Volume 8, Issue 11, November – 2023 International Journal of Innovative Science and Research Technology

ISSN No:-2456-2165

Novel and Traditional Way of Processing of

Millets and its Health Benefits
Dr. S. Kamalasundari1 ; Dr. A. Anuradha2; Malathi.G3
1
Assoc.Prof (FSN) Dryland Agricultural Research Station ,TNAU, Chetinadu
2
Assoc.Prof (Ag S.Sc) AC & RI, TNAU, Kezhvelur,
3
Assoc.Prof(Horticulture) ICAR Krishi Vigyan Kendra, Sandiyur, Salem

Abstract:- Millet represents a diverse crop providing food, cardiovascular disease, diabetes, and decreasing tumor
animal feed, fodder for animals and also used as fuel. Due instances, among other things (Kanorwala et al. 2022). Value
to its reduced consumption, the existing diversified added products from millets have the potential to add value to
processing technologies existing in market related to millet business and has a large potential for growth, as consumers
products were explored. Considering the market demand, believe that millet based foods contribute directly to their
the new trends in millet processing technologies has to be health.
improved in all primary, secondary and tertiary
processing methods as consumer acceptable Ready to eat Millet has historically been transformed into a range of
(RTE) Ready to use (RTU) products. The novel processed food recipe products by fermentation and malting. But
millet products will have good consumer preference across throughout time, a paradigm change gives rise to many food
age groups and with high nutritional value, convenience in products afresh commercially available goods. As the demand
marketing and shelf life. Millets is considered as base for new generation snacks fall into the following categories
material for neutraceutical products and target at national viz., lower fat, baked, not fried, and high-fiber products, this
and global level markets. This article aims at promoting can be highly possible by incorporating millets in many of the
millet to create awareness on health and nutritional merits recipes. Thus there is wider scope for promoting millet-based
of millet products and reinventing them as popular, value-added products among consumers.
convenient and healthy foods.
Moreover, with urbanization and nuclear families
Keywords:- Millet - Value Added Products – Marketable becoming the norm, the burgeoning millet based food industry
Produce – Health Benefits. holds promise for successful processing and marketing at both
the National and International levels.
I. INTRODUCTION
II. PROCESSING INTERVENTIONS
Millets are economically important crop that grows well
in dry environment and are nutritionally superior foods. It has Millets are highly nutritious, non-glutinous and non-acid
been an important staple food for millions of poor people in forming foods and are hence soothing and easy to digest. Also,
the dry and rainfed regions of the world (Saraswathi and processing methods such as puffing, flaking, fermentation and
Hameed 2022). Recently, millets are also termed as nutri- malting can decrease the level of anti-nutrients, increase
cereals, due to their high nutritional and mineral content nutrient bio-availability and enhance carbohydrate and protein
protein, fat, dietary fibre, B-Vitamin, also calcium, iron, zinc, digestion. Hence, malted millet-based foods are considered
potassium, and magnesium. They are gluten-free, low ideal for development of weaning foods, supplementary foods,
glycaemic index alkaline-forming grain and also rich in geriatric foods and other health foods. Processing of millets
phytochemicals and micronutrients and play a dynamic role in and making it as a value added products is greatly acceptable
the body's immunological system. They also posses by consumers and also enhances the nutritional value and shelf
nutraceutical characteristics due to their antioxidants property life period . Some of the Millet Industrial products that is
and thus protect human health by reducing blood pressure, commonly seen is presented in Table 1.
lowering the risk of heart disease, preventing cancer and

IJISRT23NOV895 www.ijisrt.com 594

Volume 8, Issue 11, November – 2023 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
Table 1. Common industrial products of millets
Millet name Common industrial products
All millets Dehulled millet, millet rice, parboiled millet rice ,millet flour ready to use products such as Puffed or Popped
millets and Flaked Millets. Extruded products such as Vermicelli , Noodles . Baked Products Fermented Products
like Malting and Weaning Foods Traditional Foods and Beverage fermented batters.
Sorghum Jaggery (unrefined sugar), Malted sorghum , bakery, feed for poultry and animal , high fructose syrup,
Pearl millet Dehulled millet, millet rice, parboiled millet rice ,ready to use products such as Puffed or Popped millets and
Flaked Millets. Extruded products such as Vermicelli , Noodles Malting and brewing, feed for poultry and animal
, starch, bakery, poultry and animal feed
Finger millet Dehulled millet, millet flour millet rice, parboiled millet rice ,ready to use products suchas Puffed or Popped
millets and Flaked Millets. Extruded products such as Vermicelli , Noodles Malted baby foods, bakery and food
for diabetics

