Millets are in the family of cereals grown globally with differential importance across continents and within regions of the world. They form a diverse group of small grains cultivated in diverse and adverse environments, mostly in the dry, semi-arid to subhumid drought-prone agro ecosystems. Worldwide, there are nine species of millets
with total production of 28.38 million tons, out of which 11.36 million tons (40%) are produced in Africa.


Millets are high energy, nutritious foods recommended for the health and well-being of infants, lactating mothers, elderly and convalescents. However, the foods produced from them traditionally and industrially, at present, have short keeping qualities due to the presence of high fat content in the millet flours. This constraint to extended utilization and properties of millet foods is being responded to through research and development in improved processing. Their good nutritional values including high
levels of quality protein, ash, calcium, iron and zinc, which make millet nutritionally superior than most cereals, are now being enhanced through biofortification and micronutrient research. The major nutrients, minerals, and essential amino acids of the four important millets in Africa, relative to two other cereals wheat and sorghum, where available. Details of the nutritional, biological and technological properties of the four African millets

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