final report - icar · 2016-09-06 · contains little millet, soya bean, skimmed milk, sugar and...
TRANSCRIPT
Indian Council of Agricultural Sciences, Delhi
Agricultural Innovation Project
Value Chain on Enrichment and Popularization of
Potential Food Grains for Nutraceutical Benefits
Final Report 2008-2014
University of Agricultural Sciences, Dharwad 580 005 Karnataka
Executive Summary
India is transforming itself into developed country at faster rate due to inherent abilities of
Indians Without good health and quality life individuals and the country can not progress
further in the desired direction and level. Unfortunately Metabolic Syndrome is increasing at
geometric progression among Indians. When diabetes, hypertension and obesity appear together
they are commonly known as Metabolic Syndrome. India was capital city of diabetics, prior to
China superseding it. At present India bears around 60 percent of the world‟s heart disease burden.
The World Health Organization identified India as one of the few nations that will boost maximum
number of lifestyle disorders in near future. This trend is particularly alarming India because it is a
big menace not only to individual health but has a social and economic burden on the nation.
Increase in Metabolic Syndrome in India is attributed to three factors. Firstly the inherent genetic
constitution of Indians, we Indians have susceptible genes for cardiovascular diseases and
diabetes.Secondly changing lifestyles due to globalization, competitive and un-complacent nature
of jobs and working conditions. Thirdly change in food habits i.e. shift to high consumption of
white rice and refined wheat flour, and junk foods prepared from these which do not
containdietary fibre, nutrients and minerals. Bad effects of third factor can be reduced to nil by
adapting cultivation, production, fabrication of healthy food products and consumption of
millets.
Millets are nutritious with quality protein, rich in minerals, dietary fibre, phyto-chemicals
and vitamins. Consumption of millets reduce the incidence of cardio vascular diseases, diabetes
mellitus, obesity, constipation, and improve the overall health of people. Millets being eco-friendly
crops are suitable for fragile and vulnerable ago-ecosystems. Hence they should be the preferred
crops for climate change, organic and sustainable agriculture. In spite of all these advantages
unfortunately, millet cultivation and consumption has diminished a lot in the last 50 years. This is
due lack of processing protocols for millets and lack of awareness of the health benefits of millet
consumption. As a result millet crops, millet growers and rural lively hood and public health are
in dangerous situation.
A baseline survey was conducted in the project area covering eight districts to elicit the situation
of millets at different levels viz. production, processing, value addition and
consumption.Following research and adaption gaps were identified:
Non availability of primary processing units in Karnataka.
Non availability of improved varieties of millets.
Non encouragement to farmers by government to grow millets.
Non availability of millets in the market for consumption.
Non consumption of nutritious and healthy millets by public.
Non availability of nutritive health foods in the market.
Non availability of non communicable disease management ready to eat food products in
the market.
High prevalence rate of non communicable diseases in the project area.
Lack of awareness to public about health benefits of millets.
Hence NAIP component 2 sub project entitled was conceived and launched by UAS,
Dharwad during 2008 to 2013 in a consortium mode by involving BAIF Dharwad, 2) KLES
Medical research Centre Belgaum, 3) Chandana Food Products Gadag as the partners. Project
aimed to create demand for millet through value addition and to build up supply chain and market
for value added millet health products.The sub project was taken up with the objective of
development of healthy millet food products, popularize millets, create awareness and increase the
demand for millets in turn increase the production of millets and quality life of public.
Accordingly following four objectives were set:
Production: To create market for millets through establishing primary processing and
build up of supply chain.
Processing: To access and enhance neutraceutical value of foxtail and little millet through
appropriate processing methods, and develop value added products for health benefits.
Specific to value chain: Field level evaluation of the value added products for health
benefits and nutritional certification to facilitate popularization and promotion of
neutraceutical food products in the social market.
Market: To strengthen the market by entrepreneurship development & commercialization
of value added food products.
Achievements: Project has created the awareness among consumers, farmers, primary processor, food
manufacturers, traders, doctors, teachers, school children, manufacturers and marketers, regarding
the health benefits of millets, ultimately created demand for millet and established demand supply
chain. To initiate and contine the millet value chain following products were designed, fabricated
and validated and some are commercialized:
Collection,evaluation and utilization of millet land races: Landraces of foxtail and little millet
were collected by consortium co-partner BAIF, Dharwad from millet growing areas of Karnataka.
The proximate composition of all the landraces was analyzed to screen out the landraces good in
nutritional profile. The landraces were grouped based on size, colour and locality and selected
landraces were screened for its nutaceutical components. It was found that darker grains registered
higher phenolic acid, phytic acid and polyphenols.
Establishment of Millet Seed Bank: Two seed banks have been established and millet growing
farmers are linked to it. Field days were conducted for farmers of different regions of Karnataka.
1). Eshwarappa Banakar, Gangavati, District: Koppal, 2). Shivayogi Makri, Chikkerur, Taluk:
Hirekerur, District: Haveri. These two farmers were given with those lines for multiplication,
maintenance and distribution to surrounding farmers on barter exchange so that fresh seeds shall
be returned to millet seed bank by the users. These farmers also grow in little quantity to maintain
the purity of genotypes.Farmers were exposed to millet processing units and given knowledge
regarding what can be done with the millets they grow in their fields. In the direction of promoting
organic farming, farmers are linked to organic farmers‟ associations through field days where
experts shared their knowledge.
Fabrication and Establishment of Millet Processing Unit: Existing millet processing machine
was modified to increase its efficiency in collaboration with Yelavatti Industries, Haveri,
proprietor of which was our CAC member. Millet processing machine thus fabricated has been
installed in Chandana Food Products, Gadag which is linked with millet farmers. A fully
automatic and a manual millet processing unit has been established in University of Agricultural
Sciences, Dharwad campus for the benefit of farmers.
Development of nutritional and therapeutic millet food production: Eleven value added millet
products have been developed in the sub project and technology of production of these products is
transferred to food industries and SHGs. The products are as follows:
Foxtail Millet Ready to Cook Diabetic Food :Foxtail millet based diabetic food-
„Instant Khichdi Mix‟ is a useful ready to cook food for diabetics due to its low Glycemic
index (GI) of 49. The product is fabricated using foxtail millet, split black gram and
hypoglycemic spices. Clinical trials on 300 human diabetic volunteers by feeding 80g/day
of this product for 3 months showed improved blood glucose and lipid profile. Fasting and
post prandial blood glucose level decreased by 13.5 and 14.7% respectively. In addition,
glycated haemoglobin level, which is an indicator of blood glucose level of the individual
over a period of 3 months, was seen to reach desirable level i.e. 6.7% from 8.3%. Plasma
lipid levels improved in terms of decreased triglycerides, LDL, VLDL and total cholesterol
by 13.5, 4, 4.7 and 13% respectively and increased HDL cholesterol by 17%.Hence this
foxtail millet based diabetic diet can be used by diabetic patients for the management of
diabetes as well dyslipidamea to certain extent.
Little millet Energy/Sports Food for endurance :The product is fabricated on optimal
protein energy ratio of 1:18 as per guidelines of ICMR. Ready to prepare food, easy to
mould into hot beverage with dense nutrients can help physically active people including
athletes. Ideal for glycogen store in the liver, by loading prior to the sports event with low
release of glucose during event performance boosting physical endurance. The product
contains little millet, soya bean, skimmed milk, sugar and cardamom, 50 g of this mix
provides 188 kcals of energy, 7g of protein, 141 mg of calcium and 2.5 mg of iron. The
presence of complex carbohydrate and fibre in millets contribute to the slow rate of release
of glucose in the blood which is a beneficial property during prolonged sports events. The
food was tested for its efficacy in terms of physical endurance. The food as pre event meal
and carbohydrate loading increased physical endurance by 1-5 and 15% respectively. Long
term supplementation of the product increased performance of basketball players by 27%.
Thus the product is best suited to sportsmen. Athletes, and growing children and patients
for quick recovery from severe loss of nutrition.
Foxtail millet based Diabetic traveler treat Khakara :Ready to eat snack „Khakara‟
designed and fabricated from foxtail millet and natural ingredients with low Glycemic
index of 47 as per the WHO guidelines to suit and ease diabetictravelers.. Millet khakara
has higher fibre content of 19.4g as against 11.4g of wheat khakara. Low moisture food
with long shelf life for more than 180 days serves as travel companion. This was almost 70
percent higher than the wheat khakara. Higher fibre content is desired for diabetics for
slow release of glucose in the blood. The product contains all natural ingredients, crisp in
texture. contains high fibre content and high satiety value. Fabricated with The technology
being home stead, does not require sophisticated equipments and heavy investments and
hence suitable for both rural and urban SHGs.
Little Millet Flakes :Little millet flakes is a nutritious ready to eat product suitable for
breakfast. These flakes impart long bowl life with milk and possess good sensory
attributes. Low moisture food with long shelf life of 6 months. High satiety value. Ready to
eat, crunchy snack for breakfast, suitable for all age groups. High iron content combat
nutritional anemia, help cognitive parameters in children and geriatric groups High satiety
value. Shelf life of > 6 months, low moisture food, High iron content combat nutritional
anemia, help cognitive parameters in children and geriatric groups. Millet flakes costs Rs
40 less per 500g package. one serving of 30 g little millet flakes provide 21.1 mg of iron,
calcium, 5.1mg, energy supplied is 95 Kcals, protein, 2.3g, fat, 0.08g, and carbohydrates
15.78 g cholesterol, 0% Trans fat.Millet flakes have lower energy (15-11%), fat, (75-85%),
protein, (4-23%), and higher fiber, (86-45), iron (66-75%) in comparison with
commercially available corn & wheat flakes, respectively. Acceptability of flakes increased
when coated with chocolate. Higher fibre content of this product helps in relieving
constipation. Market testing of little millet flakes showed good demand by the consumers.
Consumer acceptability test of the product showed acceptance from all the age groups and
different class of people.
Little millet cookies :Little millet cookies is a nutritious, high fibre product. High energy
and protein provided by little millet cookies make it suitable for children. These little millet
healthy cookies help in reducing the side effects of refined wheat flour cookies and
improve the health of cookies eaters. These cookies nutritious, containvery low trans fat
(0.16%), high fiber, has high satiety value and possess high acceptability for sensory
attributes.Consumer acceptability test among all the age groups revealed good demand for
the product in market.
Foxtail Millet Dosa mix :Foxtail millet dosa mix is an instant mix to prepare traditional
and popular breakfast item dosa. The formulation contains foxtail millet as major
ingredient supported by blackgram dhal, rice, dicoccum wheat and cumin seeds. This mix
is suitable for professionals especially working women as dosas can be prepared instantly
without any pre preparation. The product contains good amount of fibre and protein which
is a suitable factor for breakfast items. The product provides sufficient amount of energy
required for the body. Fibre content slows down the process of digestion and absorption
and hence imparts good satiety value. Consumption of foxtail millet dosa improves the
health and quality life of public. The product is being manufactured by Chandan Food
Products, Gadag in large scale. The cost of this instant dosa mix is Rs.40 per pack of 350g
which makes around 15 dosas of average size. The product is fetching good demand in
urban areas and an increase in the demand is observed. The product does not require pre
preparation and hence time saving, suitable for working women.
Multigrain Millet Healthy Atta: Chapathi and roti are the most commonly prepared
food items in India in almost all the regions. The glycemic index of wheat is around 80 and
hence is not suitable for diabetics. In order to reduce its glycemic index and improve
nutritional value, multigrain concept was used with foxtail millet as base. Millet based
multigrain atta contains high fibre and good amount of minerals. High fibre content results
in slow rise of blood glucose levels and makes it suitable for diabetics. The product is also
suitable for general population due to the whole grains added. The roti or chapati prepared
using this atta is suits various accompaniments. The product is found feasible for
preparation of all the recipes where in wheat flour is used.
Multigrain Millet Pasta:Pasta is a popular food among children and young generation
since more than a decade. It is a product generally prepared from refined wheat flour which
is devoid of fibre content, an important constituent required for good health of body.
Hence, in order to increase fibre content and improve nutritional value, multigrain millet
pasta was developed using foxtail millet as base and whole wheat, sorghum, barley and
blackgram dhal were used as supporting ingredients. Multigrains used in the product offer
benefits of 6 different grains. Also, all the grains used are whole grains and least processed.
Multigrain pasta possesses acceptable sensory parameters and good cooking quality.
Little millet ready to cook flakes:Little millet is a nutritious grain possessing good
amount of fibre and minerals. Its bland taste makes it a suitable grain for all kinds of value
addition. Rice flakes is widely used in many regions of India. Moreover, rice flakes are
used for preparing breakfast items. Breakfast should contain sufficient calories and all the
vital mutrients. Rice flakes provide calories but is devoid of other nutrients. Hence little
millet was selected for preparing ready to cook flakes which can provide good amount of
fibre gives good satiety value and slows the digestion.
Popularization of millets and its products: Various activities were conducted to popularize these
millets with the view of bringing back these millets in the plates of consumers. Awareness
workshops were conducted in different rural and urban areas of the project area accompanied by
millet recipe competitions, to create awareness among the population about various forms of
utilization of millets. Quiz programmes on millets have been conducted for school children. A
phone-in quiz programme was conducted on radio to target mainly the rural sectors. Hoardings
containing information on millets have been put up in 3 major millet growing areas. Folklore
festivals were conducted where competitions were conducted for rural population. Mass media
was used to popularize millets. Recipe shows were telecasted through Doordarshan to reach large
number of population where the preparation of milet recipe was demonstrated step by step
followed by nutritional information by experts. Radio talks were delivered in the form of series to
attract rural population towards utilization of millets. Recipe books and folders of millets were
published and distributed through millet melas and krishimelas. Books on health benefits of
millets, role of millets in the management of diabetes, general information on millets also have
been published. Press meets have been conducted in order to bring out the information on millets
in print media. A documentary movie was developed covering the history of millets, forms of
utilization of different millets, its role in preventing non communicable diseases and cultivation
aspects; it also covered the achievements of the sub-project. Millet melas were conducted in 4
districts of Karnataka with the objective of popularizing millets among urban and rural population.
In the melas platform was provided for the SHGs to sell their products for popularization as well
as women empowerment with special focus on rural SHGs. National Symposiums and National
Millet Farmers Convention was conducted where in farmers across the nation, different
professionals related to health, agriculture, extension and education participated. Doctors, media
persons, students, social workers, traders, teachers, farmers, SHGs, industrialists, scientists and
extension workers contributed their knowledge to the symposium.Write workshop was organized
to bring out poems on millets as these can be more effective on population and further these poems
were compiled and brought out as publication.
Linkages have been developed with various organizations working on millets. These organizations
are empowered with materials and knowledge regarding millets to ensure popularization activities
to be carried out even after the completion of sub-project.
Impact of Project:The awareness about millets and its health benefits created by the sub project
has resulted in the increased demand for millet based food products. The consumption of these
healthy foods has contributed to the improvement of health of consumer.All these activities have
contributed to the increased awareness of consumers towards health benefits of millets and finally
creation of increased demand for millets.
Impact of this project shall be improvement in the quality life of public, farm profit, and
sustenance of rural livelihoods, self help groups and entrepreneurs. Thus increase in overall
national productivity. The promotion of millets can lead to efficient natural resource management
and ultimately to a holistic approach in sustaining precious agro-biodiversity.
Part-I: General Information of Sub-project
1. Title of the sub-project :Enrichment and Popularization of Potential
Food Grains for Nutraceutical Benefits
2. Sub-project code : 207001
3. Component : 02
4. Date of sanction of sub-project : 31-05-2008
5. Date of completion : 31-03-2014
6. Extension if granted : 01-07-2012 to 31-03-2014
7. Duration of the sub-project : 6 years
8. Sanctioned amount : Rs.498.68 Lakhs
9. Expenditure of the sub-project : Rs.374.22 Lakhs
10. Consortium leader :Dr. M.Y. Kamatar
Principal Scientist & Head
University of Agricultural Sciences, Dharwad Ph: 9611168075; Email : [email protected]
11. List of consortium partners: Name of CPI/ CCPI with
designation
Name of organization and address, phone &
fax, email
Duration
(From-To)
Budget
Rs.Lakhs
CPI
Dr. M.Y Kamatar
Principal Scientist &Head
University of Agricultural Sciences, Dharwad
Ph: 9611168075
Email: [email protected]
31-05-2008to
31-03-2014 458.84
CCPI 1
Dr. M.V.Jali
Medical Director
KLES Medical Research Centre, Belgaum
Ph: 0831-2473777;
Email:[email protected]
31-05-2008 to
31-03-2012 19.72
CCPI 2 Mr. B. V. Bhosle Addn. ProgrammeCoordinator
BAIF, Kusumnagar, Dharwad
Ph: 0836-2774622; Email: [email protected]
31-05-2008 to
31-03-2012 9.03
CCPI 3 Mr. Anil Kumar Mohare
Manager
Chandana Food Products, Gadag
Ph: 08372-233329, Mob: 9341171342
31-05-2008to
31-03-2012 7.94
CCPI4 Ms. Sumangala U.,
Manager
Jaya Food Products, Bangalore
Ph: 080-23633717
31-05-2008to
31-03-2012 3.15
12. Statement of budget released and utilization partner-wise (Rs in Lakhs):
CPI/ CCPI Name, & address Budget sanctioned Fund released Fund utilized
CPI
Dr. M.Y Kamatar
Principal Scientist& Head
University of Agricultural Sciences, Dharwad
458.84
350.46 385.52
CCPI 1
Dr. M.V.Jali
Medical Director
KLES Medical Research Centre, Belgaum
19.72 16.64 16.04
CCPI 2
Mr. Bharat V. Bhosle
Additional Chief Programme Coordinator
BAIF, Kusumnagar, Dharwad
9.03 9.85 9.01
CCPI 3 Mr. Anil Kumar Mohare
Manager, Chandana Food Products, Gadag 7.94 6.57 7.33
CCPI4 Ms. Sumangala U.,
Manager, Jaya Food Products, Bangalore 3.15
Funds not
released
Deleted the
CCPI
Total 498.68 383.53 374.22
CPI-Consortia Principal Investigator; CCPI-Consortia Co-Principal Investigator
Part-II: Technical Details
1. Introduction
Launch of green revolution during 1960s in India brought spectacular improvement in
Indian agriculture and reduced the hunger, increased the food security. On the other hand, green
revolution is termed as silver bullet syndrome. As the increased consumption of fine grains like
wheat and rice no doubt provides more calories but lack in nutritional minerals, dietary fibre and
antoxidants, thus increase non communicable diseases among the consumers. Secondly high input
agriculture damaged the ecosystem and biodiversity through increased chemicals, misuse of
irrigation. Rice and wheat are low in dietary fibre, minerals and other nutrients. Further, junk
foods prepared from refined wheat, polished white rice still worsen the situation. It is proven fact
that consumption of rice and wheat cause non communicable diseases like diabetes, obesity,
cardiovascular diseases constipation. On the other hand green revolution neglected the highly
nutripotential millets. Millets are rich in dietary fibre, minerals, protein and fat compared to wheat
and rice. In other words millets have balanced nutritional composition. Consumption of millets
keeps away the non communicable diseases and increase longevity and quality life. Cultivation of
millets repair the ecostystem and increase the biodiversity. Distribution of wheat and rice in public
distribution system further reduced the consumption of millets by public. As a result 60% of
world‟s cardiovascular patients are in India and India is termed as capital city of diabetics.
Diversified use of millets for demand generation and improve incomes is market driven.
Such areas of industrial involvement are milling, food uses, feed industry, energy, alcohol, starch,
exports etc. They warrant collaborative research between agricultural research agencies, the
concerned industry or even industrial research laboratories. Such collaborations, some of which
have been initiated in the recent past, and more organized collaborative project could lead to the
development of process efficiencies and marketable products. Hence, there is a need to reorient
the R&D effects on these nutrient dense and therapeutic grains through value chain at farmer‟s
field to consumer‟s plate under production to consumption system model, creating specific
therapeutic and health foods support and market.
The concept of functional foods includes food ingredients that exert a beneficial effect on
host health and reduces the risk of chronic disease beyond basic nutritional functions. It is
interesting and pertinent to know that whole grains such as millets provide a wide range of
nutrients and phytochemicals that optimize health, preventing an individual to hit the risk of non
communicable diseases which are major threat to human quality life. In India millets are grown on
about 20 million ha with annual production of 18 million tones. These grains contribute to the
extent of 10% to the country‟s grain basket supporting more than 10 million rural poor and urban
underprivileged groups.
These coarse whole grains are difficult to process at household levels, hence primary
processing protocols will enhance the utilization and suitable packaging system would improve the
stability and shelf life. The byproducts after processing of grains can be value added in terms of oil
or pigments or fiber fractions which could be therapeutically beneficial. Suitable labeling,
marketing and pricing strategies will be worked out for targeting them to rural and urban markets,
feasible to common man.
Small scale processors, new and existing entrepreneurs, self help groups (both women and
youth) will be involved in this endeavor through organization of trainings, hands on training, and
workshops. These products are further made available to domestic retail and whole sale shops,
public and private profitable catering institutions such as hotels, restaurants, canteens, khanavalies,
hostels, jails for nutrition and health security. It will be made certain that the value added
neutraceutical whole grain would replace the refined constituents of bakery products in the food
industry. The model frame work for revival economy based will be carried out using foxtail and
little millet identified from land races and usable value added health products.
The following researchable gaps were identified:
Lack of suitable foxtail and little millet varieties for value addition & nutraceutical benefits
Decline in production and consumption of potential food grains in the millet growing
region
Non availability of acceptable value added health foods in the domestic market
Lack of processing protocols for enhancing and accessing nuetraceuticals for health
benefits
Lack of links across conservation and production to consumption “filieres”.
Processing problems, of which absence of primary processing units which restricts
production and consumption.
Non availability of acceptable value added health foods in the domestic market for quality
life of public
The absence of dedicated supply chains from small holders to market outlets; which
requires the improvement of logistic infrastructures and supply chain management
practices
Lack of awareness regarding therapeutic & nutraceutical benefits of millet consumption.
Thus, the sub project titled “Value Chain on Enrichment and Popularization of Potential
Food Grains for Nutraceutical Benefits” was conceived by University of Agricultural Sciences,
Dharwad as lead centre with three consortium partners viz. (a) Chandan Food Products, Gadag, (b)
BAIF, Dharwad and (c) KLES Medical Research Centre, Belgaum. This ICAR-NAIP sub project
on millets focused on popularization and value addition to foxtail and little millet through PCS
(Production to Consumption System) value chain.
2. Overall Sub-project Objectives
Based on the gaps identified in the project area, the project focuses on the following
objectives:
Production: To create consumer awareness and remunerative market for foxtail and little
millet grains through establishing primary processing and build up of supply chain.
Processing and value addition: To access and enhance neutraceutical value of foxtail and
little millet through appropriate processing methods, and develop value added products for
health benefits.
Popularization and evaluation: Field level evaluation of the value added products for health
benefits and nutritional certification to facilitate popularization and promotion of
neutraceutical food products in the social market.
Promotion of products: To strengthen the domestic market by entrepreneurship development
and commercialization of value added neutraceutical food products.
3. Sub-project Technical Profile:
Sl.
No.
Activity Deliverables Major Output Major Outcome
1 Identification &
production of
neutraceutically
potential
genotypes.
742 landraces collected Promising millet
landraces made
available
Millet farmers seed
banks established
Farmers are
getting millet
seeds for
cultivation
2 Intensive &
profitable farm
production by
holistic approach
600 Framers trained for millet
cultivation
Seeds and other input
supply established
600 farmers benefited
Increased millet
production
3 Primary
processing of
grains in
commercial units
Different capacity millet
processing machineries
fabricated
Established millet
processing unit
Millet processing
machine available for
primary processing
Processed clean
millet grains
available to
consumers
4 Nutritional
analysis of
landraces
Nutritional value of foxtail
millet and little millet landraces
Highly nutritive millet
landraces available to
farmers
Nutritious millet
grains to
consumers
5 Development of
value added millet
products
1) Foxtail millet food mix
2) Liitle millet energy food
3) Foxtail millet diabetic
khakara
4) Little Millet RTE flakes
5) Little Millet cookies
6) Multigrain millet pasta
7) Multigrain millet atta
8) Millet dosa mix
9) Little millet RTC flakes
10) Little millet composite mix
11) Foxtail millet RTC
vermicelli
Commercial availability
of healthy and
therapeutic products
Alleviation of
malnutrition
Healthy food
consumption
Increase in quality
life
6 Processing of
grains for
enhancing
neutraceuticals
components
Processing technology Enhanced functional
nutrients (20-25%)
Accessibility of
nutrients & better
utilization in
product
development
7 Functional &
neutraceutical
traits of grains
Grain identification for end use Grains for Product
development
Nutria rich
products for
health benefits
8 Value addition to
grains
Nutraceutically rich products Acceptable products for
consumers
Alleviation of
malnutrition
9 Nutritional
evaluation of
health foods
Certified nutri foods
Nutritional value of health and
therapeutic food products
Demand for nutri foods
Nutritional information
of millet products
Higher
consumption by
larger population
10 Field testing of
nutri foods on
human volunteers
Certified nutria foods for health
benefits
Improved awareness &
acceptance by
consumers
Health benefits
Higher
consumption by
Efficacy of health food
– diabetic food and
energy/sports food
larger population
11 Popularization &
entrepreneurship
development
Skill development &
information dissemination
Empowered SHGs,
Availability in public
catering institutions
Increase in
cottage industry,
millet
consumption by
population
12 Training &
demonstrations
Skill development to small scale
processors and women group
Motivation for nutri
food production &
consumption
Higher production
& consumption
13 Information
Transfer through
mass media and
workshops etc.
Nutri foods awareness Availability of food in
public catering
institutions, mass
feeding centers etc.
Higher production
and consumption
14 Market &
Consumer
preference survey
Availability of nutritious foods Marketability of
developed products
Direction of
release of
products into
market
15 Linkage of
farmers with
processors and
industry
Sustainable market for nutri
products
Strong net working of
stake holders
Increased income
to farmers &
other stake
holders
16 Feed back survey Acceptance of products in the
market
Increased production Increased
consumption and
benefit to farmers,
processors
Major outcomes:
Increase in yield of selected crops by better agronomical practices (15%)
Valuerization of neglected or ignored whole grains for nutrition support. (50%)
One pilot model for value chain on coarse grains. (100%)
Sharing of technologies between consortium partners (100%)
Availability of health foods for consumers at public catering institutions (50%)
Household nutrition security of vulnerable groups (25%)
Shifting of undernourished children from grade II to I(20%).
Awareness of whole grain utility & health management in the population. (75%)
Improved income among farm women and small scale enterprisers.(40%)
Better nutritional and educational level of children. (50%)
Lowered morbidity, increased work out and earning capacity. (40%)
Increased interaction between private & public sector for innovative proposes (75%)
Higher whole grain consumption either through direct or value-added foods. (50%)
New entrepreneurs for rural industries empowered in whole grain production. 75%)
Continuous supply -chain management model for whole grain foods enabled. (50%)
1000 people at different levels (farmers, development agents, industry) for helping whole
grain food products development. (75%)
Women empowerment and increase in family income through employment generation as
envisaged through post harvest activity clusters. (80%)
4. Baseline analysis Comprehensive information on millet production and market trends, awareness of millet
health benefits, primary processing, availability and usage of millet and millet food products was
gathered by surveying 683 farmers, 18 traders, 15 SHGs, 30 doctors and 200 consumers in eight
districts of north Karnataka region. In this stratified random sample of farmers, 87% were millet
growers, 67% were small and medium farmers and 66% were literates. Average size of the family
was 9 and holding was 4.39 acres of which 4.15 was dry land.More than 85% of households were
cultivating millets. Farmers reported that millets are good sources of fodder, organically grown
with less fertilizers and no use of pesticides, free from diseases and can be grown in harsh
environment and low fertility soils. They serve as better food than rice and wheat. In spite of all
these millet area has decreased in Karnataka from 1952 to 2008.
Growth rate of foxtail millet area (-8.72%) and production (-8.46%) showed negative trend
in Karnataka from 1990-91 to 2009-10. Similar negative trend was noticed for little millet also
with -5.62% for area and -276 for production. Ultimately consumption of millet was also reduced.
Survey revealed that consumption of millets in the project area was very low compared to rice,
wheat and sorghum. Only 0.86% foxtail millet, 1.97% little millet was consumed per year as
against 28.95% rice, 11.08% wheat and 27.22% sorghum.
Most of the produce was exported outside Karnataka for processing to Maharashtra and as
bird feed to other states and country. Exporters did not reveal where exactly they export the
millets.
Following research and extension gaps/ lacunae/ situations were identified by the baseline survey
conducted in Dharwad, Belgaum, Gadag, Chitradurga, Haveri, Koppal, Davangere and Bellary
districts of northern Karnataka.Millet growing area and consumption are reduced in the project
area due to following reasons as expressed by the respondent farmers:
lack of high yielding varieties in small millets as available in cereals
low demand for millets by the consumers
low market price and total profit from millet cultivation compared to cereals
lack of availability of improved crop production technologies for millet cultivation
non-availability of millet processing unit either in the village or in near by districts to carry
out primary processing of millets
It was revealed by the traders that the low profit and unavailability of millets is the major
constraint in the trading of millets. Ninety two percent of consumers surveyed, did not know the
positive health benefits of millets in controlling the blood sugar level, blood pressure and obesity.
The consumption rate was very low due to the difficulty in cleaning the millet grains at household
level. Respondents of SHGs expressed that they need training in the production of value added
products of millets.
A market survey was conducted in project area to record the availability of value added
and health food based on millets; no product was found in the market which was based on minor
millets like foxtail and little millet. But very few products were available which were prepared
from major millets.
5.Research achievements of the sub project partner wise
I. Consortium Leader UAS, Dharwad
The main theme of the sub project was to improve the quality life of public through development of
healthy, nutritionally rich and therapeutic value added millet food products and make them available to
urban consumers in addition to increase the direct consumption of millet grains by rural consumers. For this
we selected all the possible target groups and planned the following products:
List of products designed and fabricated is given below:
1) Fabrication and establishment of pilot scale millet processing unit: This was aimed to make available
the dehusked clean millet grains to rural and urban common public. Public is not consuming millet because
of non availability of millet processing units in the sub project area.
2) Foxtail millet food mix for metabolic syndrome: India is the capital city ofdiabetics, which can be
managed by foods rich in fibre. Sixty percent of world‟s cardiovascular disease patients are in India. Hence
this product was aimed to cater to needs of diabetics, cardiovascular opatients and obese.
3) Little millet food for energy and endurance: To cater the nutritional needs of growing children and
sports persons this little millet energy food was conceived for designing fabrication and commercialization.
4) Millet Khakara for diabetic traveller: Ready to eat healthy diabetic foods are not available in the
market for diabetic travellers. To meet the needs of this target group it was conceived to develop foxtail
millet Khakara.
5) Little Millet flakes: Flakes available in the market viz. corn, wheat and oats are neither tasty nor healthy
to the professional groups which consume flakes as morning breakfast. To attract this group to consume
tasty and healthy millet flakes, this product was conceived to improve the health of working group of eating
healthy breakfast.
6) Little millet cookies: Growing children are eating junk cookies filled with refined wheat flour, rice and
trans fat and carcinogenic colour added foods. To protect the children from side effects of these and to
promote their health these millet cookies were conceived.
7) Multigrain millet atta: To improve the health of common man who consumes refined wheat flour
everyday, multi millet grain atta was conceived to prepare it by using millets to practice healthy and right
eating habits.
