Read full article by Pavithra Krishna Kumar@ FirstPost Photo Credit: Wikimedia Commons Gluten is a bunch of proteins commonly found in wheat, rye and barley where it acts as a “glue”, giving foods the stretch, the structure and the bite. “Celiac Disease”, have we...
Read full article by Nandita Vijay@ FnBNews Photo Credit: ICRISAT The Indian Institute of Millets Research (ICAR-IIMR), a premier research institute for sorghum and other millets is now popularising its super food millet consumption by patients at hospitals. This is...
Read full article by Manav Mander@ The Tribune Photo Credit: The Tribune Manav Mander WITH 2023 being the UN-designated International Year of Millets, there is a need to promote and strengthen the value chain for millets and millet-based products, including the...
Read full article by Bhavani Swaminathan@ Newsband Photo Credit: ICRISAT Millet is a low maintenance and drought-resistant grain. People often use it to feed livestock, but consumer interest is growing. This grain provides various health benefits and has multiple...
Read full article by Delhi Bureau@ Krishak Jagat Photo Credit: ICRISAT 27 July 2022, Africa: Crops like sorghum, pearl millet and groundnut traditionally grown and consumed in Africa have huge potential to lessen the impact of the wheat and edible oil shortage in...
