How to Include Millets in Menus

How to include millets in menus Smart Food brief 2 to maximize both nutrition and likeability Summary This is the first known scientific study on introducing millets into a school feeding program that tested both acceptance and nutritional impact. Study Results ▪▪ The millets-based meals ▪▪ 50% more growth than the growth ▪▪ The children rated the formulated in this study were of the control group, observed in just meals 4.5 or higher nutritionally superior to 3 months in the children being fed the out of 5 for taste; this fortified rice-based meals millets-based meals as compared to included even little millet being served in the schools. those eating fortified rice-based meals. served as rice. (*see table A, page 4) (*see table B, page 4) Urgent Call to Policy Makers Lessons learnt from the study can help achieve more impactful schemes. The following are recommended: 1 2 3 4 Follow guidelines on how Create a level playing field Select millets Promote millets to incorporate millets into for the pricing and availability of by variety and in positive fun ways, feeding schemes so as to millets (e.g. through the Minimum ensure whole through flagship maximize nutritional/health Support Price [MSP], Public grain, to maximize programs such as benefits and acceptability Distribution Scheme [PDS] and nutrition Eat Right India feeding programs [MDMs, ICDS])

Guidelines for Including Millets in Menus To maximize the impact: -> A major proportion of millets 1. Understand and target the specific nutritional (60% or more) to have impact needs of the consumers -> A variety of foods for a balanced diet 2. Select the millets highest in the required nutrients -> Preparation and cooking methods to retain 3. Select the variety of millet with the highest nutrient the nutrition and increase bioavailability value (eg; Iron levels can double based on which -> Equipment and cooking skills variety is selected) -> Cultural sensitivities and taste. 4. Ensure the millets are whole grain and not polished 6. Include an edu-tainment component (an 5. Custom-design menus taking into account: awareness program that is fun/enjoyable) -> Combinations of foods that increase 7. Train the cooks or suppliers on the cooking bioavailability methods.

A Smart Food initiative undertaken by:

® Good for you - the planet - the farmer Methodology Approximately 1,500 adolescent school children from two schools were provided with a millet-based mid-day meal for three months. Children from two other schools fed the standard fortified rice and sambar (a watery pigeonpea and vegetable stew) mid-day meal were the control group for comparison. Ten percent of the children were tracked for their growth (using anthropometric measurements), and sensory evaluations were also noted every month to see how the children were liking each of the millet meals. This scientific study was undertaken in peri- The Study - Acceptance and urban Bengaluru in India by International Crops Nutritional Impacts of Including Research Institute for the Semi-Arid Tropics (ICRISAT) and Akshaya Patra Foundation. Millets in the Menu The household dietary assessment, conducted This brief is based on the study published in the before the start of the feeding program, indicated journal Nutrients: that fortified rice was a major staple occupying 70% Anitha S1, Kane-Potaka J2, Tsusaka TW2,3, Tripathi D4, of the weight of their diets – where it was eaten Upadhyay S5, Kavishwar A4, Jalagam A1, Sharma N4 in different forms including as blended rice (steam and Nedumaran S1. 2019. Acceptance and impact of cooked or toasted), and boiled rice with or without millet-based mid-day meal on the nutritional status lemon juice, tamarind juice or tomatoes. The of adolescent school going children in a peri urban remaining 30% of the meal comprised of sambar. Nutrients region of Karnataka State in India. 11:1-16. The baseline result suggests that the children largely doi:10.3390/nu11092077 depended on mid-day meals for their daily calorie 1 International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), intake and other nutrient requirements. The data Hyderabad 502324, India 2 ICRISAT, Lilongwe 1096, Malawi showed that the meals consumed by adult household 3 Organization for Advanced and Integrated Research, Kobe University, Kobe members provided 50-60% of the required calories, 650-0047, Japan 4 Akshaya Patra Foundation, Bengaluru, Karnataka 560022, India 50% of protein, 40-50% of iron, 60% of calcium, and 5 United Nations Children’s Fund (UNICEF), Lilongwe 30375, Malawi 40-50% of zinc. The bulk of calories came from rice,

