NAIP Full ReseARch PRoPosAl

A Value of Chain on Composite Dairy Foods with Enhanced Health Attributes

Funded by:

National Agricultural Innovation Project (NAIP)Indian council of Agricultural Research (IcAR)

(component - 2)

Consortium Partners:

National Dairy Research InstituteCentral Institute of Post Harvest Engineering & Technology, Ludhiana

Arpana Research & Charities, Madhuban, Karnal

New Millennium Health Foods Pvt. Ltd., Noida

Published by: Director, National Dairy Research Institute, (Deemed University) Karnal-132001, India Tel: 0184-2252800 Fax: 0184-2250042

Compiled &: Dr. A.K. Singh & Dr. Gopal Sankhala Edited by

Printed by: Intech Printers & Publishers # 353, Ground Floor, Mughal Canal Market, Karnal - 132 001, Haryana Contact No. 0184-4043541, 3292951 E-mail: jobs.ipp@gmail.com

ContEnts

NAIP Full Research Proposal 1

Abstract 3

Value chains : Before intervention & After intervention 8

Detailed Research Proposal 17

Major achievements/ technologies/ success stories emanating from the center 31

Brief Resume of Consortium Leader 77

Brief Resume of Consortium Principal Investigator 78

Brief Resume (Dr. A.A. Patel) 80

Brief Resume (Dr. S. Balasubramanian) 82

Brief Resume (Dr. Nepal Singh) 85

Environmental and Social Safeguards Management in NAIP 86

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NAIP Full ReseARch PRoPosAl

Title of proposal : A value Chain on Composite Dairy Foods with Enhanced Health Attributes

Component code : 02

Consortium Leader : Dr. A. K. Srivastava Director & Vice Chancellor, NDRI (Deemed University), Karnal

Name of CPI : Dr. Ashish Kumar Singh, Senior Scientist, Dairy Technology Division, NDRI, Karnal

Name of Co PI : Dr. A. A. Patel, Head & Principal Scientist, DT Division, NDRI, Karnal

Institution : National Dairy Research Institute, Karnal

Mailing Address : Dairy Technology Division National Dairy Research Institute Karnal-132001 (Haryana) Phone – 0184-2259291, 2259240 Fax – 91-184-2250042 Email – aksndri@gmail.com

Consortium partners

Public Institutions

NGO

Industry

:

:

:

1. Central Institute of Post Harvest Engineering & Technology, PAU Campus, Ludhiana

1. Arpana Research & Charities, Madhuban, karnal-132001

1. M/S New Millennium Health foods Pvt. Ltd.., Noida

Linkages International

National

:

:

1. Cornell University, USA. 2. University of Georgia, Athens, USA

1. NIN, Hyderabad, 2.SHGs, 3.Consultants

4. Dairy and Food Industry, 5. Society for Innovation and Entrepreneurship in Dairying (SINED), National Dairy Research Institute, karnal-132001

6. Farmers 7. Government Organization

Date of start of proposal : 1st March, 2009

Planned duration : 3 1/2 years

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Fund Requirement

Type of

expenditure

Budget head Proposed budget

(Rs. In lakhs)

% of Total

Recurring

TA (National Travel) 7.700 2.72

Workshops/Meetings etc 2.500 0.88

Contractual Services 34.210 12.08

International & National Training / Conference attendance including training conducting

14.500 5.12

2. Consultancy (national & international) 0.00 0.00HRD sub-total 58.91 20.81Operational Expenses 81.430 28.76

Sub-Total 140.34 49.57

Non-Recurring

Indigenous & Imported Equipment 122.850 43.39

Works (new & renovation) 2.000 0.72Furniture (lab and office) 2.500 0.88Others (Books, Journals, soft ware) 4.750 1.67Institutional charges 10.636 3.75Sub-Total 142.736 50.43Grand Total 283.076 100.00

Funds requested from NAIP

Funds available from other sources

(Non tangible)

Indirect support of scientists’ salary, support services, infrastructural amenities to about Rs.100 lakhs/year. The institute has model dairy plant, food processing incubator, quality testing labs besides resource personnel.

Expected Resource Generation/ Year Rs. 10 lakhs per year

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I. AbstRActA spectacular achievement in almost every agricultural sector since independence has en-abled the country to be placed among top most nations. However, every segment of the so-ciety have not been benefited by these achievements and still hunger and prevalence of mal-nutrition is on rise. India has the largest number of the under-weight and low birth weight children. According to an estimate more than 75% children are anemic. 57% suffer with sub-clinical vitamin A deficiency and similar scenario exists with women as well. In the recent past the growth rate agriculture sector has slowed down considerably, posing a serious threat to food security, nutritional security and moreover to farming community. Newer challenges like climate change, depleting water table, faster erosion of soil nutrients, multifold increase in incidence of pests and diseases are emerging at global level. A two pronged policy ap-proach to solve food insecurity and malnutrition is needed; continued and increased growth of the agricultural sector and revitalization of nutrition-centered farming systems based on minor cereals, millets, oilseeds and leguminous crops. Minor cereal and millet crops which can be grown under diverse agro-climatic conditions, with lesser inputs and at the same time possess unique nutrients and bioactive components that may promote health of consumers specially those belongs to less privileged groups. The value addition and by-product utiliza-tion scenario in our country is quite dismal resulting in huge losses in revenues, poor returns to farmers and unavailability of quality nutrients to masses. Indian dairy sector with over 100 MT milk productions and 20% level of processing is considered as source of livelihood for 70 million farmers. The pace and the level of value addition in dairy industry are better if compared with other food processing sector. However substantial amount of skim milk and some other by-products including whey, could not be processed due to the lack of alternatives. Technological advancements and nutritional benefits milk solids present in by-products offer an opportunity to utilize them for product development. Dairy based foods always have been an integral part of our rich cultural heritage and the nutritional advantages associated with consumption of these products is unparallel. The proposed project has been conceptualize to investigate the opportunities for effective utilization of milk by-products and two neglected agricultural crops viz. pearl millet and barley, by developing nutritious and health foods. The technological packages for such food products encourage farmers to cultivate improved cultivars on larger scales, sell their produce at higher price and thus improve their livelihood. Successful commercialization and marketing strategy formulation provide great scope to industry to develop nutritious and functional dairy foods with specified nutrients and health target.

the following researchable gaps are identified:

Absence of efficient and sustainable processing technologies for utilization of milk by- ¾products i.e. whey and skim milkDecline in production and consumption of minor agricultural commodities like pearl ¾millet & barley due to absence of suitable varieties and appropriate value addition technologies.

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Unutilized nutritional and bioactive components present in pearl millet & barley for ¾human consumptionAbsence of low cost complementary foods based on milk by-products and pearl millet ¾& barley malt in the Indian market.Unexplored promising technological packages for composite dairy foods with enhanced health ¾attributes, based on milk by-products and underutilized pearl millet and barley grains. Lack of nutritional profiling data and validated health effects of composite dairy foods ¾meant for specific target groupsAbsence of effective marketing, technology transfer and entrepreneurship strategies for ¾promotion and adoption of newer health foods for successful commercialization

based on the identified gaps, the proposal focuses on the following objectives:

To harness the nutritional and therapeutic potential of milk by-products (whey and ¾skim milk) and underutilized plant species (pearl millet & barley) for development of functional foods To develop technological package for composite dairy foods (complementary foods, ¾fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributesTo validate the consumer acceptability and targeted health benefits composite dairy foods ¾To assess the techno-economic feasibility of the newly developed technologies through ¾linkages with industry, marketing personnel and Self-help group

list of Innovations

Membrane processing technologies for milk by-product utilization in formulation and ¾manufacture of health foodsSuitable varieties of pearl millet and barley for processing and product development ¾Primary processing equipments for pearl millet & barley ¾Low cost complementary foods based on milk by-products and minor agricultural ¾commodities

1. Validated health benefits and nutritional profiling of composite health foods2. Communication and extension tools for creation of awareness among society for

enhanced consumption of composite dairy foods3. Entrepreneurship development for processing of pearl millet, barley and milk by-

products processing4. Technology transfer for commercialization of composite dairy foods to industry,

entrepreneurship and Self Help Group (SHG’s) using concept of Technology Business Incubator (TBI)

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III. list of consortia partners and addresses

S.No. Consortium Partners

Name of the Collaborative PIs Designation Full address with Phone

Fax and EmailA NDRI, Karnal Dr. A. A. Patel

(Co PI)Head & Principal Scientist (Dairy Technology)

Dairy Technology Division National Dairy Research Institute Karnal-132001 (Haryana) Phone – 0184-2259291, 2259240 Fax – 91-184-2250042 ashok.ap@sify.com

B CIPHET Ludhiana

Dr. S. Balasubramanian Senior Scientist Food Grains and Oilseeds Processing Division Central Institute of Post Harvest Engineering and Technology PAU Campus,Ludhiana - 141 004, Punjab balaciphet@yahoo.com (M): 09915649680

C ARPANA Mrs. Aruna Dayal Project Officer ARPANA Head Office, Madhuban, Karnal (Haryana)-132037 Ph. 0184-2380806, 9896431695 arct@arpana.org

D M/S New Millennium Health foods Pvt. Ltd. Noida

Dr. Nepal Singh Managing Director

New Millennium Health Foods Pvt. Ltd. G-25, Site-B UPSIDC Industrial Area, Greater Noida (UP) Ph. No. +919910063214, Email. singhnepal@gmail.com

signatures of Representatives of consortium Partners

1. Dr. Balasubramanian Co PI CIPHET. Ludhiana _________________________

2. Mrs. Aruna Dayal, Co PI ARPANA, Karnal. _________________________

3. Dr. Nepal Singh, Co PI New Millennium Health Foods Pvt. Ltd. Pvt. Ltd. Noida __________________________

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This application is submitted by Lead institution for this Consortium on behalf of all other partners. It has been made with the full agreement of the participating institutions after several interaction sessions. The application is approved by the Heads of the Lead Consortium, together with those of Co PIs of (Consortia Partners) all institutions agree to provide logistic and administrative support as necessary. Participating institutions agree to allow the CPI and Co PIs to devote adequate time and undertake tours, etc., as required. Consortium Leader will discharge his duties for facilitation functions and undertake monitoring and timely reporting on this project. Accounts will be maintained and funds disbursed and project implementation supervised in accordance with ICAR/ NAIP guidelines for handling NAIP funds.The Consortium leader and the Consortium partners solemnly declare that they will be abided by the ICAR guidelines on IPR on the issues arising out of this project.

(Dr. Ashish Kumar Singh) (Dr. A. K. Srivastava) Consortium Principal Investigator Head of Lead Consortium Date: 14.10.2008 Date: 14.10.2008

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IV. Abbreviations

Abbreviation Expansion of abbreviation

ASF Agriculture Science Foundation

CFTRI Central Food Technological Research Institute (Mysore)

CL Consortium Leader

CMU Consortium Monitoring Unit

Co-PI Co Principal Investigator

CPI Consortium Principal Investigator

CIPHET Central Institute of Post Harvest Engineering & Technology

GMP Good manufacturing Practices

HACCP Hazard Analysis and Critical Control Point

ICAR Indian Council of Agricultural Research (New Delhi)

ICMR Indian Council of Medical Research

IPR Intellectual Property Rights

NAIP National Agricultural Innovation Project (New Delhi)

NCD Non Communicable disorders

NDRI National Dairy Research Institute

NGO Non-Governmental Organization

NIN National Institute of Nutrition

PRA Participatory Rural Appraisal

RRA Rural Rapid Appraisal

SHG Self Help Groups

SINED Society for Innovation in Entrepreneurship and Dairying

WPC Whey Protein Concentrate

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VAlue chAINs : beFoRe INteRVeNtIoN & AFteR INteRVeNtIoN

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V. Details of lead consortium applying for research proposal

1. Date of establishment of the institution: 1953

2. Mandate of the Institution

To undertake basic and applied research in the area of Dairying covering production, ¾processing, economics and managementTo develop Dairy Farming Systems for different agro-climatic conditions and ¾demonstrate models for transfer of technology To organize and conduct programmes at under-graduate and post-graduate levels in ¾various branches of dairy science To organize short term specialized training programmes and vocational courses ¾To collaborate with National and International agencies for dairy research and ¾developmentsTo provide consultancy to Dairy Industry, Dairy Farmers and other Dairy Development ¾Agencies To act as Referral Centre on Dairy Research ¾

3. Full Address with Fax/ e-mail

National Dairy Research Institute (Deemed University) Karnal-132001 (Haryana) Phone No. +91-1842259002, 2252800, 2259004 Fax No. +91-184-2250042 e-mail: dir@ndri.res.in

4. Name and Address of the head of Institution

Dr. A. K. Srivastava,

Director & Vice Chancellor, National Dairy Research Institute (Deemed University) Karnal-132001 (Haryana) Phone No. +91-1842259002, 2252800, 2259004 Fax No. +91-184-2250042 e-mail: dir@ndri.res.in

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5. brief details of work done by the consortium leader and associates in the area of the proposal

National Dairy Research Institute, Karnal has a strong tradition of research in the area of dairy and food processing. The institute since its establishment in 1953 at Karnal is continuously working for development of technological packages for dairy products, analytical tools for quality assurance and training of entrepreneurs & industry personnel in the field of milk processing. Some of the work that has been done at the institute are listed here:

Ethnic dairy foods: ¾ Technologies have been developed for indigenous dairy products, which were hitherto in the strict domain of halwais. Many of these technologies have been successfully commercialized. In order to trap the overseas market shelf-life extension innovations has successfully developed including retort processing, hurdle technology application for long-life milk cake & paneer curry.Convenience traditional dairy products: ¾ Innovative processes for ready-to-reconstitute (RTC) convenience mixes like RTC rasmalai mix, basundi mix, kheer mix, instant dalia mix, have been developed.. Dairy products with enhanced health attributes ¾ : Dairy foods with enhanced health attributes such as probiotic cheese and dahi, sports drinks, low cholesterol ghee, arjuna herbal ghee and products like dietetic ice cream and low calorie sweets have also been developed at NDRI. Many of these products have been already transferred to industry.By-product Utilization: ¾ Whey has been utilized in beverages such as flavoured dairy drink, lassi, fruit-based drinks and soups. Membrane technology has been harnessed successfully for the efficient utilization of whey. Prime among these are preparation of whey protein concentrates, whey powder and lactose. Technologies of certain whey based dairy drinks & soups have already transferred to dairy processing units for commercial production.Natural preservatives: ¾ Food-grade bacteriocin-based preservative formulations have been developed. These have been successfully used for extending the shelf life of a wide range of processed dairy products.Mechanization: ¾ The institute also has done pioneering work in mechanization of processes for the manufacture of traditional dairy products.Quality and safety: ¾ Continuous and parallel efforts have also been made to enhance and maintain the quality of the processed foods through development of rapid detection kits for adulterants and antibiotic residues. Work has also been successfully carried out for establishing the genotoxicity of sucralose and estimation of levels of artificial sweeteners and their degradation products in processed dairy productsBiotechnological interventions: ¾ PCR based kits for detection of food pathogens and a plasmid-based food grade cloning and expression vector host system for lactobacilli have been developed. High-level expression of buffalo chymosin Pichia Pastoris was achieved which may find application in cheese industry as rennet substitute

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6. list of scientific human Resources Available for the Proposal with Name, Designation and Area of specialization

NDRI, Karnal lead centre

No. Name Designation Area of Specialization

1 Dr A. A. Patel Head and Principal scientist Dairy Technology

2 Dr R. R. B. Singh Senior scientist Dairy Technology

3 Dr Suman Kapila Senior scientist Animal Biochemistry

4 Dr Lata Sabikhi Senior scientist Probiotic & functional foods

5 Dr Sumit Arora Senior scientist Dairy Chemistry

6 Dr Vivek Sharma Senior scientist Dairy Chemistry

9 Dr S. K. Tomer Senior scientist Dairy Microbiology

10 Dr Gopal Sankhala Senior scientist Dairy Extension

11 Dr. S.K. Kanawjia Principal scientist Dairy & fermented Foods

12 Dr. A.K. Chauhan Principal scientist Dairy Economics and Statistics

13 Dr. Ravinder Malhotra Senior Scientist Dairy Economics and Statistics

14 Dr. Rajeev Kapila Senior Scientist Animal Biochemistry Division

15 Dr. D. K. Gosain Head, KVK, NDRI Village level Extension

cIPhet, ludhiana

No. Name Designation Area of Specialization

1 Dr. S. Balasubramaniam Senior ScientistPost Harvest process & Food Engineering (Millet processing)

2 Dr. K. K. Singh Head & Principal ScientistPost Harvest Process & Food Engineering (Cereal Processing)

3 Dr. D. N. Yadav Senior Scientist Food Science & Technology

ARPANA Research & charities, Madhuban, Karnal

No. Name Designation Area of Specialization

1 Mrs. Aruna DayalDirector Rural Development

Community development

2 Mr. Ish Bhatnagar Project Officer Community development &

3 Mrs. Mamta Rehan Project Officer Rural community development

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M/New Millennium health Foods Pvt. ltd., Noida

No. Name Designation Area of Specialization 1 Dr. Nepal Singh Managing Director Food Technology

7. list of research projects presently handled by consortium leader, period, costs and source of funds thereof

As the consortium leader and also as the head of the NDRI Deemed University he is involved in the following major research programmes in implementation, monitoring at advisory level.

S.

No

Title of the project Project cost (role of CL) in lakh

Source of funding

1Production of competent donor cells from skin fibroblasts of elite Sahiwal cattle for gene expression/nuclear transfer studies

41.00 DBT

2 Buffalo production and reproduction genomics 202.37 ICAR Niche Area

3Elucidating the physiological and genomic regulation process of follicular development, oocyte maturation and embryogenesis in buffalo

602.91 NAIP

4Impact, Adaptation and vulnerability of Indian Agriculture to climate change

61.95 Network Project

5Increasing the anti-carcinogenic potency of buffalo milk by enhancing its CLA Content through dietary modification

26.03 DBT

6Cloning expression & production of haemeproteins by yeast in fermenters for combating nutritional iron deficiency

79.00 DBT

7Exploring Propioni bacteria as a potential source of vitamin B-12 and functional probiotic ingredient in a dairy based nutraceutical formulation

62.69 DBT

8Development of molecular techniques for identification and typing of indigenous probiotic cultures

80.09 DBT

9Development of probiotic dahi for immune system modulation cholesterol lowering and anti-carcinogenic attributes

38.30 DBT

10Agroweb-Digital Dissemination system for Indian Agricultural Research-

39.00 NAIP

11Development of microbial based “on farm” rapid kits for the detection of antibiotic residues in raw milk during production and processing

41.00Ministry of Food Processing Industries (MOFPI)

12Development of block and real time PCR kits for multi- pathogen detection for application in dairy industry

58.00Ministry of Food Processing Industries (MOFPI

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8. collaborative programmes of the consortium leader with other research centers – title, Institutions involved, Project cost, and source of funding for 5 years

S.No Title of the project Project cost (role of CL) in lakh

Source of funding

1Network project on “R&D support for process up-gradation of indigenous milk products for industrial application”

200.00 Network ICAR

2Development of biosensors and micro-techniques for analysis of pesticide residues aflatoxin, heavy metals and bacterial contamination in milk

218.13 NAIP, BITS, Goa

3Uncertainty reduction in methane and nitrous oxide emission from Indian Livestock

25.43 NATCOM-UNFCC

4Rumen microbial manipulations for mitigation of methane emission and productivity enhancement in dairy animals

112.64National fund, NANIAP, IVRI

5Development of estrus synchronization protocols in Mithun (Bos Frontalis) for fixed time insemination

15.63 NRC, Mithun

9. Major Achievements/ technologies emanating from the work of consortium leader

The consortium leader has been working in the area Pharmacology & Toxicology, including of food safety aspects, since last 27 years at various capacities. During this period he has handled various research projects in various capacities and diverse nature. As Director & Vice Chancellor of NDRI Deemed University he has made a significant impact in initiating new research projects in dairying. During this period he has been instrumental in collaborating with National and International Institutions and funding agencies. He has organized many conferences, symposiums, seminars and workshop, field days, exhibitions to educate and popularize issues related to milk and milk products such as processing, nutritional, therapeutic role, and quality & safety aspects. These functions were attended by a large number of people including scientists, industry personnel, students, farmers, entrepreneurs and officials.He has guided several masters and doctoral students. His major research areas are pesticides and drug residues in milk & milk products, rationalization of antibiotic doses regimen, modes of drug administration, diagnostic, toxicology and development of new techniques and new line of treatments. Some of his significant contributions are as follows:Establishment of residue limits of antibiotics, pesticides, minerals, and heavy metals in body fluids, tissues, milk & milk products1. Development of a new line of treatment for organophosphate insecticides toxicity. The

new treatment included DAM and Atropine. DAM is easily available at low cost in India as compare to other AchE reactivators

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2. Computation of exact dosages regimen of about 35 antimicrobial drugs for treatment of cattle and buffaloes leading to reduction in the cost of treatment

3. Recommendation for parenteral antibiotic administration for treatment of mastitis and endometritis in place of intramammary and intrauterine infusion, respectively. The recommendation has been adopted by field veterinarians.

