Technologies of Millet Value Added Products

TECHNOLOGIES OF MILLET VALUE
ADDED PRODUCTS
B. Dayakar Rao
Sangappa
Vishala
A.D
G.D.
Arlene
Christina
V.A.
Tonapi
CENTER OF EXCELLENCE ON SORGHUM

ICAR-INDIAN INSTITUTE OF MILLETS RESEARCH,
HYDERABAD
VALUE CHAIN ON
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Eat Milets - Stay

Technologies of
Millet Value Added Products
B Dayakar
Rao
Sangappa
Vishala AD
GD Arlene
Christina VA
Tonapi
Centre of Excellence on Sorghum

ICAR- INDIAN INSTITUTE OF MILLETS
RESEARCH
Rajendranagar, Hyderabad - 500 030, Telangana,
India www.millets.res.in
Eat Milets - Stay

Printed : June
on 2016
Citation : Dayakar Rao B, Sangappa, Vishala A.D, Arlene
Christina G.D and Tonapi V.A. 2016. Technologies of
Millet Value Added Products. Centre of Excellence on
Sorghum, ICAR-Indian institute of Millets Research.
Rajendranagar, Hyderabad, India. pp 48.
ISBN : ISBN81-89335-61-
8
Copyright : ICAR- Indian Institute of Millets Research,
Hyderabad
Disclaimer : @ Indian Council of Agricultural
Research
Published : Director,
by ICAR- Indian Institute of Millets Research
Rajendranagar, Hyderabad - 500 030.
India. www.millets.res.in
Printed at XXXXXXXXXXXXXX
:
CREA Branding Solutions- 99896
Designed & Printed by 96481
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FOREWOR
D in resource poor agro climatic regions
MILLETS are traditionallygrown
of the country which include sorghum, pearl millet, finger millet and
small millets. They are nutri-cereals which are highly nutritious and
are known to have high nutrient content which includes protein,
essential fatty acids, dietary fibre, B-Vitamins, minerals such as
calcium, iron, zinc, potassium and magnesium. In the present scenario,
demand for millets for direct consumption has been declining due to
change in food habits and inconvenience attached with food
Dr. T. Mohapatra preparation as compared fine cereals.Further, lack of processing
Secretary DARE & Director General, technologies and also the government policies of disincentives towards
Indian Council of Agriculture research
millets and favoring of supply of fine cereals at subsidized prices. The
been traditionally restricted mainly to consumption of Millets
growing areas. these food
are items
knownhas
foralso
nutria-rich content and having
characteristics like drought tolerance and resilient to climate change etc.Hence developing technology that
makes millet value added products available as convenient to make and easy access at reasonable prices will
find great demand and market particularly in urban places where there is growing conscious for nutritive
intake of food. As a step towards this, under the NAIP project, Indian Institute of Millets Research (IIMR),
(erstwhile DSR) has taken up the millet processing, and developed value added sorghum/milletfood products.
I am glad to know that the publication “Technologies of Millet Value Added Food Products” is being brought
out by IIMR is a compilation ofall the technologies developed by Centre of Excellence (CoE) on sorghum,
ICAR-IIMR, Hyderabad. This book on a whole provides information on millet value added products, their
method of preparation and health contents to benefit the consumers and also small and medium
entrepreneurs. This handy book will surely benefit to the would-be entrepreneurs to initiate business on
millets processing.
I congratulate ICAR-IIMR in bringing out this publication forcreation of demand of Millets. I, also congratulate
Dr. B. Dayakar Rao and his team for his extraordinary efforts to bring this publication in useful manner. This
book is expected to serve as one stop solution for millet based products and nutritional parameters for
households, entrepreneurs and other stakeholders alike. I wish a very all the best to promote millets as health
foods.
T. Mohapatra
Director General, ICAR
PREFAC
E a diverse group of small grains. These
Millet crops primarily constitute
are categorized under Coarse Cereals in India. Millets are classified into
major millets and minor millets or small millets. Millets are important
crops for dryland farmers; they are highly nutritious and are a climate-
compliant crop. But due to drudgery in preparation, overall millet
consumption in India has declined over the years. In order to revive the
demand of millets in India, there is need to bring all the stakeholders in
Dr. Vilas .A Tonapi
production to consumption system value chain. The ICAR-IIMR
Director ICAR - IIMR (formerly DSR) has made attempts to innovate technologies that enable
in developing sorghum/millet based value added products through NAIP subproject, ‘Creation of
Demand through PCS Millets Value Chain’.
In view of decreasing millets consumption, efforts have been made to integrate all the stakeholders
to bring them on a common platform so as to create demand for millet cultivation which is popularly
known as value chain mode from ICAR- IIMR. In order to make millet value chain sustainable, the
production and promotion of various products in the market is very much essential. Under this
motto, IIMR (erstwhile DSR) launched its brand name “Eatrite” to the Indian markets to promote the
millet based products and this book gives details of millets technologies developed at Centre of
Excellence (CoE) on Sorghum under NFSM project of Department of Agriculture.
This book comprehensively deals with the millet based value addition technologies developed and
commercialized from the Centre of Excellence (CoE), ICAR-IIMR. This resourceful publication act as
a reference book for the all the millets stakeholders including would-be entrepreneurs who initiate
millets based processing units. Eventually, I congratulate Dr. B. Dayakar Rao, Principal Scientist and
his team for bringing out this book and appreciate the efforts they have put in the process.
Tonapi VA
Director, ICAR -
IIMR
TABLE OF
I. EATRITE PRODUCTS TO BE
CONTENTS II. EATRITE PRODUCTS ALREADY
COMMERCIALIZED COMMERCIALIZED
S.No Title Pg. No S.No Title Pg. No

1. Puffs from sorghum 6 1. Jowar 34
2. Puffs from foxtail 7 atta
2. Jowar rich multigrain 35
millet 3. atta rawa (Sorghum medium semolina)
Jowar 36
3. Puffs from pearl millet 8
4. Extruded snacks 9 4. Jowar khichidi rawa (Sorghum coarse semolina) 37
5. Extruded flakes 10 5. Jowar idli rawa (Sorghum fine semolina) 38
6. Instant mixes 11 6. Jowar flakes 39
a) Instant sorghum idli mix 11 7. Jowar vermicelli 41
b) Instant upma mix 12 8. Jowar pasta 43
c) Instant dosa mix 13 9. Jowar Biscuits 45
d) Instant pongal mix 14
e) Millet instant laddu mix 15
7. Sorghum muesli 16
8. Millet semolina (Rawa/Suji) 17
9. Millets flour 18
10. Millets vermicelli 19
11. Millets pasta 20
12. Bakery products 21
a) Millet cookies 21
b) Millets bread/bun 22
c) Millets cake 23
d) Millets pizza base 24
13. Value addition from by-products 25
a) Sorghum bran peda (sweet) 25
b) Sorghum based energy bars 26
c) Sorghum bran fryums 27
14. Bio-fortified and value added sorghum 28
products
a) Zinc rich (Gingelly seed) jowar vermicelli 28
b) Zinc rich (Gingelly seed) jowar pasta 29
c) Zinc rich (Gingelly seed) jowar biscuits 30
d) Iron rich (Garden cress) jowar vermicelli 31
e) Iron rich (Garden cress) jowar pasta 32
15. Jowar roti-making machines 33
Eat Milets - Stay

