Very cool. I wonder if you can also train a model to detect if the sourghum stalks are ready to harvest. Do you think it would be possible to put the grains in a hammer mill and churn out a fine flour?
Great video. We have been using these methods in India for centuries. It's so simple yet many people never realise about this. You can actually use this method for many other millets. Millets are also way more healthy, because they contain complex carbohydrates and high amounts of soluble and insoluble fibre. They're good for reducing plaque in arteries because of soluble fibres, and also great for your gut microbiome because of insoluble fibres. They've been the staple food for many centuries in India, until the last century when Rice and Wheat took over. Also, one advice... You should not directly pressure cook any millet. You should let them soak in water for about 6-8 hours before you use them for cooking. This has to do with the anti-nutrients present in millets (phytic acid, etc.) which inhibit nutrient absorption in your body. To reduce the level of anti nutrients, you need to create a pseudo-germination environment. When you soak these seeds in water for 6-8 hours, they release most of the phytic acid in them, and are then good to cook and eat.
Very cool. I wonder if you can also train a model to detect if the sourghum stalks are ready to harvest.
Do you think it would be possible to put the grains in a hammer mill and churn out a
fine flour?
Great video. We have been using these methods in India for centuries. It's so simple yet many people never realise about this. You can actually use this method for many other millets.
Millets are also way more healthy, because they contain complex carbohydrates and high amounts of soluble and insoluble fibre. They're good for reducing plaque in arteries because of soluble fibres, and also great for your gut microbiome because of insoluble fibres. They've been the staple food for many centuries in India, until the last century when Rice and Wheat took over.
Also, one advice... You should not directly pressure cook any millet. You should let them soak in water for about 6-8 hours before you use them for cooking. This has to do with the anti-nutrients present in millets (phytic acid, etc.) which inhibit nutrient absorption in your body. To reduce the level of anti nutrients, you need to create a pseudo-germination environment. When you soak these seeds in water for 6-8 hours, they release most of the phytic acid in them, and are then good to cook and eat.
That's really good to know (About soaking), I'll do that from now on!