4. Diagnosis of impending toxicosis of selenium. Fluorine and lead in buffaloes5. Establishment of physiological values of esteroses in different species of animals6. As a Consortium leader he has been instrumental for submission of concept note and

further development of project proposal actively. Further he will be involved in guiding, reviewing, monitoring and providing administrative, institutional and technical support to the NAIP project. He will lead from the front in developing further linkages with other institutions. Further, he would identify appropriate personnel and institutions for training under HRD.

10. Management structure of the lead consortium (R&D only)

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12. Justify how the lead consortium is equipped to implement the research programme under NAIP

National Dairy Research Institute is the premier research organizational of the nation dedicated for providing R & D and Human Research Development (HRD) support towards dairy development programme in the country. The Institute has 3 major areas of R & D activities viz. I) Dairy Production II) Dairy Processing III) Dairy Extension/Management, All the R&D activities are managed through 11 research divisions/Sections, namely Dairy Technology, Dairy microbiology, Dairy Chemistry etc. The Institute has a Agriculture Technology Information Centre ( ATIC) & Krishi Vigyan Kendra (KVK). The Institute has infrastructure consisting of central facilities such as Livestock Farm, Fodder Farm, Model Dairy Plant, Experimental Dairy Plant, Consultancy Unit, Agriculture Technology Information Centre (ATIC) etc. Scientists of the Institute have direct interaction/interface with the farmers through frequent field visits to understand their problems and initiate their research programmes accordingly. Grameen Dairy Melas, Kisan Sangostitis and off-campus training programmes are being organized in the adopted villages to bring awareness among dairy farmers. R & D efforts of the scientists at NDRI has added value to research by the way of development of new functional dairy products e.g. long life milk cake, Instant basundi mix, Instant rasmalai mix, Milk-cereal based fermented foods, Extended shelf life mango lassi, probiotic dahi. Animal trials of these fabricated foods for non-communicable disease such as Diabetes, cancer etc. have proved its efficacy. The Research Labs at NDRI are equipped with latest sensitive analytical instruments for carrying out research in most advanced areas of Dairying. A Technology Business Incubator (TBI) has also been made fully functional, in order to promote innovation and Entrepreneurship in Dairying.

13. Registration No. etc.: same as that of IcAR

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VI. DetAIleD ReseARch PRoPosAl

1. Introduction

India is among the top producers of food grains, milk, inland & marine fisheries, fruits, vegetables, spices, egg & poultry products, herbs, sugarcane, tea and oilseeds. This feat has been achieved through judicious application of technological developments in the field of agriculture and animal sciences. Technology has a crucial role in addressing the issues pertaining to food production, processing and marketing. Continued growth of the agricultural sector is important as it plays a pivotal role in improving the livelihood of farming communities along with ensuring the food security of the nation. National Academy of Agricultural Science (NAAS), in its deliberations a few years ago emphasized on ensuring nutritional security rather than food security alone. Farming is both a way of life and the principal means of livelihood to 65% of rural Indians. One of the major problems that the Indian farmers are facing is the poor returns on their produce largely owing to highly inefficient supply chain, presence of intermediaries and low level of processing (2 - 15%) coupled with huge post harvest losses (20 – 30% in perishables. Level of processing and export scenario is quite dismal in all food categories thus becoming a major burden on growing economy. Indian food processing industry, which is in its nascent stage and worth 26 billion US $ contributes about 8% to GDP. The richness of agricultural diversity and rise in per capita income offer are great prospects for Indian food industry, including dairy sector. India’s middle class- 583 million -is the backbone of Indian food sector as they spend approximately Rs. 380 billion US $ on food items which is expected to reach Rs. 1.5 trillion $ by 2025. Although, the extent of progress in agricultural, industrial and on economic fronts have been enormous, a survey indicates that approximately 50% of Indian children under age of three years are underweight, 39% are stunted, 20% are severely malnourished, and 80% are anemic. According to another report 6000 children die due to malnutrition or lack of essential micronutrients in diet. Surprisingly more than 70% of the Indian population consumes less than 50% of the RDA of micronutrients. Child malnutrition is not only responsible for 22% of India’s disease burden and about 50% of 2.3 billion child mortality, but is also a serious economic hazard. The loss due to micronutrient deficiency cost India 1% of its GDP that amounts to Rs. 27,770 million. On the other front processing operations involving in conversion of raw material into wide range of value added foods often generate various by-products. According to an estimate, agricultural by-products from all crops, livestock and fisheries sector amounts to be about 700 million tones annually. At present by-product utilization is approximately 25% and by applying appropriate strategic interventions these can be converted into nutritional food products. Conversion of milk into various value added dairy products results in generation of three important by-products namely whey, skim milk and butter milk. Whey is the largest by-product of the dairy industry both in terms of volume and milk solids, as it contains 50% of milk solids including whey proteins, lactose, minerals, water soluble vitamins and residual lipids. Whey is obtained during the manufacture of coagulated and fermented dairy

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products like cheeses, casein, paneer, chhanna, and shrikhand. In recent years the demand for cheeses, coagulated indigenous dairy products and casein has increased tremendously. Recent statistics suggests that around one million tone of whey is produced in India annually and it corresponds to approximately 70,000 tones of whey nutrients (Parekh, 2007). Whey contains approximately 50% of milk nutrients and rich source of lactose, whey proteins, minerals and water soluble vitamins. Whey proteins are rich source of all essential amino-acids. Their higher biological value (104) and protein digested corrected amino - acid score (PDCAS) of 1.00 making them superior than other dietary proteins. The sulphur containing amino-acids i.e. cysteine and methionine are also reported to be on the higher side than meat, soy and casein. Tryptophan, which acts as building block for niacin, is present in higher amount in whey proteins. Dietary whey proteins have a number of putative and biological effects when ingested. The ability of whey proteins to increase the level of natural anti-oxidants (glutathione) within the body and possibly in stabilizing DNA during cell division is emerging as premier contribution towards its therapeutic potential in diet. Use of cheese whey as a beverage in human nutrition, especially for therapeutic purpose can be traced back to 460 BC. Hippocrates, the legendary Greek physician, is reported to have prescribed whey for an assortment of human ailments. Liquid whey can be utilized as such or in concentrated form as whey powder or for the production of higher value added products like lactose, whey protein concentrates (WPC) or whey protein isolates (WPI). Liquid whey has also been utilized for the manufacture of a wide range of beverages and soups over the years and now a number of such products are available to consumers. However, in India despite the demand for natural nutritious drinks or beverages the commercial production of whey based drinks is still in infancy, most probably due to low profit margins. In organized sectors a few companies have initiated production of whey based beverages and soups which are becoming popular day by day. At present most of the whey produced in India is drained off creating environmental pollution because of its high BOD value (45000 ppm), at the same time losing quality nutrients means for human consumption. India is among the leading producers of minor cereals and millets. However, production and consumption are restricted to only certain geographical locations and mostly used for local consumption and as animal feed. The introduction of improved cultivars that have been developed with specific traits and suitable for processing will provide an alternative to farmers for crop diversification and also offer them better price in market. Minor cereals and millets are invariably grown in highly undulated lands of semi-arid and mountainous regions of tropics and sub-tropics, where monsoon failure and drought are frequent and soil fertility is poor. Traditional agriculture in these regions has found more dependability on these minor crops because of their extreme hardiness. The threat to genetic diversity of minor crops arises not from introduction of improved varieties but from their neglect and replacement of commercial or non-food crops. Coarse grains have been important in diets of poor. They are relatively rich in proteins, minerals and vitamins in comparison to conventional cereal crops. The nutritional significance of these crops lies in their richness in micronutrients like calcium, iron, phosphorus, zinc, vitamins and sulphur containing amino acids. The functionality of starch is comparable to other cereals and the higher proportion of non-starchy polysaccharides, dietary fiber and low

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glycemic index make them an ideal ingredient in many food formulations meant for community nutrition along with milk solids and certain other foods. In recent years consumer awareness has led to revitalized interests for health promoting components that can be eaten as a part of daily diet. It has led to the concept of functional foods and nutraceuticals. These products have a special significance in a country like India where malnutrition and infectious diseases remain a silent emergency. In our country a significant proportion of the population is vulnerable to hidden hunger and very high rates of mortality occur due to coronary heart-diseases (CHDs), cancer and diabetes; all related to diet.Functional foods constitute the fastest growing segment in world food market. “Functional Foods” and “nutraceuticals” currently lack a uniform definition. It includes products that provide essential nutrients often beyond quantities necessary for normal maintenance, growth and development, and/or other biologically active components that impart health benefits or desirable physiological effects (Mac Aulay et al, 2005). These products are similar to conventional foods in organoletpic attributes except that they have been enriched or formulated with ingredients possessing proven health benefits. Examples of functional foods include calcium-enriched milk, probiotic dairy foods, phytosterol containing margarine and fiber enriched bakery foods among others. With its strong tradition for healthy eating, India ranks among the top ten buyers of functional foods and this segment is generating US $ 6.8 billion in annual revenue, the amount expected to double by the end of 2010 (Ismail, 2005).“Diversification” is the key word for sustainability of anything may it be agriculture or industry. However, diversification will not succeed until it is of commercial significance. There is great scope for developing processing technologies for utilization of minor agricultural crops for the manufacture of novel foods with unique nutritional and therapeutic profile. Considering the popularity of cereal-based milk foods for their health benefits and excellent organoletpic qualities, the major task that lies ahead is to design these basic ingredients into products that help in alleviating the malnutrition and also appeal to the sophisticated palates of educated and health conscious consumers. Milk-minor cereal combination based foods in different forms as extruded, flaked, roasted, popped dietary formulations and as fermented foods with probiotic organisms for combating the infectious diseases like diarrhea, is the very attractive options in this regard. Therefore, it is proposed to develop novel milk foods incorporating dairy by-products and minor millets with enhanced and specific health attribute. The generation of technological reservoir and dissemination to end user could go a long way in solving problems of value addition of such “underutilized Plant Species” and milk by-products. This may also provide low cost nutritious dairy foods that can combat problem of malnutrition and infectious diseases and generate newer employment avenues. Food safety is another major concern across the world. The increase in world food trade and the advent of the Sanitary and Phytosanitary (SPS) agreements under the ambit of World Trade Organization (WTO) have led to requirement of recognition and adoption of food safety measures. The capacity of India to penetrate world markets depends on its ability to meet various merging challenges both at production and processing level. It could only be possible through research initiatives for storage and processing of food raw materials, novel food product development, development of indigenous processing equipments, appropriate packaging materials and techniques and rapid and reliable quality control methods.

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2. Rationale

the scope and nature of the problem that we wish to research

Use of whey in food system has been under active consideration by the dairy processors in the recent years because of the growing global food shortage and increasing whey processing cost for disposal and antipollution regulations. The whey utilization in food products is limited by the higher cost of processing required for its conversion into ingredients like whey powder, WPC, WPI, lactose and milk minerals. Liquid whey can only be used in formulation of products like drinks, soups and other beverages. Hence, there is a need to convert whey into intermediates like concentrates and retentates that can be used as nutrient-rich fractions for composite dairy foods. Moreover, suitability of different whey systems has to be evaluated for determining the kind of treatment required for its optimum uses. Our research showed that skim milk-whey blends can be used as base material for development of flavoured drinks, lassi-like beverage of excellent quality. The application of whey and skim milk for manufacture of special food items seems to be the most logistic way for minimizing the loss of milk solids. Minor agricultural crops including minor cereals and millets are a group of plants with short slender culms and small grains possessing remarkable ability to survive under severe drought. Presence of thick pericarp, pigments, certain phenolics, anti-nutrients, and absence of primary processing equipments are the major hurdles in consumption of these crops for widespread consumption. It is largely confined to home scales that render many of these valuable nutrients unavailable to human beings. Barley (Hordeum vulgare) is another minor cereal crop endowed with certain unique functionality that can be exploited in formulation of several products. However, in our country barley cultivation is usually restricted to its use as fodder crop and very small amount is consumed as malted flour (sattu) in certain ethnic groups. Some industries have started industrial malt production that is mainly used for brewing purpose. Malting process resulted in generation of number of intermediateries like malted flour, malt extract that may be included in formulation of wide range of processed health foods. The collaborative work between NDRI and Directorate of Wheat Research (DWR) indicated the suitability of certain newer cultivars for production of malted-milk products. Among the millet crops, India is the largest producer of Pearl millet (Pennisetum glaucum) with an estimated production of 11.79 MT. It is fourth most important food crop in India and in recent years the pearl millet production area has declined considerably. The most of the produce is consumed locally in the form of traditional foods and majority of the nutrients remain unavailable to consumers because of the presence of anti-nutrients. The processing mediated inactivation of anti-nutrients could be applied for enhanced nutrient availability and product development. Majority of health foods attract little effective demand in Indian market and have to face competitions from established brands. The recent growth and upward trend of Indian food market offer new opportunities for the development of such health foods by judicious blend of whey-skim milk-barley-pearl millet, into convenient, long-life form with proven health benefits to consumers. At our institute we have recently developed cereal-milk based

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composite dairy foods such as instant kheer mix, instant Dalia mix, malted milk beverage, malted milk ice cream, doda barfi, malted-milk caramel, low fat gulabjamun mix and bajra lassi. Successful commercialization of these newer ranges of dairy foods depends on wider acceptability, profitable marketing and sustainability. Through this project we are aimed to create opportunities for value addition for neglected commodities like whey, skim milk, pearl millet and barley by applying the advanced scientific, technical, marketing and entrepreneurship skills in the interest of farming community.

Delineate the importance of the problem in the context of national /address regional priorities and solving the constraints

Effective utilization of whey for health foods manufacture will create a “win-win” ¾situation for dairy industry. As off now a substantial amount of milk nutrients are lost along with whey that can be harness effectively for revenue generation and thus offer better return to dairy farmers as well as industry.The environmental issues associated with whey disposal that require setting of ¾treatment plants will also be taken care once the whey generated will be used for product manufactureSurplus skim milk available in dairy processing units will be utilized for product ¾manufacture and hence establishment of a spray drying unit in each plant will not be essential. Its application for value addition will minimizes milk solid wastages and problem of skim milk powder (SMP) marketing in competitive market will be eliminated. Production of pearl millet and barley crops suitable for processing, using an integrated ¾approach through intervention of technological inputs like high yielding varieties, quality seeds, improved practices, and through establishment of assured market, will increase the farm profits and income of rural farmers and improve their livelihoods.Collaborative public private partnership enhances continuous cooperation in the foeld ¾of mutual interests and benefit stake holders like small farmers, small scale primary processors, food industry and marketers.Development of technological packages for composite dairy foods with unique health ¾characteristics offers product diversification of product profile in dairy & food industry. Moreover it will also provide new products to consumers to meet their satiety, nutrition and health requirements at affordable cost. Development of low cost complementary food is expected to improve the health ¾status by offering all essential nutrients to children from economically disadvantaged segments. Probitoic application in food product development will enhance the consumption and ¾market of functional dairy foods and offer consumers different food products to fulfill their nutritional and therapeutic needsThe proposed value chain has an inbuilt plan to assure market to the farmers and ¾continuous supply of raw material to processors/ traders and health benefits to consumers.

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The cultivation of these crops which are usually grown with less inputs will have benefits ¾in long term on sustainability in terms of soil, water and other natural resources Entrepreneurship development in the areas of cultivation, primary processing and ¾manufacture of composite dairy foods as well marketing, will offer newer opportunities for self-employment and empower specially to youth and women.Pilot plants for dairy and food processing (Experimental Dairy & Technology Business ¾Incubator) is available at the campus with complete processing line for the benefit for small scale entrepreneurs and also for demonstration to industry.

What social, economic, environmental or participatory studies/ exercises underpin the assertion that the problem is important?

The project focuses on by-product utilization of dairy by-products for with emphasis on health foods development for different segments of society. At the same time it is targeting certain minor agricultural commodities like pearl millet and barley for enhanced production through improved packages of practices and value addition for ensuring better returns to farmers. Moreover, nutritional and therapeutic components present in milk by-products and minor agricultural crops will also be consumed in the form of acceptable products. A strategy to link by-product utilization, nutrition, health and sustainability of agriculture is discussed hereunder.The project assumes that small scale farmers are the saviour our indigenous technical knowledge (ITK) and use them effectively for sustainability of environments and rich bio-diversity we have. Linking of such underutilized commodities with nutrition and health for community feeding to tackle malnutrition and for urban high class consumers, where the prevalence of certain infectious and life threatening diseases are on rise.

Economically viable ¾ : At present most of the whey produced in dairy processing units or even at small scale dairy processor remain unutilized and technological development for its effective application in health food development will enhance the profit margin of dairy processors. As per Environmental regulation norms every industry has to establish treatment plants before their discharge and by using whey for product manufacture, the operational cost of treatment plants can be substantially reduced .Moreover, availability of market for raw produce in the vicinity of production area will reduce the cost of transportation and long term storage. It will encourage farmers to diversify their crop profile form conventional high input requiring rice-wheat system to minor cereals that need little or less inputs. Industry also likes to process raw material that is available in desired quantity, of quality and at relatively lower price and thus they also prefer to invest for such products. .Ecologically sound ¾ : The project is addressing one of the most serious environmental problems dairy industry is facings i.e. of whey disposal because of its high treatment requirements. The enhancement in area and production of pearl millet and barley the local farmers may handle the problem of depleting water table, faster reduction in soil nutrients in soil and higher residual build up of pesticides and weedicides in water

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and soil of project area. The continuous .production cycle involving rice and wheat has resulted in severe ecological degradation in the states like Haryana and Punjab, where project is located. Thus the project is ecologically sound.Adaptable: ¾ The technologies that is anticipated during and at the end of the project are simple, viable and sustainable, hence the indigenous nature of raw material, knowledge, processing methods and product to the local people, further enhance their faster adaptation. Value addition in whey & skim milk will provide an opportunity to industry for diversifying their production profile with little investments. The equipments and ingredients required are simpler, cheaper and at large available in existing units.Socially just ¾ : The milk is a scared item in daily diet of people of the region and wastage of milk & milk nutrients is considered as unholy. Many processing interventions that will be used in product development improve the bioavailability of pearl millet & barley, which are otherwise not metabolized in the body and contributing towards malnutrition. The composite diary foods that will be developed have resemblance to many locally available foods like dalia, rabadi, sattu. Moreover, the improved nutritional and health promoting characteristics of developed foods will meet their requirements of ‘Wholesome” food which is available at affordable cost. Further, no chemicals, drugs, colours and any harmful ingredients are added. Thus project being locally adoptable, economically viable, ecologically sound; socially ¾just the project shall be more sustainable.Relate how the proposed research relates to NAIP objectives and criteria: ¾The major aim of the project is to utilize milk by-products for the development of ¾composite dairy foods with enhanced health characteristics and effective utilization of agricultural raw materials for value addition and better return to farmers for their socioeconomic improvement. The formation of a value chain right from production of improved cultivars of pearl millet ¾and barley, opportunity development for novel foods based on selected crops & milk by-products, entrepreneurship as well as commercial manufacture through effective marketing till the consumers plate, help in meeting the needs of today’s agriculture. Food security along with nutritional security will only be ensured by proving nutritional ¾and health foods that can be consumed as a part of daily diet not as supplement. The products developed in project are meant the meet the specific nutritional needs of different segments of society and can be an effective tool in facing the problem of deficiency and infectious diseases.Collaborative public private partnership enhances the interests in many other ¾ecologically, and nutritionally rich plant commodities for a large scale production and value addition. It will benefit specially small or marginal farmers as they can grow such crops with lesser inputs in compare to conventional & cash crops. This also indirectly helps these neglected crops to sustain in competitive agriculture. Further the project involves farmer, multidisciplinary researchers like dairy, food ¾technologists, engineers, chemists, nutrition biochemists, microbiologists, economist,

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extension worker, small scale processors, dairy & food processors, marketer, NGOs, for the cause of farming community as well as consumer to lead better quality life. It also attempted to solve the problems of nutritional deficiencies through enriched, fortified and therapeutic products developed. Firs time such project has been conceptualize at national level where target commodities are by-product of dairy industry and two minor agriculture crops.The project has a unique balance between research components and community ¾development interventions for the continue growth of Indian agriculture. Thus the project is holistic in its approach by utilizing the Production-to-Consumption Supply chain, which is the main essence of National Agriculture Innovation Projects component II. The PCS chain will be continued in the society even after the closure of NAIP project and many such models can be developed further for the benefit of society.

