Bajra also known as cumbu, pearl millet is the predominant crop in India. It has the same quantity of protein as wheat. The protein contains a high proportion of prolamine followed by the globulin and albumins. Pearling of bajra to about 8% polish leaves most of the germs intact and the nutritive value is not seriously affected. Pearling improves appearance and taste of the products. The grain is sometimes eaten after it is parched, the product being similar to popcorn. The grain is also suitable for the preparation of malt. It is consumed after dehusking and cooked in the same way as rice. More commonly it is ground into flour and made into chappathi. It is also made into thin porridge.