Description
Little Millet Kutki (ਕੁਟਕੀ) 1KG
Little Millet called Kutki In Punjab is a tiny cereal crop that has been grown in Asia since around 2700 B.C. Recent years have seen an increase in entitlements to subsidized wheat and rice through the Indian Public Distribution System has slowly replaced millets in Indian diets. We introducing Little Millet Kutki (ਕੁਟਕੀ) 1KG at our online portal https://pindb.in/
Features
Little Millet Kutki is cultivated in the monsoon (“Kharif”) season sowing generally starts in June. Kutki millet has a very short period of growth. The millets are efficient in water and can adapt to a wide range of cultivating conditions. They can be grown in marginal, rain-fed areas that have low fertility of the soil, and at altitudes up to 2100 m. Typically the kutki millet plant is cultivated on soils that are less fertile including hilly terrains and can be used as an intercrop to legumes like gram, sesame, or requires minimal to no inputs. Kutki millet is generally more resistant to disease and pests than other cereals. Kutki millet yields range from 225 to 570 kg/ha and during a favorable season, can even be as high as 990 kg/ha. Additionally, kutki millet can be kept for prolonged durations without the risk of insect damage and provides food security and diversity for families during periods of food shortage.
Nutrition value
Small millets, like Little Millet Kutki, are lower in fat and are high in protein and fiber. Kutki millet is especially rich in sulfur-rich amino acids Cysteine and Methionine. It generally has a more balanced amino acid composition than most cereals. Kutki millet is particularly abundant in iron, it is also a good source of carotene as well as zinc. Kutki millet also has antinutrients such as tannins, phosphorous and phytic acid, which hinder the absorption of nutrients by forming complexes that contain micronutrients such as calcium, iron, and zinc, in addition to carbohydrates and proteins. Antinutrient levels can be reduced in the course of processing. Decortication, dehulling, and a variety of cooking methods have been proven to reduce the concentration of antinutrients.
Processing
The post-harvest process is performed by women. The process starts with threshing the grains using their feet. Then they proceed to dehusking. This is accomplished using a mortar and pestle. But, these procedures are extremely laborious due to the tiny seeds of the minor millets, their many layers, and their hardness that can cause them to break in the manual process. To address these problems in millets, pre-treatment prior to processing has been adopted by millet-growing communities in many different ways. This is typically done by heating the millet prior to milling to break down the starch granules, causing expansion. Kutki millet can then be milled manually using stones to make flour. Improved technology for mechanical grain processing and the increased accessibility of it will cut down on the energy and time women spend working manually. After dehulling, kutki millet is able to be cooked like rice and can be used as a substitute for rice and wheat in a variety of food items.