What underlying causality do you expect during implementation as precaution for PIu?

Harmonization with the goals, schedules and sense of priority among all partners ¾participating in a particular activity:The risky and non-co-operative stakeholders considered initially were omitted. ¾A harmonies team of different institutions in multi-disciplinary mode have been ¾considered who have same zeal and to take up the challenges likely to arise during the course of research.Competence, availability and keen interests along with high level of emotional quotients ¾for meeting the objectives of the project have been the main points for selection of stakeholder.Availability of Co-PIs has been considered & human alternate is being thought off. ¾The collaborating institution PIs are regularly informed during the development of the ¾proposal.The PIU are requested to help in their assessment directly for implementation and ¾they always supported us. The experts guided us in each and every activity related to project during the Interactive workshop held at Mumbai and Hyderabad. The timely intervention of experts helped us in omitting ambiguous activities and little or no effect on project objectives. Timely release of grants and execution of tasks especially those related to administrative ¾part of the project has to be streamlined. The task of convincing farmers and industry persons for adoption of new technological ¾package is toughICT for making people aware in utilization of pearl millet, barley and milk by-products ¾is altogether new approach with different segments of society.Complementary foods developed for community nutrition programmes require high ¾profile policy makers support for its adoptionGuidance by PIU in above matters is appreciated. ¾

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Indicate if the programme is specific to different sites, if not, then role of cooperating centers for validation purpose may be restricted.

Programme is not location specific and can be duplicated anywhere in the country. The Co PIs are mostly from the nearby places from Consortium lead Centre to enhance the better interaction and easier approach. The validation of developed health foods through NIN will be carried out through Outsourcing.

3. objectives

To harness the nutritional and therapeutic potential of milk by-products (whey and ¾skim milk) and underutilized plant species (pearl millet & barley) for development of functional foods To develop technological package for composite dairy foods (complementary foods, ¾fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributesTo validate the consumer acceptability and targeted health benefits composite dairy ¾foods To assess the techno-economic feasibility of the newly developed technologies through ¾linkages with industry, marketing personnel and Self-help group

4. Review of literature

Consumer interest in the relationship between diet and health has increased the demand for information on functional foods. Rapid advances in science and technology, increasing healthcare costs, changes in food laws affecting label and product claims, an aging population, and rising interest in attaining wellness through diet are among the factors fueling interest in functional foods. Credible scientific research indicates many potential health benefits from food components. Milk nutrients are considered essential components of diets among all age groups. Likewise, many minor agricultural commodities including cereals, millets, legumes, are important constituents of the diets of poor across the globe. The various nutritional, technological and therapeutic aspects of whey, pearl millet, barley and probiotic foods has been discussed in succeeding sections.Whey is a yellow-green liquid that results from the transformation of milk into cheese or casein or other coagulated dairy products. With advancement in membrane processing, it becomes possible to fractionate whey nutrients into more usable form. The whey proteins can be retained during ultrafiltration processing while other water soluble constituents are passed in permeate stream. The retentate is dried to form whey protein concentrate (WPC) and whey protein isolate (WPI) that have high nutritional and functional properties and are capable of fulfilling the diverse attributes to satisfy different forms of utilization (de Wit, 1998). Whey protein-fed animals showed the lowest incidence of colon cancer (McIntosh et al., 1995). Experiments in rodents indicate that the antitumor activity of the dairy products lies with protein fraction and more specifically in the whey protein component of milk. Possible modes of action may be

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their positive role in enhancing the biosynthesis of sulphur containing peptide-glutathione, a natural anti-oxidant (Regester et al., 1995). The serum total cholesterol level in the rats fed with whey protein concentrate containing probiotic milk, fermented with Lactobacillus casei TMC 1543, was significantly lower than that of control group (Kawase et al., 2000). The α-La contains 2-3 times more tryptophan than an average protein. In body, tryptophan is converted into 5-hydroxytryptophan and then to 3-hydroxytryptamine (serotonin). Inadequate 1evel of serotonin in the brain has been linked to depression, obesity, insomnia and chronic headache (Welzem, 2001). Whey protein isolates (WPI) has been used to treat HIV patients because immunoglobulin and bovine serum albumins present in it, may stave off this disease (Horton, 1995; Welzem, 2001). Some recent investigations showed promising role of whey nutrients in increasing the bioavailability of fortified minerals. Singh et al. (2000) found that the whey-mango concentrate obtained by mixing 15% mango pulp (25o Brix), 77% paneer why concentrate (37% TS), 8% sugar and a pH of 4.2 was most acceptable for developing whey-mango concentrate. The product could keep well for 45 days at 250C. Whey proteins complexed with acidic polysaccharides can be used to fortify acidic fruit juices and this approach was used to develop whey protein-enriched Bael (Aegle marmeols) beverage. The CMC-WPC complex addition increased the protein level to 1.75% and this complex was observed better in comparison to pectin-WPC complex (Singh and Nath, 2004). An attempt has been made at our Institute to develop sports beverage using hydrolyzed whey. The best formulation for pineapple sport beverage were 20% pineapple juice, 7.49% sugar, 0.15% stabilizer mix and 0.12% salt mix and the drink was acceptable up to 6 months. The large scale commercial production of whey based rinks, beverages and soups depends on their market potential and certain quality issues associated with it (Singh, 2008). Hence, some alternatives may be attempted for augmentation of whey nutrients for development of foods that suits to larger segment of society.Whey ingredients like liquid whey concentrates, whey powder, lactose, whey protein concentrate and isolated whey proteins have been attempted in wide range of bakery products. A number of formulated foods based on WPC such as egg-less cake, malted-milk caramel, protein-rich biscuits and breads have been developed at this institute. With the better understanding regarding the functionality of milk molecules in bakery and confectionery products, it has become possible to produce tailor-made ingredients utilizing dairy by-products for specific application (Singh, 2008). The application of whey proteins in processed foods is hindered by the wide variations in composition of WPCs’ and due to less cost effectiveness. In developing countries, the low bioavailability of minerals (especially iron and zinc) in cereal based foods is a crucial problem for infants and young children. Depending on their localization in cereal grain, the proportions of these anti-nutrients in diet can be reduced by decortication (Akingbala, 1991; Sharma and Kapoor, 1996), a process that may also modify mineral content and bioavailability. Thus the minor millets necessitate preliminary decortication of grains for either organoleptic or technological reasons (astringency, texture, etc.). Pearl millet (Pennisetum typhoides), is among the nine major millets, with excellent resistance power towards low rainfall, and capable of withstanding continuous or intermittent drought conditions. The grain consists of 11.6% protein and 2.3% minerals and these values are much higher than corresponding values in rice, maize and sorghum (Jain and Bal, 1997). Due to high lipid contents

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(4-9%) storability of processed products is of concern especially if the grains are crushed or converted to grits or flour (Kaced et al, 1984). The grain is nutritionally superior than most other cereals in having high levels of calcium, iron, zinc, lipids and high quality proteins, but at the same time, presences of anti-nutritional factors in it lowers its digestibility with regard to protein, carbohydrates and minerals. The process of decortication is found to reduce the anti-nutritional factors such as phytates (Akingbala, 1991; Sharma and Kapoor, 1996). Lestienne et al (2007), suggested that at 12% DM after 15% tempering leads to efficient separation takes place and decortications process does not reduces the lipid and protein content but decreases the anti-nutritional factors. In order to increase the functionality and to be physiologically more benefited, fermentation of pearl millet was carried out by Haq et al (2002), and as a consequence of fermentation, in vitro protein digestibility (IVPD) increased with accompanying reduction in total polyphenols and phytic acid. Similar results have been reported by Abdalla et al (1997) and Ali et al, (2003). Extrusion cooking of cereal grains has become a very much used technique to obtain a wide range of products such as snacks, breakfast cereals, instant soup mixes, porridge and composite flours. The process pre-gelatinizes starch, denatures proteins and inactivates various anti-nutrients thus improving the digestibility and bio-availability. The extruded products can be made into different shape, forms and fortified with micronutrients efficiently. However, very little work has been done on extrusion processing of milk-cereal blends. Barley (Hardeum vulgare L.), a major cereal crop ranks among the top ten food crops and is fourth among cereals in the world. It contributes significantly to the world’s food supply as human food, malt products, and livestock feed. Carbohydrates constitute about 80% by weight of barley grain. Starch is the most abundant single component, accounting for upto 65%, but polysaccharides of cell wall origin are also qualitatively important and may represent more than 10% of grain weight. Malted barley has long been used in the food industry as a source of flavour, colour, sweetness, enzymes and other nutritional components. The six row barley has higher enzyme content, more protein, less starch, and a thicker husk than two-row barley. The higher level of diastatic enzymes makes six-row barley desirable for conversion of adjunct starches (those that lack enzymes) during mashing. Malted milk foods provide better operating margins in comparison with conventional dairy products. These foods are valued for their nutritious status, easy digestibility, high palatability and convenience of consumption. Currently India is the world’s biggest market for malt based food products. Apart from malted milk foods opportunities exists for processing of barley into nutritionally enriched breakfast cereals, convenience mixes and certain other novel foods in combination of milk. The whey or its nutrients has never been attempted as base material for the development of malted milk foods or in formulation of barley-whey nutrient based functional food products. Thus, we can safely conclude that malted milk food as a cereal based milk product is an important value added product in the Indian market.Incorporation of beneficial bacteria into foods to counteract harmful organisms in the intestinal tract has been the most visible component of this new area. The theoretical basis for selection of probiotic micro-organisms include safety, functional aspects (survival, adherence, colonization, antimicrobial production, immune stimulation, antigenotoxic activity and prevention of pathogens) and technological details such as growth in milk and other food base, sensory properties, stability, phage resistance and viability. Newer avenues as carriers of probiotic

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organisms are being sought. Thus, probiotic foods are defined as those that contain single or mixed culture of microorganisms and beneficial for the consumer’s health and improves intestinal microbial balance (Fuller, 1989). Milk though considered a complete food, is deficient in some components namely fiber and certain micronutrients thus would be a novel item if deficient components are fortified in requisite amounts. The addition of cereal or cereal components to milk or by-product obtained from dairy industries is another opportunistic entrance in the area of functional foods. Cereal acts as substrate for probiotics and in the case if underutilized cereals are utilized, the value becomes incomparable. Cereal component not only acts as a substrate but also improves flavour, textural and overall acceptability of the product. Probiotic organisms when used solely gives a product with least desirable attributes in the sense that they lack desirable aroma, and sensory appeal and are rather acidic and sour. The required suggestive concentration of probiotic bacteria is 106 cfu/g of a product to provide health benefits (Robinson, 1987). For milk based products, the probiotic strains are often mixed with Streptococcus thermophilus and L. delbrueckii (Saarela et al, 2000). Lactic fermentation of different cereals such as maize, sorghum, finger millet, has been found effective to reduce the amount of anti-nutrients such as phytic acid, tannins and thus improve protein and minerals availability (Chavan et al, 1988; Lorri and Svanberg, 1993). Fermentation using pure strains of yeasts and lactobacilli on pearl millet has been associated with improved availability of minerals (Khetarpaul and Chauhan, 1990). Fermentation using selected probiotic strains results in better acidification, cell count, and such fermented milks could be used as an application for the production of lactic beverage containing probiotic organisms (Oliveira et al, 2001). Probiotic strains of Lactobacillus acidophilus have been reported to reduce the serum cholesterol level (Gilliland et al, 1985). Lactobacillus acidophilus and bifidobacteria have been reported to synthesize folic acid, niacin, thiamine, riboflavin, pyridoxine and vitamin K (Rasic and Kurmann, 1983; Tamine et al, 1995). The probiotic dahi developed at NDRI, was found to significantly delay the onset of glucose intolerance, hyperglycemia, hyperinsulinemia, dyslipidemia and oxidative stress in high fructose induced diabetic rats, indicated a preventive role in diabetes (Yadav et al, 2007).Vitamin and mineral fortification of foods is a common technique for delivery of nutrients to the consumer. The addition of vitamins and minerals to milk and food products is used in many countries as a public health measure, whilst food industries recognize that supplementing their products with these ingredients can increase market appeal by improving their health attributes. However, many technological problems may occur upon addition of minerals to food products, mainly due to the numerous reactions of minerals with other food components. These problems may be reflected in changes in texture, colour, sedimentation, flavour and/or the functional properties of the product. Milk and other dairy products are a part of the daily diet in almost all countries. Dairy products are also easily targeted for specific consumer audiences, such as females and infants, allowing for the delivery of category specific functional ingredients. Many consumers also consider dairy products such as yoghurts, low fat milks, or fruit beverages containing whey protein to be naturally healthy. It helps to make the mineral and vitamin fortification of dairy-based systems especially desirable.

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administration of fermented milk containing whey protein concentration to rats and healthy men on serum lipids and blood pressure. J. Dairy Sci. Vol.83 (2): 255 – 263.

Khetarpaul, N. and Chauhan, B.M. (1990). Effect of fermentation by pure cultures of yeasts and lactobacilli on the available carbohydrate content of pearl millet. Trop. Sci. 31: 131-139.

Lestienne, I., Buisson, Marie., Lullien-Pellerin, V., Picq, C., Treche, Serge (2007). Losses of nutrients and anti-nutritional factors during abrasive decortication of two pearl millet cultivars (Pennisetum glaucum). Food Chemistry. 100: 1316-1323.

30

Lorri, W. and Svanberg, U. (1993). Lactic-fermented cereal gruels with improved in vitro digestibility. Int. J. Food Sci. Nutr. 44: 29-36.

McIntosh, G. H., Regester, G. O., Leu, R. K. Le, Royale, P. J. and Smithers, G. W. (1995). Dairy proteins protect against dimethylhydrazine-induced intestinal cancers in rats. J. Nutrition. Vol.125 (4): 809 – 816.

Oliveira, M.N., Sodini, I., Remeuf, F., Corrieu, G. (2001). Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotc bacteria. International Dairy Journal. 11: 935-942.

Rasic, J.L. and Kurmann, J.A. (1983). Bifidobacteria and their role. Birkhauser, Basel, Switzerland.

Regester, G. O., McIntosh, G. H., Lee, V. W. K. and Smithers, G. W. (1996). Whey proteins as nutritional and functional food ingredients. Food Australia. Vol.48 (3): 123 – 127.

Robinson, R.K. (1987). Survival of lactobacillus acidophilus in fermented products. Suid Afrikaanse Tydskrif Vir Suiwelkunde. 19:25-27.

Saarela, M., Mogensen, G., Fonden, R., Matto, J., Mattila-Sandholm, T. (2000). Probiotic bacteria; safety, functional and technological properties. J. Biotechnol. 84: 197-215.

Sharma, A., and Kapoor, A.C. (1996). Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation. Plant Foods for Human Nutrition. 49: 241-252.

Singh, Ashish Kumar and Nath, Nirankar. 2004. Development and evaluation of whey protein-enriched ‘BAEL’ beverage. Journal of Food Science and Technology, 41 (4), 432-436

Singh, Ashish Kumar. 2008. Application of dairy by-products in bakery and confectionary products. In CAS Compendium “Technological Advances in the Utilization of Dairy By-products”. Centre of Advanced Studies in Dairy Technology, DT Division, NDRI, Karnal. 184-191pp

Singh, S.; Singh, Ashish Kumar and Gandhi, D. N. 2000. Formulation of whey-mango concentrate. Paper presented in Conference on “Biotechnological Strategies in Agro Processing” on 9-11th Feb. 2000. Organized by Punjab State Council for Science and Technology, Chandigarh

Tamine, A.Y., Marshall, V.M., Robinson, R.K. (1995). Micro-biological and technological aspects of milks fermented by bifidobacteria. J. Dairy Sci. 62: 151-187.

Walzem, R. L. (2001). Health enhancing properties of whey proteins and whey fractions. Applications monograph. US Dairy Exports Council, USA.. Pp: 1 – 8.

Yadav, H., Jain, S., Sinha, P.R. (2007). Antidiabetic effect of probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei in high fructose fed rats. Nutrition. 23: 62-68.

31

MAJoR AchIeVeMeNts/ techNologIes/ success stoRIes eMANAtINg FRoM the ceNteR

Developed technologies for the manufacture of variety of indigenous dairy products viz. ¾Khoa and khoa based sweets, chhana & chhana based sweets, srikhand, Rabri, Paneer etc.Developed several innovative ready-to-reconstitute formulations for the manufacture ¾of khoa gulabjamun, Raosgolla, Kulfi,Rasmalai, Basundi, Kheer, Dalia and Paneer curry for adaptation at industrial scale.Body slimming effect of conjugated linoleic acid (CLA) established by intervention of ¾CLA alone and along with SMP on body fat metabolism and blood lipid profile.Modulatory effect of fermented milk products on immune function. The fermented ¾milk products were characterized for their ex vivo immune, challenge and allergenic responses.Probiotic dahi was proved to be an alternative bio-therapeutic agent for diabetes. ¾Thus, probiotic dahi could be included in daily meal as a complementary therapeutic regimen.Development of ¾ Raabadi-like cereal-Based traditional fermented milk foods with extended shelf-life.Development of fiber-fortified yoghurt and its formulation consisted of dietary fibers, ¾both soluble and insoluble. Fiber fortified product exhibited better body and texture characteristics as compared to control with a similar milk solids level. Formulation of table spread with added functional ingredients. The table spread ¾consisted of special designed lipid phase consisting of milk fat and vegetable oils with added functional ingredients. Evaluation of barley cultivars for malted milk foods and process development for malt- ¾milk beverage, malted milk ice-creamSurvival and probiotic properties of ¾ Lactobacillus plantarum in fermented milk. Lactobacillus plantarum could serve as a potential probiotic adjunct culture in the functional and nutraceutical food for prophylactic as well as therapeutic uses.Cloning expression and production of haeme-proteins by yeast in fermenters for ¾combating nutritional iron deficiency: Cloning and expression of human lactoferrin in Saccharomyces cerevisiae/Pichia pastoris.Exploring propionibacteria as a potential source of vitamin B ¾ 12 and functional probiotic ingredient in a dairy based nutraceutical formulation. Vitamin B12 estimation in milk was standardized using an immunosorbent method. Successful commercialization of whey based drinks & soups, arjuna herbal ghee, long- ¾life functional paneer, mozzarella cheese, emulsifier-stabilizer premixes for frozen desserts in recent pastResearchable Issues ¾

32

Process development for effective and sustainable or utilization of milk by-products ¾i.e. whey and skim milk for composite dairy food development Evaluation of suitable varieties for appropriate value addition through product ¾developmentDevelopment of primary processing equipments and elucidation of effect of primary ¾and secondary processing on anti-nutritional and nutritional make up of pearl millet and barleyFormulation and optimization of technological parameters for low cost complementary ¾foods based on milk by-products and pearl millet & barley for community nutrition.Technological packages for composite dairy foods like extruded, flaked, convenience ¾mixes with enhanced health attributes, based on milk by-products (whey & skim milk) in combination with pearl millet and barley grains. Probiotic intervention for process development for fermented milk-cereal drinks ¾and powdered product based on milk by-products and pearl millet and barley for improvement of gastrointestinal health Nutritional profiling and validation of targeted health effects of composite dairy foods ¾through in-vitro analysis, animal studies and human trials Development of HACCP guidelines /system for composite functional dairy foods ¾Innovative marketing and popularization strategies for promotion and adoption of ¾newer health foods for among massesAppropriate technology transfer and entrepreneurship development interventions for ¾successful commercialization of developed food products

5. technical programme

objective 1

1.0 characterization and Preliminary Processing of Milk by-products and underutilized agricultural crops (pearl millet, barley)

2.0 hypothesis:

The judicious application of technologies for effective utilization of milk by-products specially whey for value addition will assist dairy industries to create new avenues for increasing the profit margins and provide higher returns on income to dairy farmers. Value addition in minor agricultural crops like pearl millet and barley, which are usually grown in harsh climatic conditions with less inputs and rich in bioactive components, create market for such commodities. It will not only ensure farm profits and income to marginal farmers but also contribute towards sustainability of environment.

