Millets Lose Nutritional Value Without Bran

• A study in Nature Springer suggests that removing the bran from millets reduces their protein, dietary fibre, fat, minerals, and phytate content, while increasing carbohydrates and amylose.
• The study, conducted by the Madras Diabetes Research Foundation and the Indian Institute of Millet Research, suggests that millets should be consumed as whole grain without de-branning.
• Millets are high in minerals like calcium, iron, phosphorus, and potassium, and are a source of phyto-chemicals like phenolic compounds.
• The Food and Agriculture Organization recognized 2023 as the International Year of Millets, and the Indian government celebrated it.
• The study examined smaller millets — foxtail, little, kodo, barnyard, and proso.
• The study suggests that de-branning millets extends their shelf life, reduces cooking time, and makes the grain softer and less chewy.
• The study calls for efforts to make millets available as originally available, benefiting people with diabetes.