In this article, Hamond Motsi, preparatory PhD scholar at the faculty of agrisciences at Stellenbosch University, Dr Ethel Phiri, lecturer at the department of agronomy at Stellenbosch University, and Mosima Mabitsela, a PhD student at Stellenbosch University, highlight a growing global interest in food source transparency and nutritional value in crops due to the rise in chronic diseases. They discuss issues in conventional food systems, promoting indigenous millet’s benefits in Africa.
The level of interest among people regarding the food they consume, including its source, preparation, and nutritional value, has increased significantly in recent years. The main driver has been the rapid increase in the prevalence of chronic diseases, allergies, and other difficult-to-treat ailments.
Conventional food systems are primarily dominated by ten major crops, with maize, wheat, and rice being the top three. These crops are commonly linked to chronic health issues that are often associated with food products produced from these grain crops. Another crucial factor is the unethical production of these crops at the agronomy level where use of heavy chemicals for treating pests, weeds and diseases are also related to chronic ailments to people.
However, these crops are also susceptible to environmental changes, such as climate change and geopolitics, as witnessed by the US-China trade war and Russia Ukrainian war. Thus, holding the dwindling food security uncertainty at glance which is already under scrutiny in Africa. Recently, there has been an increase in the search for alternative crops, named indigenous and underutilized crops.
The recognition of indigenous and underutilised crops has increased globally, with this year 2023 declared as the International Year of Millet by the Food and Agriculture Organization of the United Nations. The recognition of millet is an awareness of how the crop can immensely contribute to our food systems, from production to consumption levels.
This declaration stands up as a benchmark for accelerating the symbiosis and engagement of stakeholders concerned in the crop’s value chain to intensify projects and initiatives that promote its global production and consumption.
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Millet’s African cultural significance
Millet is indigenous to the African continent, with traces of its early cultivation recorded several thousand years ago, like other indigenous African crops, and follows the same fate of subjugation during the introduction of major crops. However, it remains a favourite and staple grain in several parts of the continent.
Millet consists of several types, including finger millet, pearl millet, foxtail millet, proso millet, and other small millets, such as barnyard millet and Koo millet. However, pearl and finger millet are the most commonly cultivated and consumed. Millets are prepared differently as food and traditional beverages for consumption depending on the country or tribe.
In Tanzania as food, millets are mainly prepared as pombe, ugali, uji, and vtogwa, while as a beverage they are prepared as togwa. In Nigeria, they bake a fried cake that they name masa. In Uganda, they consume it as beverages called bushera, which is said to be consumed by both elders and children when it is fresh.
In Zimbabwe, they normally consume it as masvusvu and mangisi; however, people in this country are still skeptical of their consumption as food. In addition, in relation to its consumption as a beverage, it is mostly used in rituals and special ceremonies and therefore plays a critical role in cultural affairs on the African continent.
Africa produce approximately 11.3 million tonnes of millet annually, cultivated on 18.5 million ha which is 49% of the global millet area. Approximately 500 million people rely on millet on the continent, and the most producing countries are Nigeria (which produce 40% of the continent total), Sudan, Niger, Mali, Senegal, Ethiopia, and Burkina Faso. More interesting is its cultivation by smallholder farming, thereby fulfilling Sustainable Development Goal (SDG) 2, which seeks to end hunger through improved food security with adequate nutrition, as well as SDG 1, which deals with ending poverty.
Nutritional benefits explained
In terms of its nutritional and health significance, millet is a storehouse for both nutrients and health benefits that surpass those of the major crops. Millets contain considerable amounts of carbohydrates (67-67.5 g/100 g), which mainly consist of amylopectin and amylase.
The protein content range between 7-11 g/100 g far much higher than the protein content found in maize, rice, and barley; in particular, pearl millet contains 8-60% crude protein.
Dietary fiber is approximately 8-9 g/100 g and is also critical for animal consumption too. Millets also contain substantial amounts of minerals such as copper, zinc, iron, manganese, sodium, magnesium, potassium, and numerous vitamins. These minerals are known to lack major crops, a phenomenon known as “hidden hunger.”
Considering these nutritional benefits, they strengthen the immune system against any disease threat, thereby keeping the body healthy. For instance, high dietary fiber, assistance during food digestion, prevents constipation, and can act as a prebiotic, which is critical for the stabilization and maintenance of the microbial gut.
Minerals, such as iron, are significant in fighting anaemia, whereas zinc and folic acid are recommended for pregnant women. In addition, calcium is required to strengthen the bone and teeth. Other common chronic illness which millets can prevent from are, reduction of glucose, cancer.
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Millet’s resilience benefits agriculture
Millets have the advantage of being suitable for cultivation in unfavourable conditions that are typically challenging for major crops. One of the key features of millets species is their drought tolerance. Millets plants can enter a dormant state during prolonged drought conditions and can resume growth following a period of water scarcity.
Millets ‘s ability to withstand low water and nitrogen inputs and tolerate salinity and drought stress makes it an ideal crop for farmers in dry regions. Its resilience is a key factor in the widespread use globally. Other agronomic merits for millets includes integration in inter-cropping and crop rotation systems, short growth seasons, and pest and disease resistance.
However, much work awaits to be done at the grassroots level in terms of awareness, research and development of Millets in Africa. Educating the populace about the benefits and practical applications of this crop in our diets and health systems is crucial for promoting awareness. The development of recipes and the production of secondary or industrial products, similar to major crops, can improve the feasibility and awareness of millet farming.
Research and development can completely unlock the full potential of millets cultivation. To fully unlock the potential of millets cultivation, research and development efforts should be established with much focus on crop improvement through cultivars that are well-suited to specific regions, which will help to rapidly stabilize food security.
The International Year of Millet 2023 presents a promising opportunity for Africa, where millet has been underutilised yet a game changer if fully utilised. This acknowledges the significance of millet in tackling issues of food security, nutrition, and climate change while maintaining cultural heritage on the continent.
To fully reap the advantages of millet farming, it demands a coordinated endeavour from governments, organizations, and communities to overcome the obstacles associated in its value chain. Through commemorating millet in 2023, Africa can anticipate a fortunate future that is more sustainable, nourished, and resilient in the face of an evolving world.
- Hamond Motsi is preparatory PhD scholar at the faculty of agrisciences at Stellenbosch University, Dr Ethel Phiri, is a lecturer at the department of agronomy at Stellenbosch University, and Mosima Mabitsela, a PhD student at Stellenbosch University focusing on Bambara groundnuts. The views and opinions expressed in this article are those of the author and do not necessarily reflect the views or positions of Food For Mzansi
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