Pearl Millet Flour (Bajra 2kg ((70.54 OZ))

Product Information

Millet". Consultative Group on International Agricultural Research. Archived from the original on 2007-07-11. However, apart from cooking millet in a whole seed form, millet can also be ground into a fine flour that works great as a gluten-free flour substitute. The most popular dish made from Pearl Millet is Bajra roti. It is a staple dish in states like Gujarat and Rajasthan and is available round-the-year. However, it takes a little skill to make this roti as it is gluten-free. You need to have deft fingers while tapping it round and thin but trust us, the taste and nutrition you derive are worth it. Bajra is a hard to touch millet and needs a lot of soaking before cooking. It is a general belief that it is very tough to cook but with these simple tips, you can cut down on cooking time without compromising on the nutrients. Furthermore, soaking reduces ‘phytic-acid’, an anti-nutrient on the outer surface of the grain for better absorption of the nutrients into the body. Steps To Cook Bajra: In my opinion, adding Bajra to your diet can be a smart and tasty choice! It might be great for people with high cholesterol. It contains a special compound called phytic acid that may help regulate cholesterol metabolism and keep it balanced in the body. Dr. Rajeev Singh, BAMS

Storing:Place the homemade millet flour in an airtight container and store at room temperature for up to 3 months. Add flour to a mixing bowl. Add water a little bit at a time and start kneading the dough. Add water as needed to make a soft yet pliable dough ball. Makes sure to knead it for 4 to 5 minutes for perfect Bhakri. You should also know that pearl millet (bajra) isn’t the only kind of millet flour around. I also like to make Ragi Roti (from finger millet flour). Millets are healthy grains, so you should try to include them in your diet.M. Sharma, A.K. Singh, D.N. Yadav, S. Arora, R.K. Vishwakarma, LWT Food Sci. Technol. 73, 52–59 (2016)

Indian Council of Agricultural Research started pearl millet breeding in India in the 1940s, and X1 and X2 were the two chance hybrids released in India for commercial utilization in the fifties ( Yadav and Rai, 2013). Pearl millet improvement programs were implemented in several phases. During phase I, breeders mainly focused on the flowering habit, mode of pollination, germplasm evaluation and enhancement, genetics and cytogenetics of agronomically important traits, cytoplasmic male sterility (CMS) etc. Thus, initially, efforts were put forward towards the identification and use of dwarfing genes for enhancing the yield using locally adapted materials and various Open Pollinated Varieties (OPVs) were developed. As a result of this, pearl millet hybrid research has gained importance in India and the productivity was 4.5 kg/ha/year during this phase ( Yadav et al., 2019). By the 1960s, hybrid development became the major objective of breeding for enhancing pearl millet production and productivity. Hybrid “HB-1” (Hybrid Bajra-1) was the first pearl millet hybrid released in 1965 ( Athwal, 1965) followed by a series of hybrids between 1965 and 1988 and during phase II, an annual increase of 6.6 kg/ha was achieved in productivity.Bajra has a calorie density of 1.2. Thus, foods like bajra with a low calorie density may aid weight loss ( 11, 12, 13). May be a good choice for people with diabetes Goyal P, Berwal MK, Praduman, Chugh LK (2017) Peroxidase activity, its isozymes and deterioration of pearl millet [Pennisetum glaucum (L) R. BR.]flour during storage. Journal of Agriculture and Ecology 3:41–51 Bajra roti (also known as bajra bhakri) is a gluten-free flatbread made with pearl millet flour. Bajra is the Hindi word for pearl millet. These gluten-free flatbreads are an excellent nutritious option for anyone with a gluten sensitivity, and for everyone else, too! Manning K, Pelling R, Higham T, etal. (2011). "4500-year-old domesticated pearl millet ( Pennisetum glaucum) from the Tilemsi Valley, Mali: new insights into an alternative cereal domestication pathway". Journal of Archaeological Science. 38 (2): 312–322. doi: 10.1016/j.jas.2010.09.007. ISSN 0305-4403. On average, most types of millet have a GI value of 43–68. Foods with a GI value of 55 or below are typically considered to be low ( 2).