Workshop on ‘Food Potential of Millets’
Aligarh : In line with the Prime Minister’s vision to make production of millets a mass movement, a Workshop on ‘Food Potential of Millets’ of the Department of Plant Protection, Faculty of Agriculture Sciences, Aligarh Muslim University (AMU) was recently held in the hybrid offline/ online mode.
Delivering a lecture on ‘Cultivation Benefits of Millets’ in the programme conducted under the Ministry of Education guidelines; Prof Mujeebur Rahman Khan (Chairman, Department of Plant Protection) called for the attention of farmers and consumers for the benefits of millets.
He highlighted the significance of millet cultivation in the backdrop of climate change.
Prof Mujeebur Rahman discussed the role of the Indian Government in the decision of the Food and Agricultural Organization (FAO) to observe 2023 as the International Year of Millets.
“Millet is one of the oldest cultivated grains and a smart crop grown throughout Africa and Southeast Asia for thousands of years for making bread, cereals, and other things. The production of this superfood is climate resilient as Millets can be grown even under poor cultivation conditions”, he said.
Prof Mujeebur Rahman added: “Millets improve digestive health, reduce the amount of bad cholesterol, support the healthy kidney and heart function and are an excellent source of Vitamin A, Vitamin B, Phosphorus, Potassium, Antioxidants, Niacin, Calcium and Iron”.
Speaking on ‘Food Value and Functionality of Millets’; Prof Farzana Alim (Chairman, Department of Home Science) said, “Millets are nutritionally analogous to leading cereals and serve as excellent source of protein and other micro-nutrients”.
She pressed for the need of adding millets in the daily diet to keep away from lifestyle health problems such as obesity, heart issues and diabetes.
Dr Iram Aslam (Department of Home Science) discussed healthy millet recipes that can be prepared easily.
She pointed out: “Millet consumption is gaining popularity as more and more people are increasingly opting for nutrient-rich foods.
Prof Mujeebur Rahman extended the vote of thanks.