Re: [Collab] Collab Digest, Vol 36, Issue 12
Thanks for the millet food perspective. I disagree with the whole millet cooking instructions. In my area, at 3,500 foot elevation, whole proso in a rice cooker needs no less than 2.5 cups of water per cup of millet. To minimize firmness, I use 3 to 3.5 cups depending on end-use. Since it is very difficult to control heat on an electric stove, one cup of whole (dehulled) proso needs 3.5 to 4 cups of boiling water immediately reduced to a simmer. Lower elevations will likely need less water. Higher elevations >5000 ft. (i.e. Denver) may need more water per cup of millet....Gary Wietgrefe On Wed, Jan 29, 2025 at 5:02 AM <collab-request@lists.millets2023.space> wrote:
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Today's Topics:
1. Millets in cooking & nutrition (2 articles) (Don Osborn)
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Message: 1 Date: Tue, 28 Jan 2025 10:25:40 -0500 From: Don Osborn <don@milletsalliance.org> To: collab@lists.millets2023.space Subject: [Collab] Millets in cooking & nutrition (2 articles) Message-ID: < CA+RHibWCW5Yw8jF47hwJ9C8dQMHSV0cLUern8Gu3xEMSc+H+ag@mail.gmail.com> Content-Type: text/plain; charset="utf-8"
Two very different articles on millets from last year:(2024), one of general appeal focusing on ways to cook and eat millets, and the other a research update on nutritional and therapeutic potential of millets.
*"Millets Are the Sustainable Super Grains We Should All Be Eating,"* by Kirsten Nunez, MarthaStewart.com (Updated 18 Dec. 2024) https://www.marthastewart.com/millets-health-benefits-cooking-info-7486377 .
* The article promotes millets with some ideas and instructions for cooking the whole grains, although not for use of flour (in baking, for example). It features expert comments by Dana Amaya, McKenzie Johnson Dokter, and Ann Ziata.
Jinu, Jacob, Veda Krishnan, Chris Antony, Masimukka Bhavyasri, C. Aruna, Kiran Mishra, Thirunavukkarasu Nepolean, Chellapilla Tara Satyavathi, and Kurella B. R. S. Visarada, *"The nutrition and therapeutic potential of millets: an updated narrative review,"* *Frontiers in Nutrition*, Vol. 11, 29 April 2024
https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.13...
* (Abstract) "Millets are ancient small grains grown in arid and semiarid regions of the world. They are staple food for many people in Asia and Africa. They are abundant sources of minerals and vitamins, giving them the name Nutricereals. Moreover, millets contain valuable phytochemicals that impart therapeutic properties for various disorders and diseases, thus giving them nutraceutical value. A wide array of biochemical compounds are present in the plant parts as well as the grains. In the oldest texts of medicine in India and China, millets are mentioned for use for their medicinal value. There has been expanding interest and emerging facts about millets and their therapeutic uses. Ample evidence shows that consumption of millets amounts to correction of life style and metabolic disorders. Therapeutic properties of millets can be viewed in two ways, supplementary nutrition through minerals and vitamins, and therapeutic value through the presence of phytochemicals and specialty compounds that include flavonoids, phenolics, anthocyanidins and others that have antioxidant potential. Millets are gluten free, have low glycemic index and the phytochemicals aid in correction of lifestyle disorders and prevention of ailments like carcinogenesis. Supplementary benefits include treatment of anemia and calcium deficiency especially for pregnant women and young children. With the improvements in analytical methods for detection of various compounds, it is possible to identify the compound-specific genotypes in millets that can cater to the pharmacy industry. End-use specific genotypes can be bred to meet the demand. Millets being climate resilient, can contribute to a healthier life and better world through economic usage of natural resources."
