Millets have considerable potential for use as an ingredient in foods and beverages. As they are gluten-free they are suitable for celiacs. The major categories of traditional foods where millets can be effectively used are fermented and unfermented flat breads, fermented and unfermented thin and thick porridges, steamed and boiled products, snack foods, alcoholic and nonalcoholic beverages.


Protein : 8% max
Moisture : 14% max
F/matter : 2% max
Broken : 2% max
Energy : 300 k/cal.
Aflatoxin : 20 ppb max.
Shrunken : 3% max