Little Millet Grains | Millets | Natural Grains | Sama | Saame | Kutki | Little Millet - 1000 gms | Rich in Fiber and Protein,

Features

Kutki millet is grown during the monsoon (“kharif”) season, and sowing typically begins in June. Kutki millet has a short growth cycle. They are water efficient and adaptable to a variety of growing conditions. They may be cultivated in rainfed, marginal areas with low soil fertility, and at altitudes of up to 2100 meters. Typically, kutki millet is grown on less fertile lands, such as hilly tracts, and is used as an intercrop with legumes, gram, or sesame, requiring little to no inputs. Thus, kutki millet enables farmers to increase their overall farm production, by utilizing areas of land not suitable for other crops, such as rice and wheat. Kutki millet is typically more resistant to pests and diseases than other cereals; however, it is still particularly susceptible to shootfly. Fortunately, various methods have been used by farmers to prevent shootfly, such as early planting, lower planting densities, and intercropping. Yields of kutki millet range from 225-560 kg/ha, and in a good season may even reach up to 900 kg/ha. Furthermore, kutki millet may be stored for long periods of time without suffering insect damage, providing a means of food security and diet diversity to households during shortage periods.

Nutrition value

Small millets, including kutki millet, are low in fat and high in fiber and protein. Kutki millet is particularly high in the sulfur-containing amino acids Cysteine and Methionine, and overall has a more balanced amino acid profile than other cereals. Kutki millet is especially rich in iron, and is also an excellent source of carotene and zinc. Kutki millet also contains antinutrients such as tannins, phosphorous, and phytic acids, which limit nutrient absorption by forming complexes with micronutrients including iron, calcium, and zinc, as well as proteins and carbohydrates. Antinutrient levels are often reduced throughout the processing stage. Dehulling, decortication, and various methods of cooking have been noted to lower antinutrient concentrations.