Mr. Vijay Bharat, Secretary, Mobile Agricultural School and Services, Ranchi, Jharkhand, talks about processing and value addition of finger millets.
Finger millets is majorly grown by tribal people but considered as a super food. It contains many parts such as outer part, aleurone layer, scutellum, plumule, epiblast, stem, radicle from where the roots grow, endosperm, pericarp, germ endosperm, and stylet. The outer thick pericarp has to be removed from the kernel to further process the grain as it is a non-edible tissue. It can be done by hand pounding or by machines such as dehusking ones used in the case of rice. Processing is necessary to remove unwanted materials like stone, soil particles, stalks, chaff, and grains of other crops. It adds value to the product and get better value from the sale. Labour, the features, and non-availability of processed millets are the prime reasons for the less popularity of the millets. The farmers get less price though it involves lot of investment, but the processed form such as flour, the rate goes up. The huge margin goes to the middlemen. There is no well programmed industrial process available to make white products from coloured millets. The nutrient composition of the millets in value added products satisfy the consumer. There are different processing techniques such as pounding, parboiling, roasting, decertification are done in finger millets.
When the wet grain is pounded with wooden pestle in a wooden mortar after adding some water to remove fibrous bran and separation of endosperm is done. Dehulling is removal of outer layer of the seed using rice dehullers, and fortification helps in preparing ready to eat and ready to serve items easily which are in great demand. Milling is a process where finger millets are pulverised to prepare food products, and cleaning is done to remove foreign materials like stones, chaffs, stalks etc. It is done in stone mill or iron disk with emery coat. Milling is a process of separating bran and germ from the starchy endosperm to grind into flour, it removes seat cot, and still retains vitamins and minerals in the grains.
Roasting is another method to enhance the flavour and extension of storage life. Roasting and grinding makes the grain digestible without losing the nutrient components. Roasting is done at different temperatures at different times to make the grains into flour and porridge. The viscosity of the porridge decreases with increased roasting time and temperature. Popping is another traditional method used to make snack or breakfast. Malting is practised for speciality foods. Proteins, carbohydrates, and minerals are enhanced. Seeds are soaked in water for sprouting and then dried to develop essential enzymes to increase endosperm fortification and other nutritional properties. Secondary processing is a process to make the raw product suitable for consumables such as ready to eat and ready to cook products. The fat content is removed by processing. Heavy duty machinery are needed for flaking as in rice. The reaction removes sugar present in aleurone layer. It gives pleasant aroma to the product reducing antinutrients giving texture to the product.
The processing machinery involves grader and aspirator for separating materials like stones, sticks, sand, etc from the grains. This can be run by electricity or solar panels. Destoner, grader, and aspirator is for removing small stones and mud balls of equal size. Dehuller cum aspirator helps in removing husks from millets fully. This cannot, however, be afforded by all. Pulveriser is for grinding millets into powder or flour. This machine is also run by electricity or solar power.
We can get different value added products from finger millets. These products are good for all. It may not be as tasty as rice of wheat products. So, they are processed into different recipes such as dhokla, laddus, flour, papad, beverages, cakes, and namkhatai. These products are in great demand. We can make laddus from ragi which is a simple process and nutritious too. The laddu prepared in traditional method contains limited nutrients, low antioxidant potential, may cause gluten allergy, and comes at high cost. Ragi laddus are nutritionally dense, good antioxidant potential, and suitable for gluten allergic patients. They come at a low cost too. Multigrain flour is made with wheat, ragi, bajra, soyabean, maize, and Bengal gram. We have to clean the grains, wash them thoroughly by hands, dry in sunlight, and pulverise into fine flour to be packed and marketed. Ragi papad is another recipe using urad dal flour, ragi flour, salt, pepper, oil, and papad khar. After separate sieving, mix the ingredients, make hard dough, and make papad. Ragi beverage can be prepared using ragi, moong dal, elaichi, and milk. Ragi and moong dal have to be soaked separately, germinate, dry in sunlight, roast and make a powder. We can add milk powder and elaichi and pack in air tight containers. Ragi cake is made with ragi flour, Maida, ghee, sugar, egg, baking powder, and vanilla essence. We have to mix the ingredients, beat the eggs and add, and bake at 200 degree centigrade in an oven. Ragi idli can be made using ragi, rice, urad dal, and salt. We have to soak them separately, grind separately, mix, and leave for fermentation before using. Ragi dhokla is made using ragi, Bengal gram dal, urad dal, curd, chilli paste, spices. Ragi and both dals are soaked separately, ground separately, mixed, and fermented. Then we can mix curd, spices, and steam the dough to make dhokla after tadka.
