THE NEED FOR TECHNOLOGY IMPROVEMENT PERTAINING …...UAS BANGALURU 6. VPKAS ALMORA 7. UAS Dharwad 8....
Transcript of THE NEED FOR TECHNOLOGY IMPROVEMENT PERTAINING …...UAS BANGALURU 6. VPKAS ALMORA 7. UAS Dharwad 8....
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THE NEED FOR TECHNOLOGY IMPROVEMENT PERTAINING TO
SMALL MILLET PROCESSING
N. G. MALLESHI Former Director Grade Scientist,
and Head, Department of Grain Science and Technology
Central Food Technological Research Institute, Mysore
[email protected] 09449069540
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SIZE (1000 Kernel wt) AND SHAPE SORGHUM (JOWAR) (10-30g) PEARL MILLET (BAJRA) (5-15g) FINGER MILLET (RAGI) (2-3.5g)
FOXTAIL MILTET (Navane) (2 – 4g) LITTLE MILLET (Saame) (1.5 – 3g) BARNYARD MILLET (Udalu) (1.5 – 3g) PROSO MILLET (Panivaragu) (3-5g) KDO MILLET (Harak) (2-4g) BROWNTOP (Korale) (2- 4g)
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MORPHOLOGICAL FEATURES
Finger millet Foxtail, Proso and Little millets
Kodo and Barnyard millets
Seed coat attached rigidly to Endosperm Husk and Bran and
loosely attached to Endosperm
Multi-layered husk and bran
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Why PROCESSING
Food grains are not ready-to-eat commodities, they need processing to cook for food products,
Milling and pre-processing the grains to get them in ready-to-cook or prepare them for different products is basically primary processing,
Conversion of milled grains into FLOUR, SOJI or SEMOLINA, FLAKES, POPPED GRAINS, MALT, COMPOSITE BLENDS, READY
MIXES etc., are termed as Secondary processing
Preparing RTE value added product is Tertiary processing
CONVERTING MILLETS FROM GRAINS TO EDIBLE READY-TO-COOK AND READY-TO-EAT PRODUCTS
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PRE-PROCESSING
• Cleaning, Aspiration, Destoning, Grading,
• Degluming or surface scoring,
• Fumigation
• Bulk Storage
• Paddy, barley, oats, rye and Small millets contain non-edible (about 20%) and non-digestible and seed coat matter (Husk) • Wheat, sorghum, maize, ragi and bajra grains are normally contain 100% edible material • They are starchy foods and need gelatinisation for digestion
(CPA –cyclopiazonic acid)
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MILLING
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MILLING
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SMALL MILLETS MILLS DEVELOPED
INSTITUTIONS
1. CFTRI MYSURU
2. CIPHET Ludhiana
3. CIAE BHOPAL
4. TNAU COIMBTORE
5. UAS BANGALURU
6. VPKAS ALMORA
7. UAS Dharwad
8. IIMR HYDERAABAD
9. McGILL UNIV CANANDA
10. Dhan Foundation
MACHINERY MANUFACTURERS
1. M/s Victor machinery manufacturer at Salem
2. AVM machinery manufacturer at Salem
3. M/s. Waltech Corporation, Dharwad
4. M/S Vijay Industries, Haveri
5. Bhavani Industries, SR Patna
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Incipient moist conditioning Roller milling
Bakery, noodles, vermicelli, extrusion cooking, specialty foods
Pulverising in Disc/Hammer mills HIGHLY REFINED
FLOUR
Sieving
REFINED FLOUR
SEED COAT (BRAN)
FINGER MILLET
WHOLE MEAL
Traditional food: Roti, Thick & Thin
porridges
Pulverising in Disc/Hammer mills
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SMALL MILLETS MILL
FOXTAIL, LITTLE, PROSO, KODO & BARNYARD MILLETS
Dehulling - Rubber roll or Centrifugal sheller
Aspiration
Debranning/ Polishing
Seed coat
DEHULLED GRAINS CONTAINING A FEW UN-HULLED GRAINS
Unhulled grains
Dehulled grains (Brown rice)
Gravity separation
MILLET RICE (BHAGAR)
BRAN
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COMPACT SMALL MILLET MILL
Clean Graded Millet Grains
Dehulling (centrifugal or ruber roll sheller)
Gravity separator (separation of un hulled grains)
Dehulled millet (Ready –to- cook)
De-bran
Fully milled millet (Ready - to- cook or ready for further processing to prepare
value added products )
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FLAKES
A. Conventional flakes: Ready-To-
Prepare (similar to rice flakes – Edge
runner)
B. Roller flaker flakes: Suitable for
toasting or Deep-oil frying
C. Breakfast cereals: Extrusion cooked
and flaked
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FLAKING
Multi-grain flakes – MUESLI
DECORTICATED GRAINS
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• International Markets • High Value Products
BREAKFAST CEREALS (FLAKES,PILLOWS, RINGS etc.)