33

3.0 objective 1

To harness the nutritional and therapeutic potential of milk by-products (whey and skim milk) and underutilized plant species (pearl millet and barley) for development of composite dairy foods with enhanced health attributes

Activity

Activity 1

Processing of milk by-products i.e. whey and skim milk for development of composite dairy foods with enhanced health characteristics (A. K. Singh, A. A. Patel, R.R.B. Singh)

Methodologies ¾Modification and standardization of processes like pasteurization, concentration ¾requirements for conversion of skim milk & whey blends for product developmentOptimization of membrane processing systems such as Ultrafiltration (UF) and ¾Nanofiltraiton (NF) and processing parameters such as temperature, flux rate, fold of concentration etc. for development of nutrient-rich fractions from different whey systems (paneer and cheese whey)Standardization for process for Milk Protein Concentrate (MPC) from skim milk ¾employing UF process, in terms of temperature, flux rate, fold of concentration and difiltraiton

Activity 2

Screening of available varieties of Pearl millet and Barley for their suitability for value addition (Sumit Arora, Vivek Shrama, A.K. Singh, Suman Kapila)

Methodologies

Characterization of improved cultivars of pearl millet and barley for physical, ¾compositional and nutritional (micronutrients), anti-nutrients and phytochemical (antioxidants, soluble fiber) profiles using standard protocols Determination of functional properties of pearl millet and barley grains like gelatinization ¾temperature, amylolytic activity

Activity 3

Identification and standardization of primary processing technologies for pearl millet and barley

(S. Balasubramaniam, D. N. Yadav CIPHET Ludhiana)

34

Methodologies

Adoption & modifications if required, of existing equipments for primary processing ¾i.e. dehulling/ pearling/dehusking/milling of grainsStandardization of unit operations (conditioning, milling parameters) involved in ¾primary processing of pearl millet and barley Investigation for suitability of packaging and storage conditions for long-term storage ¾of primary processed grains (i.e. milled grains and flour)

Activity 4

Determination of suitability of the pearl millet and barley for value addition through development of composite dairy foods (A. K. Singh, Vivek Sharma, Rajeev Kapila)

Methodologies

Optimization of processes like malting, roasting, popping and instantization of barley ¾and pearl millet grains for product developmentAssessment of changes in physico-chemical and nutritional components of barley and ¾pearl millet grains during malting, roasting, popping and instantization Preliminary investigation on utilization of secondary processed pearl millet and barley ¾grains into identified produce prototypes

35

4.0 WoRK PRogRAMMe

Sl No Major activities Verifiable

IndicatorsExecutive Agency

2008-2009

2009-2010

2010- 2011

2011- 2012

I Sem

II Se

m

I Sem

II Se

m

I Sem

II Se

m

I Sem

II Se

m

1 Processing of milk by-products i.e. whey and skim milk for development of composite dairy foods with enhanced health characteristics

Forms of by-products such as whey concentrate, WPC, MPC for value addition

NDRI

--

√ √ √ -

-

-

- - -

2 Screening of available varieties of Pearl millet and Barley for their suitability for value addition

Quantity and Quality of farm produce procured and supplied to industry in each candidate crops.

NDRI -- --

√ √ √

- -

3 Identification and standardization of primary processing technologies for pearl millet and barley

Processing equipments

Percent increase in quality and market value of raw material due to primary processing.

CIPHET -- --

√ √ √ √

- -

4 Determination of suitability of the pearl millet and barley for value addition through development of composite dairy foods

Standardized process for candidate crops utilization

NDRI -- -- -- √

- √

√

√

√

36

5.0 Monitorable Indicators

5.1 Major Deliverables

1. Approximately 50-60 percent of the whey and skim milk, generated in dairy plants are processed for value addition

2-3 cultivars of each crop are identified for product development ¾A processing line for primary processing of barley and pearl millet at farmer is developed ¾that can be adopted on industrial level as well.

5.2 Major outputs

Efficient utilization alternatives are developed for whey and skim milk through ¾improved processing interventions Suitable varieties of pearl millet and barley for value addition ¾Primary processing equipments are available that can be used in convenient form for ¾efficient processing of pearl millet and barley Identified and optimized processes for utilization of pearl millet and barley for ¾development of novel foods

b. Value addition through development of composite dairy foods with enhanced health attributes

Centers: NDRI, Karnal and CIPHET, Ludhiana

1. hypothesis:

Development of low cost and commercially viable processes and nutritional & therapeutic products promote the consumption of processed health foods. It also provides alternative foods for children, pregnant women suffering with deficiency diseases and for people other diet related diseases. Industry can diversify their product profile through enhanced value addition.

objective:

To develop technological package for composite dairy foods (complementary foods, fortified convenience foods, probiotic milk-cereal foods) with enhanced health attributes

3.0 Activity I

Development of low cost complementary food using milk by-products (whey and skim milk) and malted grains or flours of pearl millet and barley as per specified standards of PFA(A. K. Singh, Ravinder Malhotra, Sumit Arora, A.A. Patel)

37

Methodologies

Screening of ingredients required for development of product prototype ¾Optimization of formulations and processing parameters for development of ¾complementary foods using liner programming Investigation and Optimization of alternatives for retention & enhancement of nutritional ¾and therapeutic profile of developed products (including fortification and alternative processing)Profiling of complementary foods for sensory attributes using Descriptive Sensory ¾Analysis (DSA) technique and for nutritional parametersShelf-life evaluation and enhancement of complementary foods by using suitable ¾packaging materials and techniques

Activity II

Development and evaluation of fortified convenience mixes (Breakfast cereals, porridge) using cereal grains and milk by-products (whey and skim milk) (B. Subramanim, D. N. Yadav (CIPHET, Ludhiana), R.R.B. Singh, A.K. Singh)

Methodologies

Standardization of formulation and technological parameters for extrusion processing ¾of protein-rich fraction (from whey & skim milk) and cereal flours for breakfast cereals and porridge (, NDRI, CIPHET Ludhiana)Optimization of formulation and drying conditions for whey-skim milk-cereal flour ¾mix for developing nutrient-dense powdered products (NDRI, Karnal)Fortification of acceptable products with micronutrients and other bioactive components ¾(NDRI, Karnal)Assessment of sensory and nutrient composition of fortified convenience mixes using ¾standard protocols (NDRI, Karnal)Determination of physico-chemical characteristics of fortified convenience mixes (NDRI, ¾Karnal and CIPHET, Ludhiana)Determination of shelf-life of the of fortified convenience mixes and identification of ¾kinetic parameters for prediction of shelf-life (NDRI, Karnal)

Activity III

Development and evaluation of Whey-cereal probiotic foods (Latha Sabikhi, S.K. Tomar, A.K. Singh, Vivek Sharma, Sumit Arora, Suman Kapila)

38

Methodologies

Standardization of stable whey-cereal ( Pearl millet or barley or combination of these ¾two) base for probiotic foodsElucidation of fermentation behaviour of Probiotic strains of ¾ Lactobacillus plantarum, Streptococcus thermaophilus and Saccharomyces bourladi in combination with mesophilic dahi starters for utilization of whey-cereal baseOptimization of fermentation condition using appropriate probiotic culture(s) and ¾formulation of probiotic whey-cereal probiotic drink with therapeutic potential Process standardization for development of dried probiotic whey-cereal mix for ¾improvement of gastrointestinal healthShelf-life extension of product using novel approaches like thermization, bio-preservative ¾and UHT processing & packagingCharacterization of developed product for physico-chemical, organoletpic and storage ¾behaviour

Activity V

HACCP guideline development (A.A. Patel, S.K. Tomar, Rajiv Kapila)

Methodologies

Determination of anti-nutrients (phytates, phenolicss) levels, potential Allerginicity, ¾microbiological counts and processing induced changes (browning, FFA, TBA, sensory changes) at different stage of processing of raw material and product manufactureMonitoring and documentation of the deteriorative reactions and agents during ¾storage Identification of HACCP guidelines for commercially viable composite dairy foods ¾Documentation and scheduling GMP for the developed health dairy foods ¾

39

4.0 Work Programme

Sl. No.

Major Activity Verifiable Indicator

Executing Agency

2008-09 2009-10 2010-11 2011-12

I II I II I II I II

1 Development of low cost complementary food using milk by-products and malted grains/flours of pearl millet and barley as per specified standards of PFA

Low cost Complementary food with enhanced nutritional profile

NDRI √ √ √ √

2 Development and evaluation of fortified convenience mixes (Breakfast cereals, porridge) using cereal grains and milk by-products

Fortified convenience mixes and technologies thereof

CIPHET & NDRI

√ √ √ √

3 Development and evaluation of Whey-cereal probiotic foods

Complete technological package for probiotic food with novel functional characteristics

NDRI √ √

4 HACCP guideline development

HACCP principles, deteriorative reaction data

NDRI √ √

40

5.0 Monitorable Indicators

Major Deliverables

1. A low cost complementary food for weaning purpose will be made available for community feeding

2. Technological packages for fortified convenience products (porridge, breakfast cereals) based on whey-skim-milk-pearl millet-barley blend will be available to industry

3. Probiotic strains and optimized process for development of probiotic whey-milk-cereal drink and powdered products with novel therapeutic attributes

4. Food safety measures and indicators will be developed

Major outputs

1 Low cost complementary foods for weaning of children2. Processes for convenience fortified dairy foods.3. Probiotic drink and powder with anti-diarrhea, immunomodulatory properties 4. Processing interventions for enhanced shelf-life of developed composite dairy foods5. Quality indicators for all developed products during processing and storage6. HACCP guidelines and GMP for food safety assurance

c. consumer Acceptability and Validation of health effects of health Foods

1.0 objective 3

To validate the consumer acceptability and targeted health benefits composite dairy foods Centers: NDRI, ARPANA Research & Charities Trust, New Millennium Foods Pvt. Ltd., Noida.

NIN (Outsourcing)

2.0 hypothesis

Consumer acceptance largely governed on the organoleptic quality of food products. Any product that does not suit to the palate of consumers could not sustain long in market. Majority of health foods currently available in Indian market are usually not popular among mass because of their poor sensory attributes. Hence, a survey for consumer acceptance of developed products among consumers of different segment of society will assist in redesigning of foods and provide an opportunity to educate consumers about the nutritional quality of products. The availability of validation data regarding the targeted health benefits through in-vitro investigations, animal studies and human trials will further enhance the acceptability of developed products.

41

3.0 Activity

Activity 1

Assessment of therapeutic potential of developed products through in-vitro and in-vivo investigation ( Suman Kapila, S. K. Tomar, Rajiv Kapila,)

Methodology

Bioavailability of micronutrients through in-vitro and animal models (Complementary ¾food)Assessment of anti-diarrhoeal and immunomodulatory effect of probiotic milk-cereal ¾foods through in-vitro techniques (agar well assay, antioxidant level/ABTS/DPPH method) and in mice Anti-oxidative, anti-bacterial effect of selected functional composite dairy foods in ¾suitable animal models (probiotic milk-cereal food)

Activity 2

To assess the efficacy of value added foods in the promotion of health in human volunteers (NDRI, ARPANA)

Methodology:

1. Selection of human volunteers: The volunteers will be selected from the local working areas where the ARPANA Research & Charities Trust is currently operating their projects is situated.

2. The nutritional status of 100 volunteers will be assessed by anthropometry (standing height, weight, waist and hip circumferences), and BMI will be computed as per standard WHO guidelines.

3. 24 hr recall dietary survey will be conducted to elicit information on dietary pattern and consumption pattern of nutraceutical food components in the daily diet, and nutrients profile will be analyzed chemically to ascertain the adequacy of the food and nutrients in the diet.

4. Based on the information obtained, one third the daily requirement of the nutrients will be considered to be fed through the enriched products.

5. The feeding trial will be for the period of 90 days with required monitoring and vigilance on the 30% of the sub sample.

6. The impact of feeding the enriched food will be reassessed as per the preliminary data and procedures.

42

Activity 3

Nutritional profiling and certification of Functional composite dairy products (NIN Outsourcing)

Methodology

Quantification of nutrients and bioactive components in developed products ¾Investigation on changes in levels of nutrients and bioactive components in developed ¾products during storage

Activity 4

Consumer acceptance studies for newly developed functional composite dairy foods (NDRI, New Millennium Foods Pvt. Ltd. And ARPANA Research & Charities)

Methodology

Preparation of consumer survey questionnaires for elicit maximum response from ¾consumersConsumer survey of developed products among all age groups, in urban as well as ¾rural situationSelected food products will be surveyed for consumer response in other locations of ¾the countryData analysis, interpretation and strategy development for popularization of developed ¾products

4. Work Programme

Sl. No

Major activities Verifiable indicators

Executing agency

2008-09 2009-10 2010-11 2011-12

1 2 1 2 1 2 1 2

1 Assessment of therapeutic potential of developed products through in-vitro and in-vivo investigation

Known therapeutic attributes and Biomarkers for the same

NDRI - - - - √ √ √

2 To assess the efficacy of value added foods in the promotion of health in human volunteers

Established efficacy of products in human

NDRI, ARPANA

NIN

- - - - √ √ √ -

43

3 Nutritional profiling of Functional composite dairy products

Nutritional data for labeling & certification and consumer education

NDRI, NIN - - - - √ √

4 Consumer acceptance studies for newly developed functional composite dairy foods

Accepted product among consumers

NDRI, New Millennium Foods Pvt. Ltd, ARPANA

√ √ √

5.0 Monitorable Indicators

5.1 Major Deliverables

1. Access to complementary foods to the vulnerable groups including children, women and aged persons

2. Identified and quantified bioactive components in developed products3. Validated health claims for claimed attributes4. Information regarding consumer acceptability for health foods5. Nutritional composition of developed foods

Major output

1. Availability of health and therapeutic foods for different segments of society 2. Improvement of health and nutritional status of the children, women and aged

persons3. Nutritional labeling of health foods4. Increased consumer acceptability of health foods

D. economics analysis of process and product and Marketing strategies for commercialization

1.0 hypothesis

Viability of any process and product depends on its cost effectiveness. Establishment of new venture requires wider acceptability of product at affordable cost. Formulation and designing of suitable business plan before its introduction into for production and launching in market place require in-depth analysis all relevant issues. Moreover any business plan can succeed if it is of commercial significance and all resources can be met easily.

44

2.0 objective 4

To assess the techno-economic feasibility of the newly developed technologies through linkages with industry, marketing personnel and Self-help group(Dr Gopal Sankhala, Dr. A. K. Chauhan, Ravindra Malhotra & ARPANA)

3.0 Activity

Activity 1 benchmark survey Methodology

Survey of various consumers’ preference for different groups of foods. ¾Documentation of processed health foods available in local and neighbouring ¾market.Survey of processing facilities available in project area and neighbouring locations and ¾their readiness for product diversification.

Activity 2

Techno-economic feasibility analysis for newly developed functional composite dairy foods (NDRI, SINED, New Millennium Foods Pvt. Ltd)

Methodology

Economic analysis of the selected technologies will be worked out in industrial situation, ¾market personnel’s and SHG’sTo develop the market network to propagate the composite functional foods by utilising ¾the existing and suggested facilities.Interactive workshop with industry people, government officials, NGO’s and farmers ¾in strengthening the value chain in sustainable manner

Activity 3

Marketing information and marketing strategy (NDRI & M/S New Millennium Foods Pvt. Ltd.)

Methodologies

Existing marketing information on similar types of health foods. ¾Innovative marketing strategies including- free sample, discount pricing, selling through ¾retail chains, popularization through mid-day meal scheme, child-care centres, health department and through milk parlours

45

Activity 4

Transfer of Technologies to potential buyers (including industry, entrepreneurs and Self-help groups) (NDRI, SINED)

Methodologies

Publications of extension literatures (leaflets, brochures, technical manuals) and use of ¾mass media for popularization of developed technologies among massesOrganization of Industry-Institute meet for commercialization of developed ¾technologiesOrganization of training programmes for industry, entrepreneurs and SHG’s ¾Assistance in project formulations and establishment of processing unit ¾To assist in financing of the project unit with credit agencies. ¾

Activity 5

Assessment of socio-economic and environment impact of the newly developed technologies for commercial exploitation by stakeholders and bringing synergies among them (NDRI, CIPHET, New Millennium Foods Pvt. Itd).

Ex-post facto impacts on socio-economic and environmental factors analysis intervention ¾using required statistical and econometric tools.Working on economic benefits of each stakeholder’s in the value chain. ¾Individual stakeholders linked up with the value chain for specific task and period ¾

46

Work Programme

Sr.

No

Major activities Verifiable Indicators

Executive

Agency

I year 2 Year 3 Year 4 Year

I Sem

II Se

m

I Sem

II Se

m

II Se

m

I Sem

II Se

m

1 Bench mark survey Benchmark report and database

NDRI, ARPANA, New Millennium Foods Pvt. Ltd

√ √ √

2. Economic feasibility analysis , pricing strategies

Report on cost and returns, price tags of developed foods, reports and publication

NDRI √ √ √ √

3 Market information system and marketing strategy for under utilized plants and milk byproduct based value added products

Repots on the analysis of arrivals and price trends and development of market and pricing strategies for developed foods

NDRI √ √ √

4. Transfer of Technologies to potential buyers

Diffusion among stakeholders for final adoption

NDRI, Arpana New Millennium foods Pvt. Ltd

√ √ √

5. Assessment of socio-economic and environmental impact of the interventions for commercial exploitation by stakeholders

Socio-economic and environmental impact study reports

NDRI √ √

47

5.0 Monitorable Indicators

5.1 Major Deliverables

1. The state of Haryana does not have any commercial processing plant for Utilize the under utilized plant species and milk by-products, and hence experimental dairy of NDRI will act as Model unit of production and demonstration of developed products.

2. At least two food product each for nationwide distribution, niche and non-conventional market are identified for product development, up-scaling, consumer acceptability and market development from the entire list of existing products based on regional survey by marketing consultants.

3. Economically feasible business plans will be developed.4. Business plans for potential marketable products targeting urban elite, social

marketing groups and market intelligence for domestic and export consumption made available.

5. Line departments of state and central governments and policy making bodies including public, social organizations sensitized to enhance healthy and therapeutic consumption owing to their new certification as branded health foods through awareness building measures and conducting national and regional conferences.

6. Quality data generated and policy briefs developed to sensitize policy makers and enabling policy with market and pricing strategy documented.

7. Socio-economic impact evaluated and economic benefit of stakeholders in value-chain documented.

5.2 outputs

1. Availability of commercial processing plant for the UPS and MBP in the state (100%)2. Enhanced consumers preference for value added products.3. Sustainability of value added products in the domestic market.4. Awareness regarding health benefits of under utilized plant species & milk byproducts

based foods to consumers and policy makers.

6.0 outreach

Entrepreneurship development and popularization of composite functional foods (NDRI, ARPANA, CIPHET, and Associate Partner)

hypothesis

Awareness of newly acquired “health & therapeutic foods” brand promotion in minor agricultural crops and milk by-products will encourage value addition in such neglected commodities. Moreover, consumer education regarding the issues related to their consumption will increase the acceptability of these novel foods. It may lead to increase in sizeable market of processed foods per se.

