1.Multygrain
Multigrain in simple terms refers to any food item which contains two or more varieties of food grains instead of any one grain. The grains mixed to form multigrain oats, cornmeal, barlery, wheat, flax, millet, etc. However, it’s not mandatory that multigrain should include all the grains. A multigrain food can also contain two types of grains.
2.Wheat flour | Atta
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called “soft” or “weak” if gluten content is low, and are called “hard” or “strong” if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
3.Finger millet powder | Ragi
Ragi Flour is a primarily a powder food, made out of Ragi grain. It is finger millet powder. It has high protein and mineral content. It is an ideal source of protein for vegetarians.
4.Barley | Jau Atta
Jau atta barley is a simple grain which many simply tend to overlook, no matter how much nutritious it actually is. It is low in calories, high in fiber, and packed with essential vitamins and minerals. Products made using barley atta for breakfast purpose helps give the day a healthy start, keeping you energized the whole day. It reduces risk of cancer and many heart related ailments. The simple grain is a good source to promote optimal health. To keep your kidney, bones, and teeth in good shape, it is important for you to include jou atta in your diet. You could now buy jou atta and many other types of flours (like whole wheat flour, refined flour, multi grain flour, diabetes friendly flour, rice flour, bajra flour, gram flour etc.
5.Allotetraploid plant | Quinoa
Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth, and originated in the Andean region of northwestern South America. It was first used to feed livestock 5,200–7,000 years ago, and for human consumption 3,000–4,000 years ago in the Lake Titicaca basin of Peru and Bolivia.
6.Pearl millet | Bajra
Pearl 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. Recent archaeobotanical research has confirmed the presence of domesticated pearl millet on the Sahel zone of northern Mali between 2500 and 2000 BC.
7.Makai | Maize
The natural bran, germ and oils in the grain are kept intact thereby retaining the fibre, protein and vitamins. • Its fine and light texture can be used in corn bread, very famous Makki do Roti, multi-grain recipes, deep-fry batters and in any recipe that uses corn flour meal. • Its major use is in making Mexican Tortilla, Tacos and Nachos.
8.Gram flour | Besan
Gram flour or besan is a pulse flour made from a variety of ground chickpea called Bengal gram or kaala chana. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan and Caribbean cuisines
9.Maida | Maidan
Maida is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour. Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads.
10.Corn flour
Cornmeal is a meal or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater, it is called masa harina, which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
11.Arrowroot
Arrowroot is a starch obtained from the rhizomes of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava, which is often labelled as arrowroot. Polynesian arrowroot or pia, and Japanese arrowroot, also called kudzu, are used in similar ways.
