SlideShare a Scribd company logo

Status, Scope and challenges in Millet processing

Download as PPTX, PDF
M
MuzaffarHasan1

Millets have a long history of cultivation dating back 4000 years in India and Africa. India is currently the world's largest producer and consumer of millets. Millets provide important nutrients and have various health benefits. They are gluten-free and thus beneficial for conditions like celiac disease. Millets also have anti-inflammatory, anti-diabetic, and heart-healthy properties due to their fiber, protein, and antioxidant content including polyphenols. Specifically, components in millets can slow carbohydrate absorption and reduce blood glucose levels, making them a low glycemic index food option.

Education
1 of 142
Downloaded 259 times
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
Most read
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
Most read
101
102
103
104
105
106
Most read
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
Millets Processing: Status, Scope and Challenges Debabandya Mohapatra (Agril. Process & Str. Engg.) Muzaffar Hasan (Plant Biochemistry) Agro-ProduceProcessingDivision
Topics to be covered ….
History of millets – Domesticated in India and Africa, – domestication dates back to 4000 BC West Africa – Fossilized Kodo millet Found in Harappan civilization – Foxtail millet (Setaria italica L.) probably originated in southern Asia and is the oldest of the cultivated millets. – In China, records of culture for foxtail and proso millet extend back to 2000 to 1000 BC
Millets: Nutri- cereals  Small seeded cereal grass (poaceae family)  Grown in semi- arid tropics of Asia and Africa  Food and feed use  97% of the global millet production and seed demand comes from the developing countries.  Pearl millet is the most cultivated millet, grown predominantly in India and parts of Africa  The US, the largest exporter, exports to mainly Canada, Indonesia, Malaysia, and Mexico History of millets
Top 10 millet producing countries in the world , 2016 (FAO, 2018) Country Production, tonnes 1 India 1,02,80,000 2 Niger 38,86,079 3 China, mainland 19,95,934 4 Mali 18,06,559 5 Nigeria 14,68,668 6 Sudan 14,49,000 7 Burkina Faso 10,56,931 8 Ethiopia 10,17,059 9 Chad 7,25,677 10 Russian Federation 6,29,632 Production and Consumption status
India 36% Niger 14% China, mainland 7% Mali 6% Nigeria 5% Sudan 5% Burkina Faso 4% Ethiopia 4% Chad 3% Russian Federation 2% others 14% Source: FAO, 2018 Millet production share, 2016 Production and Consumption status
[source: United States Department of Agriculture, 2017] India’s grain production in last few decades, 1000MT Area harvested, Million ha 2011 2012 2013 2014 2015 2016 10.68 10.752 9.179 9.68674 9.116 8.84 2011 2012 2013 2014 2015 2016 12.66 10.75 10.91 11.42 11.63 10.28 Production, MT 2011 2012 2013 2014 2015 2016 1185.4 999.8 1188.6 1178.9 1275.8 1162.9 Yield, kg/ha FAO, 2018
[source: United States Department of Agriculture, 2017] India’s grain production in last few decades, 1000MT Production and Consumption status
Source: FAO, 2018 2011 2012 2013 2014 2015 2016 106.8 107.52 91.79 96.8674 91.16 88.4 Millet Production Scenario: India (Area harvested, ha) Production and Consumption status
Millet Production in India from 2011-2016, MT 2011 2012 2013 2014 2015 2016 126.6 107.5 109.1 114.2 116.3 102.8 Source: FAO, 2018 Production and Consumption status
Millet Productivity of India from 2011-2016 , kg/ha 2011 2012 2013 2014 2015 2016 1185.4 999.8 1188.6 1178.9 1275.8 1162.9 Source: FAO, 2018 Production and Consumption status
Source: USDA, 2018 Production and Consumption status
Ref:FCI
Types of Millets Grown in India Scientific name English Hindi Odia Telugu Kannada Tamil Bengali Marathi Gujarat i Echinochloa frumantacea Barnyard Sanwa Khira Udhalu Oodhalu kuthiraival ly Shyama - - Panicum miliaceum Proso, broomcornc ommon, broomtail, hog, Kashfi, red Chena Bachari bagmu Vanga Baragu Pani varagu Chena van Cheno Paspalum scrobiculatum Kodo kodon Kodua Arikelu Haarka Varagu Kodo Kodra Kodra Panicum sumatrense Little Kutki Suan Samal u Same Samai Sama Sava Gajro Sorghum bicolor Sorghum Great Jowari Juara Jonna Jola Cholam Jowar Jawari Jowari Pennisetum glaucum Pearl Bajra Bajara Sajja Sajji Kanbu Bajra Bajri Bajri Eleusine coracana Finger Ragi Mandia Ragi Ragi Keppai Marwa Nagi Nagil Setaria italica Foxtail Kakum Kanghu Korra Navane Tenai Kaon Kang Kang
Top 10 millet producing states of India 1. Rajasthan 2. Maharashtra 3. Gujarat 4. Uttar Pradesh 5. Haryana 6. Karnataka 7. Madhya Pradesh 8. Tamil Nadu 9. Andhra Pradesh 10.Jammu & Kashmir Production and Consumption status [source: Adekunle et al., 2018 ]
“Nutritional Quality &HealthBenefitsofMillets” Why Millets?
Nutrient composition of millets and other cereals (per 100 g edible portion; 12% moisture) Nutritional Quality of millets
Essential Amino acid profile of Millets compared to fine cereals (mg/g of N). Generally, millets show significant amounts of amino acids (methionine and cysteine) and also have high fat content than maize, rice, and sorghum
Micronutrient Profile of Millets compared to fine cereals (mg/100g).
Fatty acid composition of millets compared to fine cereals.
Health Benefits of Millets Disease Functional Factor Mechanism of action PEM Optimum carbohydrate and high quality protein Sustainable crop option in arid and semi-arid regions Micronutrie nt deficiencies High content of Iron, iodine, zinc, calcium, magnesium and other micronutrients compared to other cereals • Inclusion of millets in diet • Bio-fortification of staple cereals Obesity Dietary fibre  Controls release of carbohydrates  Soluble fibre leads to highly viscous intestinal contents that possess gelling properties and could delay the intestinal absorption of carbohydrates  Low glycemic index Diabetes  Dietary fibre  Protein concentrates rich in antioxidants  Slow glucose release and low glycaemic load  Seed coat phenolics act as inhibitors which decrease postprandial hyperglycaemia by blocking the action of complex carbohydrate hydrolyzing enzymes (amylase, alphaglucosidase); increase in adinopectin concentration may improve insulin sensitivity
Disease Functional Factor Mechanism of action Cardiovasc ular diseases • Protein concentrate of foxtail millet • Administration of proso/ foxtail millet • Phenolic extracts from seven millet varieties (kodo, finger proso, foxtail, little and pearl millet • Elevated levels of adinopectin which protects cardiovascular tissues by: (1) Inhibition of pro-inflammatory and hypertrophic response (2) Stimulation of endothelial cell responses • Reducing plasma triglycerides, LDL through improved cholesterol metabolism • Lower C reactive protein: a marker of inflammation and a stronger predictor of cardiovascular events in clinical applications • Kodo millet exhibited higher inhibition to lipid peroxidation, analogous to butylated hydroxyanisole at 200 ppm Coeliac Disease Protein of all millets • Absence of gluten in millet protein prevents coeliac disease and related complications
Disease Functional Factor Mechanism of action Cancer • Phenolic extracts from seven millet varieties (kodo, finger proso, foxtail, little and pearl millet • 35 kDa protein FMBP extracted from foxtail millet bran extract • Inhibition of lipid peroxidation in liposomes, singlet oxygen quenching and inhibition of DNA scission • Millet extracts inhibited H-29 cell proliferation in the range of 28–100% after 4 days of administration • FMBP, homologous to peroxidase suppress colon cancer cell growth through: (1) Induction of G1 phase arrest (2) Loss of mitochondrial trans-membrane potential resulting in caspase-dependent apoptosis in colon cancer cells Inflammatio n and wound healing • Antioxidants: 50 g of finger millet per 100 g feed in diabetic and non-diabetic rats • Administration of proso/ foxtail millet • Enhances dermal wound healing process in diabetes with oxidative stress-mediated modulation of inflammation • Lower C reactive protein Ageing • Antioxidant • Methanolic extract of finger millet • Inhibit glycation and cross-linking of collagen • Scavange free radicals in protection against ageing
Disease Functional Factor Mechanism of action Anti- microbial activity • Protein extracts, polyphenols • Seed coat phenolic extract • Anti-fungal and antibacterial activity: active against Bacillus cereus, Aspergillus niger • Loss of fungal functionality by: (1) Oxidation of microbial membranes and cell components by the free radicals (2) Inactivation of enzymes due to irreversible complex formation with nucleophilic amino acids (3) Complex formation of phenolic compounds with biopolymers such as proteins, polysaccharides and metal ions making them unavailable to micro-organisms Ocular diseases and disorders Polyphenols, flavanoids: Wistar rats maintained on 5% finger millet seed coat matter (SCM) for 6 weeks (1) Direct scavenging of reactive oxygen species (ROS), anti-apoptotic activity, and phase 2 induction (2) Inhibiting nitric oxide (NO) production (3) Inhibiting certain enzymes responsible for the production of superoxide anions (xanthine oxidase and protein kinase C) (4) Prevents the accumulation of sorbitol by inhibiting aldose reductase by non-competitive inhibition and reduce the risk of diabetes-induced cataract diseases
Status, Scope and challenges in Millet processing
What is the glycemic index? Glycemic Index (GI) Low is good. High is bad. But what exactly is the glycemic index? The glycemic index is a scale that assigns a number to every food. It is used to indicate how fast and how high a particular food can raise our blood glucose (blood sugar) level. Low 0 – 55 Moderate 56 – 69 High 70 or more
Status, Scope and challenges in Millet processing
Glycemic Index (GI): Protocol 1. 25 or 50 grams carbohydrate of test food. 2. Blood samples taken: 1st hour: every 15 minutes 2nd hour: every 30 minutes 3rd hour: every 30 minutes* 3. Values plotted; AUC calculated. 4. Test food response compared to reference food response. 5. Average GI of 8-10 volunteers = GI of test food. * DM volunteers only.
Hypoglycemic property of millet Factors contributing to the hypoglycemic properties of millet and millet based foods Effects of starch characteristics on millet starch hydrolysis Effects of lipids on millet starch hydrolysis Effects of proteins on millets starch hydrolysis Effects of polyphenols on millet starch hydrolysis Effects of fiber on millet starch hydrolysis
Effects of starch characteristics on millet starch hydrolysis Foxtail millet Proso millet Finger millet Pearl millet Pores No Pores polygonal  The inverse relationship between amylose and glycemic index is known  millet starch architecture has also been mentioned as one of the reasons for their hypoglycemic property. (Polygonal and Spherical)  presence of these pores on the millet starch granules facilitate the entry of starch hydrolyzing enzymes into the starch granules starch hydrolysis index of these millets finger millet < pearl millet < Proso < foxtail.
Effects of lipids on millet starch hydrolysis Starch-lipid complexes influence the susceptibility of starch to starch degrading enzymes, resulting in slower digestion Effects of protein on millet starch hydrolysis Protein fractions such as albumins, globulins and glutenins, combine protein bodies into a matrix surrounding starch granules, which acts as a barrier to amylases Effects of fiber on millet starch hydrolysis Fibers reduce enzymatic starch hydrolysis rates by increasing the viscosity of the digestion mixture. Polyphenols interact with amylase proteins and thus inhibit starch hydrolytic enzymes Effects of polyphenol on millet starch hydrolysis
Status, Scope and challenges in Millet processing
Benefits of Low GI Diet Are there any documented benefits to lowering the GI of one’s diet? YES! BG levels cholesterol levels weight heart disease risk type 2 DM risk
Value added products of millets Conventional Roti (unleavened pan cake) Multi-grain flour Fermented foods Parboiling of millets Papad Non conventional Millet flakes Popping/puffing Weaning food Noodles-vermicelli Bakery products
Status, Scope and challenges in Millet processing
Composite flour Multi-grain flour by combining wheat and finger millet in the ratio of 7:3 is one of the simple semi-finished products suitable for making chapatti (roti). Puffed/Popped and Flaked Millets Pasta, Noodles and Other Products Baked Products Extruded Products Fermented Products Malting and Weaning Foods Health and Functional Foods Traditional Foods and Beverages
Millets food products • Bajra dishes from Rajasthan: Khees (porridge like dish), khichdi (millets cooked with pulses), bajra roti (Indian bread), rabdi (a drink prepared with curd, bajra flour and mild spices), bajra churma (mashed bread served with spoonful of ghee). • Bajra dishes from Gujarat: Bajra vada (fried snack made with bajra, fenugreek and mild spices), bajra raab (mildly sweet porridge-like dish made of ghee-roasted bajra flour) • Bajra dishes from south India: Dosa (flat bread), idli (spongy, cake like item made from millets, rice or semolina), pongal (porridge like dish), Kambu murukku (a crunchy snack).
