According to a recent study published in journal Nature Springer, removing the bran from millets results in decreasing the protein, dietary fibre, fat, mineral and phytate content in them, while increasing the carbohydrates and amylose content.
- This removal could squander away the benefits of eating millets.
- However, Millet bran is rich in fats, and not removing it might reduce shelf life, as it could become rancid faster. So, removing the bran and germ extends the shelf life of millets.
- De-branning will also reduce cooking time, making the grain softer and less chewy.
- Millets are high in minerals such as calcium, iron, phosphorus, and potassium, and they are an excellent source of phyto-chemicals such as phenolic compounds when compared to other major cereals (rice, wheat, maize), conferring a range of health benefits such as antiaging, anticarcinogenic, anti-atherosclerogenic, antibacterial, and antioxidant effects.
- Its vitamins, particularly B-complex and E, contribute to energy metabolism, immune function, and cellular protection.
- The Food and Agriculture Organization recognised 2023 as the International Year of Millets and the Indian government went all out to celebrate it.
