Millet: their properties

Common millet is the fruit of the plant graminea cereals group known by the name of common millet, which has bright subovoides grains, slightly flattened from side and according to variety has a white, yellow, red or black whose largest dimension is about 2 to 3 mm. Its cultivation dates back to prehistoric times, which served as food for our ancestors. Africa has been the main area of cultivation of maize.
His whole grains as harvested, are covered with a crust of character straw (cellulose and lignin), and contains within it a grain that represents 61% of the total, its chaff by 39%.

Composition of millet

It has a 11% protein, somewhat more than wheat, rice and maize.
About 60% of carbohydrates.
Some 14% fat.
In the grain of millet are found vitamin B1, B2 and B9 and has proven to be very rich in magnesium, iron and phosphorus. Millet leads to wheat in terms of mineral content and magnesium
With no gluten practically can not make bread with millet.

Millet and fats
It contains a lipase-like enzyme (diastase very active) that exerts its action on fat, so it is essential to use the masses quickly prepared with flour, then hydration of these would be favorable to this alteration, favoring a deplorable diastatic action .
Therefore, in the preparations of rice (bread, cookies, etc..) Must formally prescribe the use of sodium bicarbonate as a substance of elevation (baking soda), as only fully compensated yeast chemical saponification prevent catastrophic. Has been used in pastry and bakery, but without satisfactory results. Abroad has been used millet flour in breadmaking (spice bread millet-based) to a proportion of 30%, with acceptable results, it must be borne in mind that the bread is consumed quickly, it that does not happen with cakes and cookies.

Indications of millet

- Notable its action on the skin, nails, tooth enamel
- Help on cardiac function by magnesium it contains.
- For those who have a thorough intellectual work, or are in development period.
- In pregnancy iron for their contributions.
- Helping in the anemias.
- Regenerates and strengthens the nervous system.
- It's a great cereal for coeliacs by its very low gluten content.

Ways to use millet

The millet can be eaten directly, once cooked, as if it were rice (ie about 20 minutes over low heat) Drain water and serve as is or mixed with vegetables or saut.

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