GOOD FOR YOU GOOD FOR THE PLANET GOOD FOR THE SMALLHOLDER FARMER Millets are smart cereals
GOOD FOR YOU
Status, Scope and challenges in Millet processing
Status, Scope and challenges in Millet processing
GOOD FOR THE SMALLHOLDER FARMER
Status, Scope and challenges in Millet processing
Millets based Foods Millet Dosa 5 Grain Soup Sorghum Salad Millet Stir Fry Millet Chickpea stuffed peppers Millet Couscous with Roasted carrots Millet Shots Millets Cookies African Millets Patties Millets Sushi No Yeast Pizza Sorghum Muffins
Millets in market
Anti-nutrients in Millets • Anti-nutritional factors may be grouped according to their mode of action as follows; 1. Substances depressing digestion or metabolic utilisation of protein e.g. protease inhibitors, lectins (haemagglutinins), saponins and polyphenolic compounds 2. Substances reducing or interfering with the utilisation of mineral elements e.g. Phytic acid, oxalic acids, gluccosinolates and gossypol 3. Substances inactivating or increasing the requirements of certain vitamins e.g. Anti-vitamins A, D, E and K, antithiamine, nicotinic acid, pyridoxine and cyanocobalamin.
Millets Anti-nutrients Finger millet (Ragi) tannins, non-starch polysaccharides-glucans, protease inhibitors, oxalates and phytates Sorghum (Jawar) Tannins and Cyanogenic glucoside Pearl millet (Bajra) Phytic acid, Polyphenols, alpha amylase inhibitor Foxtail millet (Kakum) Phenolic compounds and phytic acid Porso millet (Chena) Phytic acid, Polyphenols, alpha amylase inhibitor Barnyard millet (Sanwa) Tannins and phytic acid Anti-nutrients in Millets
REVIEW OF CURRENT STATUS OF MACHINERY FOR MILLET
I. Primary & Secondary Processing Cleaner and Grader
CIAE Millet mill Millet dehusker with grader Minor millet dehuller CFTRI millet dehuller
CFTRI pedal operated millet centrifugal Dehuller CFTRI compartment type millet separator
Status, Scope and challenges in Millet processing
Status, Scope and challenges in Millet processing
Conventional millet flakes making procedure Vs. CIAE Process Whole or dehuked millet Boiling (20 mins) and leaving for overnight Adjust pH 8-8.5 Washing Steam for 20 mins Dry up to 20% mc Flaking Drying Whole millet LAB Fermentation Draining Open Steam for 20-60 mins (depending on age and type of millet) Surface drying at 60°C Flaking Drying
Millet processing line Total cost of Millet processing Assembly line (Estimated Total Cost: Rs.5.5 lakhs) RW Dryer Fermentor cum steamer Control Panel Blower Hot water circulating pump Hot water tank boilerPneumatic conveyor Flakes conveyor Flaking m/c
CIAE Millet flaking machine IIMR millet roti making machine
Status, Scope and challenges in Millet processing
Value added Products from primary and secondary processing • Raw (dehusked) millet rice • Parboiled (dehusked) millet rice • Whole grain millet flour • Dehusked millet flour • Coarse semolina • Flaked products
II. Sprouting, malting, Fermentation
Status, Scope and challenges in Millet processing
Millet processing machinery producing industries Sl no Name of Industry Address Products 1 Bhavani Industries Ganjam, Karnataka 571477 • Ragi thresher • Ragi Cleaner • Destoner, • Millet Dehusker Perfura Technology India Private Ltd Coimbatore, Tamilnadu • Grader cum aspirator • Destoner cum grader cum aspirator • Millet De-huller- CIAE Millet Mill • Millet Dehuller- double stage 3 Victor Machines Salem, AP • Grader • Destoner (200kg/hour capacity) • De huller (Single phase electricity, 50kg/hour • capacity) 4 AVM Engineering Industries Salem, AP • single chamber dehuller • double chamber de huller with capacity range of 50 to 500 kg/h
Millet processing Industries Sl no Name of Industry Address Products 2 SK Millet Processing kadiri, Anantapur, Andhra Pradesh Sorghum rice, kodo rice, pearl millet rice, pearl millet rice, foxtail millet rice, proso millet rice, little millet rice, multi millet flour
Issues related to the use of Millet:  Millets contains certain anti- nutritional factors such as Phytate, trypsin inhibitors, Oxalates, Phenols like condensed tannins and Hydrogen cyanide (HCN)  Presence of pigments and thick pericarp results in poor color and poor mouthfeel in developed products  High lipase activity in pearl millet  Non- availability and short shelf- life of primary processed products such as grits, flakes, semolina and flour.  Stability of phytate in acidic environment during wet cooking  Insoluble complex of condensed tannins with protein and other macromolecules limiting the bioavailability of nutrients  Lack of awareness on nutrition and therapeutic potential of Millets
Treatments/ methods to reduce anti-nutrients and enhance shelf life – Debranning/decortication – Soaking-cooking – Sprouting – Malting – Fermentation (natural, forced) – Dry heating (popping, puffing, roasting) – Extrusion cooking – Baking – Microwave heating – Steam flaking – Hot water blanching and hot air drying – Addition of antioxidants (butylated hydroxyanisole, butylated hydroxytoluene and ascorbic acid – Packaging – Thermal treatments good for arresting lipase activity – Thermal treatments affect pasting properties – Fermentation has limited shelf life
Millets fermentation Open steaming flaking drying grinding Ingredients mixing and packing Upma mix Mixing of ingredients masala Drying grinding Sieving for flour and packaging Coarse grinding, mixing ready to cook mixes
Value added products developed from millets at CIAE Fermented sorghum milk Fermented pearl millet flour Chapati Fermented sorghum flat bread Fermented sorghum flour Chapati Fermented sorghum suji based stalk
Process protocol for whole grain fermented sorghum and pearl millet flour with improved taste and storability Fermented ready to cook products: Ready to cook masala sorghum mix, upma mix, kodo kheer and halwa mix Kodo kheer mix Kodo Halwa mix Masala sorghum flakes Sorghum Upma mix
Traditional and Commercially available value added products from millets
1. Millet Rice and flour
Traditional ready to cook ready mixes
Status, Scope and challenges in Millet processing
Traditional millet based ready to eat products
Status, Scope and challenges in Millet processing
Breakfast cereals
Baked & extruded products
Status, Scope and challenges in Millet processing
Millet based beverages
Status, Scope and challenges in Millet processing
Storage • Pearl millet • Sorghum • Kodo • Kutki • • Higher incidence of storage pests in the rainy season • Stored grains of sorghum and pearl millet are attacked by the maize weevil (Sitophilus zeamais) • Fungal infection • Fusarium verticillioides • Claviceps sorghi • Aspergillus spp..
Storage of by-products and processed products • High lipase activity (pearl millet) • Dry heat treatment • Extrusion • Puffing • Wet heat treatment • Steam flaking • Bioprocessing • Fermentation • Sprouting • Malting • Packaging with low O2 and H2O permittivity packages
Shelf life of millet products Millet Blend Product Processing Shelf life Reference Pearl millet legumes (30%) + defatted soy (15%) Extruded products Extrusion 6 months Sumathi et al., 2007 Pearl millet Porridge boiling and toasting more than 3 months Nantanga et al., 2008 Pearl millet Vanaspati, citric acid, Upma mix Parboiling 6 months (75µ LDPE) Balasubra manian et al., 2014 Finger millet Wheat flour & other Biscuits Baking More than 120 days at 65% RH and RT in BOPP and PP Selvaraj et al., 2002
Millet Blend Product Processing Shelf life Reference Pearl millet Dairy whitener sugar Kheer mix Packed under Nitrogen environment 288 days at 25°C Bunkar et al., 2014 Pearl millet vanaspati pearl millet semolina sugar Halwa mix - 6 months Yadav et al., 2011 Pearl millet Flour for chapati Dry heating for 120 min - Arora et al, 2002 Foxtail millet Takju (Korean alcoholic beverage) heat (65°C for 30 min) (HT) or high hydrostatic pressure (27°C, 400MPa, 10 min 30 days Lin et al., 2004 Foxtail and barnyard millet 45% of millet flour and 55% of refined wheat flour biscuits Baking, 60 days in LDPE at ° C, 65-85% RH Anju & Sarita, 2010
Millet Blend Product Processing Shelf life Referen ce Sorghum Sorghum malt_ fermnted milk sorghum based fermented milk beverage (lassi) Preservatives nisin (N) @ 400RU/ml, MicroGARD (M) @ (1%), potassium sorbate (PS) @ (0.15%) and thermization PS up to 35 days in refirgerated condition Hussain et al., 2014 Pearl millet Pearl millet flour+ butter milk Rabadi Fermentation 7 days under refrigerated condition Modha & Pal, 2011 Little millet Ready to cook Flakes Soaking, Steaming & flaking 6 months Patil et al., 2015 Pearl millet Fermented slurry+ tamarind Cooked porridge Fermentation 72 h Wakil et al., 2004
By product utilization • Millet bran (15-20% oil) • husk • Bran oil • Enzyme production • Mushroom production • Dietary fibre • Prebiotic • Functional food • Pigment extraction • Bioactive compound extraction • C-glycosylflavones (antithyroid) • Arabinoxylan
Millet primary processing unit established by UAS, Dharwad capacity: 5 q/day Foxtail millet khichdi mix
Millet based Products developed by UAS, Dharwad Foxtail millet khakhra little millet cookies Multi millet pasta Foxtail millet dosa mix little millet composite mix multigrain millet atta
Centre of Excellence on small millets, UAS, Bangalore, • 18 primary and secondary processing machines have been installed at the (CoE-SM) for processing of small millets • 17 training programmes have been conducted for farmers, farm women and entrepreneurs with women making-up about 21% of the trainees. • Over 45 value-added products and recipes have been developed by (CoE-SM) and 17 of them are on the verge of being commercialized by the University through its Technology Commercialization Cell. • The (CoE-SM) has supported the establishment of two small millet restaurants and one online small millet store • The (CoE-SM) is being operated as an Incubation Centre with the processing facility available for usage by stakeholders and nearly 4 tonnes of grains of five small millets have been processed and revenue earned.
Products developed by IIFPT, Thanjavur • Millet porridge • Ragi cookies • Ragi bread • Millet bread • Millet Macroni and spagatti • Millet Cookies with Different flavor (vanilla, chocolate, spicy) • Ready to cook Millet pongal Ready to cook Millet Uppma
Weak Supply Chain Customer Awareness Poor Yields Inadequate Processing Facilities Floundering Policy Value chain analysis
Disposable income growth in India over the last ten years (INR* Indian Rupees).
Cluster map and condition assessment of the Indian small millets value chain (Source: Adekunle et al., 2018)
Mobile App for Millet Processing & Products MiLLET App
Millets
HOME The Central Institute of Agricultural Engineering (CIAE), Bhopal was established on 15th February 1976 during the Vth Five Year Plan on the recommendation of Task Force headed by Dr. JS Kanwar with an aim to develop and popularize technologies for mechanization of Indian agriculture. The Agro Produce Processing Division conducts research and development related to primary and secondary processing of agricultural commodities such as cereals, pulses, oilseeds, millets, fruits, vegetables, medicinal plants etc. The activities aim at reduction of post-harvest losses, value addition and additional income generation to the farmers. Training of stakeholders is also one of the activities of the division.
HOME The Central Institute of Agricultural Engineering (CIAE), Bhopal was established on 15th February 1976 during the Vth Five Year Plan on the recommendation of Task Force headed by Dr. JS Kanwar with an aim to develop and popularize technologies for mechanization of Indian agriculture. The Agro Produce Processing Division conducts research and development related to primary and secondary processing of agricultural commodities such as cereals, pulses, oilseeds, millets, fruits, vegetables, medicinal plants etc. The activities aim at reduction of post-harvest losses, value addition and additional income generation to the farmers. Training of stakeholders is also one of the activities of the division. HOME ABOUT TYPES PRODUCTS MACHINES VIDEOS CONTACT US
TYPES HOME ABOUT TYPES PRODUCTS MACHINES VIDEOS CONTACT US
TYPES HOME ABOUT TYPES PRODUCTS MACHINES VIDEOS CONTACT US
PEARL MILLETS Nutrition Information per 100gm Protein 11.6 Fat 4.8 Carbohydrate 67.5 Dietary Fiber 12 Minerals 2.3 Iron 8 Calcium 42 Calories (K Cal) 359. 6 Health Benefits  Powerful for controlling diabetes  Weight loss  Reduces cholesterol  Helps in digestion  Helps prevent cancer
