Pearl millet-Bajra (बाजरा): Pennisetum glaucum

  

Pearl millet-Bajra (बाजरा): Pennisetum glaucum

Prof Yamini Bhusan Tripathi, PhD Biochemistry

Former Dean, Ayurveda Faculty, Institute of Medical Sciences, Banaras Hindu University,

CEO, Yamini Innovations (LLP), Varanasi-221005,yamini30@gmail.com, 

The pearl millet (Pennisetum glaucum) is a small-seeded grass of C4 plant species (having a higher photosynthetic rate than C3 plants). It is known as बाजरा (Bajra) in Hindi, Panjabi, Odia and Bengali, Kambu in Tamil, Sajjalu in Telugu, (Sajje in Kannada, Baajra in Malayali, Bajri in Marathi and Gujrati, Bazha in Assamese, Nachani in Manipuri. which are highly nutritious staple foods in many parts of Africa and Asia.

Bajra has several health benefits including mitigation of chronic metabolic diseases, type−2 diabetes and obesity, which is attributed to its Low Glycemic Index (GI), High Fiber Content, high Nutrient Density, Gluten-Free, and high satiety with slow digestion. It regulates the appetite and reduces calorie intake. and improves digestion, prevents constipation, and promotes bowel regularity, gut microbiota balance and in management of irritable bowel syndrome (IBS) attributed to high dietary soluble and insoluble fiber content.

Its therapeutic claims are linked to Digestive Health, Heart Health, Weight Management, Bone Health, Iron Deficiency anaemia, Diabetes Management, Antioxidant Properties, Anti-inflammatory Effects, arthritis, asthma, Cancer Prevention, and Skin Health. All these are attributed to its high content of iron, calcium, zinc, magnesium, phosphorous, potassium, dietary fiber, vitamins (β-Carotene, niacin, vitamin B6 and folic acid), polyphenols, tannins, phytosterols and are a good source of antioxidants. Magnesium and potassium are responsible for regulating hypertension. The presence of Phytosterols lowers dietary cholesterol absorption in the gut. Iron content improves Anaemia, Calcium magnesium and phosphorus for bone Health. The antioxidant, and anti-inflammatory, are attributed to the high content of Triterpenoids, polyphenolics, Lignans, Carotenoids, Tannins, Flavonoids, ferulic acid, and caffeic acid, which is responsible for their action as anti-arthritis, anti-asthma, anti-ageing, anti-Cancer and beneficial for other non-communicable chronic diseases. The presence of Phytic Acid in bajra indicates its use in moderate quantity.

As per Ayurvedic texts, it is Heavy (Guru), Dry (Ruksha), but Cooling (Sheet- virya) effect. It has a drying effect on the body, which means its consumption reduces excess moisture or dampness in the body, an indication of Kapha Dosha (excess mucus or congestion). The Cooling effect balances the excess heat or Pitta in the body, an indication of inflammatory conditions. It is Stable (Sthira) in nature, which means provides body strength, promotes grounding and resilience, and balance in the body and mind. Bajra is soft in nature, means easily digestible. Bajra is Picchila, means have slimy or mucilaginous properties, giving lubricating effect on the body, soothing and protective effect on digestive tract.

According to Ayurveda, Bajra is tridoshas samak, but mainly balances Vata dosha, which is linked to 80 types of diseases, involving movements, circulation, nervous system, anxiety, insomnia, digestive issues, joint pains, urogenital issues etc. At cellular level it interferes to the hub genes to regulate the “signaling pathways” of most of the metabolic processes. Due to its cooling property, Bajra balances the Pitta dosha, which is linked to metabolism, digestion, body temperature, fever, inflammation, gastric irritations, acidity, skin diseases. Mostly, Prostaglandin related issues are seen in aggravated pitta-dosha.  Bajra also pacifies the aggravated Kapha dosha, which is linked to respiratory, cardiovascular, obesity congestion, lethargy, or weight gain and metabolic syndrome.

Its compatible season to eat is winter and best time is the daytime (Lunch).  Its compatible food combinations include Ghee (Clarified Butter), Vegetables, like spinach, pumpkin, carrots, and potatoes, Legumes, such as lentils, chickpeas, or mung beans, Spices, like cumin, coriander, turmeric, and ginger, Pulses like green gram (moong dal) or pigeon peas (toor dal), small amount of lemon juice to taste, Herbs like fenugreek, ajwain (carom seeds), and curry leaves.

It’s incompatible food-combinations includes milk, other dairy products, sour/citrus fruits, yogurt, Honey, radish, fish, sesame seeds etc. Bajra and honey in equal proportions is not good as both have heating properties, so their accumulative effect may be harmful to regulation of body's temperature, digestive fire etc. Similarly, radish and bajra have cooling properties, so their cumulative response may induce excess coldness in the body, which may be seen as indigestion and sluggishness. Bajra and fish or seafood, sesame seeds are heavy and heating in nature. These combinations may overload the digestive system, develop indigestion (Low Agni) and poor absorption. When eaten in large amount, or in equal amount with its incomputable combinations, it enhances fermentation process in GIT, makes toxins (Ama), which disturbs microbiome in the GIT.

When combining with other millets, quantity of each should be kept in mind, as all millets have similar properties. Some examples include mixing bajra with Foxtail Millet (Kangni) in khichdi; flour of bajra with sorgam-flour for making rotis or porridge; Little Millet (Kutki) with bajra in upma or pulao; Finger Millet (Ragi) with bajra in ragi-bajra dosa or porridge.

It’s various Food dishes are popular in India, and in the North India, the whole grain or flour are very common, it is gluten-free alternative to wheat flour. The Pearl Millet Flakes, Pearl Millet Bran, Pearl Millet Protein Powder, Pearl Millet Snacks, energy bars, ready-to-Eat Products, like khichdi mixes, instant porridge mixes, or microwaveable pearl millet meals etc. are popular. Bajra Ladoo, Bajra Bhakri, Bajra Khichu, Bajra Raab, popular beverage in Gujarat and Rajasthan, and Bajra Poha popular in Maharashtra. In different parts of the World also bajra is largely used as in Africa, Millet Couscous and Pap or mieliepap or maize meal porridge, in the Middle East, Bajra Bread (Iran) with stews, dips, or grilled meats; in China, Bajra Porridge, in the West Indies as Millet Pudding (Caribbean Islands) and in the Southeast Asia, Millet Congee (Vietnam) is popular.  

Its cultivation needs well-drained, sandy-loamy soils. The Sowing Time is summer from June to July. The crop is ready for harvesting, in about 60-90 days after sowing. After threshing, the grains are stored in clean-dry storage facilities. Its quality control is done by Visual Inspection, to assess the color/texture, size, shape, foreign matter and uniformity. Other parameters include moisture content, bulk density, particle size distribution, pesticide residues, nutritional content like carbohydrate, fiber, vitamins, and minerals. Genetic Analysis can be used to verify the authenticity of pearl millet seeds and extent of adulteration.

ORCID ID- 0000-0002-8093-1109