The grains that we grow, harvest and eat as cereals are produced by the plants as their next generation. Observing the cereal grains from this perspective helps us better understand and appreciate the structure and nutritional composition in the grains. As mentioned in the earlier posting discussing the structure of a husked millet grain, the … Continue reading Why is the bran so rich in nutrients?
Cereal grains that we eat in the form of rice have a husk that we cannot digest. We need to remove this outer most layer to bring it to a form where as much of the nutrition in the grain is made accessible to our bodies. This process of removing the husk is called dehusking, … Continue reading Dehusking small millets – its what we retain that matters
Process flow in millet processing for better bran retention and cleaner millet rice
A few tips for identifying quality of small millet rice and to address consumers' price concerns.
Total sugar added to blood is lesser and happens slower with a millet based diet than one based on polished paddy rice.