Proso millets
1980
Lorenz, K.
"Millet" is a catch-all term for several small seeded annual grasses that are a staple food in Asia and Africa because of their short growing season, and tolerance of varied growing conditions and methods. Some varieties, including the proso millets, often have a higher calorie and protein content than that of the more common cereal grains. Millets are usually ground and dehulled by hand in developing countries. Modern milling techniques produce higher flour yield and better protein, fat, and ash content. Proso millets are deficient in lysine and trace nutrients, but are relatively high in fat. Flours consisting of 100% millet is used for flat breads, because of the lack of gluten; a 15% blend of prose millet and wheat flours produces an acceptable raised bread. Substitution of up to 20% prose millet flour was acceptable in such foods as noodles and cookies.
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