September 2025 - Collab - lists.millets2023.space

Browntop millet as a cover and forage crop outside the US southeast
by Don Osborn 30 Sep '25

30 Sep '25

We usually think of browntop millet (Brachiaria/Urochloa ramosa) in North America as primarily a crop of the US southeast, where it serves as a cover crop and apparently quite often as a crop to attract game birds for hunting. However, it evidently has wider, if perhaps still limited, use as a cover crop and for animal forage. Here are a few videos Browntop is one of "8 Amazing Cover Crops for Vegetable Production" introduced by Moriah Bilenky, at Iowa State University's Horticulture Research Station in 2020 (I see she's now on the faculty at Purdue). This has a nice view of browntop in the field, where it seems to be doing very well, and of course allows comparison with some other cover crops. https://youtu.be/KY2MhKspNBc (starting at 2:12; BTW, note also teff at 4:49; the video begins with sorghum-sudan grass) "Brown Top Millet" is a short (1:51) discussion by Keith Berns & Dale Strickler of Green Cover (Nebraska) about characteristics of this crop, including how it maintains forage quality after maturity better than other millets. https://youtu.be/W6iPJBKc6Bc Noble Research Institute (Oklahoma) looks at browntop in experimental plots in two locations in two years in its "Cover Crop Series: Browntop Millet": 2017 (1:05) https://youtu.be/DxBGHOH6aNo & 2018 ("Location 2"; 0:55) https://youtu.be/Yd-RvkoyZbk . These give quick evaluations. A less favorable evaluation is given in "2025 Summer Cover Crop Brown Top Millet" (1:17) by RioGro, LLC (New Mexico). This may not have been the ideal environment for browntop? https://youtu.be/WJCesrX50X8 In sum, browntop millet is quick maturing, has good root structure, competes well with weeds, and when cut for feeding animals, keeps its forage value longer than some other crops. It seems to do well at least as far north as Iowa, and being a short season crop might conceivably be successfully grown further north. On the other hand, its poor performance in the plot in New Mexico raises questions (it should be fine at higher altitudes, but maybe the rainfall level was marginal for this crop?). We have yet to see experiments on it in this part of the world, as a grain crop for food. Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Browntop millet's alkaline nature (in food)
by Don Osborn 30 Sep '25

30 Sep '25

Came across this Instragram item on browntop millet, and pass it on without being able to give much context. However it seems to introduce a factor in the chemistry of this grain worth noting: From "The Millet with Alkalizing Effects," by MJ, food technologist https://www.instagram.com/reel/DComdJDSEKG/?hl=en "Browntop millet stands out among millets for its remarkable alkaline nature. This unique property stems from its nutrient composition. "What Are Alkaline-Forming Foods? Alkaline-forming foods help maintain the body’s optimal pH balance by reducing acidity and promoting a slightly alkaline state (pH 7.35–7.45). This balance is crucial for metabolic functions, bone health, and reducing inflammation. Browntop millet among millets is one such food that supports this balance naturally. "Why Is Browntop Millet Alkaline-Forming? Rich in Alkaline Minerals: Browntop millet contains minerals such as magnesium, calcium, and potassium, which are metabolized into alkaline compounds. These minerals neutralize acidic by-products in the body, helping maintain pH balance. Magnesium, in particular, plays a critical role in reducing acidity and supporting enzyme functions that aid in detoxification. "Low Acid-Forming Potential: Unlike many processed grains and acidic foods, browntop millet has a low acid-forming potential. This means that its digestion and metabolism result in minimal acidic residue, making it easier on the stomach and the body’s buffering systems. "Antioxidant Content: Browntop millet is rich in polyphenols and flavonoids, which combat oxidative stress and reduce inflammation caused by an acidic diet. These antioxidants further support the body’s detoxification and pH-regulating processes. "High Fiber Content: Its abundant fiber not only aids in detoxification but also creates an alkaline environment in the gut by promoting the growth of beneficial bacteria. A healthy gut microbiome plays a crucial role in maintaining overall pH balance. "While all millets offer health benefits, browntop millet is particularly noteworthy for its potent alkalizing effect. "Incorporating browntop millet into your meals—whether as porridge, dosa, or pilaf—can be a simple yet effective way to harness its alkalizing power. This humble grain truly exemplifies how traditional foods can provide modern health solutions." Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Fwd: First millet planting report FSA/USDA August 2025
by Don Osborn 28 Sep '25