8) Multigrain millet pasta: To protect the persons from eating pastas prepared from rice and refined flour,
this millet pasta was conceived to give them healthy millet pasta. This pasta contains multigrains to make it
nutritious.
9) Foxtail millet dosa mix: Dosa prepared from white rice is a commonly consumed breakfast for most of
the south Indian common public. Bad effects of rice is explained elsewhere in this report. Hence to improve
the public health to cover large group of people, foxtail millet dosa was designed and fabricated during the
extended period of the project. Hypoglycaemic spice is also supplied with this product to make it
convenient to diabetic as well as to add taste to the persons who prefer spicy food.
10) Ragi dosa mix: As per the statistics of National Osteoporosis Foundation, around 80 lakh women are
suffering from osteoporosis in India. They need calcium supplement to safeguard themselves from this
severe disease in their old ages. Most of them are poor and unaware of taking calcium supplements through
tablets. Hence to help this group and in order to protect the public from leading osteoporosis it was thought
to supplement it through finger millet consumption as supplementing through food is easy extensive
method. Hence designing of ragi dosa mix was conceived to rescue the people.
11) Little millet RTC flakes: Rice flakes are consumed by common public in Karnataka and Maharashtra
for morning breakfast. To compliment or substitute by millets rice flakes we planned to design healthy and
nutritious little millet ready to cook flakes to improve the health of common public.
12) Little millet composite mix: Composite mixes play an important role in providing nutritious and ready
to use food for children and elders. Composite mixes are generally composed of cereals, pulses and other
nutritious ingredients. Millets provide calories equal to cereals but provide fibre and minerals more than
cereals. Hence designing of little millet based composite mix was conceived.
13) Foxtail millet ready to cook vermicelli: Vermicelli is generally prepared from wheat semolina. It is
devoid of essential nutrients like fibre and minerals. Hence designing of foxtail millet based vermicelli was
conceived. To make this product ready to cook, natural flavouring and tasting ingredients were added.
The achievements of the sub project are envisaged in detail :
1) Foxtail Millet Food Mix for Metabolic Syndrome (diabetes, obesity and hyperlipidemia)
Objective:
India is leading in cardiovascular and diabetic disorders. Cardiovascular disease is one of the
leading cause of death among lifestyle related disorders. At present India bears around 60 percent of the
world‟s heart disease burden. Nearly 95 percent of the people who develop a fatal cardiovascular disease
have at least one of the major lifestyle disorders such as diabetes, hypertension and obesity. All these
disorders are interlinked and lead to developing nasty complications involving almost all parts of body.
Around 80 percent of diabetes is attributable to excess weight. Likewise 26 percent of obese people
experience high blood pressure levels. High blood pressure or hypertension is an extremely common co-
morbid condition in diabetes affecting 20-60 percent of people with diabetes depending on obesity,
ethnicity and age.
We Indians have susceptible genes for cardiovascular diseases and diabetes. The World Health
Organization identified India as one of the few nations that will boost maximum number of lifestyle
disorders in near future. This trend is particularly alarming India because it is a big menace not only to
individual health but has a social and economic burden, both on an individual as well as nation.
When diabetes, hypertension and obesity appear together they are commonly known as Metabolic
Syndrome. This Metabolic Syndrome can be managed by adapting healthy food and lifestyle. Millets
contain quite good amount of fibre, minerals and protein. In addition millets have low glycemic index.
Combination of high nutrition, high fibre and low GI helps to reduce Metabolic Syndrome. With this view
to improve the health of individual and to have stronger man power it was aimed to develop millet food mix
which can help in managing diabetes, hypertension and obesity.
Designing and fabrication of foxtail millet food mix:
The foxtail millet was procured from dry land farmers on contract farming mode. The grains were
destoned, dehusked and polished to 4 levels to retain the larger quantity of dietary fibre from the
university millet processing unit. To increase the amylose content and to retard the amylase activity,
split black gram was selected.
Foxtail millet grains were washed with tap water and sun dried for 7 hours; and for further moisture
removal, grains were dried in an electric cabinet drier at 70oC for 4 hours for inclusion in diabetic food.
To increase the fibre content and minerals outer cover of blackgram was not removed but kept intact.
Blackgram was only split for easy cooking.
Processed foxtail millet grains and split blackgram with seed coat were mixed in 4:1 proportion based
on preliminary studies undertaken.
The spices viz. coriander seeds, fenugreek seeds, cumin seeds, black pepper, cinnamon and turmeric
were selected based on their functionality with reference to their proven hypoglycemic activity and
used in appropriate combination. The spices were roasted individually at 95oC for 7 minutes. The spices
were milled together and made into fine powder of 80 micron particle size in an electric pulverizer.
Evaluation of foxtail millet food mix:
a) Sensory evaluation of foxtail millet food mix served as khichdi: After standardization of proportional foxtail millet grains, split blackgram and hypoglycaemic mix
khichdi was prepared from this mix. For preparing of khichdi 400g of foxtail millet: split blackgram mix
(4:1) was soaked in 400ml water. Mean while 50ml of cooking oil was heated in a cooking pan. To this 45g
of hypoglycaemic spice mix was added. After this soaked foxtail millet and split blackgram mix was added
to this spice mix and further 1.4litre of water was added and the mix was cooked to prepare khichdi.
It is apparent from Table 1 that majority of the panelists scored 8 to 9 for appearance, aroma, taste
and overall acceptability indicating the acceptance as liked moderately and liked very much. The product
was found acceptable in terms of appearance, aroma, taste and overall acceptability with very good satiety
value.
Table 1 Sensory evaluation of diabetic mix
Sl.No. Parameter Mean score
1 Appearance 8.4
2 Aroma 8.1
3 Taste 8.3
4 Overall acceptability 8.3
Nutritional composition of diabetic food
Wheat semolina upma, being most frequently and popularly consumed breakfast food, was
analyzed for proximate composition for the purpose of comparison with diabetic mix khichdi. Table 2
shows the proximate composition of designed diabetic food and wheat semolina per serving. The designed
food provided 330kcal of energy, 64.5g of carbohydrates, 17.3g of protein, 3.9g of fat, 3.3g of mineral and
7.6g of crude fibre per 100g. The iso carbohydrate content of 2 meals indicates variation in other chemical
components. The designed food contains 60 times higher crude fibre, double the quantity of protein, 6 times
more fat and 3 times more ash than that of wheat semolina.
Table 2 Proximate composition of test meals per serving
Sl.No. Components
(g)
Foxtail millet diabetic
food khichdi (100 g)
Wheat semolina
Upma(100g)
1 Carbohydrates 64.5 76.5
2 Protein 17.3 10.4
3 Fat 3.9 0.76
4 Ash 3.3 1.23
5 Crude fibre 7.6 0.15
6 Energy (Kcal) 330 347
c) Physical properties of Diabetic mix
Table 3 elicits the physical properties of designed food. Both grain mix and spice mix contains less
than 10 per cent of moisture. Even the water activity was ranging between 0.34 and 0.55 indicating better
shelf life of the product as water activity indicates the availability of free water for microbial activity. Water
activity less than 0.76 inhibits the growth of different bacteria. While, water activity less than 0.61 inhibits
the growth of yeast and moulds (Rotronics Hygrolab Instruments). Thus the water activity of diabetic mix
between 0.34 and 0.55 supports the protective environment against bacteria, yeast and moulds.
Table 3 Physical properties of Diabetic mix
Sl.No. Characters Grain mix Spice mix
1 Moisture (%) 7.10 2.80
2 Water activity (aw) 0.55 0.34
3 Relative humidity (%) 54.96 34.06
d) Cooking profile of diabetic mix
Trials were conducted to determine the amount of water required to cook particular quantity of
diabetic mix to palatable level. The water required for cooking and other different parameters noted are
presented in Table 4. It was observed that 4 to 4.5 times by volume of water is required to cook the grains.
Table 4 Cooking profile of diabetic mix
Quantity of
grain mix
Water
required to
cook (ml)
Water
absorption
(%)
Weight of
cooked
grains (g)
Volume
increase
(%)
Cooking time
(min)
50 225 450 250 400 10
e) Determination of Glycemic index (GI):
Glycemic index of the designed diabetic food and wheat semolina upma for comparison was
determined using method given by Jenkins et.at. (1981). To determine the GI ten apparently healthy female
non diabetic volunteers, aged between 38 and 55 years were selected and their general information was
collected. Determination of GI was carried out in 3 phases.
Phase 1: The purpose of the study was explained to each volunteer and consent taken for participation. The
subjects were briefed about the concept of GI and the process involved in its determination. The subjects
were instructed not to take any medications and avoid physical exertion during the study period. An oral
glucose tolerance test (GTT) was carried out for all the volunteers by feeding 50g glucose in fasting
condition.
Phase 2: After 7 days of wash out period, the same volunteers were given test meal i.e. designed diabetic
food (80g grain mix+7g spice mix) containing 50g of carbohydrate. The test meal was administered to the
volunteers in the form of khichdi.
Phase 3: After 7 days of wash out period after second phase, wheat semolina upma (65g) containing 50g
carbohydrate was given to the same volunteers. Upma was prepared by roasting 65g wheat semolina,
seasoning it with one tea spoon vegetable oil, mustard seeds, cumin seeds and curry leaves to which 130ml
of water and salt was added, cooked for 7 minutes.
In each phase fasting and postprandial blood glucose level of the volunteers was checked in venous
blood samples every half an hour for two hours using Gluco Chek (Major Biosystem Corp.) instrument.
The area under the glucose response curve was determined for glucose and two test meals; GI was
calculated by comparing the area under glucose response curve for test meal with that of glucose.
Table 5 General information of volunteers
Volunteers Age
(years)
Height
(cm)
Weight
(Kg) BMI
Waist
Circumference
(cm)
Hip
Circumference
(cm)
WHR
1 51 150 48 21.3 78 92 0.85
2 46 157 80 32.5 105 117 0.9
3 55 152.5 79 33.9 103 118 0.87
4 39 150 49.5 22 75 95 0.79
5 43 153 62 26.5 89 105 0.85
6 45 158 57.5 23.2 87 95 0.92
7 45 148 49.6 22.6 87 92 0.95
8 45 159.5 65 25.6 89 106 0.84
9 38 152 39 16.9 75 90 0.83
10 40 151.5 55 23.9 82 98 0.83
(n=10) Mean 153.2 58.5 24.8 87.0 100.8 0.86
Body mass index (BMI) of each volunteer was calculated as per the norms of World Health
Organization. Four volunteers were found to be overweight (BMI>24.9), 1 volunteer was underweight
(BMI<18.5) and remaining were normal (BMI=18.5-24.9). When waist-hip ratio (WHR) was considered, it
was revealed that 4 volunteers had abdominal obesity and remaining was normal. However, the mean BMI
of the volunteers was 24.8 and 0.86 waist-hip ratio. Height ranged between 148 and 159.5cm; weight
between 39 and 80Kg.
Figure 1 Glucose response of volunteers to glucose, foxtail millet diabetic food khichdi and wheat
upma
There was not much variation in fasting blood glucose level among volunteers. Figure 1 reveals the
glucose response by individual volunteer after consuming test materials viz. glucose, khichdi prepared with
diabetic food and wheat upma. Post prandial blood glucose test revealed significant variation between
glucose, khichdi and upma. It is apparent that 50g of glucose consumption by the volunteers exerted high
blood glucose over millet based khichdi and semolina upma. This is because glucose is directly absorbed in
the digestive system as glucose is the end product of digestion. On the contrary consumption of millet
khichdi and semolina upma recorded lower blood glucose level of 146.4 and 157mg/dl respectively. Lower
blood glucose recorded for khichdi is attributed to higher fibre, minerals and manipulation of starch fraction
by addition of foxtail millet and split blackgram with husk intact. High amount of fibre helps the food to
digest slowly in turn the glucose will be released slowly to the blood. Fibre is also known to reduce
cholesterol in the blood. Further hypoglycemic and hypolipidemic spices also have played role in
management of glucose level in the blood. The lower blood glucose responses of 7.5% observed among
non diabetic volunteers might improve its efficacy by reducing blood glucose level among diabetics is
indicated by studies conducted earlier in host institution. Hence it can be concluded that diabetic food has
beneficial effect on humans in the management of blood glucose level.
Glycemic index of foxtail millet Khichadi was lower 49.6 compared to 66.9 of upma made with
durum wheat and the difference was statistically significant at 5% level (Table 6). As per WHO norms
0
200
400
0 h
r
1 1
/2 …
Blo
od
glu
cose
m
g/d
l
Volunteer 1
Glucose
Diabetic mix
0
100
200
0 hr
Blo
od
glu
cose
m
g/d
l
Volunteer 2
Glucose
Diabetic mix
0100200
0 hr
Blo
od
glu
cose
m
g/d
l
Volunteer 3
Glucose
0
100
200
0 h
r 1 …
Blo
od
glu
cose
m
g/d
l
Volunteer 4
Glucose
Diabetic mix
0
100
200
0 hrB
loo
d g
luco
se
mg/
dl
Volunteer 5
Glucose
Diabetic mix
0200400
0 hr
Blo
od
glu
cose
m
g/d
l
Volunteer 6
Glucose
0
100
200
0 h
r 1 …
Blo
od
glu
cose
m
g/d
l
Volunteer 7
Glucose
Diabetic mix
0
200
400
0 hr
Blo
od
glu
cose
m
g/d
l
Volunteer 8
Glucose
Diabetic mix
0100200
0 hr
Blo
od
glu
cose
m
g/d
l
Volunteer 9
Glucose
0
500
0 h
r 1 …
Blo
od
glu
cose
m
g/d
l
Volunteer 10
Glucose
Diabetic mix
foods with GI of less than 50 are classified as low glycemic food and can be recommended to diabetic
patients. As the designed foxtail millet food has low GI of 49.6 it can be recommended for diabetics.
Table 6 Glycemic Index of subjects in response to Diabetic Mix and wheat upma
Food Glycemic Index, n=10
Khichadi 49.6±3.30*
Wheat upma 66.9±7.43
*Significant at 0.05 level
f) Glycemic load (GL) of diabetic mix
Recently, in addition to GI, Glycemic Load is being used to know the foods to be consumed for the
management of diabetes. GL reflects both the quality and quantity of dietary carbohydrates of a particular
food. Glycemic Load of foxtail millet food mix was calculated using formula
GL = GI × available Carbohydrate grams in 100g/100
Glycemic Load of foxtail millet diabetic food was found to be 12.4. Glycemic Load is classified into high
(>20), medium (11-19) and low (<10). Hence foxtail millet diabetic food is considered low GL food.
g) Efficacy testing of diabetic mix
To evaluate the efficacy of this foxtail millet diabetic food on diabetic patients and confirm its
effect on control of glucose in the blood on large scale, the designed fabricated foxtail millet food was
tested. The study was carried out on 300 human diabetic volunteers by our consortium partner KLES
Medical Research Centre, Belgaum over a period of three months. Findings of the study indicated improved
glycemic and lipid profile along with improved general health as perceived by the volunteers. Fasting and
post prandial blood glucose level decreased by 13.5 and 14.7% respectively. Glycated haemoglbin level
which is an indicator of blood glucose level of the individual over a period of 3 months, was seen to reach
desirable level i.e. 6.7 from 8.3. Plasma lipid levels improved in terms of decreased triglycerides, LDL,
VLDL and total cholesterol by 13.5, 4, 4.7 and 13% respectively and increased HDL cholesterol by 17%.
Commercialization
a) Packaging
A unit pack of diabetic mix contains 500g grain mix in metalised polyester polyethylene pouch and
45g spice mix in a self sealing polyester polyethylene pouch. These two packets are packed in secondary
package of carton. The carton is designed with attractive colours and pictures. The carton contained
information on the ingredients used, nutritional composition, price, method of using the product, benefits of
the product, serving suggestion and instruction about storage.
b) Market testing
Foxtail millet food mix was packed in designed packaging material and subjected to market testing.
To know the acceptance feedback of foxtail millet food mix by the public in general and diabetic target
group foxtail millet food mix was kept for sale in 20 each popular outlets in Dharwad, Belgaum and Gadag
cities for three months. Market feedback indicated that millet foxtail millet food mix was accepted by
consumer and sixty two percent of the consumers purchased second and third time during the period of the
study and they intended to purchase frequently. Thus the result of the market testing encouraged us to
proceed for large scale production and launching of the foxtail millet food mix on commercial scale for the
benefit of target group.
c) Technology transfer
The technology of preparation of foxtail millet food mix has been transferred to food industry i.e.
Chandana Food Products, Gadag which is a consortium partner in sub project. The industry is producing
the product and supplying to 40 outlets in Karnataka. Further steps are being taken to make it available in
more number of outlets and in super markets.
Conclusion
The foxtail millet ready to cook diabetic food mix is found suitable for healthy and also
management of diabetes, obesity and hyperlipidamia due to its low GI (49.6), higher fibre, higher minerals
and complex carbohydrate. There is possibility that mineral content might be contributing to stimulate
insulin production. The food is acceptable for its sensory profile and also culturally accepted as these
millets are used during special occasions like festivals and fasting. Hence, this designer food is useful for
general diabetic population in maintaining normal or near normal blood glucose level and managing
hyperlipidamia and obese condition.
2) Little Millet Endurance Sports Food Mix
Objective
Many trainers, coaches are available for each kind of sports and sportsmen make use of it by
attending the trainings. But most of them are not aware that their body must be supplemented with good
nutrition to achieve the performance aimed by them. Nutrition is equally much more important to body to
accomplish the goal set by trainers and most of sportsmen neglect it. They need to consume food
supplements for boosting endurance capacity.Little millet contains good amount of fibre, carbohydrate and
fat. Hence it was conceived to design little millet based endurance sports food with optimum protein ratio
as per the guidelines of Indian Council of Medical Research, with consumer acceptability.
Materials
To design the endurance food which supplies carbohydrate, protein, fibre and fat in an appropriate
proportion food grains which meet these requirements were searched. Further to fortify with protein
supplement, soyabean and skimmed milk powder were chosen. Sugar and cardamom were chosen for
flavour and taste.
Designing and fabrication
Carefully chosen two highly nutritious food ingredients viz. little millet and soyabean were mixed
in different proportions to form four combination of food mix. These four mixes were roasted and milled to
flour. Further all the four flour samples were added with different quantity of skimmed milk powder and
sugar powder. While mixing above three ingredients care was taken to maintain protein energy ratio as per
the guidelines of Indian Council of Medical Research. These four types of flour mixes were evaluated by
semi trained panelists from department of Food Science and Nutrition, College of Rural Home Science,
University of Agricultural Sciences, Dharwad for taste and acceptability and their preferences. The result is
presented in Table 1. The flour mix sample 2 scored first rank by maximum number of 7 panellists. The
sample mix 2 was studied further for refinement of the product.
Table 1 Ranking of samples
Sample Frequency of Ranks
I II III IV
Flour Mix 1 0 1 2 7
Flour Mix 2 7 1 1 1
Flour Mix 3 3 6 1 0
Flour Mix 4 0 2 6 2
In order to increase the acceptability of the mix, different flavours were added to Mix 2 and
subjected to sensory evaluation. The flavours selected were chocolate, cardamom and vanilla. The results of
the sensory evaluation on flavour are presented in Table 2.
Table 2 Scores of sensory evaluation of sample 2 for addition of flavours
Flavour Colour and
appearance Consistency Aroma Taste
Overall
acceptability
Chocolate 5 4 6 6 6.5
Cardamom 7 7 7 8 8
Vanilla 7 6 7.5 7.5 7.5
Flavour studies indicated that cardamom flavoured mix scored highest score of 8. Hence,
cardamom flavour was finalized for including in sports food mix which had an additional advantage of
being natural ingredient.
The procedure for preparation of sports food mix after standardization is presented in Figure 1.
Figure 1. Process of preparation of little millet endurance/energy food mix
Evaluation of the product
Sensory evaluation: After the fabrication of endurance sports food mix, preparation of porridge from this
food mix was standardized. Procedure for preparing porridge was standardized and is given below:
Add 50ml water to 50g sports food mix and prepare slurry without forming lumps.
Bring to boil 200ml of water on stove.
Add the prepared slurry to boiling water.
Cook this mixture for 2 minutes with continuous stirring.
The scores of sensory evaluation of sports food mix in the form of porridge is presented in Table 3.
Table 3 Mean scores of sensory evaluation of sports food porridge
Colour and
appearance Consistency Aroma Taste
Overall
acceptability
Little millet
energy food 7 7 7 8 8
Little millet Soyabean
Roasting
Skimmed
milk powder
Roasting
Milling
Sugar
powder
Mixing
Cardamom
powder
Table 4 Descriptive sensory characteristics of porridge prepared from sports food mix
Parameter Descriptive sensory characteristics
Colour and appearance Creamish and attractive with appealing appearance
Aroma Pleasant with cardamom flavor
Mouth feel Smooth, swallowable, very easy to consume and without any after taste
Taste Sweet, mild roasted flavor and highly acceptable taste
b) Nutritional composition
At present there are no endurance sports foods in the market for comparison of nutritional facts of
our designed little millet endurance sports food. However the nutrient composition of sports food mix was
analyzed using standard methods of Association of Official Analysts and Chemists to label the nutria facts
on the commercial product package. The composition is given in Table 5. This analysis revealed that 100g
of little millet endurance sports food supplies 376kcal energy, 14g protein and 71g of carbohydrate along
with 262mg of calcium and other minerals.
Table 5 Nutritional composition
Nutrients Per 100g Per serving (50g)
Energy , Kcal 376 188
Protein, g 14 7
Fat, g 4 2
Crude fibre, g 2.33 1.2
Carbohydrates, g 71.0 35.5
Calcium 262 131
Iron 5.0 2.5
Copper 0.36 0.18
Manganese 0.38 0.19
Zinc 2.02 1.01
c) Consumer acceptability
Porridge was prepared from sports food mix and given to 156 athletes comprising of children and
adults. Food action (FACT) rating scale was used to obtain the feed back from them. The result of
consumer acceptability test is given in Table 6. It was observed that 46 percent of participants likes to
consume the product at every given opportunity. None of them disliked the taste. Twenty five percent of
participants expressed their willingness to consume very often. None of the participants disliked the product
for acceptability.
Table 6 Scores of sensory evaluation
FACT rating Scale Frequency Per cent
Eat every opportunity 72 46.15
Eat very often 39 25.00
Eat frequently 25 16.03
Eat now and then 13 8.33
Eat if available 7 4.49
Don‟t like, eat on occasion - -
Hardly ever eat - -
Eat if no other choice - -
Eat if forced - -
d) Efficacy testing
Efficacy of the endurance food plays vital role in commercialization of the product and
acceptability by target group than the acceptance of the product.
The efficacy of sports food mix on endurance capacity was conducted in 4 phases.
1. Selection of subjects: A total of 31 basketball players from Dharwad district were selected for study;
among them 16 were hostel dwellers from Sports College and 15 day scholars.
2. Orientation to the sportsman: An orientation session was conducted for sportsmen to provide them
with the knowledge regarding importance on nutrition in sports performance, role of supplementary
sports food and information regarding the developed sports food mix. Sportsmen were informed
regarding feeding trial of the little millet endurance sports food mix on them.
3. Assessment of physical status and nutrition intake: The nutritional status of the subjects was
assessed in terms of anthropometry (height, weight, BMI and skin fold thickness) and haemoglobin
levels. The food intake of the subjects was noted by 24 hour recall method. The result is tabulated and
presented in Table 6 and 7. Average height of hostel dwellers was 10cm higher than day scholars. The
BMI was similar in both groups. There was no conspicuous difference in the physical status of both the
groups.
Table 6 Anthropometric parameters and haemoglobin levels of subjects
Parameters Hostel dwellers
n=16
Day scholars
n=15
Height, cm 181.75±4.99 174.07±6.6
Weight, kg 72.75±4.78 69.67±6.58
BMI 22.05±1.70 22.97±1.47
Body Fat,% 15.73±1.03 17.86±1.52
Haemoglobin, g% 13.48±0.65 12.16±0.82
Table 7 Nutrient intake of the subjects
Nutrients Hostel Day scholars
Energy, Kcal 4032±196 3412±234
Protein, g 107±5.62 81±8.36
Fat, g 152±8.34 123±10.86
Carbohydrates, g 504±37.24 482±46.57
4. Efficacy studies: Three types of studies were conducted to test the efficacy viz. (i) carbohydrate loading
(ii) pre-event meal and (iii) long term supplementation. The effect of carbohydrate loading on endurance
capacity of the subjects was studied in terms of time to exhaustion, distance covered on treadmill and
calories burnt by making subjects run on a treadmill.
i) Carbohydrate loading: The subjects were supplemented with sports food mix for 3 consecutive days.
The endurance capacity of the subjects was tested on 4th day. The result is presented in Table 8.All the three
days each sports person was supplied with equitable amount of little millet endurance sports/energy food at
the rate of 1gm carbohydrate for 1kg body weight of sports person. Endurance capacity of each individual
was tested on 4th day after carbohydrate loading. Data of performance of sports person on motorized tread-
mill (table 8) was recorded prior to carbohydrate loading and after loading. Results of this study revealed
that average time taken by sportsmen for the exhaustion was increased by 15.5% due to carbohydrate
loading by little millet endurance food. Similarly average distance covered by them on tread mill was also
increased by 15.6%, whereas additional calories burnt for this increased time and distance was only 8.5%.
Thus it can be inferred from this first study of carbohydrate loading for three days by little millet endurance
energy food mix. Efficiency of sports is increased by 15% and remained energetic for long period.
Table 8 Effect of carbohydrate loading on endurance capacity
Parameter Before carbohydrate
loading
Aftercarbohydrate
loading
Improvement
(%)
Time to exhaustion (min) 27.97 32.32 15.55
Distance covered on treadmill (km) 4.66 5.39 15.66
Calories burnt (kcal) 297.7 323.2 8.56
ii) Pre event meal: Pre-event meal is the food taken certain time before the training session or competition.
It must provide adequate energy to prevent fatigue and ward off hunger. The food must be high in
carbohydrates and low in fats. The participating sports persons were given sports/endurance food which
provided 1g carbohydrate per kg body weight, one hour before the endurance test. The data of the
endurance test is presented in Table 9. Results of this pre-event meal study revealed that consumption of
50g little millet endurance sports/energy food increased the performance by 1.97% than consumption of
equal amount of carbohydrate through 3½ idli by same participants on other day. Further subjects were
energetic for little bit higher period. On the contrary on an average they utilized lower calories for high
performance than eating idli.
Table 9 Effect of Pre-event meal on endurance capacity
Parameter Routine food
(3½ idli)
Sports food mix
(50g)
Percent
improvement
Time to exhaustion (min) 33.44 34.05 1.82
Distance covered on treadmill (km) 5.57 5.68 1.97
Calories burnt (kcal) 344.44 340.55 1.12
iii) Long term testing: To validate the above two experimental results long ter study was carried out for 3
months. The product was supplemented to the participants for a period of 3 months. Their physical
endurance was measured before and after the 3 months supplementation in terms of time to exhaustion on a
treadmill. Results of this long term testing indicated that the sportsmen who consumed the product under
test for 3months performed much longer on treadmill. Experimental group exhausted at 38 minutes.
Whereas they performed upto 30 minutes at the time of initiation of experiments 3 months back.
This difference accounts to 26% increased performance after 3months if consuming little millet
energy food. On the contrary control group who were not supplemented with this food did not differ in their
performance during the span of three months. This increased performance of sportsmen is attributed to
storage of energy in glycogen form in their body. It may be due to minerals and protein available in little
millet, soybean and milk powder. Thus little millet endurance food may be recommended to sportsmen to
increase their performance in addition to their coaching and training classes. Similarly this little millet
energy food may be also recommended to growing children for their growth and development.
Table 10 Effect of long term supplementation of sports food mix on endurance capacity
Parameter Group Before After 3 months
supplementation
Percent
improvement
Time to exhaustion
(min)
Control 30.79 31.03 0.79
Experimental 30.60 38.82 26.86
Commercialization
a) Packaging
Metalized polyester polyethylene material was used as primary packaging to pack sports food mix.
The mix thus packed was packed in carton which acted as secondary packaging material. The carton was
designed with attractive colours and pictures. The carton contained information on the ingredients used,
nutritional composition, price, method of using the product and instruction about storage.
b) Market testing
To know the acceptance feedback of little millet energy/sports food mix by the public in general and
diabetic target group little millet energy/sports food mix was kept for sale in 20 each popular outlets in
Dharwad, Belgaum and Gadag cities for three months. Market feedback indicated that little millet
energy/sports food mix was accepted by consumer and sixty two percent of the consumers purchased
second and third time during the period of the study and they intended to purchase frequently. Thus the
result of the market testing encouraged us to proceed for large scale production and launching of the millet
little millet energy/sports food mix on commercial scale for the benefit of target group.
c) Technology transfer
The technology of preparation of sports food mix has been transferred to our business partner i.e.
Chandana Food Products, Gadag for commercial production and market of the product in Karnataka. The
industry is producing the product and supplying to 40 outlets in Karnataka. Further steps are being taken to
make it available in more number of outlets and in super markets.
Conclusion
Little millet based sports food improved endurance capacity of sportsman by 15.55% when given
as carbohydrate loading food and 21.77% when given as pre-event meal. Thus the product is helpful for
athletes participating in long duration games. The product can be good supplement to growing children too,
to keep them active. The sports food mix is easy to prepare and also has good shelf life.
3) Foxtail Millet Khakara
Objective:
In the present day most of the persons everyday travel for one or the other purpose for their
livelihood. It is difficult for diabetic travellers to get the diabetic food while travelling. To cater this target
group to make available the diabetic food in the stores it was thought over to design and fabricate diabetic
ready to eat snacks which can be carried easily while travelling. From the basic studies we noticed that
Gujarati people carry home prepared khakara while travelling in train across the nation from Gujarat on
business.
Khakara is a traditional Gujarati food prepared with wheat flour and sometimes with addition of
spices. It is a ready-to-eat convenient food, with low moisture and good shelf life. Khakara can be modified
to value added khakara by varying the ingredients. Foxtail millet was selected for value addition of
khakara. Foxtail millet possesses therapeutic nutraceutical value high fibre content and low glycemic index
apart from nutritional benefits. Its high fibre content makes it most suitable for diabetics. Thus foxtail millet
based khakara was developed with acceptable sensory qualities. To make it more suitable for diabetics it
was planned to add hypoglycemic spices to achieve the glycemic index of khakara below 50. Hence the
main objective of the study was to design and fabricate foxtail millet khakara with glycemic index less than
50, acceptance in taste and ease in carrying while travelling.
Materials:
American Diabetic Association (ADA) has fixed norms for diabetic food. Any food to be
recommended as diabetic food, that food should have glycemic index (GI) below 50. To obtain low
glycemic index that food never contain high amount of dietary fibre less of carbohydrate and must contain
protein, fat and minerals in proper proportion for sustainance of health. Hence to foxtail millet which has
comparatively high amount of fiber was selected. It has highest protein content than other cereals including
maize, wheat, rice and other millets. Hence foxtail millet was most ideal for preparing khakara diabetic.
Among the spices which had more hypoglycemic activity were searched from the literature. Following are
the ingredients finally selected for this study: - Wheat flour, Cumin, Corriander, Methi, Turmeric and Black
pepper.
Designing and Fabrication:
Following treatments were formed for the fabrication of foxtail millet khakara to replace wheat and to have
glycemic index below 50. As per ADA standards, any diabetic food should have glycemic index below 50.
