Value addition

Bajra
Bajra also known as cumbu, pearl millet is the predominant crop in India. It has the same quantity of protein
as wheat. The protein contains a high proportion of prolamine followed by the globulin and albumins. Pearling of
bajra to about 8% polish leaves most of the germs intact and the nutritive value is not seriously affected. Pearling
improves appearance and taste of the products. The grain is sometimes eaten after it is parched, the product being
similar to popcorn. The grain is also suitable for the preparation of malt. It is consumed after dehusking and cooked
in the same way as rice. More commonly it is ground into flour and made into chappathi. It is also made into thin
porridge.
Popping of Bajra
 Selection
o The millets were cleaned to remove the dust, dirt, chaff and stones by winnowing and sieving. The
cleaned grains were dried in the sun for 5 to 6 hours.
 Soaking
o The selected millets were soaked separately in cold water (1:1.5) for one hour drained and conditioned
for 30 min. Another batch was soaked in water along with addition of Butylated Hydroxy Toluene
(BHT) as antioxidant at the rate of 0.5 g per kg for one hour.
 Removal of surface moisture
o Treated samples were dried for five minutes to remove the moisture.
 Popping
o The millets were popped using an Euro popcorn machine.

Flaking of Bajra Flow chart for processing of Bajra flakes

Cumbu Biscuits
Biscuits are popular snack foods worldwide made from refined wheat flour. Non wheat flours like sorghum
and pearl millet flours have been used to replace part of wheat flour in preparation of acceptable biscuits and cookies,
mainly as health foods, to increase the fiber, minerals, and vitamin content
Ingredients
 Refined wheat flour 70 g
 Cumbu flour 30 g
 Shortening 50 g
 Powdered sugar 50 g
 Baking powder 0.5 g
Method
 Add baking powder to refined wheat flour (control) and millet flour blends and sieve twice.
 Creamed fat and powdered sugar.
 Blend the cream with flour and make a dough, roll and punch out biscuits
 Bake at 140 for 30 minutes
 Cool and pack in polythene bags.

Preparation of NUTRIMIX

RAGI
Ragi is also known as finger millet. It constitutes a little over 25% of the food grains grown in India.
Nutritionally it is almost as good as or better than wheat or rice. The major proteins of ragi are prolamins and
glutenins and they appear to be adequate in all the essential amino acids. Ragi is rich in minerals especially calcium.
It is also rich in fibre. It is also rich in phytate and tannin and hence interferes with mineral availability. It contains B-
vitamins but is poor in B2. Malting of finger millet is a traditional process followed in India and is used in infant
foods and in milk thickener formulations, conveniently called ragi malt.
The grain is also malted and the flour of the malted grain is used as nourishing good for infants and invalids.
Malting releases the amylases which dextrinize the grain starch. An added advantage of malting ragi is in the
production of an agreeable odour developed during the kilning of the germinate d grain. Malted ragi flour is called
„ragi malt‟ and is used in the preparation of milk beverages. A fermented drink or beer is also prepared from the
grain in some parts of the country.
PROCESSING
 Milling
o Ragi can be milled by wet conditioning. It can be steamed followed by milling in a hammer or plate mill
or a roller flour mill.
 Malting
o Compared to other millets, ragi is most suitable from the stand point of product quality and enzyme
release for malting. The malted ragi flour can be used along with germinated green gram flour to
formulate a high calorie dense weaning food having excellent nutritional qualities. Ragi flour can be
used with milk beverages.
o Parboiling of ragi helps in the quality of ragi dumpling by eliminating its slimy texture. Flour from
puffed ragi has good flavour and can be used in snacks and supplementary foods.in south India ragi is
used as gruel, dumpling, roti, dosa or porridge .

VALUE ADDITION
1. Ragi Noodles
Extrusion cooking because of its low cost and continuous processing capability has been accepted as one of
the most useful technologies during the recent years in the field of food processing.
Ingredients
 Refined wheat flour 70 g
 Ragi 30 g
 Water 30 m l
 Salt 2g
Method
 Sieve refined wheat flour (control) and ragi flour blends in a BS 60 mesh sieve, steam for five minutes, cool
and sieve again.
 Fill the flour in the mixing compartment of the pasta-making machine and blend with water and salt for 30
minutes and extrude.
 Steam the noodles for 5 minutes
 Allow to temper in room temperature for 8 hours
 Dry in a cabinet drier at 60 for 6 hours.
2. Ragi Vermicelli :
Extrusion cooking because of its low cost and continuous processing capability has been accepted as one of the
most useful technologies during the recent years in the field of food processing.
Ingredients
 Refined wheat flour 30 g
 Whole wheat flour 40 g
 Ragi 30 g
 Water 30 ml
 Salt 2g
Method
 Sieve refined wheat flour, whole wheat flour and ragi flour blends in a BS 60 mesh sieve, steam for five
minutes, cool and sieve again.
 Fill the flour in the mixing compartment of the pasta-making machine and blend with water and salt for 30
minutes and extrude.
 Steam the vermicelli for 5 minutes
 Allow to temper in room temperature for 8 hours
 Dry in a cabinet drier at 60 for 6 hours.

