Cereals
Quality of Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus tritium the most widely grown is common wheat. Wheat is one of the world’s most commonly consumed cereal grains. Wheat is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savory snack foods, crackers, crisp-breads, sauces and confectionery
Quality of Sorghum
Sorghum is an ancient cereal grain belonging to the grass family Poaceous. It’s small, round, and usually white or yellow Though some varieties are red, brown, black, or purple. Sorghum is a very versatile grain. It is best eaten in its whole grain form to get the most nutrition. In some countries, sorghum is eaten as porridge or boiled directly into various dishes. The Ethiopian bread injera can be made from sorghum, as well as many gluten-free beers and even biofuels.
Quality of Millet
millet is the most widely grown type of millet. It has been grown in Africa and the Indian subcontinent since prehistoric times. The center of diversity, and suggested area of domestication, for the crop is in the Sahel zone of West Africa. They grow in various shades of white, yellow, gray, brown, and bluish-purple. It is rich in antioxidants and can prevent the occurrence of cancer, particularly breast cancer. It can help prevent asthma.
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