Abstract:
Millet, being one of the oldest cereal crops, has a wide geographical distribution and serves as a key dietary component in many regions of the world. Its cultivation is concentrated in areas with arid climates and unfavorable conditions for other crops. Thanks to its resilience to poor soils and ability to withstand prolonged periods of drought, millet has become an indispensable source of food and animal feed in many countries of Africa, Asia, and parts of Europe.The primary regions for millet cultivation include West Africa, India, China, as well as certain parts of North America, Central Asia, and Eastern Europe. In West Africa, for instance, countries like Niger, Mali, and Senegal are leading producers of this crop. Millet is a staple food crop there, used to prepare traditional dishes such as porridges and beverages. China plays a significant role in millet production, cultivating it for both domestic consumption and export. In North America, millet is grown primarily for fodder, with the United States being the main producer. In Europe, millet occupies a limited portion of agricultural land, but some countries have seen its cultivation gain popularity due to the rising demand for healthy foods and drought resistant crops. France and Italy are the primary European producers of millet. The chemical composition of millet makes it a unique crop among cereals. It is rich in proteins, carbohydrates, fats, minerals, and vitamins. Millet is also a source of tocopherol (vitamin E), which has antioxidant properties and protects cells from oxidative stress. The mineral composition of millet includes substantial concentrations of potassium, magnesium, phosphorus, iron, zinc, and copper. These minerals are crucial for the proper functioning of the cardiovascular system, bone tissue, blood formation, and the immune system.
Biography:
Sots Serhii, In 2002 graduated from the Odesa State Academy of Food Technologies.2002-2005 studied in ONAFT postgraduate school. Since 2002, has been working at the Odessa National Academy of Food Technologies– In 2007, was awarded the scientific degree of candidate of technical sciences (dissertation defended in 2006 on the topic "Improving the technology of rice grain preparation for processing" under special. 05.18.02 - technology of grain, leguminous, cereal products and compound feed)– In 2011, was awarded the academic title of associate professor of the Department of Grain Processing Technology of the Odessa National Academy of Food Technologies - since 2010, the dean of the Faculty of Grain Technology, Bread Products, Confectionery, Products, Compound Feeds and Biofuel, now the Faculty of Grain Technology and Grain Business; Since 2015 - a member of the technical committee of Ukraine TK170 on standardization "Cereal crops and their processing products"; - Member of the Methodical Council of ONTU in specialties 181 "Food Technologies". Is a member of the Scientific Council of ONTU; - Repeatedly served as the head of the SEC for the specialty 181 "Grain storage and processing" at the Mogilev-Podilsky Technological and Economic College of VNAU and the Mechanical and Technological College of ONTU. Is a member of the editorial board of the scientific journal "Scientific Works of ONTU", which is a specialized publication of Ukraine from the "Technical Sciences" series; - Repeatedly served as a member and chairman of the MONU Commission on Accreditation and Licensing of Higher Education Institutions. Multimedia courses of lectures: "Technology of groats production"; "Innovative technologies of the industry". 150 scientific and educational-methodical works have been published, including, over the past 5 years: 15 publications in periodicals, which are included in the scientific and metric databases recommended by the Ministry of Education and Science, including 3 in Web of Science; 12 scientific publications in scientific publications included in the list of specialized scientific publications of Ukraine; 10 patents; 9 abstracts of reports at scientific and scientific-methodological conferences.