28 Sep '25

Earlier this month, Gary produced this interesting spreadsheet and set of bar graphs on the top 10 states in terms of the area planted for: millets in general, proso millet, "common millet," pearl millet, foxtail millet, Japanese millet, and teff. I produced an "article" on LinkedIn using the lists and graphics, which you can read at https://www.linkedin.com/pulse/millets-planted-us-state-aug-2025-rodkc/ His original email follows. I apologize for not sharing it here earlier - I had thought of reworking it into a different format, but ultimately its the data and not the presentation that are the priority. This kind of sharing of data is important for our understanding of the current status and trends of millets in the US and North America. DO, EL, MI, US NAMA ---------- Forwarded message --------- From: Gary Wietgrefe <g ... m> Date: Thu, Sep 11, 2025 at 1:18 PM Subject: First millet planting report FSA/USDA August 2025 Attached is a spreadsheet I developed from USDA's Farm Service Agency August report of acres planted by crop. As mentioned earlier "Common" and "Dove Proso" titles will be modified in next year's report. Graphs highlight the diversity of states by type of millet....Gary [image: image.png] [image: image.png] [image: image.png] [image: image.png] [image: image.png] [image: image.png] [image: image.png] -- Author, Gary W. Wietgrefe, https://www.RelatingtoAncients.com/ *Destination North Pole--5,000 km by bicycle* is an exciting, endearing, humorous, dangerous and sometimes quirky travel adventure. Hardcover, paperback and e-books are available on Amazon or other on-line retailers. My other books tie education, school system, parenting, technology, and business with 21st century culture and learning.

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Is Guinea millet a lost crop?
by Don Osborn 27 Sep '25

27 Sep '25

Guinea millet - one of the *Brachiaria* / *Urochloa* species spotlighted this month as "millet-of-the-month" - is or was a cultivated crop only in the northern part of the Futa Jalon region of Guinea. Locally there it is considered a variety of fonio (*Digitaria exilis*), or *foññe* in the Pular language of the region. Recent research on fonio land races in Futa Jalon did not find any evidence of current cultivation of this species. Apparently farmers in the region distinguished two varieties of what we call Guinea millet: *foññe-kullii* (lit. "fonio of the animals" - some West African languages use such references to designate plants that resemble the main useful plants that are cultivated or managed), and what I'm guessing by the form of the name in the article is *foññe-gaaɓarɗi* (lit. "fonio of the edges," probably meaning banks of streams). Reference made to the "Dictionnaire Pular" at https://www.webonary.org/pular/ (thanks also to Dr. Fousseynou Bah, for help on a question re *kulli*). This excerpt from the research article (cited afterwards) explains: "The varieties *kulli* and *gabardi* were also described as previously popular in the northern villages; however, participants associated these names with photos shown of the crop Guinea Millet (*Brachiaria deflexa* [Schumach] C.E. Hubbard). This is a separate crop known in the region, as noted by Portères (1976). It is described as having very large, black spikelets, is more difficult to process and dehusk, and less enjoyable in food preparations. It could not be found or collected as part of this study. Guinea millet has only ever been recorded as a domesticated crop in the Fouta Djallon region (NRC, 1996), and more fieldwork would be needed to establish whether it [is] still cultivated anywhere in the region or if it is now a truly lost crop. All villages who recognised and previously cultivated Guinea millet said that it was abandoned because of the very different, almost bitter taste." Burton, G., Gori, B., Camara, S., Ceci, P., Conde, N., Couch, C., Magassouba, S., Vorontsova, M. S., Ulian, T., & Ryan, P. (2025). "Landrace diversity and heritage of the indigenous millet crop fonio (*Digitaria exilis*): Socio-cultural and climatic drivers of change in the Fouta Djallon region of Guinea." *Plants, People, Planet*, 7(3), 704–718. https://doi.org/10.1002/ppp3.10490 This article is of course of greater interest for its data and discussion on 22 varieties of fonio proper (*D. exilis*) in the region, but I'll leave discussion of that to another time, or to others whenever they wish to do so. For ease of reference, here are the two citations from the excerpt: Portères, R. (1976). "African cereals: Eleusine, Fonio, Black Fonio, Teff, Brachiaria, paspalum, Pennisetum, and African Rice." In J. Harlan, J. M. J. Wet, & A. B. L. Stamler (Eds.), *Origins of African plant domestication* (pp. 409–463). Mouton. https://doi.org/10.1515/9783110806373.409 National Research Council. (1996). Lost crops of Africa: Volume I: Grains. The National Academies Press. https://doi.org/10.17226/2305 Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Browntop millet: Review of crop, & use in nutrient-rich muffins
by Don Osborn 24 Sep '25