HOME The Central Institute of Agricultural Engineering (CIAE), Bhopal was established on 15th February 1976 during the Vth Five Year Plan on the recommendation of Task Force headed by Dr. JS Kanwar with an aim to develop and popularize technologies for mechanization of Indian agriculture. The Agro Produce Processing Division conducts research and development related to primary and secondary processing of agricultural commodities such as cereals, pulses, oilseeds, millets, fruits, vegetables, medicinal plants etc. The activities aim at reduction of post-harvest losses, value addition and additional income generation to the farmers. Training of stakeholders is also one of the activities of the division. HOME ABOUT TYPES PRODUCTS MACHINES VIDEOS CONTACT US
PRODUCTS HOME ABOUT TYPES PRODUCTS MACHINES VIDEOS CONTACT US Fermented pearl millet flour Chapati Fermented sorghum flour Chapati Fermented sorghum suji based stalk Fermented sorghum milk Barnyard Millet Halwa
PRODUCTS HOME ABOUT TYPES PRODUCTS MACHINES VIDEOS CONTACT US Fermented pearl millet flour Chapati Fermented sorghum flour Chapati Fermented sorghum suji based stalk Fermented sorghum milk Barnyard Millet Halwa
PRODUCTS Barnyard Millet Halwa Ingredients 1 cup Barnyard Millets 1 cup Sugar 4 cups Water 4+1 tbsp Ghee or Clarified Butter 2-3 pods of Cardamom 6 almonds 6 Cashews, optional Instructions • Roast in Barnyard Millets ghee by continuously stirring it till it turns slight golden brown. • In a separate vessel take water which should be four times the sugar. • Add two opened pods of cardamoms and sugar. • Give it two to three boils till the sugar is dissolved in water. Keep it aside. • Add the dry fruits to the Wok • Add the light sugar syrup. Continue to stir so that no lumps are formed. • Keep stirring on high flame till it becomes dense and millet has absorbed entire syrup. • Keep stirring till you see halwa has left the sides and centered itself. • Serve hot.
HOME The Central Institute of Agricultural Engineering (CIAE), Bhopal was established on 15th February 1976 during the Vth Five Year Plan on the recommendation of Task Force headed by Dr. JS Kanwar with an aim to develop and popularize technologies for mechanization of Indian agriculture. The Agro Produce Processing Division conducts research and development related to primary and secondary processing of agricultural commodities such as cereals, pulses, oilseeds, millets, fruits, vegetables, medicinal plants etc. The activities aim at reduction of post-harvest losses, value addition and additional income generation to the farmers. Training of stakeholders is also one of the activities of the division. HOME ABOUT TYPES PRODUCTS MACHINES VIDEOS CONTACT US
VIDEOS Fermented pearl millet flour Chapati Fermented sorghum flour Chapati Fermented sorghum suji based stalk Fermented sorghum milk Barnyard Millet Halwa
VIDEOS Barnyard Millet Halwa
Challenges in Millet Processing Main underlying barriers limiting the production and consumption of millets are (1) Lower or near absence of production support, (2) lack of reach of improved methods of production and technologies, (3) Lack of appropriate post-harvest processing technologies, (4) Competition from other market friendly remunerative crops, (5) Changes in preference patterns in consumption, (6) Lack of public procurement and marketing support, (7) Absence of public or private funded promotion.
Future Perspective
Status, Scope and challenges in Millet processing
References • Adekunle, A., Lyew, D., Orsat, V., Raghavan, V. 2018. Helping Agribusinesses—Small Millets Value Chain—To Grow in India. Agriculture 2018, 8(3), 44; doi:10.3390/agriculture8030044. • Amadou, I., Gounga, M. E., & Le, G. W. (2013). Millets: Nutritional composition, some health benefits and processing-A review. Emirates Journal of Food and Agriculture, 501- 508. • Devi, P. B., Vijayabharathi, R., Sathyabama, S., Malleshi, N. G., & Priyadarisini, V. B. (2014). Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. Journal of food science and technology, 51(6), 1021-1040. • Dykes, L., & Rooney, L. W. (2007). Phenolic compounds in cereal grains and their health benefits. Cereal foods world, 52(3), 105-111. • Saleh, A. S., Zhang, Q., Chen, J., & Shen, Q. (2013). Millet grains: nutritional quality, processing, and potential health benefits. Comprehensive Reviews in Food Science and Food Safety, 12(3), 281-295. • Shobana, S., Krishnaswamy, K., Sudha, V., Malleshi, N. G., Anjana, R. M., Palaniappan, L., & Mohan, V. (2013). Finger millet (Ragi, Eleusine coracana L.): a review of its nutritional properties, processing, and plausible health benefits. In Advances in food and nutrition research (Vol. 69, pp. 1-39). • Singh E and Sarita. Nutraceutical and Food Processing Properties of Millets: A Review. Austin J Nutri Food Sci. 2016; 4(1): 1077.
Thank you for your attention
Kodo Kheer Ingredients Kodo rice: ½ cup Water – 1.5 cups Boiled Hot Milk - 2 cups or as needed Sugar - ½ cup Sweetened Condensed Milk - ½ cup Cardamom Powder- ½ tsp Ghee - 1 tsp Cashews - 6 chopped Raisins - 2 tblsp Instructions • Take kodo rice in a pot, add water and bring it to a boil. Cover and simmer for 15 to 20 mins till it is cooked. • Take it off the heat and add in sugar and keep mixing for 5 mins. • Now add in boiled milk, condensed milk, cardamom powder and mix well. • Fry cashews and raisins in little ghee and add it into the kheer. • Mix well. • Serve hot or cold.
Ragi Kheer Ingredients Ragi Rava - ½ cup Water - 1.5 cup Milk - 3 cups Sugar - ½ cup Sweetened Condensed Milk - 4 tblsp Cardamom Powder - ½ tsp Instructions • Take ragi rava in a pot. • Add water and cook till ragi rava is cooked. Set aside. • Take milk, sugar and condensed milk in a sauce pan and cook till it is reduced by half. • Now add in ragi rava and mix well. • Add in cardamom powder and mix well. • Serve cold.
Barnyard millet halwa Ingredients 1 cup Barnyard Millets 1 cup Sugar 4 cups Water 4+1 tbsp Ghee or Clarified Butter 2-3 pods of Cardamom 6 almonds 6 Cashews, optional Instructions • Roast in Barnyard Millets ghee by continuously stirring it till it turns slight golden brown. • In a separate vessel take water which should be four times the sugar. • Add two opened pods of cardamoms and sugar. • Give it two to three boils till the sugar is dissolved in water. Keep it aside. • Add the dry fruits to the Wok • Add the light sugar syrup. Continue to stir so that no lumps are formed. • Keep stirring on high flame till it becomes dense and millet has absorbed entire syrup. • Keep stirring till you see halwa has left the sides and centered itself. • Serve hot.
Foxtail Millet Halwa Ingredients Thinai – 1 cup Moong dal – ½ cup Jaggery – 2 cup Ghee – 1 cup Coconut pieces – 3 tsp Cashew – 3 tsp Cardamom – 2 nos: Instructions • Soak foxtail millet rice and moong dal for two hours in separate vessel. • Make a fine paste of both moong dal and foxtail millet rice together. • Take bottom thick vessel add a little ghee and add the paste • Sauté continuously till it is half cooked (add ghee little by little when needed) • Add the jaggery it should dissolve well. • Cut coconut into small pieces and keep aside. • In a small pan roast coconut and cashew. • When jaggery dissolves, add the coconut and cashew. • Once the ghee starts coming off the edges of the vessel, halwa is well cooked • Halwa is ready to be served
Pearl millet khicdi INGREDIENTS 2/3 cup pearl millet bajra 1/3 cup moong dal 2 tsp ghee 1 tsp cumin seeds 4 cloves garlic finely chopped Vegetables cut into large chunks 2-3 green chillies slit 1 tsp salt 1/2 tsp turmeric powder 1 tbsp coriander powder 1 tsp garam masala powder INSTRUCTIONS soak the millet for at least 12 hours in water. Fry cumin seeds, garlic, chillies and vegetables in ghee in a pressure cooker for a minute. Add the soaked and drained millet and moong dal along with all the dried spices and salt. Mix 4.5 cups water into this and bring to a boil. After 3 whistles, reduce flame to sim and cook for 15-20 minutes. Serve this hot
A model of food consumption in India Reference: Adekunle et al., 2018 doi:10.3390/agriculture8030044
Why Millets?
Reports of National Nutrition Monitoring Bureau (NNMB, 2006) indicated that consumption of millets in general was higher in the states of Gujarat (maize, pearl millet), Maharastra (sorghum), Karnataka (finger millet) but almost nil in the states of Kerala, West Bengal, Orissa, and Tamil Nadu where rice forms the major staple. The consumption of millets in Gujarat and Maharashtra (200 and 132 g/CU (consumption unit is a coefficient and 1 CU corresponds to energy requirement of 2400 kcal/day of an Indian male doing sedentary work) was higher compared to that of Karnataka (75 g/CU/day), Madhya Pradesh (32 g/CU/day), and Andhra Pradesh (16 g/CU/day). Tamil Nadu (3 g/CU/day) and Orissa (1 g/CU/day) showed negligible amounts of consumption. Though Indians continue to consume cereals as the main staple providing 70–80% of total energy intake in majority of Indian diets (Gopalan et al., 2009), the consumption of millets is very low compared to rice and as evident by our recent study on dietary profile of urban Indians (from the Chennai Urban Rural Epidemiology Study (CURES)) which revealed that, the millets contributed to only about 2% of total calories (6.7 g/d) (Radhika et al., 2011), while almost half of the daily calories were derived from refined grains such as polished white rice (253.4 g/day) (Radhika et al., 2009). Reference: Shobana (2013)
Health benefits of Millets  Hypolipidemic: Lowers bad cholesterol level, Helps to protect against heart diseases  Low-glycemic index : Prevents type 2 diabetics  Antioxidant characteristics (phenolic acids and glycated flavonoids): prevention against degenerative diseases ( cancer, heart diseases): Prevents onsets of breast cancer, Helps to optimize kidney, liver and immune system health,  High crude fibre: Beneficial in detoxifying body, potential prebiotic and can enhance the viability or functionality of probiotics  Typical millet protein contains high quantity of essential amino acids especially the sulphur containing amino acids (methionine and cysteine)  Effective in reducing blood pressure  Summary: Whole millet grains Anti-diabetic, anti-tumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties
Processing techniques for nutritional quality • Decortication • Soaking • Cooking • Germination • Malting • Fermentation • Steam flaking • Extrusion cooking • Popping
Roti (unleavened pan cake) mudde (dumpling) porridge Multi grain flour Millet Dosa Millet Idli Millet Pappad Enjera Conventional food products
Millets flakes Millets Hurihittu Noodles-vermicelli of Millets Tongba (Alc.) Non- Conventional food products
• Consumers do not view millets as a modern product • Awareness of health benefits is limited to niche markets • Lack of scientific information to substantiate any health claims about millets • Clear information about millets and the technologies • Lack of grading and standards for millets • Need for more food processing technologies specifically for each type of millet • Varieties especially suitable for processing qualities have to be developed
Comparative of nutritional value of some major Cereals and Millets Source – FAO
Minerals and vitamins in millets (mg)
Value added products developed from millets at CIAE Fermented sorghum milk Fermented pearl millet flour Chapati Fermented sorghum flat bread Fermented sorghum flour Chapati Fermented sorghum suji based stalk
Process protocol for whole grain fermented sorghum and pearl millet flour with improved taste and storability Fermented ready to cook products: Ready to cook masala sorghum mix, upma mix, kodo kheer and halwa mix Kodo kheer mix Kodo Halwa mix Masala sorghum flakes Sorghum Upma mix
Traditional and Commercially available value added products from millets
1. Millet Rice and flour
Traditional ready to cook ready mixes
Status, Scope and challenges in Millet processing
Traditional millet based ready to eat products
Status, Scope and challenges in Millet processing
Breakfast cereals
Baked & extruded products
Status, Scope and challenges in Millet processing
Millet based beverages
Status, Scope and challenges in Millet processing
Storage • Pearl millet • Sorghum • Kodo • Kutki • • Higher incidence of storage pests in the rainy season • Stored grains of sorghum and pearl millet are attacked by the maize weevil (Sitophilus zeamais) • Fungal infection • Fusarium verticillioides • Claviceps sorghi • Aspergillus spp..
Storage of by products and processed products • High lipase activity (pearl millet) • Dry heat treatment • Extrusion • Puffing • Wet heat treatment • Steam flaking • Bioprocessing • Fermentation • Sprouting • Malting • Packaging with low O2 and H2O permittivity packages
By product utilization • Millet bran (15- 20% oil) • husk • Bran oil • Enzyme production • Mushroom production • Dietary fibre • Prebiotic • Functional food • Pigment extraction • Bioactive compound extraction • C-glycosylflavones (antithyroid) • Arabinoxylan
Value chain analysis • Weak Supply Chain • Customer Awareness • Poor Yields • Inadequate or Inefficient Processing Facilities • Floundering Policy

