Dr Nazneen A. Salam

Cereals and cereal products are staple foods in most human diets in both developed and developing countries, providing a major proportion of dietary energy and nutrients. They are composed of approximately 75 percent carbohydrates and starches and about 6-15 percent proteins, contributing to global terms more than 50 percent energy supply. Success of rice and wheat is chiefly as they can be consumed in polished, refined forms without the inconvenience of chewing. There are another class of forgotten grass varieties grains called millets or trna dhanya varga in ayurveda .A few decades ago a research was conducted by African agency…