(a) Whole wheat only
(b) Foxtail millet : wheat 50:50
(c) Foxtail millet: wheat 60:40
(d) Foxtail millet : wheat 70:30
(e) Foxtail millet: wheat 80:20
Five flour samples were prepared based on above treatments by mixing the appropriate proportions
of wheat flour, foxtail millet flour and glycemic spice mix. Accordingly five samples of khakara were
prepared by the standardized method. Four types of khakara thus prepared by foxtail millet and wheat
combinations were evaluated on 1-9 hedonic scale for different parameters in comparison with khakara
prepared from whole wheat flour. The detailed data on sensory evaluation parameters is presented in Table
1.
Table 1 Mean scores of sensory evaluation of millet khakara
Percent of wheat
flour replaced by
foxtail millet
Sensory characteristics
Appearance Texture Taste Overall
acceptability
0 8.8 8.3 8.0 8.5
50 8.4 8.8 8.6 8.4
60 7.8 7.4 8.4 8.0
70 7.2 7.3 7.0 7.5
80 7.1 7.6 7.3 7.0
Acceptability range of all the four millet:wheat proportions ranged from 7 to 8.4 as against 8.5 of
whole wheat khakara, which indicates that all the four proportions were moderately to highly acceptable.
Thus the sensory evaluation scores by judge panel revealed that replacement of wheat up to 80 percent by
foxtail millet were acceptable in terms of appearance, texture, taste and overall acceptability.
Rolling of khakara was difficult in case of replacement of wheat by 80 and 70 percent foxtail millet
flour. Considering the ease of preparation of khakara the maximum of 60% of replacement of wheat by
foxtail millet can be upto 60%.
Preparation of Hypoglycemic spice mix:
Hypoglycemic spice mix was standardised and prepared for addition to Foxtail millet Khakara to bring
down the glycemic index below 50. For this study different proportions of hypoglycemic spices viz., cumin,
coriander, black pepper, turmeric were ground to powder and mix was prepared. This hypoglycemic spice
powder in different proportions was added to, 60:40 foxtail millet: wheat flour khakara and subjected to
sensory evaluations. The scores of sensory evaluations were analysed and the proportions of five
hypoglycemic spices to be added was optimised based on acceptability and glycemic index was kept below
50.
Methodology:
After standardisation of proportion of foxtail millet, wheat and specific combination of spices the 60: 40
proportion of foxtail millet and wheat grains and specific combinations of five hypoglycemic spices viz,
cumin seeds, coriander seeds, black pepper seeds and turmeric were mixed together. This mixer was milled
to fine flour in an electric pulverizer. Known volume of water, oil and salt was added to the flour; kneaded
to soft non sticky dough. The dough was then divided into small balls, rolled to thin khakara and baked on
preheated tava (Table 2).
Development of hypoglycemic khakara:
Selected hypoglycemic spices viz. cumin seeds, coriander seeds, black pepper and turmeric were
individually added in different proportions to millet khakara prepared with 60:40 foxtail millet: wheat flour
khakara and subjected to sensory evaluation. The proportion of these spices was optimized based on the
results of sensory evaluation.
Fabrication:
After standardization of proportion of foxtail millet, wheat and spices the 60: 40 proportion of
foxtail millet and wheat grains and specific combinations of five hypoglycemic spices viz, cumin seeds,
coriander seeds, black pepper seeds and turmeric were mixed together. This mixture was milled to fine
flour in an electric pulverizer. Known volume of water, oil and salt was added to the flour; kneaded to soft
non sticky dough. The dough was then divided into small balls, rolled to thin khakara and baked on
preheated tava.
Evaluation of the product:
Sensory evaluation:
The product thus prepared by standardized method was subjected to sensory evaluation by semi trained
panelists on 1-9 point hedonic scale. It was observed that the product was acceptable for all the sensory
parameters.
Table 2 Scores of sensory evaluation for millet khakara
Sample Appearance Texture Taste Overall
acceptability
Hypoglycemic
millet khakara 8.1 8.3 8.1 8
Physical properties: The physical properties of the products were also studied by preparing khakara with
100g of hypoglycemic millet khakara flour. The details are presented in table 3.
Table 3 Physical properties
Millet
khakara
flour (g)
Water
absorption
(%)
Weight
of dough
(g)
Weight of
each ball
to be
rolled (g)
Diameter of
khakara
before
baking (cm)
Diameter
of khakara
after
baking
(cm)
No. of
khakara
obtained
100 70 168 28 23.5-24.5 21.5-22.5 6
Nutritional facts:
Nutritional analysis of foxtail millet khakara and wheat khakara as a check was done to know the
nutritional composition and for labelling on commercial packet. Nutritional parameters viz., Energy,
protein, fat, fibre, calcium and iron content were estimated by using standard AOAC (Association of
Official Analytical Chemists) methods. The nutritional composition is presented in Table 2. Results of
nutritional analysis revealed that millet khakara had higher fibre content of 19.4g as against 11.4g of wheat
khakara. This was almost 70 percent higher than the wheat khakara. Higher fibre content is desired for
diabetics for slow release of glucose in the blood is slowly raised. Dietary fibre has two kinds of fibre
soluble and In soluble. After the food is digested and transferred to small intestine soluble fibre absorbs
water and increases the bulkiness of digested food and makes the absorption of glucose slow thus glucose
content in the blood is slowly released. On the other hand insoluble fibre eases the movement of
unabsorbed left over food to large intestine. Thus high fibre content in millet khakara constantly maintains
glucose at optimum level. Fat content of millet khakara was 23 percent higher than wheat khakara which
was also desirable for slow digestion of khakara in diabetics. Protein and Iron content were almost similar
in both types of khakara.
Table 4 Nutritional composition of khakara per 100g
Sl.No. Parameter Wheat khakara Millet khakara
1 Energy (Kcal) 386 380
2 Protein (g) 12.1 12.22
3 Fat (g) 6.7 8.26
4 Fibre (g) 11.4 19.4
5 Calcium (mg) 48 37.8
6 Iron (mg) 4.9 3.64
Determination of Glycemic Index
The glycemic index plays a vital role in determining the efficiency of diabetic food. Hence to know
the level of glycemic index in millet khakara, glycemic index was estimated by the method described by
Jenkins et.al (1981). For this study 20 apparently healthy women volunteers were selected. Fifty grams of
glucose and millet khakara containing equal quantity of carbohydrate was provided to these volunteers on
two different days. The blood glucose levels of volunteers were noted at every 30th minute for two hours.
The area under glucose response curve of 10th glucose and khakara were determined by plotting blood
glucose concentration against time. The glycemic index was calculated by comparing the area under
glucose response curve for khakara with that of glucose. Results indicated that average glycemic index of
foxtail millet khakara was 47 compared to 100 of glucose. It may be noted that foxtail millet has glycemic
index of 57. The glycemic index of millet khakara was 47 against 100 gram of glucose. According to
WHO, the foods with glycemic index below 50 may be prescribed to maintain lower blood glucose level.
As the millet khakara had glycemic index of 47.5 which is lesser than the maximum limit prescribed by
WHO, millet khakara can be prescribed for diabetic patients on travel or all the diabetics who want to eat
khakara as snack.
Commercialization of millet khakara
a) Packaging: Suitable primary and secondary packaging materials were selected for preserving the
sensory qualities of the millet khakara. Metalized polyester polyethylene was used for packing millet
khakara. Millet khakara thus packed was placed in carton. The carton was designed with attractive picture
of millet khakara, nutritional information, ingredients, net weight, price, benefits of millet khakara and
storage instructions. Thus packed millet khakara has shelf life of 6 months.
b) Market testing: Ready to Eat wheat khakara itself is a new product in Karnataka state. Preliminary
market testing gives an idea regarding sale and acceptance of new product to be launched in commercial
market. To know the acceptance feedback of millet khakara by the public in general and diabetic target
group millet khakara was kept for sale in 20 each popular outlets in Dharwad, Belgaum and Gadag cities
for three months. Market feedback indicated that millet khakara was accepted by consumer and sixty two
percent of the consumers purchased second and third time during the period of the study and they intended
to purchase frequently. Thus the result of the market testing encouraged us to proceed for large scale
production and launching of the millet khakara on commercial scale for the benefit of target group.
c) Technology transfer: For the purpose of commercialization in a view to make the diabetic travellers
treat khakara, available to target group as well as common consumers the modus oparendi of preparation of
millet khakara was transferred to self help groups in and around Dharwad district by arranging frequent
training in Rural Home Science College Dharwad. Further this technology was transferred to our business
partner Chandana Food Products, Gadag for large scale commercialisation of the product.
d) Success stories: Smt. Girija Hiremath, founder of Durga Yuvati Mandal at Mangalagatti village of
Dharwad district received training and prepares 2400 packets of millet khakara per annum with the help of
5 women members of the group and earns a profit of Rs.7200 annually.
Women Entrepreneurship Development Association, Dharwad is a group of women entrepreneurs
who were trained by NAIP project team to prepare millet khakara. The group has prepared employment for
10 women towards the preparation of millet khakara. NAIP sub project has provided platform to these
women entrepreneurs to popularize and sell this product.
Conclusion
Value added millet khakara is high in fibre and hypoglycemic ingredients; has low GI, and hence
best suited for diabetics. Since it is a ready to eat food, it becomes an ideal food for diabetics while
traveling, as they have limited accessibility to food while out of house. The technology of millet khakara
being homestead, and investment being low, it is easily adaptable by small entrepreneurs and SHGs.
4) Little Millet Ready to Eat Flakes
Objective:
Breakfast is the most important meal for any individual, as it is the first food of the day and
provides nutrients as well as energy to the body and brain. Breakfast plays vital role in the working
efficiency of workers and understanding efficiency of learning student. Hence it is very important for
breakfast to be a wholesome food. Our market survey revealed that at present wheat and corn flakes are
available in the market. These corn and wheat do not contain dietary fibre nutrition and taste they have to
be fortified with nutrients. Grains rich in fibre, carbohydrates and minerals are ideal for breakfast items.
Thus, ready to eat flakes were developed from little millet which possesses all these qualities. Addition of
milk to it enhances the nutritional quality. Also, in present era where number of working women is
increasing, time saving ready to eat foods play very important role. A study was directed towards the
development of little millet ready to eat flakes, its characterization, value addition, consumer acceptability
and commercialization.
Designing and fabrication of little millet ready to eat (RTE) flakes:
The standardized protocol for development of little millet flakes RTE is schematically represented
in Figure 1. Batch processing method was employed for production of flakes. The grains were tempered
and subjected to controlled gelatinization by steaming in a rotary steamer under a pressure of 20 lbs/psi at
180°C for 20 minutes with two sessions of intermittent cooling of 30 minutes each. The partially
gelatinized grains recorded a moisture content of 30.00 percent and were air cooled to surface dryness for
about 30 minutes when moisture was 26.00 per cent. The dried grains were passed through rollers at a
speed of 70 rpm to press the grain to flakes with a gap of 0.25 mm between the rollers. The rolled grains
were cooled when the moisture content was 20.00 percent. At this stage sugar and salt were added and
mixed thoroughly. This mixture was fed to single screw extruder with die diameter of 4 mm. Head
temperature of extruder was maintained between 110 to 130° C. At this stage the extrudates recorded a
moisture content of 33.00 per cent. The extrudates obtained in the form of a continuous strand were
conveyed on a belt, to a grit cutter with simultaneous blowing of cold air. The grits were manually
separated and spread uniformly in a single layer under shade for 4 to 8 h. The grits were passed through a
roller at a speed of 70 rpm and the gap between rollers was 0.10 mm. At this stage the rolled flakes were
bigger in size. The flakes were dried under sun for 4 to 6 h to a moisture content of 11.00 per cent and
toasted at 180 to 200 °C with salt as toasting medium, for about 40 seconds. Thus, the processing protocol
of RTE little millet flakes was standardized.
Figure 1 Preparation of little millet flakes
Further the flakes were subjected to addition of ingredients like salted butter, spice mixes,
chocolate, jaggery, sugar to enhance flavour and taste. The most acceptable was found to be addition of
chocolate, in terms of shelf life and acceptability.
Evaluation of little millet RTE flakes:
Sensory evaluation of little millet RTE flakes:
The little millet flakes were subjected to sensory evaluation in comparison with corn flakes on 1-9
point hedonic scale for sensory evaluation by panel of evaluators. The result is presented in Table 1.
Table 1 Scores of sensory evaluation
Sensory attribute Little millet flakes Corn flakes
Colour and appearance 7.66 7.50
Taste 7.83 7.25
Texture 7.83 7.13
Aroma 7.25 6.25
Overall acceptability 7.50 7.25
Acceptability index 84.60 78.62
Little millet grains
Steaming of grains
Rolling steamed grains
Extrusion of rolled flakes
Cutting of extruded strands into pieces
Flaking of extruded pieces
Toasting flakes
Final little millet flakes
Addition of salt and sugar
Sensory evaluation scoring was done on 1-9 hedonic scale. It is interesting to note that little millet
flakes prepared in the laboratory without adding or fortifying with artificial additional compounds, scored
high for appearance, taste, texture, aroma and for overall acceptability than the corn flakes marketed with
addition of other nutrients and taste enriching chemicals. Further, the acceptability index of little millet
flakes shall be easily accepted in the market by consumers if this product is launched. However, to have
varieties in the market different flabours like chocolate, chakramuni, greengram dhal, flaxseeds and
grdencress seeds were added. Thus varieties of little millet flakes were created.
b) Sensory evaluation of choco little millet flakes
The chocolate coated little millet flakes (choco little millet flakes) were subjected to sensory
evaluation. The scores obtained are presented in Table 2. The scores for all the sensory parameters
increased by one percent with addition by more or less one unit with the coating of chocolate to little millet
flakes. Thus, choco little millet flakes were finalized for commercialization.
Table 2 Scores of sensory evaluation.
Parameter Plain little
millet flakes
Choco little
millet flakes Descriptive characteristics
Color and
appearance 7.66 8.00 Highly acceptable, attractive chocolate colour
Taste 7.83 8.00 Well appreciated chocolate taste
Texture 7.83 8.25 Highly acceptable crunchy product
Aroma 7.25 8.62 Acceptable chocolate aroma
Overall acceptability 7.50 8.25 Highly acceptable, chocolate taste , crunchy
product
Acceptability index 84.60 91.37 -
c) Physical characteristics
Consumer acceptance is the final verdict to launch the product in the market. Common man gets
attracted to the product first by the physical traits of a product like size, shape, texture and colour. To know
these properties physical characteristics of little millet flakes was studied. The result is presented in Table
3. Among the physical characteristics of a product consumer is first attracted by the colour of the product.
Randomly selected flakes were ground to fine powder and subjected colour assessment in colorimeter
(Konica- Minolta). The colour was measured in chromatic components of L (Black to white), a (Redness to
greenness) and b (yellowness to blueness). Colour of plain little millet flakes comprised of 86.73% light
with 1.3% yellow and 10.55% blue. In general the colour was attractive creamy white. Weight of 1000
flakes was 131g were as volume was 245ml with density was 0.53. Milk absorption index was higher than
water absorption index. This helps in adding required quantity of milk for enriching taste and nutrition.
Table 3 Physical characteristics of little millet flakes
Parameter Little millet flakes
Colour
L (lightness) 86.73
a (yellowness ) 1.30
B (blueness) 10.05
Maximum width (mm) 23.28
Minimum width (mm) 16.32
Weight (g/ 1000 flakes) 131.57
Volume (ml/1000 flakes) 245.50
Density 0.53
Specific volume (g/L) 170
Texture (force/g) 2481.99
Water absorption index 5.12
Water solubility index 5.05
Oil absorption capacity (g/ml) 4.00
Milk absorption index 7.05
d) Nutritional analysis
The nutrient composition of little millet flakes and corn flakes was analyzed using standard AOAC
methods. Moisture content in little millet flakes was found to be less (1.45%) than corn flakes (4.03%)
which indicates that little millet flakes have better shelf life. Comparison of nutritional parameters of both
little millet flakes and corn flakes revealed that little millet had 22% lower carbohydrate that corn flakes. It
is the consumption of carbohydrate and sugar which increases the fatness in human beings are leads too
obesity, diabetics and hyperlipidamia. Further dietary fibre also plays vital role in guarding the body against
these chronic diseases. Total dietary fibre was five times in little millet flakes then corn flakes, similar case
with soluble and insolvable dietary fibres. As a energy was also less in little millet fibre. Further, all the
minerals tested and protein were also higher in little millet flakes. These higher minerals, protein total
dietary fibre, soluble dietary fibre and insoluble dietary fibre and lower carbohydrate and energy in little
millet flakes play vital role in management of diabetics, hyperlepidemic and obesity and improve the health
conditions. Hence, little millet flakes are most ideal for professionals who do not have time to prepare
breakfast.
Table 4 Nutrient composition per 100g
Parameter (%) Little millet flakes Corn flakes
Moisture (%) 1.45 4.03
Protein (g) 7.45 5.20
Fat(g) 0.14 0.30
Total carbohydrates(g) 66.14 84.98
Total minerals (g) 0.72 0.69
Total dietary fiber (g) 24.1 4.80
Soluble dietary fiber (g) 6.50 0.50
Insoluble dietary fiber (g) 17.60 4.30
Energy(Kcal) 296 363
Iron (mg) 61.42 15.17
Copper (mg) 0.29 0.21
Zinc (mg) 2.76 1.08
Manganese (mg) 0.29 0.09
Trans-fats (%) 0.00 -
e) Bowl life of flakes
The bowl life of little millet flakes and corn flakes with addition of milk was determined in terms of
increase in weight of the flakes at specific intervals. Bowl life of little millet flakes is higher than that of
corn flakes i.e. crunchiness of little millet flakes is retained for more duration (Figure 2). Maintenance of
crispness for longer time is preferred for enjoying the taste of flakes. This longer bowl life i.e. absorption of
milk at slower rate is due to high fibre and low moisture content of little millet flakes.
Figure 2 Bowl life of flakes with milk
f) Shelf life
The shelf life of little millet and corn flakes was determined in terms of free fatty acid development,
peroxide value, moisture content and sensory attributes. It was found that corn flakes had a shelf life of 2
months and little millet flakes could be stored for more than 6 months without affecting sensory
characteristics. This indicates that little millet can be commercialized on large scale and launched in
market.
g) Value addition of little millet flakes
The value addition of flakes with different nutritious ingredients was done (Table 5) with Different
varieties of little millet flakes were developed by adding nutritious ingredients individually to enrich little
millet flakes. To increase iron content gardencress seeds were added as it contains high amount of iron.
Flaxseeds were incorporated to enrich the little millet flakes with omega 3 fatty acids for the benefits of
lipid metabolism. Similarly greengram dhal and chakramuni leaves powder were added to increase protein
and beta carotene respectively.
Table 5. Level of ingredients added for value addition to little millet flakes
Ingredient Nutrient Level of incorporation (%)
Gardencress seeds Iron 5
Flax seeds Omega -3 fatty acids 10
Greengram dhal Protein 10
Chakramuni leaves powder Beta carotene 3.2
Nutritional composition of value added little millet flakes:
0
100
200
300
400
500
600
2 4 6 8 10 12 14 16 18 20
Gai
n in
we
igh
t (%
)
Interval (minutes)
Corn
Little millet
The nutrient composition of all the 4 value added little millet flakes was determined using standard
AOAC methods. The results are presented in Table 6. The increase in different nutrients was observed in
the variant flakes in comparison to plain little millet flakes.
Table 6 Nutrient composition of value added little millet flakes
Nutrients Plain Little
millet flakes
Iron
enriched
Omega-3 fatty
acids enriched
Protein
enriched
β carotene
enriched
Moisture 1.45 3.06 3.06 1.38 2.32
Protein 7.45 8.43 (13.15%↑) 8.43 (13.15%↑) 9.63(29.26%↑) 8.98
Carbohydrates 66.14 64.53 64.53 61.22 58.49
TDF 24.10 22.70 22.70 26.60 29.10
SDF 6.50 5.00 5.00 7.20 6.50
ISDF 17.60 17.70 17.70 19.40 22.60
Energy (Kcal) 296 295 295 287 272
Iron (mg) 61.42 65.83 (7.18%↑) 65.83 (7.18%↑) 55.41 61.12
Copper (mg) 0.29 0.37 0.37 0.48 0.36
Zinc (mg) 2.76 2.61 2.61 2.81 2.50
Manganese (mg) 0.29 0.30 0.30 0.46 0.60
Trans-fats (%) 0.00 0.00 0.00 0.00 0.00
Note: The increase in different nutrients is shown with arrow indicating upwards
h) Consumer acceptability
The consumer acceptability test of little millet flakes was carried out among 325 consumers at
UAS, Dharwad campus, comprising of 285 students and 40 faculties. The result is presented in Table 7. It
can be noted that majority (72.3%) of the consumers revealed that that flakes were acceptable.
Table 7 Consumer acceptability result
UASD
Consumer
groups
Gender Age
(years)
Opinion of respondents
Highly
acceptable Acceptable Unacceptable
Students
n=285 Both 22-24
80
(28.07%)
200
(70.17%)
5
(1.75%)
Faculty
n=40 Female 30-35
5
(12.5%)
35
(87.5%) -
Total 85
(26.15%)
235
(72.30%)
5
(1.75%)
Commercialization
a) Packaging
Choco little millet flakes were packed in metalized polyester polyethylene material which in turn
was placed in a carton. The carton was designed with attractive colours and pictures. The carton contained
information about nutritional composition, ingredients used, nutritional facts, price, serving size, serving
suggestions and instructions about storage.
b) Test marketing
Choco little millet flakes were subjected to market testing in 10 popular shops selected in Hubli and
Dharwad cities. There was a very good response from the consumers about the product.
c) Technology transfer
The technology of preparing choco little millet flakes was transferred to Bhavani Foods and Feeds,
Bijapur. The marketing of the product is being done by POWER organization, Bijapur. Due to certain
technical constraints, only plain little millet flakes are being produced and marketed.
Conclusion
Little millet flakes is healthy and nutritious breakfast item as it possesses high fibre, high iron and
good amount of other minerals and carbohydrates. The presence of soluble fibre increases the satiety value.
Iron content is helpful in improving haemoglobin levels in blood. Addition of milk further increases the
nutrient content of the flakes as both milk and millets are considered as wholesome foods. The sensory
profile indicates that the product is acceptable and value addition of flakes with chocolate is highly
acceptable.
5)Little Millet Cookies
Objective:
Cookies are ready-to-eat convenient food product, consumed among almost all age groups. The
main ingredients used in the cookie preparation are refined wheat flour, shortening, sweetener and
leavening agent. Enrichment of food, especially bakery foods is of current interest because of increasing
awareness in consumer towards health and quality of food. There is a lot of competition in the market
which creates demand in the bakery industry to search for ingredients which impart specific functionalities
to the baked product. The use of fibre rich little millet flour shows promise in improving the nutritive value
of the final product as well as optimum utilization of flour. Refined wheat flour is the main base of the
cookies and margarine and chemicals which are hazardous to health. Refined wheat flour has no fibre in it
and does not contain nutritional minerals and vitamins. Due to absence of fibre and minerals cookies
prepared refined wheat flour are not good for health. Further, refined wheat flour sticks in the mouth and
intestine thus cause tooth decay and colon cancer if children eat these cookies on and often.
Nutrient composition of little millet is in general similar to major cereals except for fibre and
minerals which are on higher side. Little millet being nutritionally beneficial, its utilization is limited to
poor section of population or its use as cattle and poultry feed, reason being lack of processing facilities.
Little millet is a traditionally accepted grain, bland in taste, potential grain for prevention and management
of several risk related non communicable disorders of human kind. The present research was directed to
develop nutritious and healthy cookies using little millet, with acceptable sensory qualities specially for
children and public in general.
Designing and fabrication of little millet cookies:
a) Preparation of cookies
Little millet was procured form dry land farmers on contract mode. The grains were destoned,
dehusked and polished to 4 levels to retain the larger quantity of dietary fibre from the university millet
processing unit. The grains were milled to fine flour in an electric pulverizer. The particle size for both
wheat flour and little millet flour used in this study was maintained at 297µ, which was obtained by using
ASTM no.50 sieving screen. The cookies were prepared using little millet flour, wheat flour (refined) and
ingredients like sugar, shortening, curd and sodium bicarbonate. Following treatments were formed for the
preparation of little millet cookies by replacing wheat flour by little millet flour.
Little millet flour: Refined wheat flour 0:100
Little millet flour: Refined wheat flour 10:90
Little millet flour: Refined wheat flour 20:80
Little millet flour: Refined wheat flour 30:70
Little millet flour: Refined wheat flour 40:60
Little millet flour: Refined wheat flour 50:50
All the five proportions of little millet and wheat flours and 100 percent refined wheat flour were
prepared and mixed thoroughly. Accordingly cookies were prepared. The cookies prepared were round in
shape with 6cm diameter and 0.6cm thickness. Cookies were baked in a commercial electric oven for 20
minutes with top coil set at 150oC and bottom coil at 120
oC. Cookies prepared with wheat flour alone were
considered as control. Finally the sensory, nutritional, physical, baking quality parameters and textural
profiles were characterized and evaluated.
b) Sensory evaluation
All the 6 samples of cookies were evaluated for sensory attributes viz. appearance, aroma, texture,
taste and overall acceptability by using 9 point hedonic scale. A semi-trained panel consisting of 10 adult
judges was formed to evaluate samples. The overall acceptability score revealed that millet cookies
prepared by replacing refined wheat by little millet flour upto 40% scored between 8 and 8.63, which was
on par with cookies prepared from refined wheat flour. This indicates that cookies with replacement of
wheat by 10, 20, 30 and 40 percent were liked moderately. This indicates that we can replace wheat flour
by 40 percent by little millet flour. Taste of the cookies wete liked by all the panelists as it doesn‟t contain
chemicals.
Figure 1 Sensory evaluation of cookies
0
2
4
6
8Appearance
Texture
TasteAroma
Overall acceptability
Control
10%
20%
30%
40%
50%
Evaluation of little millet cookies:
a) Nutritional analysis
Nutritional composition is much important than the taste and acceptability by the consumer for
their quality life. Hence, finally accepted cookies prepared from proportion of 40:60 little millet
flour:refined wheat flour were analyzed to know the nutrition composition. The nutritional parameters such
as protein, fat, ash, crude fibre, iron and calorific value were determined using standard AOAC methods.
Total carbohydrate content was calculated by difference. The results of nutritional analysis of refined wheat
flour cookies and little millet cookies are presented in Table1. Little millet cookies had eight times higher
crude fibre than the refined wheat flour cookies. From Table 1 it is clear that there was a significant
increase in the ash content of little millet cookies (1.26%) which may be attributed to the high ash content
of the little millet (1.5%) compared to refined wheat flour (0.6%). Replacement of wheat flour in cookies
by 49% with little millet flour also increased iron content by almost 2 folds. However protein, carbohydrate
and calorific value were on par with refined wheat flour cookies.
Table 1 Nutritional composition of cookies
Wheat cookies Millet cookies
Energy (Kcal) 485 481
Protein (g) 6 5.17
Fat (g) 21.3 22.1
Carbohydrate (g) 67 66
Crude fibre (g) 0.2 1.6
Minerals (g) 1.08 1.26
Iron (mg) 1.43 2.75
b) Baking quality parameters
Baking quality parameters of the cookies were analyzed using standard methods of AACC (2000).
Width (W) of cookies was measured with the help of a scale by laying six cookies edge to edge, rotating
them 90o and re-measuring the width of six cookies and then taking average value. Thickness (T) or height
of the cookies was measured by stacking six cookies on top of one another and taking average thickness of
cookies. The spread ratio and spread factor were calculated using the formula given below.
Spread ratio = Width
Thickness
Spread factor = Spread ratio of sample x 100
Spread ratio of control
The volume (V) of six cookies was measured by seed displacement method and the average was
computed. The dough weight of six cookies before baking was noted. Volume score was calculated by
dividing volume of cookie by dough weight.
The observations related to the baking quality, such as diameter, thickness and volume of the
cookies is presented in Table 1a and Table 1b. Cookies prepared with 100% refined wheat flour had an
average diameter of 64.5 mm and thickness of 8 mm. Both diameter and thickness of the cookies decreased
with the increasing levels of little millet flour in the formulation. Thus, it was observed that as little millet
flour was substituted for refined wheat flour, diameter and thickness of the cookies was found to be lower
than the control cookies. Similar pattern was observed in the study conducted by Adebowale et al. (2012) in
which the cookies were prepared by substituting wheat flour with sorghum flour. The decrease in thickness
of the cookies may be due to the decrease in gluten quantity when little millet flour was substituted for
refined wheat flour. Thus, diameter and thickness of the cookies was affected by treatments.
Cookie spread represents a ratio of diameter to thickness. Larger cookie diameter and higher spread
are considered as desirable quality attributes. The spread ratio of control cookies was found to be 8.06 and
that of cookies prepared by replacing refined wheat flour with little millet flour ranged between 8.53 and
8.94 indicating an increase in the spread ratio with the decrease in wheat flour in the formulation. Similar
results were recorded in the study of incorporation of cassava flour and soy flour in cookies, conducted by
Oluwamukomi et al., (2011) where spread ratio of the cookies increased with the decrease in the quantity of
wheat flour in the formulation.
From Table 4b it is clear that the volume of cookies is reduced with the increased level of
replacement of refined wheat flour which could be attributed to the reduced diameter and thickness of the
cookies. In the study conducted by Kumar et al. (2010) similar results were observed where cookie volume
decreased with the increased level of incorporation of soybean flour and kodo millet flour. In contrast to
this, largest spread was obtained when no gluten was added to the formulation and resulted in cookies with
an unacceptable structure; it was also observed that as the percent of gluten increases the diameter of the
cookies decreased (Pareyt et al., 2008).
Table 1a Baking quality parameters of cookies – Spread factor
Little millet flour
incorporated (%)
Width
(mm)
Thickness
(mm) Spread ratio Spread factor*
0 64.5 8.0 8.06 -
10 64.0 7.5 8.53 94.4
20 64.0 7.5 8.53 94.4
30 63.5 7.3 8.69 92.7
40 63.5 7.3 8.69 92.7
50 63.5 7.1 8.94 89.4
* R-value = 0.92
Table 1b Baking quality parameters of cookies – Volume score
Little millet flour
incorporated (%) Biscuit volume
(ml)
Dough weight
(g) Volume score*
0 148.0 18.0 8.22
10 148.0 18.0 8.22
20 148.0 18.0 8.22
30 145.0 18.0 8.06
40 136.0 18.0 7.56
50 135.0 18.0 7.50
* R-value = -0.9
Instrumental texture determination
The textural characteristics of the dough such as hardness and that of cookies such as snapping
force, hardness, cutting strength were determined using Texture Analyser (Model TA.XT Plus, Stable
Micro Systems, U.K.) equipped with 50Kg load cell. All the tests were conducted in replica of 8 samples
and average was calculated.
Snapping force:
The snap test was carried out using 3-point bending rig (HDP/3PB). This test simulates the evaluation of
hardness by consumer holding the biscuit in hands and breaking the same by bending. The two supporting
beams of the probe were kept 4 cm away from each other. The texture analyzer (TA) setting was kept at
pre-test speed of 1.0 mm/s, test-speed of 3.0 mm/s and post-test speed of 10.0 mm/s. The snapping force
was calculated from the curve.
