Grain characteristics- structural, nutritional & storage
Saturday, May 16th 2020. 3 PM to 4 PM (Indian Std Time)
Millets is a common noun used to refer to different grains derived from hardy, rainfed crops. In different contexts one might be referring to one or more of the 10 grains that commonly fit this description. As these grains need to be processed before it can be consumed, one needs to understand their structure, especially if we are looking to include these foods in our diets seeking better nutrition. These grains are extremely rich in nutrients – not just for us humans, but for many other species too. And these have evolved along with millets for a much longer time than we humans have. So if we are to store millets and not want to share it with these other species (commonly classified under the label of pests), we need to get smart and understand how we can achieve it in a safe and sustainable manner. In this session we shall explore these very aspects taking as close a look into different millet grains as time shall permit !
Anchor/Moderator: Amrita Hazra
Amrita Hazra is an assistant professor in the departments of chemistry and biology at IISER, Pune. Her research interests lie in how vitamins are made and utilized in nature. She is deeply interested in nutrition and started the Millet Project in 2015 to rediscover the tradition of cultivating and consuming millets.
Speaker: Dr. Dwiji Guru
Dwiji is a serial entrepreneur, technology developer, researcher, and advocate for sustainable food systems. Dwiji consult for and work with various stakeholders – from farmers to consumers – on dry land farming, processing, specializing in various aspects of millets spanning a broad spectrum from cultivation practices, processing, cooking to nutrition.
Participate in the webinar
Please note that registration closes at 10AM of the day of the webinar, i.e. May 13th, 2020. In case you are reading this after the registration closed, you can still participate by joining us on the YouTube Livestream.
We request all registrants to please join the webinar session early. We have had an overwhelming response – 550+ registrations so far. The webinar technology platform license allows for limited attendees only. So in case you receive a message that the webinar is full, please join us through the YouTube livestream (details below). Volunteers shall be the watching the comments section of YouTube Livestream and relaying questions and comments to the moderator and speaker.
Know Millets, Telegram channel and discussion group. Please join the Telegram channel to receive regular updates about the webinars and other millet related information. An associated discussion group has also been set up to provide a platform for those looking to discuss about millets.
View Livestream, recordings
The sessions shall be Live streamed on YouTube. Please visit (and subscribe to !) the RRA network YouTube channel. Recordings of completed sessions are also posted there.
From the session
Previous sessions in KMW 2020
- May 4th – Community centric approach – cultivation, processing, consumption
- May 7th – Cooking Characteristics & insights on millet dishes
- May 10th – Millets and Agro-bio, food, and nutritional diversity – past, present and future
- May 13th – Millet Processing – Principles, Techniques and Challenges