Millet on the other hand is a grain belonging to the Poaceae family, commonly known as the grass family. It is gluten-free, high protein, fibre, and antioxidants. The most popular type is called pearl millet and it’s abundantly available in the savannah regions of sub-Saharan Africa including Kwara, Niger, Kogi States of Nigeria.
As Africans we cannot sit still and wait for a miraculous turnaround of price of flour especially because we also have other great alternatives like manioc flour (cassava), soy beans and millet amongst a vast array of grains.
After several test bakings till an approved recipe was agreed upon, Chef Juls of Bourffe Bakeries Ltd, brand owner of Cakeflair shared findings with the community had several consultations with stakeholders in the industry to introduce millet as a viable, sustainable option for our national staple. Hence, coming together with one voice to initiate “THE DOMESTIC GRAIN INITIATIVE: Millet Bread” movement to not just introduce the grain to our local consumers, we want to encourage them to re-engineer their palates around our own readily available grains.
The idea of embracing our “low hanging fruits” option through hybrizisation of millet in bread production will not only keep the price of bread low, but will advantageously nourish our communities and encourage more backward integration interventions.