Laboratory tested nutrition composition of final meals: The typical school meal of fortified rice and sambar compared to millet based meals. (Varieties used: Pearl millet Dhanshakti; Little millet Phule Ekadashi; and Finger millet used a range) Graph A: Iron and zinc (mg/350g serving) Graph B: Calcium and magnesium (mg/350g serving) 80 1400 Iron Zinc Calcium Magnesium 70 1200 Standard Millets-based Standard Millets-based meals meals 60 meals meals 1000 50 800 40 600 30

400 20

10 200

0 0 FortifiedSambar Fortified Little Pearl Finger Pearl Pearl Finger Pearl & FortifiedSambar Fortified Little Pearl Finger Pearl Pearl Finger Pearl & rice rice with millet millet millet & little millet millet finger rice rice with millet millet millet & little millet millet finger sambar bisi- khichdi idly millet bisi- upma millet sambar bisi- khichdi idly millet bisi- upma millet bele with upma bele poha bele with upma bele poha bath sambar bath bath sambar bath *Note: Idly: steam cooked fermented savory cake; Bisi-bele bath: millet-lentil hot meal; Upma: millet-vegetable meal; Khichdi: millet-yellow lentil hot meal; Poha: flattened millet-vegetable meal

2 Brief for Millets in Mid-day Meals protein from pigeonpea and other pulses such as Priorities for future research chickpea and green gram, calcium from finger millet and legumes, and iron from vegetables. For the Priorities for future research that will contribute adolescent children aged 10 to 15 years the nutrient towards more impactful millet-based meals – intake was slightly better compared to that of adults for both feeding programs and for commercial as the former were consuming the lunch provided products are: at school. However, it is still not sufficient to meet A. Clinical testing to provide more detailed and the Recommended Dietary Allowance (RDA) for accurate nutritional and health benefits, their age. The diet diary data shows that adolescent including areas of nutrition, gut microbiome children, depending on their age, were receiving and bioavailability 61-83% of required calories, 65-97% protein, B. Applied studies of other geographical/cultural 64-76% iron, up to 41% calcium and 74-91% zinc. areas that have different taste preferences so as to build a repertoire of suitable recipes Although the average number of food groups consumed was four, the consumption of vegetables C. Design and evaluate the effectiveness of and milk products was neither regular nor in different approaches to edu-tainment adequate quantities. As a result, the nutrient programs in schools and for consumers intake of the sample children – in both control around nutrition and millets, in order to build and intervention groups – was found to be low. In knowledge and a positive modern image around particular, iron and calcium intake were far from the millets RDA. This is because the two main sources of calcium D. Studies on how different forms of processing were consumed in small quantities. Only 10% of and cooking can affect nutritional composition the children consumed finger millet though it was and bioavailability regularly consumed by the parents or adults at home, E. All commonly available varieties of millets and milk was only consumed at school once a day. tested for their nutritional composition F. Understand the effect of different For the intervention group, meal recipes were technological interventions and policy formulated to include 60% or more of millets. Other changes on improving millet production and than millets, the recipes contained one or more consumption and its subsequent impact on the legumes, such as dehulled green gram, pigeonpea, environment and farmer livelihoods in different and groundnut. The recipes also contained vegetables agroecologies. such as carrot, capsicum, and green peas.

Graph C: Protein, total fat and fibre (g/350g serving) Graph D: Energy (Kcal/350g serving) 40 1600 Protein Total fat Fibre

35 1400 Standard Millets-based Standard Millets-based meals meals meals meals 30 1200

25 1000

20 800

15 600

10 400

5 200

Brief for Millets in Mid-day Meals 3 Comparing composition of meal nutrition control group showed an average increase in height The millets-based meals had significantly higher of 1% and average increase in weight of 3% from the nutritional content compared with the fortified baseline. Therefore, the intervention group showed rice and sambar that is typically served. This was a 66% increase in height and 50% increase in weight identified through laboratory testing and the compared to the control group. This eventually led comparisons shown in Graphs A-D. to a significant increase in Z-scores (∆) for height Note that rice was not served at all during the three months, and BMI, while the children in the control group and on some days little millet was served as a rice. showed no significant increase in Z-scores for the same (see Table A). Nutrition indicators reveal improvements in just 3 months Sensory evaluation shows high likeability Eating millets-based meals led to significantly faster growth in the children. This increase was double The overall mean acceptability of all millet-based that obtained with fortified rice and sambar meals. recipes ranged between 4.5 and 4.7 out of 5 (5 is the highest scale point of acceptance) in 94- (*) Children who were consuming millet-based 98% of the children depending on the recipe (see meals showed an average increase in height of 1.5% Table B). There was no wastage of food during and average increase in weight of 5% from the time the intervention period, further reinforcing its of the baseline measurement. The rice consuming acceptability.

