Description

Kodo Millet Kodra (ਕੋਧਰਾ) 1KG

Kodo millet is a tiny grain of cereal that is a seed and is one of the oldest cultivable crops in India. Recently the Kodo millet species with other millet species experienced an enormous decrease in the area of production. Because of the increased popularity of other cereals that are staples (mainly wheat and rice). Millet is receiving new interest in research as a means of managing risk and adapting to climate change for farmers. Kodra (ਕੋਧਰਾ) is a Punjabi name of Kodo Millet.

Features

Kodo millet can be described as a monsoon, or “Kharif” crop, with sowing beginning in June. It has a small growth period that ranges between 120-180 days. Due to its short growing period, Kodo millet can be planted later on in the year and yet harvested in autumn. Millets, such as the Kodo millet variety, are typically employed as an intercrop and play a significant role as a backup plan in areas with water stress. Since Kodo millet needs only minimal input, it can serve as a “low-risk” option for increasing production while minimizing the risk of loss of production due to weather-related conditions, or the presence of pests and diseases. Another benefit of Kodo is its capacity to be stored for extended periods.

Nutrition value

Like other small millets, Kodo millet can be an excellent source of iron and phosphorus. They’re nutritionally similar to wheat, rice, and other cereals that are staples, and also have a greater protein content, and the sulfur-rich amino acids Cysteine and Methionine. Kodo millet is especially rich in B vitamins, particularly Niacin, Pyridoxine, and Folic acid as well as minerals like calcium magnesium, iron, potassium, and zinc. Kodo millet is a source of tannins, polyphenols, and phytic acid–antinutrients that create complexes that contain nutrients like carbohydrates proteins, proteins, iron zinc, and calcium. They decrease their bioavailability. However, the process of processing Kodo millet generally reduces the level of tannins as well as phytochemicals and improves their bioavailability. Dehulling the Kodo millet is capable of removing 40-50 percent of the phytate.

Processing

Millets are dehisced before cooking, which is accomplished traditionally using a pestle and mortar. Modernizations in mechanical grain processing technology are required to decrease the amount of energy and time women invest in the manual process. Since Kodo millet is comprised of multiple layers of seed coats, this method can be very tedious and long-lasting. Kodo millet is further processed to make flour, or it can be cooked in the same way as rice. Kodo millet can be used to prepare a variety of traditional dishes. The most popular examples are muddy and roti. Because millet protein does not contain gluten, to make Roti, millet flour needs to be mixed with hot water to gel the starch. Kodo millet can also be utilized as a substitute for rice while making dishes like idli or dosa.