1. PUFFS FROM SORGHUM
EATRITE PRODUCTS
TO BE COMMERCIALIZED Description of the technology
Sorghum puffs are product which is a resultant of explosive
puffing or gun puffing where the sorghum grain is expanded
to maximum expansion consistent with the grain identity
(similar shape of the grain).
It is the RTE (ready to eat) snack which is developed using
puff gun machine.
The puff gun machine is loaded with dehulled sorghum grain
onto a rotating barrel and the mixture is roasted for and fired
resulting in a puffed sorghum product.
Products and by products
• Puffs yield – 94%; By-product yield – 6% (small puffs
and unpuffed grains)
Advantages and Uniquenessof technology/Product
• The sorghum puffs are white in colour and are crispy
Fig. 1, Sorghum in nature, similar to the puffed rice.
Puffs
• The shelf life is for 4 months when packed in air tight
MET pouches at ambient temperatures.
Sorghum
• They are rich in protein and fibre.
Grain Grading • Variants available masala coated and fried, and also can
be coated with other flours (bajra and channadhal) and
Dehulling
fried.
Dehulled grain • It can serve as inflight snack or generic evening snack
Nutrient composition for puffed sorghum (per 100
Conditioning g)
NUTRIENTS (100 g) VALUE
water Protein (%) 11.9
Fat (%) 3.02
Gun puffing
Dietary fibre (g) 13.88
Sorghum
puffs
Fig. 2, Process flow chart for
production of Sorghum puff
products
6 Eat Milets - Stay
Healthy
2. PUFFS FROM FOXTAIL MILLET
Description of the technology
Foxtail puffs are product which is a resultant of explosive
puffing or gun puffing where the foxtail grain is expanded
to maximum expansion consistent with the grain identity
(similar shape of the grain).
puff gun machine.
The puff gun machine is loaded with dehulled foxtail grain
onto a rotating barrel and the mixture is roasted for and
fired resulting in a puffed sorghum product.
• Puffs yield – 92%; By-product yield – 82% (small puffs Fig. 3, Foxtail
and unpuffed grains) Puffs
Advantages andUniqueness of technology/Product
Foxtail Millet Grain
• The foxtail puffs are white in colour and are crispy in
nature, similar to the puffed rice. Grading
• The shelf life is for 2 months when packed in air tight
MET pouches at ambient temperatures and study is still Dehulling
in progress.
Dehulled grain
• They are rich in protein and fibre.
• Variants available masala coated and fried Conditioning
• It can serve as inflight snack or generic evening snack
Water
Gun puffing
Foxtail
puffs
Fig. 4. Process flow chart for

production of Foxtail Puff
products
7 Eat Milets - Stay
Healthy
3. PUFFS FROM PEARL MILLET
Pearl Millet (bajra) puffs are product which is a resultant of
explosive puffing or gun puffing where the bajra grain is
expanded to maximum expansion consistent with the grain
identity (similar shape of the grain).
puff gun machine.
The puff gun machine is loaded with bajra grain onto a
rotating barrel and the mixture is roasted for and fired
resulting in a puffed sorghum product.
Products and by
Fig. 5, Bajra
Puffs •products
Puffs yield – 44%; By-product yield – 56% (small puffs
and unpuffed grains) (Standardization is still in
progress)
Whole Bajra
Advantages andUniqueness of technology/Product
Grading • The bajra puffs are greenish - creamy in colour and are
crispy in nature.
Parboiling
• The shelf life is for 3 weeks months when packed in sir
Dehulling tight MET pouches at ambient temperatures, shelf life
studies are in progress
Conditioning • Variants available roasted, masala coated and fried
Gun puffing • It can serve as inflight snack or generic evening snack
Bajra puffs
production of B ajra
P uff products
8 Eat Milets - Stay

Healthy
4. EXTRUDED SNACKS
Extruded Snacks are Ready-To-Eat products prepared using
twin-screw hot extruder which combines heating with the act
of extrusion to create a shaped cooked product through a
round, minus shaped dies.
Commercially most of the extruded snacks are prepared from
corn; here the extruded snack is made from sorghum grits,
rice, ragi, wheat and corn flour. The mixture is combined
and passed through twin screw extruder to produce
expanded snacks which are ready to eat. The snack can be
coated with desired spices to create variations in the taste
and flavor.
• Snacks yield – 90%; By-product yield – 10% (Extrudate
by- product)
Advantages and Uniquenessof technology/Product Fig 7, Extruded Snacks
• The snacks vary in colour from white to cream and are Jowar, Rice, Ragi,
crispy in nature Wheat and Corn
• Utility as evening snacks and inflight snacks.
Conditioning
• They are rich in protein, fibre, iron, zinc and magnesium.
• The shelf life of the product was 6 months and the shelf Water
life analyses are still in progress.
Mixing
• Variants available masala coated.
Nutritive values of ready-to-eat extruded snack per 100 Extrusion and
g NUTRIENTS (100 g) VALUE Cutting Drying
Protein (%) 12.90
Extruded
Fat (%) 1.70
Dietary fibre (g) 12.88 Snacks
Packaging
production of ready-to-eat
(Extruded snacks) products
9 Eat Milets - Stay

Healthy
5. EXTRUDED FLAKES
Extruded Flakes are Ready-To-Eat products prepared using
twin-screw hot extruder which combines heating with the act
of extrusion to create round shaped product which is
further flattened in roller flaker machine.
The extruded Flakes is made from sorghum grits, wheat and
corn flour. The snack can be coated with desired spices to
create variations in the taste and flavor.
Semolina (Sorghum: Wheat: Corn Flour)
Conditioning Water Extrusion Roller
flaker machine
Extruded flakes Packaging

Fig. 9, Extruded • Flakes yield – 88%; By-product yield – 12% (Extrudate
Flakes by- product, un-flattened flakes)
Sorghum, Wheat, Corn • Utility as breakfast cereals and can be used instead of
corn flakes.
Conditioning
• The shelf life of the product was 5 months and the shelf
add water life analyses are still in progress.
• Variants available masala coated, chocolate or
Mixing
essence based
Extrusion
Nutritive values of ready-to-eat extruded flakes(per 100
Roller flaking
g) NUTRIENTS (100 g) VALUE
Extruded flakes
Protein (%) 13.90
Packaging Fat (%) 1.40
production of Extruded flakes
products
10 Eat Milets - Stay
Healthy
6. INSTANT MIXES
In the modern days where the life is at fast pace with the
time very valuable to every person, "Instant Foods" play an
important role in everyone's day-to-day life.
Instant and ready to reconstitute foods have become well
established products in western countries. It is the need of
the hour to develop traditional foods as convenience foods
and IIMR has carried out research in developing sorghum
based instant mixes described, here under.
Fig.11, Instant Sorghum Idli
A) INSTANT SORGHUM IDLI MIX Mix
Instant Sorghum Idli mix
Idliis an indigenous traditional breakfast food in mostly
southern Indian cuisine, which is a steamed product made Sorghum Semolina & Blackgram
from rice semolina and ground pulses and typically served
with a spiced vegetable filling or chutney. dhal Sieving
We have made an attempt to prepare instant sorghum idli Add salt, citric acid
mix sorghum fine semolina, blackgram dhal, salt and food & sodium
grade additives; citric acid and sodium bicarbonate were bicarbonate
used as main ingredients.
All the ingredients were mixed uniformly in a blender. The Mixing
formulated mix was packed in a MPET packing material.
Packaging
Fig. 12, Process flow chart

Advantages and Uniquenessof technology/Product for production of Instant Idli
• Instantly sorghum idli can be prepared reducing the Mix
Nutritional Compositionof
cumbersome time for fermentation. Instant Idli 100 g.
• It is rich source of phenolic compounds and causes Nutrients (100g) Value
satiety resulting in slower digestibility. Energy (kcal) 364
• Reduces oxidative stress (Antioxidant) Carbohydrates(g) 71.7
Protein (g) 12.4
• The shelf life of idli mix is 3 months. Fat (g) 1.6
• The instant idli mix has high amount of calcium, iron, Riboflavin (mg) 1.5
zinc and riboflavin when compared to control idli. Folic acid 45.7
(µg) Calcium 10.2
(mg) Iron 7.2
(mg) Zinc 0.9
11 Eat Milets - Stay (mg) 102.3
Healthy Magnesium
(mg)
B) INSTANT UPMA MIX
Upma is an indigenous traditional breakfast food in mostly
southern Indian cuisine, which is boiled semolina made from
wheat/rice with added pulses, condiments and spices.
We have made an attempt to prepare instant sorghum upma
mix sorghum semolina, Bengal gram dal; mustard seeds,
curry leaves, dried green chillies, salt, and oil were used as
ingredients.
Semolina, mustard seeds and Bengal gram dal were roasted
separately. To the semolina, roasted mustard seeds, Bengal
Fig. 13, Instant Upma
Mix gram dal, dehydrated curry leaves, salt and were added and
mixed.
The formulated mix was packed in a MPET packing material.
Sorghum Semolina • Instantly sorghum upma can be prepared with added
flavor and taste.
Sieving
• It is Gluten Free and safe for Celiac Patients.
Add mustard seed • Rich source of phenolic compounds andcauses satiety
& bengal gram dal resulting in slowerdigestibility.
• Reduces oxidative stress (Antioxidant)
Roasting
• Low calorie diet (through Dietary fibre) promotes
Add dried curry leaves & healthy digestion
green chillies • The shelf life of upma mix is 6 months.
Add Salt • The instant upma mix has high amount of fibre, protein
and iron when compared to control traditional upma.
Mixing Nutritional Composition of Instant Upma Mix (per 100
g.) Nutrients (100 g) Value
Packaging
Energy (kcal) 374
Carbohydrates(g) 78.7
Protein (g) 13.4
Fig. 14, Process flow chart Fat (g) 1.8
for production of Instant
Upma Mix Fibre (g) 1.5
Healthy
C) INSTANT DOSA MIX
Dosais an indigenous traditional breakfast food in mostly southern
Indian cuisine, which is a pancake made from rice semolina and
ground pulses and typically served with a spiced vegetable filling
or chutney.
We have made an attempt to prepare instant sorghum dosa mix
sorghum flour, blackgram dhal (2:1), salt; citric acid and sodium
bicarbonate were used as main ingredients and mixed uniformly in a
blender.
•Advantages
Instantlyand Uniquenessof
sorghum dosa cantechnology/Product
be prepared with added flavor Fig. 15, Instant Dosa
and taste. Mix
• Rich source of phenolic compounds and causes satiety
resulting in slower digestibility.
Instant Sorghum Dosa
Mix
• Low calorie diet (through Dietary fibre) promotes healthy
digestion. Sorghum Flour &
• The shelf life of dosa mix is 6 months. Bengal gram dal
• The instant dosa mix has high amount of fibre and protein (Weighing)
when compared to traditional dosa.
Add Salt, Citric acid
Nutritional Composition of Instant Dosa Mix (per 100 & sodium
g.) Nutrients (100 g) Value bicarbonate
Energy (kcal) 364
Mixing
Protein (g) 12.4 Packaging
Fat (g) 1.9
Riboflavin (mg) 1.5
Folic acid (µg) 45.7
Fig. 16, Process flow chart
Calcium (mg) 10.2 for production of Instant
Iron (mg) 7.2 Dosa Mix
Zinc (mg) 0.9