Table A: Growth of children after 3 months. Height for Age Z-Score BMI for Age Z-Score

∆ [End line – Baseline] t-statistic p-value ∆ [End line – Baseline] t-statistic p-value Treated (n = 136) 0.074 5.204 0.000 0.166 2.817 0.003 Control (n = 107) 0.044 0.384 0.351 -0.004 -0.028 0.511

Table B: Sensory evaluation of different millet meals. Overall Overall acceptability Taste Appearance/ colour Smell acceptability with above average Name of the food item (Mean ± SD) (Mean ± SD) (Mean ± SD) (Mean ± SD) scale point Little millet bisi-bele 4.8 ± 0.6 4.4 ± 0.8 4.5 ± 0.9 4.7 ± 0.7 98% bath Pearl millet khichdi 4.5 ± 1.0 4.3 ± 1.0 4.4 ± 1.0 4.5 ± 1.0 94% Finger millet idly 4.7 ± 0.8 4.5 ± 0.9 4.6 ± 0.7 4.7 ± 0.8 98% Little millet rice with 4.5 ± 1.1 4.4 ± 0.9 4.5 ± 0.9 4.6 ± 0.9 96% rasam (Indian soup)

4 Brief for Millets in Mid-day Meals Lessons Learnt and recommendations The team collated a variety of lessons on how to ▪▪ To absorb calcium: Vitamin D is needed, e.g., maximize the benefits of introducing millets into the coming from early morning sunlight or select school feeding program. These include: foods high in vitamin D 1. Understand and target the specific ▪▪ To improve the quality of protein: Combine nutritional needs of the consumers millets and legumes. The proportion of essential 2. Select millets based on the biggest amino acids in millets and legumes complement each other; so when combined, they provide a nutritional needs: Each type of millet has a 1 different nutritional composition; so you need to higher quality of complete protein . know what nutritional or health issues you are → Balancing the whole menu and diet is targeting and select the millets accordingly. If all necessary as no one food provides all the of these micronutrients are important, design nutrients needed. When adding millets, the full menus with a combination of these millets. meal as well as the food on which the other meals for the day are based, need to be known 3. Select millets by variety: Varieties of each and recipes designed accordingly. millet can have a wide variation in micronutrient levels; hence selecting the right variety matters. → How the millets are prepared and cooked can (For example, the iron content can be doubled significantly change nutrient levels as well as just by the variety selected). bioavailability. For example, sprouting and Select millets based on data disaggregated fermentation can reduce phytates and increase by variety rather than by taking an average the absorption of nutrients. of varieties: Averages are misleading when → Equipment and cooking skills need to be available. used for this purpose, given that the range can → Cultural sensitivity and taste preferences vary widely. The majority of tabulated nutrition are critical elements for food acceptability. composition data for millets presents only one A participatory approach to achieve this is variety or averages the nutrition level. Note recommended, for example: that ICRISAT has tested different millets and ▪▪Work with local cooks to design recipes commonly available varieties for their nutritional composition, and compiled a detailed nutrition ▪▪Understand the common and popular composition table by type and variety. This is a recipes of the community as well as new study and data is undergoing publication. new and modern foods The millets used for this pilot study were ▪▪Talk to parents and children or customers. selected based on this new data. 6. Include an edu-tainment or communications 4. Ensure the millets are wholegrain and not program: By incorporating this component, it polished: Pearl and finger millets along with builds a positive image about millets while also sorghum are naked grains and do not need building knowledge about their value. dehulling. Small millets need to be dehulled and are often also polished. Polishing will reduce the 7. Train the cooks or suppliers on the cooking nutrients and fibre. methods 5. Design the menus taking into account these five key factors: → Specific combinations of foods are critical to ensure bioavailability of the nutrients. For example, a few rules of food combinations: ▪▪ To absorb iron: Vitamin C-rich food is needed, e.g., capsicum, orange, lemon