What are the key steps in processing of finger millets that contribute to enhancing nutritional values?
Our farmers do not keep things properly. They do not hull thoroughly, and the grains are not cleaned. Proper cleaning is required in ragi because when we harvest from the field, it will be mixed with particles of sand which are difficult to remove. Destoning machinery has to be used to remove the stones. Proper cleaning is very essential. The outer layer has to be removed so that the colour of ragi also changes from black to white. These things are needed to make the food tasty.
Can you highlight innovative methods of technology used in processing of finger millets value addition?
Machines are available for the processing of finger millets, but they are very expensive. They cn pulverise the grains into finer particles. Finger millets are coarse cereals, and so when we pulverise and make flour, particles are not finer. It becomes coarse. So we have to pulverise to increase the taste. We can make use of machines and other innovative methods which are not very feasible at homes to achieve finer particles of finger millets through pulverisation.
How does value addition in finger millets contribute to market competitiveness and consumer demand?
Finger millets are in great demand now. Of late, we find that the people living in urban areas also have taken a liking for the millet products. They choose to eat them on a regular basis. They are slowly coming out of using rice and wheat. Finger millet has occupied a strong position in urban kitchens. In abroad also, there is huge demand for millet products. India is exporting millet products to many countries as there is a great demand. When we process the millets, they fetch very good price for the farmers also. So processing is the first and foremost thing to benefit the farmers. The usage can be increased for consumers to improve their health also. Finger millet offers great benefits to farmers. The farmers in remote areas are involved in millet production as it is their traditional crop. Marketing is very much needed for the products, and when we refine them, they get more price. This is a concern of the farmers that need to be addressed.
Are there any specific challenges in processing and value addition of finger millets that need attention within the agriculture industry?
The basic challenge in this regard is for the farmers who grow finger millets in different parts, especially in remote areas. There is not enough growth of the crop. They cultivate different varieties of finger millets which makes it difficult to get quality product as when we go to collect from different parts of the state, we get mixture of many varieties. To get good quality millets, it is necessary to identify the varieties, and according to that, we have to collect the varieties and go for processing. This is the basic challenge as to how to grow the same variety by all farmers, and if we are not growing same varieties and they are of different types, then we should come up with a plan to collect separately to maintain good quality. This is a major challenge.
What role does R and D play in improving processing techniques of finger millets?
R and D has a major role to play. Many people are interested in this and have come forward to do researches on finger millets. From the government’s point of view, we have to work a lot on the different varieties, production, quality, and improvement of the grains. We have to spread the awareness among farmers and increase the area of cultivation also. This year is celebrated as Millet Year. The Central Government is helping us to overcome the challenges and help farmers get profit. The individual farmers are not expanding the area of cultivation, and they are not getting any benefit out of it. If area of cultivation increases, more farmers come forward to cultivate millets, the value will increase, and farmers will benefit. We have to work on these lines. R and D is a very basic step to improve the quality of any product.
How can small farmers or entrepreneurs integrate value addition practices into finger millet production process?
Small entrepreneurs in this sector will serve the farmers by providing technology to them, train them, collect their product from the fields, facilitate the cleaning process using machinery. In this way, the entrepreneurs can come forward to help small farmers who will benefit from the assistance and expertise.
In your experience, what value added products have shown significant market potential for finger millets?
Cake is in great demand. Even at the village level, they are making cakes which are tasty, and we can promote this product. Dhooska, made from rice flour, is widely used in Jharkhand, and similarly ragi can be used. We need to pulverise, decorticate before using ragi for this purpose.
What measures can be taken to promote awareness and consumption of value added products of finger millets among people?
Advertisement is the best step. Government has to take initiatives in this regard. Big players can come forward to create awareness among consumers in urban areas by talking to them about the benefits through seminars, webinars, and other means.
From sustainability perspective, how can processing and value addition in finger millets contribute to environmental conservation and resource efficiency?
Finger millet is a very useful crop. It can be grown on any type of soil, climate, and season. It does not need many fertilisers and insecticide. It is good in any climatic conditions, and since we do not use fertilisers and insecticide, it is also good for our health. It can replenish microorganisms in the soil as we do not use fertilisers and insecticides. So, in that way, it is environmentally also good for people.
Mr. Vijay Bharat
Secretary
Mobile Agricultural School &Services
Ranchi, Jharkhand.
