Hyderabad University creates new millet varieties through genome editing
HYDERABAD: The Millet Research Lab at the University of Hyderabad is developing new varieties of millets through genome editing to expand their use in daily diets.
Genome editing lowers phytic acid levels in foxtail millet
Researchers said foxtail millet contains high levels of phytic acid, which reduces nutrient absorption and limits its acceptance as a staple food. To address this, the lab began genome editing trials two years ago.
As part of the project, scientists sourced a 155-type foxtail millet line from the International Crops Research Institute for the Semi-Arid Tropics on Hyderabad’s outskirts, and a 185-type line from the agriculture university near Delhi. Lab experiments reduced phytic acid by 70% in the 155 line and by 81% in the 185 line. Using these, researchers created new varieties.
Studies show nutritional gains among children
The lab’s internal study found that serving millet based meals to children three times a week led to a decline in nutrition deficiencies within months.
Millets also help manage diabetes, say researchers
Researchers added that, on doctors’ advice, consuming millets and millet porridge helped maintain blood-sugar levels in people with diabetes.