1Anitha Seetha, Mahalingam Govindaraj, Kane-Potaka Joanna, 2019, Complementary nature of millet-legume combination for amino acid profile, protein digestibility and micronutrients, Cereal Chemistry, September. 10.1002/cche.10227

Brief for Millets in Mid-day Meals 5 Comments from the Experts

Millets are indeed superior cereals in Making it profitable for farmers to terms of nutrition and also in terms of grow nutritious foods like millet has to sustainability. They are ideally suited to be a key part of the Doubling Farmer’s address child undernutrition and fit very Income mission. As part of the mission, well in nature-friendly production. Use of I emphasize the need for harmonious millets in various nutrition intervention consideration of 3 principal stakeholders: programs and in PDS will be of great help to address farmers, consumers, and ecology. We need a wholesome malnutrition and improve health. ecosystem system approach for long term sustainability.

Prof Ramesh Chand Dr Ashok Dalwai ®Member, NITI Aayog, Government of India Chair, Committee on Doubling Farmer’s Income ®

This study and results are hugely valuable for how we move forward with designing It is very important to recognize meals for children. We knew millets were the wide difference in all the millets nutritious and were advocating for their from nutritional value to cooking and inclusion in government programs. This processing suitability and taste. IIMR study provides more guidance on how to works on all the millets and across do this. the whole value chain from breeding Dr Raj Bhandari better varieties to undertaking research on product ®Medical doctor and government advisor development to operating an incubator for SMEs.

Dr Vilas Tonapi Director, Indian Institute of Millets Research ®

Government policy that creates a level playing field for millets versus rice or wheat, is a critical need. It has to be cost effective for more nutritious meals to be Scientific research is essential to served to those who are most in need. ensure the best solutions. This study has highlighted the need for research Dr S Nedumaran ® ranging from high end genomics that can Senior Scientist - Economics, ICRISAT halve the time needed for breeding the most nutritious millets through to social economics and marketing research that can test the best methods for achieving behaviour change towards more We worked closely with the school nutritious diets. principals and teachers in undertaking Dr Peter Carberry this study. They played a key role in Director General, ICRISAT ® advising us on childrens’ preferences and how best to communicate with the children to teach them about millets. Deepti Tripathi ®Social Development Professional, Akshaya Patra Foundation Product development based on understanding of consumer preferred traits, especially organoleptic properties, linked to scientifically validated health claims is key to sustainable promotion of This initiative also included developing millets. The Agribusiness and Innovation guidelines on how to introduce millets Platform (AIP) of ICRISAT is working on sustainable millet into menus to maximize the nutrition value chains through innovative product development benefits and likeability. This is pertinent and its scientific validation. now given the renewed interest in Dr Saikat Datta Mazumdar millets. Chief Operating Officer, NutriPlus Knowledge (NPK) ® Ashok Jalagam Program, Agribusiness and Innovation Platform (AIP), ®Smart Food Coordinator for Asia Pacific, ICRISAT ICRISAT

6 Brief for Millets in Mid-day Meals We have this very elaborate It is not enough to say that we are arrangement and network of processes going to add millets in the meal. The to ensure cooked food is given to type of millet, variety, how it is cooked children in thousands of schools all and foods it is combined with are just over the country; it is only logical for some of the key elements that can make the Government of India and the State a difference to the impact on nutrition governments to introduce millets by making a few policy and health of the consumer. You can double the amount changes. We can bring in millet-based preparations to a of iron available just by the variety of millet you select. hundred million children. It is a phenomenal opportunity Dr S Anitha that is available today. If we can introduce millets in Senior Scientist - Nutrition, ICRISAT ® the mid-day meal program and make it delicious and memorable, then it is very good for the children, it is very good for the planet and it is very good for the farmer.

