Description

Activated brown top millet flour is great for health and offers immense benefits.

[lwptoc]

Introduction

Millets are prehistoric and have been cultivated for millennia by human beings. They are native to Africa and the Indian subcontinent. Millets offer comparable and even better nutrition values than rice and wheat.

They are naturally gluten-free, alkalizing, and easily digested. Growing millet is not taxing on the environment, as it is not a water-intensive crop. They are naturally drought and pest-resistant crops.

Traditionally, millets (like ragi/finger millet) are used in diabetes management.  It is also a popular weaning food.

Nutritionally, they are rich in fiber and contain minerals and amino acids. They are also rich in health-promoting polyphenols.  Scientific studies have attributed many therapeutic properties to millets.

Cooking Millets:

Millets can be cooked just like rice or can be added to recipes as a replacement to rice or wheat.  Millet flours can be used for making rotis (flatbreads), dosa (fermented crepes), sweetmeats, etc.

Millets naturally contain substances known as anti-nutrients (concentrated chiefly on the outer covering of the grains). Some of the known anti nutrients are  saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens.

Millets and other whole grains need to be processed properly to reduce the levels of these anti-nutrients. If not reduced or removed, these anti-nutrients interfere with the absorption of the nutrients present in the millet.

Nutrients like vitamins and minerals may not be bioavailable for the body to absorb as these antinutrients will block the absorption.

Even though, heating (cooking) itself will reduce the antinutrient level in the millet it is not enough. Also, it may lead to stomach upset, flatulence or indigestion.

Why Consume Activated Millets?

The process of bioactivation of millets (which is simply soaking overnight), brings in a lot of changes internally in the millets. The following changes will happen:

1. Soaking activates the enzyme phytase
2. Phytase breaks down phytic acid (anti-nutrient) which binds to minerals like iron and calcium.
3. Now the minerals are bioavailable and there will be greater assimilation of the nutrients in the body.

At Dhatu, millets are soaked (i.e., activated) and then dried at a lower temperature to preserve the nutrition and the activation benefits. The dried activated millets are cold milled (i.e., not exposed to scorching heat while milling) to retain maximum nutrition.

Benefits of Dhatu Activated Millet Flours:

• The activation process increases the nutritional content of the millet.  The millets become alive, and the nutrition is readily bio-available due to the elimination of anti-nutrients
• Easily digestible and greater nutrition assimilation in the body happens due to bioavailability
• It has an alkalizing effect on the body and is a non-acid-forming food

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