Magnesium (mg) 102.3

Healthy
D) INSTANT PONGAL MIX
Pongal is a delicious south Indian traditional breakfast recipe,
generally prepared from rice and green gram.
We have made an attempt to prepare instant pongal mix
using processed sorghum, green gram dhal, spices &
condiments. The mix has to be added to three cups boling
water and cooked in pressure cooker for upto three whistles
mixed with ghee or milk to make round balls before serving.
Fig. 17, Soghum Pongal Advantages and Uniquenessof technology/Product
Mix
• Instantly Pongal can be prepared with added flavor
and taste.
Sorghum Processed grain (Thick • Rich source of phenolic compounds and causes
Flakes) & Green gram dal satiety resulting in slower digestibility.
(Weighing)
Add Spices & Condiments • Low calorie diet (through Dietary fiber) promotes
healthy digestion.
Mixing
• It fights against Arthritisand Rheumatism
Packaging • Shelf life for a period of one year.
Nutritional Instant Pongal Mix (per 100
g.) Nutrients (100 Value
g) 348
Energy (kcal)
Protein (g) 13.2
Fat (g) 2.1
Fig. 18, Process flow chart for Fibre 1.54
production of Instant Pongal (g)
Mix

Healthy
E) MILLET INSTANT LADDU MIX
Ladduan Indian sweet made from a mixture of
flour/semolina, powdered low calorie sugar, and shortening,
which is shaped into a ball.
Millet laddu mix is developed from roasted sorghum fine
rawa, finger millet flour, pearl millet flour; adding to it
powdered low calorie sugar, dry fruits and cardamom are
added.
The mix has to be mixed with ghee or milk to make round
balls before serving. The formulated mix was packed in a Fig. 19, Millet
MPET packing material. Laddu
•Advantages
Instantlyand Uniquenessof
laddus technology/Product
can be prepared with added flavor
and taste.
• It is Gluten Free and safe for Celiac Patients. Instant Laddu Mix (Millets)
• Rich source of phenolic compounds and causes
Millet Flour (Sorghum,
satiety resulting in slower digestibility. Finger Millet & Pearl Millet)
Sieving
• Contains low calorie sugar and promotes healthy
digestion by presence of dietary fibre.
• It fights against Arthritisand Rheumatism
Roasting
• Shelf life resulted in three months when stored at
ambient temperature Cooling
Add Sugar
Powder
Add fried dry fruits

and cardamom
Packaging
production of Instant Laddu Mix

Healthy
7. SORGHUM MUESLI
Muesli is a product made by mixing of honey and dry fruits
to sorghum flakes.
We have made an attempt to prepare sorghum muesli mix

where, thick flakes were dry roasted and then coated with
honey. Cashew nuts, almonds, pista, raisins were roasted and
added to this.

Fig. 21, Sorghum • Utility as snack item or along with milk.
Muesli • It is Gluten Free and safe for Celiac Patients.
• Rich source of phenolic compounds and causes
satiety resulting in slower digestibility.
Sorghum Flakes • Reduces oxidative stress (Antioxidant)
• Low calorie diet (through Dietary fibre) promotes
Add Honey healthy digestion.
Add Roasted Dry fruits • It fights against Arthritisand Rheumatism
• Shelf life for a period of one year.
Mixing
Nutritional Composition of Sorghum Muesli (100
Sorghum g.)
NUTRIENTS
Energy (kcal)(100 g) 342.4VALUE
Muesli
Packaging
Protein (g) 17.1
Fat (g) 2.1
Fibre 1.7
(g)

production of Sorghum Muesli

Healthy
8. MILLETS SEMOLINA (RAWA/SUJI)
Description of the technology(for all millets)
Semolina are ready to cook foods. Millet grains (Pearl Millet,
Finger Millet and Foxtail Millet) are processed by dry
milling.
The dry milling process starts with the cleaning of grains. The
cleaned grain is milled by the hammer mills to separate the
endosperm, germ and bran from each other to get
semolina.
Millets Semolina: (3 variants) Millet grain is pulverised to get
semolina; variants differ with particle size. According to the Fig. 23, Millet Rava
variant needed to process the mesh size in the mill is Kesari
Coarse Semolina (Kichidi rawa) yield – 68-72% ; By-product
•adjusted.
yield
Products and (contains
– 32-28% by products (for all millets)
medium/fine semolina, flour and bran)
• Medium Semolina (Upma Rawa) yield – 71-76% ; By- Sorghum Grain
product yield – 29-24% (contains coarse/fine semolina,
flour and bran) Cleaning
• Fine Semolina
Advantages (Idli rawa) yield
and Uniquenessof – 74-80%; By product
technology/Product Conditioning
yield – 26-20% (contains coarse/medium semolina, flour
• Utility
and bran)can be used to make upma, khichidi, rawa laddu,
idli, dosa, kesari etc. Add water
• They are rich in protein, fibre, iron, and zinc.
• All three rawa can be stored for a period of 4 months for Hammer mill/ Pulverizer
pearl millet and finger millet. The rawa for foxtail millet
Cooling
can be stored for 3 months and shelf life analyses are
still in progress
Nutritional
Nutrients Composition
Bajra Bajra of Millet Ragi
Ragi Rawa (per 100 g.)
Korra
Shifting
Millet Semolina
Korra
(100 g) Idli Upm Idli Upm Idli Upm
Raw a Raw a Raw a Packaging
a Rawa a Rawa a Rawa
Protein (g) 16.1 16.3 13.1 14.1 11.1 12.1
Fig.24. Process flow chart for
Fat (g) 3.2 3.1 3.4 3.6 2.5 2.7 production of Millet
rawa
Fibre (g) 1.6 1.7 1.2 1.4 1.6 1.7
17
9. MILLETS FLOUR
Flour is used as a main ingredient for various recipes. Millet
grains (Pearl Millet, Finger Millet and Foxtail Millet) are
processed by dry milling.
The dry milling process starts with the cleaning of grains. The
cleaned grain is milled by the hammer mills to separate the
endosperm, germ and bran from each other to get fine
flour.
Ragi flour, Bajra flour and foxtail millet flour: These four
Fig. 25, Millet flours (atta) have been developed
Roti
• Flour yield
Advantages and– Uniquenessof
89%; By-product yield – 11% (Bran)
technology/Product
• It is rich in magnesium, zinc, iron, dietary fiber and
Millets (Finger, Pearl protein.
& Foxtail Millet)
• Used to make rotis and bakery foods (cakes and
Cleaning biscuits).
• Sorghum flour, Ragi flour and Bajra can be stored for two
Hammer mill
months at ambient temperature; Foxtail millet flour
studies are still in progress.
Cooling Nutrients (100 g) Bajra Flour Ragi Flour Korra Flour
Nutritional Composition of Millet Flour (per 100 g)
Flour
Protein (g) 6.1 7.1 5.1
Packaging
Fat (g) 2.2 2.4 2.5
Fibre (g) 1.5 1.2 1.4
Fig. 26. Process flow chart for

