Bajra (Bulrush Millet)

Introduction 

Bajra or Bulrush Millet is considered as the grain which is produced in the tropical area with a cylindrical shape of the grain. This grain is sometimes cultivated in African countries and used as the main food crop in that area. Bajra has a huge production in India and the people of India have consumers with their grain in a larger amount. The bajra is also known as pearl millet which is the main food product in Kenya in a large amount. The local people of Kenya are using bajra to prepare their famous food called “kinaa”. The food is made with the pasted grain with milk which is made for the nomadic man and it is easy to carry. 

Discussion and definition of Bajra (Bulrush Millet)

The millet bajra is a famous grain or crop which is mainly produced in the rainfall area of 300 mm. It is produced from tropical tall grass with long grain size. The bajra is known as Bulrush Millet and is sometimes called the Pearl millet with the scientific name Pennisetumglaucum. The bajra millet is considered the most important grain or crop around the world with a larger production of nearly 14 million tons. In the semiarid tropic area, the bajra millet is produced in major amounts and exclusively produced by small scale farmers commercially. The origin of this millet is considered in West Africa at around 1000 BC with a gross cultivated area of 26 million hectares.

Cultivation method of Bajra (Bulrush Millet)    

The grain has the best products in the black cotton soil and sandy loam soil with the best drainage system. The crop is produced within a warm temperature of 20-30 degrees Celsius and 40-60cm of rainfall. The field needs to be prepared at first with proper sowing and accurate distribution of seeds. Agrosan and Ceresana, the organic mercurial command, has been used at 2-3 kg/ hectare to prevent seed-borne disease. 40cm to 45 cm of row spacing needs to be maintained and 10-15 cm spacing needs to be maintained in between two rows. The harvesting of the crop is ready when the crops are hardy and moisturized. At first, the ear head of the plant is being cut or sometimes the whole stick of the plant has to be cut. Then the plant needs to be stalked in the sun for 4-5 days to dry the grain. After that, the final process is to beat up the dry grains of the ear head to separate the grains from the plants. 

Out products of Bajra (Bulrush Millet)

Various products can be made from the bajra millet or bajra grain. The vegetable Roti of jowar and bajra can be made from the bajra grain. The bajra grain can also be mixed with other grains such as crop sorghum to produce various food items. The main use of bajra is making flour. The bajra flour is used in India and other regions of India to make Rotis. The bajra flour Roti is very famous among the various regions of India.  Koko is a famous food in India that is considered as the millet porridge in various regions. Other types of production of the bajra grain are “ura, mangishi, jandh, uji, burukutu, kunu-zaki, ogi, dambu, savusavu and bushera”. 

Uses of Bajra (Bulrush Millet)

Bajra is a grain that is enriched in magnesium and it has the benefit of keeping the heart healthier. It is also rich in potassium which helps to dilate the vessels of blood to ease the blood flow. It has the potential to improve blood pressure and control hypertension. A specific type of fiber is present in this grain which helps to reduce bad cholesterol such as LDL. 

Advantage of using bajra flour

The bajra is an important cereal that has various benefits to human health. The bajra made products such as grain or flour helps to increase the energy in the body. It has the potential to help in reducing weight. Bajra is considered a high fiber and low carbohydrate food which has a benefit for overweight people. Bajra can increase the digestion process. It has the potential to improve the disease related to the digestive system. According to some recent research, bajra has the benefit of preventing cancer. This cereal is helping to control and present blood sugar levels so it’s helpful for diabetic patients. 

Conclusion 

The various impacts of the eating of this millet have been the main focus point.  The use of bajra is discussed in the present study. The various uses of bajra millet are discussed in the present study. The advantageous factor is briefly discussed in the present study of using this millet. The cultivation of the bajra is clearly understood by the present study. The various impacts of the millet on human health have been discussed in the present study.