Millet

Millet refers to a variety of grains, such as finger millet and pearl millet.

"Although millet is most often associated as the main ingredient in bird seed, it is not just "for the birds." Creamy like mashed potatoes or fluffy like rice, millet is a delicious grain that can accompany many types of food. As with most grains, millet is available in markets throughout the year.

"Millet is tiny in size and round in shape and can be white, gray, yellow or red. The most widely available form of millet found in stores is the hulled variety, although traditional couscous made from cracked millet can also be found. The term millet refers to a variety of grains, some of which do not belong to the same genus."

Resources and articles

Related Sourcewatch articles

• Finger Millet
• Pearl Millet

External Resources

• Millet India
• Patrick M. Maundu, Grace W. Ngugi, and Christine H.S. Kabuye, Traditional Food Plants of Kenya, Kenya Resource Centre for Indigenous Knowledge, National Museums of Kenya, Nairobi, Kenya, 1999.

External Articles

• Mathews M. Dida, Nelson Wanyera, Melanie L. Harrison Dunn, Jeffrey L. Bennetzen and Katrien M. Devos, "Population Structure and Diversity in Finger Millet ( Eleusine coracana ) Germplasm," Tropical Plant Biology, Volume 1, Number 2, 131-141, DOI: 10.1007/s12042-008-9012-3, June 18, 2008.
• K. W. Hilu, "Identification of the ``a Genome of Finger Millet Using Chloroplast DNA," Genetics. 1988 January; 118(1): 163–167.
• K. W. Hilu, J. M. J. de Wet and J. R. Harlan, "Archaeobotanical Studies of Eleusine coracana ssp. coracana (Finger Millet)," American Journal of Botany, Vol. 66, No. 3 (Mar., 1979), pp. 330-333.
• K. W. Hilu and J. M. J. De Wet, "Racial Evolution in Eleusine coracana ssp. Coracana (Finger Millet)," American Journal of Botany, Vol. 63, No. 10 (Nov. - Dec., 1976), pp. 1311-1318.
• Khidir W. Hilu and J. M. J. de Wet, "Domestication of Eleusine coracana," Economic Botany, Vol. 30, No. 3 (Jul. - Sep., 1976), pp. 199-208.