Email : massagriindia@gmail.com
Phone: 7260987744
Finger millets is majorly grown by tribal people but considered as a super food. It contains many parts such as outer part, aleurone layer, scutellum, plumule, epiblast, stem, radicle from where the roots grow, endosperm, pericarp, germ endosperm, and stylet. The outer thick pericarp has to be removed from the kernel to further process the grain as it is a non-edible tissue. It can be done by hand pounding or by machines such as dehusking ones used in the case of rice. Processing is necessary to remove unwanted materials like stone, soil particles, stalks, chaff, and grains of other crops. It adds value to the product and get better value from the sale. Labour, the features, and non-availability of processed millets are the prime reasons for the less popularity of the millets. The farmers get less price though it involves lot of investment, but the processed form such as flour, the rate goes up. The huge margin goes to the middlemen. There is no well programmed industrial process available to make white products from coloured millets. The nutrient composition of the millets in value added products satisfy the consumer. There are different processing techniques such as pounding, parboiling, roasting, decertification are done in finger millets.
When the wet grain is pounded with wooden pestle in a wooden mortar after adding some water to remove fibrous bran and separation of endosperm is done. Dehulling is removal of outer layer of the seed using rice dehullers, and fortification helps in preparing ready to eat and ready to serve items easily which are in great demand. Milling is a process where finger millets are pulverised to prepare food products, and cleaning is done to remove foreign materials like stones, chaffs, stalks etc. It is done in stone mill or iron disk with emery coat. Milling is a process of separating bran and germ from the starchy endosperm to grind into flour, it removes seat cot, and still retains vitamins and minerals in the grains.
Roasting is another method to enhance the flavour and extension of storage life. Roasting and grinding makes the grain digestible without losing the nutrient components. Roasting is done at different temperatures at different times to make the grains into flour and porridge. The viscosity of the porridge decreases with increased roasting time and temperature. Popping is another traditional method used to make snack or breakfast. Malting is practised for speciality foods. Proteins, carbohydrates, and minerals are enhanced. Seeds are soaked in water for sprouting and then dried to develop essential enzymes to increase endosperm fortification and other nutritional properties. Secondary processing is a process to make the raw product suitable for consumables such as ready to eat and ready to cook products. The fat content is removed by processing. Heavy duty machinery are needed for flaking as in rice. The reaction removes sugar present in aleurone layer. It gives pleasant aroma to the product reducing antinutrients giving texture to the product.
The processing machinery involves grader and aspirator for separating materials like stones, sticks, sand, etc from the grains. This can be run by electricity or solar panels. Destoner, grader, and aspirator is for removing small stones and mud balls of equal size. Dehuller cum aspirator helps in removing husks from millets fully. This cannot, however, be afforded by all. Pulveriser is for grinding millets into powder or flour. This machine is also run by electricity or solar power.
We can get different value added products from finger millets. These products are good for all. It may not be as tasty as rice of wheat products. So, they are processed into different recipes such as dhokla, laddus, flour, papad, beverages, cakes, and namkhatai. These products are in great demand. We can make laddus from ragi which is a simple process and nutritious too. The laddu prepared in traditional method contains limited nutrients, low antioxidant potential, may cause gluten allergy, and comes at high cost. Ragi laddus are nutritionally dense, good antioxidant potential, and suitable for gluten allergic patients. They come at a low cost too. Multigrain flour is made with wheat, ragi, bajra, soyabean, maize, and Bengal gram. We have to clean the grains, wash them thoroughly by hands, dry in sunlight, and pulverise into fine flour to be packed and marketed. Ragi papad is another recipe using urad dal flour, ragi flour, salt, pepper, oil, and papad khar. After separate sieving, mix the ingredients, make hard dough, and make papad. Ragi beverage can be prepared using ragi, moong dal, elaichi, and milk. Ragi and moong dal have to be soaked separately, germinate, dry in sunlight, roast and make a powder. We can add milk powder and elaichi and pack in air tight containers. Ragi cake is made with ragi flour, Maida, ghee, sugar, egg, baking powder, and vanilla essence. We have to mix the ingredients, beat the eggs and add, and bake at 200 degree centigrade in an oven. Ragi idli can be made using ragi, rice, urad dal, and salt. We have to soak them separately, grind separately, mix, and leave for fermentation before using. Ragi dhokla is made using ragi, Bengal gram dal, urad dal, curd, chilli paste, spices. Ragi and both dals are soaked separately, ground separately, mixed, and fermented. Then we can mix curd, spices, and steam the dough to make dhokla after tadka.