production of Millet flour
18 Eat Millets - Stay

Healthy
10. MILLETS VERMICELLI
Vermicelli is prepared using cold extrusion. This is very useful
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.
Finger millet /Foxtail millet /Pearl millet semolina and refined
wheat semolina are blended in the mixing compartment of
the vermicelli-making machine and blended with water for
30 minutes and extruded using a round die.
Fig. 27, Millet Vermicelli
The vermicelli is allowed to temper in room temperature for kheer (Payasam)
8 hours and then dry in a cabinet drier for 6 hours.
• Vermicelli yield – 99%; By-product yield – 1% (negligible)
Ragi/Foxtail/Pearl, Wheat
Advantages and Uniquenessof technology/Product Semolina
• Used to make semiya (sweet/spicy) and can be added to
Weighing
milk
• Finger millet vermicelli can be stored for six months at Sieving
ambient temperature; Pearl milletvermicellishelf life
studies are still in progress. Mixing add water
Nutrient composition for Millets Vermicelli (per 100 g) Extrusion and Cutting
Nutrients (100
vermicelli vermicelli vermicelli Drying
g) Ragi Bajra Korra
Cooling
Protein (%) 9.39 8.39 7.65
Packaging
Fat (%) 1.02 1.38 1.24
Dietary fibre (g) 1.2 1.88 1.32

production of Millet vermicelli {Add
Below flowchart}

Healthy
11. MILLETS PASTA
Pasta is prepared using cold extrusion. This is very useful
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.
Sorghum/Finger millet /Foxtail millet /Pearl millet semolina
and refined wheat semolina are blended in the mixing
compartment of the vermicelli-making machine and blended
with water for 30 minutes and extruded using a pasta die.
Wheat is added as the less gluten content of millets
Fig. 29, Millet
requires minimum percentage of wheat for preparing pasta.
Pasta
• Pasta yield – 99%; By-product yield – 1% (negligible)
Ragi/Foxtail/Pearl,
Wheat Semolina • Utility as breakfast food
• Can be stored for three months at ambient temperature;
Weighing
Finger millet /Foxtail millet /Pearl millet vermicelli shelf
life studies are still in progress
Sieving
Nutrient composition for Millets Vermicelli (per 100
Mixing
g)
Nutrients (100 g) Ragi vermicelli Bajra vermicelli
Add water
Protein (%) 9.39 8.39
Extrusion and Cutting
Fat (%) 1.02 1.38
Drying
Cooling Dietary fibre (g) 1.2 1.88
Packaging

production of Millet pasta {Add
Below flowchart}

Healthy
12. BAKERY PRODUCTS
Now a day’s individuals have virtually no time to invest much
on making breakfast it is the cookie, bread/bun, cake etc.,
which had occurred instead of other sorts of stuff.
Consumers prefer healthy products to conventional foods,
hence are these days showing preference to millet based
bakery foods. Fig. 31, Millet Cookies
Millets were incorporated indifferent variations from 10% to
50% levels to standardize cookies (100%), bread/bun (50%) Flour (Ragi/
and cake (100%) by replacing refined wheat flour or using Foxtail/Pearl:
100% millet flour at IIMR. Wheat)
It is the need of the hour to develop bakery foods as Sugar, Milk
convenience foods and IIMR has carried out research in Solids, Salt
developing millet based RTE bakery foods described, here Flavouring
under.
A) MILLETS COOKIES Planetary Mixer
Automatic Cookie
Cookies are popular ready-to-eat product consumed by Machine Collection
different age groups in a family. Cookie of 100% millets is
of Cookies
prepared using a planetary mixer, automatic cookie making
machine and rotary oven. Rotary
Cookies have been prepared at IIMR using the formulation
pearl millet, finger millet and foxtail millet flour of superior Oven
quality with addition of sugar, milk solids, trans free-fat, salt
Cooling
and nature identical flavoring substances.
• Cookie – 92%; By-product yield – 8% (Dough left in the
Products and Broken
by products Packaging
machine, cookies or unbaked)
Fig.32. Process flow chart
Advantages and Uniquenessof technology/Product Nuutrient composition
for production of Millets for
• Pure Millet biscuits are fiber rich and beneficial for all MIllets
Cookies Biscuit (per 100
age groups. g.)
Nutrients Ragi Bajra
• Low sugar and low fat compared to the market (100g) Biscuit Biscuit
products. Protein 7.4 7.39
• It is rich in magnesium, zinc, iron, dietary fiber and (%)
Fat (%) 21.3
protein. Dietary 23.3
• It has a shelf life of 6 months. fiber
(g) 1.9
Eat Milets - Stay
1.4
21
Healthy
B) MILLETS BREAD/ BUN
Bread is a RTE product which is prepared by mixing a
mixture of flour, water, fat, salt and yeast until the mixture
gets converted into dough, which is followed by baking the
dough into a loaf.
Millet breads have been prepared at IIMR of replacing 50%
wheat in bread with pearl millet, finger millet or foxtail millet
flour of varied proportions and adding superior quality yeast,
trans-free fat, salt and sugar.
Fig. 33, Millet The dough is proofed and then baked in oven to get bread.
Bread Millets
Round balls of the dough is made and baked to get bun
Bread /Bun Advantages and is
Uniquenessof
• Millet bread fiber rich andtechnology/Product
beneficial for all age
Ragi/Foxtail/Pearl Flour, Wheat groups.
Add Yeast • Utility as breakfast food
Add Free Fat, Salt and
protein.
Sugar Dough Kneading • It has a shelf life of 6 days when packed in LDPE
Nutrient composition for Millets Bread (per 100
packets.
Panning g.) Nutrients (100 g) Millet Bread
Proofing Protein (%) 7.4
Fat (%) 12.3
Knock Backing
Shaping
Baking
Depanning
Cooling
Slicing
Packaging
Fig.34. Process flow chart for 22 Eat Milets - Stay
below
production of Millets Bread {Add
flowchart} Healthy
C) MILLETS CAKE
Description of the
technology
Cake is a RTE product which is prepared by mixing a
mixture of flour, sugar, fat, eggs and flavoring ingredients
until the mixture gets converted into dough, which is
followed by baking the dough.
Millet cakes have been prepared at IIMR using 100% pearl
millet, finger millet or foxtail millet flour and adding superior
quality fat, sugar, eggs and chocolate/vanilla essence; and
also adding all the millets together with varied proportions. Fig. 35, Millet Cake
Of all the cakes made finger millet cake was highly
acceptable. Add fat, sugar and eggs
Advantages and Uniquenessof technology/Product Whisk till creamy consistency

• Millet cake is fiber rich and beneficial for all age groups.
Add Sorghum/Pearl millet /
• Utility as snack food or breakfast food
• It is rich in magnesium, zinc, iron, dietary fiber and Finger
millet or Foxtail millet flour
protein.
• It has a shelf life of 4 days when packed in MET Add chocolate/vanilla essence
packets.
Protein 9.4
Put in baking mould lined
(%) Fat
Nutrient 25.3
composition for Millets Cake (per 100 g.) with parchment paper
(%)
Nutrients (100 g) 1.8 Millet Cake
Dietary Bake in oven Drying at 180
Degree Centigrade for 25 min
fibre (g)
Cool and Pack

production of Millets Cake

Healthy
D) MILLETS PIZZA BASE
Pizza is a RTE product which is prepared by mixing a mixture
of flour, yeast, salt fat and flavoring ingredients (parsley)
until the mixture gets converted into dough, which is
followed by baking the dough.
Millet pizza have been prepared at IIMR using 50% sorghum,
pearl millet, finger millet or foxtail millet flour, 50% fine wheat
flour, adding superior quality fat,yeast, salt and sugar; and
also adding all the millets together with varied proportions.
Of all the pizza base made sorghum pizza base was highly
acceptable.
•Advantages
Pizza baseandisUniquenessof
fiber rich and technology/Product
beneficial for all age
groups.
Fig. 37, Millet Pizza
• Utility as snack food or breakfast food
Base Wheat Flour
protein.
Sieving Nutritional
• It has aprofile of Millets
shelf life Pizza
of 4 days base
when packed in MET
packets.
Nutrients (100 Millet Pizza
Add Sugar, Fat, Yeast &
g) Protein base 6.4
Egg Add Flavour (%) (%)
Fat 21.3
Kneading Dietary fibre 4.8
(g)
Add Water
Rolling and Sheeting
Baking
Cooing
Cutting
Packaging
Fig.38, Process flow chart for production
of Millets Pizza base 24 Eat Milets - Stay
Healthy
13. VALUE ADDITION FROM BY PRODUCTS
I. BY-PRODUCT FROM FLAKING OF

