Seminar and technical writing (FP-7998)

Formulating millet-based recipes and products for people belonging to

special needs groups
Shristi Shefali Saraugi (Roll No. 522FP1005)
Department of Food Process Engineering
National Institute of Technology, Rourkela-769008
Email: sshefali0110@gmail.com
ABSTRACT INTRODUCTION
The indicated poster insights into the nutritional benefits and  Millets are nutri-cereals that have high nutrient content which
millet-based recipes of millet for people belonging to the includes protein, essential fatty acids, dietary fiber, B-
special needs groups mainly focused on Celiac, Vitamins, and minerals such as calcium, iron, zinc, potassium,
Hyperglycaemic, Gastrointestinal, Pregnant, and Lactating and magnesium.
women.
OBJECTIVES  Health benefits of millet include protecting cardiovascular
health, preventing the onset of diabetes, helping people
 To study the distinctive nutritional requirement of achieve and maintain a healthy weight, and managing
individuals belonging to special groups. inflammation in the gut.

 To prepare a range of millet-based recipes to fulfill Gastrointestinal

the nutritional requirements of special needs groups Millets support digestion
High in fiber, which promotes healthy digestion and prevents
MATERIALS AND METHODOLOGY
constipation, regulates bowel movements:
Celiac and Hyperglycaemia Finger millet malt is made by cooking ragi
flour with water or milk.
 Celiac disease people should avoid grains containing
gluten as it may lead to indigestion and inflammation in Contains about 14% protein
the linings of the digestive system. Contains about 500 mg/100g of calcium
(almost 1/3rd of the RDA) from the
 Millet is that it is naturally gluten-free, so it makes the natural source. Finger millet malt
perfect choice for people with celiac disease or gluten
intolerance. Pregnant and lactating women
 A satisfactory amount of energy (about 60%) from cereals.
 Millet is lower on the glycemic index (GI) than many  Adequate iron, vitamin B, folate, and calcium.
other grains, it raises your blood sugar slowly and  Foods rich in fiber (around 25 g/1000 kcal) like whole grain
gradually instead of in quick spikes. cereals, pulses, and vegetables.
 Ragi (Finger millet) is very rich in iron, calcium, and other
 High-fiber, low-GI foods keep blood sugar steady, and micronutrients and roughage. So, consider Ragi for the
lower cholesterol, and these are helpful for people with formulation of recipes for Pregnant and lactating women.
diabetes.
 Millet-based khichdi, upma, idli, dosa, and flakes can be Finger millet (Ragi) peda
included in diet for people suffering from Celiac and
Utility as a traditional snack food
Hyperglycaemia to manage gut health and blood sugar
levels respectively. Weighing Finger Millet Powder and Broken
Flakes
Millet Semolina (Rawa/Suji)
Sieving, Roasting and, Finger millet (Ragi) peda
Coarse Semolina (Kichidi rawa) Mixing
Medium Semolina (Upma Rawa) Nutrients Finger
Fine Semolina (Idli rawa) (100 g) Millet
Add Binder (Ghee) and Sweetener (Sugar) Peda

Millet Grain Add fried dry fruits Protein (%) 10.4

Cleaning and Conditioning Kneading and Shaping Fat (%) 20.1

Foxtail Millet Little Millet
Upma Dietary fibre 18.8
Add water
Khichdi Cooing and Packaging (g)

Sorghum-based energy bar

Hammer mill/ Pulverizer
It is rich in iron, zinc, slowly digestible carbohydrates, and
dietary fiber, a rich source for pregnant and lactating women.
Cooling and Shifting
Pearl millet Idli Sorghum Dosa Weighing Sorghum Bran Powder and Broken Flakes
Millet Semolina Nutrients Pearl Millet Pearl millet
(100 g) Idli rawa Upma rawa Mixing
Packaging Protein (g) 16.1 16.3 Add Binder and Sweetener (Honey Syrup)
Fat (g) 3.2 3.1
Shaping
Fibre (g) 1.6 1.7
Sorghum-based
Cooing Packaging energy bar
Millet extruded flakes
CONCLUSION
Semolina Extruded Flakes are Ready-To-
Eat products
This poster provides insights into the nutritional benefits of millet-
(Sorghum: Wheat: Corn based products for people belonging to special needs and
Flour) contributes practical solutions for individuals with Celiac,
Utility as breakfast cereals
Conditioning Water Nutrients Value Hyperglycaemic, gastrointestinal, and Pregnant and Lactating
(100 g) women.
Extrusion
Protein (%) 13.90 REFERENCES
Roller flaker machine
Technologies of millet value-added products, IIMR (ICAR).
Fat (%) 1.40
Extruded flakes www.millets.res.in
Sorghum Dietary 14.88 Value-added products from millets, CSIR-CFTRI, Mysore
Packaging flakes fibre (g)
https://www.dhan.org/smallmillets2/file/value-sm.