More Related Content

PPTX
Millets ppt-1.pptx
eric859281
 
PPTX
Millet processing technologies and Business
Aditya Deshpande
 
PDF
Wonder World Of Millets
FSTnortheast
 
PPT
Cereals & Millet Processing
Dr. Poshadri Achinna
 
PPT
Millets
shahroze123
 
PDF
Major and minor millets Importance, present status and scope in J&K.pdf
SUBHASHKASHYAP10
 
PPTX
Millet Processing- Nutrition Effects and Functionalities- Dr. R.B. Modi.pptx
RameshModi10
 
PPTX
Machinery sm
ICRISAT
 
Millets ppt-1.pptx
eric859281
 
Millet processing technologies and Business
Aditya Deshpande
 
Wonder World Of Millets
FSTnortheast
 
Cereals & Millet Processing
Dr. Poshadri Achinna
 
Millets
shahroze123
 
Major and minor millets Importance, present status and scope in J&K.pdf
SUBHASHKASHYAP10
 
Millet Processing- Nutrition Effects and Functionalities- Dr. R.B. Modi.pptx
RameshModi10
 
Machinery sm
ICRISAT
 

What's hot (20)

PDF
Millets For Food And Nutritional Security
FSTnortheast
 
PPTX
Status of Fruit and vegetable industry in India
Abhishek Thakur
 
PPTX
UN International Year of Lets Millet
ICRISAT
 
PPTX
Millets
Meenakshi Bhardwaj
 
PPT
Rice.pptx
Rione Drevale
 
PPT
Quality analysis in rice
Vijay Reddy
 
PPTX
Climacteric and Non-Climacteric Fruits
Ekta Dugar
 
PPTX
Scope of fruit and vegetable industry in india
janhavimaurya
 
PDF
Millets For Scientific Research & Food Security
FSTnortheast
 
PPT
Value addition
Assam Agricultural University
 
PPTX
Grain Storage
HASSAN SDEIG
 
PPTX
Postharvest technology
CSK Himachal Pradesh Krishi Vishvavidyalay Palampur HP
 
PPT
Controlled atmosphere and modified atmosphere storage
Maya Sharma
 
PPT
Rice by product
Amita Gautam
 
PDF
Millet value chain
prabeen singh
 
PPTX
Present Status of food processing in India: special emphasis on vegetables an...
VIVEK CHAUHAN
 
DOCX
Millet
udaya ubhaya
 
PPTX
Drying and dehydration of fruit crops
sukhdeep singh
 
PPTX
crop improvemnet in oilseeds
Santosh pathak
 
PPT
Precision farming rohit pandey
Govardhan Lodha
 
Millets For Food And Nutritional Security
FSTnortheast
 
Status of Fruit and vegetable industry in India
Abhishek Thakur
 
UN International Year of Lets Millet
ICRISAT
 
Millets
Meenakshi Bhardwaj
 
Rice.pptx
Rione Drevale
 
Quality analysis in rice
Vijay Reddy
 
Climacteric and Non-Climacteric Fruits
Ekta Dugar
 
Scope of fruit and vegetable industry in india
janhavimaurya
 
Millets For Scientific Research & Food Security
FSTnortheast
 
Value addition
Assam Agricultural University
 
Grain Storage
HASSAN SDEIG
 
Postharvest technology
CSK Himachal Pradesh Krishi Vishvavidyalay Palampur HP
 
Controlled atmosphere and modified atmosphere storage
Maya Sharma
 
Rice by product
Amita Gautam
 
Millet value chain
prabeen singh
 
Present Status of food processing in India: special emphasis on vegetables an...
VIVEK CHAUHAN
 
Millet
udaya ubhaya
 
Drying and dehydration of fruit crops
sukhdeep singh
 
crop improvemnet in oilseeds
Santosh pathak
 
Precision farming rohit pandey
Govardhan Lodha
 
Ad

Similar to Status, Scope and challenges in Millet processing (20)

PPT
Biomolecules from Millets
Ramabhau Patil
 
PDF
Prof-Suresh-Prasad-Delhi-Conf-on-millets-presentation (1).pdf
Naveen kumar .L
 
PPTX
The Science of millets final slide deck final for utsav nn.pptx
emaildrtaher
 
PPTX
millets.pptxder6yrt55h5uy79fq2125y6u9i97
parveenaffan1234
 
PPTX
millets.pptxxdrtsb neurb 5trym7ndt kun8t
parveenaffan1234
 
PPTX
millets.pptx3426hb 4w5 ywhw354hgwb45 w43
parveenaffan1234
 
PDF
masterseminar-190608103941.pdf
DrAnilBhat
 
PPTX
Nutritional and Medicinal benefits of millets
rani mamatha
 
PPTX
International Year Of Millets (IYOM) 2023.pptx
Shraddha Maurya
 
PPTX
Nutritional Composition and health benefits of Millets.pptx
RoopamGupta17
 
PDF
Nutritional_health_benefits_millets.pdf
sameerkaushik19
 
PPTX
Millets.pptx types of millet introduced of millet
jenisnimavat2002
 
PPTX
Health benefits of mellits
kusumaneela
 
PDF
millet ppt
AmrishRami1
 
PPTX
MitashaSingh_060323.pptx
MITASHASINGH1
 
PPTX
Millets - A super food or Diet Fad Tawheed Parvaiz Bhat
Tawheed parvaiz Bhat
 