48

2.0 objective

To develop appropriate strategies to promote and popularize Composite functional foods and innovative approaches for commercialization through value-addition and branding as therapeutic and health foods

3.0 Major Activities and Methodologies

Activity 1

Development of training materials (NDRI, CIPHET)

Methodology

1. Recording of Video film & development of CD 2. Product samples3. Pamphlets/ booklets/ folders 4. Industry visits

Activity 2

Training cum demonstration to the Small-scale processors, SHGs and industries (NDRI, CIPHET, ARPANA)

Methodology

1. 15-20 members per batch on site will be considered for training. 2. Conducting vocational training programmes to the motivated entrepreneurs/ SHG’s/

rural youth though interactive lectures, method and result demonstrations (5 days each)

3. To utilize existing processing incubator for skill and product development for enterprises.

4. Emphasis on hygiene, sanitation, processing machinery, packaging and nutrition labels.

Activity 3

Popularization of composite dairy food based by training rural social groups through midday meals programme, anemic women and small-scale processors and potential entrepreneurs for marketing of composite foods (NDRI, CIPHET, Associate Partner)

Methodology

1. Development of skills among potential entrepreneurs for up marketing of composite foods at on-site and at NDRI through competitions and exhibitions and food Expo and Melas.

2. Training of social groups for the advantages/benefits of functional foods.

49

Activity 4

Popularization of composite functional foods and its products through exhibitions, meals, electronic media, internet, video films, print media, journals and traditional folk arts (NDRI, CIPHET, Associate Partner)

Methodology

Popularization through conducting recipe competitions, exhibitions/participating in ¾exhibitionRecording of video films for technologies like recipe preparation, processing and ¾labeling.Creation of website on functional foods. ¾Popularization of functional products through ¾ mass mediaServing in mid day meal programme of Haryana ¾Serving of developed products during official functions of the DNRI and ICAR. ¾

4.0 WoRK PRogRAMMe

Sr. No

Major activities Verifiable Indicators

Executive Agency

2008-09 2009-10 2010-11 2011-2012

I Sem

II Se

m

I Sem

II Se

m

I Sem

II Se

m

Sem

I

II Se

m

1 Development of Training material (Video/CD/Print materials)

Number of Audio visual aids developed

NDRI. √ √

2

Training cum demonstration to the Small-scale processors, SHGs

Development of Capacity building

NDRI, SINED

√ √

3 Value-addition through brand promotion of

Health foods by training rural social Groups

Report, health labels, no of stakeholders trained, schools adopted, social welfare, no of entrepreneurs, RLOs.

NDRI, ARPANA, SINED

√ √

50

4 Popularization of Functional Foods through exhibitions, melas, electronic media, internet, video films, print media (leaflets, pamphlets etc.)

No of exhibitions, melas, meetings, website, RLOs, video films, etc. media coverage, report, web page and publications

NDRI, ARPANA, SINED

√ √

5 Innovative strategies for entrepreneurship development and commercialization on composite functional food preparations and demonstrate to user groups and potential entrepreneurs.

NDRI √ √ √

51

6. (a) Monitoring Indicators

Sl Activity Deliverables Major Output Major Outcome

1. Processing of. whey and skim milk for development of composite dairy foods

50-60 percent of the whey and skim milk, generated in dairy plants are processed for value addition

Efficient utilization of whey and skim milk through improved processing interventions

50% increase in the rate of milk by-product utilization

2. Identification and standardization of primary processing technologies for pearl millet and barley

Primary processing techniques for pearl millet & barley

Primary processing equipments

Primary processed products for marketing and product formulations

3. Suitability of the pearl millet and barley for value addition

Forms of candidate crops for value addition

Usable forms of candidate crops for mass consumption

Increase in consumption of pearl millet and barley

4. Development of low cost complementary food using milk by-products and malted grains foods

Low cost complementary foods

low cost food for weaning purpose for community feeding

Improvement in nutritional status of children

5. Development and evaluation of fortified convenience mixes foods

2-3 convenience foods based on milk by-products & minor crops

Technological packages for convenience products based on whey-skim-milk-pearl millet-barley

Enhanced value addition in milk by-products

Product diversification

6. Development and evaluation of Whey-cereal probiotic foods

Probiotic milk-cereal beverage & powdered product

Availability of probiotic foods based on milk-cereal

Increase in production of probiotic foods

7. HACCP guideline development

Identified food safety indicators

HACCP and GMP guidelines for developed products

Enhancement in adoption of food safety measures

8. Assessment of therapeutic potential of developed products

Identified nutritional & attributes benefits

Composite health foods with enhanced health foods

Increased consumer awareness regarding health benefits of candidate commodity

9. To assess the efficacy of value added foods in the promotion of health

Known health attributes of composite dairy foods

Health promoting foods for mass consumption

Increased consumption of health foods

52

10. Nutritional profiling of Functional composite dairy products

Nutrient composition of developed product

Information about the nutrition data for developed foods

Availability of large number health and therapeutic foods with known nutritional & health benefits

11. Consumer acceptance studies for newly developed functional composite dairy foods

Accepted product among consumers

Information regarding consumer choice for developed foods

Interventions for improving consumer acceptability for new food products

12. Bench mark survey Benchmark report and database

Knowledge of consumer preferences & consumption pattern in selected regions

Strategy and Policy formation for promotion of health food consumption

13. Economic feasibility analysis , pricing strategies

Report on cost and returns, price tags of developed foods

Economically feasible business plans, pricing of foods

Promotion for establishment of business units

14. Market information system and marketing strategy newly developed products

Analysis of arrivals and price trends and development of market and pricing strategies for developed foods

Business plans for potential products targeting urban elite, social marketing groups and market intelligence for domestic and export consumption

Known market promotion interventions for health and therapeutic products

15. Transfer of Technologies to potential buyers

Diffusion among stakeholders for final adoption

Technologies for value addition for neglected commodities

Commercial production of value added products fro underutilized raw materials

16. Assessment of socio-economic and environmental impact of the interventions for commercial exploitation by stakeholders

Socio-economic and environmental impact study reports

Socio-economic impact evaluated and economic benefit of stakeholders in value-chain documented

Awareness regarding health benefits of under utilized plant species & milk byproducts based foods to consumers and policy makers

53

6. (b) Major outcomes/ inputs of overall project

1. Increase in utilization of whey (50%) and Skim milk (30%) for value addition 2. Increase in primary processing of candidate crops (20%)3. Increase in value addition of selected crops through composite dairy foods development

(30%)4. One model unit on composite dairy health foods (100%)5. Awareness of health and therapeutic potential of milk by-products and underutilized

agricultural crops (60%)6. Increase in product profile based on milk by-products (35%)7. Sharing of technologies between consortium partners (100%)8. New entrepreneurs for small scale industries involved in food processing (20%)9. Increased interaction between public and private sector for innovative processors and

products (70%)

linkages

1. “Empowering the rural farmers and poor by strengthening their identity, income, opportunities and nutritional security through a wide variety of health & socio-economic services “ funded by APARNA trust, Karnal, India

This project has objective complementing the proposed NAIP component II viz. assessment & enhancement of income generation, development of strategies for enhancement of nutritional status of people. The proposed present project will work synergistically with this project in promotion, social marketing & commercialization of the composite dairy products. The project will work together with the ICVIC and extension division of NDRI as they too have a similar mandate i.e. improvement of nutrition status and enhancement of income generation of dairy farmers.

2. Network Project on “R & D support for process up gradation of indigenous milk products for industrial application” at NDRI, Karnal

A number of products have been formulated in this continuing network property namely: Low fat Gulabjamun, Instant Rasmalai Mix, Kunda, Doda Burfi etc. These products were developed with an additional objective of rendering the product health wise more acceptable. The proposed project will also lead to formulation of some functional dairy products with enhanced health attribute which can further strengthen the objective of the network project. Moreover, the present project will also study the marketability, storage & packing aspects for commercialization and for enterprise development & bulk production.

3. Externally funded project (Ministry of Food Processing industries) on “Development of industrial process for milk & wheat based convenience food”

The MOFPI project also was based on similar line of work. Wheat solids and milk solids were efficiently utilized for manufacture of convenience food. However, the present

54

project will include the incorporation of underutilized cereals and milk by-products in development of convenience mixes, nutritional enrichment, efficacy testing of developed products and formation of marketing network.

4. Cornell University, USA Cornell University, USA has been working in close liaison with the NDRI (Deemed

University) with respect to development of new functional foods for the past three years. Three Norman Borlogue fellows have already been trained in Cornell under the able guidance of Dr. S. H. Rizvi (International Professor) under the areas of high pressure processing, extrusion technology , membrane filtration in dairy and foods.

5. DBT project on “Exploring propionibacteria as a potential source of vitamin B12 and functional probiotic ingredient in a dairy based nutraceutical formulation”

This DBT project also has similar line of work where propionibacteria were screened to serve as potential probiotic adjunct culture in the functional and nutraceutical food for prophylactic as well as therapeutic uses. The present proposal will work synergistically to make a positive impact in both the projects mutually.

6. The Project on Sorghum by NRCS (NAIP): The NRCS project also has similar line of work in the commercialization, nutrition facts,

and efficacy testing for millets. The present proposal will work synergistically with the group to make a positive impact in both the projects on mutual objectives under the NAIP component 2.

7. Project on ‘Enrichment and popularization of potential food grains for neutracetuical benefits through PCS chain” NAIP project of UAS Dharwad

The UAS Dharwad is working on development of PCS chain for certain minor millets i.e. foxtail and small millets for harnessing their therapeutic potential. The project is targeting neglected minor agricultural crops for improving the livelihood of farmers and enhancing the nutritional status of people. The present proposal is also somewhat in similar lines and outcome of both the projects will have greater impact in value addition in underutilized agricultural commodities.

how the proposal was developed

During interaction between industry people in seminars, conferences, organized in recent past, it was noticed that effective utilization of whey and skim milk is urgently required. Moreover, sustainability of any product specially health foods is affected by number of factors, issues including availability of raw material, poor organoleptic quality, no or less perceived health benefits and unavailability of nutritional and therapeutic profiles. In recent past whey nutrients are in limelight because of their immense nutritional an therapeutic potential as revealed by scientific literatures. It was also realized that role of whey nutrients and certain minor agricultural crops in combating the nutrients deficiency disorders needs to be explored as it will have positive impact on environment, food, and long term nutritional security and economic growth. Current boom in consumerism, retail sector and ICT mass media can be effective tools in promotion of the identified raw materials (milk by-products and underutilized agricultural

55

crops). Successful commercialization and subsequent popularization of certain whey based beverages and composite dairy foods developed at our institute encouraged us to venture newer challenging areas. Our institute has received several awards for best research papers and presentations at national and international levels. Institute has a strong multidisciplinary team in the field of dairy processing, handling several externally funded projects. Institute is serving for the last 55 years in the service of dairy industry of the nation. Most notable among them is generation of technological reservoirs that had been effectively adopted by the industry. Institute, through its KVK and extension division is disseminating many improved technologies for the farming community. The current rice-wheat cultivation resulting has severely depleted the water table in Haryana and farmers are looking for alternative crops with potential for marketing. The need of farmers is realized and project is developed to address some of the relevant issues that need urgent attention form scientific community.

8. chronology of meetings/ activities held in connection with preparation of the concept note and full proposal

Sl. No.

Date & Location Programme Participants Remarks

1 27.04.2008 Interactive meeting among the scientists of the Institute

Scientists, Heads of Divisions of NDRI

To orient the staff on the objectives & guidelines of NAIP

2 5.05.2008 Meeting with related field scientists on functional foods

Dairy technologists, Food scientists, Extension scientist , biochemist, Economist,

Discuss about joining hands for NAIP concept note

3 8.05.2008 Interactive meet Dairy processing divisions, KVK

Discussion about possible proposal

4 10.05.2008 Telephonic discussion Scientists form VPKAS Almora, GBPUAT, Pantnagar

Proposal related discussions

5 15.05.20078 Group meeting NDRI Scientists & officers

Fine tuning of the Concept note

6 25.05.2008 Meeting with Director NDRI NDRI scientists, JD and Director

Discussion regarding the concept note submission

7 20.06.2008 Telephonic discussion Scientists, CIPHET, Industry personnel

Possibility of networking on composite dairy foods

8 16.08.2008 Pre stakeholders meet All probable PIs For full proposal discussion

56

9 24.08.2008 Meeting with scientist at Review meeting of Network project

Scientists from different SAU’s

Interaction meet

10 05.09.2008 Telephonic discussion Scientists from Pantnagar, CIPHET, VPAKS, DWR and industry

Possible researchable issues

11 16.09.2008-18-09-2008

Interactive workshop At CIFE Mumbai, Stakeholders, experts, NAIP officials

Project related discussion

12 23.-09.2008 Interaction with project Associates

Co-PIs of consortium groups

Fine tuning of objectives & activity

13 25-27.09.2008 Interactive workshop At NAARM Hyderabad

Discussion on NAIP project and interactions

14. 4.10.2008 Meeting with ARPANA and New Millennium Foods Pvt. Ltd. Noida

Consortium partners Discussion and finalization of role of partners

15. 15.10.2008 Discussion among consortium partners on budgetary issues of project

Consortium partners Finalization of budget of partners

16 6.11.2008 TAG presentation At New Delhi Project presentation and discussion

17 14.11.2008 Telephonic discussion on issues related to TAG meeting

Consortium partners Finalization of work programme and project in the light of TAG meeting suggestions

18 29.12.2008 RPC meeting at New Delhi Expert member Suggestion by RPC group on focus on research component

19. 2.01.2009 Meeting of Cost Committee Director Finance & Other Expert Member

Finalization of Project budget

9. uptake plan

Majority of minor agricultural commodities are known for their excellent micronutrient make-up and also for the presence of unique phytochemcals. In recent years with the introduction of “functional foods” concept both processors and consumers are looking for the food products that possess potential. However, there has been continuous decline in production and consumption of these nutritious and the uses of these grains have been shifted from human consumption to animal feed in region specific areas. Similarly milk by-products despite their immense nutritional, therapeutic and functional potential are disposed off continuously. Industry is

57

always in search of processes that they ca adopt for value addition and diversification of their product profile. The development of composite dairy foods, combining the nutritional and therapeutic profile of both minor agricultural crops and milk by-products seems to be the most logical way for solving the problem. The current project focuses the value chain from production to consumption system on these underutilized cereals & millets their revival. The project addresses the value chain formation for minor crops through introduction of improved and suitable cultivars for food purposes, development and standardization of primary processing techniques & equipments. Similarly development of technologies for utilization of whey and skim milk for product manufacture with enhanced health and nutrient compositions along with pearl millet and barley. The developed health foods will be assessed for food safety issues through identification and formulation of HACCP guidelines. The validation of claimed health benefits will be ascertained through animal and human clinical trials. Suitable bioactive markers will be also identified for elucidating the storage stability of products. The developed technologies will be analyzed for their cost effectiveness and will be transferred to industry, entrepreneurs and self-help groups for commercialization. Tapping of the retail, wholesale markets, niche markets, community feeding programme will be looked in and benefits will be focused. The above functions will be achieved by active participation of consortium partners. All the consortium partners will work in team mode for viability and sustainability of the value chain even after the completion of project.

Involvement of dairy and food industry personnel for commercial production of ¾developed products and further improvement of product quality. The process of technological development will continue in close liaison with industryWith the introduction of such health foods alternatives will be available to consumers. ¾Few existing small scale food processors, SHGs, and NGOs, there would up scaling of ¾their food business and motivate other region population for replication.The safety, therapeutic and nutrition benefits of developed foods will be ascertained ¾through in depth studies and processing measures and message will be spread across the country to ICT.Financial support by Government and Non-governmental organization will be solicited ¾for sustain of project beyond the time limit.

10. IPR management plan

The host institution and consortium partners will follow the ICAR guidelines to protect following IPRs and IPRs generated during the project are designated as NAIP (ICAR).

A. Processing and Products

Low cost complementary foods (NDRI/ ICAR). ¾Convenience foods based on milk by-products and Pearl millet & barley. (NDRI/ ¾CIPHET/ICAR). Probiotic milk-cereal foods (NDRI/ CIPHET/ICAR). ¾Literature, pamphlets, bulletins, publication (copy right – NDRI/ CIPHET/ICAR). ¾

58

Video films and CD developed will be under copy right of UASD/ ICAR. ¾Generally background IPR will be in public domain i.e. within ICAR system. However, incremental value of certain IPS during the project may be credited to either to partner or associate or partners with NDRI/ ICAR.

11. Roles of consortium partners

National Dairy Research Institute is the consortium leader. The major responsibility of project planning, implementation, supervision, monitoring and reporting is vested on it.

1.1 Whey, skim milk and Pearl millet & barley based

Processing of milk by-products i.e. whey and skim milk for development of composite ¾dairy foods with enhanced health characteristics (A. K. Singh, A. A. Patel, R.R.B. Singh)Screening of available varieties of Pearl millet and Barley for their suitability for value ¾addition (Sumit Arora, Vivek Shrama, A.K. Singh, Suman Kapila)Determination of suitability of the pearl millet and barley for value addition through ¾development of composite dairy foods (A. K. Singh, Vivek Sharma, Rajeev Kapila)

1.2 Product Development based

Development of low cost complementary food using milk by-products (whey and skim ¾milk) and malted grains or flours of pearl millet and barley as per specified standards of PFA (A. K. Singh, Ravinder Malhotra, Sumit Arora, A.A. Patel)Development and evaluation of fortified convenience mixes (Breakfast cereals, porridge) ¾using cereal grains and milk by-products (whey and skim milk) ( R.R.B. Singh, A.K. Singh)Development and evaluation of Whey-cereal probiotic foods (Latha Sabikhi, S.K. Tomar, ¾A.K. Singh, Vivek Sharma, Sumit Arora, Suman Kapila)HACCP guideline development (A.A. Patel, S.K. Tomar, Rajiv Kapila) ¾

1.3 health and therapeutic based

Assessment of therapeutic potential of developed products through in-vitro and in-vivo ¾investigation ( Suman Kapila, S. K. Tomar, Rajiv Kapila, NDRI)To assess the efficacy of value added foods in the promotion of health in human ¾volunteers (NDRI, ARPANA)

1.4 commercialization and Popularization of Developed Foods

Consumer acceptance studies for newly developed functional composite dairy foods ¾(NDRI, New Millennium Foods Pvt. Ltd. And ARPANA Research & Charities)To assess the techno-economic feasibility of the newly developed technologies through ¾linkages with industry, marketing personnel and Self-help group

59

(Dr Gopal Sankhala, Dr. A. K. Chauhan, Ravindra Malhotra & ARPANA) ¾Techno-economic feasibility analysis for newly developed functional composite dairy ¾foods (NDRI, SINED, New Millennium Foods Pvt. Ltd)Marketing information and marketing strategy (NDRI & M/S New Millennium Foods ¾Pvt. Ltd.)Transfer of Technologies to potential buyers (including industry, entrepreneurs and ¾Self-help groups) (NDRI, SINED)Assessment of socio-economic and environment impact of the newly developed ¾technologies for commercial exploitation by stakeholders and bringing synergies among them

1.5 entrepreneurship Development (outreach Activities)

Entrepreneurship development and popularization of composite functional foods ¾(NDRI, ARPANA, CIPHET and Associate Partner)Development of training materials (NDRI, CIPHET) ¾Training cum demonstration to the Small-scale processors, SHGs and industries (NDRI, ¾CIPHET, ARPANA)Popularization of composite dairy food based by training rural social groups through ¾midday meals programme, anemic women and small-scale processors and potential entrepreneurs for marketing of composite foods. (NDRI, CIPHET, ARPANA & Associate Partner)Popularization of composite functional foods and its products through exhibitions, ¾meals, electronic media, internet, video films, print media, journals and traditional folk arts(NDRI, CIPHET, ARPANA & Associate Partner)

summarized roles

Sl. No.

Name Role Responsibilities

1. NDRI, Karnal Overall planning, co-ordination among partners and execution of the project.

Processing of whey & skim milk for food formulations, Evaluation & identification of suitable varieties of selected crops, Value addition and development of health and therapeutic foods, shelf life extension, HACCP guideline development and validation of health effects and nutritional labeling.

Economic analysis of analysis of developed products, consumer survey popularization, monitoring of the project, training and entrepreneur’s skill development

2 CIPHET, Ludhiana

Equipment development/fabrication, product development

Equipment development/ fabrication for processing of pearl millet & barley, extruded/ convenience foods, training, popularization

60

4 M/S ARPANA Research & Charities, Madhuban

Community nutrition, popularization and entrepreneurship development

Consumer survey, serving & monitoring of nutritional status of target consumers, identification & promotion of entrepreneurs for newly developed technologies, popularization of developed products

4. M/S New Millennium Food Pvt. Ltd. Noida

Popularization and commercialization of developed products

Commercial production of developed products, marketing and popularization of products

12. compliance to suggestions made by the competent committee during approval of concept note entitled “Value-chain on Millet foods”

a. Interactive Workshop at CIFE Mumbai and NAARM Hyderabad

No. Suggestions Compliances

1. Focus should be on identifying varieties of cereals/millets of that are grown in Haryana

Keeping this suggestion two crops ie. Pearl millet and barley were selected.

2 Identification of product prototype Product prototype were identified and three categories of products have been included

3 Omission of unnecessary partners Partners with no significant role in project were removed

4 Involvement of NIN in certification and nutrition labeling

NIN will be outsourced for nutrition labeling and certification on health claims

5 Elimination of Activity number 2 from Objective 1 related to trial at farmers fields

Activity is removed

6 Identification of training for partners, stakeholders and international trainings

Training programme, area of training were identified

7 Emphasis on entrepreneurship development in the area of developed products

This activity is given importance in consultation with consortium and associate partners. A separate outreach activity is included.

8 Rationalization of budget as per NAIP guidelines

The budget of the project has been modified as per guidelines of NAIP and sufficient budgetary provisions were provided to consortium partners to carry out outreach activity.

9 Information on Environmental & Social (E&S) Matrix should be provided as per approved template

The matrix is developed and sent to helpdesk for approval

10 Researchable issues and uptake plan should be well focused

Researchable issues has been modified as per suggestion given during TAG meeting

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budget of the Project

Annexure I

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

consortia Partners

S. No

Consortium Partners

Name of the CPI/ CoPIs

Designation Full address with Phone Fax and Email

1 NDRI, Karnal

(Consortium Leader)

Dr. A.K. Srivastava CL

Dr. Ashish Kumar Singh CPI

Dr. A. A. Patel CoPI

Director & Vice Chancellor

Senior Scientist

Senior Scientist

Dairy Technology Division National Dairy Research Institute Karnal-132001 (Haryana) Phone – 0184-2252800 /2259002 Fax – 91-184-2250042 Email – dir@ndri.res.in

Dairy Technology Division, NDRI, Karnal Mobile: 09416292406 Phone – 0184-2259291, 2259240 |Fax – 91-184-2250042 |Email – aksndri@gmail.com

2 CIPHET, Ludhiana

(Consortium Partner)

Dr. S. Balasubramanian CoPI

Senior Scientist Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering and Technology

PAU Campus,Ludhiana - 141 004, Punjab Mobile: 09915649680 Email :balaciphet@yahoo.com

3 ARPANA, Karnal

(Consortium Partner)

Mrs. Aruna Dayal

CoPI

Project Officer ARPANA Head Office, Madhuban, Karnal (Haryana)-132037 Phone: 0184-2380806, Mobile: 9896431695 Email :arct@arpana.org

4 M/S New Millennium Health foods Pvt. Ltd., Noida

(Consortium Partner)

Dr. Nepal Singh CoPI

Managing Director

New Millennium Health Foods Pvt. Ltd. G-25, Site-B, UPSIDC Industrial Area, Greater Noida (UP) Mobile: 9910063214, Email. singhnepal@gmail.com

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Annexure II

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

consortium Advisory committee

The RPC also approved the following non-official members of Consortium Advisory Committee (CAC):

S. No.

Name Address Designation in CAC

1. Dr. V. B. Singh Former VC, MPUAT, Udaipur Chairman

2. Dr. Y. K. Jha Former Head Dept. of Food Science and Technology, GBPUAT, Pantnagar

Member

3. Dr. (Mrs.) Savita Sharma Professor, Dept. of Food Science & Technology , PAU, Ludhiana

Member

4. Mr. S Shridhar Managing Director, Marvel Foods Pvt. Ltd., Andheri (East), Mumbai

Member

Annexure III

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

Details of contractual services

Consortium Partner Contractual services

Number Required in Various Years

March 2009 2009-10 2010-11 2011-12

April-June 2012

NDRI, KarnalResearch Associate 1 1 1 1 1Senior Research Fellow 1 2 2 2 2Office Assistant* 1 1 1 1 1

CIPHET, LudhianaResearch Associate 1 1 1 1 1

Senior Research Fellow 1 1 1 1 0

* The Salary of Office Assistant will be met out from the Operational Expenses

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Annexure IV

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

YeAR-WIse AND heAD-WIse AllocAtIoNs

(Rs. in lakhs)

Items of expenditure Mar. 2009 2009-10 2010-11 2011-12 Apr.- Jun. 2011-12 Total

A. Recurring

1) TA 0.500 2.300 2.300 2.200 0.400 7.700

2) Workshops 0.000 0.750 0.750 1.000 0.000 2.500

3) Contractual Services 0.820 9.860 10.680 10.680 2.170 34.210

4) Operational costs 0.230 21.370 29.770 25.870 4.190 81.430

Sub-total of A (1-4) 1.550 34.280 43.500 39.750 6.760 125.840

5) Training 0.000 1.000 9.500 4.000 0.000 14.500

6) Consultancy 0.000 0.000 0.000 0.000 0.000 0.000

Sub-total of B (5-6) 0.000 1.000 9.500 4.000 0.000 14.500

7) Equipment 0.000 120.200 2.650 0.000 0.000 122.850

8) Furniture 0.000 2.000 0.000 0.000 0.000 2.000

9) Work (New / Renovation) 0.000 2.000 0.500 0.000 0.000 2.500

10) Others (Books & Journals) 0.000 1.500 1.750 1.000 0.500 4.750

Sub-total of C ( 7-10) 0.000 125.700 4.900 1.000 0.500 132.100

Total (A+B+C) 1.550 160.980 57.900 44.750 7.260 272.440

D. Institutional Charges 0.120 2.866 3.711 3.379 0.561 10.636

Grand Total 1.670 163.846 61.611 48.129 7.821 283.076

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Annexure V

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

budget summary

(Rs. in lakhs)

Institution March 2009

2009-10 2010-11 2011-12 April -June 2012

Total

NDRI, Karnal 0.924 119.794 45.242 35.602 5.406 206.968

CIPHET, Ludhiana 0.483 41.532 12.537 8.537 1.680 64.768

ARPANA, Karnal 0.158 1.365 1.313 2.100 0.210 5.145

New Millennium Foods, Noida

0.105 1.155 2.520 1.890 0.525 6.195

Total 1.670 163.846 61.611 48.129 7.821 283.076

Annexure VI

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

Year-wise and head-wise Allocations

Lead Institute – National Dairy Research Institute, Karnal

(Rs. in lakhs)

Items of expenditure Mar. 2009 2009-10 2010-11 2011-12 Apr.-Jun. 2011-12 Total

A. Recurring 1) TA 0.200 1.500 1.500 1.500 0.300 5.0002) Workshops 0.000 0.750 0.750 1.000 0.000 2.5003) Contractual Services 0.460 5.540 6.070 6.070 1.520 19.6604) Operational costs 0.180 15.250 22.400 19.250 2.640 59.720Sub-total of A (1-4) 0.840 23.040 30.720 27.820 4.460 86.8805) Training 0.000 1.000 7.500 4.000 0.000 12.5006) Consultancy 0.000 0.000 0.000 0.000 0.000 0.000Sub-total of B (5-6) 0.000 1.000 7.500 4.000 0.000 12.5007) Equipment 0.000 89.950 2.450 0.000 0.000 92.4008) Furniture 0.000 1.500 0.000 0.000 0.000 1.5009) Work (New / Renovation) 0.000 1.000 0.500 0.000 0.000 1.500

65

10) Others (Books & Journals)

0.000 1.000 1.000 1.000 0.500 3.500

Sub-total of C ( 7-10) 0.000 93.450 3.950 1.000 0.500 98.900Total (A+B+C) 0.840 117.490 42.170 32.820 4.960 198.280D. Institutional Charges 0.084 2.304 3.072 2.782 0.446 8.688Grand Total 0.924 119.794 45.242 35.602 5.406 206.968

Annexure VII

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

Year-wise and head-wise Allocations

Consortium Partner: Central Institute of Post Harvest Engineering & Technology, Ludhiana

(Rs. in lakhs)

Items of expenditure Mar. 2009 2009-10 2010-11 2011-12 Apr.- Jun. 2011-12 Total

A. Recurring

1) TA 0.100 0.400 0.400 0.400 0.100 1.400

2) Workshops 0.000 0.000 0.000 0.000 0.000 0.000

3) Contractual Services 0.360 4.320 4.610 4.610 0.650 14.550

4) Operational costs 0.000 4.120 4.120 3.120 0.850 12.210

Sub-total of A (1-4) 0.460 8.840 9.130 8.130 1.600 28.160

5) Training 0.000 0.000 2.000 0.000 0.000 2.000

6) Consultancy 0.000 0.000 0.000 0.000 0.000 0.000

Sub-total of B (5-6) 0.000 0.000 2.000 0.000 0.000 2.000

7) Equipment 0.000 30.250 0.200 0.000 0.000 30.450

8) Furniture 0.000 0.500 0.000 0.000 0.000 0.500

9) Work (New / Renovation) 0.000 1.000 0.000 0.000 0.000 1.000

10) Others (Books & Journals) 0.000 0.500 0.750 0.000 0.000 1.250

Sub-total of C ( 7-10) 0.000 32.250 0.950 0.000 0.000 33.200

Total (A+B+C) 0.460 41.090 12.080 8.130 1.600 63.360

D. Institutional Charges 0.023 0.442 0.457 0.407 0.080 1.408

Grand Total 0.483 41.532 12.537 8.537 1.680 64.768

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Annexure VIII

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

Year-wise and head-wise Allocations

Consortium Partner: Arpana Research & Charities, Madhuban, Karnal

(Rs. in lakhs)

Items of expenditure Mar. 2009 2009-10 2010-11 2011-12 Apr.-Jun. 2011-12 Total

A. Recurring

1) TA 0.100 0.300 0.300 0.200 0.000 0.900

2) Workshops 0.000 0.000 0.000 0.000 0.000 0.000

3) Contractual Services 0.000 0.000 0.000 0.000 0.000 0.000

4) Operational costs 0.050 1.000 0.950 1.800 0.200 4.000

Sub-total of A (1-4) 0.150 1.300 1.250 2.000 0.200 4.900

5) Training 0.000 0.000 0.000 0.000 0.000 0.000

6) Consultancy 0.000 0.000 0.000 0.000 0.000 0.000

Sub-total of B (5-6) 0.000 0.000 0.000 0.000 0.000 0.000

7) Equipment 0.000 0.000 0.000 0.000 0.000 0.000

8) Furniture 0.000 0.000 0.000 0.000 0.000 0.000

9) Work (New / Renovation) 0.000 0.000 0.000 0.000 0.000 0.000

10) Others (Books & Journals) 0.000 0.000 0.000 0.000 0.000 0.000

Sub-total of C ( 7-10) 0.000 0.000 0.000 0.000 0.000 0.000

Total (A+B+C) 0.150 1.300 1.250 2.000 0.200 4.900

D. Institutional Charges 0.008 0.065 0.063 0.100 0.010 0.245

Grand Total 0.158 1.365 1.313 2.100 0.210 5.145

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Annexure IX

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

Year-wise and head-wise Allocations

Consortium Partner: M/S New Millennium Health foods Pvt. Ltd., Noida

(Rs. in lakhs)

Items of expenditure Mar. 2009 2009-10 2010-11 2011-12 Apr.-Jun. 2011-12 Total

A. Recurring

1) TA 0.100 0.100 0.100 0.100 0.000 0.400

2) Workshops 0.000 0.000 0.000 0.000 0.000 0.000

3) Contractual Services 0.000 0.000 0.000 0.000 0.000 0.000

4) Operational costs 0.000 1.000 2.300 1.700 0.500 5.500

Sub-total of A (1-4) 0.100 1.100 2.400 1.800 0.500 5.900

5) Training 0.000 0.000 0.000 0.000 0.000 0.000

6) Consultancy 0.000 0.000 0.000 0.000 0.000 0.000

Sub-total of B (5-6) 0.000 0.000 0.000 0.000 0.000 0.000

7) Equipment 0.000 0.000 0.000 0.000 0.000 0.000

8) Furniture 0.000 0.000 0.000 0.000 0.000 0.000

9) Work (New / Renovation) 0.000 0.000 0.000 0.000 0.000 0.000

10) Others (Books & Journals) 0.000 0.000 0.000 0.000 0.000 0.000

Sub-total of C ( 7-10) 0.000 0.000 0.000 0.000 0.000 0.000

Total (A+B+C) 0.100 1.100 2.400 1.800 0.500 5.900

D. Institutional Charges 0.005 0.055 0.120 0.090 0.025 0.295

Grand Total 0.105 1.155 2.520 1.890 0.525 6.195

68

Annexure X

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

Details of training

S. No

Name of the official to be Trained

Area of Training Host Organizations (likely)

Year & Duration

International Training

1 Dr. Ashish Singh NDRI

Application of probiotics in cereal based dairy foods

Victoria University, Australia

2009-10 (2 months)

2 Dr. S. K. Kanawjia, NDRI Complementary foods based on whey -cereal blends

Kansas State University, USA

2009-10 (2 months)

3 Dr. Lata Sabikhi NDRI

Application for Composite Dairy Foods

University of Georgia, USA

2009-10 (2 months)

National Training

4 Dr. Ravinder Malhotra, Mr. Ish Bhatnagar

Impact assessment NAARM, NCAP, Delhi III year for 7 days

5 Dr. Suman Kapila, Dr. Vivek Sharma, Dr. Rajiv Kapila, Dr. D. N. Yadav

Nutrition Labeling & Safety of products

NIN, Hyderbad, Corporate consultant

III year for 7days

6 Dr. Gopal Sankhla, Dr. A. K. Chauhan Dr. Dilip Gosain Dr. R.R.B. Singh Dr. Ravinder Malhotra

Market Intelligence NCAP, Delhi, III year for 5 days

7 Dr. A. A. Patel Dr. S.K. Tomar Dr. Sumit Arora

Functional Foods CFTRI, Mysore III year for 5 days

8 Dr. A. K. Singh Dr. R.R.B. Singh Dr. S. Balasubramaniam Dr. Sumit Arora

HACCP and Food Safety Management

IIQM, Noida II Year for 5 Days

Stakeholders Training9 20 Nutritional and

therapeutic products from milk and minor cereals

NDRI III year for 2 days

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10 20 Training of farmers on primary processing of pearl millet and barley

NDRI III year for 2 days

Entrepreneurs Training

11 10 Training for probiotic product manufacture

NDRI III year for 7 days

12 10 Training on composite dairy foods manufacture

NDRI IV year for 7 days

Annexure XI

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

Workshops proposed

Sl. No.

Type of workshop No of events

Number of participants per event

Year and duration of workshop

Budget (in lakhs)

1 Launching workshop 1 752009-10, First phase of second year, 1 day

0.75

2 Review workshop 1 502010-11, Second year, 2 days

0.75

5 Terminal workshop 1 100 2011-12, Fourth year 1.00

Total 2.50

Annexure XII

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

civil works

S. No Type of work Location Estimated Cost of Work (Rs. in lakhs)

1 Partitioning of chamber to accommodate and Fixing of HPLC system and Bio-safety cabinet

NDRI, Karnal 1.50

2 Minor renovation of laboratory (erection of platform, aluminum partitioning)

CIPHET, Ludhiana 1.00

Total 2.50

70

Annexure XIII

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

Approved list of equipment

Item No. Required

Estimated Cost/ unit Lakh Rs.

Year wise Procurement Total

Cost2009-10 2010-11

UF unit – Pilot scale with spare membranes 1 15.00 15.00 0.00 15.00

Deep freezer (-20C) 1 0.50 0.50 0.00 0.50

Fluidizer Bed Dryer pilot scale 1 6.00 6.00 0.00 6.00

UV- spectrophotometer 1 7.00 1.50 0.00 1.50

Solid phase sample preparation assembly with vacuum pump

1 1. 50 1.50 0.00 1.50

Refrigerated Centrifuge (Table top) 1 2.00 2.00 0.00 2.00

Laptop Computers 1 0.75 0.75 0.00 0.75

Laboratory Pasteurizer modular 1 7.00 7.00 0.00 7.00

One Desktop Computer with Accessories 1 0.75 0.75 0.00 0.75

HPLC – analytical along with UV-PDA, RI, fluorescence detectors, other accessories and additional columns

1 27.00 27.00 0.00 27.00

Accessories for GLC COLUMN & detectors ETC 1 3.50 3.50 0.00 3.50

Refrigerated waterbath (table top) 1 2.50 2.50 0.00 2.50

BOD incubator with precise temp control unit 1 1.00 1.00 0.00 1.00

Biosafety cabinet 1 5.00 5.00 0.00 5.00

LCD projector 1 0.75 - 0.75 0.75

Fibre tech 1 2.00 2.00 0.00 2.00

Sealing machine 1 0.20 - 0.20 0.20

Flaking machine 1 0.50 0.50 0.00 0.50

Flour mill`( lab scale) 1 1.00 1.00 0.00 1.00

Pulverizer 1 0.50 0.50 0.00 0.50

Minor Food processing machines and equipments 1 1.00 - 1.00 1.00

71

Extruder Single screw 1 4.00 4.00 0.00 4.00

Miscellaneous(Autopippetes, refrigerators, microwave ovens, etc.)

1 0.75 0.25 0.50 0.75

Digital Camera 1 0.20 0.20 0.00 0.20

Handy Cam 1 0.50 0.50 0.00 0.50

Accessories for spray drier pilot plant 1 2.00 2.00 0.00 2.00

PCR machine 1 5.00 5.00 0.00 5.00

Sub-Total 89.95 2.45 92.40

CIPHET, Ludhiana

Cleaner 1 1.00 1.00 0.00 1.00

Grader 1 1.00 1.00 0.00 1.00

Decorticator/Pearler 1 3.00 3.00 0.00 3.00

Set up for torque, temperature measurement, Variable drive speed etc

1 1.00 1.00 0.00 1.00

Food extruder 1 10.00 10.00 0.00 10.00

Destoner 1 1.00 1.00 0.00 1.00

Pulveriser 1 1.00 1.00 0.00 1.00

Roaster 1 0.50 0.50 0.00 0.50

Doughlab 1 10.00 10.00 0.00 10.00

Sieve Shaker 1 1.00 1.00 0.00 1.00

Non contact IR thermometer 1 0.20 0.00 0.20 0.20

Desktop Computer with printer & other accessories 1 0.75 0.75 0.00 0.75

Sub-Total 30.25 0.20 30.45

Grand Total 120.20 2.65 122.85

72

Annexure XIV

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

operational expenses

Rs. in lakhs

Item Mar. 2009 2009-10 2010-11 2011-12 Apr-Jun 2011-12 Total

NDRI

AMC/ Repairs 0.00 0.00 1.00 1.00 0.00 2.00

Internet/phone/communication 0.00 0.25 0.15 0.15 0.05 0.60

Hiring of vehicles/POL 0.10 0.50 0.50 0.60 0.10 1.80

Capacity building, training and exposure visits of farmers, women groups and entrepreneurs

0.00 0.50 0.50 0.50 0.50 2.00

Stationary/postage/Xerox 0.00 0.50 0.50 0.50 0.50 2.00

Outsourcing 0.00 2.00 5.00 5.00 0.00 12.00

Cost of survey, data collection, and preparatory services

0.00 0.75 0.50 0.75 0.00 2.00

Chemicals and glass ware 0.00 5.00 6.00 4.00 0.00 15.00

Cost of printing, publicity, extension materials and reports

0.00 1.00 3.50 1.50 0.00 6.00

Popularization (TOT) 0.00 0.50 0.50 1.00 0.00 2.00

Miscellaneous 0.00 0.50 0.50 0.50 0.50 2.00

Raw materials (inputs, etc) for field trials

0.00 0.75 0.75 0.75 0.75 3.00

Office Assistant-1@Rs8000 0.08 0.96 0.96 0.96 0.24 3.20

Skilled labour-2@Rs.5000 0.00 1.20 1.20 1.20 0.00 3.60

Unskilled labour-2@Rs3500 0.00 0.84 0.84 0.84 0.00 2.52

Sub-Total 0.18 15.25 22.40 19.25 2.64 59.72

CIPHET

Internet/phone/communication 0.00 0.10 0.10 0.10 0.00 0.30

Hiring of vehicles/POL 0.00 0.10 0.10 0.10 0.00 0.30

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Stationary/postage/Xerox 0.00 0.20 0.20 0.20 0.00 0.60

Chemicals and glass ware 0.00 1.00 1.00 0.50 0.00 2.50

Cost of printing, publicity, extension materials and reports

0.00 0.20 0.20 0.20 0.00 0.60

Miscellaneous 0.00 0.50 0.50 0.50 0.00 1.50

Raw materials (inputs, etc) for field trials

0.00 1.00 1.00 0.50 0.50 3.00

Skilled labour-1@Rs.5000 0.00 0.60 0.60 0.60 0.35 2.15

Unskilled labour-1@Rs3500 0.00 0.42 0.42 0.42 0.00 1.26

Sub-Total 0.00 4.12 4.12 3.12 0.85 12.21

ARPANA

Internet/phone/communication 0.00 0.10 0.05 0.05 0.00 0.20

Hiring of vehicles/POL 0.05 0.30 0.30 0.25 0.10 1.00

Capacity building, training and exposure visits of farmers, women groups and entrepreneurs

0.00 0.00 0.00 1.00 0.00 1.00

Stationary/postage/Xerox 0.00 0.10 0.10 0.10 0.10 0.40

Cost of survey, data collection, and preparatory services

0.00 0.30 0.40 0.30 0.00 1.00

Miscellaneous 0.00 0.20 0.10 0.10 0.00 0.40

Sub-Total 0.05 1.00 0.95 1.80 0.20 4.00

New Millennium Foods Pvt Ltd, Noida

Stationary/postage/Xerox 0.00 0.00 0.10 0.10 0.10 0.30

Popularization (TOT) 0.00 0.00 0.20 0.40 0.40 1.00

Raw materials (inputs, etc) for field trials

0.00 1.00 2.00 1.20 0.00 4.20

Sub-Total 0.00 1.00 2.30 1.70 0.50 5.50

Grand Total 0.23 21.37 29.77 25.87 4.19 81.43

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Annexure XV

sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP

Delegation of Powers to consortium Principal Investigators (cPIs) & consortium Partner Principal Investigators (co-PIs)

S. No.

Nature of Power Extent of Power to CPIs/ Co-PIs under NAIP

Remarks

1. Sanctioning tour programme and counter signature of TA bills

Full power including for self. However, the CPIs/Co-PIs will submit tour reports to his/ her higher Official

With information to the Controlling Officer.