24 Sep '25

Browntop millet, along with Guinea millet, are spotlighted as "millet-of-the-month" in September. These are both in the *Urochloa *or* Brachiaria *genus. Here are two items on browntop - one older but concise and still useful review of it as a crop, and the other a very recent article evaluating muffins in which its flour is the primary ingredient: Bhat, Sujata, et al. (2018). "Browntop Millet- A Review." *Agricultural Research & Technology: Open Access Journal*. 14. 10.19080/ARTOAJ.2018.14.555937. https://www.researchgate.net/publication/331655537_Browntop_Millet-_A_Review ABSTRACT: "Browntop millet is a warm season annual grass that is a heavy seed producer. This millet seed is grown in a variety of soils and climates. Browntop millet is used as a wild life food plot crop, livestock summer grazing crop, for erosion control, hay production and as a food grain crop. Under ideal conditions seed will germinate within five days and forage or seed will be ready to harvest within two months time. Browntop millet is an effective nurse crop, much like oats, in stabilizing erosive hill slopes and providing cover for slower growing target species to become established. With the ability to easily reseed and that seed to remain viable in the soil profile for years, makes browntop millet an excellent regenerating food plot for wild life." Bano, S., Awasthi, M., Tripathi, A.D. *et al.* "Formulation and shelf life evaluation of nutrient rich *Urochloa ramosa* muffins enriched with *Madhuca longifolia* extract." *Scientific Reports* *15*, 30616 (2025). https://doi.org/10.1038/s41598-025-12486-6 ABSTRACT: "This study investigates the development and shelf life of nutrient-enriched muffins suspended with Mahua flower extract (MFE) and brown top millet (BTM) flour. BTM is a nutrient-dense grain, while mahua flowers are rich in bioactive compounds. Muffins were prepared with varying BTM (5–7%; w/w), MFE (4–6%; v/w) levels and baking temperature (170–180 °C) and their physicochemical properties, total phenolic content (TPC), antioxidant activity (AA), and sensory qualities were analyzed. Process optimization was done by CCRD (Central Composite Rotatable Design) using design expert software tools. Results showed significant (p < 0.05) increases in proximate composition and bioactive compounds in MFE-enriched muffins. Muffins with 6% BTM flour and 5% MFE, baked at 175 °C showed maximum scores for sensorial properties and overall acceptability. Similarly, TPC and TFC were significantly (p < 0.05) higher in optimized muffins compared to the control. The muffins maintained their quality over 28 days storage, demonstrating the potential of mahua and BTM in enhancing nutritional value and extending shelf life in baked goods. UPLC (Ultra Performance Liquid Chromatography) Analysis of optimized muffin showed p-benzoic acid, caffeic acid, mericitin and catechin as potential phenolics having antioxidant, antimicrobial, anti-inflammatory and anticarcinogenic properties. SEM EDX (Scanning Electron Microscopy with Energy-Dispersive X-ray Spectroscopy) showed optimized muffin having better hygroscopicity and high amount of potassium, sulphur and phosphorus. Future work should aim to bridge the gap between laboratory-scale formulation and industrial application, including detailed assessments of consumer perception, product positioning, and market readiness." Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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Two items on sorghum for healthy eating
by Don Osborn 20 Sep '25