PPTX
nilima sahu ppt2[1].pptxmmmmmnnnnnnnnnnm
debu9131
 
PPTX
Millets: The Smart Grain Revolution for Sustainable Nutrition, Climate Resili...
rdprajapat46
 
PPTX
Millets_for_Health_and_Sustainability_Enhanced.pptx
hamidgowhar2
 
PPTX
Millets- A Super food or a Diet Fad.pptx
MasterOmPrasadSahu
 
Biomolecules from Millets
Ramabhau Patil
 
Prof-Suresh-Prasad-Delhi-Conf-on-millets-presentation (1).pdf
Naveen kumar .L
 
The Science of millets final slide deck final for utsav nn.pptx
emaildrtaher
 
millets.pptxder6yrt55h5uy79fq2125y6u9i97
parveenaffan1234
 
millets.pptxxdrtsb neurb 5trym7ndt kun8t
parveenaffan1234
 
millets.pptx3426hb 4w5 ywhw354hgwb45 w43
parveenaffan1234
 
masterseminar-190608103941.pdf
DrAnilBhat
 
Nutritional and Medicinal benefits of millets
rani mamatha
 
International Year Of Millets (IYOM) 2023.pptx
Shraddha Maurya
 
Nutritional Composition and health benefits of Millets.pptx
RoopamGupta17
 
Nutritional_health_benefits_millets.pdf
sameerkaushik19
 
Millets.pptx types of millet introduced of millet
jenisnimavat2002
 
Health benefits of mellits
kusumaneela
 
millet ppt
AmrishRami1
 
MitashaSingh_060323.pptx
MITASHASINGH1
 
Millets - A super food or Diet Fad Tawheed Parvaiz Bhat
Tawheed parvaiz Bhat
 
nilima sahu ppt2[1].pptxmmmmmnnnnnnnnnnm
debu9131
 
Millets: The Smart Grain Revolution for Sustainable Nutrition, Climate Resili...
rdprajapat46
 
Millets_for_Health_and_Sustainability_Enhanced.pptx
hamidgowhar2
 
Millets- A Super food or a Diet Fad.pptx
MasterOmPrasadSahu
 
Ad

Recently uploaded (20)

PPTX
Introduction-to-Literarature-and-Literary-Studies-week-Prelim-coverage.pptx
EricaRamos80
 
PPTX
Tissue processing ( HISTOPATHOLOGICAL TECHNIQUE
mathiasmelwyn7
 
PDF
LDMMIA Reiki Yoga Finals Review Spring Summer
LDMMia Reiki Lectures
 
PDF
Practical Manual AGRO-233 Principles and Practices of Natural Farming
MilindKhedekar2
 
PPTX
UNIT III MENTAL HEALTH NURSING ASSESSMENT
Sonali Gupta
 
PDF
A systematic review of self-coping strategies used by university students to ...
CleeveMoralde1
 
PDF
RMMM.pdf make it easy to upload and study
sajedul2
 
PDF
Chinmaya Tiranga quiz Grand Finale.pdf
Nitin Suresh
 
PDF
SOIL: Factor, Horizon, Process, Classification, Degradation, Conservation
Sipra Biswas
 
PPTX
1st Inaugural Professorial Lecture held on 19th February 2020 (Governance and...
kawisojames10
 
PDF
1_English_Language_Set_2.pdf probationary
emailjagmeetsingh9
 
PDF
advance database management system book.pdf
hinamannan364
 
PPTX
UV-Visible spectroscopy..pptx UV-Visible Spectroscopy – Electronic Transition...
Samruddhi Khonde
 
PDF
Classroom Observation Tools for Teachers
Nicaramirez
 
PDF
احياء السادس العلمي - الفصل الثالث (التكاثر) منهج متميزين/كلية بغداد/موهوبين
S LS
 
PDF
ChatGPT for Dummies - Pam Baker Ccesa007.pdf
Demetrio Ccesa Rayme
 
PPTX
A powerpoint presentation on the Revised K-10 Science Shaping Paper
JericEstaco2
 
PDF
RTP_AR_KS1_Tutor's Guide_English [FOR REPRODUCTION].pdf
RobertMentino1
 
PDF
Indian roads congress 037 - 2012 Flexible pavement
offersjackpot
 
PPTX
Lesson notes of climatology university.
sgladness67
 
Introduction-to-Literarature-and-Literary-Studies-week-Prelim-coverage.pptx
EricaRamos80
 
Tissue processing ( HISTOPATHOLOGICAL TECHNIQUE
mathiasmelwyn7
 
LDMMIA Reiki Yoga Finals Review Spring Summer
LDMMia Reiki Lectures
 
Practical Manual AGRO-233 Principles and Practices of Natural Farming
MilindKhedekar2
 
UNIT III MENTAL HEALTH NURSING ASSESSMENT
Sonali Gupta
 
A systematic review of self-coping strategies used by university students to ...
CleeveMoralde1
 
RMMM.pdf make it easy to upload and study
sajedul2
 
Chinmaya Tiranga quiz Grand Finale.pdf
Nitin Suresh
 
SOIL: Factor, Horizon, Process, Classification, Degradation, Conservation
Sipra Biswas
 
1st Inaugural Professorial Lecture held on 19th February 2020 (Governance and...
kawisojames10
 
1_English_Language_Set_2.pdf probationary
emailjagmeetsingh9
 
advance database management system book.pdf
hinamannan364
 
UV-Visible spectroscopy..pptx UV-Visible Spectroscopy – Electronic Transition...
Samruddhi Khonde
 
Classroom Observation Tools for Teachers
Nicaramirez
 
احياء السادس العلمي - الفصل الثالث (التكاثر) منهج متميزين/كلية بغداد/موهوبين
S LS
 
ChatGPT for Dummies - Pam Baker Ccesa007.pdf
Demetrio Ccesa Rayme
 
A powerpoint presentation on the Revised K-10 Science Shaping Paper
JericEstaco2
 
RTP_AR_KS1_Tutor's Guide_English [FOR REPRODUCTION].pdf
RobertMentino1
 
Indian roads congress 037 - 2012 Flexible pavement
offersjackpot
 
Lesson notes of climatology university.
sgladness67
 

Status, Scope and challenges in Millet processing

  • 1. Millets Processing: Status, Scope and Challenges Debabandya Mohapatra (Agril. Process & Str. Engg.) Muzaffar Hasan (Plant Biochemistry) Agro-ProduceProcessingDivision
  • 2. Topics to be covered ….
  • 3. History of millets – Domesticated in India and Africa, – domestication dates back to 4000 BC West Africa – Fossilized Kodo millet Found in Harappan civilization – Foxtail millet (Setaria italica L.) probably originated in southern Asia and is the oldest of the cultivated millets. – In China, records of culture for foxtail and proso millet extend back to 2000 to 1000 BC
  • 4. Millets: Nutri- cereals  Small seeded cereal grass (poaceae family)  Grown in semi- arid tropics of Asia and Africa  Food and feed use  97% of the global millet production and seed demand comes from the developing countries.  Pearl millet is the most cultivated millet, grown predominantly in India and parts of Africa  The US, the largest exporter, exports to mainly Canada, Indonesia, Malaysia, and Mexico History of millets
  • 5. Top 10 millet producing countries in the world , 2016 (FAO, 2018) Country Production, tonnes 1 India 1,02,80,000 2 Niger 38,86,079 3 China, mainland 19,95,934 4 Mali 18,06,559 5 Nigeria 14,68,668 6 Sudan 14,49,000 7 Burkina Faso 10,56,931 8 Ethiopia 10,17,059 9 Chad 7,25,677 10 Russian Federation 6,29,632 Production and Consumption status
  • 7. [source: United States Department of Agriculture, 2017] India’s grain production in last few decades, 1000MT Area harvested, Million ha 2011 2012 2013 2014 2015 2016 10.68 10.752 9.179 9.68674 9.116 8.84 2011 2012 2013 2014 2015 2016 12.66 10.75 10.91 11.42 11.63 10.28 Production, MT 2011 2012 2013 2014 2015 2016 1185.4 999.8 1188.6 1178.9 1275.8 1162.9 Yield, kg/ha FAO, 2018
  • 8. [source: United States Department of Agriculture, 2017] India’s grain production in last few decades, 1000MT Production and Consumption status
  • 9. Source: FAO, 2018 2011 2012 2013 2014 2015 2016 106.8 107.52 91.79 96.8674 91.16 88.4 Millet Production Scenario: India (Area harvested, ha) Production and Consumption status
  • 10. Millet Production in India from 2011-2016, MT 2011 2012 2013 2014 2015 2016 126.6 107.5 109.1 114.2 116.3 102.8 Source: FAO, 2018 Production and Consumption status
  • 11. Millet Productivity of India from 2011-2016 , kg/ha 2011 2012 2013 2014 2015 2016 1185.4 999.8 1188.6 1178.9 1275.8 1162.9 Source: FAO, 2018 Production and Consumption status
  • 12. Source: USDA, 2018 Production and Consumption status
  • 14. Types of Millets Grown in India Scientific name English Hindi Odia Telugu Kannada Tamil Bengali Marathi Gujarat i Echinochloa frumantacea Barnyard Sanwa Khira Udhalu Oodhalu kuthiraival ly Shyama - - Panicum miliaceum Proso, broomcornc ommon, broomtail, hog, Kashfi, red Chena Bachari bagmu Vanga Baragu Pani varagu Chena van Cheno Paspalum scrobiculatum Kodo kodon Kodua Arikelu Haarka Varagu Kodo Kodra Kodra Panicum sumatrense Little Kutki Suan Samal u Same Samai Sama Sava Gajro Sorghum bicolor Sorghum Great Jowari Juara Jonna Jola Cholam Jowar Jawari Jowari Pennisetum glaucum Pearl Bajra Bajara Sajja Sajji Kanbu Bajra Bajri Bajri Eleusine coracana Finger Ragi Mandia Ragi Ragi Keppai Marwa Nagi Nagil Setaria italica Foxtail Kakum Kanghu Korra Navane Tenai Kaon Kang Kang
  • 15. Top 10 millet producing states of India 1. Rajasthan 2. Maharashtra 3. Gujarat 4. Uttar Pradesh 5. Haryana 6. Karnataka 7. Madhya Pradesh 8. Tamil Nadu 9. Andhra Pradesh 10.Jammu & Kashmir Production and Consumption status [source: Adekunle et al., 2018 ]
  • 17. Nutrient composition of millets and other cereals (per 100 g edible portion; 12% moisture) Nutritional Quality of millets
  • 18. Essential Amino acid profile of Millets compared to fine cereals (mg/g of N). Generally, millets show significant amounts of amino acids (methionine and cysteine) and also have high fat content than maize, rice, and sorghum
  • 19. Micronutrient Profile of Millets compared to fine cereals (mg/100g).
  • 20. Fatty acid composition of millets compared to fine cereals.
  • 21. Health Benefits of Millets Disease Functional Factor Mechanism of action PEM Optimum carbohydrate and high quality protein Sustainable crop option in arid and semi-arid regions Micronutrie nt deficiencies High content of Iron, iodine, zinc, calcium, magnesium and other micronutrients compared to other cereals • Inclusion of millets in diet • Bio-fortification of staple cereals Obesity Dietary fibre  Controls release of carbohydrates  Soluble fibre leads to highly viscous intestinal contents that possess gelling properties and could delay the intestinal absorption of carbohydrates  Low glycemic index Diabetes  Dietary fibre  Protein concentrates rich in antioxidants  Slow glucose release and low glycaemic load  Seed coat phenolics act as inhibitors which decrease postprandial hyperglycaemia by blocking the action of complex carbohydrate hydrolyzing enzymes (amylase, alphaglucosidase); increase in adinopectin concentration may improve insulin sensitivity
  • 22. Disease Functional Factor Mechanism of action Cardiovasc ular diseases • Protein concentrate of foxtail millet • Administration of proso/ foxtail millet • Phenolic extracts from seven millet varieties (kodo, finger proso, foxtail, little and pearl millet • Elevated levels of adinopectin which protects cardiovascular tissues by: (1) Inhibition of pro-inflammatory and hypertrophic response (2) Stimulation of endothelial cell responses • Reducing plasma triglycerides, LDL through improved cholesterol metabolism • Lower C reactive protein: a marker of inflammation and a stronger predictor of cardiovascular events in clinical applications • Kodo millet exhibited higher inhibition to lipid peroxidation, analogous to butylated hydroxyanisole at 200 ppm Coeliac Disease Protein of all millets • Absence of gluten in millet protein prevents coeliac disease and related complications
  • 23. Disease Functional Factor Mechanism of action Cancer • Phenolic extracts from seven millet varieties (kodo, finger proso, foxtail, little and pearl millet • 35 kDa protein FMBP extracted from foxtail millet bran extract • Inhibition of lipid peroxidation in liposomes, singlet oxygen quenching and inhibition of DNA scission • Millet extracts inhibited H-29 cell proliferation in the range of 28–100% after 4 days of administration • FMBP, homologous to peroxidase suppress colon cancer cell growth through: (1) Induction of G1 phase arrest (2) Loss of mitochondrial trans-membrane potential resulting in caspase-dependent apoptosis in colon cancer cells Inflammatio n and wound healing • Antioxidants: 50 g of finger millet per 100 g feed in diabetic and non-diabetic rats • Administration of proso/ foxtail millet • Enhances dermal wound healing process in diabetes with oxidative stress-mediated modulation of inflammation • Lower C reactive protein Ageing • Antioxidant • Methanolic extract of finger millet • Inhibit glycation and cross-linking of collagen • Scavange free radicals in protection against ageing
  • 24. Disease Functional Factor Mechanism of action Anti- microbial activity • Protein extracts, polyphenols • Seed coat phenolic extract • Anti-fungal and antibacterial activity: active against Bacillus cereus, Aspergillus niger • Loss of fungal functionality by: (1) Oxidation of microbial membranes and cell components by the free radicals (2) Inactivation of enzymes due to irreversible complex formation with nucleophilic amino acids (3) Complex formation of phenolic compounds with biopolymers such as proteins, polysaccharides and metal ions making them unavailable to micro-organisms Ocular diseases and disorders Polyphenols, flavanoids: Wistar rats maintained on 5% finger millet seed coat matter (SCM) for 6 weeks (1) Direct scavenging of reactive oxygen species (ROS), anti-apoptotic activity, and phase 2 induction (2) Inhibiting nitric oxide (NO) production (3) Inhibiting certain enzymes responsible for the production of superoxide anions (xanthine oxidase and protein kinase C) (4) Prevents the accumulation of sorbitol by inhibiting aldose reductase by non-competitive inhibition and reduce the risk of diabetes-induced cataract diseases
  • 26. What is the glycemic index? Glycemic Index (GI) Low is good. High is bad. But what exactly is the glycemic index? The glycemic index is a scale that assigns a number to every food. It is used to indicate how fast and how high a particular food can raise our blood glucose (blood sugar) level. Low 0 – 55 Moderate 56 – 69 High 70 or more
  • 28. Glycemic Index (GI): Protocol 1. 25 or 50 grams carbohydrate of test food. 2. Blood samples taken: 1st hour: every 15 minutes 2nd hour: every 30 minutes 3rd hour: every 30 minutes* 3. Values plotted; AUC calculated. 4. Test food response compared to reference food response. 5. Average GI of 8-10 volunteers = GI of test food. * DM volunteers only.
  • 29. Hypoglycemic property of millet Factors contributing to the hypoglycemic properties of millet and millet based foods Effects of starch characteristics on millet starch hydrolysis Effects of lipids on millet starch hydrolysis Effects of proteins on millets starch hydrolysis Effects of polyphenols on millet starch hydrolysis Effects of fiber on millet starch hydrolysis
  • 30. Effects of starch characteristics on millet starch hydrolysis Foxtail millet Proso millet Finger millet Pearl millet Pores No Pores polygonal  The inverse relationship between amylose and glycemic index is known  millet starch architecture has also been mentioned as one of the reasons for their hypoglycemic property. (Polygonal and Spherical)  presence of these pores on the millet starch granules facilitate the entry of starch hydrolyzing enzymes into the starch granules starch hydrolysis index of these millets finger millet < pearl millet < Proso < foxtail.
  • 31. Effects of lipids on millet starch hydrolysis Starch-lipid complexes influence the susceptibility of starch to starch degrading enzymes, resulting in slower digestion Effects of protein on millet starch hydrolysis Protein fractions such as albumins, globulins and glutenins, combine protein bodies into a matrix surrounding starch granules, which acts as a barrier to amylases Effects of fiber on millet starch hydrolysis Fibers reduce enzymatic starch hydrolysis rates by increasing the viscosity of the digestion mixture. Polyphenols interact with amylase proteins and thus inhibit starch hydrolytic enzymes Effects of polyphenol on millet starch hydrolysis
  • 33. Benefits of Low GI Diet Are there any documented benefits to lowering the GI of one’s diet? YES! BG levels cholesterol levels weight heart disease risk type 2 DM risk
  • 34. Value added products of millets Conventional Roti (unleavened pan cake) Multi-grain flour Fermented foods Parboiling of millets Papad Non conventional Millet flakes Popping/puffing Weaning food Noodles-vermicelli Bakery products
  • 36. Composite flour Multi-grain flour by combining wheat and finger millet in the ratio of 7:3 is one of the simple semi-finished products suitable for making chapatti (roti). Puffed/Popped and Flaked Millets Pasta, Noodles and Other Products Baked Products Extruded Products Fermented Products Malting and Weaning Foods Health and Functional Foods Traditional Foods and Beverages
  • 37. Millets food products • Bajra dishes from Rajasthan: Khees (porridge like dish), khichdi (millets cooked with pulses), bajra roti (Indian bread), rabdi (a drink prepared with curd, bajra flour and mild spices), bajra churma (mashed bread served with spoonful of ghee). • Bajra dishes from Gujarat: Bajra vada (fried snack made with bajra, fenugreek and mild spices), bajra raab (mildly sweet porridge-like dish made of ghee-roasted bajra flour) • Bajra dishes from south India: Dosa (flat bread), idli (spongy, cake like item made from millets, rice or semolina), pongal (porridge like dish), Kambu murukku (a crunchy snack).
  • 38. GOOD FOR YOU GOOD FOR THE PLANET GOOD FOR THE SMALLHOLDER FARMER Millets are smart cereals
  • 42. GOOD FOR THE SMALLHOLDER FARMER