2. Sanctioning tour advances for self, other staff

Full, subject to the provisions of GFR 231 to 234

The adjustment of account bills to be submitted within 30 days in each case

3. Power to restrict the frequency and duration of Journeys (SR 63)

Full powers for including for self

-

4. Sanctioning reimbursement of cancellation charges on unused railway tickets/ air tickets

Full powers for all staff working under him/her excluding self

The cancellation should be justified and in public interest

5. Expenditure on holding workshops, meetings / conferences / deputation on short duration need based trainings in India

Full, subject to provision of fund under the head in the approved/ sanctioned project and compliance with ICAR norms

Subject to adherence to ICAR/ GOI/ World Bank norms. Number of participants should not exceed 50

6. Sanction of registration chargers at Symposia/ seminars at national level

Full in the case of such chargers relating to the approved/ sanctioned project

Subject to GOI/ ICAR norms/ instructions

7. Recurring contingent charges for management and operating laboratories and farms including purchase of working stores, chemicals, glass wares, tools, plants and equipment, insecticides, including consumables for research work

Rs.1 lakh in each case subject to provision of fund under the head in the approved/ sanctioned project

Subject to provisions of World Bank procedure

8. Capital expenditure on equipments and works

Full to the limit of sanctioned quantity/ budget for each approved item

Follow the World Bank procedure

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9. Conveyance hire Full powers Subject to rates approved as per procedure and availability of budget provision. In case conveyance hiring rate is not available / charges not fixed, PI can define it for his / her project with an intimation to PIU-NAIP as soon as defined

10. Purchase of books, publications and reprints of scientific papers

Upto Rs. 50,000 per annum Subject to sanctioned budget provision for the purpose and availability of funds and adherence to prescribed procedure

11. Printing and binding Upto Rs. 50,000 per annum -do-

12. Local purchase of stationary stores

Local purchase of rubber stamps and office seals

Up to Rs. 25,000 per annum subject to observance to prescribed procedures

Full

-do-

13. To incur recurring expenditure on maintenance and repair of scientific instruments, laboratory equipments, agricultural implements and machinery being used for the project

Upto Rs. 1 lakh per annum -do-

Beyond Rs.1 lakh, the CIC will recommend and CAC can approve

14. Repair of office machines Full -do-

15. Maintenance of computer and peripherals

Up to Rs. 50,000 per annum including cost of stores, and other materials required for maintenance

-do-

16. Payment of chargers on postage (excluding courier), telegrams, telex, fax, telephone bills internet use, cell phone etc.

The reimbursement of calls to CPIs/ Co-PIs will be made as per rules

Subject to the instructions issued by the GOI/Council from time to time and availability of funds and the adherence to rules and procedures

17. Freight Charges Full power subject to this being part of the supply order relating to project work

-

18. Sanctioning casual leave Full, excluding for himself/ her self

-

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19. Contractual staff & help (casual labour/ data collectors etc.) approved in the project.

Job should be out sourced through job contractors

Subject to the instructions issued by the GOI/ Council from time to time and availability of funds and the adherence to rules and procedures

20. Engagement of RA/ SRF on Contract Basis, approved in the project

Full Subject to provision of the position in the approved project and availability of funds

For sanctioning leave other than casual leave, the PI/CoPI can recommend only in respect of support personnel (non-gazetted) working under his/ her administrative control. However, sanction of leave will be made by the Head of Division/Department to whom powers of sanction are vested. The leave for scientific staff will be granted as per existing rules. These powers will apply to PIs and Co-PIs of Projects under NAIP. The powers will be exercised subject to remarks given against each and also subject to fulfillment of following requirements.i) Expenditure is incurred only for bonafide NAIP purpose as per the project sanctions;ii) The necessary funds to meet the expenditure are available; items are included in the

sanctioned proposal;iii) Observance of the norms prescribed/ instructions issued by the GoI/ICAR/World

Bankiv) No additional manpower will be provided to project implementing centresv) Expenditure proposals involving amount in excess of the powers of the PI etc. may be

submitted to the Director of ICAR Institute/ Vice Chancellor of the SAU concerned for sanction as per powers delegated to them.

vi) All contractual staff are co-terminus with the project or as per the terms and conditions of the job contract and there is no liability to ICAR or hiring institution whatsoever.

The above delegation of powers is subject to the condition that the exercise of such delegated powers would be subject to the approved EFC provision and Government of India/Council’s instructions/orders issued from time to time.

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bRIeF ResuMe oF coNsoRtIuM leADeRDr. Anil Kumar Srivastava

Director & vice Chancellor

National Dairy Research Institute

Karnal-132001

Dr. Srivastava obtained his B.V.Sc. & A. H. degree from Veterinary College, Mathura in 1979 followed by M. V. Sc. degree in 1981. He earned his doctoral degree from PAU, Ludhiana in 1984. He was awarded the coveted German Academic Exchange Fellowship to work as DAAD Fellow at Munich (Germany) from 1988-90Dr. Srivastava started his professional career as Assistant Professor at Punjab Agricultural University Ludhiana, where he served for 20 years in different capacities including Professor & Head, Department of Pharmacology and Toxicology; and Controller of Examinations.. To his credit he has authored 7 books and manuals, edited 14 books/ proceedings/ monographs and bulletins and published more than 200 research papers in journals of National and International repute. He has guided 14 M.V.Sc. and 10 Ph.D scholars. Before assuming the office of the Director & Vice-Chancellor of NDRI Deemed University, Prof Srivastava was working as Director, Resident Instructions and Dean Postgraduate Studies at Shere-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K). He also served as Dean, Faculty of Veterinary Sciences and Animal Husbandry from 2004 to 2007 in the same university. He has been decorated with numerous prestigious awards including ICAR Jawaharlal Nehru Award; International NOCL Award on “Pesticides: Toxicity, Safety and Risk Assessment; National Alarsin Award by Indian Veterinary Association (1987-88 & 1999-2000); Best Paper Awards by Indian Science Congress Association and other societies. Dr. Srivastava has been conferred with fellowships by a number of professional bodies and associations which include: National Academy of Agricultural Sciences, National Academy of Veterinary Sciences. Indian Association for Advancement of Veterinary Research, Society of Toxicology, Society of Environmental Sciences, Society of Sciences, International Society for Ecological Communications and Member of National Academy of Sciences. Dr. Srivastava has organized 15 International and National Conferences/ Symposia/ Seminar and ICAR & CSIR training. He had held important positions in many professional societies i.e. Founder chief Editor, Indian Journal of Veterinary Pharmacology & Toxicology, Member advisory Board, Indian Journal of Toxicology, Editor, Polivet Journal, Technical Advisor, Vets Bulletin, Member Editorial Board, Journal of Current Sciences and Journal of Research, SKUAST-J, Member Advisory Board, Vetspex, Member, Editorial Board, Councilor, Punjab Academy of Sciences and Member, J&K Council of Science and Technology. His major research interests lie in the area of pesticides and drug residues in milk and milk products, rationalization of antibiotic dosage regimen clinical toxicology and development of new diagnostic techniques.

78

bRIeF ResuMe oF coNsoRtIuM PRINcIPAl INVestIgAtoRDr. Ashish Kumar Singh

Senior Scientist, Dairy Technology Division

National Dairy Research Institute

Karnal-132001

Dr. Ashish Kumar Singh

Education Domain Experience SkillsPhD (Food Science &

Technology.)10 years of experience in research,

teaching and Extension

Food Processing Functional foods & Nutraceuticals

By-product UtilizationProfessional experiences (March, 1998-till Date)

Scientist ‘B’ ¾ at Defense Food Research Laboratory, Mysore From March 1998-September, 1998Scientist ¾ at National Dairy Research Institute, Karnal From September 1998-December, 2002Scientist ¾ at National Dairy Research Institute, Karnal, From January, 2003-September, 2007Senior Scientist ¾ at National Dairy Research Institute, Karnal From September, 2007-continuing

Research*

Projects completed and ongoing Research Projects

Development of the Technology for the Manufacture of Whey based Fruit Juice ¾Concentrate (ICAR)Studies on Thermoprocessibility of Milk-Starch System ¾ (ICAR)Development of plasticizer for recombined butter ¾ (ICAR)Development of process for the calcium fortification of milk ¾ (ICAR)Evaluation of barley malt from different barley varieties for malted milk. ( ¾ NDRI-DWR)Development of the technology for the manufacture of sports beverage from whey (ICAR) ¾Development of industrial process for milk and wheat based convenience food ¾ (MOFPI funded)Estimation and stability of low calorie artificial sweeteners in indigenous dairy products ¾ (ICAR)Development of rabadi-like cereal based traditional fermented milk foods with extended ¾shelf-life (ICAR)R & D support for process up-gradation of Indigenous Milk Products for Industrial ¾Application (Network Project-ICAR)

KARNAL, HARYANA, INDIA

Mobile : +91 9416292406

Phone : + 91 0184 2259291 (O)

Email: : aksndri@ gmail.com

DOB : April 22,1972

79

Shelf life testing and certification for nutritional facts analysis of selected UHT processed ¾milk based products (Consultancy project Tetra Pak India Pvt. Ltd., Pune)Development of emulsifier mix for commercial ice cream manufacture ¾ (Consultancy Project Ganpati Adumin Emulsifier Pvt. Ltd., Faridabad)Evaluation of raw milk quality for UHT Processing ¾ (Consultancy project Tetra Pak India Pvt. Ltd. Pune)Technology of plant and dairy ingredients based formulated and functional foods using ¾extrusion cooking (Indo-US Agriculture Knowledge Initiative Project)

Guidance: Guided 14 M. Tech (DT)/ M. Sc (Food Technology) students of NDRI (Deemed University), University of Allahabad, Bundelkhand Univeristy, Meerut University for their dissertation

technology transferred and commercialized

Whey base tomato soup ¾Whey based mango drink ¾Whey jaljeera drink ¾Emulsifier-stabilizer mixes for ice-cream ¾Flavoured milk ¾

Publications (84)

International (07) ¾

National (11) ¾

Presented & Published in workshops/symposium/conferences/seminars (25) ¾

Technical Articles (3) ¾

Review Papers (3) ¾

Book Chapter/Lab Manual/Compendium (8) ¾

Technical Articles (23) ¾

Lab manual (3) ¾

Folder (1) ¾

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bRIeF ResuMeCo- PI (NDRI)

Dr. A. A. PATEL PS (& Actg. Head), Dairy Technology

NDRI, Karnal

Research projects completed

Membrane- concentrated milk (PI: ¾ Volkswagen Foundation- funded projects) [1995- 98]Dairy byproducts in baked products (Associate) [1994- 96] ¾Rheology of rice- kheer (M. Tech. Diss. guidance) [1995] ¾Thermophysical properties of khoa and paneer (Associate: SRC Project) [1996- 98] ¾Delipidised-whey protein concentrate (M.Tech.Diss., co-guidance) [1997] ¾UHT processing of buffalo milk (PI: ¾ Consultancy project) [1997- 98]Process for long- life kheer (Doctoral thesis guidance) [1998- 2000] ¾Improved shelf-stable kheer (PI of the sub- project unde ¾ r Network Project) [2000- 04]Microwave application for rice- kheer ready mix (M. Tech. Diss. guidance) [2001] ¾Ready- to- reconstitute Rasmalai mix (Associate :Network Project) [2001- 03] ¾Retort process for long- life Dalia dessert (M. Tech. Diss. guidance) [2004] ¾Low- fat table spread using ghee (Ph. D. Diss., co- guidance) [2003- 04] ¾Functionality enhancement via dietary fiber (Doctoral research guidance) [2003- 05] ¾Shelf- life extension in Burfi (Associate: ¾ Network Project) [2004- 06]

technologies developed

Membrane process for Buffalo milk concentrate with enhanced heat processibility ¾Dry mixes for egg- less cake and pizza base ¾MF- UF process for delipidized whey protein concentrate ¾Dry mixes of kheer and Dalia dessert ¾Retort process for long- life rice- kheer and Dalia dessert ¾Ghee based low- fat spread ¾Process for fiber fortification of milk for value- added dairy foods ¾

Interdisciplinary programmes developed

X Plan Programme for Network Project on “Indigenous milk products” ¾“UHT processing of milk foods” (NATP project proposal) ¾ NDRI Perspective Plan: Processing Group Programmes ¾

81

externally funded projects conducted

Volkswagen Foundation (Germany) Project: Rs. 20 lakh ¾Network Project funded by ICAR: Rs. 70 lakh ¾

consultancy/ sponsored Projects

Tetra- Pak/ UHT milk (Rs.1.04 lakh+ RAs) ¾

Infrastructure Development

Laboratory renovation (Network Project Laboratory) ¾ Procurement of CarriMed Rheometer (Rs. approx. 10 lakh) : ¾ Volkswagen ProjectTexture Analyser (Rs. 13 lakh), Viscoamylograph (Rs. 14 lakh), Viscometer (Rs. 2 lakh), ¾Colour meter (Rs. 6 lakh), Spectrophotometer (Rs. 2 lakh), Fluid bed dryer (Rs. 3 lakh) and Roaster (Rs. 1.8 lakh) : Network Project.

students guided

Doctoral theses: 2 (Guide) + 2 (Co- guide) ¾ & Masters Dissertations: 3 (Guide) + 3 (Co- guide) Syllabi Developed: Advanced PG course in DT (Non-conventional processing technologies) Advanced PG courses taught: Process monitoring, Microwave heating, Radiation preservn., Rheology Patent applications: Butter from ghee/ Ras- Malai mix/ Basundi mix/ Whey- tomato soup/ Kheer mix Award: Dr. K. K. Iya Award 2001 (Awarded jointly)

special Assignments

NDRI EFC Memo for IX Plan ¾ Nodal Officer, NATP at NDRI ¾ Secretary Treasurer: NDRI Alumni Association (1998- 2001) ¾Chairman, CCFC (PFA) special committee for Revision of ice cream standards ¾ Expert, Curricula committee, IGNOU Diploma in DT. ¾

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bRIeF ResuMeCo-PI (CIPHET)

Dr. S. BALASUBRAMANIAN

Senior Scientist (AS&PE)

Food Grains and Oilseeds Processing Division

Central Institute of Post Harvest Engineering and Technology (ICAR)

Ludhiana-141 004

balaciphet@yahoo.com

Educational Qualification: Ph. D. in Agricultural Processing from Department from Tamil Nadu Agricultural University (TNAU), Coimbatore

Research Projects

As Co-Principal Investigator for the research project entitled ‘Development of process ¾and equipments for value addition of small millets at rural level’ Science and Technology application for Rural Development (STARD) at Science and Society Division, DST, New Delhi. As Principal Investigator for the research project entitled ‘Development of technology ¾for health foods from legumes and millets using food extrusion systems’ 2007-2008 As Co-Principal Investigator for the research project entitled ‘Evaluation of screw press mechanism for oil expelling as effect of process parameters for high value crops’ Central Institute of Post Harvest Engineering and Technology (ICAR) funded project.As Co-Principal Investigator for the research project entitled ‘Development of process ¾and equipments for seed extraction, dehulling and oil expelling of Jatropha at farm level’ As Principal Investigator for a collaborative research project between CIPHET (ICAR) ¾and Mechanical Engineering Research and Development Organization (MERADO,CSIR) entitled ‘Design and development of low cost single screw food extruder’- As Principal Investigator for a collaborative research project between CIPHET (ICAR) ¾and Guru Nanak Dev University (GNDU), Amritsar entitled ‘Extrusion processing of maize with legumes for food applications’As Principal Investigator for the research project entitled ‘Extrusion processing of coarse ¾cereals for food and feed applications’- As Co-Principal Investigator for the research project entitled ‘Adoptive trails on ¾biochemical treatments of oilseeds using mechanical oil expeller for commercial exploitation’-As Co-Principal Investigator for the research project entitled ‘Design and development of ¾Pin mill for low temperature hygienic grinding of tough agricultural products’- PhD

83

Implementable technology generated

Formulation and development of protein enriched expanded snack foods using single ¾screw food extruder. 10% addition of dehulled bengal gram with maize is recommended for industrial scale production with improved taste and nutritional benefitsDesigned and developed pin mill for low temperature hygienic grinding of tough ¾agricultural productsFormulation of retexturized fruit bar (RCF) blending of protein enriched extrudate grits ¾with fresh frit pulps viz., papapya, banana and mango pulpsDesigned and developed continuous type multi-crop (abrasive) pearler (60-70kg/h) ¾for the production of pearled minor millet. This machine is suitable for all the minor millets viz., foxtail millet, little millet, kodo millet, common millet, barnyard millet and finger millet.Data base on physical, biochemical and rheological behaviour of idli batter during its ¾fermentation and textural attributes for optimum blends for idli for designing industrial scale idli-making machine

tRANsFeR oF techNologY

Designed and developed pre-grinder for breaking/dehulling of mustard seeds to ¾increase the surface area of oil seeds for its enhanced oil recovery.‘Processing and entrepreneurial aspects for retexturized fruit bars’ for the training ¾programme conducted at CIPHET- KVK , Abohar‘RTE Food Products’ for the training programme conducted at CIPHET- KVK, ¾Abohar

Research Publications (2006 onwards)

Balasubramanian S. 2007. Effect of extrusion process variables and legumes on corn extrudates behaviour. Journal of Food Science and Technology. 44(3): 330-333

Balasubramanian S and Viswanathan R. 2007. Properties of idli batter during its fermentation time. Journal of Food Processing and Preservation. 31: 32-40

Balasubramanian S and Viswanathan R. 2007. Texture profile analysis of idli made from parboiled rice and decorticated black gram. Journal of Food Science and Technology. 44(5): 548-550

Balasubramanian S, Singh, N, Ilyas SM and Wanjari OD. 2006. Effect of selected decorticated legumes protein on rheology of maize extrudate pastes. Journal of Food Science and Technology. 43(5): 590-595

Balasubramanian S. 2007 Strategies for the production of starch noodles: A review’. Journal of Food Science and Technology. 2007. In Press. M.No.AFST/JFST/NSM/102/06

Balasubramanian S. 2007. Post harvest and processing millets: an appraisal. Journal of Agricultural Engineering Today.