The absolute peak force of the resulting curve from snap test indicated the snapping force i.e. the
force required to break the cookie. There was a significant difference in the snapping force between the
control (1.04 Kg) and cookies prepared with 10% little millet flour (1.22 Kg). Further, it may be observed
in Figure 2 that the snapping forces remained almost same up to 40% little millet flour incorporation
indicating that the increase in the level of little millet flour incorporation did not affect the snapping force
of the cookies significantly. Lower the force required to break the cookie, crisper is the texture indicating
better quality and higher acceptability. It may also be noted that snapping force of cookies prepared with
50% little millet incorporation differed significantly from 40% little millet incorporated cookies, thereby
indicating that the snapping force is not significantly affected upto 40% level of incorporation. In the study
conducted by Saha et al. (2011) where cookies were incorporated with different varieties of finger millet
higher breaking strength was seen with lower wheat flour in the formulation, but the difference was
significant. Contradictory to this fracture strength of 40% buck wheat flour cookies was recorded to be the
lowest and that of control sample was highest (Baljeet et al., 2010).
*RRr
Figure 2 Effect of incorporation of little millet flour on snapping force of the cookies*
* R-value = 0.92
Hardness:
Hardness of the cookies was measured using cylindrical probe (P/2). Individual cookies were placed on the
platform and pierced by the cylindrical probe. The TA setting was kept at pre-test speed of 1.0 mm/s, test-
speed of 0.5 mm/s and post-test speed of 10.0 mm/s. The absolute peak force of the curve was considered
as hardness of the cookie.
Cookies with 50% little millet flour incorporation showed highest peak force (6911g) indicating the
hardest of all experimental variations. Results varied from 15.9 g for control cookies to 18.7 g for cookies
with highest level of wheat flour replacement. Significant difference was not seen between the peak force
value of control and cookies prepared with different proportions of little millet flour and refined wheat
flour. As can be seen in Figure 1 a gradual increase was seen in the hardness of the cookies as the level of
1.04
1.22 1.227 1.259 1.279
1.442
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
0 10 20 30 40 50
Ab
solu
te p
eak
fo
rce
(K
g)
Little millet flour incorporated (%)
incorporation of little millet flour increased, thereby indicating that the hardness of the cookies is directly
related to the level of refined wheat flour replaced by little millet flour. In the study of Patel and Rao (1995)
it was reported that there was gradual increase in the hardness of cookies with increasing level of
blackgram flour in the formulation.
Figure 1** Effect of incorporation of little millet flour on hardness of the cookies*
**Curves obtained from Texture Analyzer
* R-value = 0.89
Cutting strength:
Cutting strength of the cookies was measured using HDP/BS blade. The TA setting was kept at pre-test
speed of 1.5 mm/s, test-speed of 2.0 mm/s and post-test speed of 10.0 mm/s. The absolute peak force of the
curve was considered as cutting strength of the cookie.
Absolute peak force from the curve indicates the cutting strength of the cookies which simulates
the evaluation of force required to cut the cookies by teeth. The cutting strength data is summarized in
Figure 3. It was seen that there was a gradual increase in the cutting strength of the cookies from 8.471 Kg
to 10.120 Kg as the amount of little millet flour incorporation increased from 10 to 50%. Similar
observations were seen in the study conducted by Kumar et al. (2010) where cutting strength of the cookies
increased with the higher levels of wheat flour replacement.
8.081 8.472 8.4829.15 9.262
10.12
0
2
4
6
8
10
12
0 10 20 30 40 50
FAb
solu
te p
eak
frc
e (
Kg)
Little millet flour incorporated (%)
Figure 3 Effect of incorporation of little millet flour on cutting strength of the cookies*
* R-value = 0.96
Physical properties
Cookies were ground to fine powder in an electric grinder to determine physical properties.
Moisture content was determined using Moisture Meter (M.C.Dalal and Co., Chennai). Water activity and
relative humidity of the cookies were determined using Water Activity Meter (Rotronic, Switzerland).
Determining physical properties of the cookies is an important step in terms of predicting its shelf
life. From Table 3 it is clear that moisture content, water activity and relative humidity of little millet
cookies was less than that of control cookies, indicating better shelf life. The lesser moisture content of the
cookies is attributed to the lower moisture content of little millet (11.5%) than refined wheat flour (12.8).
Water activity of the little millet cookies is 0.609. Water activity less than 0.76 and 0.61 does not support
the growth of fungi and bacteria respectively.
Table 3 Physical properties of cookies
Parameter Control
cookies
Little millet
cookies
Moisture (%) 0.75 0.69
Water activity (aW) 0.685 0.609
Relative humidity (%) 68.31 68.24
Consumer acceptance
Little millet cookies when subjected to consumer acceptance it was seen that all the consumers
from all the 3 groups liked cookies as seen in Table 4. All the groups expressed that they liked the taste of
little millet cookies very much than other available cookies in the market. The reasons given by them for
liking were: cookies did not stick in their mouth after chewing. Further they were crispy, no after taste as no
chemicals were added.
Table 4 Frequency table for consumer acceptance
Population
Frequency
Acceptable Not
acceptable Neutral
Children (n=215) 215 0 0
Adolescents (n=42) 42 0 0
Adults (n=419) 419 0 0
Conclusion
From the present study it can be concluded that maximum amount of refined wheat flour that can
be replaced by little millet flour to obtain acceptable cookies is 40%. Thus, cookies with desirable sensory
characteristics and nutritional parameters comparable to conventional cookies have been developed from
little millet. Little millet cookies thus developed contained higher fibre and ash which are beneficial in the
management of several non communicable diseases. The use of little millet in cookie making would greatly
enhance the utilization of this crop in areas affected by drought, as this is a drought and disease resistant
crop in addition to having potential nutrients and minerals.
6)Multigrain Millet Atta
Objective:
Chapathi and roti are the most commonly prepared food items and form major portion of daily diet
in India in almost all the regions. The glycemic index of wheat is around 80 and hence is not suitable for
diabetics and maintain good health of public multigrain concept was thought over. Here we aimed to design
multigrain atta with foxtail millet as base. In order to reduce its glycemic index, improve nutritional value
and to make it suitable for diabetics, multigrain concept was used with foxtail millet as base. The product is
found feasible for preparation of all the recipes where wheat flour is used.
Designing and fabrication of multigrain millet atta
The flours of foxtail millet, sorghum, barley and greengram dhal were mixed in the proportion
2.5:1:1:0.5. This flour mixture was used to replace whole wheat flour in different proportions. It was found
that 50% of whole wheat flour can be replaced with the foxtail millet based flour mixture.
Evalauation of multigrain millet atta:
a) Sensory evaluation
Chapati, roti and poori were made using multigrain millet atta and subjected to sensory evaluation
in comparison with products made from wheat flour by semitrained panelists. Sensory evaluation of these
products prepared from multigrain millet ate revealed that they were on par with their counter parts made
from wheat flour for appearance, texture, taste, aroma and overall acceptability. All the products were
found to be acceptable. The mean scores are given in the table 1.
Table 1. Mean scores of sensory evaluation
Sl.No. Sensory
parameters
Wheat flour Multigrain millet atta
Chapati Roti Poori Chapati Roti Poori
1 Appearance 9.5 9.5 9.5 8.5 8.5 9.0
2 Texture 9.5 9.0 9.5 8.0 8.5 9.0
3 Taste 9.5 9.0 9.0 8.0 8.0 8.5
4 Flavour 9.5 9.0 9.0 8.5 8.0 8.5
5 Aroma 9.0 9.0 9.0 8.5 8.0 8.5
6 Overall
acceptability
9.5 9.0 9.0 8.0 8.0 9.0
b) Nutritional analysis
Proximate composition of multigrain millet atta was analyzed using standard methods. Resistant starch
content was analyzed as it is a nutritionally important component and one of the responsible factors for
reducing GI. Resistant starch content of multigrain millet atta (5.5%) was found significantly higher than
that of wheat flour (1.7%).
Table 2 Nutritional composition
Sl.No. Nutrients Multigrain millet
atta Wheat flour
1 Protein (g) 12.5 12.1
2 Energy (kcal) 339 341
3 Carbohydrates (g) 67 69
4 Fat (g) 2.3 1.7
5 Fibre (g) 3.5 1.9
6 Resistant starch (g) 5.5 1.7
7 Minerals (g) 2.6 2.7
8 Calcium (mg) 41 48
9 Iron (mg) 3.9 4.9
c) In-vitro GI
In vitro glycemic index of chapatti made from multigrain millet atta and wheat flour was estimated
and was found to be 65.4 and 78.5 respectively. Glycemic index of chapatti made from multigrain millet
atta being lower than that of wheat flour, it is suitable for diabetics.
d) Consumer acceptability
Multigrain millet atta was distributed to the staff of College of Rural Home Science of UAS,
Dharwad and were asked to utilize it for preparing various products that they generally prepare at home
with whole and refined wheat flour. Feedback was obtained from all the participants and it was observed
that the flour could be successfully utilized.
Commercialization
The technology of production of formulated product multigrain millet atta has been transferred to
rural SHGs and yet to be commercialized.
Conclusion
Multigrain millet atta bearing GI lower than that of wheat flour is ideal for diabetics. Its suitability
for various products makes it a versatile product. The technology of preparing this product being very
simple, it can be adopted by rural SHGs and small scale entrepreneurs. This flour can be packed in suitable
material and with label containing nutritional facts and health benefits, for commercialization. An increased
demand is expected of this product in market compared to similar commercially available products in
market, due to its low cost and nutritionally proven facts.
7) Multigrain Millet Pasta
Objective:
Pasta is increasing in its popularity as ready to cook food item among children and young
generation. Pasta is generally prepared using refined wheat flour. Refined wheat flour is devoid of fibre,
which is an essential component of food required for the good health of gastrointestinal tract. Hence in
order to improve the nutritional quality of conventional pasta, multigrain pasta was developed. Refined
wheat flour which is an essential ingredient for the structural integrity of pasta, is replaced with whole
wheat flour and other cereals viz. foxtail millet, sorghum, barley and black gram which contains
considerable amount of fibre and minerals. Foxtail millet contributes to the fibre, mineral and
phytochemical content of pasta. Other grains like sorghum, barley and blackgram dhal are used as
supportive ingredients to increase the nutritional value of pasta.
Materials used:
Following food grains were used in different proportions to design and fabricate multigrain millet
pasta. Refined wheat flour was fully replaced by whole wheat flour. Further whole wheat flour was
substituted to certain extent by foxtail millet, sorghum, barley and blackgram. Foxtail millet and barley are
incorporated to increase fibre content and to reduce glycemic index as both of these grains have high fibre
and low glycemic index. Sorghum is added for fibre, protein and flavor. Stickiness lost due to replacement
of refined wheat flour was made up by incorporating blackgram. Blackgram also adds additional protein.
Designing and fabrication of multigrain millet pasta:
All the food grains selected viz. foxtail millet, sorghum, barley and black gram were mixed in a
specific known combinations. This mixture of food grains was milled to fine flour in an electric pulverizer.
Standardized quantity of water and salt were added and mixed to form the dough. The dough was extruded
to form pasta in a single screw extruder. The extruded pasta was dried in an electric drier. Dried pasta
samples were cooked in water, subjected to sensory evaluation and cooking quality was studied. The
formulation was finalized based on the cooking quality and sensory properties of pasta. Pasta was cooked
and seasoned in various styles viz. Italian, Chinese and various Indian seasonings to examine the
compatibility.
Evaluation of multigrain millet pasta:
Sensory evaluation
Pasta was cooked and subjected to sensory evaluation by semi trained panelists using 1 to 9 point
hedonic scale. Both conventional and multigrain millet pasta were evaluated for sensory characteristics.
The scores for sensory evaluation of both types of pasta were on par with reference to all the sensory
parameters indicating that multigrain millet pasta is acceptable to the level of conventional pasta (Table 1).
This was much encouraging results for us to test the designed pasta for coking quality, nutritional
parameters and so on.
Table 1 Mean scores of sensory evaluation
Sl.No. Parameter Multigrain millet
pasta
Refined wheat flour
pasta
1 Appearance 9.0 9.5
2 Texture 9.0 9.5
3 Taste 9.0 9.0
4 Flavor 8.5 9.0
5 Aroma 9.0 9.0
6 Overall
acceptability
8.5 9.0
Cooking quality
The parameters which reflect the cooking quality of pasta like cooking time, cooking loss and
structural integrity were studied. The cooking loss in multigrain millet pasta was less than that of
conventional pasta. In terms of cooking time both the pasta samples were on par with each other. Structure
of multigrain millet pasta was maintained till the end of cooking water and seasoned in different styles.
This was advantageous to multigrain millet pasta for consumer acceptability.
c) Nutritional analysis
Proximate composition of multigrain millet pasta was analyzed using standard methods and the
values are presented in table below. Fibre and mineral content of multigrain millet pasta were found to be
10 and 4 times respectively more than that of conventional pasta. Protein and energy were almost equal in
quantity in both pastas where as multigrain millet pasta was rich in calcium content by more than 100
percent. These results confirm that multigrain millet pasta is healthier and nutritious than refined wheat
flour pasta.
Table 2 Nutritional composition of pastas
Sl.No. Nutrient Multigrain millet
pasta
Refined wheat flour
pasta
1 Protein (g) 13.1 11
2 Energy (Kcal) 340 348
3 Fat (g) 2.2 0.9
4 Fibre (g) 3.2 0.3
5 Minerals (g) 2.6 0.6
6 Iron (mg) 3.9 2.7
7 Calcium (mg) 51 23
d) Consumer acceptability
Multigrain millet pasta was packed in units of 250g and distributed to the staff of College of Rural
Home Science and feedback was obtained from them. It was noted that all the participants expressed the
good acceptability of the product.
4. Commercialization
The technology of production of multigrain millet pasta is transferred to a local entrepreneur and
the process of commercialization is under progress.
5. Conclusion
Multigrain millet pasta being a combination of millets, cereals and pulse, is a healthy food with
nutritional benefits from different grains with high fibre, minerals and higher calcium content than refined
wheat flour pasta. Hence, multigrain millet pasta is ideal for all age groups especially for children. Further
value addition can be carried out to improve the nutritional value of this pasta.
8) Foxtail Millet Dosa Mix
Objective :
Dosa is one of the tasty breakfast food liked by South Indians. Dosa has become popular in other
parts of the country too in past decade. It is even gaining importance outside India. Dosa is a popular
breakfast item among all the age groups and almost all the classes. Hence dosa was chosen for value
addition with millets to cover large group of consumer under health and nutrition improvement.
Traditionally dosa is prepared from rice and blackgram dhal. Foxtail millet is superior to rice in terms of
fibre and mineral content, both of which are essential in the diet for maintaining good health. Since the
preparation of dosa batter is a cumbersome process and time consuming, instant dosa mix was developed,
which is most suitable for working women and is a need of the day.
Designing and fabrication of dosa mix:
The basic ingredient used for the dosa mix was foxtail millet. Other required ingredients like
blackgram dhal, rice and wheat were used in different combinations to get a mix which can give dosa of
desired sensory quality. Further to enhance the flavor of the mix cumin seeds were added. The amount of
water to be used to prepare dosa batter was standardized.
Evaluation of dosa mix/dosa
a) Sensory evaluation
Required amount of water and salt were added to the developed dosa mix and dosas were prepared.
These dosas were subjected to sensory evaluation by semi trained panelists on a 1 to 9 point hedonic scale.
The mean scores of the sensory evaluation are presented below. Sensory evaluation by panelists revealed
that foxtail millet dosa secured highest scores for aroma, taste and flavour. Only appearance and texture
scored 8 and 8.5 may be due to coarse properties of foxtail millet grains. This indicates that foxtail millet
dosa can substitute rice dosa in all respects in addition to nutritional and therapeutic value.
Table 1 Mean scores of sensory evaluation of dosa
Sl.No. Parameter Mean score
1 Appearance 8
2 Aroma 9
3 Taste 9
4 Flavour 9
5 Texture 8.5
b) Nutritional composition
After confirmation of taste of the foxtail millet dosa by sensory evaluation nutritional composition
of foxtail millet was analyzed to know its superiority over rice dosa mix or otherwise. Conventional rice
dosa mix and little millet dosa mix were analyzed using standard AOAC methods to estimate nutritional
composition. Both the dosas had almost equal amount of energy and protein. Foxtail millet dosa had eleven
times higher fibre, double the amount of iron and other minerals than rice dosa mix. This helps the
consumer to protect themselves from metabolic syndromes and improve health conditions.
Table 2 Nutritional composition
Sl.No. Nutrient Foxtail millet dosa
mix
Conventional dosa
mix
1 Energy (Kcal) 337 345
2 Protein (g) 12.6 11.1
3 Carbohydrates (g) 66 73.6
4 Fat (g) 2.9 0.73
5 Fibre (g) 4.9 0.38
6 Minerals (g) 2.8 1.3
7 Calcium (mg) 43.6 46
8 Iron (mg) 3.0 1.5
c) Consumer acceptability
The developed product was subjected to consumer acceptability test. During different events like
krishi mela, millet mela and workshops, dosa mix was distributed to general public and feedback was
obtained. It was documented that the product was acceptable by all the consumers for its taste and flavor.
d) In-vitro glycemic index (GI):
Dosa was prepared using foxtail millet instant dosa mix and conventional dosa mix separately and
analyzed for GI using in-vitro techniques. It was observed that there was slower rate of starch hydrolysis in
foxtail millet dosa compared to conventional dosa.
The hydrolysis index (percent of starch hydrolyzed) and GI are presented in table below. The GI of foxtail
millet dosa (66.8) was found to be lower than that of conventional dosa (72.9) indicating that foxtail millet
dosa is better suited for diabetics. To reduce the GI to further lower level, hypoglycemic spice mix prepared
for foxtail millet food mix may be given as additional sachet for use of diabetic patients.
Time (min)
Hydrolysis index
Foxtail millet
dosa
Conventional
dosa
30 0.03 0.68
60 0.98 2.17
Glycemic index
Foxtail millet dosa Conventional dosa
66.8 72.9
Commercialization
Metalized polyester polyethylene pouches were used to pack foxtail millet instant dosa mix. The
product is commercialized throughout Karnataka by consortium partner Chandan Food Products, Gadag. It
is being supplied to major retail stores through wholesalers.
Conclusion
Foxtail millet dosa mix being an instant mix, does not require any pre preparations and hence saves
time. Thus, it is best suited for working women. Foxtail millet dosa being rich in fibre, iron and minerals
and little low in carbohydrates is ideal food for public to maintain their health and safeguard against
metabolic syndrome. Its GI could be further reduced by including hypoglycemic spice mix to make it
suitable for both general and diabetic population.
9)Little millet Ready to Cook flakes
Objective:
Little millet is a nutritious grain, domesticated in India 200 years ago. But the consumption as well
as production of this grain is diminishing. There is a great demand for processed foods in this developing
world due to the lack of time to prepare food. But most of the processed foods lack in its benefit for
maintaining good health. Therefore need for processed healthy foods as the consumer awareness is
increasing towards nutrition and health. Thus, a consumer friendly Ready to Cook (RTC) flakes was
developed to extend the utilization of this nutritious grain which would result beneficial to the community
health.
Little millet RTC flakes is a novel processed food prepared from nutritious grains, which has a
potential to get incorporated in various traditional recipes. The study was conducted to develop little millet
RTC flakes with the objective of characterization, determination of shelf life, consumer acceptability and
exploring the utilization of little millet RTC flakes. The result of the study are presented and discussed here.
Fabrication of little millet RTC flakes
The process of RTC flakes was standardized which is presented in the form of flow chart Figure 1.
90 2.71 2.71
120 3.52 4.09
150 5.85 5.04
180 5.89 6.09
Figure 1 Preparation of RTC flakes
Evaluation of little millet RTC flakes
The developed RTC flakes was subjected to different experiments with the purpose of its
characterization.
a) Sensory evaluation
Traditional food items viz. poha, thalipattu, payasam and curd bath were prepared by using little
millet RTC flakes. These foods were subjected to sensory evaluation by semi trained panelists. A 9 point
hedonic scale was used to score different sensory attributes. All the four products scored between 7 and 8
for appearance, taste, texture, aroma indicating that the products can be accepted by consumers. This is
supported by higher acceptability index of >81 scored by all the four food items.
Table 1 Scores of sensory evaluation
Attribute Avalakki Thalipattu Payasam Curd bhath
Color and appearance 7.30 7.50 7.87 8.23
Taste 7.20 7.75 7.50 7.20
Texture 7.30 7.30 7.08 7.13
Aroma 7.20 7.25 7.08 7.08
Over all acceptability 7.50 7.55 7.25 7.25
Mean total score 36.50 37.30 36.62 36.79
Acceptability index 81.11 82.88 81.37 81.75
Little millet grains
Steaming (Gelatinization)
Cooling
Surface drying
Rolling (2mm roller width)
Pressure
Little millet RTC flakes
10) Little Millet Composite Mix
Objective:
Composite mix is a mixture of different foods or ingredients hence provides package of nutrients in
a single dish. Composite mixes contain many ingredients which bring about improvement in nutritional
composition and protein quality by mutual supplementation, in addition to providing convenient ready to
use product. Generally cereals or millets are mixed with pulses in different proportion, reason being cereals
are deficient in lysine and rich in methionine, while pulses are deficient in methionine and rich in lysine.
Hence mutual supplementation improves the protein quality by balancing the amino acid profile. An
attempt was made in the sub project to replace cereals with millets as they provide calories almost equal to
cereals but have higher amount of fibre, minerals and protein. The composite mix thus developed was
targeted to serve as supplementary food for infants, senior citizens or vulnerable population to be used in
various forms.
Materials:
Little millet was selected as the base for the supplementary food as it contains good amount of
fibre, minerals and is bland in taste because of which it can be utilized in any kind of recipes. Green gram
dhal and bengal gram dhal were selected for providing protein to the product. Groundnut was used to
provide essential fatty acids and calories. To improve the nutritional quality further, amaranthus leaves
were added.
Designing and fabrication of composite mix:
The proportion of all the ingredients to be added was optimized based on the criteria by ISO
(Indian Standards Organization). Little millet, green gram dhal, bengal gram dhal and groundnut were
roasted individually at optimum temperature until the development of pleasant aroma. Amaranthus leaves
were cleaned, blanched and dried in an electric oven for 5 hours at 80oC. Skin of the groundnuts were
removed and mixed with other ingredients and milled to fine flour in an electric pulverizer.
Evaluation of composite mix:
Nutritional composition:
The composite mix thus obtained was analyzed for nutritional composition using standard AOAC
methods. Hundred grams of composite mix contained 13.47g protein, 7.70g fat, 2.41g minerals, 1.18g
crude fibre, 69.32g carbohydrates and provided 400kcal energy.
Sensory evaluation:
The composite mix was used to prepare commonly consumed flour based recipes like porridge,
laddu, thalipattu, pakoda and chakli. These products were subjected to sensory evaluation by semi trained
panelists on 1-9 point hedonic scale. All the products obtained scores ranging from 8 to 9 indicating high
acceptance. The mean scores are presented in Table 1.
Table 1 Mean scores of sensory evaluation of products prepared from composite mix
Product Appearance Taste Flavour Texture Overall acceptability
Porridge 8 8 8.5 8.5 8.5
Laddu 8 8 8 8 8
Thalipattu 8 9 9 8.5 9
Pakoda 8 8 8 8 8
Chakli 8 8 8 8 8
Conclusion:
The little millet based composite mix thus formulated is a multipurpose product that can be utilized
in preparing all those recipes where rice flour or bengalgram dhal is used. Composite mix not only provides
good amount of calories but also provides fibre. The composite mix is a good product for professional
women who can spend minimum time on preparing such products for the family.
II. KLES Medical Research Centre, Belgaum
1. Efficacy testing of Millet food mix for metabolic syndrome: The foxtail millet food mix fabricated by UAS, Dharwad for management of diabetes,
hyperlipidemia and obesity was supplied to Department of diabetics, KLE Medical
Research Centre, Belgaum. For the study 300 outdoor diabetic patients were randomly
selected. The biochemical parameters viz., lipids, glucose in blood and renal panel were
tested for all the 300 patients at the beginning of the study. The patients were prescribed to
take 80gm/day one serving as the morning breakfast which was carried out as
recommended by the American Diabetes Association (ADA) to consume diet containing
moderate amounts of fiber.
The diet wascombination of foxtail millet, split black gram and spice mix in specific ratio,
thus had glycemic index of 49.64 percent. The 80 gm diet had approximately 16 g fibre, 248 kcals
energy, 11.4 g protein, 71 mg calcium, 60 µg carotene and 3 mg iron. The investigations were
carried out during 2012 at the KLE Diabetes centre, Belgaum (Karnataka).
The cross over clinical trial was carried out to check the role of confounding variables on
various biochemical parameters, which may be due to the subject‟s physiological and behavioral
variations. After administration of 80gm/day foxtail millet food mix after 90days all the patients
were subjected to blood and urine test for plasma studies. The effects of the millet based diet on
biochemical parameters of lipids, glucose and renal panel was evaluated as mentioned in tables
below. The effects of the millet based diet on glycemic control and plasma lipid concentrations
were compared. It is imperative that these lipid parameters play vital role in cardiovascular
diseases.
Analysis of blood glucose levels of 300 pateints after 90 days revealed that, fasting glucose
and post prandial glucose levels decreased by 13.5 and 17.4% respectively. Similarly glycated
heamoglobin (HbA1C) was decreased by 19%. This indicates that consumption of foxtail millet
food mix for a period of 90 days has a substantial effect in decreasing the glucose level in the
blood of diabetic pateints (Table 1).
Table 1: Average blood glucose and allied parameters of 300 diabetic patients pre and post
administration of foxtail millet food mix
Biochemical parameters Initial test Final test after
90days
Percent
change
1. Fasting glucose (mg/dl) 152.55 (67-419) 131.86 (70-279) - 13.5
2. Post prandial glucose (mg/dl) 200.81 (73-480) 171.21 (86-370) - 14.74
3. Random glucose 134.23 (65-383) 128.22 (60-200) - 04.47
3. HbA1c 8.37 (5.3-17) 6.77 (4.8-9.2) - 19.14
4. Homocysteine 13.37 (8-25) 13.26 (3-31) - 0.85
5. Insulin 27.42 27.97 + 1.9
6. C-peptide 2.18 (0.5-5) 2.28 (0.1-6) + 4.8
Similar trend was noticed in case of lipid profile of patients after consumption of millet food where
in total cholesterol was decreased by 13.25%. Low density cholesterol was decreased by 4% whereas
triglycerides were reduced upto 13.5%. On the contrary high density cholesterol was increased in the blood
of 300 pateints on an average upto 17.39% (Table 2).
Table 2: Average lipid profile of 300 diabetic patients pre and post administration of foxtail millet
food mix
Biochemical parameters Initial test Final test after
90days
Percent
change
1. Total Cholesterol (mg/dl) 180.27 (90-303) 156.38 (90-255) - 13.25
2. HDL-C 42.36 (28-83) 49.73 (30-84) + 17.39
3. LDL-C 117.63 (28-258) 112.82 (6.3-250) - 4.08
4. Triglycerides 141.97 (12-335) 122.79 (13-234) - 13.51
5. VLDL-C 23.90 (4-53) 22.77 (4-45) - 4.73
6. Lipoprotein- A 22.25 (7-45) 21.24 (10-38) - 4.53
The Renal panel studies, indicated that urea, uric acid and creatinine content lowered by 6.27, 2.76
and 14.75% respectively, Micro-nutient percentage of sodium and potassium also decreased by 2.98 and
10.15% respectively (Table 3).
Table 3: Renal panel analysis of 300 diabetic patients pre and post administration of foxtail millet
food mix
Biochemical
parameters Initial test
Final test after
90days
Percent
change
1.Urea 27.71 (3.9- 53) 25.97 (5-45) - 6.27
2.Uric acid 3.67 (0.9-8.9) 3.57 (0.5-7.6) - 2.76
3.Creatinine 0.90 (0.1-3.6) 0.76 (0.1-1.8) - 14.75
4.Potassium 3.47 (0.5-34) 3.12 (0.4-32) - 10.15
5.Sodium 134.81 (13-175) 130.79 (15-150) - 2.98
The study involved different experiences of people taking medicine and millet based diet. A high intake of
millet based dietary fiber, improved the glycemic control, decreased the hyper insulinemia, and lowered
the plasma lipid concentrations in patients with type 2 diabetes. The observations are in line with other
studies regarding lowering the serum triglycerides, serum cholesterol and serum glucose in patients taking
low glycemic index diet. Considerable level of positive change in glyco-lipemic parameters may be
attributed to presence of fibre content in foxtail millet which is slowly digested and absorbed in the
intestine. Further specific combination of five spices used in the diet mix exhibit hypoglycemic and
hypocholestrolemic effects when consumed with the diet. Thus, it can be concluded that millets do have a
potential for a protective role in the management of diabetes. Hence this foxtail millet based diabetic diet
can be used by diabetic patients for the management of diabetes as well dyslipidamea to certain extent. To
elucidate the present findings further studies with large sample is warranted
As the patients selected for the experiment were of outdoor in nature their food habits were beyond
our control. Hence the difference in the weight of the persons could not be analysed before and after
administration of foxtail millet for 90days duration.
III. BAIF, Dharwad
Baseline survey was conducted to the present status of the project to assess the gaps and to plan the
objectives and activities to achieve the motto of the project.
I. Baseline survey of farmers and consumers:
1) Survey of farmers-
(i) Socio economic status of the farmers: The socio-economic status of 683 farmers has been surveyed in
eight districts of Karnataka constituting of 14 talukas in which 93 villages were covered as given in (Table
1). The percentage of millet growers was 87% and on an average, the respondents had an experience
ranging between 05 and 57 years in agriculture and millet growing. Average size of the family was nine
members, in which nearly 56% of the family members were male and 44% were females. Amoung 683
farmers surveyed, 61% are small and medium farmers (<5 acres land) and 39% of the farmers were big
farmers (>5 acres land).
Table 1: Details of districts, talukas, village & number of farmers surveyed
S.No. District Taluks No. of
villages
No.
farmers
1 Dharwad
Hubli
Dharwad
Kalaghatgi
08
02
24
70
23
95
2 Haveri Savnur
Shigoan
04
01
76
13
3 Belgaum Gokak
Ramdurg
07
07
49
102
4 Davangere Harapanhalli 02 20
5 Bellary Kudlagi 02 10
6 Koppal Kustagi
Yelburga
12
02
79
22
7 Gadag Gadag 12 91
8 Chitradurga Hosadurga
Molakalmur
01
03
10
11
Total 08 14 93 683
(ii) Per capita holdings: Average per capita land holding of the farmers was 4.39 acres of which 2.34 acres
was dry land and 0.21 acres was irrigated. Remaining land was covered by horticultural crops and barren
land. On an average each respondent possessed 2 oxen, 2 buffaloes, 2 cows, 9 sheep & 13 poultry birds.
(iii) Economic Status: Survey revealed that on an average three members per family worked as home
labours in their own field for which their wages was not paid or recorded. They worked for 243 days in a
year as labourers as well as supervisors whenever labourers were engaged.
Average annual income from agricultural source was Rs.44,907. Around Rs. 74,479 was the income
from sources other than agricultural operations. This was mainly from mason, labour in industry and pretty
business and salary from jobs in some cases.
Annual expenditure on agriculture was around Rs.24,000 and for food was Rs. 8,400 in addition to
use of home grown farm produce. Amount of Rs.6,200 was spent on education and Rs.6,240 was on
clothing and Rs.7,400 was spent on other essential things as mentioned in Table 2.
Table2: Economic status details
Sl.No. Particulars Mean (Rs.)
