Here are citations, links, & abstracts to two research articles on browntop millet, one from 2024 on the effect of milling on flour functionality, and the other, just published, analyzing the qualities of fermented browntop millet batter. Sunagar RR, Sreerama YN. "Impact of milling on the nutrients and anti-nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality." Journal of the Science of Food and Agriculture 2024 Jul;104(9):5504-5512. doi: 10.1002/jsfa.13382. Epub 2024 Feb 28. PMID: 38349053. https://pubmed.ncbi.nlm.nih.gov/38349053/ ABSTRACT (& keywords): "Background: Browntop millet has gained popularity in recent years owing to its nutritional superiority and health benefits. However, the usage of browntop millet flours as ingredients in composite flours and functional foods is constrained due to a lack of information regarding the grain composition and its flour functionality. Therefore, the distribution of nutrients, anti-nutrients in browntop millet milled fractions and their flour functionality was evaluated in comparison to whole grain flour. "Results: Bran fraction comprised the highest protein (13.7%) and fat contents (27%) among other fractions. Pearling of dehulled grains considerably reduced phytic acid, saponins and flatulence-causing oligosaccharides in pearled grain flours. Besides, this led to the enrichment of soluble fibre, minerals, phenolics and trypsin inhibitors in bran fraction. Milling also impacted flour functionality. Despite its lower water holding ability, dehulled grain flour exhibited significantly higher oil absorption capacity than whole grain flour due to the removal of fibre-rich hull fraction. Although emulsion (45.2%) and foaming capacities (12.5%) were superior in bran flour, foam stability was greater in pearled grain flours. "Conclusion: These findings suggest the potential utilisation of browntop millet milled flours as ingredients in the development of distinct food formulations and as partial substitutes to wheat flour in confectionary and bakery products." © 2024 Society of Chemical Industry. Keywords: anti‐nutrients; browntop millet; flour functionality; milled fractions; milling; nutrients. ====== Martinahingis Kennedy, Kris Santhiya Yeasuraj, Kavithasri M, Jerimon Johnson, and Angayarkanni Jayaraman, "Valorization of Underutilized Browntop Millet Through Nutritional Security," Applied Food Research, 2026, 102644, ISSN 2772-5022, https://doi.org/10.1016/j.afres.2026.102644. ( https://www.sciencedirect.com/science/article/pii/S2772502226009807 ) ABSTRACT (& keywords): "Millets are increasingly recognized as functional foods due to their nutrient-rich profile and health-promoting properties. Our present study revealed the nutritional composition, phytochemical constituents, and safety profile of fermented browntop millet batter prepared through natural fermentation for 8-12 h. Proximate analysis showed low lipid content in the sample with appreciable levels of carbohydrates and proteins contributing to improved oxidative stability. Vitamin analysis indicated the predominance of B-complex vitamins, attributed to the inherent low-fat content of millets and microbial synthesis during fermentation. Mineral profiling demonstrated the presence of essential macro- and microelements, while amino acid analysis confirmed the improvement in protein quality after fermentation. Phytochemical screening showed positive results for alkaloids, flavonoids, phenols, and steroids, suggesting enhanced antioxidant potential, whereas saponins were absent. Fermentation was observed to improve nutrient bioavailability through enzymatic breakdown of complex compounds. Heavy metal analysis confirmed that the fermented batter was within permissible safety limits, ensuring suitability for consumption. Overall, the findings highlight that fermentation significantly enhanced the nutritional, functional, and safety attributes of browntop millet batter, supporting its potential application as a value-added functional food product." Keywords: Browntop millet; Fermentation; Nutritional analysis; Minerals; Heavy metals; Antioxidant Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance