MILLET FLOUR
What is millet flour?
This is made from finely milled small grains of the sorghum plant, which grows in hot climates. There are three main varieties. There is the bland, sweetish, white millet flour, which is pale yellow in colour.
Black millet flour, sometimes made from sun-dried millet, is dark grey, with a distinctive, nutty flavour and a slightly bitter aftertaste. Fine-textured, red millet flour is brown, streaked with red, and has a bland, nutty flavour.
** source : BBC Food
BUTTERMILK
What is buttermilk?
The name buttermilk is somewhat misleading, as it doesn’t contain butter. Traditional buttermilk is the liquid leftover after whole milk has been churned into butter. This type of buttermilk is rarely found in Western countries today but remains common in parts of Nepal, Pakistan, and India. Buttermilk today consists mostly of water, the milk sugar lactose, and the milk protein casein.
It has been pasteurized and homogenized, and lactic-acid-producing bacteria cultures have been added, which may include Lactococcus lactis or Lactobacillus bulgaricus.
Lactic acid increases the acidity of the buttermilk and prevents unwanted bacterial growth, which extends its shelf life. It also gives buttermilk its slightly sour taste, which is a result of the bacteria fermenting lactose, the primary sugar in milk. Buttermilk is thicker than milk. When the bacteria in the beverage produce lactic acid, the pH level is reduced, and casein, the primary protein in milk, solidifies.
** source : Wikipedia