1 Annual income
a. Agriculture
b. Non agriculture
44,908
74,479
2 Credit
a. agriculture
b. others
83,778
1,98,756
3 Expenditure
a. Agriculture
b. Food
c. Education
d. Cloth
e. Other
24,000
8,400
6,200
6,240
7,400
(iv) Cost of cultivation: In the project area average cost of cultivation of foxtail millet was around
Rs.2,031 per acre and the total income from main product was Rs.4,051 and Rs.1,558 from by product.
Thus the total income from foxtail millet per acre was Rs.5,609. After deducting the cost of cultivation
Rs.2,031 the net profit was around Rs.3578.
Similarly in little millet the farmers spent on an average of Rs.2031 per acre and got a gross-income of
Rs.4100 and net profit of Rs.2069.
(v)Cultivation of minor millets:
Farmers were interviewed to know the reasons for cultivating minor millets. Ninety percent of the
farmers expressed that millets are cultivated to meet feed and fodder requirements for cattle. The other
reasons expressed were that it can be organically grown with no pesticides and fertilizers (68%), less
tolerant to disease (68%), can be cultivated with less water or under drought conditions (68%). Sixty
percent of the farmers expressed that it requires less investment. Protection of soil fertility (51%) less
labour requirement (44%) and other miscellaneous reasons (20%) are the other reasons quoted (table 3).
Most millets have excellent storage properties and can be kept for up to 4-5 years even in simple
storage facilities, such as traditional granaries. This is because the seeds are protected from insect attack by
the hard hull covering the endosperm and because grain is usually harvested and stored in dry weather
conditions. Thus, although there may be large year-to-year variations in production, stocks can easily be
built up after favorable years.
Table 3: Reasons for cultivating minor millets:
Sl.No. Reason Frequency Percent
1 It is of importance as a traditional crop 457 66.9
2 It protects soil fertility 349 51.0
3 As food it is better than rice/wheat 405 59.3
4 It can be grown organically 467 68.4
5 It is tolerant to diseases 462 67.6
6 It serves like fodder for cattle 614 89.8
7 It can be cultivated in conditions of drought also 464 67.9
8 It requires less amount of investment 409 59.9
9 It requires less labour 301 44.1
10 Others 136 19.9
Table 4: Reasons for not cultivating minor millets:
Sl. No. Reason Frequency Percent
1 Income is more in other crops 417 61.1
2 Requirement of more labour 140 20.5
3 Low yield 458 67.1
4 Crop period is more 119 17.4
5 Less demand by consumers 460 67.3
6 Low consumption 360 52.7
7 Less investment 226 33.1
8 Others 48 7.0
(vi) Post harvest processing of millets:
Most of the respondent millet growers did not follow any value addition (94 %) to any of the millets. The
little value addition done was to the whole quantity of the millet grown and by family members (90 %).
Dehusking and cleaning were the processes followed. Little amounts were milled to flour.
(vii) Marketing of millets:
Fifty two percent of the millet growers sold millet in to specified market place. Few sold the millets at
APMC yard (20.5%), village market (17%), to village vendor (14%) and very little at co-op society (0.3%).
Majority (77.3%) did not sell the millet immediately and very little straw was sold.
(viii) Storage of millets:
Eighty one percent of millet growers did not store grains before marketing and 68% felt that there is no
requirement for common storage facility.
(ix) Needs of millet growers
In order to understand and facilitate cultivation and usage of millets, the needs of the millet growers were
analyzed. 90% of the farmers wanted improved cultivation practices and 64% growers expected to facilitate
marketing constraints. Seed storage contacts, training on value addition and credit contacts were also
required by nearly 54% of the growers.
2) : Survey of consumers
Two hundred consumers were interviewed in the rural and urban places to know the awareness of
benefits of millet for good health, level of consumption, inclination towards health foods, and of millet
health foods and willingness. Consumer survey revealed the following important points:
(i) Reasons for low consumption of millets:
Urban area:
Millet is not consumed by the city dwellers as 87 percent of the respondents were unaware of use of
millets as food.
The main reason for non use of millets in their daily diet in urban areas was non availability of
millet grains in the consumer market. This was expressed by almost all the respondents.
Further 87 percent of the respondent consumers were unaware of use of millets.
Ninety two percent respondents did not know the positive health benefits of millets in controlling
the blood sugar level, blood pressure and obesity.
Some consumers expressed that millet is hard to digest compared to rice.
Awareness regarding availability of health foods in the market was very poor. Only twelve percent
of respondents were aware of availability of health foods in the markets.
Only 4 shops in the Dharwad city market and ten shops in Hubli city market were selling the health
food prepared from millets.
Consumer demand has fallen because of a number of factors, including changing preferences in
favour of wheat and rice, irregular supplies of millet, rising incomes and rapid urbanization
Availability of heath foods itself in the market was very poor. Hardly 12 health food products were
available in the local markets in which 7 were millet based products. Majority of the millet
products were finger millet based (5) and one foxtail millet based product. These health food
products were produced by 4 manufacturers and quite a few self help groups. These self help
groups were trained by Rural Home Science College of University of Agricultural Sciences,
Dharwad.
Rural areas:
Some misconceptions regarding millets like its consumption produces heat in the body and it is
considered as inauspicious as it is used during funeral ceremony are prevailing in the society.
Easy and cheap availability of the rice in PDS compared to that of millets.
It was revealed by the rural consumers that the processing of the millets at household level i.e.
cleaning and destining is difficult and time consuming.
The consumers also revealed that the storage of the millets is difficult as it gets rancid in a very
short duration.
The millets are not available in all the shops and are expensive compared to rice and other grains.
As low as 20% of the rural respondent consumers were aware of the health benefits of the millet
consumption and hence majority of the consumers did not use millets.
Few millet products are consumed only during some festivals and hence not consumed everyday as
staple food.
Millet food consumption has reduced over the past 30 years, while total food use of all cereals has
almost doubled. Particularly in urban environments, the opportunity cost of women's time has encouraged
the shift from millet to readily available processed foods (milled rice, wheat flour, etc.,) that are far quicker
and more convenient to prepare. Population pressures have led to a shortening of fallow periods, which in
turn has accelerated the decline in soil fertility. These processes have also prompted the expansion of millet
into more marginal lands. Similar trends are also evident in the harsher millet production environments in
western Rajasthan.In addition, millets are cultivated on small, fragmented production units and are often
intercropped (usually with legumes and sometimes with sorghum or maize).
II. Collection of landraces:
(i) Foxtail millet:- Landraces of foxtail millet grains were collected from 8 districts of Karnataka in the
year 2008-09 (table 5). Total numbers of landraces collected were 418. All the grain samples were
processed to dehusking. The whole grains and dehusked samples were analysed for the nutrient components
protein, crude fat, crude fibre, total carbohydrates, total minerals and total energy by utilizing the analytical
equipment Near Infrared Spectrophotometer (NIRS) (table 6).
Table 5: Details of foxtail millet landraces collected in different districts of North Karnataka:
Sl.No District Landraces collected
1 Dharwad 72
2 Belgaum 169
3 Gadag 74
4 Chitradurga 47
5 Koppal 31
6 Bellary 05
7 Davangere 14
8 Haveri 06
Total 418
Table 6: Proximate composition foxtail millet landraces (n=418)
Parameter Values Whole grain
samples
Dehusked samples
Moisture (%) Mean 8.59 9.11
Range 7.79 - 9.23 8.03 - 10.2
Protein (g) Mean 12.28 12.70
Range 10.87 - 13.28 9.16 - 18.18
Fat (g) Mean 3.56 2.09
Range 2.62 - 4.39 1.07 - 3.95
C.F. (g) Mean 8.88 2.20
Range 7.16 - 9.98 1.03 - 3.59
T.M. (g) Mean 2.69 2.59
Range 2.04 - 3.17 1.64 - 3.29
CHO (g) Mean 69.68 72.79
Range 67.5 - 72.82 68.68 - 75.92
T.E. (Kcal) Mean 346 354
Range 336 - 355 346 - 361
n=418, All values are for g/100g of sample
(ii) Little millet:- Landraces of little millet grains were collected from 8 districts of Karnataka in the year
2008-09. Total numbers of landraces collected were 324. All the grain samples were partitioned as in
foxtail millet samples and analysed for the nutrient parameters same as done for foxtail millet grains by
utilizing NIRS.
Table 7: Details of foxtail millet landraces collected in different districts of North Karnataka
Sl.No District Landraces collected
1 Dharwad 52
2 Belgaum 47
3 Gadag 48
4 Chitradurga 34
5 Koppal 38
6 Bellary 32
7 Davangere 35
8 Haveri 38
Total 324
Table 8: Proximate composition of little millet landraces (n=324)
Parameter Values Whole grain
samples
Dehusked samples
Moisture (%) Mean 2.78 2.80
Range 2.70-2.83 2.70-2.92
Protein (g) Mean 9.12 8.96
Range 8.67-9.45 8.24-9.73
Fat (g) Mean 3.38 3.48
Range 3.17-3.63 3.07-3.81
C.F. (g) Mean 1.44 1.50
Range 1.28-1.58 1.28-1.72
T.M. (g) Mean 2.47 2.44
Range 2.33-2.61 2.19-2.64
CHO (g) Mean 71.90 72.39
Range 62.69-96.37 63.28-96.37
T.E. (Kcal) Mean 399 399
Range 398-399 398-400
n=324, All values are for g/100g of sample
III. Training programmes to farmers and SHG’s:-
(i) Trainings: Several training programmes have been conducted to educate and give the information of
millet cultivation, marketing and value addition to the millets which they were cultivating. The trainings
were conducted in the respective villages for the benefit of the farmers. Since many of the farmers prior to
training were in misconception that the millets are not for the consumption by humans and they used to
feed the cattle the millets to make them healthier.
Self help groups (SHG‟s) were given training about the millet post harvest processing and value
addition to the millet grains. These trainings were conducted in collaboration with UAS, Dharwad
scientists, BAIF and other resource persons related to the subject of the training. The outcome from SHG‟s
was that they could gain the information and could setup the processing units for the farmers and
entrepreneurs for utilization.
(ii) Puppet shows: The puppet shows were conducted for the farmers and farm women as an infotainment
for educating them regarding the importance of millet consumption and their health benefits, A total of 20
puppet shows were at different locations (villages) in Dharwad, Belgaum, Haveri and Davangere districts
of Karnataka.
(iii) Street plays: Several street plays have been performed by the artists to give the information about the
millets and creating awareness amoung the farmers. These street plays were also helpful for the public
people who could get many important aspects regarding the millet grains. Around 30 street plays have been
conducted in the rural areas and several aspects of millet were covered and has been put in the form of a
street play. The rural people has been educated and given information on the beneficial aspects of millets
and their cultivation.
IV. Millet recipe competition to rural women:
The recipe competitions were conducted in several villages for creating awareness of millets amoung the
farmwomen and rural community. In the recipe the millet should be utilized as a major component and food
has to be prepared, the recipes were evaluated later by the experts and the prizes for the I, II and III places.
The details of the recipe competition are given in table 9.
V. Establishment of millet seed banks:
Two millet seed banks were established by identity to progressive and innovative farmers. Amoung the 418
foxtail millet samples elite lines were selected for maintenance and distribution.
1) Eshwarappa Banakar, Gangavati, District: Koppal
2) Shivayogi Makri, Chikkerur, Taluk: Hirekerur, District: Haveri
These two farmers were given with those lines for multiplication, maintenance and distribution to
surrounding farmers on barter exchange so that fresh seeds shall be returned to millet seed bank by the
users. These farmers also grow in little quantity to maintain the purity of genotypes.
6. Innovations
As discussed previously millets contain balanced protein-fat-carbohydrates and minerals
are good source of staple food. Hence to cater the needs and demands of all walks of life eleven
different healthy millet food products are developed to improve the quality public life. The
products were developed with the view of targeting different populations. The products and target
groups are as follows:
A total of 13 innovations are made in the ICAR – NAIP sub project on “Value Chain on
Enrichment and Popularization of Potential Food Grains for Nutraceutical Benefits”. They are as
follows:
1. Fabrication of Millet Processing Unit:
The millets being procured in Karnataka by exporters is transported to Nasik, a place in
Maharashtra for processing and packaging. The millets thus processed is transported back to
Karnataka and sold at a price very higher than the procurement price. Hence to reduce this and to
give remunerative price to the farmers and to aid further processing to develop value added and
healthy millet food products, the project established millet processing units at Gadag and
Dharwad. The millet growing farmers and manufacturers of food products are linked to these
processing units.
Two pilot primary millet processing units are established, one at Gadag district and other at
Dharwad district to facilitate farmers in processing of millets. The unit established at Gadag is
manually operated costing Rs.5 lakh. This unit processes 5 quintal millets per day. Millet rice
obtained is clean, free from husk, dirt, stones and all other inert materials. Grains obytained by this
processing unit can be directly used for cooking or used for preparation of ready to eat food
products by food production industries. Farmers of this district are processing their millets in this
unit. Chandan Food Industry also procures millets from farmers and sells them to marketers after
processing.
The primary processing unit established at UAS, Dharwad is automatic has a capacity of
processing 15 quintals of millet per day is kept for exhibition, training, education and for farmers‟
use. Now by establishment of this unit students, scientists, manufacturers of machines, farmers are
benefited and ultimately consumers are benefited.
2. Foxtail millet Food mix (for Metabolic Syndrome)
Foxtail millet food mix is a instant mix suitable for management of diabetes,
hyperlipidemia and obesity as well as for improving and maintainance of good health of general
public. The product is a package of two units viz. grain mix and spice mix. Grain mix is a
combination of foxtail millet and split blackgram in a particular quantity to maintain the amylose
and amylopectin ratio. The spice mix contains selected spices which have hypoglycemic effect.
The two units together impart a glycemic index of 49 which is considered low glycemic food
according to ICMR (Indian Council of Medical Research). The recommended serving is 80g of
grain mix and 5g of spice mix per day per person. The efficacy of this product has been tested on
300 human diabetic volunteers at KLES Medical Research Centre, Belgaum over a period of three
months. Improved glycemic and lipid profiles were observed in the volunteers along with
improved general health as perceived by the volunteers. Fasting and post prandial blood glucose
level decreased by 13.5 and 14.7% respectively in addition to the glycated haemoglobin level,
which is an indicator of blood glucose level of the individual over a period of 3 months, which was
seen to reach desirable level i.e. 6.7 from 8.3. Plasma lipid levels improved in terms of decreased
triglycerides, LDL, VLDL and total cholesterol by 13.5, 4, 4.7 and 13% respectively and increased
HDL cholesterol by 17%. Diabetic Mix can be molded into traditional Indian recipes by
incorporating additional ingredients like vegetables, seasoning and curd.
The technology of production of Diabetic Mix is transferred to Chandan Food Products,
Gadag which is a partner in the sub project. The introductory offer price of the product is Rs.54
per pack (500g grain mix and 45g of spice mix). The product is marketed at retail shops in various
cities of Karnataka through wholesalers. A total of 100kg product on an average is being sold
every month.
Biochemical parameters Pre feeding
(Mean)
Post feeding
for 90 days
(Mean)
Per cent
Change
1. FastingBlood glucose (mg/dl) 153 (67-419) 132 (70-279) 13.5
2. Post prandial (mg/dl) glucose 201 (73-480) 171 (86-370) 14.74
3. Random glucose 134 (65-383) 128 (60-200) 4.47
3. HbAlc 8 (5.3-17) 7 (4.8-9.2) 19.14
4. Total cholesterol (mg/dl) 180 (90-303) 156 (90-255) 13.25
5. HDL-C 42 (28-83) 50 (30-84) 17.39
6. LDL-C 118 (28-258) 113 (6.3-250) 4.08
7. Triglycerides 142 (12-335) 123 (13-234) 13.51
The general health was improved as perceived by subjects and observation of doctors. The
diabetic mix was well received by diabetics when commercialized. The product is cost effective
(Rs.180/kg) and affordable by diabetics. The All India Medical Association members of different
districts were empowered with the information on health benefits of this product. The millet
melas/exhibitions were conducted in Bangalore, Mysore, Dharwad, Haveri, Chikkodi, Davangere,
Bijapur, Suttur, Gadag and Shimoga for the benefit of consumers and product popularization.
. The advertisement of this product in the news paper fetched attention of numerous
consumers and interested consumers were given detailed information regarding the product
through telephone. The product has a good demand by urban consumers. On the whole there has
been an improvement in the quality life of public, farmers are profited due to the increased
demand for foxtail millet as major raw material for Diabetic Mix.
Impact: High satiety value. Reduces blood glucose level by 14-18%, LDL-C by 5%, total
cholesterol and triglycerides by 8-11% in adult diabetics. Relieves constipation, and helps in
weight & risk reduction in later years, improves life quality. Suitable enterprise based technology
to rural families for economic empowerment.
Methodology: Clean foxtail millet & split black gram (4:1 ratio) are mixed & selected spices in
specific combinations are roasted individually & mixed, ground into fine powder.
Cooking and serving: For each 80 g of grain mix, 8 g of spice powder is added & soaked for ½
an hour, & cooked in 4 times of water to soft consistency and served hot as breakfast and/or lunch
dish.
Ingredients: Foxtail millet, Split black gram, Black pepper, Cinnamon, Fenugreek seeds,
Coriander seeds and Cumin seeds
Nutritional Information: One serving of mix provides 16 g of dietary fiber, 248 kcals of energy,
11.4 g of protein, 71 mg of calcium, 3 mg of iron & 60 µg of carotene
Cost: Rs 150/kg (Rs 300 / month expenditure for a diabetic)
3. Little Millet Food for boosting physical endurance of sportsmen and children
A survey conducted in the sub project area revealed that sports food products available in
the market contain only fluids, sugars and chemicals like caffeine, which provide only energy and
support hydration. Hence, a product was developed in the sub project Sports Food Mix using little
millet as base.
The food formula „Sports Food Mix‟ delivers an appropriate balance of protein and energy
substrates in a convenient and easily digestible form which can help physically active people
including athletes. The product is an instant mix, contains little millet, soya bean, skimmed milk,
sugar and cardamom. The presence of complex carbohydrate and fibre in little millets contribute to
the slow rate of release of glucose in the blood which is a beneficial property during prolonged
sports events. Soya bean added in the mix provides isoflavones which helps in scavenging the free
radicals produced in the body during strenuous physical activity. The food was tested for its
efficacy in terms of physical endurance. The food as pre event meal and carbohydrate loading
increased physical endurance by 1-5 and 15% respectively. Long term supplementation of the
product increased performance of basketball players by 27%. A serving of 50g of this product is
recommended per person per day.
The formulation of this product is shared with Chandan Food Products, Gadag which also
takes care of the marketing through wholesalers. Cost of this product is Rs.90 per pack of 500g.
The product has a good demand by the urban consumers as perceived by retailers.
Innovation: The product is fabricated on optimal protein energy ratio of 1:18 as per guidelines of
ICMR. Ready to prepare food, easy to mould into hot beverage with dense nutrients.Ideal for
glycogen store in the liver, by loading prior to the sports event with low release of glucose during
event performance boosting physical endurance.
Benefits: High satiety value. Glycogen loading prior to 3 days of the sports event helps person to
boost physical endurance and performance by 45-50%. Added soybean helps in providing anti
oxidants and isoflavones to wash out free radicals and eliminate fatigue after physical exertion.
Impact: Marathon runners, basket ball players and throwers have shown 45-50% boosted
endurance and performance due to consumption of the designed food prior to the event. Long term
feeding trials (3months) indicated continued higher performance by sports persons.
Ingredients: Little millet, soy bean, skimmed milk powder, sugar.
Serving Suggestion: One serving of mix needs to be mixed with water and simmer it. Additional
milk and sugar can be added for taste, consumed hot as beverage.
Cost: Rs. 120/kg
Nutritional Information: 50 g of mix provides 188 kcals of energy, 7g of protein, 141 mg of
calcium and 2.5 mg of iron.
4. Healthy Little Millet Flakes
Little millet grains are rich in fiber, protein and mineral which help in management of
diabetes, blood pressure, constipation and obesity if consumed regularly. But urban consumers
with high income and professionalists do not have time to prepare the little millet food in their
houses. They mostly eat ready to eat junk food in the morning while going to their job. Hence to
meet the demands and needs of these groups healthy little millet flakes are innovated and
marketized.
Low moisture food with long shelf life of 6 months.High satiety value.Ready to eat,
crunchy snack for breakfast, suitable for all age groups.High iron content combat nutritional
anemia, help cognitive parameters in children and geriatric groups. Millet flakes have lower
energy (15-11%), fat (75-85%), protein (4-23%), but high fiber (86-45), iron (66-75%) in
comparison with commercially available corn and wheat flakes. These little milet flakes contain
66-75% increased iron. The millet flakes also costs Rs 40 less than the market available flakes.
Nutritional Information: 30 grams of flakes provide 21.1 mg of iron, 5.1 mg of calcium,
seven folds higher fiber (5.43 g) over commercial corn flakes. Energy supplied is 95 Kcals,
protein 2.3g, fat 0.08g, and carbohydrates 15.78 g.
Innovation: Controlled gelatinized, extruded & flattened crunchy millet flakes are suitable for all
age groups. Extruded millet flakes technology being cost effective can be ventured as cooperative
enterprise by farming community for better quality life.Flavors - dark chocolate, milk chocolate,
vanilla, butter - for better tastes.
Benefits: High satiety value. Shelf life of > 6 months, low moisture food, High iron content
combat nutritional anemia, help cognitive parameters in children and geriatric groups. Millet
flakes costs Rs 40 less per 500g package. Millet flakes have lower energy (15-11%), fat, (75-
85%), protein, (4-23%), and higher fiber, (86-45), iron (66-75%) in comparison with commercially
available corn & wheat flakes, respectively.
Ingredients: Little millet, sugar, salt & flavoring agents
Methodology: Little millet grains are tempered at 18-19 psi pressure for 20 minutes cooled &
rolled to 0.25 mm thickness in a roller. Desired level of sugar & salt are added & extruded through
single screw cold extruder with the die diameter of 4 mm & cut into grits. Further, the grits are
rolled in a roller to 0.25 mm thickness & solar dried to 5-6% moisture level. Dried flakes are
toasted at 180-200 oC in a rotary toaster (4 mts) to obtain the crunchy millet flakes. The flavours
can be added to flakes to cater to bring variety.
Cost: 140 Rs /kg
Nutritional Information: 30 g ( one serving) of flakes provide 21.1 mg of iron, calcium, 5.1mg,
energy supplied is 95 Kcals, protein, 2.3g, fat, 0.08g, and carbohydrates 15.78 g cholesterol, 0%
Trans fat.
5. Foxtail Millet Dosa Mix
The instant dosa mixes available in the market are generally rice based. Major nutrient
provided by such products is only carbohydrates. Foxtail millet dosa mix developed in the sub
project provide good amount of fibre, nutrients and minerals.In addition it provides therapeutic
benefits of foxtail millet to consumers
Foxtail millet dosa mix is an instant mix to prepare traditional and popular breakfast item
dosa. The formulation contains foxtail millet as major ingredient supported by blackgram dhal,
rice, dicoccum wheat and cumin seeds. This mix is suitable for professionals especially working
women as dosas can be prepared instantly without any pre preparation. The product contains good
amount of fibre and protein which is a suitable factor for breakfast items. The product provides
sufficient amount of energy required for the body. Fibre content slows down the process of
digestion and absorption and hence imparts good satiety value.Thus consumption of foxtail millet
dosa improves the health and quality life of public.
The product is being manufactured by Chandan Food Products, Gadag in large scale. The
cost of this instant dosa mix is Rs.40 per pack of 350g which makes around 15 dosas of average
size. The product is fetching good demand in urban areas and an increase in the demand is
observed.
6. Little millet cookies
Commercially available cookies in bakery are high in trans fat and low in fibre need
improvement in order to prevent the consumers from the adverse effects on health. Cookies being
a widely consumed snack item, needs to be a healthy and nutritious product. Cookies available in
the market contain refined wheat flour, hydrogenated fat and salt which are bad for the health of
children and adults who consume these cookies. Hydrogenated fat which contains trans fat affects
cardiovascular health, while refined wheat flour affects intestinal and rectal health as it contains
low fibre. Salt consumed in excess quantity increases blood pressure.
Hence to protect the health of consumers of cookies especially children and urban high
income consumers, little millet cookies are developed with high fibre, no salt and with low trans
fat. These cookies improve the health of consumers as whole millet grains substitute refined wheat
flour.These little millet healthy cookies help in reducing the side effects of refined wheat flour
cookies and improve the health of cookies eaters.
Salient features:Ready to eat, Nutritious , Low trans fat (0.16%), High fiber, High satiety value,
Suitable for children
Innovation: Little millet cookies are nutritious with very low 0.16% trans fat. High in fiber with
increased satiety value.Suitable for children.
Benefits: High satiety value. Nutrient dense.
Ingredients: little millet, refined wheat flour, butter, sugar, curd, baking powder,
Serving: 25 g per serving
Cost: Rs 15/100 g
Nutritional Information: 100g of cookies contains 491 Kcals of energy, 4.4 g of protein, 18.4 g
fat, 1.4g fiber, 75 g carbohydrates, 36 mg of calcium, 2.7 mg of iron.
7. Millet Khakara : Diabetic Traveler’s Treat
Khakara is a traditional Gujarati food prepared with wheat flour and sometimes with
addition of spices. It is a ready-to-eat convenient food, with low moisture and good shelf life.
Khakara can be modified to value added khakara by varying the ingredients. Foxtail millet was
selected for value addition of khakara. Foxtail millet possesses therapeutic nutraceutical value
high fibre content and low glycemic index apart from nutritional benefits. Its high fibre content
makes it most suitable for diabetics. Thus foxtail millet based khakara was developed with
acceptable sensory qualities. To make it more suitable for diabetics it was planned to add
hypoglycemic spices to achieve the glycemic index of khakara below 50. Selected hypoglycemic
spices viz. cumin seeds, coriander seeds, black pepper and turmeric were individually added in
different proportions to millet khakara prepared with 60:40 foxtail millet: wheat flour khakara and
subjected to sensory evaluation. The proportion of these spices was optimized based on the results
of sensory evaluation.
Millet khakara thus designed and fabricated has higher fibre content of 19.4g as against
11.4g of wheat khakara. This was almost 70 percent higher than the wheat khakara. Higher fibre
content is desired for diabetics for slow release of glucose in the blood. Ready to eat snack
„Khakara‟ prepared from foxtail millet is a traveler friendly product due to its longer shelf life.
The product contains all natural ingredients, crisp in texture. Its low GI of 47 makes it suitable for
diabetics. Millet khakara contains high fibre content and high satiety value. The technology being
home stead, does not require sophisticated equipments and heavy investments and hence suitable
for both rural and urban SHGs.
Innovation: The specific composition of low glycemic spice mix in the optimum ratio and foxtail
millet monitors blood sugar and lipid parameters in diabetics to near normal levels.
Product Description: Ready to eat snack, suitable for diabetics. Khakara is fiber rich (3.49g %)
with low fat and complex carbohydrates. Fabricated with natural ingredients with low Glycemic
index of 47 as per the WHO guidelines. Low moisture food with long shelf life for more than 30
days serves as travel companion.
Benefits: High satiety value. Long shelf life of more than a month, low moisture food, easy to
carry during traveling where diabetics have limited options.Prevents consumption of high energy
foods during journey. Technology being homestead and cost effective, large scale production can
be achieved by rural SHGs for economic empowerment.
Impact: Controlled blood sugar and lipid level due to consumption of millets. Low risk
development and better quality life.
Ingredients: Foxtail millet, Wheat, Black pepper, Cumin seeds, Fenugreek seeds, Coriander
seeds and Cinnamon.
Serving Suggestion: The millet Khakara can be consumed as such or layered with chutney or
ground nut or soy low fat spread for health benefits.
Cost: Rs. 20 for 8 Khakras
8. Multigrain Millet Pasta: Pasta is a popular food among children and young generation since more than a decade. It is a
product generally prepared from refined wheat flour which is devoid of fibre content, an important
constituent required for good health of body. Hence, in order to increase fibre content and improve
nutritional value, multigrain millet pasta was developed using foxtail millet as base and whole
wheat, sorghum, barley and blackgram dhal were used as supporting ingredients.
9. Multigrain Millet Atta:
Chapathi and roti are the most commonly prepared food items in India in almost all the regions.
The glycemic index of wheat is around 80 and hence is not suitable for diabetics. In order to
reduce its glycemic index and improve nutritional value, multigrain concept was used with foxtail
millet as base. The product is found feasible for preparation of all the recipes where wheat flour is
used.
10. Little millet ready to cook flakes:
Little millet is a nutritious grain possessing good amount of fibre and minerals. Its bland
taste makes it a suitable grain for all kinds of value addition. Rice flakes is widely used in many
regions of India. Moreover, rice flakes are used for preparing breakfast items. Breakfast should
contain sufficient calories and all the vital mutrients. Rice flakes provide calories but is devoid of
other nutrients. Hence little millet was selected for preparing ready to cook flakes which can
provide good amount of fibre gives good satiety value and slows the digestion.
Methodology: Dehusked and cleaned little millet grains are steam cooked, passed through rollers
and dried.
Benefits: Nutritious, provides essential nutrients
11. Ragi dosa mix:
Ragi is a nutritious millet containing very high amount of calcium along with good amount
of protein, fibre and minerals. In spite of ragi being nutritious, it is not being utilized due the lack
of time for preparing food items from it. Increasing number of working women is one of the
reasons for it. Since dosa is one of the popular breakfast items in almost all regions especially
south India, instant dosa mix was formulated with ragi as base. Dosa mix being an instant mix
saves time of pre preparations required for preparing dosas and hence suitable for professional
women.
Ingredients: Ragi (finger millet), blackgram dhal, cumin seeds.
Cost: Rs.35/400g
Impact: Ragi being rich in calcium, improves bone health.
12. Foxtail millet ready to cook vermicelli:
Vermicelli is a popular product consumed by almost all classes of people. Vermicelli is
generally prepared from wheat semolina. Wheat semolina is devoid of essential nutrients like fibre
and minerals. Hence to enrich conventional vermicelli with these nutrients, foxtail millet was
incorporated in vermicelli to the extent of 50%. To make it easy for utilization and to make it a
healthy product, natural flavouring and tasting ingredients were added.
Ingredients: Foxtail millet, wheat semolina, ghongura leaves, curry leaves, coriander leaves,
green chilli, spices and iodized salt.
Methodology: Dried and powdered ghongura leaves, curry leaves, coriander leaves and green
chilli, spices powder and iodized salt were added to the mixture of foxtail millet and wheat
semolina mixture, dough was prepared by adding optimized quantity of water, extruded and dried.
Impact: The product being highly acceptable for sensory characteristics, upma can be prepared
instantly and hence saves time.
13. Little millet composite mix:
Composite mix is a multipurpose ready to use food product that is suitable for almost all
the age groups. The ingredients used in the composite mix complement each other to provide
essential nutrients. The composite mix ca be utilized in many recipes where rice flour is used.
Utilization of little millet in the composite mix developed in the sub project makes it nutritious by
providing essential nutrients.
Ingredients: Little millet, green gram dhal, Bengal gram dhal, groundnut, chakramuni leaves.
Methodology: All the grains were roasted individually, mixed in fixed proportions and millet to
fine flour to which dried chakramuni leaf powder was mixed.
Impact: Little millet composite mix can be used in the preparation of porridge, laddu, thalipattu,
pakoda and chakli. Many other food items similar to these can also be prepared.
7. Process/ Product/Technology Developed
(List partner-wise major Process/ Product/Technology developed and their outcome in
quantifiable terms)
Sl.
No.
