Hello Name Collab list! I am looking for a GFSI-accredited facility to clean quinoa. Similar equipment to Millet. Seems like there’s plenty of facilities that are farm-grade cleaning but no one doing ingredient grade cleaning that I can get a hold of. I am interested in investing in a plant if there’s none available. Would need to be in the West Coast so we can service growers from Colorado all the way to Oregon/WA Sergio - - Sergio Nuñez de Arco CEO, Telúrico LLC Nevada City, CA +1650-303-1780
On Aug 24, 2026, at 10:30 AM, Don Osborn via Collab <collab@lists.millets2023.space> wrote:
Four recent research review articles (2025-2026) on millets. Titles then citations & abstracts, below: 1. Revisiting minor millets as an underutilised super food for enduring global food security 2. Millets: A comprehensive review of nutritional, antinutritional, health, and processing aspects 3. Deciphering the Significance of Millets as a Superfood in Promoting Gut Health: A Review 4. Strategic Review on Parboiling of Millets: A Promising Solution to Enhance Millet Processing
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1. Moumita Das, Arpita Das, Harsh B. Jadhav, Dheeraj Kumar, Aayeena Altaf, Pankaj B. Pathare, and Robert Mugabi, "Revisiting minor millets as an underutilised super food for enduring global food security," Food Chemistry: X, Volume 34, 2026, 103613, ISSN 2590-1575, https://doi.org/10.1016/j.fochx.2026.103613. (https://www.sciencedirect.com/science/article/pii/S2590157526001343)
Abstract: The growing global dependence on major cereals such as rice and wheat has intensified concerns over food and nutrition security, particularly among marginalized populations facing supply and climate challenges. This underscores the urgent need to diversify cropping systems by promoting resilient alternatives. Minor millets including finger, foxtail, proso, barnyard, kodo, and little millets represent a group of underutilised cereals with exceptional adaptability to harsh environmental conditions and low-input agriculture. This review synthesizes recent findings on the agronomic, nutritional, and socio-economic potential of minor millets as sustainable staple crops in food-insecure and climate-vulnerable regions. Despite being a synthesis of existing studies, this review offers a novel integrative perspective by re-evaluating previous research through the lens of climate resilience, nutritional security, and livelihood improvement. It emphasizes underexplored aspects such as the comparative adaptability of different millet species and their role in localized food systems providing actionable insights for research, and development. Keywords: Minor millets; Underutilised crops; Food security; Nutrition security
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2. Tariq Khan, Azaz Ahmad Azad, and Rayees Ul Islam, "Millets: A comprehensive review of nutritional, antinutritional, health, and processing aspects," Journal of Food Composition and Analysis, Volume 141, 2025, 107364, ISSN 0889-1575, https://doi.org/10.1016/j.jfca.2025.107364. (https://www.sciencedirect.com/science/article/pii/S0889157525001784)
Abstract: Millets, known for their rich nutritional profile and ability to withstand challenging growing conditions, are receiving more attention due to their health benefits, especially in blood glucose regulation and metabolic health. They are functional foods with the potential to promote sustainable agriculture and enhance health because of their high fibre content, vitamins, and minerals. This review examines the nutritional and bioactive properties of millets, emphasising substances with anti-inflammatory, anti-diabetic, and antioxidant benefits. However, millets also contain anti-nutritional factors that may hinder nutrient absorption. These effects are mitigated, and nutritional bioavailability is increased by processing methods including fermentation, soaking, and sprouting. Studies on millet consumption conducted both in vivo and in vitro have demonstrated promising results for gut microbiota modulation, lipid metabolism, and glycemic control, confirming the potential of millet in treating diabetes and other illnesses. Processing and ingredient combinations affect the glycemic index (GI) of millet-based foods, providing opportunities for developing healthier food solutions. However, the development of millet products is hampered by issues with texture, shelf life, and consumer acceptance. Overcoming these limitations through research and technical innovation is crucial for promoting millets as a modern dietary staple, boosting public health, and advancing sustainable food system. Keywords: Nutritional profile; Metabolic health; Nutrient absorption; Bioavailability; Blood glucose regulation
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3. Uma Maheswari Thiyagamoorthy, Sujitha Palanisamy, Jeyakumar Saranya Packialakshmi, Geethanjali Sadayandi, Karpagapandi Lakshmanan, Kumutha Karunakaran, and Subramani Thirukkumar (2026). "Deciphering the Significance of Millets as a Superfood in Promoting Gut Health: A Review." Food Reviews International, 42(5), 3099–3122. https://doi.org/10.1080/87559129.2025.2584335
Abstract: Millets, a nutrient-rich food, have been consumed since ancient times due to their health benefits and is grown in rain-fed areas, mainly in Africa and India. Millets are rich in nutrients, dietary fibre, bioactive compounds, and minerals, and are referred to as gluten-free cereals. In recent years, research has focused on gut microbiota and food, and its direct interrelation with various human diseases. The consumption of millet-based foods in a regular diet has proven health benefits, especially in addressing gut-related diseases, connected with prevent and reduce the effects of lifestyle disorders. Secondary metabolites and dietary fibre in millets play a vital role in determining the type and load of the gut microbiota. Consuming millet has been linked to higher relative abundances of beneficial microbes, especially Faecalibacterium, Eubacterium, Roseburia, Akkermansia, Lactobacilli, and Bifidobacteria. Non-digestible carbohydrates, and polyphenols in millets are fermented into short-chain fatty acids (SCFAs), resulting in the proliferation of beneficial gut microbiota and the establishment of a balanced gut ecosystem. This review focuses on the importance of millets, their nutritional composition with special reference to bioactive compounds, various millet-based foods, their effect on gut microbiota, limitations in millet food processing, and its future scope. Keywords: Millets, millet foods, nutritional and bioactive compounds, gut microbiota, gut health
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4. Singh, Amandeep, Tejinder Kaur, Kawaljit S. Sandhu, and Charanjit S. Riar. 2026. “Strategic Review on Parboiling of Millets: A Promising Solution to Enhance Millet Processing, Storage Stability and Food Sustainability.” *Journal of Food Process Engineering* 49, no. 5: e70575. https://doi.org/10.1111/jfpe.70575.
Abstract: A major disadvantage associated with millet processing is the inability to separate the closely attached seed coat and soft endosperm, causing less decortication. Certain pre-treatments, such as parboiling (soaking and subsequent hydrothermal treatment), can increase grain hardness and imbibe soluble nutrients into the grain endosperm. Parboiling at atmospheric pressure or at elevated pressure has been applied to various millets and published. Lacking a comprehensive review of various pretreatments given before milling and storage, and the impact of these techniques on physical, milling, functional, and storage characteristics of various millets to enhance their stability and application identifies major gaps in the research and application. The present review has been designed to elaborate on those characteristics that are the outcome of recent research on millet processing and utilization. The findings covered reveal that soaking followed by parboiling by soak-boil and soak-steam methods not only improve physical, milling (de-husking, decortication) yield characteristics, bio-accessibility, antioxidant property, storage stability and physicochemical characteristics of either whole, de-husked, decorticated grain or flour but also can effectively prolong storage stability and flour functional characteristics such as lipid stability (% FFA, PO-value), improving flour water holding and absorption, solubility, and sedimentation indices. The review also covers the impact of hydrothermal processing on grain macromolecules' digestibility and bioavailability. Parboiling and effective decortication can enhance the millet grains/flour diversification opportunities and stabilize grain and oxidative storage stability. Overall integration of parboiling into millet processing offers a promising solution to enhance the economic viability of millet, milled millet, and millet-based products.
Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance
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