ABSTRACT
Various millet species exist throughout the world. Pearl millet and finger millet are the most widely spread millets in Africa and in some parts of Asia. The nutritive potential of millets in terms of carbohydrate, protein, and energy values can be compared to that of popular cereals like rice, wheat, or barley. Roots are fully developed at the brooming stage and often reach a depth of 1 meter. They receive more intensive moisture than other cereals. Proso millet, a short-season summer annual, is well adapted to crop production systems in semiarid environments due to excellent water-use efficiency. Due to slow growth after emergence and weed competitiveness, weed-free soil is desired in crop rotation. Baby foods made from proso millet like sweet gruel, salty gruel, helwa, burfi, and biscuits based on malting and popping processes were nutritionally similar and organoleptically acceptable.
