Cereal Chem 57:16 - 20.  |  VIEW ARTICLE
Proso Millets. Milling Characteristics, Proximate Compositions, Nutritive Value of Flours.

K. Lorenz, W. Dilsaver, and L. Bates. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

The milling characteristics, proximate compositions, and nutritive value of proso millets (Panicum miliaceum) are discussed. The millets were successfully dehulled with a barley pearler before the grains were ground into flour. The millets could also be milled in a Quadrumat Jr. mill without being dehulled. Conditioning of the millets before milling was unnecessary. Milling yields decreased with increasing levels of grain moisture. Comilling of wheat and nondehulled proso millets in a Quadrumat Jr. mill was feasible. Compared with wheat flour, the millet flours were high in ash and crude fat and as high or higher in nitrogen, depending on the flour extraction. Proso millet flours were very low in lysine (0.79-1.14 g/100 g of protein). Comparison of in vitro proteolysis of wheat and millet flours indicated that the protein in wheat flour was more readily hydrolyzed than was the protein in millet flours. Nitrogen solubilities were considerably lower in millet flours than in wheat flour.