Abstract:
This appendix to the study on enhancing small millets production, evaluates the effect of varying proportions when all-purpose flour is replaced by foxtail millet flour for the development of breads. No significant differences were found between control recipes, and up to 50 per cent foxtail millet incorporated breads. McGill researchers also hugely advanced the efficiency of grain mills for the processing of millets, reducing women farmers postharvest drudgery. Millet has the advantage of being a naturally resistant staple crop; with tools to facilitate production, farmers can help ensure their own livelihoods and food security in India.
