RA 00110.pdf - OAR@ICRISAT

processed in different ways depending on the need. Grains are commonly dry milled to produce flour or grits in
several villages. In some cases, dehulling of grains is done using wooden or stone mortars with a wooden pestle,
particularly for preparing dehulled grain or grits to be cooked in the same manner as rice. Other processing
methods include wet milling, fermentation, roasting, and popping.
The most common products made from millet are roti or chapati, unleavened flat breads prepared from
whole grain flour. Porridges, cooked grains, and other preparations are also common. In the Indian states of
Rajasthan and Gujarat, millet is preferred during the winter, while wheat is used in the summer. Because food
habits vary regionally, there are many different recipes that include pearl millet. Based on survey data, pearl
millet food products were grouped into seven broad categories: bread, porridge, and gruel; boiled, steamed,
and fried preparations; and other foods (snacks).
I C R I S A T researchers have studied the role of certain physiochemical properties in the quality of roti,
porridges, boiled products, and the grain factors that influence pearl millet dehulling quality.
Traditional Food Preparations of Pearl Millet in Asia and Africa
(Preparations traditionnelles du mil en Asie et en Afrique)
S. Appa Rao
Botanist, Genetic Resources Unit, ICRISAT, Patancheru, Andhra Pradesh 502 324, India
Pearl millet is a traditional staple food of semi-arid tropical farmers in Asia and Africa. The spikes are
threshed by pounding in a wooden mortar, beating with sticks, trampling by animals, or by mechanical
threshers. The moistened grain is again pounded to remove the pericarp or husk. The pearled grain is further
pounded to make flour using rectangular or circular granite stone grinders. The most common traditional
preparation in much of Africa is a thick porridge made with millet flour called by different names in different
countries such as mosokwane (Botswana), nsima (Malawi, Zambia), ugai (Tanzania, Kenya, Uganda), sadza
or sitshwala (Zimbabwe), aceda (Sudan), to (West Africa), and mudde, sankati, or kuzh (India).
A thin, smooth, creamy, free-flowing porridge is called akamu, eko, ogi, kmu, or koko (Nigeria); uji, ogi,
edi, or obushera (Uganda); bota or ilambazi (Zimbabwe); and ambali or kali (India). Unleavened bread made
from millet flour and baked on a hot pan is an important millet preparation in much of India and Pakistan. It is
called roti (northern India, Pakistan), and rotili (western India). At times, onions and chilies are added to the
bread (roti), especially in southern India. The whole grain is cooked like rice in southern India. Almost
throughout Africa, pearl millet is used to brew opaque beer, a prestigous beverage. Several snacks are also
prepared, such as a ready-to-drink beverage called fura or chere, prepared by mixing steamed millet flour with
sour milk, deep-fried pancakes called marsa, and a thick pancake called kamuzu. The pearled whole grain cooked
with milk and sugar is called kheer, and when cooked with pulses and other vegetables it is called kichidi
(India).
Storage Quality of Pearl Millet
(Capacite de conservation du mil)
P. Pushpamma
Dean, College of Home Science, A.P. Agricultural University, Rajendranagar, Hyderabad, Andhra Pradesh
500 030, India
Most farmers grow pearl millet for their consumption and store the grain at home. Surveys conducted in the
SAT areas of Andhra Pradesh on the quantity of pearl millet stored and its quality revealed that normally
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