Is puffed Millet and Wheat just as good for you as freshly cooked?!
The creator of the first grain puffing machine said this about it:
""The objects of my invention are to provide a dry method of swelling starch materials of all kinds to render them porous, thereby enhancing their nutritive value and rendering them more readily and completely digested," Anderson wrote in his patent application."
It looks like it makes it more digestible than eating the grain raw, and makes it extremely easy to work with. I think, therefore, that it's just as nutritionally sound as freshly cooked millet or wheat.
Answers: I believe so, as long as it has retained most of its bran (outer layer) throughout the puffing process - the process typically causes the grain to puff out pretty forcefully, and the bran has some valuable nutrients and fiber.
The creator of the first grain puffing machine said this about it:
""The objects of my invention are to provide a dry method of swelling starch materials of all kinds to render them porous, thereby enhancing their nutritive value and rendering them more readily and completely digested," Anderson wrote in his patent application."
It looks like it makes it more digestible than eating the grain raw, and makes it extremely easy to work with. I think, therefore, that it's just as nutritionally sound as freshly cooked millet or wheat.