Hello world, I am a millet. If you have no clue as to who/what I am (damn Green Revolution!), this is a good place to find out more. If you have heard about me, this is still a good place to find out more.
This blog has been created as a space to document information about millets. You will be able to learn about the following:
We hope you will incorporate millets into your life and share your experience(s) with others using this blog as a forum for healthy discussion.
It’s a shame you don’t have a donate button! I’d most certainly donate to this
outstanding blog! I suppose forr nnow i’ll settle for bookmarkin and adding your RSS feed to my Gooogle account.
I look forward to brand new updates and will talk about thiss blog with
my Facebook group. Talk soon!
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This is informative for Nutrient value.
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Beautiful blog,its everyone right to be healthy, i cant explain how much i am benifited by this blog and millets. I usually mix barley, fox millets, broken wheat,bajra and rice togather instaed of only rice. This is combination is very much nutritious fibrous and what not. Please every one try to follow this half of our health prolem would be stopped.
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Fantastic Blog. Great work Dinesh. Looking forward to working together to promote Millets and getting some great products for India.
Do visit us http://www.facebook.com/pages/Soulfull/142512732524154?sk=wall
Regards
Soulfull
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yes who is running this blog?
how to cook grains with the bran intact so that the nutrients in the bran layer are able to be absorbed by our bodies? people can’t consume bran because
1. the phytic acid in the bran inhibits our bodies from absorbing the iron in the grain
2. difficulty in digesting (as in flax seeds if you eat them whole the entire seed will pass through your system),
3. the oils in the bran cause the grain to spoil fast, which is why freshly harvest millet is used to make flour and then rotis
my only guesses to overcome these issues are
1. the grain has to be broken into grits
2. the grain needs to be properly fermented which most people don’t know how to do
(fermentation has to happen at a certain temp.)
3. the grain needs to be properly soaked perhaps the soaking water itself should not be discarded but used, most people don’t know how to properly soak grain
4. the grain needs to be consumed with a proper form of vitamin c (fresh lemon, not bottled lemon juice for example)
5. the grain needs to be either soaked or eaten with curd
also
1. people need access to the fresh grain
2. people need access to the short season grains which are better quality
traditionally south indians ate millets more than rice i think. why there was a historical shift from millet to rice later i’m not sure.
maybe rice generates larger yields, is easier to export because it doesn’t spoil due to the bran removed because rice is a larger grain and thus it is easier to remove the bran on larger grains than on smaller grains like millet, however is probably not as nutritious as the millets.
if you can address these reasons listed above it would a good starting point…
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It is great place to know the millets. Pl. keep it up. But there is mention of the people running this blog. This is very essential. Without that all the efforts behind this will become a big waste.
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Sorghum also falls under the category of millets in terms of the size and shape. Hence, it is also broadly considered as one of the millets. But now a day, it is normally not included under millets because it one of the largely cultivated crop and its production is nearly 70MMT. It has received grater attention from the cereals processing industries also. However, its utilisation is nearly similar to other millets.
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Thanks very much for this blog. I would like to link this to our website since it is so informative on Millets – which we use extensively in our products. Please let me know how I can do this.
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Thanks very much for this blog! I’ve been reading this for a few days now and have learnt so much.
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One thing that I always wanted to know about millets are their local Indian names.. thankfully I’ve found it here… Some information in the form of their pics would have been more discerning to me..
May be an FAQ on millets on the homepage will be worth…
But is Sorghum (jonna/jwar) a millet ? Or a closer cousin ?
As regards to recipes, because of lack of gluten you cannot make a dough out of it easily and the most popular way is to use hot water to make dough.. though people in villages (and grandmas and moms) have an uncanny knack of making them by beating it in their hand while making the round cakes out of them… (unsolicited tips and trivia from me)
Nice blog and informative for sure .. this goes into my bookmarks now … way to go !
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