  • 44. Millets based Foods Millet Dosa 5 Grain Soup Sorghum Salad Millet Stir Fry Millet Chickpea stuffed peppers Millet Couscous with Roasted carrots Millet Shots Millets Cookies African Millets Patties Millets Sushi No Yeast Pizza Sorghum Muffins
  • 46. Anti-nutrients in Millets • Anti-nutritional factors may be grouped according to their mode of action as follows; 1. Substances depressing digestion or metabolic utilisation of protein e.g. protease inhibitors, lectins (haemagglutinins), saponins and polyphenolic compounds 2. Substances reducing or interfering with the utilisation of mineral elements e.g. Phytic acid, oxalic acids, gluccosinolates and gossypol 3. Substances inactivating or increasing the requirements of certain vitamins e.g. Anti-vitamins A, D, E and K, antithiamine, nicotinic acid, pyridoxine and cyanocobalamin.
  • 47. Millets Anti-nutrients Finger millet (Ragi) tannins, non-starch polysaccharides-glucans, protease inhibitors, oxalates and phytates Sorghum (Jawar) Tannins and Cyanogenic glucoside Pearl millet (Bajra) Phytic acid, Polyphenols, alpha amylase inhibitor Foxtail millet (Kakum) Phenolic compounds and phytic acid Porso millet (Chena) Phytic acid, Polyphenols, alpha amylase inhibitor Barnyard millet (Sanwa) Tannins and phytic acid Anti-nutrients in Millets
  • 48. REVIEW OF CURRENT STATUS OF MACHINERY FOR MILLET
  • 49. I. Primary & Secondary Processing Cleaner and Grader
  • 50. CIAE Millet mill Millet dehusker with grader Minor millet dehuller CFTRI millet dehuller
  • 51. CFTRI pedal operated millet centrifugal Dehuller CFTRI compartment type millet separator
  • 54. Conventional millet flakes making procedure Vs. CIAE Process Whole or dehuked millet Boiling (20 mins) and leaving for overnight Adjust pH 8-8.5 Washing Steam for 20 mins Dry up to 20% mc Flaking Drying Whole millet LAB Fermentation Draining Open Steam for 20-60 mins (depending on age and type of millet) Surface drying at 60°C Flaking Drying
  • 55. Millet processing line Total cost of Millet processing Assembly line (Estimated Total Cost: Rs.5.5 lakhs) RW Dryer Fermentor cum steamer Control Panel Blower Hot water circulating pump Hot water tank boilerPneumatic conveyor Flakes conveyor Flaking m/c
  • 56. CIAE Millet flaking machine IIMR millet roti making machine
  • 58. Value added Products from primary and secondary processing • Raw (dehusked) millet rice • Parboiled (dehusked) millet rice • Whole grain millet flour • Dehusked millet flour • Coarse semolina • Flaked products
  • 59. II. Sprouting, malting, Fermentation
  • 61. Millet processing machinery producing industries Sl no Name of Industry Address Products 1 Bhavani Industries Ganjam, Karnataka 571477 • Ragi thresher • Ragi Cleaner • Destoner, • Millet Dehusker Perfura Technology India Private Ltd Coimbatore, Tamilnadu • Grader cum aspirator • Destoner cum grader cum aspirator • Millet De-huller- CIAE Millet Mill • Millet Dehuller- double stage 3 Victor Machines Salem, AP • Grader • Destoner (200kg/hour capacity) • De huller (Single phase electricity, 50kg/hour • capacity) 4 AVM Engineering Industries Salem, AP • single chamber dehuller • double chamber de huller with capacity range of 50 to 500 kg/h
  • 62. Millet processing Industries Sl no Name of Industry Address Products 2 SK Millet Processing kadiri, Anantapur, Andhra Pradesh Sorghum rice, kodo rice, pearl millet rice, pearl millet rice, foxtail millet rice, proso millet rice, little millet rice, multi millet flour
  • 63. Issues related to the use of Millet:  Millets contains certain anti- nutritional factors such as Phytate, trypsin inhibitors, Oxalates, Phenols like condensed tannins and Hydrogen cyanide (HCN)  Presence of pigments and thick pericarp results in poor color and poor mouthfeel in developed products  High lipase activity in pearl millet  Non- availability and short shelf- life of primary processed products such as grits, flakes, semolina and flour.  Stability of phytate in acidic environment during wet cooking  Insoluble complex of condensed tannins with protein and other macromolecules limiting the bioavailability of nutrients  Lack of awareness on nutrition and therapeutic potential of Millets
  • 64. Treatments/ methods to reduce anti-nutrients and enhance shelf life – Debranning/decortication – Soaking-cooking – Sprouting – Malting – Fermentation (natural, forced) – Dry heating (popping, puffing, roasting) – Extrusion cooking – Baking – Microwave heating – Steam flaking – Hot water blanching and hot air drying – Addition of antioxidants (butylated hydroxyanisole, butylated hydroxytoluene and ascorbic acid – Packaging – Thermal treatments good for arresting lipase activity – Thermal treatments affect pasting properties – Fermentation has limited shelf life
  • 65. Millets fermentation Open steaming flaking drying grinding Ingredients mixing and packing Upma mix Mixing of ingredients masala Drying grinding Sieving for flour and packaging Coarse grinding, mixing ready to cook mixes
  • 66. Value added products developed from millets at CIAE Fermented sorghum milk Fermented pearl millet flour Chapati Fermented sorghum flat bread Fermented sorghum flour Chapati Fermented sorghum suji based stalk
  • 67. Process protocol for whole grain fermented sorghum and pearl millet flour with improved taste and storability Fermented ready to cook products: Ready to cook masala sorghum mix, upma mix, kodo kheer and halwa mix Kodo kheer mix Kodo Halwa mix Masala sorghum flakes Sorghum Upma mix
  • 68. Traditional and Commercially available value added products from millets
  • 69. 1. Millet Rice and flour
  • 70. Traditional ready to cook ready mixes
  • 72. Traditional millet based ready to eat products
  • 75. Baked & extruded products
  • 79. Storage • Pearl millet • Sorghum • Kodo • Kutki • • Higher incidence of storage pests in the rainy season • Stored grains of sorghum and pearl millet are attacked by the maize weevil (Sitophilus zeamais) • Fungal infection • Fusarium verticillioides • Claviceps sorghi • Aspergillus spp..
  • 80. Storage of by-products and processed products • High lipase activity (pearl millet) • Dry heat treatment • Extrusion • Puffing • Wet heat treatment • Steam flaking • Bioprocessing • Fermentation • Sprouting • Malting • Packaging with low O2 and H2O permittivity packages
  • 81. Shelf life of millet products Millet Blend Product Processing Shelf life Reference Pearl millet legumes (30%) + defatted soy (15%) Extruded products Extrusion 6 months Sumathi et al., 2007 Pearl millet Porridge boiling and toasting more than 3 months Nantanga et al., 2008 Pearl millet Vanaspati, citric acid, Upma mix Parboiling 6 months (75µ LDPE) Balasubra manian et al., 2014 Finger millet Wheat flour & other Biscuits Baking More than 120 days at 65% RH and RT in BOPP and PP Selvaraj et al., 2002
  • 82. Millet Blend Product Processing Shelf life Reference Pearl millet Dairy whitener sugar Kheer mix Packed under Nitrogen environment 288 days at 25°C Bunkar et al., 2014 Pearl millet vanaspati pearl millet semolina sugar Halwa mix - 6 months Yadav et al., 2011 Pearl millet Flour for chapati Dry heating for 120 min - Arora et al, 2002 Foxtail millet Takju (Korean alcoholic beverage) heat (65°C for 30 min) (HT) or high hydrostatic pressure (27°C, 400MPa, 10 min 30 days Lin et al., 2004 Foxtail and barnyard millet 45% of millet flour and 55% of refined wheat flour biscuits Baking, 60 days in LDPE at ° C, 65-85% RH Anju & Sarita, 2010
  • 83. Millet Blend Product Processing Shelf life Referen ce Sorghum Sorghum malt_ fermnted milk sorghum based fermented milk beverage (lassi) Preservatives nisin (N) @ 400RU/ml, MicroGARD (M) @ (1%), potassium sorbate (PS) @ (0.15%) and thermization PS up to 35 days in refirgerated condition Hussain et al., 2014 Pearl millet Pearl millet flour+ butter milk Rabadi Fermentation 7 days under refrigerated condition Modha & Pal, 2011 Little millet Ready to cook Flakes Soaking, Steaming & flaking 6 months Patil et al., 2015 Pearl millet Fermented slurry+ tamarind Cooked porridge Fermentation 72 h Wakil et al., 2004
  • 84. By product utilization • Millet bran (15-20% oil) • husk • Bran oil • Enzyme production • Mushroom production • Dietary fibre • Prebiotic • Functional food • Pigment extraction • Bioactive compound extraction • C-glycosylflavones (antithyroid) • Arabinoxylan
  • 85. Millet primary processing unit established by UAS, Dharwad capacity: 5 q/day Foxtail millet khichdi mix
  • 86. Millet based Products developed by UAS, Dharwad Foxtail millet khakhra little millet cookies Multi millet pasta Foxtail millet dosa mix little millet composite mix multigrain millet atta
  • 87. Centre of Excellence on small millets, UAS, Bangalore, • 18 primary and secondary processing machines have been installed at the (CoE-SM) for processing of small millets • 17 training programmes have been conducted for farmers, farm women and entrepreneurs with women making-up about 21% of the trainees. • Over 45 value-added products and recipes have been developed by (CoE-SM) and 17 of them are on the verge of being commercialized by the University through its Technology Commercialization Cell. • The (CoE-SM) has supported the establishment of two small millet restaurants and one online small millet store • The (CoE-SM) is being operated as an Incubation Centre with the processing facility available for usage by stakeholders and nearly 4 tonnes of grains of five small millets have been processed and revenue earned.
  • 88. Products developed by IIFPT, Thanjavur • Millet porridge • Ragi cookies • Ragi bread • Millet bread • Millet Macroni and spagatti • Millet Cookies with Different flavor (vanilla, chocolate, spicy) • Ready to cook Millet pongal Ready to cook Millet Uppma
  • 89. Weak Supply Chain Customer Awareness Poor Yields Inadequate Processing Facilities Floundering Policy Value chain analysis
  • 90. Disposable income growth in India over the last ten years (INR* Indian Rupees).
  • 91. Cluster map and condition assessment of the Indian small millets value chain (Source: Adekunle et al., 2018)
  • 92. Mobile App for Millet Processing & Products MiLLET App
  • 94. HOME The Central Institute of Agricultural Engineering (CIAE), Bhopal was established on 15th February 1976 during the Vth Five Year Plan on the recommendation of Task Force headed by Dr. JS Kanwar with an aim to develop and popularize technologies for mechanization of Indian agriculture. The Agro Produce Processing Division conducts research and development related to primary and secondary processing of agricultural commodities such as cereals, pulses, oilseeds, millets, fruits, vegetables, medicinal plants etc. The activities aim at reduction of post-harvest losses, value addition and additional income generation to the farmers. Training of stakeholders is also one of the activities of the division.
  • 95. HOME The Central Institute of Agricultural Engineering (CIAE), Bhopal was established on 15th February 1976 during the Vth Five Year Plan on the recommendation of Task Force headed by Dr. JS Kanwar with an aim to develop and popularize technologies for mechanization of Indian agriculture. The Agro Produce Processing Division conducts research and development related to primary and secondary processing of agricultural commodities such as cereals, pulses, oilseeds, millets, fruits, vegetables, medicinal plants etc. The activities aim at reduction of post-harvest losses, value addition and additional income generation to the farmers. Training of stakeholders is also one of the activities of the division. HOME ABOUT TYPES PRODUCTS MACHINES VIDEOS CONTACT US
  • 98. PEARL MILLETS Nutrition Information per 100gm Protein 11.6 Fat 4.8 Carbohydrate 67.5 Dietary Fiber 12 Minerals 2.3 Iron 8 Calcium 42 Calories (K Cal) 359. 6 Health Benefits  Powerful for controlling diabetes  Weight loss  Reduces cholesterol  Helps in digestion  Helps prevent cancer
  • 99. HOME The Central Institute of Agricultural Engineering (CIAE), Bhopal was established on 15th February 1976 during the Vth Five Year Plan on the recommendation of Task Force headed by Dr. JS Kanwar with an aim to develop and popularize technologies for mechanization of Indian agriculture. The Agro Produce Processing Division conducts research and development related to primary and secondary processing of agricultural commodities such as cereals, pulses, oilseeds, millets, fruits, vegetables, medicinal plants etc. The activities aim at reduction of post-harvest losses, value addition and additional income generation to the farmers. Training of stakeholders is also one of the activities of the division. HOME ABOUT TYPES PRODUCTS MACHINES VIDEOS CONTACT US
