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Millet is frost-sensitive and is sown after the frost period, once soil temperature has stabilised at 14 °C or higher. It is sown at a shallow depth. Millet grows rapidly and can be grazed 5–7 weeks after sowing, when it is 20–30 cm high. The highest feed value is from the young green leaf and shoots.
Finger millet is a short-day plant with a growing optimum 12 hours of daylight for most varieties. Its main growing area ranges from 20°N to 20°S, meaning mainly the semiarid to arid tropics. Nevertheless, finger millet is found to be grown at 30°N in the Himalaya region (India and Nepal).
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Millet flour is 9% water, 75% carbohydrates, 11% protein, and 4% fat (table). In a reference amount of 100 grams (3.5 oz), millet flour supplies 382 calories, and is a rich source (20% or more of the Daily Value, DV) of several B vitamins and dietary minerals (table).
Guinea millet belongs to the family Poaceae which contains species of small-millets that are renowned for their nutritional value and resilience to climate. Guinea millet demonstrates physiological traits common in the Poaceae family in its ability to survive in harsh climates, such as heat and drought, as well as being relatively unaffected by ...
Paspalum scrobiculatum, commonly called kodo millet or koda millet, [1][2][3] is an annual grain that is grown primarily in Nepal (not to be confused with ragi (finger millet, Eleusine coracana)) [4][5] and also in India, Philippines, Indonesia, Vietnam, Thailand, and in West Africa from where it originated. It is grown as a minor crop in most ...
Harvesting a cereal with a combine harvester accompanied by a tractor and trailer. Cereal grains: (top) pearl millet, rice, barley. (middle) sorghum, maize, oats. (bottom) millet, wheat, rye, triticale. A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods.
Staple foods are derived from either plant or animal products that are digestible by humans and can be supplied in substantial quantities. Common plant-based staples include cereals (e.g. rice, wheat, maize, millet, barley, oats, rye, spelt, emmer, triticale and sorghum), starchy tubers (e.g. potato, sweet potato, yam and taro) or root vegetables (e.g. cassava, turnip, carrot, rutabagas), and ...