Millet Flour

Millet flour comes from the grinding of millet, a cereal with roots in Asia and Africa. The flour is produced using a traditional milling process, preserving the quality properties of the cereal and offering a superior quality product compared to flours derived from high-speed industrial milling, where the grains are heated to temperatures up to 80 degrees Celsius.

COMPOSITION

• Proteins
• Fibers
• Vitamins B and E
• Minerals (calcium, zinc, iron, magnesium, phosphorus, manganese, potassium)
• Nutritional amino acids and tryptophan

EFFECTS

With about 12% protein content, millet flour is satisfying and nutritious. It helps reduce the absorption of carbohydrates and fats, protects blood vessels from atherosclerosis and possible hemorrhages. It is whole grain and rich in digestive enzymes. It is gluten-free, low allergenic, and easy to digest. Millet flour is alkaline and can be used to combat acidosis. It has a positive effect on the kidneys, prevents the formation of gallstones, protects the gastrointestinal system, stimulates the nervous system, and contributes to the health of bones, teeth, and hair.

USAGE

It can be used for making puddings and cakes.