  • 100. PRODUCTS HOME ABOUT TYPES PRODUCTS MACHINES VIDEOS CONTACT US Fermented pearl millet flour Chapati Fermented sorghum flour Chapati Fermented sorghum suji based stalk Fermented sorghum milk Barnyard Millet Halwa
  • 101. PRODUCTS HOME ABOUT TYPES PRODUCTS MACHINES VIDEOS CONTACT US Fermented pearl millet flour Chapati Fermented sorghum flour Chapati Fermented sorghum suji based stalk Fermented sorghum milk Barnyard Millet Halwa
  • 102. PRODUCTS Barnyard Millet Halwa Ingredients 1 cup Barnyard Millets 1 cup Sugar 4 cups Water 4+1 tbsp Ghee or Clarified Butter 2-3 pods of Cardamom 6 almonds 6 Cashews, optional Instructions • Roast in Barnyard Millets ghee by continuously stirring it till it turns slight golden brown. • In a separate vessel take water which should be four times the sugar. • Add two opened pods of cardamoms and sugar. • Give it two to three boils till the sugar is dissolved in water. Keep it aside. • Add the dry fruits to the Wok • Add the light sugar syrup. Continue to stir so that no lumps are formed. • Keep stirring on high flame till it becomes dense and millet has absorbed entire syrup. • Keep stirring till you see halwa has left the sides and centered itself. • Serve hot.
  • 103. HOME The Central Institute of Agricultural Engineering (CIAE), Bhopal was established on 15th February 1976 during the Vth Five Year Plan on the recommendation of Task Force headed by Dr. JS Kanwar with an aim to develop and popularize technologies for mechanization of Indian agriculture. The Agro Produce Processing Division conducts research and development related to primary and secondary processing of agricultural commodities such as cereals, pulses, oilseeds, millets, fruits, vegetables, medicinal plants etc. The activities aim at reduction of post-harvest losses, value addition and additional income generation to the farmers. Training of stakeholders is also one of the activities of the division. HOME ABOUT TYPES PRODUCTS MACHINES VIDEOS CONTACT US
  • 104. VIDEOS Fermented pearl millet flour Chapati Fermented sorghum flour Chapati Fermented sorghum suji based stalk Fermented sorghum milk Barnyard Millet Halwa
  • 106. Challenges in Millet Processing Main underlying barriers limiting the production and consumption of millets are (1) Lower or near absence of production support, (2) lack of reach of improved methods of production and technologies, (3) Lack of appropriate post-harvest processing technologies, (4) Competition from other market friendly remunerative crops, (5) Changes in preference patterns in consumption, (6) Lack of public procurement and marketing support, (7) Absence of public or private funded promotion.
  • 109. References • Adekunle, A., Lyew, D., Orsat, V., Raghavan, V. 2018. Helping Agribusinesses—Small Millets Value Chain—To Grow in India. Agriculture 2018, 8(3), 44; doi:10.3390/agriculture8030044. • Amadou, I., Gounga, M. E., & Le, G. W. (2013). Millets: Nutritional composition, some health benefits and processing-A review. Emirates Journal of Food and Agriculture, 501- 508. • Devi, P. B., Vijayabharathi, R., Sathyabama, S., Malleshi, N. G., & Priyadarisini, V. B. (2014). Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. Journal of food science and technology, 51(6), 1021-1040. • Dykes, L., & Rooney, L. W. (2007). Phenolic compounds in cereal grains and their health benefits. Cereal foods world, 52(3), 105-111. • Saleh, A. S., Zhang, Q., Chen, J., & Shen, Q. (2013). Millet grains: nutritional quality, processing, and potential health benefits. Comprehensive Reviews in Food Science and Food Safety, 12(3), 281-295. • Shobana, S., Krishnaswamy, K., Sudha, V., Malleshi, N. G., Anjana, R. M., Palaniappan, L., & Mohan, V. (2013). Finger millet (Ragi, Eleusine coracana L.): a review of its nutritional properties, processing, and plausible health benefits. In Advances in food and nutrition research (Vol. 69, pp. 1-39). • Singh E and Sarita. Nutraceutical and Food Processing Properties of Millets: A Review. Austin J Nutri Food Sci. 2016; 4(1): 1077.
  • 111. Kodo Kheer Ingredients Kodo rice: ½ cup Water – 1.5 cups Boiled Hot Milk - 2 cups or as needed Sugar - ½ cup Sweetened Condensed Milk - ½ cup Cardamom Powder- ½ tsp Ghee - 1 tsp Cashews - 6 chopped Raisins - 2 tblsp Instructions • Take kodo rice in a pot, add water and bring it to a boil. Cover and simmer for 15 to 20 mins till it is cooked. • Take it off the heat and add in sugar and keep mixing for 5 mins. • Now add in boiled milk, condensed milk, cardamom powder and mix well. • Fry cashews and raisins in little ghee and add it into the kheer. • Mix well. • Serve hot or cold.
  • 112. Ragi Kheer Ingredients Ragi Rava - ½ cup Water - 1.5 cup Milk - 3 cups Sugar - ½ cup Sweetened Condensed Milk - 4 tblsp Cardamom Powder - ½ tsp Instructions • Take ragi rava in a pot. • Add water and cook till ragi rava is cooked. Set aside. • Take milk, sugar and condensed milk in a sauce pan and cook till it is reduced by half. • Now add in ragi rava and mix well. • Add in cardamom powder and mix well. • Serve cold.
  • 113. Barnyard millet halwa Ingredients 1 cup Barnyard Millets 1 cup Sugar 4 cups Water 4+1 tbsp Ghee or Clarified Butter 2-3 pods of Cardamom 6 almonds 6 Cashews, optional Instructions • Roast in Barnyard Millets ghee by continuously stirring it till it turns slight golden brown. • In a separate vessel take water which should be four times the sugar. • Add two opened pods of cardamoms and sugar. • Give it two to three boils till the sugar is dissolved in water. Keep it aside. • Add the dry fruits to the Wok • Add the light sugar syrup. Continue to stir so that no lumps are formed. • Keep stirring on high flame till it becomes dense and millet has absorbed entire syrup. • Keep stirring till you see halwa has left the sides and centered itself. • Serve hot.
  • 114. Foxtail Millet Halwa Ingredients Thinai – 1 cup Moong dal – ½ cup Jaggery – 2 cup Ghee – 1 cup Coconut pieces – 3 tsp Cashew – 3 tsp Cardamom – 2 nos: Instructions • Soak foxtail millet rice and moong dal for two hours in separate vessel. • Make a fine paste of both moong dal and foxtail millet rice together. • Take bottom thick vessel add a little ghee and add the paste • Sauté continuously till it is half cooked (add ghee little by little when needed) • Add the jaggery it should dissolve well. • Cut coconut into small pieces and keep aside. • In a small pan roast coconut and cashew. • When jaggery dissolves, add the coconut and cashew. • Once the ghee starts coming off the edges of the vessel, halwa is well cooked • Halwa is ready to be served
  • 115. Pearl millet khicdi INGREDIENTS 2/3 cup pearl millet bajra 1/3 cup moong dal 2 tsp ghee 1 tsp cumin seeds 4 cloves garlic finely chopped Vegetables cut into large chunks 2-3 green chillies slit 1 tsp salt 1/2 tsp turmeric powder 1 tbsp coriander powder 1 tsp garam masala powder INSTRUCTIONS soak the millet for at least 12 hours in water. Fry cumin seeds, garlic, chillies and vegetables in ghee in a pressure cooker for a minute. Add the soaked and drained millet and moong dal along with all the dried spices and salt. Mix 4.5 cups water into this and bring to a boil. After 3 whistles, reduce flame to sim and cook for 15-20 minutes. Serve this hot
  • 116. A model of food consumption in India Reference: Adekunle et al., 2018 doi:10.3390/agriculture8030044
  • 118. Reports of National Nutrition Monitoring Bureau (NNMB, 2006) indicated that consumption of millets in general was higher in the states of Gujarat (maize, pearl millet), Maharastra (sorghum), Karnataka (finger millet) but almost nil in the states of Kerala, West Bengal, Orissa, and Tamil Nadu where rice forms the major staple. The consumption of millets in Gujarat and Maharashtra (200 and 132 g/CU (consumption unit is a coefficient and 1 CU corresponds to energy requirement of 2400 kcal/day of an Indian male doing sedentary work) was higher compared to that of Karnataka (75 g/CU/day), Madhya Pradesh (32 g/CU/day), and Andhra Pradesh (16 g/CU/day). Tamil Nadu (3 g/CU/day) and Orissa (1 g/CU/day) showed negligible amounts of consumption. Though Indians continue to consume cereals as the main staple providing 70–80% of total energy intake in majority of Indian diets (Gopalan et al., 2009), the consumption of millets is very low compared to rice and as evident by our recent study on dietary profile of urban Indians (from the Chennai Urban Rural Epidemiology Study (CURES)) which revealed that, the millets contributed to only about 2% of total calories (6.7 g/d) (Radhika et al., 2011), while almost half of the daily calories were derived from refined grains such as polished white rice (253.4 g/day) (Radhika et al., 2009). Reference: Shobana (2013)
  • 119. Health benefits of Millets  Hypolipidemic: Lowers bad cholesterol level, Helps to protect against heart diseases  Low-glycemic index : Prevents type 2 diabetics  Antioxidant characteristics (phenolic acids and glycated flavonoids): prevention against degenerative diseases ( cancer, heart diseases): Prevents onsets of breast cancer, Helps to optimize kidney, liver and immune system health,  High crude fibre: Beneficial in detoxifying body, potential prebiotic and can enhance the viability or functionality of probiotics  Typical millet protein contains high quantity of essential amino acids especially the sulphur containing amino acids (methionine and cysteine)  Effective in reducing blood pressure  Summary: Whole millet grains Anti-diabetic, anti-tumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties
  • 120. Processing techniques for nutritional quality • Decortication • Soaking • Cooking • Germination • Malting • Fermentation • Steam flaking • Extrusion cooking • Popping
  • 121. Roti (unleavened pan cake) mudde (dumpling) porridge Multi grain flour Millet Dosa Millet Idli Millet Pappad Enjera Conventional food products
  • 122. Millets flakes Millets Hurihittu Noodles-vermicelli of Millets Tongba (Alc.) Non- Conventional food products
  • 123. • Consumers do not view millets as a modern product • Awareness of health benefits is limited to niche markets • Lack of scientific information to substantiate any health claims about millets • Clear information about millets and the technologies • Lack of grading and standards for millets • Need for more food processing technologies specifically for each type of millet • Varieties especially suitable for processing qualities have to be developed
  • 124. Comparative of nutritional value of some major Cereals and Millets Source – FAO
  • 125. Minerals and vitamins in millets (mg)
  • 126. Value added products developed from millets at CIAE Fermented sorghum milk Fermented pearl millet flour Chapati Fermented sorghum flat bread Fermented sorghum flour Chapati Fermented sorghum suji based stalk
  • 127. Process protocol for whole grain fermented sorghum and pearl millet flour with improved taste and storability Fermented ready to cook products: Ready to cook masala sorghum mix, upma mix, kodo kheer and halwa mix Kodo kheer mix Kodo Halwa mix Masala sorghum flakes Sorghum Upma mix
  • 128. Traditional and Commercially available value added products from millets
  • 129. 1. Millet Rice and flour
  • 130. Traditional ready to cook ready mixes
  • 132. Traditional millet based ready to eat products
  • 135. Baked & extruded products
  • 139. Storage • Pearl millet • Sorghum • Kodo • Kutki • • Higher incidence of storage pests in the rainy season • Stored grains of sorghum and pearl millet are attacked by the maize weevil (Sitophilus zeamais) • Fungal infection • Fusarium verticillioides • Claviceps sorghi • Aspergillus spp..
  • 140. Storage of by products and processed products • High lipase activity (pearl millet) • Dry heat treatment • Extrusion • Puffing • Wet heat treatment • Steam flaking • Bioprocessing • Fermentation • Sprouting • Malting • Packaging with low O2 and H2O permittivity packages
  • 141. By product utilization • Millet bran (15- 20% oil) • husk • Bran oil • Enzyme production • Mushroom production • Dietary fibre • Prebiotic • Functional food • Pigment extraction • Bioactive compound extraction • C-glycosylflavones (antithyroid) • Arabinoxylan
  • 142. Value chain analysis • Weak Supply Chain • Customer Awareness • Poor Yields • Inadequate or Inefficient Processing Facilities • Floundering Policy