SORGHUM
The by-product from flaking of sorghum is bran (seed-coat)
powder and broken flakes. As sorghum bran and broken
flakes are rich in fibre, iron and vitamin content it can be
used to make various value added products. The value
added products developed from the by-products are:
A) SORGHUM BRAN PEDA (SWEET)

This is a sweet, a delicacy dessert prepared in India. It is Fig. 39, Sorghum Bran
thick, semi-soft pieces in which sorghum bran powder, sugar, Peda
ghee, milk powder and cardamom are the main ingredients.
The sorghum bran is roasted and grinded to fine powder,
powdered sugar, milk powder and cardamom powder are
added to the bran powder and mixed well. Ghee is added Sorghum Bran Powder
slowly to the powder and made in to small balls. The balls
are decorated with almond or cashew nuts Add Sugar, Milk &
Advantages and Uniquenessof technology/Product Cardamom Add ghee

• The bran peda is similar organoleptically to rice peda. Mixing
• Utility as traditional snack food
Kneading
• The peda can be stored for 7 days at room temperature
in MET pouches. Shaping
protein. Cooing
Nutrient
Nutrientscomposition
(100 for Sorghum Bran Peda
Sorghum (per 100 g.)
Bran Packaging
g) Protein (%) Peda 9.4
Fat (%) 18.1
Dietary fibre 17.8
(g) Fig. 40, Process flow chart for
production of Sorghum Bran Peda

Healthy
B) SORGHUM BASED ENERGY BARS
The energy bar is one of the value added by-product made
from bran and broken flakes during flaking of sorghum. The
bran is finely powdered and dried to remove the moisture
present in it. Along with bran and flakes, honey syrup was
added as a binder and sweetener in formulating the
product.
The product is a healthy and ready source of energy and can
be used as a part of normal diet or as a source of energy in
emergency.
Fig. 41, Sorghum Energy
Bar •Advantages
Sorghumand Uniquenessof
is rich technology/Product
in dietary fibre and minerals like iron, it
is good for sports people.
• Utility as snack food
• The energy bars can be stored for two weeks at
room temperature in MET pouches.
• It is rich in iron, zinc, slow digestible carbohydrates
and dietary fiber.
Weiging Sorghum Bran Powder

and Broken Flakes
Mixing
Add Binder and Sweetener

(Honey Syrup)
Shaping
Cooing
Packaging

production of Sorghum Energy Bar

Healthy
C) SORGHUM BRAN FRYUMS
The bran obtained after flaking of sorghum grain is collected
and is boiled in water. Ingredients like Black gram dal flour,
salt, green chilli paste, black pepper powder and baking
soda are mixed in the mixture to prepare dough. Small
quantity of dough is taken and filled in hand operated
murukku making machine. Murukkus are made into 3-4
rounds as fryums and are dried under the sun.
Make sure that two sides of the fryum is dried. Store them
in zip lock covers until further use. The dried fryums are
deep fried and served alongside with sambar and rice. The
bran fryums can be stored for one month at room Fig. 43, Sorghum Bran
temperature in MET pouches. fryums
•Advantages
Utility asand
an Uniquenessof
appetizer, snacktechnology/Product
food, tea-time snacks or
alongside traditional south Indian meal. Sorghum Flakes byproduct
• It is rich in fibre, protein, slow digestible carbohydrates (Bran)
and dietary fiber.
Boiling
• The bran fryums can be stored for one month at
room temperature in MET pouches. Add other Ingredient
(As mentioned above)
Mixing
Extrusion through
muruku
machine (3 rounds)
un Drying
Cooling
Fig.44. Process flow chart for
production of Sorghum Bran fryums
Packaging

Healthy
14. BIO-FORTIFIED AN D VALUE
ADDED SORGHUM PRODUCTS
(a) Zinc rich (Gingelly seed) Jowar Vermicelli
Vermicelli, popular instant snack food has been used from
centuries in Indian culinary to prepare traditional sweets and
savories which is prepared from wheat/ refined wheat flour.
Zinc rich Jowar vermicelli can be prepared by incorporation
of processed gingelly seed powder, jowar semolina and
wheat semolina through extrusion process. Processing of
gingelly seed includes soaking the seed overnight and
dehulling the seed and drying in tray dryer and powdering
the seed.
Fig. 45, Zinch rich (Gingelly It is used to prepare traditional sweets and savories in lieu of
seed) wheat/refined wheat flour vermicelli to obtain nutritional
benefits.
Advantages
• Gingellyand
seedUniquenessof technology/Product
is rich in zinc, iron, magnesium including
Semolina (Ragi/Foxtail/Pearl:
Wheat) + Gingelly Seed vitamins, minerals, natural oils, and organic compounds
which consist of calcium, iron, magnesium, phosphorous,
Bending manganese, copper, zinc, fiber, thiamin, vitamin B6,
folate, protein, and tryptophan
Kneading • Vermicelli is one of the convenient product in terms of
easy preparation and highly nutritional and digests
Add water
slowly, which is why it is suitable for diabetics.
Cold Extrusion and • It has a shelf life of 3 months and shelf life studies are in
progress.
Cutting Collection of
Nutritional composition Ir on rich (Gingelly)
Jowar Vermicelli (per 100 g.)
Vermicelli Drying
Nutrients (100 Value
Packaging g) 11.4
Protein
Fat (g) (g) 0.51
Fig.46. Process flow chart for Dietary Fibre (g) 0.52
production of jowar gingelly
Carbohydrate (g) 75.2
vermicelli
Energy (Kcal) 348.4

Healthy
(B) ZINC RICH (GINGELLY SEED) JOWAR PASTA
Pasta is the RTC (Ready to cook) products prepared from
cold extrusion of wheat semolina. The availability of
advance technology made feasible to producing commercial
products out of sorghum.
Iron rich Jowar pasta can be prepared by incorporation of
processed gingelly seed powder, jowar semolina and wheat
semolina through extrusion process. Processing of gingelly
seed includes soaking the seed overnight and dehulling the
seed and drying in tray dryer and powdering the seed.
It is used to prepare pasta in lieu of wheat/ refined wheat
Fig. 47, Zinc rich (gingelly
flour vermicelli to obtain nutritional benefits. seed) Jowar Pasta
• It is an ideal meal for people who pay more attention to Semolina (Jowar: Wheat) +
their dietary intake.
• Gingelly seed is rich in iron, magnesium including Gingelly Seed Powder
vitamins, minerals, natural oils, and organic compounds
Blending
which consist of calcium, iron, magnesium,
phosphorous, manganese, copper, zinc, fiber, thiamin, Kneading
vitamin B6, folate, protein, and tryptophan
• Pasta is one of the convenient product in terms of easy Add water
preparation.
Cold Extrusion and Cutting
• Gingelly incorporate Sorghum products are highly
nutritional and digest slowly, which is why it is suitable Collection of Pasta
for diabetics.
• Ithasashelflifeof 3 monthsandshelflifestudiesareinprogress. Drying
Nutritional composition Iron rich (Gengelly) Jowar pasta Extruded Pasta

(per 100 g.)
Nutrients (100 g) Value Packaging
Protein (g) 11.4 Fig.48. Process flow chart for

