General Specifications of Green Millet
|Aflatoxin||20 ppb max.|
Green Millet also known as bajra or Pearl Millet (Pennisetum glaucum); today is an enormously important staple cereal for both sub-Saharan Africa and parts of India; and an important forage crop in the Americas. Bajra is one of the most widely grown varieties of millet. It is grown in bulk in Africa and India. Rajasthan, Uttar Pradesh and Gujarat are the largest Bajra producing states in India.
(The general specifications mentioned for the product are typical in nature. It can actually differ or can be procured as per customer requirement.)
Pearl millets, earlier known as ‘bird food’, come in several delicious flavours. Apart from offering excellent taste, these millets contain essential mineral and nutrients, which provide the body with a variety of advantages. Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. Today millet ranks as the sixth most important grain in the world.
Bajra flour is made from the small round grains of black millet, also called bajra. Millet is tiny in size and round in shape and can be white, gray, yellow or red. When the bajra is ripe and ready to be harvested, the plants are cut and tied in bundles and allowed to dry. The bundles are threshed to separate the grains. The grains are dried and then processed into flour. When ground, the flour is greyish in colour and has a slightly nutty flavour. Since it is a heat-producing ingredient, it is commonly used in winters.
Millet is used in various cultures in many diverse ways: millet uses as a cereal, in soups, and for making a dense, whole grain bread called chapatti. In India flat thin cakes called roti are often made from millet flour and used as the basis for meals.
It is comparatively high in proteins and has a good balance of amino acids. Thus, it plays an important role in metabolism.