Flour
Equilibrate to 25% moisture
Extrusion
Granulation
Flaking
Drying
Blistering
Coating
Breakfast cereals
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EXTRUSION COOKING
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Native Grains
Equilibrate (16% moisture)
Popped grains
HTST
• in the case of Small millets, The husk automatically gets
detached from the popped grain
• Low cost Snacks & Supplementary foods
• Hurihittu, Sattu,
• Potential ingredients for nutrition programmes
POPPING
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New generation RTE products from millets
EXPANDED CEREALS
•Popular technology for rice but recently tried for Sorghum and Millets
High value products, Potential ingredients:
a. Health bars, b. Confectionery like crackers c. Cereal cakes, d. Thickeners in beverages
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VERMICELLI / NOODLES/PASTA
SORGHUM
FINGER MILLET
PEARL MILLET
• Good market potential - health benefits - high DF and non-gluten nature and cost benefits
•The starchy component needs to be partially pre-gelatinised and the extrudates also need to be steamed
Finger millet vermicelli - noodles are very popular but the products are made from the blend of millet and wheat
Samai noodles
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Has very high potential for millets
• Hardens the grains and Improves milling quality, Enhances microbial safety, Better
retention of nutrients – improved nutrition
• Enables preparation of good quality grits/semolina
• Better Cooking quality: Reduces stickiness, Enhances shelf or storage life, Slows down
Carbohydrate digestibility
HYDROTHERMAL TREATMENT OR PARBOILING
NATIVE
MILLET PARBOILED MILLET
NATIVE
COOKED PARBOILED COOKED
RAGI RICE- a new product from ragi
Deserves Attention of millet processors
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Seeds
Steeping
Germination
Drying
Kilning
Malt
MALTING and BREWING
• Nutritional Up-gradation • Enrichment with
enzymes
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VERMICELLI /SAVIA
FINGER MILLET
Good market potential - health benefits - high DF and non-gluten nature and cost benefits
The starchy component needs to be partially pregelatinised and the extrudates also need to be steamed
Finger millet or ragi vermicelli - noodles very popular but the product is from the blend of
millet and wheat
Samai noodles
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BREAD AND BAKES
VARIETIES WITH LOW GELATINISATION TEMPERATURE AND FLOUR WITH HIGH DAMAGED STARCH MAY BE ADVANTAGEOUS Low amylose as well as high pentose containing sorghum and millets may offer advantage
PREPAROCESSING THESE NON-GLUTENOUS GRAINS MAY HELP TO PREAPRE BAKERY PRODUCTS WITHOUT ADDING WHEAT FLOUR
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HOW TO INCREASE THE FOOD AND ALLIED UTILISATION OF MILLETS ?
•Provide them in the form of Ready-to-cook,
Ready-to-eat and also as ready-to-prepare
non-conventional National as well as global
foods - convenience food products.
•Make them available at price lower than
rice, wheat and maize
•Create awareness about their nutritional and
health benefits
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VALUE ADDED PRODUCTS FROM MILLETS MARKETED
o Noodles/vermicelli/pasta
o Breakfast cereals
o RTE snacks
o Health foods
o Beverages (milk based and & fermented)
o Ready-to-cook flour
o Multigrain flour
o Bakery products
o Multigrain food products
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•Provide Millets in Convenience, Ready-To-Cook (RTC) and Ready-to-eat form (RTE) at
Affordable Price
CONVENIENCE IS SEEN ALONGSIDE THE HEALTH BENEFITS (single or multigrain
products),CAN BE AN UNBEATABLE PROPOSITION
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PROGRAMME NEED TO BE UNDERTAKEN
1. Integrated versatile millet mill - Design & development
2. Development of millets based functional foods - Diabetes, CVD & Obesity
3. Promotion of millets as NON-GLUTINOUS, ORGNIC foods and Provide Millets in convenience, ready-to-cook and ready-to-eat forms at affordable price.
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THANKS
MILLETS ARE IN OUR CULTURE AND NOW LET THEM BECOME PART OF OUR CUISINE
EAT MILLET AND
BE HEALTHY