Fat (g) 0.51 production of jowar gingelly pasta.
Dietary Fibre (g) 0.52
Energy (Kcal) 350.4 29
(C) ZINC RICH (GINGELLY SEED) JOWAR BISCUITS
Biscuits are popular ready-to-eat product consumed by
different age groups in a family.
Processing of gingelly seed includes soaking the seed
overnight and dehulling the seed and drying in tray dryer
and powdering the seed.
The procedure of making Iron rich Jowar biscuits includes
creaming (fat and sugar powder), mixing with processed
gingelly seed powder, sorghum flour in a planetary mixer;
dough making, rolling, cutting into shapes in an automatic
biscuit cutting machine and baking.
Fig. 49, Zinc rich (gingelly
seed) Jowar Biscuits Advantages and Uniquenessof technology/Product
• Gingelly incorporated Pure Jowar biscuits require less fat
Wheat) + Gingelly Seed in the procedure as gingelly seed are contain
polyunsaturated fat (PUFA) and are fiber rich and
Planetary Mixer beneficial for all age groups
• Low sugar and low fat and good for CVD patients
Add Sugar Powder and Fat
compared to the market products
Kneading • Iron rich Sorghum biscuits have less sugar and less fat
and rich in fiber, protein, calcium, iron and magnesium.
Rolling
• It has a shelf life of 4 months and shelf life analysis is
Cutting under progress.
Nutritional profile of Zinc rich (Gingelly) Jowar Biscuit

Baking
(per 100g)
Cooling Nutrients (100 g) Value
Protein 12.4
Packaging
(g) Fat 6.3
(g) 2.2
Dietary Fibre (g) 76.3
Fig.50. Process flow chart for Carbohydrate (g) 485
production of jowar gingelly biscuits
Energy (Kcal)

Healthy
(D) IRON RICH (GARDEN CRESS) JOWAR VERMICELLI
Iron rich Jowar vermicelli can be prepared by incorporation
of processed garden cress seed powder, jowar semolina and
garden cress seed includes boiling of seed in water,
removing of the slimy seed from the mixture after cooling
and drying in tray dryer and powdering the seed.
Fig. 51, Iron rich
It is used to prepare traditional sweets and savories in lieu of
(gardencress) Jowar
wheat/ refined wheat flour vermicelli to obtain nutritional Vermicelli
benefits.
Semolina (Ragi/Foxtail/Pearl:
• Garden cress is rich in iron, magnesium, zinc, calcium and Wheat) + Garden cress
protein rich. Seed
• It helps recover from atony, reduces muscle tension,
increases appetite, helps asthma sufferers, alleviates Blending
breathing difficulties and purifies the lungs.
Kneading
• Vermicelli is one of the convenient product in terms of
easy preparation. Add water
• Garden cress along with sorghum impedes enzymatic
hydrolysis which is why it is suitable for diabetics. Extrusion and Cutting
• It has a shelf life of 4 months and shelf life studies are in Collection of
progress.
Nutritional profile Iron rich (Garden cress) Jowar Vermicelli Vermicelli Drying
(per 100 g.)
Extruded
Nutrients (100 Value
g) 11.4 Vermicelli
Protein
Fat (g) (g) 0.51
Packaging
Dietary Fibre (g) 0.52 Fig. 52, Process flow chart for
production of jowar gardencress
Carbohydrate (g) 85.2 vermicelli.
Energy (Kcal) 328.4

Healthy
(E) IRON RICH (GARDEN CRESS SEED) JOWAR PASTA
Pasta is the RTC (Ready to cook) products prepared from
cold extrusion of wheat semolina. The availability of
advance technology made feasible to producing commercial
products out of sorghum.
Iron rich Jowar pasta can be prepared by incorporation of
processed garden cress seed powder, jowar semolina and
garden cress seed includes boiling of seed in three times
water at exactly 90°C, removing of the slimy seed from the
Fig. 53, Iron rich
mixture after cooling and drying in tray dryer and
(gardencress) Jowar
Vermicelli powdering the seed.
It is used to prepare pasta in lieu of wheat/ refined wheat
Semolina (Jowar: Wheat) + flour vermicelli to obtain nutritional benefits.
Garden cress Seed
Powder
Advantages
• and Uniquenessof
Garden cress is rich in iron, technology/Product
magnesium, zinc, calcium and
protein rich.
Blending • It helps recover from atony, reduces muscle tension,
increases appetite, helps asthma sufferers, alleviates
Kneading
breathing difficulties and purifies the lungs.
Add Water • Pasta is one of the convenient product in terms of easy
preparation.
Extrusion and
• Garden cress along with sorghum impedes enzymatic
Cutting Collection of hydrolysis which is why it is suitable for diabetics.
• It has a shelf life of 4 months and shelf life studies are in
Pasta Drying progress.
Extruded Nutritional profile of Iron rich (Garden cress) Jowar
Pasta
Pasta Nutrients
Protein (100 g) 11.4 Value
Packaging (g) Fat 0.51
Fig. 54, Process flow chart for (g) 0.52
production of jowar gardencress Dietary Fibre (g) 86.5
pasta
Energy (Kcal)
Healthy
15. MILLET ROTI-MAKING MACHINES
Description of the machine
Jointly developed by IIMR in association with
private entrepreneur
Version 1 Version 2 Version 3
Foot operated Hand operated Hand operated
More space required Less space required Less space
required
Capacity 40 rotis/hr Capacity 50- Capacity
60 80-100
rotis/hr rotis/hr
Low speed (150 medium High
rpm) speed speed Version -
1
(200 rpm) (250 rpm)
Version - Version -
Cost : Rs 25 K Cost : Rs 10 K Cost : Rs 8 K
4 3
Advantages and Uniqueness of the roti machine Version -

2
• Used to make gluten-free roti conveniently with
higher capacity.
Fig. 55, Millet roti-making
• Removal of inconveniences in preparation machines
of sorghum/millet based rotis.

Healthy
II. EATRITE PRODUCTS ALREADY COMMERCIALIZED
1. JOWAR ATTA
Sorghum flour (atta) is made through milling technology. Milling is a
process of separating the bran and germ from the starchy
endosperm so that the endosperm can be ground in to flour in
hammer mill.
The “Eatrite” brand Jowar atta is prepared from 100% natural whole
grains Jowar of superior quality. It is manufactured at Indian
Institute of Millets Research (IIMR), Hyderabad. It is available in
single SKU i.e 1 kg packet.
•Advantages
Excellentand Uniquenessof
source of complex technology/Product
carbohydrates, fibre, B complex
vitamins, calcium, iron, zinc and magnesium.
• Rich source of phyto chemicals including tannins, phenolic
Fig. 56, Jowar Atta & roti acids, anthocyanins, phytosterols and policosanols.
• Free from “gluten”, Suitablefor celiac patients.
Nutritional Composition
• Low glycemic index food, suits better for diabetes, obese,
of Sorghum Atta (per
hypertensive and CVD patients.
100g)
Nutrients (100g) Value
• It has a shelf life of 2 months.
Protein (g) 5.1
Services Offered As Part of Technology Transfer
Fat (g) 2.4 • Training Programmes on Sorghum Processing to the
Carbohydrates(g) 75.0 farmers, rural entrepreneurs, NGOs, Women groups, Self
Help Groups etc.
Thiamin (mg) 2.3
• Liaison with the private food players and Govt. agencies .
Riboflavin (mg) 0.4
Folic acid (mg) 2.3 RECIPE FROM JOWAR
Calcium (mg) 10.0 ATTA ROTI
Iron (mg) 8.4 • Add appropriate quantity of hot water to flour and knead it to
make dough.
Zinc (mg) 1.3
• Cut the dough into small balls and roll it into round shape by
Magnesium (mg) 63.4 hand patting
Energy (Kcal) 342.0 • Bake the roti properly on both sides on a preheated tawa.

