Department of Dairy and Food Technology College of Dairy & Food Science Technology, Udaipur Maharana...
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Department of Dairy and Food Technology College of Dairy & Food Science Technology, Udaipur Maharana Pratap University of Agriculture & Technology Udaipur
Department of Dairy and Food Technology College of Dairy &
Food Science Technology, Udaipur Maharana Pratap University of
Agriculture & Technology Udaipur - 313 001 CENTRE OF EXCELLENCE
ON PROCESSING & VALUE ADDITION OF MAIZE PILOT SCHEME ON
NUTRI-FARMS UNDER RKVY
Slide 2
Sanction Date: P107 (414) CSS/Plan/2013-14/14939-41 dated
06.03.2014 Total Fund: Rs.75 lakhs/- Spill over amount for the
project was received during June 2014 Principal
InvestigatorCo-Principal Investigator Prof. G. K. MathurDr. Nikita
Wadhawan SRF Miss Preeti Bajpai Dr. Mani G. Singh
Slide 3
HIGHLIGHTS Quality Protein Maize (QPM) Project Objectives
Milestones accomplished QPM based Value Added Products Developed
Nutritional Analysis Trainings and Literature Developed
Infrastructure Details Budget : Expenditure and Requirement
Slide 4
Maize or Corn (Zea mays) is a plant belonging to the family of
grasses. It is cultivated globally as one of the most important
cereal crops. It is the third most important food grain in India
after wheat and rice. The products include corn starch,
malto-dextrins, corn oil, corn syrup and products of fermentation
and distillation industries. It is also being recently used as
bio-fuel. Quality Protein Maize
Slide 5
Malnutrition in Rajasthan, especially among tribal children and
women is widespread, acute and even alarming. Majority of tribal
population suffers from hidden hunger or malnutrition (Protein and
Micronutrient) who majorly depend on traditional foods such as
maize, wheat and rice Traditional maize which is consumed in as a
major portion of their diet by the tribal population of the state
is deficient in lysine and tryptophan Hence, the QPM maize of the
agency can be procured from the supporting agency for the
development of value added recipes and further creation of
entrepreneurs.
Slide 6
Wide variety of products have been developed using QPM in
combination with wheat flour at Centre of Excellence on Processing
and Value Addition of Maize These products have good nutritive
value and excellent consumer acceptability. Also these products can
serve the best to entrepreneurs and small level enterprises as
these products have a very good market potential.
Slide 7
Attempts to modify the commonly consumed traditional products
like Rabodi in the form of nutri- rich product pastine developed by
the department may encourage its easy acceptability also. The
developed product further enriched with protein sources such as
whey and butter milk and also other sources of micro-nutrients like
fruits and leafy vegetables may help to combat the problem of micro
nutrient deficiency along with protein mal nutrition
Slide 8
To develop and standardize technologies for maize food products
and up-scaling. To analyze nutritional composition and evaluate
safety of selected maize food products. To assess consumer
acceptability, price and market strategies for maize processing. To
develop entrepreneurship and appropriate strategies to promote and
popularize maize for commercialization To provide technical
backstopping to entrepreneurs. OBJECTIVES
Slide 9
Milestones accomplished - 2014-15 Identification of
entrepreneurs engaged in manufacturing of maize based products in
the niche area Identification and availability of common recipes of
maize in Udaipur region. The recipes most commonly consumed
included traditional products like maize papdi, laddu, papad,
popcorn, ghat rab, rabodi etc. These are some of the most in demand
and consumed by nearly people of all the class. Quality Protein
maize (QPM) variety was identified and availability was checked.
QPM Pratap-1 was purchased in a single lot from the University
KVK-Banswara for the preparation of various recipes.
Slide 10
Various recipes of QPM were identified and R& D was done
regarding their methods, acceptability etc. The different recipes
included were: Baked products- Nan khatai, Bread, Cookies, Cake
etc. Extruded products Pasta, Noodles, Popped products etc.
Traditional products Raab, Papdi, Ladoo, Halwa, Burfi, Kheer,
Sattu, Cheela, Jajaria, Rabodi etc.