3. Ragi Idiyappam
Ingredients
 Rice flour 80 g
 Ragi 30 g
 Water 30 ml
 Salt 2g
Method
 Sieve rice flour and ragi flour blends in a BS 60 mesh sieve, steam for five minutes, cool and sieve again.
 Fill the flour in the mixing compartment of the pasta-making machine and blend with water and salt for 30
minutes and extrude.
 Steam the Idiyappam for 5 minutes
 Allow to temper in room temperature for 8 hours
 Dry in a cabinet drier at 60 for 6 hours.

4. Paniyaram
Ingredients
 Parboiled rice 50 g
 Raw rice 50 g
 Ragi flour 50 g
 Black gram dhal 25 g
 Fenugreek 2.5 g
Method
 The cleaned and milled rice, millets and other ingredients were washed with water, drained and soaked with
fresh water for 6 hours.
 The soaked water was drained and the soaked ingredients were ground in an electrically operated stone
grinder till the batter became smooth in texture.
 The batter was mixed with 2 per cent salt and left to ferment for 12 hours at room temperature.
 The paniyaram mould was greased with 2 tsp oil and the fermented batter was poured into the paniyaram
moulds and cooked on each side till well cooked and golden brown. The paniyaram was cooled and
evaluated.
5. Ragi Halwa
Ingredients
 Ragi flour 100 g
 Powdered sugar 100 g
  Ghee 100g
 Cardamom powder 1 pinch
 Cashewnuts 10 g
Method
 Fry ragi flour in half the amount of given ghee in a heavy bottom kadai
 Add coconut milk powder with the flour and cook the flour in water
 When it thickens add sugar
 When the halwa forms a mass add the remaining ghee
 Stir continuously till the halwa leaves the sides of the pan and the ghee separates from halwa
 Add the coarsely ground cashew nuts
 Spread on a greased tray and cut into pieces.

PREPARATION OF READY-TO-USE BEVERAGE MIX

JOWAR OR SORGHUM
In India, sorghum grain is known as “jowar” and constitutes an important article of food after rice and wheat.
The whole grain or the broken grain can be cooked like rice or the whole grain ground to flour and used to make
chappaties. Sorghum grain is used as a source of starch in the fermentation industry for producing industrial alcohol
and solvents. From a blend of wheat flour and sorghum flour, baked products like muffins, bread, and cakes can be
produced.
Sorghum Flakes
Cereal flakes are popular breakfast products and at present they are mostly made from corn. By suitable processing it
might be feasible to produce flakes from millets. Ready to eat products like flakes are very popular, being crisp and
friable in texture. Cereal flakes are one of the most popular types of ready to eat cereals. The relatively smaller size
and quick hydration of millets make them most suitable for the production of flakes
Flaking of sorghum Flow chart for processing of sorghum flakes

Puffed Sorghum
 Clean sorghum and soak in cold water containing 2% salt for 1 hour
 Drain the water and conditioning for 30 minutes
 Surfaces dry the sorghum for 5 minutes
 Heat sand to 200
 Puff the sorghum in the hot sand in batches
 Sieve the sorghum from the sand
Popping of millets
  The selected little millet and kodo millet varieties were soaked in water (1:1.5) for one and two hrs
respectively (to raise the moisture content to 19%) drained and tempered for two and four hrs respectively
and popped in roasted fine sand (BS 60 mesh sieve) at a temperature of 270 .

Popping of Sorghum **
 Selection
o The millets were cleaned to remove the dust, dirt, chaff and stones by winnowing and sieving. The
cleaned grains were dried in the sun for 5 to 6 hours.
 Soaking
o The selected millets were soaked separately in cold water (1:1.5) for one hour drained and
conditioned for 30 min. Another batch was soaked in water along with addition of Butylated
Hydroxy Toluene (BHT) as antioxidant at the rate of 0.5 g per kg for one hour.
 Removal of surface moisture
o Treated samples were dried for five minutes to remove the moisture.
 Popping
o The millets were popped using an Euro popcorn machine.

MINOR MILLETS
The minor millets comprise of proso millet or panivaragu (Panicum miliaceum), foxtail millet or thenai
(Setariaitalica), little millet or samai (Panicum sumatrense), barnyard millet or sanwa millet (Echinochloa colona)
and kodo millet or varagu (Paspalum scrobiculatum).