Healthy
2. JOWAR RICH MULTIGRAIN ATTA
Jowar rich multigrain atta of “Eatrite” brand is prepared from
careful blend of 100% natural whole grains Jowar, wheat, ragi,
black gram dhal and fenugreek in the right proportion.
Addition of wheat to the dough makes it pliable and allows
better shaping, retaining the original roti taste.
Different grains have varied advantages, sorghum and other
millets provide additional minerals, dietary fiber and
micronutrients from multigrain roti’s than the normal roti
made from wheat.
The multigrain atta produced by “Eatrite” brand has more
Jowar flour (>50%) than the other brands which are available
in the market.
It is manufactured at Indian Institute of Millets Research
(IIMR), Hyderabad. It is available in single SKU i.e 1 kg
packet.
•Advantages
Overcomes andthe
Uniquenessof
amino acid technology/Product
balance and inconvenience Fig. 57, Multigrain Atta
in roti making.
• Nutritious recipe compared to other existing market Nutritional Composition of Jowar
products. rich multigrain atta (per 100g)
• Excellent source of complex carbohydrates, dietary Nutrients (100g) Value
fibre, protein, folic acid, calcium, iron, zinc and Protein (g) 8.8
magnesium.
Fat (g) 3.2
• Low glycemic index food, suits better for diabetes,
obese,
•It has a shelfhypertensive and CVD patients.
life of 3 months.
Thiamin (mg) 0.3
ServicesOffered As Part of Technology
Riboflavin (mg) 0.1
Transfer
farmers, Folic acid (mg) 0.9
• Training rural entrepreneurs,
Programmes NGOs, Women groups,
on Sorghum
Self Help Groups
Processing to the etc. Calcium (mg) 15.4
• Liaison with the private food players and Govt. agencies Iron (mg) 3.5
Zinc (mg) 1.7
Magnesium (mg)
140.2
35 Eat Milets - Stay Energy (Kcal)
Healthy
339.0
3. JOWAR RAWA (SORGHUM MEDIUM SEMOLINA)
Sorghum semolina (three variants) is made through milling
technology. Milling is a process of separating the bran and
germ from the starchy endosperm so that the endosperm
can be ground in to medium size rawa in a hammer mill.
The “Eatrite” brand Jowar rawa is prepared from 100%
natural whole grains of superior quality. It is manufactured at
Indian Institute of Millets Research (IIMR), Hyderabad. It is
Fig. 58, Jowar available in single SKU i.e 500g packet.
Rawa
• Excellent source of complex carbohydrates, protein,
fibre, calcium, iron, zinc and magnesium.
• Free from “gluten”, Suitablefor celiac patients.
obese, hypertensive and CVD patients.
• No added preservatives
Fig. 58, Jowar • It has a shelf life of 3 months.
rawa Services Offered As Part of Technology Transfer
• Training Programmes on Sorghum Processing to the
Fig. 59, Jowar Kesari farmers, rural entrepreneurs, NGOs, Women groups, Self
Help Groups etc.
Nutritional Composition of Jowar
rawa (per 100g) • Liaison with the private food players and Govt. agencies
Protein (g) 7.1 RECIPES FROM JOWAR
Fat (g) 1.2 RAWA KESARI
Carbohydrates(g) 77.7 • Roast Jowar rawa until
Riboflavin (mg) 1.1 light brown with little oil.
Folic acid (mg) 1.2 • Sauté dry fruits on low
Calcium (mg) 5.7 flame.
Iron (mg) 5.1 • Boil milk and add pinch of
Zinc (mg) 1.3 kesar to it.
Magnesium (mg) 86.0 • Add roasted rawa and sugar to boiled milk and allow it
Energy (Kcal) 350.0 to cook for 15 minutes.
• Garnish
Healthy with dry fruits and add little ghee before
serving hot.
4. JOWAR KHICHIDI RAWA(SORGHUM COARSE
SEMOLINA
Sorghum khichidi rawa is made through milling
technology.
The “Eatrite” brand Jowar Kichidi Rawa is prepared from
100% natural whole grains of superior quality. It is
manufactured at Indian Institute of Millets Research (IIMR),
Hyderabad. It is available in single SKU i.e 500g packet.
Advantages
• Excellentand Uniquenessof
source of complextechnology/Product
carbohydrates, protein,
Fig. 60, Jowar Khichidi
• Free from “gluten”, Suitablefor celiac patients. Rawa
• No added preservatives
Services Offered As Part of Technology
Transfer
farmers, rural entrepreneurs, NGOs, Women groups, Self
Help Groups etc.
Nutritional Composition of Jowar
• Liaison with the private food players and Govt. agencie rawa (per 100g)
RECIPE FROM JOWAR KHICHIDI Protein (g) 7.5
Fat (g) 2.6
RAWA KHICHIDI
• Soak green moong and Jowar rawa (1:2 ratio)
Riboflavin (mg) 0.5
separately.
Folic acid (mg) 2.1
• Make seasoning with mustard seeds, ginger garlic paste,
Calcium (mg) 15.6
tomatoes, curry leaves and turmeric powder and
chopped onion, green chillies. Iron (mg) 9.5
Zinc (mg) 1.4
• Add sufficient water and salt to seasoning and allow it to
boil. Magnesium (mg) 79.1
Energy (Kcal)
• Add Jowar rawa and moong dal to boiled water and
354.0
cook on a low flame till it is cooked and serve hot with
accomplishment.
Eat Milets - Stay
37
Healthy
5. JOWAR IDLI RAWA (SORGHUM FINE SEMOLINA)
Sorghum fine semolina is extracted using machinery called
“Brabender junior”. The “Eatrite” brand Jowar idli rawa is
exclusively prepared from 100% natural whole grains of
superior quality to provide nutrients from daily Idli’s.
It is manufactured at Indian Institute of Millets Research
(IIMR), Hyderabad. It is available in single SKU i.e, 500 g
packet.
•Advantages and Uniquenessof
Health beneficial technology/Product
product when compared to existing
market product.
Fig. 61, Jowar Idli • Rich in Dietary fiber.
Rawa
• Excellent source of complex carbohydrates, protein,
Services Offered As Part of Technology
•Transfer
Training Programmes on Sorghum Processing to the
Nutritional profile of Jowar Fine Help Groups etc.
Semolina/Rawa (per 100 g) • Liaison with the private food players and Govt. agencies
Protein (g) 6.5
Fat (g) 1.7 RECIPE FROM JOWAR IDLI
Carbohydrates(g) 77.7 RAWA JOWAR IDLI
Thiamine (mg) 1.1 • Soak Jowar Idli Rawa and black gram separately in 2:1
Riboflavin (mg) 2.1 ratio for 5-6 hrs
Folic acid (mg) 2.5
• Make batter with soaked black gram dal
Calcium (mg) 7.5 • Mix washed Jowar fine semolina to the batter, add salt
Iron (mg) 10.5 to taste and allow for fermentation.
Zinc (mg) 1.2 • After fermentation, mix batter properly and pour the
batter in to greased stainless steel idly moulds and
Magnesium (mg) 76.5
steam for 15- 20 min.
Energy (Kcal) 353.0
Healthy
6. JOWAR FLAKES
Sorghum Flakes Beaten is produced by the traditional
cottage scale batch process called the edge runner process.
Sorghum grains are cleaned and soaked in water overnight
at room temperature, roasted in grain roaster and flattened
to flakes in edge-runner machine.
Jowar flakes are Ready-to-Eat products, minimizes the recipe
preparation time besides promoting health.
The “Eatrite” brand Jowar flakes are exclusively prepared
from 100% natural whole grains of superior quality. It is Fig. 62, Jowar
manufactured at Indian Institute of Millets Research (IIMR), Flakes
Hyderabad. It is available in single SKU i.e 500 g packet.

• Jowar Flakes can be consumed as breakfast cereal to
both traditional and non-traditional consumers across
the country.
• Excellent nutritional composition including folic acid,
calcium, iron, zinc and magnesium.
• Jowar flakes has low glycemic index and desirable
product for diabetes and other life style diseases.
• Gluten Free product suitable for celiac patients
• Excellent source of folic acid, calcium, iron, zinc and
magnesium.

Healthy
Help Groups etc.
• Liaison with the private food players and Govt. agencies.
Nutritional profile ofJowar Flakes (per 100 g.)

Nutrients (100 g) Value
Protein (g) 7.2
Fat (g) 1.8
Thiamine (mg) 0.5
Riboflavin (mg) 1.2
Niacin (mg) 1.9
Folic acid (mg) 1.5
Calcium (mg) 10.9
Iron (mg) 3.4
Zinc (mg) 0.9
Magnesium (mg) 68.9
Energy (Kcal) 340.0
RECIPES FROM JOWAR

FLAKES CHUDUWA
• Roast flakes on a pan till it get crisp and keep
separately.
• Fry black gram dal, channa dal, jeera, groundnuts, dried
red chillies in oil & add chopped onions, pinch of
turmeric powder.
• Add salt to taste then fry all these ingredients together.
• Add roasted flakes to the above ingredients mixture and
Fig. 63, Jowar
mix thoroughly.
Chudwa
Healthy
7. JOWAR VERMICELLI
Jowar vermicelli can be prepared through extrusion process
to prepare traditional sweets and savories in lieu of wheat/
refined wheat flour vermicelli to obtain nutritional benefits.
The “Eatrite” brand Jowar vermicelli is exclusively prepared
from Jowar and wheat semolina of superior quality. It is
• It is an ideal meal for people who pay more attention to
• Sorghum vermicelli is one of the convenient product in
terms of easy preparation.
• It is rich in protein, calcium, iron and magnesium
compared to wheat pasta
• Sorghum products are digested slowly, as, its dense
structure impedes enzymatic hydrolysis which is why it is
suitable for diabetics.

