Millet milling

FIGURE 7.13 Abrasive disc decorticator commonly used in sorghum- or millet-milling processes (courtesy of Intermech Engineering Ltd., Morogoro, Tanzania). 

Milk sugar, 23 487-488 Milled bar process, in bar soap manufacture, 22 750-751 Milled translucent soaps, 22 747 Millets, in ruminant feeds, 10 864 Mill hardened copper alloys, 7 723t Milling... 

Hancock, R. G. V., Millet, N. B. and Mills, A. J. (1986). A rapid INAA method to characterize Egyptian ceramics. Journal of Archaeological Science 13 107-117. 

Ravindran (1991) estimated the protein content of ragi to be 9.8%, that of calcium, oxalate, and phytic acid to be 0.24%, 0.44 mg%, and 0.48%, respectively. Hadimani and Malleshi (1993) compared the protein, lipid, ash, calcium, phosphorus, and dietary fiber contents of seven native and milled millets. The protein content of ragi milled flour decreased by 61%... 

Hadimani, N. A. and Malleshi, N. G. (1993). Studies on milling, physic-chemical properties, nutrient composition and dietary fibre content of millets. J. Food Sci. Technol. 30,17-20. 

Malleshi, N. G. and Klopfenstein, C. F. (1998a). Nutrient composition and amino acid contents of malted sorghum, pearl millet and finger millet and their milling fractions. J. Food Sci. Technol. 35,247-249. 

Pregelatinized flour is made from ground cereals such as wheat, rye, rice, millet, etc. by cooking and steaming in autoclaves followed by drying and repeated milling. Such pregelatinized... 

Millet lAlso see MILLET.1 Usually, the flour is made from whole grains of miliet. Sometimas, the gram is debranned before milling. Light yellow powder with a bland taste. 

Munck L. 1995. New Milling Technologies and Products Whole Plant Utilization by MilUng and Separation of the Botanical and Chemical Components. In Dendy, DAV (editor). Sorghum and Millets Chemistry and Technology. St Paul, MN American Associeition of Cereal Chemists, pp. 223-281. 

Foxtail millet is possibly one of the oldest grain crops. Its name is due to the characteristic panicle that resembles the tail of a fox. It is especially important in China, Japan, and India. Its cultivation in China dates to 3000 BC. On the other hand, Proso or common millet (P. miliaceum) appears to be even older. It originated in Manchuria, and first appeared as a crop in Transcaucasia and China around 5000 BC. It has been reportedly found in Neolithic sites in Georgia and East China. It is extensively cultivated in India, China, Russia, Ukraine, Middle East, Turkey, and Rumania. Proso is considered one of the most drought-resistant millets. It is documented that Proso continued to be used as bread grain in Europe until medieval times. The kernels are small (2-3 mm) and can be cream, yellow, orange-red, or brown in color. Kernels are usually traditionally milled into flours for preparation of a wide array of traditional foods. Today, Proso millet is also of economic importance in developed countries becanse of its use for birdseed (National Research Council 1996). 

FIG U RE 7.12 Flowchart of the typical dry-milling process of sorghum or millets. Photograph depicts clockwise whole sorghum kernels, decorticated bran, and decorticated sorghum. 

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