Millet is a cereal grain that belongs to the Poaceae family, commonly known as the grass family, widely grown around the world as cereal crops or grains for fodder and human food. Millets are important crops in the semiarid tropics of Asia and Africa, with 97% of millet production in developing countries.
Millets constitutes a major source of carbohydrates and proteins for people living in these areas. In addition, because of their important contribution to national food security and potential health benefits, millet grain is now receiving increasing interest from food scientists, technologists, and nutritionists.
Millet Flour is nutritious and a good source of protein, essential amino acids and dietary fiber. It is also an excellent source of manganese, phosphorus and magnesium. Unlike most other grains, this versatile, gluten free grain is alkaline; for people with celiac disease. Millet Flour is easy to digest and helps balance the body’s natural tendency towards acidity.
Millet Seeds Specifications
Humidity (Max) 13 %
Total ash (Max) 0.8 – 1 %
Protein (minimum) 10% for whole grains 8% hulled grains
Fiber 3 – 4.5 % for whole grains 2 % for hulled grains
Fat 3.5 – 6 % for whole grains 2 – 4 % for hulled grains
Foreign matter (organic and inorganic) (Max) 2 % for whole grains 0.5 % for hulled grains
Lead 0.2 mg/kg
Cadmium (Max) 0.1 mg/kg
