Millets, the small, unassuming grains are slowly regaining their popularity around the world. These ancient grains go as far back as 10, 000 years, especially in the Asian and African continents.

Millet isn't a bad haircut. It's an ancient grain that you might never have heard of, but will soon be obsessed with. It's naturally gluten-free, it has a texture more akin to couscous than rice or ...

Heritage grains are trendy. Walk through a health food store and see packages of grains grown long before modern seed technology created hybrid varieties, grains eaten widely outside of the developed ...

PHILADELPHIA — Fermented pearl millet flour was shown to replace up to 20% of whole wheat flour in sandwich-style whole grain bread without affecting consumer acceptance, according to a study ...

Millet, though tiny, is a powerhouse. Slightly sweet and a bit nutty, it’s loaded with nutrients. Millet is high in protein, fiber and antioxidants as well as vitamin B, calcium, iron, potassium and ...

When scientists Amrita Hazra and Patricia Bubner arrived in Berkeley, California a few years back to do post-doctoral science at the University of California, they bonded over what they saw as an ...

With droughts in the United States increasingly impacting wheat production, many producers are looking for more durable alternatives. Researchers from Drexel University, the University of Pennsylvania ...

Walk through a health food store and you'll find amaranth, sorghum, quinoa — heritage grains that have been staples around the world for generations. Americans are just discovering them. There's ...

KANSAS CITY — Milling companies are investing in two specific whole grains, believing they have distinctive health and flavor benefits to move sales of finished products. Barley and its high soluble ...

Amrita Hazra, a postdoctoral researcher in the Department of Plant and Microbial Biology, is on a mission — to introduce people to the benefits of eating millet, which primarily is used in the United ...