Healthy
Help Groups etc.
Nutritional profile ofJowarVermicelli

Protein (g) 8.4
Fig. 65, Jowar Vermicelli Fat (g) 1.4
Kheer Carbohydrates(g) 76.2
Thiamine (mg) 0.7
Riboflavin (mg) 1.3
Calcium (mg) 6.4
Iron (mg) 6.4
Zinc (mg) 0.7
Magnesium (mg) 67.5
Energy (Kcal) 355.0
RECIPES FROM JOWAR

VERMICELLI KHEER
• Sauté Jowar vermicelli and dry
fruits in a pan separately.
• Boil milk and then add sautéed
Jowar vermicelli.
• Add sugar and stir slowly for 10-15 minutes until it
is cooked.
• Add elachi powder before turning off flame and
garnish with sautéed dry fruits.

Healthy
8. JOWAR PASTA
Pasta is the RTC (Ready to cook)products prepared from cold
extrusion of wheat semolina. The availability of advance
technology made feasible to producing commercial products
out of sorghum.
Sorghum pasta is prepared with sorghum semolina and wheat
semolina. Lack of gluten content in sorghum requires
minimum percentage of maida for texture maintaining in
pasta technology.
The “Eatrite” brand Jowar pasta is exclusively prepared from Fig. 66, Jowar
Jowar and wheat semolina of superior quality. It is Pasta

• It is an ideal meal for people who pay more attention to
• Sorghum pasta is easily to prepare.
• It is rich in protein, calcium, iron and magnesium
compared to wheat pasta.
• Pasta products are digested slowly, as, its dense
structure impedes enzymatic hydrolysis which is why it
is suitable for diabetics.

Healthy
Help Groups etc.
Nutritional profile of Jowar Pasta

Protein (g) 9.5
Fig. 67, Jowar Fat (g) 1.2

Pasta Carbohydrates(g) 74.4
Thiamine (mg) 0.2
Riboflavin (mg) 0.1
Calcium (mg) 17.0
Iron (mg) 2.9
Zinc (mg) 1.0
Magnesium (mg) 54.3
Energy (Kcal) 347.0
RECIPE FROM JOWAR

PASTA PASTA
• Sauté Jowar pasta in a pan and cook gently in salted

boiled water and drain water.
• Sauté chopped onions, vegetables with taste maker.
• Add cooked pasta to sautéed vegetables and cook for
5 minutes at low flame.
• Garnish with coriander leaves and cheese if required.

Healthy
9. JOWAR BISCUITS
Biscuits are popular ready-to-eat product consumed by
different age groups in a family.
The “Eatrite” brand nutrient rich Jowar biscuits are
exclusively prepared from Jowar flour of superior quality
with addition of sugar, milk solids, edible vegetable oil, salt
and nature identical flavoring substances.
The procedure of making biscuits includes creaming (fat and
sugar powder), mixing with sorghum flour in a planetary
mixer; dough making, rolling, cutting into shapes in an
Fig. 68. Jowar
automatic biscuit cutting machine and baking. It is Biscuits
Hyderabad. It is available in single SKU i.e 100 g packet

• Pure Jowar biscuits are fiber rich and beneficial for all
age groups
• Low sugar and low fat compared to the market products
• Sorghum biscuits have less sugar and less fat and rich
in fiber, protein, calcium, iron and magnesium.

Healthy
Help Groups etc.
Nutritional profile of Jowar Biscuits (per 100

g.) Nutrients (100 g) Value
Protein (g) 7.7
Fig. 69, Jowar
Biscuits Fat (g) 23.7
Thiamine (mg) 0.2
Riboflavin (mg) 0.2
Folic acid (mg) 0.5
Calcium (mg) 68.8
Iron (mg) 2.0
Zinc (mg) 1.7
Magnesium (mg) 92.2
Energy (Kcal) 481.0

Healthy
EATRITE PRODUCTS
Eat Milets - Stay

Healthy
Brand owned &

Promoted by
IIMR
Agri Business Incubation (ABI)
The Agribusiness Incubator (ABI) has been Our Mission

established in 2016 at ICAR- IIMR, Hyderabad as a
part of Indian Council of Agricultural Research To create an environment that will foster the
ICAR's initiative of establishing 27 Agri Business entrepreneurial spirit among women and youth
Incubation (ABI) centers, under National through consultancy, research, training, promotion
Agricultural Innovation Fund (NAIF) across the and incubation in high-tech technologies or ideas
country in various ICAR institutes, which were thereby promoting innovation and knowledge-
granted on competitive Programme mode. This based entrepreneurship in processing and value
concept promotes the growth through innovation, addition of millets leading to the self-employment,
and applications of technology, support, economic creation of wealth and social values.
development strategies for Small Business
Development. ABI will play a role to create
successful, viable and free standing business within WHAT WE
a certain time frame. The broad objective of ABI is •DO…..
Entrepreneurship/start up Awareness Camps at
to promote knowledge-based and innovation driven several venues across the country.
millets based enterprises.
• Entrepreneurship Development programmes in
millets.
Our Vision • Provides specialized services to existing SMEs in
the region.
To provide and create a congenial situation for
potential entrepreneurs and graduating startups so • Various training programmes to boost and
as to transfer knowledge and innovations into motivate the would-be entrepreneurs.
creation of successful entrepreneurs in millets • Incubation of start-up ventures and mentoring.
processing, value addition and commercialization.
For more details, kindly contact

Dr. B. Dayakar Rao
Principal Scientist and PI-ABI, ICAR-IIMR, Rajendranagar, Hyderabad. [email protected]
ICAR- INDIAN INSTITUTE OF MILLETS RESEARCH

Rajendranagar, Hyderabad - 500030
Website: www.millets.res.in; Contact no. 040-24599331
ISBN81-89335-61-8

Technologies of Millet Value Added Products

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TECHNOLOGIES OF MILLET VALUE

CENTER OF EXCELLENCE ON SORGHUM

Eat Milets - Stay

Centre of Excellence on Sorghum

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S.No Title Pg. No S.No Title Pg. No

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Fig. 4. Process flow chart for

8 Eat Milets - Stay

9 Eat Milets - Stay

Products and by products

Fig. 12, Process flow chart

Zinc (mg) 0.9

13 Eat Milets - Stay

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Add fried dry fruits

15 Eat Milets - Stay

We have made an attempt to prepare sorghum muesli mix

Advantages and Uniquenessof technology/Product

Fig. 22, Process flow chart for

16 Eat Milets - Stay

Fibre (g) 1.5 1.2 1.4

Fig. 26. Process flow chart for

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Dietary fibre (g) 1.2 1.88 1.32

19 Eat Milets - Stay

Cooling Dietary fibre (g) 1.2 1.88

Fig. 30, Process flow chart for

20 Eat Milets - Stay

Advantages and Uniquenessof technology/Product Whisk till creamy consistency

Fig. 36, Process flow chart for

23 Eat Milets - Stay

Rolling and Sheeting

I. BY-PRODUCT FROM FLAKING OF

A) SORGHUM BRAN PEDA (SWEET)

Advantages and Uniquenessof technology/Product Cardamom Add ghee

25 Eat Milets - Stay

Weiging Sorghum Bran Powder

Add Binder and Sweetener

Fig. 42, Process flow chart for

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27 Eat Milets - Stay

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Nutritional composition Iron rich (Gengelly) Jowar pasta Extruded Pasta

Protein (g) 11.4 Fig.48. Process flow chart for

Nutritional profile of Zinc rich (Gingelly) Jowar Biscuit

30 Eat Milets - Stay

31 Eat Milets - Stay

Advantages and Uniqueness of the roti machine Version -

33 Eat Milets - Stay

34 Eat Milets - Stay

Advantages and Uniquenessof technology/Product

39 Eat Milets - Stay

Nutritional profile ofJowar Flakes (per 100 g.)

RECIPES FROM JOWAR

41 Eat Milets - Stay

Nutritional profile ofJowarVermicelli

Nutrients (100 g) Value

RECIPES FROM JOWAR