In India and some other countries, sprouted (malted) grains are commonly used as weaning foods for infants and as easily-digested foods for the elderly and infirm. A study at the Central Food Technological Research Institute in Mysore, India, measured the changes caused by malting finger millet, wheat and barley. They found that malting millet increased the bio accessibility of iron (300%) and manganese (17%), and calcium (“marginally”), while reducing bio accessibility of zinc and making no difference in copper. The effects of malting on different minerals varied widely by grain.
Millets are least allergic and most digestible grains available
Insoluble fibre in millets lowers triglycerides
They contain high amounts of lecithin, which is good for nervous system
Magnesium in millets reduces frequency of migraine attacks, lowers high blood pressure, reduces risk of heart attacks.
They reduce the risk of type 2 diabetes mellitus.
Millets are high in phosphorus a mineral that is an important constituent of nucleic acids, which are building blocks of genetic code.
Help women combat gallstones, reduce risk of wheezing and asthma among children.
Benefits postmenopausal women who have heart ailments, high blood pressure and cholesterol levels.