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Balasubramanian S. 2007. Physical properties of minor millets. Journal of Food Engineering. M.No.JFOODENG-S-07-00944

Balasubramanian S. 2007. Mechanical compaction behaviour of composite flour made of selected minor millet and refined wheat flour blends during direct compression process of pasta making. International of Journal of Food Science and Technology. M.No. IJFST-2007-02618

Balasubramanian S, Rajiv Sharma, Gupta RK and Patil RT. 2007. Layer drying characteristics of betel leaf (Piper betel L.). Biosystems Engineering. M. No. YBENG-5-07-00380.pdf

Balasubramanian S. 2007. Studies on textural properties of selected fruit pulps and retexturised fruit bars. Beverage and Food World. India. ISSN-0970-6194. 34(2): 67-69

Balasubramanian S. 2006. Pasta: process mechanism and its production technology. Beverage and Food World. India. ISSN-0970-6194. 33(8): 38-40

Deepak Raj Rai and Balasubramanian S. 2007. Qualitative and textural changes in fresh okra pods (Hibiscus esculentus L.) under modified atmosphere packaging in perforated film packages. Food Science and Technology International. InPress.

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bRIeF ResuMeDr. Nepal Singh (Co-PI)

Managing Director

New Millennium Health Food Pvt. Ltd. Noida

educational & Professional experience

Ph. D. (Food Technology), G. B. Pant University of Ag & Tech., Pantnagar ¾PDF (Food Technology), Purdue University, USA ¾Former Associate Professor (Dept. of food Science & Technology, GBPUAT, ¾Pantnagar)Technical Consultant American Soybean Association India Ltd. on product ¾development Former Deputy Director, Food Research & Analysis Centre (FRAC), New Delhi ¾

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eNVIRoNMeNtAl AND socIAl sAFeguARDs MANAgeMeNt IN NAIP

A. basic information

1. Project statistics:

Title of proposal : A Value Chain on Composite Dairy Foods with Enhanced Health AttributesComponent code : 02Consortium Leader : Dr. A. K. Srivastava Director & Vice Chancellor, NDRI (Deemed University), KarnalName of CPI : Dr. Ashish Kumar Singh, Senior Scientist, Dairy Technology Division, NDRI, KarnalName of Co PI : Dr. A. A. Patel, Head & Principal Scientist, DT Division, NDRI, KarnalInstitution : National Dairy Research Institute, Karnal Mailing Address : Senior Scientist Dairy Technology Division National Dairy Research Institute Karnal-132001 (Haryana) Phone – 0184-2259291, 2259240 Fax – 91-184-2250042 Email – aksndri@gmail.comConsortium partners Public Institutions : Central Institute of Post Harvest Engineering & Technology, PAU Campus, LudhianaNGO : Arpana Research & Charities, Madhuban, karnal-132001 Industry : M/S New Millennium Health Foods Pvt. Ltd.., Noida

2. Date of start of proposal : 1 March, 20093. Planned duration : 3 1/2 years 4. Project Cost Rs. 2.83 Crores

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8. safeguard Policies triggered (World bank Policies)

Safeguard policies triggered (World Bank Policies) Yes NoEnvironmental assessment (OP/BP 4.01) X

Natural habitats (OP/BP 4.04)

Pest management (OP 4.09)

Cultural property (draft OP 4, 11-OPN 11.03-)

Involuntary resettlement (OP/BP 4.12)

Indigenous peoples (OD 4.20) X

Forests (OP/BP 4.36)

Safety of dams (OP/BP4.37)

Projects in disputed areas (OP/BP 7.60)

Projects on international waterways (OPBP 7.50)

b. Risk Analysis and Related Issues

There are no serious environmental and social risks as the project enhances the whey utilization, minimizes its disposal, increase the effective and judicious utilization of natural resources for cultivation of candidate crops. Apart from also target the health and nutritional status of people specially the vulnerable groups of society. However, certain risk factors that may have effect on the final outcome of the project are listed below.

Adoption of newer technological packages for product diversification and whey ¾utilization by the industry may not be an attractive alternative for them. Persuasion of farmers for growing the improved cultivars and adoption of improved ¾cultivation packages is a complex issueImplementation of technological packages in un-organized sector or with small scale ¾entrepreneurs may be difficultPopularization of developed health foods among masses require tremendous efforts ¾Availability of partners to carry out the programme on large scale ¾Training of stakeholders especially farmers and women in primary processing of ¾candidate crops is difficult.The process of technology transfer and sometimes IPR issues associated with products/ ¾technologies developed during the project may be a major obstacle.

9. Impact assessment (enclosures I and II)

The project mostly will have positive impact on the environment as it is related to utilization of whey a by-product of dairy industry. It is also involving two important agricultural crops i.e. pearl millet and barley for value addition in combination with dairy nutrients to address

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5. Project Objectives To harness the nutritional and therapeutic potential of milk by-products ¾(whey and skim milk) and underutilized plant species (pearl millet & barley) for development of functional foods

To develop technological package for composite dairy foods (complementary ¾foods, fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributes

To validate the consumer acceptability and targeted health benefits composite ¾dairy foods

To assess the techno-economic feasibility of the newly developed technologies through ¾linkages with industry, marketing personnel and Self-help groups

6. Brief Project Description

The project “A value chain on composite foods with enhanced health attributes” is being undertaken by National Dairy Research Institute, Karnal (lead centre) and three partners, Central Institute of Post Harvest Engineering and Technology, Ludhiana (Government R &D institute), Arpana Research and Charities, Madhuban, Karnal(a NGO) and M/s New Millennium Health Foods Pvt. Ltd., Noida (private sector). All these partners are carefully chosen for manageability and to develop efficient value-added technologies for nutritious and health foods using milk by-products namely whey and skim milk and two lesser utilized agricultural crops viz. pearl millet and barley. Central Institute of Post Harvest Engineering and Technology (CIPHET), Arpana Research and Charities, M/s Millennium Health Foods Pvt. Ltd. attribute their competence by virtue of their leadership in their respective fields. CIPHET is the premier institution excelling in the post harvest handling and processing of agricultural produce, design & development of processing equipments.

Other organizations which are considered for linkages include NIN, Hyderabad (role: nutritional labeling and safety), AICRP Network Project on Indigenous Dairy Products at NDRI, Karnal; SRS of NDRI, Bangalore (role: pilot scale technology up-gradation), AICRP-Pearl Millet, Jodhpur (role: promotion of processing varieties), DWR, Karnal (role: evaluation of barley varieties for composite dairy foods); entrepreneurs such as M/s Marvel Foods Pvt. Ltd., Mumbai (role: popularization of developed products); and SINED (Society for Innovation in Entrepreneurship in Dairying) at Karnal for entrepreneurship development in the field of composite dairy foods. National consultants will be involved as associate partners/stake holders in this project.

Broadly, the project attempts to address four major issues with different objectives and activities under them. The first objective aims to develop the processes or techniques for effective utilization of milk by-products (whey and skim milk) and lesser utilized plant species (pearl millet and barley) for development of novel food products having improved health characteristics. The dairy by-products will be used for the manufacture of protein-rich fractions both in liquid and dried form which has to be incorporated in formulation of health foods. The commercially available varieties of pearl millet and barley will be evaluated for their suitability for value addition. The primary processing techniques like milling, germination, roasting, popping will be standardized to further improve the functionality and nutritional status of grains. The equipments for milling of these grains will be developed and packaging & storage conditions will be optimized.

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Second objective aims at developing a technological package for three types of composite dairy foods (complementary foods, fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributes. A complete technological package including formulation, processing techniques, packaging for low cost complementary food and fortified convenience mix (breakfast cereals & porridge) based on milk by-products and pearl millet and barley will be developed. Technology for whey-millet based probiotic products will be standardized. These developed products will be analyzed for their physico-chemical, nutritional and evaluated for storage investigations.

Third objective involves validation of targeted health benefits and consumer acceptability of composite dairy foods. The developed products will be valuated for their consumer acceptability and necessary modifications will be done to suit their palate. Similarly efficacy of these products for their claimed health effects will be determined using in-vitro, in-vivo and human trials.

The last objective emphasizes on assessing the techno-economic feasibility of the newly developed technologies through linkages with various stake holders such as industries, marketing personnel and self help groups.

7. Environmental

Category B

Major issues in the sub-project

Social The milk is a scared item in daily diet of people of the region and wastage of milk & milk nutrients is considered as unholy. Many processing interventions that will be used in product development improve the bioavailability of pearl millet & barley nutrients, which are otherwise not metabolized in the body and contributing towards malnutrition. The composite diary foods that will be developed have resemblance to many locally available foods like dalia, rabadi, sattu. Moreover, the improved nutritional and health promoting characteristics of developed foods will meet their requirements of ‘Wholesome” food which is available at affordable cost. Further, no preservative, chemical compounds, non-permitted additives like colours etc. and any harmful ingredients are added. Thus this project is socially just. Outcome of this project will enhance the production and utilization of minor cereal crops like pearl millet and barley and also provide an sustainable alternative to dairy industry for whey utilization .

Environmental The project is an attempt to address one of the serious environmental issue dairy industries is facings i.e. of whey disposal because of its high BOD value that make its disposal without any treatment impossible and in many situation treatment requirements are not economically feasible. Moreover loss of valuable milk nutrients The enhancement in area and production of pearl millet and barley the local farmers may handle the problem of depleting water table, faster reduction in soil nutrients in soil and higher residual build up of pesticides and weedicides in water and soil of project area. The continuous production cycle involving rice and wheat has resulted in severe ecological degradation in the states like Haryana and Punjab, where project is located. Thus the project is ecologically sound.

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the problem of malnutrition. The project is also emphasized on improving the livelihood of farmers by providing a better return on their produce and creating opportunities for self-employment & entrepreneurship among young and women.

10. Potential indirect and/or long-term impacts due to anticipated future activities in the project areas (assessment of anticipated conflict/complimentarily with the current as well as those proposed for the next five years) in the areas of activities of the sub-project.

The opportunities for effective utilization of whey as well as skim milk offer dairy ¾industries new avenues for product diversification and revenue generation. It will also provide a better return to dairy farmers on their produce.The use of pearl millet and barley for novel & health product development encourage ¾farmers their cultivation on commercial scale. It will also promote cultivation and other minor agricultural commodities by the farming community.The value added therapeutic foods intake will help in improving the nutritional and ¾health status of people in both in rural and urban areas.The indirect benefits will be sustainability of candidate crop cultivation in this region of ¾the country, for improving the fast depleting water table due to continuous rice-wheat cropping.Promote crop diversification and provide an alternative to farmers ¾Create opportunities for on-farm processing opportunities for rural people ¾Adoption of technologies will enhance entrepreneurship among youths, women and ¾other deprived segments of the societyRural entrepreneurship will help in reducing migration to urban areas through enhanced ¾employment and income generation.Innovative marketing strategies formulation will boost market for health & functional ¾food segments

11. Identify the key stakeholders and describe mechanisms for consultation with and to them done/ disclosure so far done including pre -project consultations with stake holders workshop before formulating the full proposal, discussing the full proposal with some stakeholders before submission to the PIu:

NDRI, Karnal ¾CIPHET, Ludhiana ¾APARNA Research and Charities, Madhuban ¾M/S New Millennium Foods Pvt. Ltd., Noida ¾M/S Marvel Foods Pvt. Ltd. Mumbai ¾NIN, Hyderabad ¾AICRP Network project on Indigenous Dairy Products at Karnal, SRS of NDRI, ¾Karnal

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National Consultants ¾Religious/Spiritual organizations like ISKON ¾

Preliminary discussions were held with few stakeholders and NGOs before organizing stake holder’s workshop. The concept note of the project was presented in the meeting of stakeholders held separately and jointly. The suggestions and modifications were incorporated accordingly. The various stakeholders were also apprised of the activities of project time-to-time through mails or telephone. They were made aware of NAIP project, objectives and expected outputs and impact. The final modalities will be worked out after the project approval.

12. chronology of meetings/ activities held in connection with preparation of the concept note and full proposal

Sl. No.

Date & Location

Programme Participants Remarks

1 27.04.2008 Interactive meeting among the scientists of the Institute

Scientists, Heads of Divisions of NDRI

To orient the staff on the objectives & guidelines of NAIP

2 5.05.2008 Meeting with related field scientists on functional foods

Dairy technologists, Food scientists, Extension scientist , biochemist, Economist,

Discuss about joining hands for NAIP concept note

3 8.05.2008 Interactive meet Dairy processing divisions, KVK

Discussion about possible proposal

4 10.05.2008 Telephonic discussion Scientists form VPKAS Almora, GBPUAT, Pantnagar

Proposal related discussions

5 15.05.20078 Group meeting NDRI Scientists & officers

Fine tuning of the Concept note

6 25.05.2008 Meeting with Director NDRI NDRI scientists, JD and Director

Discussion regarding the concept note submission

7 20.06.2008 Telephonic discussion Scientists, CIPHET, Industry personnel

Possibility of networking on composite dairy foods

8 16.08.2008 Pre stakeholders meet All probable PIs For full proposal discussion

9 24.08.2008 Meeting with scientist at Review meeting of Network project

Scientists from different SAU’s

Interaction meet

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10 05.09.2008 Telephonic discussion Scientists from Pantnagar, CIPHET, VPAKS, DWR and industry

Possible researchable issues

11 16.09.2008 –

18-09-2008

Interactive workshop At CIFE Mumbai, Stakeholders, experts, NAIP officials

Project related discussion

12 23.-09.2008 Interaction with project Associates

Co-PIs of consortium groups

Fine tuning of objectives & activity

13 25-27.09.2008 Interactive workshop At NAARM Hyderabad

Discussion on NAIP project and interactions

14. 4.10.2008 Meeting with ARPANA and New Millennium Foods Pvt. Ltd. Noida

Consortium partners Discussion and finalization of role of partners

15. 15.10.2008 Discussion among consortium partners on budgetary issues of project

Consortium partners Finalization of budget of partners

16 6.11.2008 TAG presentation At New Delhi Project presentation and discussion

17 14.11.2008 Telephonic discussion on issues related to TAG meeting

Consortium partners Finalization of work programme and project in the light of TAG meeting suggestions

18 29.12.2008 RPC meeting at New Delhi Expert member Suggestion by RPC group on focus on research component

19. 2.01.2009 Meeting of Cost Committee Director Finance & Other Expert Member

Finalization of Project budget

13. Measures to Address the Issues:

Safeguard Matrix pertaining to environmental and social issue likely to be affected by the project has been prepared activity wise. Attempts will be made to add only permitted and natural additives and fortificants during product formulation. The efficacy of added nutrients in terms of bio-availability and bioactivity will be assessed through validation trials. Products that will be developed in project are meant for specific health/age group such as children, women and elderly persons. These products will have known compositional, nutritional and therapeutic profile. Cost of processed foods largely depends on the availability and cost of raw material. Since whey and skim milk are perishable commodities and their transportation to distant places adds only to cost of product, hence these raw materials will also be converted in convenient

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forms such as dried powder, concentrate. Moreover, the pearl millet and barley production is localized one that may affect the manufacture of newly developed products in other areas of country. Hence these commodities will be primary processed to make them suitable for long term storage and transportation. Various manufacturing techniques employed during product development like spray drying and extrusion processing may result in costly products which are not affordable to people of all segment of society. Hence, alternative processes such as tray drying; dry blending has also been included in technical programme. Since entrepreneurship development is one of the important objectives of the project, hence majority of technological packages have been designed to suit all sectors i.e. small, medium and large, of industries.

14. consultation/ disclosures to be done in future:

Disclosure pertaining to project will be done through mechanisms such as launch workshop, industry-institute interfaces during the implementation stage of the subproject for sharing the results and soliciting feed-back. We will circulate project reports, technical bulletins, brochures and implementation progress from time to time, putting up in annual reports and also on the web site of the institute. Annual stakeholder workshops will also be organized to apprise the progress, future plans and any short comings if any in effective implementation of project arise. The consultation/ disclosures will be done as per NAIP guidelines depending on the progress of the project. Training progrmammes and workshops on topics pertaining to theme of the project such as primary processing of pearl millet & barley, health food product development, nutritional and therapeutic potential identification, etc will be conducted. The project findings (brochures/ CDs/ videos/ literatures/research publications) will be disclosed time to time and necessary feed back will be collected for further improvement and better implementation. Assistance of different related organizations will be taken.

Transfer of technology of composite dairy foods to entrepreneurs and industry ¾Training of entrepreneurs on various aspects of, primary processing and value addition ¾in pearl millet, barley and wheyAwareness creation among consumers through information dissemination on safety ¾and nutritional aspects of developed products Information dissemination through mass and print media on therapeutic and nutritional ¾benefits to stakeholders, targeted groups especially children, women and aged personsReligious groups like Iskon will be involved for rapid spread of the message of ¾“composite dairy foods” as novel health foods

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consortium PI National coordinator National Director

Annexure I: environmental safeguard: Activities, issues, impact and mitigation measures

Activities Issues

Anticipated level of impacts

Mitigation measures

(Negative Impact)

Positive Negative

Processing of. whey and skim milk for development of composite dairy foods

Whey & skim milk will be processed to more convenient and nutritionally rich form

5 0

Identification and standardization of primary processing technologies for pearl millet and barley

Improve the utilization of pearl millet & barley for household and industrial purposes

5 0

Suitability of the pearl millet and barley for value addition

Suitable varieties will be identified for value addition

4 0

Development of low cost complementary food using milk by-products and malted grains foods

Nutritious foods will be available to people at affordable cost

5 0

Development and evaluation of fortified convenience mixes foods

Synthetic fortificants may be used

4 2 Permitted fortifying compounds will be used

Development and evaluation of Whey-cereal probiotic foods

Increase in availability & consumption of probiotic foods

4 0

HACCP guideline development Safety criterion will be in place

4 0

To assess the efficacy of value added foods in the promotion of health

Developed foods may not have significant health benefits

4 1 Health foods are meant for specific target groups

Nutritional profiling of Functional composite dairy products

Promote the consumer’s liking for nutritious foods

4 0

Consumer acceptance studies for newly developed functional composite dairy foods

Choice availability to consumers

5 0

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Economic feasibility analysis , pricing strategies

Processes may be of location specific in nature

4 1 Processes will be designed to suit different locations based on the availability of raw material

Market information system and marketing strategy for newly developed products

Better strategies for enhancing the market for newly developed health foods

4 0

Annexure II: social safeguard: Activities, issues, impact and mitigation measuresActivities Issues Anticipated level of

impactsMitigation measures

(Negative Impact)

Positive Negative

Processing of. whey and skim milk for development of composite dairy foods

Whey & skim milk will be utilized for the value addition.

5 0

Identification and standardization of primary processing technologies for pearl millet and barley

Increase in usage of pearl millet and barley for human consumption

5 0

Suitability of the pearl millet and barley for value addition

Suitable varieties will be identified for value addition.

4 0

Development of low cost complementary food using milk by-products and malted grains foods

Nutritious foods will be available to people at affordable cost. May solve the problem of malnutrition

5 0

Development and evaluation of fortified convenience mixes foods

Processing involve may increase the cost of developed products

4 2 Appropriate selection of raw material and processing interventions

Development and evaluation of Whey-cereal probiotic foods

Increase in availability & consumption of probiotic foods

4 0

HACCP guideline development Safety criterion will be in place 4 0

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To assess the efficacy of value added foods in the promotion of health

Developed foods may not have significant health benefits

4 1 Health foods are meant for specific target groups

Nutritional profiling of Functional composite dairy products

Promote the consumer’s liking for nutritious foods

4 0

Consumer acceptance studies for newly developed functional composite dairy foods

Availability of health foods for community nutrition

5 0

Economic feasibility analysis , pricing strategies

Technologies may not be feasible at small scale

4 1 Processes will be designed to suit different sectors

Market information system and marketing strategy for newly developed products

Better strategies for enhancing the market for newly developed health foods among all strata of society

4 0