III. HIGH DEMAND MILLET BASED  Destoner, Grader cum aspirator:

TECHNOLOGIES Destoner are made for removing stones, Aspirator
removes light weighted impurities and grader is to separate the
Convenience foods and ready-to-eat products have the grains based on its size. After the above process decortications
largest growth potential with respect to processing of millets. has to be done.
In the export market millet products that have growing
demand are extruded foods, convenience foods and millet  Millet Decorticator/Millet Dehulling machine:
flakes. Presently a very small percentage of these crops Various Decortications/ Dehulling machineries are
especially major and minor are processed into value added available in the market based on user capacity. The process
products. The demand for ready-to- cook and ready- to- eat involves, soaking of millets in 300 ml (weight /volume) 0.2 N
foods are also on constant rise. For this purpose, there is HCL for 15 hours and washing twice with water to remove the
introduction of new four called Composite flour which is hull. The grains are then scarified using the scarifier tool for
done by blending them with wheat flour after suitable one to three minutes can remove considerable amount of hull.
processing (Singh et al. 2005). One of the possible ways of
extending their utilization is possible with the combination of  Millet Millerand Flour Sifter
cereals, pulses, oilseeds and millets, many products can be In milling, normally milling efficiency and shelling index
developed such as extruded products (vermicelli and pasta), are considered as the prudent parameters that influence the
bakery products, savories, nutri-bar, etc. With the introduction head yield for further processing. Single stage, double stage
of millet processing machines many products comes for and multi mill type pulverizers are available. Based on the
commercialization with acceptable taste. requirement one can choose the pulveriser. The rough and
powdered flours are used in various value added food
IV. VALUE ADDITION MACHINERY FOR formulations such as halwa mix, adai mix, health mix or rawa.
MILLETS Flour sifter is used for sieving the grinded (powdered form) to
get very fine powder and hence can be directly packeted or
For establishing a millet processing unit, the following packeted after blending with other materials.
machines are essentially required. The cost of purchase of
these machineries range from Rs. 3-5 lakhs to 60-70 lakhs V. FUNCTIONAL AND NUTRITIONAL
depending upon the capacity of the machines. The uses of PROPERTIES OF MILLETS AND END USES
these machines are as follows.
Millets classified as coarse grains called with different
functional properties. Based on this property one can choose
the millet for the specific end use products. Due to
advancement in processing machineries any value added
products could be prepared using any of the millets.

IJISRT23NOV895 www.ijisrt.com 595

Volume 8, Issue 11, November – 2023 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165

Table 2. Functional and nutritional properties of millets and their end uses

Millets Functional Properties Nutritional Properties End uses

High hydration capacity

Oil fried Snacks
Sorghum Low swelling capacity fibre content is high
Edible cutlery and Pasta
High bulk density
High water solubility millet milk Batter, all
Pearl Millet Iron is high
High oil absorption capacity fermented products
High hydration capacity Batter and all fermented
Finger millet Rich in Calcium
High viscosity products
Porridge, sweet Snacks,
High viscosity
Foxtail millet High mineral ash Batter and all fermented
High water adsorption
products
Batter, all fermented
High emulsion activity and stability
Barnyard millet Rich in Iron products and RTE-millet
High dough raising capacity
breads
Fat and Porridge, sweet Snacks and
Little millet High water absorption index
Potassium content is high health mixes
Pasta, Noodles, weaning
Proso Millet High hydration index Zinc content is high
foods and millet milk

A. Malting and weaning foods

When millets are malted and used there is significant
increase in most of the nutrient composition such as fat,
vitamins B, fibre, C and their availability, minerals also
bioavailability of nutrients is improved along with the
sensory attributes of the grains.

 Method
In malting germination is an important process and the
temperature of 25 - 30 ºC is found to be optimal. The weaning
foods are prepared with the combination of 42% finger millet,
20 % legumes and 10 % groundnut. All these ingredients are
germinated, dried, roasted, sieved to flour and with 28%
additives such as sugar, oil, skim milk powder and vanillin are
added.

