Pearl millet (Cenchrus americanus, commonly known as the synonym Pennisetum glaucum) is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. Recent archaeobotanical research has confirmed the presence of domesticated pearl millet on the Sahel zone of northern Mali between 2500 and 2000 BC. 2023 is the , declared by the United Nations General Assembly in 2021.
Description
Pearl millet has ovoid grains of length, the largest kernels of all varieties of millet (not including sorghum). These can be nearly white, pale yellow, brown, grey, slate blue or purple. The 1000-seed weight can be anything from 2.5 to 14 g with a mean of 8 g.
The height of the plant ranges from .
Other languages
Also known as 'Bajra' in Hindi, 'Sajje' in Kannada, 'Kambu' in Tamil, 'Sajjalu' in Telugu, 'Bajeer' in Kumaoni and 'Maiwa' in Hausa, 'Mexoeira' in Mozambique., 'Baajri' in Marathi, 'Za' in the Dagbani language of Ghana, 'Zuk' in Tyap of Nigeria, Mawele in Swahili and mwere in Meru languages of Kenya. Mahangu in Kwanyama of Namibia.
Cultivation
Pearl millet is well adapted to growing areas characterized by drought, low soil fertility, low moisture, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive. Pearl millet is a summer annual crop well-suited for double cropping and rotations.The grain and forage are valuable as food and feed resources in Africa, Russia, India and China.
Today pearl millet is grown on over of land worldwide. It accounts for about 50% of the total world production of millets. Pearl millet is the most widely grown millet and is a very important crop in India and parts of Africa.
World production of millets has been stable during the 1980s. According to FAO, of millet were planted in 1987 with an average production of only .
Structure and physical properties
Pearl millet varieties from the world collection probably have more variation in physical characteristics than any other millet. Kernel shape has different classifications: obovate, hexagonal, lanceolate, globular and elliptical. In Africa, pearl millet is classified as either globular or lanceolate and hexagonal. Most of the millets are very similar to each other in basic structures, although there are some very specific differences.
Composition
The composition of variety Changara of pearl millet can be affected by both environment and genetics. Pearl millet usually has higher protein and fat contents than sorghum or other millets because the kernel is a naked caryopsis.
Values are expressed on a dry matter basis.
Culinary use
Pearl millet is commonly used to make bhakri flatbread. It is also boiled to make a Tamil porridge called kamban choru or kamban koozh.
In Rajasthani cuisine is a traditional dish made with pearl millet flour and yogurt. It is usually made in summers to be served along with meals.
Flatbreads made of pearl millet flour, known as or (बाजरे की रोटी) in Punjab, Rajasthan and Haryana, bajrichi bhakri (बाजरीची भाकरी) in Maharashtra and bajra no rotlo (બાજરા નો રોટલો) in Gujarat, India, are served with various types of kadhi and bhaaji in meals. Bajhar ji maani prepared in Tharparkar, Sindh is served with various types of kadhi and bhaaji.
In Namibia, pearl millet flour is used to make Oshifima, a staple food in northern part of Namibia.
Around the world
India
India is the largest producer of pearl millet. India began growing pearl millet between 1500 and 1100 BCE. It is currently unknown how it made its way to India. Rajasthan is the highest-producing state in India. The first hybrid of pearl millet developed in India in 1965 is called the HB1.
Sajje is the local name of the pearl millet in Karnataka and is mostly grown in the semiarid districts of North Karnataka. Sajje is milled and used for making flatbread called 'sajje rotti' and is eaten with yennegai (stuffed brinjal) and yogurt.
Kambu is the Tamil name of pearl millet and is a common food across the Indian state of Tamil Nadu. It is the second important food for Tamil people consumed predominantly in the hot humid summer months from February through May every year. It is made into a gruel and consumed along with buttermilk or consumed as dosa or idly.