(Process/Product/
Technology Developed
Adoption/ Validation/
Commercialization, etc.
Responsible
Partner
1 Diabetic Mix Commercialized throughout Karnataka
UAS, Dharwad
2 Sports Food Mix Commercialized throughout Karnataka
3 Foxtail Millet Dosa Mix Commercialized throughout Karnataka
4 Little Millet Cookies
Adopted by
i). Chandana Food Products, Gadag
ii) Bakery Training Unit, UAS,
Dharwad
iii) Green Concept, Dharwad
ivi) Jolle Business Group, Examba
5 Little Millet Ready to Eat
Flakes
Adopted by Bhavani Foods and Feeds,
Bijapur
6 Foxtail Millet Khakara
Adopted by
i) Durga Yuvati Mandal, Mangalagatti
village, Dharwad
ii) Women Entrepreneurship
Development Association, Dharwad
7 Little Millet Ready to Cook
flakes
Adopted by Bhavani Foods and Feeds,
Bijapur
8 Little Millet Instant
Vermicelli
Adopted by Veerabhadreshwara Stree
Shakti Sangh, Yadavad Village,
Dharwad
9 Little Millet Composite
Flour
Adopted by Women Entrepreneurship
Development Association, Dharwad
10 Multigrain Millet Pasta Adopted by Green Concept, Dharwad
11 Multigrain Millet Atta Adopted by Women Entrepreneurship
Development Association, Dharwad
Proforma -1
Validation of Developed/ Released/ Adopted Production Technologies/ Innovations
1. Title of the Sub-project :“Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
2. Name of CPI/CCPI : Dr. M.Y.Kamatar
3. Title of the Technology : Foxtail millet Diabetic Mix
4. Information on Existing farming Systems, Practices, Productivity Levels and Income in the Target Area
: - NA
5. Key Intervention(s) Introduced : Foxtail millet based instant khichdi mix for diabetics possessing
glycemic index of 49 and hence considered as low glycemic index food according to the guidelines by
WHO. The product was tested for its efficacy by feeding it for 3 months to 300 human diabetic subjects for
clinical parameters by Diabetes Research Centre, KLES Hospital, Belgaum. The result is as follows:
Reduction in: (a) fasting blood glucose by 14% (b) post prandial blood glucose by 15% (c) LDL cholesterol
by 5% (d) VLDL cholesterol by 4.75% (e) total cholesterol by 13% (f) triglycerides by 14% (g)HbA1C by
19% g
Increase in: (h) HDL cholesterol by 17%
6. Results:
Status of Dissemination/ Commercialization; and, Extent of Adoption and Success, If Applicable; with
Supporting Data (with Tables and Photographs as Annexure):
The product was highly accepted by the subjects. The product was commercialized in Karanataka.
Distribution linked through 80 whole sale outlets in 20 major cities of Karnataka.
7. Brief Description of Technology for Release: The product is fabricated using foxtail millet, split blackgram
and hypoglycemic spices. The product includes grain mix and spice mix which are to be utilized together to
prepare khichdi. One serving of the product (80g grain mix and 5g spice mix) is to be consumed everyday
for best results. High fibre content of the product helps in the management of blood lipids. The instant mix
can be utilized and extended to various other Indian recipes.
8. Expected Outcome/Impact of the Technology:
(8.1) Expected Increase in Area, Production and Net Income
(8.2) Others: Increase in the production of foxtail millet crop for food use.
9. Whether findings have been published? If so, give the citation and enclose copy of the publication.
Full length papers:
a) Sunanda Itagi, Rama Naik, Pushpa Bharati and Purti Sharma. 2012. Readymade foxtail millet mix for
diabetics. International Journal of Science and Nature 3(1): 47-50.
b) Jali M V, Kamatar M Y, Sujata M Jali, Hiremath M B and Rama K Naik. 2012. Efficacy of value added
foxtail millet therapeutic food in the management of diabetes and dyslipidamea in type 2 diabetic
patients. Recent Research in Science and Technology, 4(7): 03-04.
c) Itagi S K, Naik R K. 2012. Glycolipemic response of millet based mix in diabetics and non diabetics.
Current Research in Biological and Pharamceutical Sciences 5 (1): 41-45.
Extended recipes from diabetic mix
Abstracts:
a) M. V. Jali, M. B. Hiremath, S. Sankpal, M.Y Kamatar and Rama K Naik. 2011. Efficacy of Value Added
Therapeutic Foods in the Management of Diabetes in Selected Human Volunteers (in) National
Workshop on recapturing millets for management of health and diseases held during 16-17
December 2011 at Dharwad
b) Sunanda Itagi , Geeta Kapaleshwar, Rama K. Naik and M. Y. Kamatar. 2011. Evaluation of Millet based
Designer Food for Diabetics (in) National Workshop on recapturing millets for management of
health and diseases held during 16-17 December 2011 at Dharwad
10. Any other information.
Publicity of the product done through:
Advertisement given in local news papers and pocket calendars.
Information regarding product given in 2 books published under NAIP project.
Social marketing through diabetic centers.
Publicity in melas and exhibitions like krishimelas and millet melas at different places.
Trough radio and national channel television.
Sales in diabetic clinics.
Proforma -1
Validation of Developed/ Released/ Adopted Processing Technologies/ Innovations
1. Title of the Sub-project :“Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
2. Name of CPI/CCPI : Dr. M.Y.Kamatar
3. Title of the Technology :Little millet Sports Food Mix
4. Information on Existing farming Systems, Practices, Productivity Levels and Income in the Target Area
: - NA
5. Key Intervention(s) introduced: The developed product is little millet based instant mix. The protein energy
ratio is maintained according to the guidelines of ICMR for sportsmen. The product was tested for its
efficacy on athletes as pre event meal and carbohydrate loading. An improvement by 2-5% was seen in
endurance. The product is suitable for children for better growth and physical activity.
Advertisement in local news paper
6. Results : Status of dissemination/commercialization; and, extent of adoption and success, if applicable;
with supporting data (with tables and photographs as annexure):
The consumer acceptance of the product was high. The product was commercialized throughout Karnataka
state. Distribution linked through 80 whole sale outlets in 20 major cities of Karnataka.
Brief description of technology for release: The product contains other ingredients like soya bean, skimmed
milk powder and sugar which contribute to the protein and calories. The slow release of carbohydrates
results in supply of energy to the athletes along the event resulting in increase in physical endurance. One
serving of this product i.e. 50g is to be consumed everyday.
7. Expected Outcome/Impact of the technology:
(8.1) Expected increase in area, production and net income
(8.2) Others: Increase in the production of little millet for food use.
8. Whether findings have been published? If so, give the citation and enclose copy of the publication.
Abstracts:
1) Roopa U., Kasturiba B. and Rama K. Naik. 2011. Formulation of Sports Food for Physical Endurance
(in) National Workshop on recapturing millets for management of health and diseases held during 16-
17 December 2011 at Dharwad
2) Roopa U., Meghana D. R., Kasturiba B. and Rama Naik. 2011. Development of Little Millet based
Sports Food Mix (in) National Workshop on recapturing millets for management of health and diseases
held during 16-17 December 2011 at Dharwad
Proforma -1
Validation of Developed/ Released/ Adopted Production Technologies/ Innovations
1. Title of the Sub-project :“Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
2. Name of CPI/CCPI : Dr. M.Y.Kamatar
3. Title of the Technology : Little Millet Khakra
4. Information on Existing farming Systems, Practices, Productivity Levels and Income in the Target Area
: - NA
5. Key Intervention(s) Introduced: Ready to eat foxtail millet based snack item, has Glycemic index of 47,
which according to WHO guidelines is a low glycemic index food. The hypoglycemic spices added in the
product adds to the sensory attributes as well as hypoglycemic effect of the producs.
6. Results
Status of Dissemination/ Commercialization; and, Extent of Adoption and Success, If Applicable; with
Supporting Data (with Tables and Photographs as Annexure):
The product has been highly accepted for its sensory characteristics. Also, market testing revealed that the
product is in demand.
Feeding trials
7. Brief Description of Technology for Release: Ready to eat snack with low glycemic index, suitable for
diabetics especially while traveling where there are limited options of snacks that are suitable for diabetics.
The product is packed in a carton pack which ensures the physical intactness of the product.
8. Expected Outcome/Impact of the Technology:
(8.1) Expected Increase in Area, Production and Net Income
(8.2) Others: The technology of millet khakara being home based, does not require sophisticated
equipments. Hence women can be trained in its preparation and sale which earns them an income.
9. Whether findings have been published? If so, give the citation and enclose copy of the publication.
a. Sunanda Itagi , Geeta Kapaleshwar, Rama K. Naik and M. Y. Kamatar. 2011. Low Glycemic
Millet based Khakara – A traveler‟s Companion (in) National Workshop on recapturing millets
for management of health and diseases held during 16-17 December 2011 at Dharwad
b. M.Y.Kamatar, Sunanda Itagi and Meghana D.R. and Giridhar Goudar. 2013. Textural and
dough properties of foxtail millet (Setaria italica) composite flour Khakara (in) International
workshop on Promoting Small Millets for Improved Rural Economy and Food Security held
during 8-9 February 2013 at Dharwad, Karnataka, India. pp-98
Proforma -1
Validation of Developed/ Released/ Adopted Production Technologies/ Innovations
1. Title of the Sub-project :“Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
2. Name of CPI/CCPI : Dr. M.Y.Kamatar
3. Title of the Technology : Little millet Flakes
4. Information on Existing farming Systems, Practices, Productivity Levels and Income in the Target Area
: - NA
5. Key Intervention(s) Introduced: Little millet flakes are ready to eat flakes, coated with chocolate for
enhanced acceptability.
6. Results
Status of Dissemination/ Commercialization; and, Extent of Adoption and Success, If Applicable; with
Supporting Data (with Tables and Photographs as Annexure):
Technology of preparation of flakes from little millet has been transferred to Bhavani Feeds and Foods,
Bijapur and POWER organization, Bijapur has been linked to the industry for marketing of the product.
Market testing results revealed demand for the product.
7. Brief Description of Technology for Release: Little millet flakes are ready to eat flakes, can be consumed
with milk as breakfast cereal. Contains good amount of iron and fibre, low in fat. Little millet ready to cook
flakes have also been developed which can be utilized in many recipes.
8. Expected Outcome/Impact of the Technology:
(8.1) Expected Increase in Area, Production and Net Income
(8.2) Others: Being cost effective product compared to other similar products available in the market, high
demand and sales is expected.
9. Whether findings have been published? If so, give the citation and enclose copy of the publication.
a. Kavita Kotagi,Bharati Chimmad and Rama Naik. 2011. Flax seed incorporated little millet
(Panicum miliare) flakes (in) National Workshop on recapturing millets for management of
health and diseases held during 16-17 December 2011 at Dharwad
b. Kavita Kotagi, Bharati Chimmad, Rama Naik and A.R.S. Bhat. 2011. Keeping quality
evaluation of value added little millet (Panicum miliare) flakes (in) National Workshop on
recapturing millets for management of health and diseases held during 16-17 December 2011 at
Dharwad
c. Kavita Kotagi, Bharati Chimmad, Rama Naik and Pushpa Bharati. 2011. Millet choco flakes:
development, consumer acceptablity and quality evaluation (in) National Workshop on
recapturing millets for management of health and diseases held during 16-17 December 2011 at
Dharwad
Proforma -1
Validation of Developed/ Released/ Adopted Production Technologies/ Innovations
1. Title of the Sub-project :“Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
2. Name of CPI/CCPI : Dr. M.Y.Kamatar
3. Title of the Technology : Little millet Cookies
4. Information on Existing farming Systems, Practices, Productivity Levels and Income in the Target Area
: - NA
5. Key Intervention(s) Introduced: Little millet based cookies, containing high fibre and lowtrans fats.
6. Results
Status of Dissemination/ Commercialization; and, Extent of Adoption and Success, If Applicable; with
Supporting Data (with Tables and Photographs as Annexure):
The product received good feedback in consumer acceptability test. SHGs have been trained to prepare
little millet cookies. Britannia India Ltd. has been approached for adoption of technology.
7. Brief Description of Technology for Release: The technology includes the incorporation of little millet into
the cookies and its further value addition with chocolate, nuts and dates. The product being low in trans
fats, high in fibre and energy, it is suitable for all age groups especially for children.
8. Expected Outcome/Impact of the Technology:
(8.1) Expected Increase in Area, Production and Net Income
(8.2) Others: Product after commercialization is expected to have good demand in the market.
9. Whether findings have been published? If so, give the citation and enclose copy of the publication.
a. Bharati V. Chimmad, Meghana D.R., Rama K. Naik and M.Y.Kamatar. 2011. Nutritional
Enrichment of Cookies with Little Millet (in) National Workshop on recapturing millets for
management of health and diseases held during 16-17 December 2011 at Dharwad
b. Meghana D.R., Kamatar M.Y. and Giridhar Goudar. 2012. Enrichment of savoury biscuits with
foxtail millet (Setaria italic) for good health. Journal of Food Processing and Technology 3(10)
pp-188
Proforma -1
Validation of Developed/ Released/ Adopted Production Technologies/ Innovations
1. Title of the Sub-project :“Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
2. Name of CPI/CCPI : Dr. M.Y.Kamatar
3. Title of the Technology : Foxtail millet Dosa Mix
4. Information on Existing farming Systems, Practices, Productivity Levels and Income in the Target Area
: - NA
5. Key Intervention(s) Introduced: Instant dosa mix prepared by foxtail millet, split black gram and rice.
6. Results
Status of Dissemination/ Commercialization; and, Extent of Adoption and Success, If Applicable; with
Supporting Data (with Tables and Photographs as Annexure):
7. Brief Description of Technology for Release: Instant dosa mix can be reconstituted with required amount of
water and dosa can be prepared. It saves the time of pre processing required for the preparation of typical
dosa. Ideal for breakfast as it can be instantly prepared and contains good amount of fibre.
8. Expected Outcome/Impact of the Technology:
(8.1) Expected Increase in Area, Production and Net Income
(8.2) Others: Increase in income, number of customers and dealers.
9. Whether findings have been published? If so, give the citation and enclose copy of the publication.
Proforma -3
Details of Commercialized Technologies/ Innovations
1. Title of the Sub-project : “Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
2. Name of CPI/CCPI : Dr. M.Y.Kamatar
3. Title of technology : Diabetic Mix
4. Commercialization status with date of licensing/MOU: Commercialized throughout Karnataka through retail
and wholesale dealers
5. Brief description of intervention / innovation: Foxtail millet based instant khichdi mix for diabetics
possessing glycemic index of 49 and hence considered as low glycemic index food according to the
guidelines by WHO. The product was tested for its efficacy by feeding it for 3 months to 300 human
diabetic subjects for clinical parameters by Diabetes Research Centre, KLES Hospital, Belgaum. The result
is as follows.
Reduction in: (a) fasting blood glucose by 14% (b) post prandial blood glucose by 15% (c) LDL cholesterol
by 5% (d) VLDL cholesterol by 4.75% (e) total cholesterol by 13% (f) triglycerides by 14% (g)HbA1C by
19% g
Increase in: (h) HDL cholesterol by 17%
6. Name and address of the firm(s) which has commercialised it:
M/s Chandana Food Products
Unit 2, Opp. Rajarajeshwari Temple
Gadag-Hubli main road
Hulkoti, Gadag – 582 205
7. Area (state(s)/district(s)) covered: Dharwad, Koppal, Haveri, Bangalore, Mysore, Dakshina Kannada,
Chitradurga, Belgaum, Gadag, Davangere, Gulbarga, Bijapur, Bellary, Shimoga, Bagalkot
8. Volume/quantity of Annual production and approximate sale value: 2000 packets of 500g each per month, 12
quintals per annum. MRP: Rs.60/500g
9. Benchmark (existing similar product) and Consumer acceptance, particularly in case of food products: No
similar product found in market so far. The product was highly acceptable by adults.
10. Status of patenting, if patentable, trademark or any other IPR title: Nil
11. Status of publication and publicity:
a. Advertisement given in local news papers and pocket calendars.
b. Information regarding product given in 2 books published under NAIP project.
c. Social marketing through diabetic centers
d. Publicity in melas like krishimelas, millet melas at Dharwad, Bangalore and Mysore.
e. Trough radio and national channel television.
f. Sales in diabetic clinics
Publication of research papers and abstracts:
a) Sunanda Itagi, Rama Naik, Pushpa Bharati and Purti Sharma. 2012. Readymade foxtail millet mix for
diabetics. International Journal of Science and Nature 3(1): 47-50.
b) Jali M V, Kamatar M Y, Sujata M Jali, Hiremath M B and Rama K Naik. 2012. Efficacy of value added
foxtail millet therapeutic food in the management of diabetes and dyslipidamea in type 2 diabetic patients.
Recent Research in Science and Technology, 4(7): 03-04.
c) Itagi S K, Naik R K. 2012. Glycolipemic response of millet based mix in diabetics and non diabetics.
Current Research in Biological and Pharamceutical Sciences 5 (1): 41-45.
Abstracts:
a) M. V. Jali, M. B. Hiremath, S. Sankpal, M.Y Kamatar and Rama K Naik. 2011. Efficacy of Value Added
Therapeutic Foods in the Management of Diabetes in Selected Human Volunteers (in) National Workshop
on recapturing millets for management of health and diseases held during 16-17 December 2011 at Dharwad
b) Sunanda Itagi , Geeta Kapaleshwar, Rama K. Naik and M. Y. Kamatar. 2011. Evaluation of Millet based
Designer Food for Diabetics (in) National Workshop on recapturing millets for management of health and
diseases held during 16-17 December 2011 at Dharwad
12. One or two photograph (in action):
Details of Commercialized Technologies/ Innovations
1. Title of the Sub-project : “Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
2. Name of CPI/CCPI : Dr. M.Y.Kamatar
1. Title of technology : Sports food mix
2. Commercialization status with date of licensing/MOU: Commercialized throughout Karnataka through retail
and wholesale dealers
3. Brief description of intervention / innovation:
4. Name and address of the firm(s) which has commercialized it:
5. Area (state(s)/district(s)) covered:
6. Volume/quantity of Annual production and approximate sale value:
7. Benchmark (existing similar product) and Consumer acceptance, particularly in case of food products:
8. Status of patenting, if patentable, trademark or any other IPR title, if applicable
9. Status of publication and publicity
10. One or two photograph (in action):
Details of Commercialized Technologies/ Innovations
(Page limit: 3 pages/technology)
(Note: Please include only those technologies which are not listed in attachment on technologies)
1. Title of the Sub-project : “Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
2. Name of CPI/CCPI : Dr. M.Y.Kamatar
3. Title of technology : Foxtail millet dosa mix
4. Commercialization status with date of licensing/MOU: Commercialized throughout Karnataka through retail
and wholesale dealers
5. Brief description of intervention / innovation:
6. Name and address of the firm(s) which has commercialized it:
7. Area (state(s)/district(s)) covered:
8. Volume/quantity of Annual production and approximate sale value:
9. Benchmark (existing similar product) and Consumer acceptance, particularly in case of food products:
10. Status of patenting, if patentable, trademark or any other IPR title, if applicable
11. Status of publication and publicity
12. One or two photograph (in action):
H. Little millet basedcomposite mix
1. Title of the Sub-project: “Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
1. Name of CPI:: Dr. M.Y. Kamatar
2. Title of the Technology:Little millet basedcomposite mix
3. Information on Existing farming Systems, Practices, Productivity Levels and Income in
the Target Area: -
4. Key Intervention(s) Introduced: The formulated mix was tested for physical
characteristics, nutrient composition, In vitro protein digesibility, In vitro starch digestibility,
acceptability and shelf life. Also, the mix was subjected to consumer acceptability in different
forms.
5. Results:
Status of Dissemination/ Commercialization; and, Extent of Adoption and Success:
a. Information regarding product given in 2 books published under NAIP project.
b. Publicity in melas like krishimelas, millet melas at Dharwad, Bangalore and Mysore.
c. Trough radio and national channel television.
7. Brief Description of Technology for Release: The composite mix has been formulated using
millet, pulses, oilseed and green leafy vegetable.
8. Expected Outcome/Impact of the Technology:
(8.1) Expected Increase in Area, Production and Net Income: -
(8.2) Others: -
9. Published findings: -
I. Little Millet Ready to Cook Flakes
2. Title of the Sub-project: “Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
3. Name of CPI/CCPI : Dr. M.Y. Kamatar
4. Title of the Technology:Little Millet Ready to Cook Flakes
5. Information on Existing farming Systems, Practices, Productivity Levels and Income in
the Target Area: -
6. Key Intervention(s) Introduced: Little millet ready to cook flakes showed high level of
utility in various traditional as well as novel products.
7. Results
Status of Dissemination/ Commercialization; and, Extent of Adoption and Success:
Little millet ready to cook flakes when tested in market showed good response from the
consumers. However, several marketing units are in line for up scaling of the product. At present
Mr. Siddu Pujar, Power Organization, Bijapur and Mr. Vikram Tarase from Bijapur are
manufacturing the flakes for domestic market.
a. Advertisement given in pocket calendars.
b. Information regarding product given in 2 books published under NAIP project.
c. Publicity in melas like krishimelas, millet melas at Dharwad, Bangalore and Mysore.
d. Trough radio and national channel television.
8. Brief Description of Technology for Release: Controlled gelatinized and rolled flakes are
suitable for better health. The flakes can be utilized in many traditional recipes. Low moisture
food with long shelf life and excellent sensory profile with a shelf life of more than six months.
9. Expected Outcome/Impact of the Technology:
(8.1) Expected Increase in Area, Production and Net Income: -
(8.2) Others: -
Proforma -1
Production Technologies/ Innovations
1. Title of the Sub-project: Value Chain on Enrichment and Popularization of Potential Food Grains for
Nutraceutical Benefits
2. Name of CPI/CCPI:Dr. M.Y Kamatar
3. Title of the Technology:Multigrain Millet Pasta
4. Information on Existing farming Systems, Practices, Productivity Levels and Income in the Target
Area: -
5. Key Intervention(s) Introduced: Pasta is a product popular among young generation. Generally pasta is
prepared from refined wheat flour, which contains very negligible amount of fibre and minerals. Thus,
millet based healthy multigrain pasta was developed using millets, whole wheat, cereal and pulse.
6. Results
Status of Dissemination/ Commercialization; and, Extent of Adoption and Success, If Applicable; with
Supporting Data (with Tables and Photographs as Annexure):
Storage study, nutritional analysis and commercialization process is under progress.
7. Brief Description of Technology for Release: Multigrain millet pasta is a combination of 5 grains viz.
foxtail millet, whole wheat, sorghum, barley and blackgram dhal. The cooking quality and texture profile of
the product was studied and were found on par with refined wheat flour pasta. The product is highly
acceptable for sensory characteristics.
8. Expected Outcome/Impact of the Technology:
(8.1) Expected Increase in Area, Production and Net Income: -
(8.2) Others: The product is expected to be launched in urban market especially in chain stores.
9. Whether findings have been published? If so, give the citation and enclose copy of the publication.
Nil
10. Any other information.
Proforma -4
Information on Rural Industries
(Note: Please include only those rural industries which are not listed in attachment on rural
industries)
1. Title of the Sub-project : “Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
2. Name of CPI/CCPI : Dr. M.Y.Kamatar
3. Name of Rural Industry with Address: Durga Yuvati Mandal, Mangalagatti village, Tq. Dharwad, Dist.
Dharwad
4. Contact: +919902673705
5. Investment (Rs.): NAIP funds
Industry/Entrepreneur
6. Product(s) produced and marketed: Foxtail millet Khakara
7. Annual Production (kg or litre): 120 Kg
8. Raw Material(s) and Quantity Used/Year (kg or litre): Foxtail millet 72 Kg
Wheat – 41Kg
Coriander seeds – 3Kg
Cumin Seeds – 3 Kg
Black pepper – 2 Kg
Turmeric – 0.5Kg
Oil – 5 Kg
Salt – 5 Kg
9. Cost of raw material (per kg or litre): Rs. 31.5
10. Price of Product: In Whole Sale Rs. 14/100g
:In Retail Rs. 15/100g
11. Type of Beneficiaries: Women employees (urban & rural), foxtail millet procedures
12. No. of Beneficiaries: 7 Women employees
13. How the Industry is beneficial to Primary Producers: The demand has been created for foxtail millet for its
utilization as food crop apart from its utilization as cattle feed. Also, remunerative price has been gained for
foxtail millet.
14. Estimate Employment Generation/Year (person days): 7
15. CPI to explain whether the industry is approved by FPO/BIS or any other statutory body and how the food
safety and quality assurance of end product are being ensured. Not applicable
1. Name of Sub-project: “Value Chain on Enrichment and Popularization of Potential Food Grains for
Nutraceutical Benefits”
2. Name of CPI: Dr. M.Y Kamatar
3. Name of Rural Industry with Address: Veerabhdreshwara Stree Shakti Sangh, Yadavad Village, Dharwad
Taluk, Dharwad Dist.
4. Contact: - 0836 - 2313491
5. Investment (Rs.): NAIP funds: -
Industry/Entrepreneur:
6. Product(s) produced and marketed: Foxtail millet Vermicelli
7. Annual Production (Kg or litre): 900 Kg
8. Raw Material(s) and Quantity Used/Year (kg or litre): Foxtail millet 360 Kg
Wheat semolina – 540 Kg
9. Cost of raw material (per kg or litre): Rs. 23/kg
10. Price of Product: In Whole Sale: Rs. 75/Kg
In Retail: Rs. 80/Kg
11. Type of Beneficiaries: Women employees, Foxtail millet producers
12. No. of Beneficiaries:
13. How the Industry is beneficial to Primary Producers: The demand has been created for foxtail millet for its
utilization as food crop apart from its utilization as cattle feed. Also, remunerative price has been gained for
foxtail millet.
14. Estimate Employment Generation/Year (person days): 4
15. CPI to explain whether the industry is approved by FPO/BIS or any other statutory body and how the food
safety and quality assurance of end product are being ensured.
Not applicable
Proforma 3
Details of Commercialized Technologies/ Innovations
(Page limit: 3 pages/technology)
(Note: Please include only those technologies which are not listed in attachment on technologies)
13. Title of the Sub-project : “Value Chain on Enrichment and Popularization of Potential Food
Grains for Nutraceutical Benefits”
14. Name of CPI/CCPI : Dr. M.Y.Kamatar
15. Title of technology : Foxtail millet dosa mix
16. Commercialization status with date of licensing/MOU: Commercialized throughout Karnataka through retail
and wholesale dealers
17. Brief description of intervention / innovation: Foxtail millet dosa mix being a combination of
different grains, provide various nutrients. Foxtail millet dosa when compared to conventional
rice dosa, provides higher amount of fibre, protein and minerals. Foxtail millet in the
formulation is a major ingredient which contributes to the fibre and mineral content of the
product. Black gram dhal added in the product provides protein apart from contributing to the
taste and structure of the dosa.
18. Name and address of the firm(s) which has commercialized it: Chandan Food Products, Gagdag
19. Area (state(s)/district(s)) covered: Karnataka state
20. Volume/quantity of Annual production and approximate sale value: Presently introducing 2000 packs so far
21. Benchmark (existing similar product) and Consumer acceptance, particularly in case of food products: Ragi
dosa mix and Rice dosa mix
22. Status of patenting, if patentable, trademark or any other IPR title, if applicable
23. Status of publication and publicity
24. One or two photograph (in action):
8. Patents (Filed/Granted) – Nil
9. Linkages and Collaborations
Sl. No.
Linkages developed
(Name & Address of
Organization)
Date/Period From-To Responsible
Partner
1 Sahaja Samruddha, Bangalore 30-04-2010 to 31-03-2014
University of
Agricultural
Sciences,
Dharwad
2 Women Entrepreneur
Development Association,
Dharwad
15-06-2009 to 31-03-2014
3 Siri Krishi, Dharwad 16-10-2011 to 31-03-2014
4 Millet Network of India (MINI),
Hyderabad
06-09-2011 to 31-03-2014
5 Bhavani Feeds and Foods, Bijapur 14-10-2008 to 31-03-2014
6 Yelavatti Industries, Haveri 01-06-2008 to 31-03-2014
7 Bhavani Industries,
Srirangapattana, Mandya
24-01-2012 to 31-03-2014
8 Indian Medical Association in
Karnataka
3-10-2010 to to 31-03-2014
9 Haveri District Organic Farmers
Association, Haveri
30-04-2010 to 31-03-2014 University of
Agricultural
Sciences,
Dharwad and
Chandana Food
Products, Gadag
10 POWER organization, Bijapur 16-10-2011 to 31-03-2014
11 Siri Krushi Bandhu Eco Firm,
Gangavati
30-04-2010 to 31-03-2014
12. Initiative for Nutritional Security
through Intensive Millet
Promotion (INSIMP) Dept of
Agriculture, Karnataka
16-10-2011 to 31-03-2014 University of
Agricultural
Sciences,
Dharwad
13 IDRC project on millets for food
security
30-04-2010 to 31-03-2014 University of
Agricultural
Sciences,
Dharwad
10. Status on Environmental and Social Safeguard Framework
Activities Issues
Anticipated level of
impacts Mitigation
measures Positive Negative
Baseline survey
Integrated farm extension
services with buy-back
Effect on crop
diversity/fodder
availability increased
5 0 -
Procurement, aggregation
and storage function in target
regions. (harvest & storage
of produce)
Shelf- life enhanced,
storage
grain pests will be
controlled
4 0
Modern
methods of
packing
material, solar
drying
Transport and processing of Clean grain for 4 0 -
produce marketing
Fine -tune technologies for development of millet foods
Packaging and marketing
Packaging material
disposal
4 3
Disposal of
package
material has to
be planned
Assessment of neutrceutical
composition in candidate
grains
Human health-food
chain labeling
available
5 0 -
Evaluation of the value
added foods
Availability of health
foods for community
5 0 -
Implementation of HACCP
Safety certification
will be in
place for commercial
health foods
4 0 -
Sensitizing target population,
line departments of
governments for enhancing
grain consumption
Nutritional security is
in place
5 0 -
Supply chain of grain to
industry and value added
products to bulk consumers
through public catering
institutions
Availability of health
foods for community
8 0 -
11. Constraints, if any and Remedial Measures Taken
Marketing the products was the biggest challenge in the sub project and a constraint to
complete the value chain. The objective related to marketing could not be achieved to fullest
extent. Hence, it may be achieved by forming a linkage with appropriate authority.
12.Publications
A. Research papers in peer reviewed journals.
Sl.
No. Authors, Title of the paper,
Name of Journal, Year, Vol. & Page No.