IJISRT23NOV895 www.ijisrt.com 596

Volume 8, Issue 11, November – 2023 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
B. Preparation of millet milk E. Bakery products
The finger millet and pearl millet is best suited for this Bakery products are popular all over the world and are
preparation. With the proportion of 70% millets 15% green preferred one in all age groups and their production has risen
gram and 15% wheat, all these ingredients are soaked for 12 by many folds due to varied taste. These products are sold
hours, sprouted for 48 hours then sundried and roasted, ground with attractive package and longer shelf-life to suit easy
in grinding mixer and stored in air tight containers. To one cup marketing. Finger millet, barnyard millet, kodo millet, pearl
of boiling water and I cup of milk two teaspoon of this mix millet and foxtail millet flour can be incorporated from 20 to
are added to prepare millet milk. Similar products are 50 % in bakery items like bread, soup sticks, biscuits, nan-
standardized by (Mali et.al. 2020; Girija and Kamalasundari khatai, chocolate, cheese, muffins, etc. Sometimes edible
2020) cutlery are prepared using this technology.

C. Convenience foods F. Biscuits/ Cookies

Extruded food products are commonly consumed Biscuits prepared from maida and using combination of
convenience foods in most of the developing countries. A few any millet flour. These can be stored for 120 days when
of convenience foods are flakes, pasta spaghetti, macaroni, packed in double pack of polypropylene/ pearlised BOPP and
vermicelli and noodles. In general they are made using refined metalised polyester/ polylaminate. For preparation of Millet
durum wheat flours. Multigrain flour, by combining wheat and cookies, Millet flour 750 g, maida 500 g, icing sugar 300 g,
millet flour in the ratio of 7:3 is one of the simple semi- Cake Margarine 650 g, corn flour 10g and baking powder 3g
finished products suitable for making chapatti (roti). In are the ingredients. Sieve the millet flour, maida, icing sugar,
choosing the same flour with particle size less than 10-41µm milk powder, Baking Powder etc., Then the dough is then
and 41-300 µm, it was found suitable for preparation of kneaded with cream, fat and sugar. Then add corn flour finely
noodles, pasta puffed snacks by incorporating at 10 to 20% and moulded in to desired shapes. It is then baked at 1800 C
level. As in Fig 1 we have to prepare the process and the for 15 minutes. Finally, it is cooled and packed.
machinery Extruder of Fig 2 is used. Barnyard millet and
proso millet can be added in much higher level at 20 and 15%
respectively. The optimum level of addition of finger millet,
foxtail millet and little millet was 10%. Millet based extruded
snack foods are prepared using twin-screw extruder using
different blends of cereal and millet combination or pulse
based ones etc.

G. Procedure for preparation of millet bread /bun.

Refined flour, little millet and pearl millet flour were
sieved to pass through a BS 60 mesh sieve. The flour was then
heated at 800C for 2 hours in a hot air drier, cooled and were
blended with Gluten replacers. For fermentation, dissolve 2
grams of sugar and 7 g of yeast in 100 ml of luke warm water
and kept for 5 minutes. Flour was mixed by using yeast
suspension and fat was added, mixed well and kneaded for 15
minutes. The dough was covered with a wet cloth and kept for
one hour. The dough was then moulded to bread shape and
D. Preparation of millet snack transferred into the greased bread moulder for final proofing
Millet flour snacks are very common in South India for 3 hours. The dough was then baked at 180oC for 40
especially barnyard, kodo miilet. Little millet flour (75%) and minutes and the gluten free bread were cooled and packed.
Bengal gram flour(25%) along with water and salt to form
dough are best suited for preparing is sev, mixture, murukku
etc. The consistency varies based on the end product that these
are extruded through different die and fried in oil

IJISRT23NOV895 www.ijisrt.com 597

Volume 8, Issue 11, November – 2023 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
production constraints, by using the technology transfer of
post-harvest processing developed in national and state
institutes. Such value addition technologies will result in
assured additional income and employment. Making millet
food products that deliver convenience, taste, texture, color,
and shelf-stability at economical cost for poor people is
needed. In addition, for promoting utilization of millet grains
in urban areas, it also open new markets for farmers.
Entrepreneurship Development Programmes are given at most
of the national and state institutes for processing of millets and
marketing of millet-based products. Therefore, enhancing the
nutritional quality of millet based value added product is
essential to increase the quality of human health.

REFERENCES

[1]. Adebiyi JA, Obadina AO, Adebo OA, Kayitesi E.

