LAGOS, NIGERIA — Corn, wheat, rice and sorghum consumption in Nigeria is expected to increase in 2025-26, driven by ...

Let’s be honest – bread, roti, or flatbread is a must in many of our meals. But if you’re gluten-sensitive or just want a change, you don’t have to skip that warm, tasty treat. Gluten-free rotis are ...

For thousands of years, mankind has been milling flour — the process of turning grain into a very common ingredient. Some of ...

Selecting the right protein(s) for a baked good requires bakers to fully understand the functionality they need.

Indore, in collaboration with the Indian Institute of Millets Research (IIMR), Hyderabad is planning a joint research to ...

Adding sorghum to your crop rotation is an economic and sustainable addition to your farm. The following is sponsored content provided by S&W Seed Co.. As growers assess crop options for 2025, sorghum ...

“Sorghum isn’t just food—it’s an opportunity,” Blum emphasizes. “It can be ground into flour, popped like popcorn, used in biodegradable packaging, and even as an alternative to carbon ...

According to Australian and New Zealand food standards, wholemeal bread is made from flour containing all parts of the original grain (endosperm, germ and bran) in their original proportions.

Graniferous sorghum (type 1G100 Dow Agrosciences) and pearl millet (type ADR 300) grains were supplied by the Agroceres, harvested from a farm located in Ipameri, Goiás, Brazil. The flour preparation ...

Not all flour is the same. Some are high in protein, fiber and more. (Getty Images) ...