet is widely used as a minor food
grain and as a forage crop in Asia, North Africa, and southeast Europe. It is
used for brewing beer in Russia and is an important millet food crop in China,
where it is used in gruel, for making cake, and in beer and vinegar production.
It is also used as a medicinal food in Chinese medicine, the beneficial effects
being partly attributable to its elevated nutritional quality. The grain is
also used as an animal feed as fodder.
ii)
Panicum miliaceum (Proso millet)
Proso
millet is a hardy, ancient minor grain known for being gluten-free and
nutritious, with a quick maturation time that allows it to grow in diverse
climates. It is rich in fiber, moderate in protein, and provides essential
vitamins (Vit. B) and minerals like iron, calcium, phosphorus, and magnesium. It
is cultivated globally and used for food in dishes like soup and porridge, and
also as a cover crop or animal feed.
iii) Paspalum scrobiculatum (Kodo millet)
Paspalum scrobiculatum (Kodo millet) is a hardy, drought-tolerant cereal grain cultivated in India, Nepal, West Africa, and parts of Southeast Asia. It is a nutritious and gluten-free grain, rich in fiber (10%), protein (11%), vitamins (niacin and riboflavin), and essential minerals like calcium, iron, and phosphorus, making it a healthy substitute for rice and wheat cereals. It contains antioxidants and phenolic compounds that help reduce inflammation and oxidative stress. The high fiber content promotes digestive health and helps prevent constipation, feeling of fullness, and aid in weight loss. Its high magnesium content strengthens bones, and its overall nutritional composition contributes to heart health.
iv)
Panicum sumatrense (Little millet)
Little
millet was first domesticated in India at the Indus Valley civilization site of
Harappa, 10,000 grains of little millet were discovered. Little millet is high
in iron and antioxidants content. It contains 38% dietary fibre which is the
highest among cereals and contains 7.7% protein. It is gluten-free, rich in fibre,
good for diabetes, and good amount of vitamin B3.
v) Echinochloa frumentacea (Barnyard millet)
Barnyard millet is a gluten-free (good for those with celiac disease or gluten sensitivity) grain known for its high fiber, protein, magnesium, and iron content. It can be cooked in various ways, often used as a substitute for rice in dishes like upma or kheer. Due to its low glycemic index and alkaline nature, it is beneficial for digestive health, promotes a healthy gut, and managing diabetes. It can be used as a replacement for rice in many recipes. It can be ground into flour for baking. It is often known as fasting rice and consumed during religious fasting periods.
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