DO, EL, MI, US NAMA
Thanks, Gary, for this information on how cooking times for whole grain proso millet vary by altitude. A number of websites have lists of grain cooking times. Below are some that include "millet," meaning in this case proso millet, and one or more of what I've called "millets with their own names" - sorghum, teff, and fonio. The suggested proportions of water vary across the lists. In my quick tour, I saw some mention of how cooking times may vary, but no specific mention of altitude (a basic consideration). * Whole Grains Council https://wholegrainscouncil.org/recipes/cooking-whole-grains (download PDF from link) * Farmer's Almanac https://www.almanac.com/how-cook-grains-chart * Eating Well https://www.eatingwell.com/article/290547/whole-grain-cooking-guide/ * Delectable Planet https://www.delectableplanet.com/blog/grain-cooking-chart * The Gourmandise School https://thegourmandiseschool.com/cooking-grains/?srsltid=AfmBOopHBeOllQTn6ux... * Rouxbe https://rouxbe.com/tips-techniques/472-grains-estimated-ratios-cooking-times It might be useful to have a table of suggested cooking times for millets (more complete list) across altitudes. Actually, the ideal would be an extended discussion of ways to cook (with) millets, including toasting whole grains before cooking (sometimes suggested for proso millet), cracked grains or grits (esp. for sorghum, pearl millet, & finger millet), and flour for various types of baking. Big project. Don DO, EL, MI, US NAMA On Wed, Jan 29, 2025 at 1:26 PM Gary Wietgrefe via Collab < collab@lists.millets2023.space> wrote:
Thanks for the millet food perspective. I disagree with the whole millet cooking instructions. In my area, at 3,500 foot elevation, whole proso in a rice cooker needs no less than 2.5 cups of water per cup of millet. To minimize firmness, I use 3 to 3.5 cups depending on end-use. Since it is very difficult to control heat on an electric stove, one cup of whole (dehulled) proso needs 3.5 to 4 cups of boiling water immediately reduced to a simmer. Lower elevations will likely need less water. Higher elevations >5000 ft. (i.e. Denver) may need more water per cup of millet....Gary Wietgrefe
On Wed, Jan 29, 2025 at 5:02 AM <collab-request@lists.millets2023.space> wrote:
Send Collab mailing list submissions to collab@lists.millets2023.space
To subscribe or unsubscribe via the World Wide Web, visit https://lists.millets2023.space/mailman/listinfo/collab or, via email, send a message with subject or body 'help' to collab-request@lists.millets2023.space
You can reach the person managing the list at collab-owner@lists.millets2023.space
When replying, please edit your Subject line so it is more specific than "Re: Contents of Collab digest..."
Today's Topics:
1. Millets in cooking & nutrition (2 articles) (Don Osborn)
----------------------------------------------------------------------
Message: 1 Date: Tue, 28 Jan 2025 10:25:40 -0500 From: Don Osborn <don@milletsalliance.org> To: collab@lists.millets2023.space Subject: [Collab] Millets in cooking & nutrition (2 articles) Message-ID: < CA+RHibWCW5Yw8jF47hwJ9C8dQMHSV0cLUern8Gu3xEMSc+H+ag@mail.gmail.com> Content-Type: text/plain; charset="utf-8"
Two very different articles on millets from last year:(2024), one of general appeal focusing on ways to cook and eat millets, and the other a research update on nutritional and therapeutic potential of millets.
*"Millets Are the Sustainable Super Grains We Should All Be Eating,"* by Kirsten Nunez, MarthaStewart.com (Updated 18 Dec. 2024) https://www.marthastewart.com/millets-health-benefits-cooking-info-7486377 .
* The article promotes millets with some ideas and instructions for cooking the whole grains, although not for use of flour (in baking, for example). It features expert comments by Dana Amaya, McKenzie Johnson Dokter, and Ann Ziata.
Jinu, Jacob, Veda Krishnan, Chris Antony, Masimukka Bhavyasri, C. Aruna, Kiran Mishra, Thirunavukkarasu Nepolean, Chellapilla Tara Satyavathi, and Kurella B. R. S. Visarada, *"The nutrition and therapeutic potential of millets: an updated narrative review,"* *Frontiers in Nutrition*, Vol. 11, 29 April 2024
https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.13...
* (Abstract) "Millets are ancient small grains grown in arid and semiarid regions of the world. They are staple food for many people in Asia and Africa. They are abundant sources of minerals and vitamins, giving them the name Nutricereals. Moreover, millets contain valuable phytochemicals that impart therapeutic properties for various disorders and diseases, thus giving them nutraceutical value. A wide array of biochemical compounds are present in the plant parts as well as the grains. In the oldest texts of medicine in India and China, millets are mentioned for use for their medicinal value. There has been expanding interest and emerging facts about millets and their therapeutic uses. Ample evidence shows that consumption of millets amounts to correction of life style and metabolic disorders. Therapeutic properties of millets can be viewed in two ways, supplementary nutrition through minerals and vitamins, and therapeutic value through the presence of phytochemicals and specialty compounds that include flavonoids, phenolics, anthocyanidins and others that have antioxidant potential. Millets are gluten free, have low glycemic index and the phytochemicals aid in correction of lifestyle disorders and prevention of ailments like carcinogenesis. Supplementary benefits include treatment of anemia and calcium deficiency especially for pregnant women and young children. With the improvements in analytical methods for detection of various compounds, it is possible to identify the compound-specific genotypes in millets that can cater to the pharmacy industry. End-use specific genotypes can be bred to meet the demand. Millets being climate resilient, can contribute to a healthier life and better world through economic usage of natural resources."
DO, EL, MI, US NAMA
participants (2)
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Don Osborn -
Gary Wietgrefe