Minor millets are high energy, nutritious foods comparable to other cereals and some of them are even better
with regard to protein and mineral content. They are particularly low in phytic acid and rich in dietary fibre, iron,
calcium and B vitamins. As the millets are consumed by the poor, they guard them against food and nutritional
insecurity imposed by various agronomic, socio economic and political factors. Minor millets can thus act as a shield
against nutritional deficiency disorders and provide nutritional security.
Supplementation of cereal based products with millets has become increasingly popular due to nutritional
and economic advantages. With proper preparation, 30 per cent of minor millets can be gainfully substituted in value
added foods belonging to the categories of traditional foods, bakery products, extruded foods and allied mixes for the
convenient preparation by rural and town folk at low cost. Poroso millet flour is used as a substitute for rice flour in
various snack foods.
Traditionally, finger, kodo and poroso millets are brewed by tribal in certain parts of India. Popping of finger millet
is done on cottage industry level and the popped meal is marketed in polyethylene pouches.
Barnyard Athirasam:
Ingredients (g)
 Rice flour 70 g
 Barnyard millet flour 30 g
 Jaggery 100 g
 Dried ginger 0.35 g
 Cardamom powder 0.35 g
 Salt 0.10 g
 Sodium bi carbonate 0.10 g
 Refined oil 100 g
Method
 Raw rice and milled Barnyard kernels were washed and soaked in water for 30 minutes, drained, shade dried
(30 minutes) to remove surface moisture, milled and sieved (BS 60 mesh sieve).
 Jaggery was powdered and heated to melt with 20 ml of water, filtered through a muslin cloth and further
heated to 80 Brix.
 To the millet flour blends the other ingredients were added and mixed uniformly.
 The jaggery syrup was added with simultaneous folding of the flour with a wooden ladle to form dough and
fermented overnight (10-12 hours) at room temperature.
 Fifty grams of the fermented dough was flattened on a greased polythene sheet to a diameter of 6.0 cm and
thickness of 4 mm and a half-centimeter hole was made at the center with a thick needle.
 The flattened dough was deep fat fried at 180 for 2-3 minutes until golden brown, and drained, cooled and
stored in polybags.

BAKERY PRODUCTS
Biscuits
Biscuits are popular snack foods worldwide made from refined wheat flour. Non wheat flours like sorghum
and pearl millet flours have been used to replace part of wheat flour in preparation of acceptable biscuits and cookies,
mainly as health foods, to increase the fibre, minerals, and vitamin content.

Ingredients:
 Refined wheat flour 70 g
 Little millet / kodo millet flour 30 g
 Shortening 50 g
 Powdered sugar 50 g
 Baking powder 0.5 g
Method
Baking powder was added to refined wheat flour (control) and millet flour blends and sieved twice.
Fat and powdered sugar were creamed, blended with flour and made to dough, rolled and biscuits were punched out,
baked at 140 for 30 minutes, cooled and packed in polythene bags.
Bread
Ingredients:
 Refined wheat flour 100 g
 Samai flour 25 g
 Sugar 20 g
 Shortening 8g
 Yeast 15 g
 Salt 1.5 g
 Water 60 ml
Method
 Refined wheat flour and the millet flour blends were sieved in a BS 60 mesh sieve.
 The yeast was dispersed in a part of 40 warm water containing little sugar.
 Remaining part of water was used to dissolve the sugar and salt.
 Flour was mixed with the yeast suspension followed by sugar and salt solutions and made into dough.
 Shortening was added to it and kneaded again and the dough was proven for 2 hours at 40oC.
 The rested dough was kneaded, shaped into rectangular forms and placed in the bread pan for final proving
for 30 minutes.
 The bread was baked at 220 for 5 times, cooled and evaluated.

Ingredients:
 Raw rice flour 50 g
 Samai flour 50 g
 Roasted bengal gram flour 10 g
 Chilli powder 1.5 g
 Cumin seeds 4g
 Salt 5g
 Hydrogenated fat 10 g
 Asafoetida 1g

Method
 Yeast was dispersed in 40 warm water with sugar and salt and mixed uniformly with refined wheat flour
(control) and millet flour blends
 Shortening was added to it and kneaded and the dough was proven for 20 minutes, kneaded again and given
a second proofing and cut into small pieces weighing 40 g each and rolled into thin finger like sticks.
 The sticks were arranged in trays and baked at 200 for 30 minutes, cooled and packed in polythene bags
Preparation of instant murukku mix
 Instant murukku mix was prepared using rice flour alone (control) and from blends of rice flour and millet
flour c and mixed with other dry ingredients.
 Murukku mix was shaken in a stainless steel jar for 10 minutes to get a composite sample and packed in
polyethylene bags, sealed and stored.
Noodles
For little millet and kodo millet to be competitive with important cereal foods, preprocessed or alternative
millet based foods are required. Extrusion cooking because of its low cost and continuous processing capability has
been accepted as one of the most useful technologies during the recent years in the field of food processing.
Ingredients:
 Refined wheat flour 80 g
 Millet Flour 20 g
 Water 30 ml
 Salt 2g
Method
 Refined wheat flour (control) and millet flour blends were sieved in a BS 60 mesh sieve, steamed for five
minutes, cooled and sieved again.
 The flour was filled in the mixing compartment of the pasta-making machine and blended with water and
salt for 30 minutes and extruded using specific dies to extrude as noodles, macaroni and vermicelli
 The noodles were steamed for 5 minutes and dried in a cabinet drier at 60 for 6 hours, cooled, packed in
polyethylene bags, sealed and stored.

PREPARATION OF SUPPLEMENTARY FOOD MIX