Millet is an extremely old crop, possibly the first cereal grain that was domesticated by early farmers. It is thought to have been grown as early as 5500 BC in China and perhaps even earlier in other regions like Africa and India where it grew as a wild plant. Millet is mentioned in the Bible (Ezekiel 4:9).
Some research also indicates that early man cultivated millet in Switzerland during the Stone Age. Generally, millets are small-grained, annual, warm-weather cereals belonging to the grass family. They are highly tolerant of drought and other extreme weather conditions and have a similar nutrient content to other major cereals.The seeds have an ivory color and are round, giving them the appearance of tiny beads. Like other grains the seeds are surrounded by a tough, inedible hull. Millet has lots of protein and fiber, as well as calcium, vitamin B, iron, magnesium, and potassium. It also contains methionine, an essential amino acid.  Millet has a mild nutty flavor and an al dente texture like brown rice. 
It is commonly used in soups and stews and served as a side dish, either on its own or mixed with rice. It is used mostly in Ghana for Kooko (porridge), Foroforo (drinks for snacks) Maasa (deep oil-fried cake), Tuo-Zafi (TZ) for the main meal of the north. It is often combined with buckwheat in Eastern Europe to make breakfast porridge. Fresh whole millet seeds can be grown into sprouts and dried seeds can be popped like popcorn. Millet is also ground into a gluten-free flour. This flour is mixed with wheat flour to make flat breads.
Staple food recommends millet and millet based products because it is a rich nutritious grain crop with comparatively high levels of micronutrients especially Iron and Zinc. These two nutrients among others found in this grain make it highly recommended for both pregnant and breastfeeding mothers as well young females. Zinc and iron also helps prevent anemia in children (infants).

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