Slide 11
QPM based Value Added Products Standardized & Popularized
at Centre of Excellence Nankhatai Bread Cake Salted Biscuit Cookies
MuffinsEnriched Popcorn Whey & Butter Milk Based Pastine Khaman
Ladoo
Fortified popcorn Cabbage powder Tomato powder Mint powder
Extruded Products Whey based Pastine Butter milk based Pastine 100
60 70 60 70 80 70
Slide 16
Sensory Evaluation
Slide 17
The above products were evaluated for their Sensory
characteristics by a panel of 10 judges and the mean scores
obtained for each product are as follows: Name of the Recipe
Flavour Appearan ce ColourTexture Mouth feel
Nankhatai9.08.98.78.99.0 Bread8.18.28.38.28.4 Toast7.48.08.48.28.0
Chocolate Cake8.18.38.48.78.8 Salted Cookies8.48.38.17.9
Slide 18
Name of the Recipe Flav our Appeara nce ColourTexture Mouth
feel Whey based Pastine 7.27.97.57.37.7 Butter milk based Pastine
7.58.07.48.77.7 Enriched popcorn 7.98.88.78.48.2 Dhokla
8.18.47.78.37.9 Khaman 8.07.77.17.47.9 Ladoo 8.07.98.59.08.4
Slide 19
Proximate and amino acid content of the recipes Food Testing
Laboratory,Agriculture University, Junagadh, Gujarat Sample Name
Total Carbohydrate (%) True Protein (%) Total Fat (%) Ash (%) Lys
g/16g N Tryp g/16g N Fortified Popcorn (Tomato) 71.588.2113.763.44
Fortified Popcorn (Cabbage) 71.897.9014.453.35 Choco Muffins
47.966.0312.580.79 Khaman 33.176.381.144.1336.88.8 Maize Bread
61.366.374.111.605.52.0 Nan Khatai 54.897.0127.830.175.48.7 Coconut
Cookies 57.775.5933.140.52
Slide 20
Soy Maize Biscuits 71.938.1313.851.52 Vanilla Cake
48.766.6715.781.55 Pine apple Muffins 50.724.2113.340.96 Chocolate
Cake 39.916.6315.031.80 Laddoo 36.767.3728.510.59
Slide 21
GLIMPSES OF VARIOUS TRAINING ORGANIZED
Slide 22
Slide 23
Title of the TrainingBeneficiaries No of
ParticipantsDurationTotal MF Training on Value addition and
Processing of Maize Farmers187255 days Training on Value addition
and Processing of Maize Scientists and Subject matter specialist
from KVKs of university 108181 day Training for Youth
Entrepreneurship Development Students from different colleges
1510252 days Training for Youth Entrepreneurship Development
Students of B.Tech (Final Year) 3413475 days
Slide 24
Slide 25
Literature Developed Folders : 11 Booklet :1 Brochure:1
For the popularization of the Products among people these
products were served to people from university and
outsiders.Besides products were served to the following
dignitories: Central Agriculture Minister Governor, Rajasthan
Governor, Gujrat DG, ICAR, New Delhi Members Of Parliament VCs of
various Universities Secretaries of Govt. Of Raj. Dean, Directors
of Various Universities Local Leaders of Udaipur Private Companies
such as Reliance Farmers, Community people For the popularization
of the Products among people these products were served to people
from university and outsiders.Besides products were served to the
following dignitories: Central Agriculture Minister Governor,
Rajasthan Governor, Gujrat DG, ICAR, New Delhi Members Of
Parliament VCs of various Universities Secretaries of Govt. Of Raj.
Dean, Directors of Various Universities Local Leaders of Udaipur
Private Companies such as Reliance Farmers, Community people
Popularization of QPM based Value Added Products
Slide 31
Slide 32
Key Achievements Five entrepreneurs of the district were
identified and an intensive training program for 10 days was given
regarding maize product preparation to marketing of the products
during15th Feb to 24th Feb 2015. Regular monitoring of the trained
entrepreneurs through telephone and personal visit is in process.
Manager, Nestle India; Zoopy Noodles, Gujarat and Reliance, Udaipur
Rajasthan visited the centre and were acquainted with the products.
Manager, Zoopy Noodles showed his Interest in setting up of a Maize
based bakery products manufacturing plant in Udaipur itself.
Slide 33
Non RecurringRecurringHands on Training Hand Holding
Institutional Charges TOTAL Processing Equipment Miscella neous
equipme nts viz. Contract ual Raw Material Conting ency T.A.
325000010000004700005100005000003000005925001275007500007500000
1785000125013917397000300000001876374 1767000176000679900000262290
272574043148666100000322383 3351600352002724100000397601
302670704002500000000125667 226750352001613200185840092591
23940035200181410000077281 2328930352004026200000308355 14942
117271 EXP301142212501311121143137679903000018584003594755 BAL
2385789874991588793668634320102700005739161275007500003905245
Actual Budget Expenditure 2014-15
Slide 34
Way Forward - 2015-16 Market Opportunities for nutri-rich maize
products. Sale of nutri-rich products at CDFST sale at PRATAP Fresh
outlet and local market. Processing, Packaging and Capacity
BuildingStandardization and commercialization of the maize products
Establishment of maize based nutri-rich product enterprises in
south Rajasthan Popularization of products in tribal villages
through NGOs-KVKs and ICDS to combat malnutrition Inclusion of 2-3
nutri-rich maize products in mid-day meal scheme for schools