NAAS
Ratings
Responsibl
e Partner
1 Kundgol N.G., Kasturiba B, Math K.K. and Naik R.K. 2014.
Antioxidant activity of little millet landraces grown in
Karnataka. Journal of Applied Bioscience. 39(2): 131-133
-
2 Itagi S, Naik R K, Bharati P and Sharma P. 2012. Readymade
Foxtail Millet Mix for Diabetics. International Journal of
Science and Nature 3(1): 47-50
- UAS,
Dharwad
3 Jali M V, Kamatar M Y, Jali S M, Hiremath M B and Naik R K.
2012. Efficacy of value added foxtail millet therapeutic food in
the management of diabetes and dyslipidamea in type 2 diabetic
patients. Recent Research in Science and Technology 4(7): 03-04
- KLES
MRC,
Belgaum
and UAS,
Dharwad
4 Itagi S K and Naik R K. 2012. Glycolipemic response of millet - UAS,
based mix in diabetics and non diabetics. Current Research in
Biological and Pharamceutical Sciences 5 (1): 41-45
Dharwad
5 Roopa U, Kasturiba B, Naik R K, Malagi U, Shanthakumar G,
Hemalatha S and Mirajkar K. 2012. Comparison of
physicochemical and functional properties of little millet
genotypes. International Journal of Food and Nutritional
Sciences 1(1): 30-36
- UAS,
Dharwad
6 Kundgol N G, Kasturiba B, Math K K, Kamatar M Y and Usha
M. 2013. Impact of Decortication on Chemical Composition,
Antioxidant Content and Antioxidant Activity of Little Millet
Landraces. International Journal of Engineering Research and
Technology 2(10): 1705-1720
- UAS,
Dharwad
7 Kotagi K, Chimmad B, Naik R K and Kamatar M Y.
2013. Nutrient enrichment of little millet (panicum miliare)
flakes with garden cress seeds. International Journal of Food
and Nutritional Sciences 2(3): 36-39
- UAS,
Dharwad
8 Kamatar M Y, Hemalatha S, Meghana D R, Talawar S and Naik
R K. 2013. Evaluation of Little Millet Landracesfor Cooking and
Nutritional Composition. Current Research in Biological and
Pharmaceutical sciences 2 (1): 7-10
- UAS,
Dharwad
9 Hemalatha S., Kamatar M Y and Naik R K. 2013. Socio-
economic status of millet growers in Karnataka. Research
Journal of Agricultural Sciences 4(3):333-336
- UAS,
Dharwad
B. Abstracts
Sl.
No Authors, Title of the papers
Name of Book/ Seminar/ Proceedings/Journal, Publisher, Year, Page No.
Responsible
partner 1 Kundgol N.G., Kasturiba B, Math K.K., Kamatar M.Y. and Usha M. 2013.
Impact of decortications on chemical composition, antioxidant content and
antioxidant activity of little millet landraces (in) 6th Annual Conference on
Science and Technology for Promoting Innovation Research and
Development held during 20-21 December 2013. pp-7
2 Kundgol N.G., Kasturiba B, Math K.K. and Naik R.K. 2013. Proximate
composition of 92 little millet landraces whole grains, rice and bran by using
NIR(Near Infrared Radiation) based on locality, colour, size and shape (in) 6th
National Women‟s Science Congress held during 7-8 November 2013. pp-15
3 D.R.Meghana, Kamatar M.Y., Giridhar Goudar & Brunda S.M. 2014.
Development of nutritious multigrain millet pasta (in) National Workshop on
emerging technology in processing and value addition of millets for better
utilization held during 13-14 March 2014 at Madurai, Tamil Nadu. pp 69
4 M.Y. Kamatar, Meghana D.R., Giridhar Goudar, Brunda S.M. and Rama Naik
2014. Healthy millet food products for quality public health (in) National
Workshop on emerging technology in processing and value addition of millets
for better utilization held during 13-14 March 2014 at Madurai, Tamil Nadu.
pp77
5 Kamatar M.Y, Giridhar Goudar & Meghana D.R., 2013. Phenols in sorghum
grains for health benefits & reduction of grain mold toxins (in) proceedings of
International conference on food technology held during 4-5 January 2013 at
University of
Agricultural
Sciences,
Thanjavur, Tamil Nadu. pp 235 Dharwad
6 Kamatar M.Y, Giridhar Goudar & Meghana D.R., 2013. Evaluation of post
rainy season sorghum grains for minerals & phenols (in) proceedings of
National conference on emerging avenues in food technology for better health
& safety held during 8-9 March 2013 at Kollam, Kerala. pp 49
7 Giridhar Goudar, Rama K. Naik and Mahadev Khetagoudar. 2012. Effect of
processing on phenolic compounds and their identification by High
Performance Thin Layer Chromatography (HPTLC) in foxtail millet (Setaria
italica) (in) proceedings of XXI Indian Convention of Food Scientists and
Technologists Conference held during January 20 - 21, 2012 at Pune. pp 90
8 Giridhar Goudar, Rama K. Naik and Mahadev Khetagoudar. 2012. Analytical
utility of High Performance Thin Layer Chromatography (HPTLC) for the
determination of phenolic acid profiles in foxtail millet (in) proceedings of
Indian Analytical Science Congress 2012 held during January 27 - 28, 2012 at
Kanyakumari. pp 49 (KCP-20)
9 Giridhar Goudar, Hemalatha S, Rama K.Naik and M.Y.Kamatar. 2011.
Phytochemical Screening and Determination of Phenolic compounds in
Various Extracts of Foxtail Millet (Setaria italica) Grains (in) National
Symposium on recapturing millets for management of health and diseases
held during 16-17 December 2011 at Dharwad. pp 61
10 Sunanda Itagi , Geeta Kapaleshwar, Rama K. Naik and M. Y. Kamatar. 2011.
Evaluation of Millet based Designer Food for Diabetics (in) National
Symposium on recapturing millets for management of health and diseases
held during 16-17 December 2011 at Dharwad. pp 32
11 Sunanda Itagi , Geeta Kapaleshwar, Rama K. Naik and M. Y. Kamatar. 2011.
Low Glycemic Millet based Khakara – A traveler‟s Companion (in) National
Symposium on recapturing millets for management of health and diseases
held during 16-17 December 2011 at Dharwad. pp 33
12 Bharati V. Chimmad, Meghana D.R., Rama K. Naik and M.Y.Kamatar. 2011.
Nutritional Enrichment of Cookies with Little Millet (in) National
Symposium on recapturing millets for management of health and diseases
held during 16-17 December 2011 at Dharwad. pp 35
13 Roopa U., Meghana D. R., Kasturiba B. and Rama Naik. 2011. Development
of Little Millet based Sports Food Mix (in) National Symposium on
recapturing millets for management of health and diseases held during 16-17
December 2011 at Dharwad. pp 36
14 Giridhar Goudar, Hemalatha S, Rama K.Naik and M.Y.Kamatar. 2011.
Evaluation of Nutritional Composition of Foxtail Millet (Setaria italica)
Grains Cultivated in Agro-climatic Zones of Karnataka by NIR (in) National
Symposium on recapturing millets for management of health and diseases
held during 16-17 December 2011 at Dharwad. pp 37
15 Roopa U., Kasturiba B. and Rama K. Naik. 2011. Formulation of Sports Food
for Physical Endurance (in) National Symposium on recapturing millets for
management of health and diseases held during 16-17 December 2011 at
Dharwad. pp 43
16 Kavita Kotagi,Bharati Chimmad and Rama Naik. 2011. Flax seed
incorporated little millet (Panicum miliare) flakes (in) National Symposium
on recapturing millets for management of health and diseases held during 16-
17 December 2011 at Dharwad. pp 45
17 Kavita Kotagi, Bharati Chimmad, Rama Naik and A.R.S. Bhat. 2011.
Keeping quality evaluation of value added little millet (Panicum miliare)
flakes (in) National Symposium on recapturing millets for management of
health and diseases held during 16-17 December 2011 at Dharwad. pp 46
18 Kavita Kotagi, Bharati Chimmad, Rama Naik and Pushpa Bharati. 2011.
Millet choco flakes: development, consumer acceptablity and quality
evaluation (in) National Symposium on recapturing millets for management
of health and diseases held during 16-17 December 2011 at Dharwad. pp 47
19 Sharanappa Talawar, Rama K. Naik, M. Y.Kamatar and Hemalatha S. 2011.
Screening of Little Millet (Panicum miliare) Samples for Nutritional
Components (in) National Symposium on recapturing millets for management
of health and diseases held during 16-17 December 2011 at Dharwad. pp 55
20 Giridhar Goudar, Hemalatha S, Rama K.Naik and M.Y.Kamatar. 2011. Effect
of Milling on the Nutritional Quality of Little Millet Grains (in) National
Symposium on recapturing millets for management of health and diseases
held during 16-17 December 2011 at Dharwad. pp 60
21 Anil Mohare, Rama K Naik, and Kamatar M. Y. 2011. Establishment of pilot
plant for primary processing of Millets at Gadag (in) National Symposium on
recapturing millets for management of health and diseases held during 16-17
December 2011 at Dharwad. 59
Chandana
Food
Products,
Gadag
22 M Prakash, R. D. Pratahkal, Rama K, Naik, and M.Y. Kamatar. 2011.
Popularization of Millets in Six Districts of Karnataka (in) National
Symposium on recapturing millets for management of health and diseases
held during 16-17 December 2011 at Dharwad. pp 87
BAIF,
Dharwad
23 M. V. Jali, M. B. Hiremath, S. Sankpal, M.Y Kamatar and Rama K Naik.
2011. Efficacy of Value Added Therapeutic Foods in the Management of
Diabetes in Selected Human Volunteers (in) National Symposium on
recapturing millets for management of health and diseases held during 16-17
December 2011 at Dharwad. pp 31
KLES
Medical
Research
Centre,
Belgaum
24 M. V. Jali, M. B. Hiremath , S. Sankpal , M.Y Kamatar and Rama K Naik.
2011. Market Survey of Health Foods in Selected Districts of North
Karnataka (in) National Symposium on recapturing millets for management of
health and diseases held during 16-17 December 2011 at Dharwad. pp 88
C. Books/ Brochures
S.
No.
Authors, Title of the papers
Name of Book/ Seminar/ Proceedings/Journal, Publisher, Year, Page
No.
Responsible
Partner
Books
1 Mighty millets for management of Health and Disease (English)
University of
Agricultural
Sciences,
Dharwad
2 Nutritious foxtail millet recipes (English)
3 Poushthika Navane Khaadyagalu (Kannada)
4 Nutritious Little millet recipes (English)
5 Poushthika Saave Khaadyagalu (Kannada)
6 Nutritious Finger millet recipes (English)
7 Poushthika Raagi Khaadyagalu (Kannada)
8 Nutritious millet recipes (English)
9 Poushthika Kirudhaanya Khaadyagalu (Kannada)
10 Diabetes Niyantranakke Varadaana- Siridhanya (Kannada)
11 Aarogya Sirivanthikege- Siridhanya (Kannada)
12 Value Chain on Enrichment and Popularization of Potential Food Grains
- Achievements (English)
13 Management of Diabetes – Made easy with millets (English)
14 Siridhanya kavyadhare (kannada)
15 Kirudhanya : Siri (Kannada) BAIF,
Dharwad
13. Media Products Developed/Disseminated
Sl.
No.
CD, Bulletins, Brochures, etc. (Year
wise)
No. of
Copies
Distribution Responsible
Partner
1 Nutri Analyzer software with nutritive
value of minor millets for computing
nutrients from raw ingredients and
recipes
100 50 University of
Agricultural
Sciences,
Dharwad 2 Mighty millets for nutrition and health 1 -
3 Millet product for physical endurance 1 -
4 Millet food for diabetics 1 -
14. Meetings/Seminars/Trainings/Kisan Mela, etc. organized
S.
No.
Details of
Meetings/Seminars/Trainings,
etc.
Duration
(From-To)
No. of
Personnel
Trained
Organizer
(Name & Address)
Millet Melas (Organized)
1 Millet Mela at Bangalore 5 to 6 Feb 2011 1,00,000 Sahaja Samruddha and
UAS, Dharwad
2 Millet mela, Bangalore 13-15 Apr 2012 10,00,000 Lalbagh, Bangalore
3 SiriDhanyamela 26-27 Mar 2012 2,00,000 Town Hall of Lingayat
Vidyabhivruddi
Association, Dharwad
4 Millet mela 27 Apr 2012 10,000 Agricultural Research
Station, Nippani
5 Awareness seminar and Millet
Mela at Shimoga
24 to 25 Dec
2011 11,000
Sahaja Samruddha and
UAS, Dharwad
Trainings/workshops (Organized)
1 Awareness workshop and Millet 11 Jan 2009 150 UAS,Dharwad and
recipe competition, Bailahongal Kittur Rani Chennamma
Lekhakiyara Vedike,
Bailahongal
2 Monitoring and Evaluation
meeting, Dharwad 08 Jan 2009 25
ICAR-NAIP, New Delhi
and UAS, Dharwad
3
Interactive meet with farmers
and millet recipe competition,
Surshettykoppa
2 Feb 2009 100 UAS, Dharwad and
BAIF, Dharwad
4 Press meet, Hubli 9 Feb 2009 40 Chamber of Commerce,
Hubli
5 Awareness workshop and millet
recipe competition, Hubli
12 to 13 Feb
2009 250
UAS, Dharwad and
Chamber of Commerce,
Hubli
6 Awareness workshop and millet
recipe competition, Tadas 2 Mar 2009 200
UAS, Dharwad and
Gayatri Tapovan, Tadas
7 Interactive meet for women
entrepreneurs, Dharwad 9 Mar 2009 150
UAS, Dharwad and
Sadhana Mahila
Chintana Vedike,
Dharwad
8 Entrepreneurs Mela, Dharwad 13 to 15 Mar
2009 50
UAS, Dharwad and
Women
Entrepreneurship
Development
Association, Dharwad
9 Workshop on millets and millet
recipe competition, Bangalore 21 Mar 2009 250
Keerti mahila mandal,
Bangalore
10
Interactive meet for farmers,
processors, traders, marketers
and consumers, Dharwad
24 Mar 2009 300 UAS, Dharwad
11 Consortium Advisory
Committee Meeting, Dharwad 25 Mar 2009 40 UAS, Dharwad
12 Training on food packaging and
sanitation for entrepreneurs 8 to 9 May 2009 70 UAS, Dharwad
13 Workshop on millets and millet
recipe competition, Mysore 1 May 2009 300
UAS, Dharwad and
NIE college, Mysore
14 Training on millet noodles for
entrepreneurs at UAS, Dharwad
15 to 16
Jun2009 30 UAS, Dharwad
15
Training on low cost nutritious
food for Trainees from SDM
training institute at UASD,
6,9 and 26 Aug
2009 150 UAS, Dharwad
16 Workshop on millet farming for
farmers, Mysore 26 Oct 2009 150
SMART, Mysore and
UAS, Dharwad
17 Press conference on release of
millet processing unit 4 Nov 2009 40
Vijay Industries, Haveri
and UAS, Dharwad
18
Awareness workshop on millet
farming and processing,
Surshettykoppa
5 Nov 2009 400 UAS, Dharwad and
BAIF, Dharwad
19 Workshop on millets for
diabetes management, Belgaum 17 Nov 2009 500
KLE Medical Research
Centre, Belgaum
20 Consortium Advisory
Committee Meeting, Dharwad 23 Nov 2009 40
UAS, Dharwad
21 Nutrition quiz at UAS, Dharwad 5 Dec 2009 40
UAS, Dharwad and
Children‟s Academy,
Dharwad
22 Millet recipe competition at
Hiremalligawada village 16 Dec 2009 100
UAS, Dharwad
23 Millets and millet products
exhibition, Belgaum 23 Dec 2009 10,000
Dept. of small scale and
cottage industries,
Belgaum
24
Workshop on entrepreneurship
and millet recipe competition,
Hulkoti
22 Jan 2010 1000 KVK, Hulkoti
25 “Janapada Utsav”, millets in
folk, Hubli 23 Jan 2010 200
UAS, Dharwad and
Rotary Seven Hills,
Dharwad
26
Awareness workshop on millets
and Millet recipe competition at
UAS, Dharwad
5 Feb 2010 100 UAS, Dharwad
27
Awareness workshop on millets
and Millet recipe competition,
Hospet
10 Feb 2010 75
Department of Indistries
and Commerce
and UAS, Dharwad
28
Workshop on millets,
competitions - viz. recipe, skit
and folk songs at Kelgeri village
17 Feb 2010 200 UAS, Dharwad
29
Meeting with district health
officer and medical
superintendents at Gadag
9 Mar 2010 60 UAS, Dharwad
30 Awareness workshop on organic
farming at Hirekerur 30 Apr 2010 75
Sahaja Samruddha and
UAS, Dharwad
31 Training on millet products for
farm women at Dharwad
21 to 24 Jul
2010 40 UAS, Dharwad
32 Training on millet products for
farm women at Dharwad 3 Aug 2010 40 UAS, Dharwad
33 Training on millet products for
farm women at Dharwad 6 Aug 2010 40 UAS, Dharwad
34 Consortium Advisory
Committee Meeting at Dharwad 6 Sep 2010 25 UAS, Dharwad
35
Training on little millet cookies
for women entrepreneurs at
Dharwad
23 Sep 2010 7 UAS, Dharwad
36
Awareness of millets in
management of Diabetes at
Dharwad
14 Nov 2010
300
Dr. Sandhya Kulkarni
and UAS, Dharwad
37 Workshop on health benefits of
millets for diabetics at Belgaum 14 Nov 2010 1000
KLES Medical Research
Centre, Belgaum and
UAS, Dharwad
38 Meet with members of IMA,
Dharwad 6 Nov 2010 45 UAS, Dharwad
39 Consortium Implementation
Committee Meeting at Dharwad 4 Oct 2010 6 UAS, Dharwad
40 Training on millet vermicelli for
entrepreneurs at Dharwad 20 Nov 2010 20 UAS, Dharwad
41 Meet with members of IMA,
Ranibennur 5 Mar 2011 40 UAS, Dharwad
42 Consortium Implementation
Committee meeting at Dharwad 2 Mar 2011 6 UAS, Dharwad
43 Consortium Advisory
Committee Meeting at Dharwad 17 Mar 2011 30 UAS, Dharwad
44 Psycho Oncology Workshop at
Hubli
14 to 16 Apr
2011 50
Cancer Patient Aid
Association, Mumbai
and UAS, Dharwad
45 Workshop on millets at BSNL,
Hubli 14 Jun 2011 200
BSNL, Hubli and UAS,
Dharwad
46
Workshop on food strategy for
prevention of diseases at SBI
training centre, Dharwad
24 Jun 2011 150 UAS, Dharwad
47 Workshop on health and law for
women police at Hubli 30 Jun 2011 150
UAS, Dharwad and
Rotary Seven Hills,
Dharwad
48 Workshop on millets at IMA,
Dharwad 17 Jul 2011 150
IMA, Dharwad and
UAS, Dharwad
49 Meet with members of Indian
Medical Association, Belgaum 23 Jul 2011 65 UAS, Dharwad
50 Millet laddu competition for
urban women at Dharwad 16 Oct 2011 55 UAS, Dharwad
51 Press meet at Dharwad 12 Dec 2011 100 UAS, Dharwad
52 Consortia partners meeting at
Dharwad 20 Oct 2011 10 UAS, Dharwad
53 Training of Millet cookies to
entrepreneurs at Dharwad 24 Oct 2011 4 UAS, Dharwad
54
Workshop on Benefits of Millets
in management of Diabetes at
Belgaum
14 Nov 2011 300
KLES Medical Research
Centre, Belgaum and
UAS, Dharwad
55 Write workshop on Millet
poems at Dharwad 2 to 3 Dec 2011 50 UAS, Dharwad
56
National Workshop on
“Recapturing millets for
management of health and
diseases”
16 to 17 Dec
2011 150 UAS, Dharwad
57 Millet recipe competition, 17 Jan 2012 Sadhankeri, Dharwad
58 Training of Millet Khakhara to
urban women entrepreneur 3 Feb 2012 3 UAS, Dharwad
59
Training to the farmers of
Haveri district (Shiggaon taluk)
on Little millet processing
07-11 May 2012 50 UAS Dharwad
technologies on at Food
Processing Unit
60
Training to the farmers of
Belgaum district (Chikkodi
taluk) on millet cultivation and
therapeutical benefits
03 Sep 2012 45 Nippani
61
Training to the persons of
Karnataka State Dept. of
Agriculture
17 Oct 2012 50 Arabhavi (District
training centre)
62
Mela on value added products of
millets at Ram Mandir,
Malmaddi,Dharwad
04 Feb 2014 5000 Krishi Vigyan Kendra,
Siadapur Farm, Dharwad
63 Training to the entrepreneurs on
millet cookies 07-08 Jan 2014 50 UAS, Dharwad
64 Training to the entrepreneurs
and farmers on millet cookies 11-15 Feb 2014 100
Arabhavi and UAS,
Dharwad
15.Participation in Conference/ Meetings/Trainings/ Radio talks, etc.
S.
No.
Details of Meetings/Seminars/
Trainings/Radio talk, etc.(Name &Address)
Duration
(From-To) Participant
Conferences/workshops
1
National Seminar on Recent advances in
analytical sciences- Indian perspective (RAASI),
IICT, Hyderabad, Andhra Pradesh
20-21 Jan 2011 1. Giridhar Goudar
2
National convention of millet farmers at UAS,
Dharwad, Karnataka
16-17 Oct 2011 1. Giridhar Goudar,
2. Meghana D. R.
3. Geeta Kapaleshwar
4. Sharanappa Talawar
3 Workshop on Food Processing, Bijapur,
Karnataka 10 Nov 2011 1.Meghana D. R.
4 Brain storming session for millet promotion at
Hyderabad 6 Sep 2011
Rama Naik
5
National Workshop on Recapturing Millets for
Management of Health and Diseases, Dharwad,
Karnataka
16-17 Dec 2011 1. Giridhar Goudar,
2. Meghana D. R.
3. Geeta Kapaleshwar
4. Sharanappa Talawar
6 XXI Indian Convention of Food Scientists and
Technologists Conference, Pune, Maharastra
20-21 Jan 2012 1.Giridhar Goudar
7 Indian Analytical Science Congress 2012,
Kanyakumari, Tamil Nadu
27-28 Jan 2012 1.Giridhar Goudar
8
Global Milling Conference : Saftey, sustainabilityand
food supply for the 21st century held during 7-9,
February 2013 at Chennai, India.
7-9, February
2013
M.Y.Kamatar
9
National consultation on “Improving Food and
Nutrition Security by Mainstreaming Coarse
Grains into Public Funded Programmes”, NASC,
New Delhi
12 Oct 2012 . M.Y.Kamatar
10
International Conference and Exhibition on Food
Processing and Technology, Hyderabad
International Convention Centre, Hyderabad,
Andhra Pradesh
22-24 Nov 2012 M.Y.Kamatar
11 International conference on food technology,
Thanjavur, Tamil Nadu
04-05 Jan 2013 1. Giridhar Goudar
12
International Workshop on Promoting small
millets for improved rural economy and food
security, Dharwad
08-09 Feb 2013 1. M.Y.Kamatar
2. Meghana D. R.
3. Giridhar Goudar
13
National conference on emerging avenues in food
technology for better health & safety, Kollam,
Kerala
08-09 Mar 2013
Giridhar Goudar
14
Innovations in Ready-to-Eat Products: Drivers,
Trends and Emerging Technologies, held at
Mumbai
24-25Sept 2013
M.Y.Kamatar
15 National convention of millet farmers at Dharwad 16 to 17 Oct
2011
1. Rama Naik
2. Giridhar Goudar,
3. Meghana D. R.
4. Geeta Kapaleshwar
5. Sharanappa Talawar
16 Millet workshop at DSR Hyderabad October 2013
Rama Naik
Radio/TV talks
1 Radio programme “Annapurna Annakka” Series ! 11 to 31 Mar
2009
NAIP sub project team
2 Radio programme “Annapurna Annakka” : Series 2
Quiz on millets
15 Jan to 30
Apr 2011
NAIP sub project team
3 Radio programme “Annapurna Annakka” :Series 3
Ongoing from
8 Apr 2014
NAIP sub project team
2 Radio talk given at Workshop and quiz on millets
for school children at Dharwad 13 Dec 2011
1. Dr. Rama K. Naik
2. Dr. M. Y. Kamatar
3 TV talk on millets consumption and millet products 16 Jan 2012
1. Dr. Rama K. Naik
2. Dr. M. Y. Kamatar
4 TV live programme on “Millet cultivation,
consumption of millet grains and value added
products” in Doordarshan
23 May 2012 Dr. M. Y. Kamatar
5 Millet recipe shows at Chandana channel 1 Mar 2011 to
Jun 2011
NAIP sub project team
Trainings
1
Training course on “High Performance Thin
Layer Chromatography (HPTLC)” at Anchrom
Research Laboratary, Mumbai
16-18 Mar 2009 1 .Giridhar Goudar
2. Madhavi Bhat
2
Training on “chromatographic based approaches
(HPLC and related) for functional food
constituents” at CFTRI, Mysore
05-09 Oct 2009 1. Giridhar Goudar
Krishi melas participated:
S.No. Krishi melas/Millet melas Duration
(From-To)
No. of
Personnel
Trained
Organizer
(Name &
Address)
1 Krishi Mela, Dharwad 4 Oct 2008 1,00,000 UAS, Dharwad
2 Krishi Mela, Bijapur 4 to 7 Oct 2008 50,000 UAS, Dharwad
3 Krishimela, Dharwad 19 Sep 2009 2,00,000 UAS, Dharwad
4 Krishimela, Bijapur 4 Jan 2010 50,000 UAS, Dharwad
5 Krishimela, Dharwad 2 to 5 Oct 2010 5,00,000 UAS, Dharwad
6 Krishi Mela, Davangere 3 to 5 Dec 2010 10,000
Krishi
Samudaya,
Davangere
7 Krishi Mela, Bijapur 10 to 11 Jan
2011 50,000 UAS, Dharwad
8 Krishi Mela, Dharwad 9 to12 Sep 2011 10.20 lalkhs UAS, Dharwad
9 Krishi mela, Haveri 19-21 Jan 2012 7,00,000 Haveri
10 International Krishi mela,
Dharwad
22-25 Sep 2012 11,00,000 UAS, Dharwad
11 Krishi mela, Dharwad 21-24 Sep 2013 10,00,000 UAS, Dharwad
12 Krishi mela, Bijapur 04
th to 05
th Jan
2014 40000
Agriculture
college campus,
Bijapur
13 Millet awareness seminar and
Krishi Mela at Mysore
21 to 23 Jan
2012 18,000
Suttur Math,
Suttur
14 Millet mela 23-24 Feb 2014 10,000 UAS, Dharwad
15
16. Foreign Trainings/Visits:
S.
No.
Name,
Designation,
Address of
the Person
Visit/Training/Semin
ar its Place,
Organization and
Duration (From-To)
Dates of Seminar
Delivered and
Report
Submitted on
Return
Follow up
Action
Total Cost
(Rs.)
1. Dr. Rama K. Naik
Dean (HSc) &
Principal
Investigator,
College of Rural
Home Science,
UAS, Dharwad
Training on
“Accessing
nutraceuticals from
grains”
Manitoba University,
Canada
23-11-2009 to 6-12-
2009
Seminar delivered
on 4-2-2010
Report submitted
on 18-2-2010
Isolation of
nutraceuticals
from native
and processed
grains
2,25,550
2. Dr. M. Y. Kamatar
Principal Scienctist
Principal
Investigator
UAS, Dharwad
Training on “Food
safety”
Texas A&M
University, USA
2-2-2010 to 22-2-2010
Seminar delivered
on 5-3-2010
Report submitted
on 15-3-2010
Training
given to
SHGs of
different
villages on
food safety
3,41,235
17. Performance Indicators (from inception to completion)
Sl.
No. Indicator Total No.
1. No. of production technologies released and/or adopted 10
2. No. of processing technologies released and/or adopted 10
3. Number of technologies/products commercialized based on NAIP
research 6
4. No. of new rural industries/enterprises established/ upgraded 6
5. No. of product groups for which quality grades developed and agreed 2
6. Total no. of private sector organizations (including NGOs)
participating in consortium 14
7. No. of farmers involved in consortia activities 600
8. Total number of farmers‟ group developed for marketing and
processing 2
9. Number of patent/intellectual property protection applications filed
based on NAIP research -
10. Number of patents/intellectual property protections granted/published
based on NAIP research -
11. Number of scientists trained overseas in the frontier areas of science 2
12. Number of scientists trained overseas in consortium-based subject
areas -
13. No. of scientists participated in conference/seminar etc. abroad -
14. No. of trainings organized/ farmers trained Training
No.
25
Farmers
No.
600
15. Success stories 6
16. Incremental employment generated (person days/year/HH) Baseline Final
17. Increase in income of participating households (` per annum) Baseline Final
72,218 1,17,770
18. Number of novel tools/protocols/methodologies developed -
19. Publications
Articles in NAAS rated journals -
Articles in other journals 8
Book(s) 15
Book chapter(s) -
Thesis 3
Popular article(s) (English) -
Newspaper article(s) -
Seminar/Symposium/Conference/Workshop Proceedings 20
Technical bulletin(s) -
Manual(s) -
CDs/Videos 4
Popular article(s) in other language -
Folder/Leaflet/Handout 2
Report(s) -
18.Employment Generation (man-days/year)
Sl.
No.
Type of Employment
Generation
Employment
Generation up to
end of Sub-project
Responsible Partner
1 Research Associates 864 UAS, Dharwad
2 Senior Research Fellow 1728
UAS, Dharwad
BAIF, Dharwad
KLES MRC, Dharwad
3 Office Assistant 288 UAS, Dharwad
4 Field Assistant 864 UAS, Dharwad
5 Attenders 1152 UAS, Dharwad
6 Labours 1152 UAS, Dharwad
7 Computer Operator 864 UAS, Dharwad
8 Lab Assistant 288 UAS, Dharwad
9 Helper 576 UAS, Dharwad
10 Women Entrepreneurs 5760 UAS, Dharwad
11 Workers at millet processing unit 2016 Chandana Food
Products, Gadag
13 Baseline Survey Helpers 8640 BAIF, Dharwad
14 Workers at SHGs 2880 UAS, Dharwad
19. Assets Generated
(i) Equipment/ Vehicles/ Research Facilities
Sl.
No.
Name of the Equipment with
Manufacturers Name, Model
and Sr. No.
Year of
Purchase
Quantity
(Nos.)
Total cost
(lakh Rs.)
Responsible
Partner
1 Minor processing equipments 10-09-2008 1
3.02 UAS Dharwad
2 Platform weighing scale 08-11-2008 1 0.13 UAS Dharwad
3 Quartz distillation unit
(Make: Borosil) 15-11-2008
1 0.90 UAS Dharwad
4
LCD projector, computers,
printer with accessories (Make:
HP)
31-12-2008
1
1.24 UAS Dharwad
5 Laptop computer
(Make: HP) 31-12-2008
1 0.55 UAS Dharwad
6 Sealing machine 01-01-2009 1 0.09 UAS Dharwad
7 Sifter 01-01-2009 1 0.08 UAS Dharwad
8 Packing machine 02-01-2009 1 0.09 UAS Dharwad
9 Planetary mixer 05-01-2009 1 0.19 UAS Dharwad
10 Packing mixer 05-01-2009 1 0.19 UAS Dharwad
11 Commercial gas stove 12-01-2009 1 0.30 UAS Dharwad
12 Labeling machine 13-01-2009 1 0.49 UAS Dharwad
13 Fibertech unit including Muffle
furnace– (Make:Pelican) 31-03-2009
1 3.46 UAS Dharwad
14 Grain roaster 31-03-2009 1 0.48 UAS Dharwad
15 NIR analysis system
(Make: Foss) 15-05-2009
1 30.08 UAS Dharwad
16 Lyophilizer
(Make: Operon) 26-06-2009
1 3.25 UAS Dharwad
17 Digital documentary camera
(Make:Sony) 13-01-2010
1 0.93 UAS Dharwad
18 Altitude recorder 03-03-2010 1 0.34 UAS Dharwad
19 HPTLC unit
(Make: Camag) 23-03-2010
1 26.18 UAS Dharwad
20 Water activity meter
(Make: Rotronic) 10-04-2010
1 2.50 UAS Dharwad
21 Manual processing demo unit 02-05-2010 1 4.97 UAS Dharwad
22 Extruder 05-05-2010 1 7.95 UAS Dharwad
23 Automatic Millet Processing
Unit 01-06-2010
1 8.95 UAS Dharwad
24 Flaking Machine 01-06-2010 1 7.98 UAS Dharwad
25 Semi automatic Millet
Processing Unit 06-07-2010
1 3.50
Chandana food
products, Gadag
26 Electrical cabinet drier 28-12-2010 1 1.99 UAS Dharwad
(ii) Works
Sl.