Fermented and malted millet products in Africa:
Expedition from traditional/ethnic foods to industrial
value -added products. Critical reviews in food science
and nutrition . 2018 ;58(3) :463 -474
H. Preparation of flakes [2]. Bembem K, Agrahar -Murugkar D. 2020 Development
Dehulled millets were soaked with water for 2 hours . As of millet based ready -to -drink beverage for geriatric
given in Fig:4 drain the water and roast it. The moisture of raw population. Journal of Food Science and Technology.
material mixture was adjusted to 10-15%. The grains were put Mar 23 ;57(9) :3278 -3283.
into flaking machine the flakes was dried at 50 ºC and [3]. Girija J. And S. Kamalasundari2021 Effect of Packaging
packaging/ Materials on Storage Quality of Functional Beverage
Mix,Madras Agric. J., doi:10.29321/MAJ.10.00048
I. Millet breakfast [4]. Girija, J. Kamalasundari, S G. Hemalatha andT. Uma
Millet based breakfast cereals can be prepared using Maheswari 2020Development of Functional Calcium
flaking fermented batters and puffing. The flaked and puffed Rich Beverage Mix for Lactose Intolerance People
millets can be made into millet bar using a binding agent like European Journal of Nutrition & Food Safety12(5): 73-
sugar syrup or jaggery. This mixture can also be mixed with 81
fruit candy/ roasted dry It is Ready To Eat (RTE) and is [5]. Kamalasundari, S and M. R. Premalatha 2014
generally taken as a breakfast cereal along with cold or warm Development of High Fiber and Low Glycaemic Food
milk. This type of cereal would be nutritionally superior to For Weight Reduction Asian Journal of Dairy and Food
single flakes alone. They are also normally fortified with the Science Vol.33,2: 87-91
necessary vitamins and minerals to enhance their nutritional [6]. Kanorwala B, Wadhawan N, Shekhawat P, Jain R. 2022
value. Significance of finger millet consumption on nutritional
status and management of diabetes mellitus: A review.
VI. PREPARATION OF LADDU the Pharma Journal SP-11(12): 977-979
[7]. Kiruthika,D PS Geetha, T Uma Maheswari, S
Millet flours, nuts are roasted in dry pan and mixed with Kamalasundari and A Kavitha Pushpam 2018
cardamom powder and groundnut powder and to add the Development and quality evaluation of buttermilk based
powdered jaggery/sugar syrup and melted the ghee mix it and pearl millet beverage, International Journal of Chemical
to make a delicious laddu. Studies, 6(3): 3453-3457
[8]. Mali SD, Deshpande HW, Katke SD. 2020
VII. CONCLUSION Standardization and Quality Evaluation of Non -Dairy
Probiotic Beverage Prepared from Finger Millet and
In the diverse Indian agribusiness sector, food-processing Foxtail Millet. International Journal of Current
sector is particularly promising and is undoubtedly one of the Microbiology and Applied Sciences . Aug 10 ;9(8) :2118
largest potential markets for processed foods. Millet based -2123.
food products offer a promise to enhance and ensure food and [9]. Saraswathi R and Hameed RS (2022) Value Addition
nutrition security, public health and agricultural sustainability. Influenced in Millet Products - A Review Austin Journal
Appropriate inclusion of millets helps to achieve food and of Nutrition and Food Science i 10(1): id1161
nutritional security of the population. The value chain
interventions can be made sustainable by resolving specific

IJISRT23NOV895 www.ijisrt.com 598

Volume 8, Issue 11, November – 2023 International Journal of Innovative Science and Research Technology
ISSN No:-2456-2165
[10]. Sheela, P, Uma Maheswari T, Kanchana S,
Kamalasundari S and Hemalatha G 2018 Development
and evaluation of fermented millet based curd. Journal of
Pharmacognosy and Phytochemistry, 7(4): 714-717.
[11]. Singh.P.,SG.Singh.,S.Srivastava,P.Agarwal (2005)
Physico-chemical characteristics of wheat flour and
millet flour blends.Journal of Food Science and
Technology 42(4):340-343
[12]. Soni Mokshika, Dr. Nikita Wadhawan, Jigyasa Rahal
and Jitendra Meghwal 2023 Benefits of millet based
beverages and their traditional way of processing and
utilization: A review The Pharma Innovation Journal
12(9)

IJISRT23NOV895 www.ijisrt.com 599