What are the key steps in processing of finger millets that contribute to enhancing nutritional values?
Our farmers do not keep things properly. They do not hull thoroughly, and the grains are not cleaned. Proper cleaning is required in ragi because when we harvest from the field, it will be mixed with particles of sand which are difficult to remove. Destoning machinery has to be used to remove the stones. Proper cleaning is very essential. The outer layer has to be removed so that the colour of ragi also changes from black to white. These things are needed to make the food tasty.
Can you highlight innovative methods of technology used in processing of finger millets value addition?
Machines are available for the processing of finger millets, but they are very expensive. They cn pulverise the grains into finer particles. Finger millets are coarse cereals, and so when we pulverise and make flour, particles are not finer. It becomes coarse. So we have to pulverise to increase the taste. We can make use of machines and other innovative methods which are not very feasible at homes to achieve finer particles of finger millets through pulverisation.
How does value addition in finger millets contribute to market competitiveness and consumer demand?
Finger millets are in great demand now. Of late, we find that the people living in urban areas also have taken a liking for the millet products. They choose to eat them on a regular basis. They are slowly coming out of using rice and wheat. Finger millet has occupied a strong position in urban kitchens. In abroad also, there is huge demand for millet products. India is exporting millet products to many countries as there is a great demand. When we process the millets, they fetch very good price for the farmers also. So processing is the first and foremost thing to benefit the farmers. The usage can be increased for consumers to improve their health also. Finger millet offers great benefits to farmers. The farmers in remote areas are involved in millet production as it is their traditional crop. Marketing is very much needed for the products, and when we refine them, they get more price. This is a concern of the farmers that need to be addressed.
Are there any specific challenges in processing and value addition of finger millets that need attention within the agriculture industry?
The basic challenge in this regard is for the farmers who grow finger millets in different parts, especially in remote areas. There is not enough growth of the crop. They cultivate different varieties of finger millets which makes it difficult to get quality product as when we go to collect from different parts of the state, we get mixture of many varieties. To get good quality millets, it is necessary to identify the varieties, and according to that, we have to collect the varieties and go for processing. This is the basic challenge as to how to grow the same variety by all farmers, and if we are not growing same varieties and they are of different types, then we should come up with a plan to collect separately to maintain good quality. This is a major challenge.
What role does R and D play in improving processing techniques of finger millets?
R and D has a major role to play. Many people are interested in this and have come forward to do researches on finger millets. From the government’s point of view, we have to work a lot on the different varieties, production, quality, and improvement of the grains. We have to spread the awareness among farmers and increase the area of cultivation also. This year is celebrated as Millet Year. The Central Government is helping us to overcome the challenges and help farmers get profit. The individual farmers are not expanding the area of cultivation, and they are not getting any benefit out of it. If area of cultivation increases, more farmers come forward to cultivate millets, the value will increase, and farmers will benefit. We have to work on these lines. R and D is a very basic step to improve the quality of any product.
How can small farmers or entrepreneurs integrate value addition practices into finger millet production process?
Small entrepreneurs in this sector will serve the farmers by providing technology to them, train them, collect their product from the fields, facilitate the cleaning process using machinery. In this way, the entrepreneurs can come forward to help small farmers who will benefit from the assistance and expertise.
In your experience, what value added products have shown significant market potential for finger millets?
Cake is in great demand. Even at the village level, they are making cakes which are tasty, and we can promote this product. Dhooska, made from rice flour, is widely used in Jharkhand, and similarly ragi can be used. We need to pulverise, decorticate before using ragi for this purpose.
What measures can be taken to promote awareness and consumption of value added products of finger millets among people?
Advertisement is the best step. Government has to take initiatives in this regard. Big players can come forward to create awareness among consumers in urban areas by talking to them about the benefits through seminars, webinars, and other means.
From sustainability perspective, how can processing and value addition in finger millets contribute to environmental conservation and resource efficiency?
Finger millet is a very useful crop. It can be grown on any type of soil, climate, and season. It does not need many fertilisers and insecticide. It is good in any climatic conditions, and since we do not use fertilisers and insecticide, it is also good for our health. It can replenish microorganisms in the soil as we do not use fertilisers and insecticides. So, in that way, it is environmentally also good for people.
Mr. Vijay Bharat
Secretary
Mobile Agricultural School &Services
Ranchi, Jharkhand.
Email : massagriindia@gmail.com
Phone: 7260987744