Millet: A Nutritional Treasure That Demands Attention| Sudanow Magazine

Khartoum (Sudan Now)
Millet is considered one of the most important nutrient-rich grains, packed with vitamins, minerals, and selenium, which support overall health. It is an excellent source of long-lasting energy due to its complex carbohydrates, boosts immunity, is gelatin-free, and helps prevent certain types of cancer.

Dr. Mohamed Osman Maysara, Consultant in Community Medicine and Public Health, expert in alternative medicine and therapeutic nutrition, member of the Permanent Committee for Medicinal and Aromatic Plants, and Chair of the Committee for Establishing Alternative and Integrative Medicine Schools at the Ministry of Health in Khartoum State, spoke to Sudan Now:

“Millet is a crop of hot regions, an excellent source of energy, minerals, dietary fiber, antioxidants, and proteins. Globally, more than six types are well-known, including Lolo, Brown, Finger, Fox, Farm, and Sudanese Local Millet. Its main colors are white, yellow, gray, and red. Archaeological findings of sandstone mills in Kushite tombs date back 7,000 years, showing millet as a staple grain. It is mentioned in holy texts and prophetic medicine literature as a blessed, beneficial food, excellent for energy and digestive health.”

Historically, millet was a staple crop worldwide, though it has largely been relegated to animal feed. In Sudan, it is mainly cultivated in Darfur, Kordofan, Sennar, Blue Nile, and Gedaref states.

Regarding its medicinal benefits, Dr. Maysara notes that millet helps detoxify the body. Being an alkaline food, it supports digestive health, nourishes beneficial gut bacteria, and suppresses harmful bacteria such as Escherichia coli, enhancing the gut microbiome. Regular consumption aids digestion, reduces bloating and gas, alleviates chronic constipation, and strengthens the intestinal lining. It may reduce the risk of leaky gut syndrome in children with autism, making it an ideal dietary choice for individuals with gastrointestinal ulcers or Crohn’s disease.

Millet can be consumed in various ways: cooked like rice, roasted, or ground into flour. It is a healthy alternative to wheat and white rice, offering higher nutritional value, fiber, and minerals. Gluten-free, it can be used in baked goods, pastries, salads, soups, sweets, and porridge. Traditionally, it has been used in folk medicine to improve digestion, strengthen the body, and support recovery of fractures and muscles.

Millet is a rich source of plant-based protein, an alternative to animal protein, containing essential fatty acids, minerals, and vitamins, making it safe for all ages, including infants over six months. It is rich in calcium, iron, and fiber. Modern studies indicate that millet may reduce seizure episodes in children with epilepsy. Lolo millet is high in folic acid, supporting brain and nervous system development. Incorporating it into the diet can slow cognitive decline, reduce wrinkles, improve skin elasticity, and potentially help prevent early aging and Alzheimer’s disease.

Millet also supports cardiovascular health by lowering cholesterol and regulating blood sugar levels when consumed with milk at night, beneficial for diabetics. Its magnesium, potassium, phosphorus, and zinc content aid in lowering blood pressure and reducing heart disease risk in the elderly. Rich in antioxidants, vitamins A, C, and B-complex, millet nourishes hair, prevents hair loss, promotes shine and vitality, and supports nail growth. It may help reduce psoriasis symptoms and is suitable for kidney health. For athletes, it boosts muscle strength and provides energy. Phytoestrogens in millet support hormonal balance in women throughout life stages, including puberty, menstruation, pregnancy, lactation, and menopause. It also contributes to male fertility, helps prevent prostate cancer, supports reproductive health, improves ovarian function, and assists in managing polycystic ovary syndrome (PCOS) and infertility. Its calcium, magnesium, and folate content also supports fetal development and bone health.

Millet promotes collagen production, skin health, and bone strength, may reduce breast, uterine, and ovarian cancer risk, and aids in weight management by promoting satiety.

Dr. Maysara concludes that in alternative medicine and therapeutic nutrition, millet is the optimal choice for children with autism, individuals with leaky gut syndrome, those with gastrointestinal ulcers, Crohn’s disease, autoimmune disorders such as lupus, rheumatoid arthritis, gout, celiac disease, memory issues, Alzheimer’s patients, and the elderly. However, it should not be consumed excessively due to its phytic acid content, which can reduce mineral absorption, particularly for individuals with thyroid insufficiency.

Millet is one of Sudan’s traditional and historical crops, integral to the culture of oasis communities in northern Sudan and western states such as Kordofan and Darfur. It is a staple energy source, crucial for food security, affordable, storable for long periods, drought-tolerant, salt-tolerant, and requires minimal water. Grinding preserves its fibers and minerals, while soaking and fermentation improve mineral absorption. Brown millet is considered the highest quality.

Millet is also used in animal feed: its stalks nourish livestock, increase milk production during droughts, serve as supplementary feed for horses, and act as an excellent corn alternative in poultry diets, improving bird health.

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