Search results
Results from the WOW.Com Content Network
At the Indus Valley civilisation sites of Harappa and Farmana, the millet assemblage was dominated by little millet. [8] Over 10,000 grains of little millet were recovered at Harappa. [8] At Harappa, little millet cultivation peaked at around 2600 BC, accounting for around 5% of the total cereal assemblage. [8]
Echinochloa frumentacea (Indian barnyard millet, sawa millet, or billion dollar grass) [2] is a species of Echinochloa. Both Echinochloa frumentacea and E. esculenta are called Japanese millet . This millet is widely grown as a cereal in India , Pakistan , and Nepal .
The most notable of these are Japanese millet (E. esculenta) in East Asia, Indian barnyard millet (E. frumentacea) in South Asia, and burgu millet (E. stagnina) in West Africa. Collectively, the members of this genus are called barnyard grasses (though this may also refer to E. crus-galli specifically), and are also known as barnyard millets or ...
Echinochloa esculenta or Echinochloa utilis is a type of millet originating from East Asia, and is part of the Poaceae family, making it a grass. [2] E. esculenta is colloquially known as Japanese millet, but possesses many other names, such as: Japanese barnyard millet, marsh millet, Siberian millet, and white millet. [3]
Millet is the main ingredient in bánh đa kê, a Vietnamese sweet snack. It contains a layer of smashed millet and mungbean topped with sliced dried coconut meat wrapped in a crunchy rice cake. [57] In parts of Africa millet is mixed with milk to make a drink, Brukina. [58]
Browntop millet can represent up to 10–25% of the diet of terrestrial and water birds. [15] Also 50% of ingested seed found in mourning dove's crops was browntop millet. [16] Urochloa ramosa is also used to suppress root-knot nematode populations in tomato and pepper crops in south-eastern states of America. [17]
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin) that were commonly eaten since Roman times.Before the introduction of corn (maize) from America in the 16th century, [8] it was made from starchy ingredients such as farro, chestnut flour, millet, spelt, and chickpeas.