When shopping for millets, you should still look for a label that certifies it gluten-free to ensure it hasn’t been contaminated with any gluten-containing ingredients. Summary

Sharavathy MK, Urooj A, Puttaraj S. Nutritionally important starch fractions in cereal based Indian food preparations. Food Chem. 2001; 75:241–247. [ Google Scholar] Gluten is a protein that occurs naturally in grains like wheat, barley, and rye. People with celiac disease or non-celiac gluten sensitivity must avoid it because it triggers harmful digestive symptoms, such as diarrhea and nutrient malabsorption ( 29). Lee SH, Chung IM, Cha YS, Park Y. Millet consumption decreased serum concentration of triglyceride and C-reactive protein but not oxidative status in hyperlipidemic rats. Nutr Res. 2010; 30:290–296. [ PubMed] [ Google Scholar]American Journal of Clinical Nutrition: “Dietary fiber intake and risk of colorectal cancer and incident and recurrent adenoma in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial.” Wilson, J. P.; Hess, D. E.; Hanna, W. W. (October 2000). "Resistance to Striga hermonthica in Wild Accessions of the Primary Gene Pool of Pennisetum glaucum". Phytopathology. 90 (10): 1169–1172. doi: 10.1094/PHYTO.2000.90.10.1169. ISSN 0031-949X. PMID 18944482. Kurup PG, Krishnamurthy S. Glycemic response and lipemic index of rice, ragi and tapioca as compared to wheat diet in human. Indian J Exp Biol. 1993; 31:291–293. [ PubMed] [ Google Scholar] The starch fractions based on digestibility are nutritionally recognized as important because of their impact on physiological functions. The starch fractions of 3 hilly and 7 base varieties of finger millets were extensively studied. Rapidly digestible starch (RDS) in hilly varieties ranged from 8.4–11.2% with an average of 10.0±1.4% while in base varieties it ranged from 8.6–9.9% with an average of 9.2±0.6%. Slowly digestible starch (SDS) varied from 32–35% and 26–30% in hilly and base varieties respectively, while total starch (TS) varied from 44–53% and 39–41% in hilly and base varieties respectively. Resistant starch was 0.9% in hilly varieties and ranged from 0.8–1% in base varieties. Relatively, hilly varieties had higher RDS, SDS, TS while RS was less as compared to base varieties. In puffed ragi flour, the results indicated that RDS increased by 5–18.9% and total available starch decreased drastically which indicated its hydrolysis during puffing. Relatively, the increase in RDS and decrease in SDS was higher in hilly varieties than the base ones, while TS was slightly lower in hilly varieties. RS, decreased in the range of 19–26% in hilly varieties and 14–31% in the base ones (Roopa and Premavalli 2008). Proso millet grains are about 3 millimeters long with lines running their lengths. They can be white, yellow, or brown.

If you choose to sprout your millet, be mindful that sprouts have a short shelf life and are more prone to foodborne illness. To ensure safety( 33): Insulin resistance is a marker for type 2 diabetes. It occurs when your body stops responding to the hormone insulin, which helps regulate blood sugar ( 23). Pearl, finger, proso, and sorghum varieties are available in the U.S., and they're all full of vitamins and minerals. Millet GrainsMillets are rich in phenolic compounds, especially ferulic acid and catechins. These molecules act as antioxidants to protect your body from harmful oxidative stress ( 10, 13, 14, 15, 16). Crop does not mature uniformly and hence the harvest is to be taken up in two stages. When the earhead on the main shoot and 50% of the earheads on the crop turn brown, the crop is ready for the first harvest. At the first harvest, all earheads that have turned brown should be cut. After this drying, threshing and cleaning the grains by winnowing. The second harvest is around seven days after the first. All earheads, including the green ones, should be cut. The grains should then be cured to obtain maturity by heaping the harvested earheads in shade for one day without drying, so that the humidity and temperature increase and the grains get cured. After this drying, threshing and cleaning as after the first harvesting. [2] Storage [ edit ] Shankara P (1991) Investigations on pre-harvest and post harvest aspects of finger millet. Ph. D. thesis, University of Mysore, India Transplanting the seedlings: Raising the seedlings in nursery beds and transplant to the main field. Leveling and watering of beds is required during transplanting. Seedlings with 4 weeks age should be transplanted in the field. For early Rabi and Kharif season, seedlings should be transplanted at 25cm x 10cm and for late Kharif season at 30cm x 10cm. Planting should be done 3cm depth in the soil Patel JC, Dhirawani MK, Dharne RD. Ragi in the management of diabetes mellitus. Indian J Med Sci. 1968; 22:28–29. [ PubMed] [ Google Scholar]