For decades, Bukedi Sub-region was Uganda’s food basket thanks to its vast stretches of fields that glimmered with golden ...

Each type of Kunu get im own flavour, depending on which type of grain you use do am - you fit get milky light-brown colour ...

Africa's vast landscapes and vibrant cultures have given rise to some of the world's most exciting plant-based cuisines. From ...

Purdue University food science professor Bruce Hamaker has found that each protein body in a single sorghum seed is surrounded by a tough inner protein wall. It takes stomach enzymes longer to break ...

The Council for Scientific and Industrial Research-Savanna Agricultural Research Institute (CSIR-SARI) in collaboration with ...

But low yields have forced the Svosves, who are subsistence farmers, to focus more on growing sorghum and millet - both of which were staples before Portuguese traders in the 1500s brought maize ...

Meanwhile, Reddy observed from a corner with a satisfied smile as the initially unenthused employees chatted about millets and ate their sorghum snack. The workshop was part of Decode Millet ...

While it may look like a seed, millet’s nutritional profile is similar to that of sorghum and other cereals. Millets have gained popularity in the West because they are gluten-free and boasts ...

Millet flour is available in health food shops or Asian grocers. Millet flour contains very little gluten, so is often combined with wheat flour, cornflour or tapioca starch before use. In Europe ...

The Oti Regional Directorate of Agriculture (MoFA) has disclosed that about half of the crops planted in the region have ...

Multi grain roti: It is high in protein and low in purines, making it a good option for those looking to manage uric acid. Oats Roti: Oats are high in fiber and help in reducing inflammation, which is ...