No.
Particulars of the Work,
Name and Address of
Agency Awarded the Work
Year of
Work
Done
Quantity
(Nos.)
Total
Cost (Rs.)
Responsible
Partner
1
Shed for Flaking machine
and millet processing
machines
Work awarded to Unique
Constructions, Shivapuri
Nagar, Dharwad
2011
one shed with
renovation and
electrification 6,49,837
UAS,
Dharwad
(iii) Revenue Generated
Sl.
No. Source of Revenue Year
Total
amount
(Rs)
Responsible Partner
1 Sale of Diabetic mix and
Sports food
2010-11 90,000 Chandan Food Products, Gadag
2 Sale of Millet rava 2011 5,000 Chandan Food Products, Gadag
3 Sale of millet husk and bran 2011 5,000 Chandan Food Products, Gadag
20. Awards and Recognitions
Sl.
No.
Name,
Designation,
Address of the
person
Award/ Recognition (with
Date)
Institution/ Society
Facilitating (Name &
Address)
Responsible
Partner
1 Dr. Rama K. Naik
National Award -26th
Feb,
2010, DST award for
application of Science in
peripheral level
Department of Science
and Technology,
Government of India
UAS,
Dharwad
2 NAIP sub project
unit
Nov. 2010 State Award – I
prize for episode on millets –
17 episodes were developed
on cultivation, storage, value
addition, therapeutic aspect,
traditional value and
processing of minor millets
Prasar Bharati,
Bangalore
UAS
Dharwad
3 Dr. Rama K. Naik
Incentive Award for getting
fund from out side funding
agency. 27th
Feb, 2011
University of
Agricultural Sciences,
Dharwad
UAS
Dharwad
4 Ms. Roopa U. Young scientist junior award Nutrition Society of UAS
Dr. Kasturiba B.
Dr. Rama K. Naik
in community nutrition
During 43rd
national
conference of Nutrition
Society of India
Held at National Institute of
Nutrition, ICMR, Hyderabad
11-12 November, 2011
India, Hyderabad Dharwad
20. Steps Undertaken for Post NAIP Sustainability
Basic research and applied research:This sub project was started to improve the quality life
of and health of Indian public which has been affected by malnutrition due to excess consumption of white rice and refined wheat flour. India ranks second in diabetic patients and 60 percent of
world’s cardiovascular patients are in India. Hence, enrichment and popularization of millet was undertaken in this sub project at University of Agricultural Sciences, Dharwad.
Now College of Food Technology has been started in University of Agricultural Sciences, Dharwad from 2012 academic year. All the findings, equipments along with objectives of the
project shall be transferred to College of Food Technology to continue the activities.
) Scaling up/ commercialization (Intervention & innovation wise):
a) Foxtail Millet Diabetic Mix
This is a therapeutic ready to cook food products fabricated to target group of diabetic and hypolipidemea. This product has been commercialized by our industrial partner Chandan Food
Products, Gadag. It shall be continued by this partner. Prescription and popularization shall be
done by another partner Diabetologist of KLES Medical Research Centre, Belgaum and College of Food Technology, UAS, Dharwad. Advertisement of this product is needed in the market.
b) Little Millet Energy Food
This is energetic endurance ready to cook food. This product is developed for children and sports persons. It is also commercialized by Chandan Food Products, Gadag. Popularization by
advertisement is needed for this product in the competitive market.
c) Diabetic Dosa Mix
This is a nutritious health ready to cook food product. This product is commercialized by Chandan Food Products, Gadag. This being convenient and nutritious food product, it is gaining
popularization slowly among public like any other commercial product. So it shall float in the
commercial market without much difficulties of popularization.
d) Little Millet Cookies
This product is developed to reduce the hazards of eating cookies made of refined wheat flour. These little millet cookies are very tasty and good for children.
Trainings are given to SHGs and bakery owners regarding preparation and popularization.
This has to be commercialized. The ‘know how’ has been transferred to
Bakery Training Unit, UAS, Dharwad.
Assocom Institute of Bakery Technology and Management, Greater Noida, Uttar Pradesh.
SHGs in and around Dharwad
Bakers in and around Dharwad
Shall be introduced in College of Food Technology, UAS, Dharwad
e) Little Millet Flakes
This is a nutritious convenience ready to eat food product. Little millet flakes are nutritious,
tasty and healthier than commonly available flakes. This product has to be adopted by flake industry. Efforts are needed in this respect as large venture.
As a part of our activities this product is exposed to Bhavani Foods and Feeds at Bijapur as a pilot plot demonstration and consumer acceptance.
f) Foxtail Millet Khakara This is a convenient and therapeutic food ready to eat food. This product is developed for
diabetic travelers and khakara can be prepared easily at home by SHGs. Even though product is good, the demand is very low as some public in Karnataka is not exposed to khakara unlike Gujarat
state. So interested public and SHGs can be mutually benefited by preparation and sale of this
product in small quantities.
Popularization of millets:The sub project is made sustainable with suitable interventions
from production to consumption. Establishment of millet primary processing units at
Gadag and Dharwad ensures accessibility for farmers even after the termination of the sub
project. Millet seeds are made available to the farmers through seed banks. Linkage of
farmers with millet processing unit and that of processing units with food industry and
SHGs renders continuous supply of raw materials. Technology of millet based value added
food products has been transferred to food industries and SHGs which sustains the value
chain from produces to consumer.
College of Food Technology has been started in University of Agricultural Sciences,
Dharwad from 2012 academic year. All the findings and equipments of the sub project shall be
transferred to this college along with basic and strategic research to be continued.
2) Scaling up/ commercialization (Intervention & innovation wise):
a) Foxtail Millet Food Mix for Metabolic Syndrome
This is a therapeutic ready to cook food products fabricated to target group of diabetic
and hypolipidemea. This product has been commercialized by our industrial partner Chandan Food Products, Gadag. It shall be continued by this partner. Prescription and popularization shall be
done by another partner Diabetologist of KLES Medical Research Centre, Belgaum and College of Food Technology, UAS, Dharwad. Advertisement of this product is needed in the market.
b) Little Millet Energy Food for endurance
This is energetic endurance ready to cook food. This product is developed for children and
sports persons. It is also commercialized by Chandan Food Products, Gadag. Popularization by advertisement is needed for this product in the competitive market. Prescription and popularization
shall be done by another partner Pediatrics of KLES Medical Research Centre, Belgaum and College of Food Technology, UAS, Dharwad
c) Diabetic Dosa Mix This is a nutritious health ready to cook food product. This product is commercialized by
Chandan Food Products, Gadag. This being convenient and nutritious food product, it is gaining popularization slowly among public like any other commercial product. So it shall float in the
commercial market without much difficulties of popularization.
d) Little Millet Cookies This product is developed to reduce the hazards of eating cookies made of refined wheat
flour. These little millet cookies are very tasty and good for children.
Trainings are given to SHGs and bakery owners regarding preparation and popularization.
This has to be commercialized.
The ‘know how’ has been transferred to Bakery Training Unit, UAS, Dharwad.
Assocom Institute of Bakery Technology and Management, Greater Noida, Uttar Pradesh.
SHGs in and around Dharwad
Bakers in and around Dharwad
Shall be introduced in College of Food Technology, UAS, Dharwad
e) Little Millet Flakes
This is a nutritious convenience ready to eat food product. Little millet flakes are nutritious,
tasty and healthier than commonly available flakes. This product has to be adopted by flake industry. Efforts are needed in this respect as large venture.As a part of our activities this product
is exposed to Bhavani Foods and Feeds at Bijapur as a pilot plot demonstration and consumer acceptance.
f) Foxtail Millet Khakara
This is a convenient and therapeutic food ready to eat food. This product is developed for
diabetic travelers and khakara can be prepared easily at home by SHGs. Even though product is good, the demand is very low as some public in Karnataka is not exposed to khakara unlike Gujarat
state. So interested public and SHGs can be mutually benefited by preparation and sale of this product in small quantities.
22. Possible Future Line of Work
Studies were conducted in the sub project for screening nutraceutical properties of millets.
Further research may be conducted regarding utilization of millet based nutraceuticals in
pharmaceutical and food industries. There is a scope for research on utilization of
byproducts of millet processing.
The production of millet based value added food products may be up scaled in order to
meet the demands of the consumers. Interested food industries may be approached for
production technology of millet based value added products. Products like khakara which
are novel to the local population may be popularized.
The products may be advertised through mass media and through super markets, chain
stores, health care institutes to popularize.
Appropriate government organizations may be approached for adopting millet based value
added products developed in the sub-project so that they can be utilized in feeding
programmes.
Concept note is submitted for replication of the project results in Gadag and Koppal
district of Karnataka under Karnataka watershed development project. Thus project themes shall
be continued. However popularization effort are needed by the government as any popularization
programme is never ending programme.
3. Personnel
(Staff of Lead Centre & Partner-wise, their Name, Designation, Discipline and Duration)
Lead centre: University of Agricultural Sciences, Dharwad
Sl.No. Name and Designation Descipline From – To
(DD/MM/YYYY)
Research Management (CL)
1 Dr. D.P.Biradar
Hon‟ble Vice chancellor Agronomy
3-2-2014 onwards
2 Dr. R.R.Hanchinal
Hon‟ble Vice chancellor
Genetics and Plant
Breeding
2-7-2010 to 30-6-2012
3 Dr. J.H.Kulkarni
Hon‟ble Vice chancellor
Agricultural
Microbiology
1-6-2008 to 30-9-2009
Scientific (CPI, CCPI, others)
1 Dr. M.Y.Kamatar
Principal Scientist (Breeding)
and Principal Investigator
Genetics and Plant
Breeding
1-6-2008 to 31-3-2014
2 Dr. Rama K. Naik
Dean (Hsc) and Principal
Investigator
Food Science and
Nutrition
1-6-2008 to 31-12-2012
Technical
1 Dr. Pushpa Bharati
Professor
Food Science and
Nutrition
1-6-2008 to 31-3-2014
2 Dr. M.N.Srinivas
Professor
Agricultural
Microbiology
1-6-2008 to 31-3-2014
3 Dr. Shantakumar G.
Associate Professor
Genetics and Plant
Breeding
1-6-2008 to 31-3-2014
4 Dr. Kiran Mirajkar
Associate Professor Biochemistry
1-6-2008 to 31-3-2014
5 Dr. Bharati Chimmad
Professor
Food Science and
Nutrition
1-6-2008 to 31-3-2014
6 Dr. Sunanda Itagi
Associate Professor
Food Science and
Nutrition
1-6-2008 to 31-3-2014
7 Dr. Hemalatha S.
Assistant Professor
Food Science and
Nutrition
1-6-2008 to 31-3-2014
8 Dr. Kasturiba B.
Professor
Food Science and
Nutrition
1-6-2008 to 31-3-2014
9 Dr. Usha Malagi
Professor
Food Science and
Nutrition
1-6-2008 to 31-3-2014
10 Dr. Sarojini Karkannavar
Associate Professor
Food Science and
Nutrition
1-6-2008 to 31-3-2014
11 Dr. H.Basavaraj Agricultural
Economics
1-6-2008 to 31-3-2014
Contractual
1 Mr. Giridhar Goudar
Research Associate Biochemistry 20-8-2008 to 31-3-2014
2 Ms. Purti Sharma
Research Associate
Food Science and
Nutrition 23-8-2008 to 30-9-2010
3 Ms. Meghana D.R.
Senior Research Fellow
Research Associate
Food Science and
Nutrition
22-10-2008 to 21-10-2010
10-11-2010 to 31-3-2014
4 Ms. Madhavi Bhat
Senior Research Fellow Biochemistry 25-8-2008 to 14-1-2011
5 Ms.Geeta Kapaleshwar
Senior Research Fellow
Food Science and
Nutrition 23-11-2010 to 31-12-2011
6 Mr. Sharanappa Talawar
Senior Research Fellow Biochemistry 5-4-2011 to 31-3-2012
7 Mr. Mahantesh Hiremath
Office Assistant - 18-8-2008 to 31-3-2014
Consortium Partner: KLES Medical Research Centre, Belgaum
Sl.No. Name and Designation Descipline From – To
(DD/MM/YYYY)
Consortium Co-PI
1 Dr. M.V. Jali
Medical Director Diabetics 1-6-2008 to 313-2012
Technical
2 Smt. Sheela Sankpal
Dietitian Dietetics 1-6-2008 to 313-2012
3 Dr. Sujata M. Jali
Child Specialist Pediatrics 1-6-2008 to 31-3-2012
Contractual
3 Dr. Murigendra Hiremath
Senior Research Fellow Chemistry 1-8-2009 to 31-3-2012
Consortium Partner: BAIF, Dharwad
Sl.No. Name and Designation Descipline From – To
(DD/MM/YYYY)
Consortium Co-PI
1 Dr. Praksh Bhat
Additional Programme Director Veterinary science 1-6-2008 to 30-4-2010
2 Mr. H. Prakash
Additional Programme Director Agriculture 1-5-2010 to 28-2-2011
3 GA Patil
Additional Programme Director Agriculture 1-3-2011 to 30-4-2013
Contractual
1 Mr. R.Pratahkal
Asst. Project Officer Agriculture 1-6-2008 to 31-3-2012
Consortium Partner: Chandana Food Products, Gadag
Sl.No. Name and Designation Descipline From – To
(DD/MM/YYYY)
Consortium Co-PI
1 Mr. Anil Kumar Mohare
Proprietor Industrialist 1-6-2008 to 31-3-2014
24.Governance, Management, Implementation and Coordination
A. Composition of the various committees (CIC, CAC, CMU, etc.)
Sl.
No.
Committee
Name
Chairman
(From-To) Members From-To
1. CIC Dr. J.H.Kulkarni
Dr. D.P.Biradar Feb 2014 onwards
Dr. R. R. Hanchinal
Vice chancellor, UAS,
Dharwad
July 2010 to June 2012
Dr. J.H.Kulkarni
Hon‟ble Vice chancellor
University of Agricultural
Sciences, Dharwad
June 2008 to Sept 2009
Mr. Hanji – Comptroller,
UAS, Dharwad
June 2008 to 3
Dr. Mokashi – Head,
PPMC, UAS, Dharwad
June 2008 to January 2012
Dr. Vilas Kulkarni February 2012 to March
2014
2. CAC Dr. M.S.Bamji Dr. A. Seetharam June 2008 to March 2014
Dr. Usha Chandrashekhar June 2008 to March 2014
Mrs. Rati Srinivasan June 2008 to March 2014
Mr. Vijaya Yelavatti June 2008 to March 2014
Mrs. Ratna Hiremath June 2008 to March 2014
Mr. Munna Sahib June 2008 to March 2014
Mr. Gundappa June 2008 to March 2012
Dr. J.P. Mittal June 2008 to 2009
Dr. R.K. Goyal 2009 to June 2013
Dr. R. Ezekiel July 2013 to 2014
Dr. J.H.Kulkarni June 2008 to Sept 2009
Dr. R. R. Hanchinal July 2010 to June 2012
Dr. D.P.Biradar Feb 2014 onwards
Dr. Rama K.Naik June 2008 to Dec 2011
Dr. M.Y. Kamatar Jan 2008 to March 2014
B.List of Meetings organized (CIC, CAC, CMU, etc.)
Sl.
No. Details of the meeting Date Place & Address
1. CIC 17-8-2010
University of Agricultural
Sciences, Dharwad
10-5-2011
10-10-2011
5-12-2011
2. CAC 11-8-2008
25-3-2009
21-10-2009
6-9-2010
17-3-2011
Part-III: Budget and its Utilization
STATEMENT OF EXPENDITURE (Final)
(Period from April 2008 to March 2014)
Sanction Letter No. : F. No. 1(5)/2007-NAIP dtd 14 June 2011
Total Sub-project Cost : Rs 458.84Lakh
Date of Commencement of Sub-project : August 2008
Duration : From August 2008 to March 2014
Funds Received in each year
I Year : ` 15488600/-
II Year : ` 3808339/-
III Year : ` 6006700/-
IV Year : ` 4469537/-
V Year : ` 1266650/-
VI Year : ` 4007000/-
Bank Interest received on fund (if any) : - Nil-
Total amount received : `35046826/-
Total expenditure : ` 38522538/-
Expenditure Head-wise:
Expenditure Head - Wise: (Financial year 2008-09, 2009-10, 2010-11, 2011-12, 2012-13 and 2013-14)
Sanctioned
Heads
Funds Realesed
Total
Amou
nt
Reales
ed
Expenditre Incurred
Total
Expendi
ture 2008-09
2009-
10
2010-
11
2011-
12
2012-
13
2013-
14
2008-
09
2009-
10
2010-
11
2011-
12
2012-
13
2013-
14
1 3 4 5 6 7 8
(3+4+5
+6+7+
8=9) 10 11 12 13 14 15
(10+11+
12+13+1
4+15=16
)
A.
Recurring
TA 100000
17255
2
3000
00
17086
3 743415 97552
18694
7
22086
3
14886
7
33147
1
41923
1 1404931
Workshop 100000 97252
3000
00
-
10000
0 397252 97252 69750
14573
8
12838
7 0 0 441127
Contractual Service 726000
211529
1105800
757794
2801123
476652
852148
757794
1153257
614500
644208 4498559
ORC
220000
0
14216
21
3600
000
31000
00
103216
21
21381
78
29523
20
36731
03
30998
09
10838
68
29546
73
1590195
1
B. HRD 0 0
Training 100000 56678
5 5000
0 10000
0 816785 10000 56678
5 0 0 0 0 576785
Consultancy 0 22500
5000
0
-
25000 47500 0 0 0 0 0 0 0
C. Non
Recurring 0 0
Equipment 115000
00 0 0 0 115000
00 48961
96 56218
01 24969
0 0 0 0 1076768
7
Furniture 400000 20000
0 0 0 600000 29694
0 24361
8 0 0 0 15000
0 690558
Works 0
80000
0 0 0 800000 0 0
33152
5
41277
4 0
24920
0 993499
Books 50000
10000
0
1000
00 0 250000 50000 98901 50000 0 0 0 198901
D.
Institutional
Charges 312600 21610
0 5009
00 46588
0 149548
0 31260
0 43220
0 51340
0 44840
0 59094
0 75100
0 3048540
Grand
Total
154886
00
38083
39
6006
700
44695
37
12666
50
40070
00
350468
26 83753
70
11024
470
59421
13
53914
94
26207
79
51683
12
3852253
8
* Institutional charges will be 10% of the recurring contingencies for the Lead Consortium and 5% for Consortia
Partners
Annexures
Annexure No 1. Cost analysis of millet products developed in NAIP project
I. Little millet flakes
1. Fixed cost
Sl.No. Particulars Amount
1 Production unit building 20'*30'@ Rs. 1400/sq.ft 840000
2 Office building 10'*10' @ Rs. 1400/sq.ft 140000
3 Machineries
a) flaking machine 800000
b) extruder 800000
c) weighing scale 5000
d) packing machine 10000
e) trays and minor processing equipments 5000
4 Furniture
a) table 1000
b) chairs 3000
c) stools 2000
5 Miscellaneous 10000
2616000
2. Raw material cost
Raw material cost Rs. 46.5/kg
Packaging material Rs. 5/pack
3. Operating cost per annum
Sl.No Particulars Amount
1 Raw materials 25110000
2 Electricity 93150
3 Man power 324000
4 Packaging material 2700000
5 Interest on working capital @ 9% [1+2+3+4] 25404435
6 Depreciation @10% 261600
7 Rent on building 60000
8 Minor repair and maintenance 10000
9 Watch and ward 36000
10 Interest on fixed capital @9% 235440
11 Transportation 100000
12 Advertisement 100000
54434625
4. Cost of product
Total production per annum (kg) 540000
Cost of production per annum (Rs) 54434625
Cost of production per unit (1 kg) 100.8
Profit @20% (Rs) 20.16
Cost of product per unit (Rs) 120.96
Dealer's commission @5% (Rs) 6.04
Selling price/ unit (Rs) 127
Profit per annum (Rs) 10905375
II. Diabetic mix
1. Fixed cost
Sl.No. Particulars Amount
1 Production unit building 20'*30'@ Rs. 1400/sq.ft 560000
2 Office building 10'*10' @ Rs. 1400/sq.ft 140000
3 Machineries
a) vessel set 5000
c) weighing scale 5000
d) packing machine 10000
4 Furniture
a) table 1000
b) chairs 3000
c) stools 2000
5 Miscellaneous 10000
736000
2. Raw material cost
Raw material cost Rs. 25.6/kg
Packaging material Rs. 5/pack
3. Operating cost per annum
Sl.No. Operating expenses Amount
1 Raw materials 2764800
2 Electricity 4050
3 Man power 216000
4 Packaging material 540000
5 Interest on working capital @ 9% [1+2+3+4] 317236
6 Depreciation @10% 73600
7 Rent on building 60000
8 Minor repair and maintenance 10000
9 Watch and ward 36000
10 Interest on fixed capital @9% 66240
11 Transportation 100000
12 Advertisement 100000
4287926
4. Cost of product
Total production per annum (kg) 108000
Cost of production per annum (Rs) 4287926
Cost of production per unit (1 kg) 40
Profit @20% (Rs) 8
Cost of product per unit (Rs) 48
Dealer's commission @5% (Rs) 2.4
Selling price/ unit (Rs) 50.5
Profir per annum (Rs) 896074
III. Little millet cookies
1. Fixed cost
Sl.No. Particulars Amount
1 Production unit building 20'*20'@ Rs. 1400/sq.ft 560000
2 Office building 10'*10' @ Rs. 1400/sq.ft 140000
3 Machineries
a) vessel set 70000
b) mixing machine 20000
c) tray set 2000
d) weighing scale 5000
e) packing machine 10000
f) Moulds/dispenser 2000
4 Furniture
a) table 1000
b) chairs 3000
5 c) stools 2000
Miscellaneous 10000
825000
2. Raw material cost
Raw material cost Rs. 11.75/kg
Packaging material Rs. 2.5/pack
3. Operating cost per annum
Sl.No. Operating expenses Amount
1 Raw materials 2030400
2 Electricity 126900
3 Man power 216000
4 Packaging material 432000
5 Interest on working capital @ 9% [1+2+3+4] 252477
6 Depreciation @10% 82500
7 Rent on building 60000
8 Minor repair and maintenance 10000
9 Watch and ward 36000
10 Interest on fixed capital @9% 74250
11 Transportation 100000
12 Advertisement 100000
3520527
4. Cost of product
Total production per annum (units) 172800
Cost of production per annum (Rs) 3520527
Cost of production per unit (1 kg) 20.4
Profit @20% (Rs) 4.1
Cost of product per unit (Rs) 24.5
Dealer's commission @5% (Rs) 1.3
Selling price/ unit (Rs) 26
Profit per annum (Rs) 713073
IV. Sports food mix
1. Fixed cost
Sl.No. Particulars Amount
1 Production unit building 20'*20'@ Rs. 1400/sq.ft 280000
2 Office building 10'*10' @ Rs. 1400/sq.ft 140000
3 Machineries
a) flour mill 25000
b) stove 5000
c) vessel set 5000
d) weighing scale 5000
e) packing machine 10000
4 Furniture
a) table 1000
b) chairs 3000
5 c) stools 2000
Miscellaneous 10000
486000
2. Raw material cost
Raw material cost Rs. 40.25/pack of 500g
Packaging material Rs. 3.5/pack
3. Operating cost per annum
Sl.No. Operating expenses Amount
1 Raw materials 5216400
2 Electricity 10000
3 Fuel 17820
4 Man power 216000
5 Packaging material 226800
6 Interest on working capital @ 9% [1+2+3+4] 511831
7 Depreciation @10% 48600
8 Rent on building 60000
9 Minor repair and maintenance 10000
10 Watch and ward 36000
11 Interest on fixed capital @9% 43740
12 Transportation 100000
13 Advertisement 100000
6597191
4. Cost of product
Total production per annum (kg) 64800
Cost of production per annum (Rs) 6597191
Cost of production per unit (1 kg) 102
Profit @20% (Rs) 20.4
Cost of product per unit (Rs) 122.5
Dealer's commission @5% (Rs) 6.2
Selling price/ unit (Rs) 129
Profit per annum (Rs) 1340809
V. Foxtail millet khakara
1. Fixed cost
Sl.No. Particulars Amount
1 Production unit building 20'*20'@ Rs. 1400/sq.ft 560000
2 Office building 10'*10' @ Rs. 1400/sq.ft 140000
3 Machineries
a) stove 3000
b) weighing scale 5000
c) packing machine 10000
d) pressing machine 10000
e) vessels 5000
4 Furniture
a) table 1000
b) chairs 3000
5 c) stools 2000
Miscellaneous 10000
749000
2. Raw material cost
Raw material cost Rs. 4.1/pack of 10 khakara
Packaging material Rs. 3.5/pack
3. Operating cost per annum
Sl.No. Operating expenses Amount
1 Raw materials 53136
2 Electricity 5000
3 Fuel 27000
4 Man power 540000
5 Packaging material 45360
6 Interest on working capital @ 9% [1+2+3+4] 60344
7 Depreciation @10% 74900
8 Rent on building 60000
9 Minor repair and maintenance 10000
10 Watch and ward 36000
11 Interest on fixed capital @9% 66510
12 Transportation 100000
13 Advertisement 100000
1178250
4. Cost of product
Total production per annum (units) 129600
Cost of production per annum (Rs) 1178250
Cost of production per unit (1 kg) 9.1
Profit @20% (Rs) 1.9
Cost of product per unit (Rs) 11.0
Dealer's commission @5% (Rs) 0.6
Selling price/ unit (Rs) 11.6
Profit per annum (Rs) 325110
4. Flow chart of the value chain at the start of the project
Increase Productivity
& Procurement
Rural marketing
Primary Processing
Popln & Test Marketing
Nutrition Labeling
Efficacy Testing
Bakery, Infant &
Neutraceutical Food
Commercial Prodn & Marketing
NIN, MRC
BAIF
BAIF, UASChandan
UAS
SHGs
Chandan JAYA
Philanthropic
institutes
Vulnerable groups
Farmers
Urban &Rural
Consumer
Retail Merchants
Catering institutesHigh income Urban
Consumer
UAS,BAIF,JAYA
Lack of
authentic
information &
Nutri foods
Non utilization
of byproducts
Non exploitation
of Neutri foods
Lack of products
market strategies
entrepreneurship
Develop
Neutrceutically
enriched products
Utilization of bran
for Nutri purpose
Nutrition labeling
& certification
Health improvement
& Social marketing
Product promotion
by innov. approaches
Entrepreneurship &
capacity building
Motivating farmers for high
production & income by
procurement & aggregation
Enhance & access of
Neutraceuticals by thermal
& non thermal processing
Sensory evaluation &
Product characterization
Partitioning of byproducts &
use in conveniences foods
Nutrition-information facts
Efficacy testing of products
consumption through social
marketing, catering institutes
Industrial prodn., Publicity,
Market linkages, promotion,
Consmptn,Feed back survey
Creating market,
high price to farmer
Establish processing units
Job opportunities
Consumption
Profit &
Demand
Gaps Intervention Functions
Stake holders
Higher production,
income to farmers
Processed grains
to consumers
Health benefits
UASD,Jaya & Chandan
Consumers (Rural/urban/
target groups) ( 2011)
Institutes Schools,SHGs (2009-11)
Medical Research
Centre(2009-2011)
UASD, NIN
(2009-11)
UASD, Chandana &
Jaya Food
industries(2009-11)
UASD, BAIF, Farming
community, (2008 - 10)
3Value Chain on Neutraceutical Benefits of millet products
Lack of
Remunerative Price,
Processing Units
& Processed grains
Awareness &
Demand
creation & Feed
back
Lack of efficient
processing
machines and
facilities
• Low productivity
• Reduction in
millet growing
area
Lack of knowledge
about benefits of
millet cultivation
and consumption
Lack of value
added Millet
Health Food
Products
Lack of market
linkages millet
and its food
products
• Introduction of
high yielding
varieties of millets
to farmers
• Establishment of
millet seed banks
• Designing ,
Fabrication &
Establishment of
processing units
• Farmers linked
to processors
Dissemination
of knowledge to
farmers
consumers,
doctors,
professionals
through
awareness
camps,
workshops,
krishimelas
• Development of
value added millet
products
• Technology of
production
transferred to
industries & SHGs
Food
industries &
SHGs linked
to processors
Productivity
expected to
increase by 10%
Area of cultivation
expected to
increase by 5%
Deduction of
transport cost
Higher
remuneration
to farmers
Increase in
demand for
millets in
market
expected
Diabetic Food
Sport/Energy Food
Millety cookies
Millet Dosa Mix
Millet Pasta
Multigrain Atta
Continuous
supply of raw
materials
(millets) at
low cost
expected
Increased
consumption of
millets and better
quality life
Availability of foxtail
millet at less than
initial price
Remunerative
price for farmers
Increase in demand
for millets by food
industries & better
quality life of public
Availability of
millets for value
addition
Availability of
Healthy Millet Food
Products
Inte
rven
tio
ns
by
su
b p
roje
ct
Ou
tco
me
Ou
tpu
tG
ap
s i
de
nti
fie
d
5. A flow chart of the value chain now indicating the intervention made at various stages
from production to consumption
6. Two-way table highlighting the intervention made at various stages
Sustainability Linkage with
farmers for
grain
processing
Increased
income
Production of
commercialized
products linked to
processors
Continuing
the trainings
and awareness
programmes
Continuing
usage of
grains at
household
level
Impact Availability
of processed
grains in
market
Productivity
increased by
5%
Healthy millet
products available
to consumers
Usage of
millets/
products
increased
Rural & urban
community get
knowledge
about
importance of
millets
Outcome Efficient
processing
protocol
Farmers get
proper
income for
their produce
Availability of
commercially
marketed
products
Consumers
increased by 7
% in sub-
project
duration
SHGs trained
on products
prepared from
millets
Interventions Implantation
of processing
units
Development
of seed banks
for
availability of
high yielding
varieties
Development of
commercially
viable products
Trainings and
awareness
programmes
to urban and
rural
communities
Street plays,
puppet shows
and millet
recipe
competition
for awareness
Reasons Use of
traditional
methods that
are time
consuming
No
remunerative
price fixed
for farmers
Non availability
of grains for
commercial
production
i. non usage
of grains
ii.
misconception
about millets
i. Lack of
processing
equipments
Issues Insufficient
millet
processing
machineries
Low
productivity
of grains
ii. Low profit
to farmers
No/less
commercial millet
based products
available in the
market
Lack of
awareness of
millets among
consumers
less usage of
millets and
their
traditional
products in
rural areas
PART-IV: DECLARATION
This is to certify that the final report of the Sub-project has been submitted in full
consultation with the consortium partners in accordance with the approved objectives and
technical programme and the relevant records, note books; materials are available for the same.
Place:_________
Date:_________ Signature of Consortium Principal Investigator
Signature & Date
Consortium Co-Principal Investigator
Signature & Date
Consortium Co-Principal Investigator
Signature & Date
Consortium Co-Principal Investigator
Signature & Date
Consortium Co-Principal Investigator
Comments&Signature of Consortium Leader
Date: