Current status and future prospects of millets with special reference to sorghum (Sorghum bicolor Moench (L.)

Abstract

Millets are not only comparable to major cereals with respect to their nutritional features but are very good sources of carbohydrates, micronutrients and phytochemicals with nutraceutical properties. The millets contain 7-12% protein, 2-5% fat, 65-75% carbohydrates and 15-20% dietary fibre. Sorghum has 11.9 per cent of moisture and about 10.4 per cent of protein and a lower fat content of 1.9 per cent. The fibre and mineral content of grain sorghum is essentially similar, and is 1.6 per cent. It is a good source of energy and provides about 349 K cal and gives 72.6 per cent of carbohydrates. The nature and utilization of sorghum grain has undergone a change from staple food to industrial uses such as livestock and poultry feed, potable alcohol, starch and ethanol production, however, grain as a whole consumption declining with the falling production figures with an annual growth rate of around -2.06%.Most of the sorghum consumed by human comes from post rainy sorghum nearly 90% of the toal production) and remaining 10% goes to the processing sector. Kharif sorghum after meeting 40-45% consumption demand left over surplus production is diverted to industries. As far as sorghum processing is concerned, majority of the processing is done as sorghum floor which is done at individual level. While for other processed products such as, biscuits, rawa, multigrain flour and biscuits an increasing interest and trend is observed in last few years. In future collaboration with private companies and cooperative sector may took a lead for such processed products and required infrastructures. Sorghum is not yet included in Public Distribution System, its inclusion may enhance the area under kharif as well as Rabi sorghum.