Pearl Millet—New Developments in Ancient Food Grain

摘要

Millets are collectively the world's sixth most important cereal, with an annual production of around 30 million tons (11). There are many species that are called millets. However, pearl millet (Pen-nisetum glaucum) (Fig. la) is by far the most important millet, accounting for about half of total millet production. Pearl millet grain is ovoid- to tear-shaped and somewhat shiny in appearance with a creamy white, gray, or purplish color (Fig. Ib). It is so named because of its resemblance to seed pearls. The grain is about one-third the size of wheat. Despite its small grain size, pearl millet has relatively good nutritional value compared to other cereal grains. This is on account of its proportionally large germ compared to endosperm. The average fat content is around 5.1%, with linoleic acid (C18:2) accounting for some 44% of total fatty acids (9). These values are very similar to maize, approximately 5.3% and 44%, respectively (13). The average protein content of pearl millet (14.5%) is considerably higher than maize's (10.5%). Also, the protein is somewhat richer in lysine, the first limiting indispensable amino acid, 3.3% compared to 2.8%. As pearl millet is closely related to maize and sorghum, it is "gluten free."