20 Sep '25

Here are two items on sorghum as food, one extolling it for healthy eating, and another discussing research on lipids particular to sorghum that are seen as having health benefits. *"5 Ways Sorghum Is Good for You,"* by Julia Zumpano, Cleveland Clinic Health Essentials, 21 March 2025 https://health.clevelandclinic.org/sorghum-benefits A simple list of benefits, some with sub-bullet points. That is prefaced with short lists of types of sorghum (altho listing sorghum syrup here without clarifying that this comes from the stalks, not the grains), and typical nutrition profile. Benefits proposed and reasons for the claims: 1. Lowers disease risk 2. Supports a healthy weight 3. Builds muscle 4. Boosts energy 5. Supports healthy bones and immune system It concludes with a brief discussion of who should not eat sorghum. You will recognize this article as another in the genre of writing about foods in terms of lists of pros and sometimes cons. Nevertheless, this seems to be a worthwhile intro level article from a reputable source. *"Sorghum’s bioactive compounds could improve modern diets,"* Hokkaido University press release, Oct 29, 2024 https://www.global.hokudai.ac.jp/news/8547 Lead-in: "Sorghum possesses unique lipid profiles and bioactive compounds that support health and meet the demand for health-promoting food products. This is a press-release summary of the following research article: Lipsa Rani Nath, et al. "Nontargeted Lipidomics of Sorghum Grain Reveals Novel Fatty Acid Esters of Hydroxy Fatty Acids and Cultivar Differences in Lipid Profiles." Journal of Agricultural and Food Chemistry. September 4, 2024. DOI: 10.1021/acs.jafc.4c05919 https://pubs.acs.org/doi/10.1021/acs.jafc.4c05919 Abstract of that research article: "Sorghum, a globally grown gluten-free cereal, is used mainly as an animal feed in developed countries regardless of its potential for human consumption. In this study, we utilized nontargeted lipidomics to thoroughly analyze, compare, and characterize whole-grain lipids in six sorghum cultivars (cv) grown in a single field trial in Australia: Buster, Bazley, Cracker, Liberty, MR43, and Tiger. In total, 194 lipid molecular species representing five major lipid classes were identified. Multivariate analysis unveiled distinct lipid profiles among the cultivars. The most distinct lipid profile belonged to cv. MR43. The lower ω-6 to ω-3 ratio and optimal P/S ratio in cv. Bazley reflect this as a valuable source of balanced essential fatty acids in the diet. The novel bioactive lipids known as FAHFAs (fatty acid esters of hydroxy fatty acids) were identified and characterized in sorghum grains. These findings further emphasize the potential of whole-grain sorghum as a basis for new health-promoting food products." Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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GSA Millets Conclave follow-up
by Don Osborn 18 Sep '25

18 Sep '25

We have no direct reports from GSA's Millets Conclave event on 5-6 Sept. 2025 in the Chicago area. Here, however, are a couple of items that give an insight into the event. Asian Media USA has a Google photos gallery via https://asianmediausa.com/09-06-2025-gsa-global-millets-conclave One output of the event is apparently a "GSA Millets Promotion & Research Council," per an image at https://www.instagram.com/p/DOLxsw2k7y-/ We will share further information as we receive it. DO, EL, MI, US NAMA

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2 short videos on artisanal harvest & processing of foxtail millet
by Don Osborn 18 Sep '25

18 Sep '25

Came across one short video on small-scale growing and home processing (threshing & milling) of foxtail millet, and adjacent to that, a much shorter one on traditional harvesting of the same grain. "Foxtail Millet: Beautiful, Healthy & EASY to THRESH & Make into FLOUR! REPLACE 1/2 your Wheat Flour!" Willows Green Permaculture, 26 Feb. 2025 (14:12) https://youtu.be/hjrwO6xUAD4 Shows manual harvest, bundling (mainly at the end), hand threshing, and milling four in a blender. It does not appear that there is any dehulling? (Stefan Dixon and Magali Laville are based in Stirling, Ontario) "Processing Millet, The Traditional Way," Wildheart500, 10 Dec. 2024 (0:56) https://youtube.com/shorts/cO_06kk4RCE Quick review of traditional foxtail millet harvesting, threshing, winnowing, and cleaning. Again, no mention of dehulling (unless the threshing process accomplishes that?). Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance

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List check. Please disregard
by MailmanLists 16 Sep '25

16 Sep '25

List check. Please disregard this test message. 21:03

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Fwd: Millets gaining at retailers
by Don Osborn 14 Sep '25

14 Sep '25

Gary recently shared this observation and image, which are passed on here with his permission. DO, EL, MI, US NAMA ---------- Forwarded message --------- From: Gary Wietgrefe <g...m> Date: Wed, Sep 3, 2025 at 5:02 PM Subject: Millets gaining at retailers To: < ...> Last week I needed some milk and cereal at our large grocery and noticed they just started carrying Red Mill whole grain proso millet. A year ago I went into our local small grocery store that focuses on healthy selections and asked for foods containing millet. I was taken to one snack food (an Early July bag of chips). Today, I entered the same store, the same shelves, the same square feet, and without asking for millet selections, easily found whole-grain proso, proso flour, 8-grain hot cereal, Ezekiel cold cereal, puffed millet cereal, and teff. The big cereal and snack national brands have yet to take notice, but millets are taking an ever-increasing space on American grocery shelves....Gary -- Author, Gary W. Wietgrefe, https://www.RelatingtoAncients.com/

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