Bajra flour
Bajra flour, also known as pearl millet flour, is a nutritious and versatile flour made from grinding the small, round grains of bajra (pearl millet). It has a slightly sweet, nutty flavor and a greyish color. Bajra flour is a healthy and delicious alternative to wheat flour. Its gluten-free nature and rich nutrient profile make it a valuable addition to your diet.
Bajra Sowing
The bajra seed is planted in the soil. The seed absorbs water and begins to germinate. The seedling emerges from the soil.
Heading and Flowering Stage
The heading and flowering stage of bajra is a critical period in the crop's life cycle, marking the transition from vegetative growth to seed development. This stage typically occurs around 50-60 days after planting, depending on the variety and growing conditions.
The main stem and tillers elongate, forming the panicles (flowering heads). Panicles emerge from the flag leaf sheath, initially enclosed in a protective sheath. The panicle initially appears green, gradually turning yellow as it matures.
Starts within a few days of heading and lasts for about 10-15 days. Tiny, bisexual flowers bloom on the panicle, each with stamens and pistils. Flowers open in a specific order, starting from the bottom of the panicle and progressing upwards.
Grain Filling
The grain-filling stage of bajra is a critical period in its life cycle, determining the final size, weight, and quality of the grains. Begins approximately 20-25 days after flowering on the main panicle and extends for about 30-35 days. The exact timing can vary depending on the variety, weather conditions, and the timing of flowering on individual tillers.
Maturity Stage of Bajra
The maturity stage of bajra, also known as physiological maturity, is the final stage before harvest and occurs after the grain-filling stage. It's crucial for determining the optimal harvesting time to ensure maximum yield and quality of your bajra crop.
Harvesting Stage
The harvesting stage of bajra is crucial, impacting both the yield and quality of your grains. This occurs 30-35 days after 50% flowering on the main panicle, marked by hard grains, a black layer at the base, and no further development.
Hand harvesting: Suitable for small areas, using sickles or knives to cut individual panicles.
Mechanical harvesting: Combines or threshers are used for larger fields, cutting and threshing the entire plant or just the panicles. Choose a method that minimizes grain loss and damage.
Final Product
After harvesting, the moisture content of the grains may still be too high for safe storage (ideally 12-14%). This usually requires further drying in the sun on clean surfaces or using mechanical dryers. Remove any debris, foreign material, or damaged grains before storage to prevent spoilage and maintain quality. Choose cool, dry, and well-ventilated structures like airtight containers, bags, or silos to prevent moisture buildup, insect infestations, and mold growth. Grind the dried grains into flour for making roti, porridge, or other food products.
