The cultivation of little millet and its numerous benefits

India’s ancient forgotten food grain (millet) is quickly evolving into a nutrient dense, naturally gluten-free, low glycaemic index superfood of the future in this international year of millets (2023). Millets, the nutri-cereals, are packed with energy protein, minerals and can fight diabetes, heart disease and malnutrition. India celebrated 2018 as the year of millets to exhibit the importance of millet. Based on the size of a grain, millets are classified into two classes called major and minor millets by the food safety and standards authority of India (FSSAI). According to the FSSAI, Major millets are Sorghum (cholam/jowar), Pearl Millet (cumbu/bajra), Finger Millet (ariyam/ragi), Minor Millets i.e. Foxtail Millet (thinai/kakun), Proso Millet (panivaragu/cheena), Kodo Millet (varagu), Barnyard Millet (kuthiraivali/ Jhangora), Little Millet (samai/kutki) and two Pseudo Millets (Buck-wheat (mara gothumai/kuttu) and Ameranthus (mulai keerai/chaulai). Millets are annual crops that can withstand drought and water logging conditions belonging to the Poaceae family. They are rainfed crops with hardy and small edible grain