Dwiji Guru, a Bengaluru-based independent researcher, and consultant for sustainable food systems writes about the trade-off between retaining nutrition and ease of processing in the Millet industry
Here is an excerpt from the article : In order to derive maximum benefits from a grain, we need to process them in such a way that the nutrition is retained and conveyed to the consumer. We humans cannot digest the hard cellulosic husk and as part of the processing, we need to dehusk the grains. Just within this husk layer is the bran – a thin, fragile and often colourful layer rich in fibres, minerals and essential fatty acids. The innermost component of a cereal grain, making up most of its mass and volume, is the endosperm or rice kernel – a store house of carbohydrates.
Most of the nutritional richness of husked cereal grains, whether it is any of the husked millets or paddy, is in the fragile bran layer. There are challenges to retaining the bran – the shelf life of the rice decreases and it is more susceptible to pests. But if we are serious about providing better nutrition, we need to take on these problems and find process and technology solutions that do not require removing of the bran itself!
Read the full article in Deccan Herald