Chanchalapati Dasa, Vice-Chair, Akshaya Patra Foundation ®Extracted from the upcoming coffee table book“Against the Grain in India” Akshaya Patra had been looking for ways to improve the nutrition of the mid-day meals. The millet meals were The study adds up a strong dimension exceptionally successful and were really that these neglected and underutilized liked by the children. We appreciate foods can play a strategic role in the state government support and with improving nutritional status. It gives this positive result, we now hope this will lead to the us a very good idea to utilize millets in needed support for nutritious millet-based meals, for traditional recipes, adding an interest the benefit of our future generations. and variety in the plate at household level. A lot has Ajay Kavishwar ® to be done to popularize millets as a low cost solution Head of Research, Akshaya Patra Foundation in the fight against malnutrition. The current effort is commendable and scalable with region-specific modifications. Dr Shweta Upadhyay ®International Consultant, UNICEF, Malawi Our rigorous primary data collection and analysis have delivered evidence Gut health (microbiomes) is an emerging of the capability of these climate-smart science and critical for the absorption crops to effectively mitigate the extent of nutrients. Millets have pre- and pro- of undernutrition in infants and youth, biotic properties and therefore they can while catering to the palate of diverse naturally help in improving gut health. consumers. This suggests immense potential of millets However, little is known about this area and sorghum in contributing to multiple goals under the and given that it can influence the final nutritional value SDG 2030 agenda. of our food, more research is urgently needed. Dr Takuji W. Tsusaka Dr Rajeev K Varshney Natural Resource Economist, Organization ® ®Research Program Director - Genetic Gains, ICRISAT for Advanced and Integrated Research, Kobe University

Our nutrition students were thrilled to be able to undertake the BMI (height, weight, arm length and arm circumference) measurements of the These results and guidelines developed children. Our chefs and students alike from the study are equally important for have been inspired by the potential of any scheme addressing malnutrition or millets and are creating new recipes and testing their general healthy diets – whether it is by nutrition values and undertaking sensory evaluations. So the government, NGOs or private sector far the results have been very positive. processors or caterers. Priya Arjun Joanna Kane-Potaka ®Head, Nutrition and Nutraceutical Research (NNRC) Assistant Director General – External Relations, ICRISAT ® Ramaiah University of Applied Sciences (RUAS) Executive Director - Smart Food

Brief for Millets in Mid-day Meals 7 As a teacher, it’s my duty to educate children and their parents on the importance of nutrition. I encourage the kids to eat more millet food

Bisi-bele bath (millet-based) served now is very tasty, better than the rice and sambar we used to eat

I like the new food served at school. I stopped bringing lunch from home and I’m eating with my friends

Special Appreciation To the Karnataka Government, and school principals and teachers for their support and guidance. Thanks also to Mount Carmel College and M S Ramaiah University of Applied Sciences, Bengaluru, which supported by providing students from their Nutrition program to assist with the sensory evaluations and anthropometry testing. Thanks to Miruthika Devi and Viney for the data entry.

The International Crops Research Institute for the Semi-Arid-Tropics (ICRISAT), a member of the CGIAR system organization, is an international non-profit organization that conducts agricultural research to bring prosperity to smallholder farmers in the drylands of Asia and Africa. Headquartered in Hyderabad, India, ICRISAT has eight country offices in Africa. See: www.icrisat.org

The Akshaya Patra Foundation is the world’s largest (not-for-profit run) mid-day meal program serving wholesome food to 1.66 million children from 13,839 schools across 12 states in India. The organisation strives to fight issues like hunger and malnutrition in India. See: www.akshayapatra.org

® The Smart Food initiative is a global initiative to bring foods that fulfil all criteria of being good for you, the planet, and the farmer, into the mainstream. The key objective of Smart Food is to diversify staples with Smart Foods, starting with millets and sorghum. See: www.SmartFood.org; Email: [email protected]

Smart Food executive council is led by: @SmartFoodGlobal Smartfood Global @SmartFoodIndia @SmartFoodESA SmartFood_India @SmartfoodWCA Smart Food Global Efforts in India are coordinated in association with Smart Food Global Smart Food Kenya Smart Food Kenya SmartFood India SmartFoodIndia

Citation: ICRISAT, 2019, How to include millets in menus to maximize both nutrition and likeability, Smart Food brief 2, Hyderabad, India. Writers: Joanna Kane-Potaka and Parkavi Kumar; Photos: Liam Wright; Design: Vengala Reddy Ch and Meeravali SK; Editing: Smitha Sitaraman www.smartfood.org 23 December 2019