Ganderbal, Nov. 1: The science campus Nuner professors and students attended a lecture on the “Health Benefits of Millets” hosted by the Department of Botany at Central University of Kashmir (CUK).
Speaking at the event, Head of Department Prof. Azra N. Kamili discussed the history of millets at the time they were the main grain consumed in India. Sadly, we were unable to make use of this crop when a more refined diet became accessible. But other crucial components that were included in the millets are absent from the current streamlined diet, the speaker stated.
Millets are a good source of iron and have a low glycemic index, which may help with India’s anaemia and diabetes issues, according to Prof. Abid Hamid Dar, Head of Biotechnology. Due to their resistance to drought, millets may be encouraged in areas without enough irrigation. Prof. M. Yousuf, dean of the School of Life Sciences, has proposed using millets in confections to include them in the food chain.
In his presentation on the “Health Benefits of Millets,” guest speaker Dr. Idrees Ahmad, Sr. Asst Prof., Department of Food Science and Tech University of Kashmir, said that India produces around 120 lakh metric tonnes of millets, with the world producing 304.8 lakh metric tonnes in 2022. “India leads the world in millets produced, with Nigeria and China following (FAO, 2023).” He underlined that millets may address issues with food security and climate change in the future since they are nutrient-dense, drought-tolerant, and mostly cultivated in arid and semi-arid parts of the planet. According to him, ailments such as diabetes mellitus, heart disease, celiac disease, peptic ulcer, breast and colon cancer, and obesity “can be controlled” if millets are included in the food chain.
The proceedings were led by Dr. Sofi Javed Hussain, the rapporteur was Dr. Rafiq Lone, and the vote of thanks was submitted by Dr. Shaiesta Shah.
