STUDY ON NUTRIENT COMPOSITION OF MILLETS AND

WAYS TO MINIMIZE LOSS DURING PROCESSING AND

VALUE ADDITION

PROJECT COMPLETION REPORT

Submitted to Agricultural Policy Planning

State Planning Commission

Government of Tamil Nadu

Post Harvest Technology Centre

Agricultural Engineering College and Research Institute

Tamil Nadu Agricultural University

Coimbatore - 641 003

Tamil Nadu

1. Name and title of the scheme :

Study on nutrient composition of millets and ways to minimize loss during processing and value addition.

2. Location : Post Harvest Technology Centre,

Agriculture Engineering College & Research Institute,

Tamil Nadu Agricultural University,

Coimbatore - 3.

3.

4.

Name and Designation of the Project Leader

Project leader

Co-PI

Duration of the scheme :

Dr.D.Malathi,

Professor (Food Science & Nutrition)

Post Harvest Technology Centre

TNAU, Coimbatore-3

1. Dr.NVaradharaju,

Professor and Head,

Post Harvest Technology Centre

TNAU, Coimbatore-3

2. Dr. G.Gurumeenakshi

Assistant Professor

Post Harvest Technology Centre

TNAU, Coimbatore-3

01-06-2014 to 30-11-2014 (Six Months)

CONTENTS

SL.NO. TITLE PAGE NO.

1. INTRODUCTION 1

2. MATERIALS AND METHODS 5

3. RESULTS AND DISCUSSION 11

4. SUMMARY AND CONCLUSION 65

5. WAY FORWARD 66

6. REFERENCES 67

1. INTRODUCTION

Millets are one of the oldest foods known to humans & possibly the first cereal

grain to be used for domestic purposes”. It is a cereal crop plant belonging to the grass

family Graminae. The term millet refers to several types of small seeded annual grasses

that belong to the species under five genera namely, Panicum, Setaria, Echinocloa,

Pennisetum and Paspalum in the tribe Paniceae and one genus Eleusine, in the tribe

Chlorideae. The origin of millet is diverse with varieties coming from both Asia and

Africa. Millets have been main staples of the people of semi-arid tropics of Asia and

Africa for centuries where other crops do not grow well. They have been cultivated since

time immemorial. There are around 6,000 varieties of millet grown throughout the world.

The origin and common names of millets are as follows.

Table 1.1 Origins and common names of millets

Crop Common names Origin Sorghum bicolor Sorghum, great millet, guinea corn,

kafir corn, aura, mtama, jowar, cholam. kaoliang, milo, milo-maize

Northeast region of Africa (Ethiopia-Sudan border)

Pennisetumglaucum Pearl millet, cumbu, spiked millet, bajra, bulrush millet, candle millet, dark millet

Tropical West Africa

Setariaitalica

Foxtail millet, Thenai, Italian millet, German millet, Hungarian millet, Siberian millet

Eastern Asia (China)

Panicumsumatrense Little millet, Samai Southeast Asia Paspalumscrobiculatum Kodo millet, Varagu India Panicummiliaceum

Proso millet, common millet, hog millet, broom-corn millet, Russian millet, brown corn, Panivaragu

Central and Eastern Asia

Echinochloa crus-galli and Echinochloa colona

Barnyard millet, sawa millet, Japanese barnyard millet, Kudhiraivali

Japan

Eleusinecoracana Finger millet, African millet, koracan, ragi, wimbi, bulo, telebun, Ragi

Uganda or neighboring region

Sources: 1) FAO, 1995 2) Rai et al., 2006

1

Millets need very little inputs for their sustenance and require only 25% of the water

consumed by crops such as sugarcane and banana. Millets do not demand rich soils for their

survival and growth; they can even grow on skeletal soils that are less than 15 cm deep.

They can grow well with the use of farmyard manures and household produced bio fertilisers

as nutrients, so usage of synthetic fertilizers are avoided. They can also be termed as pest free

crops since they are not attacked by pests during their growth or storage.

All these extraordinary qualities of millet farming system make them the climate

change compliant crops. Climate change portends less rain, more heat, reduced water

availability and increased malnutrition. If there is any cropping system that can withstand

these challenges, survive and flourish, it is the millet system. In spite of all these

extraordinary qualities and capacities of millet farming systems, the area under millet

production has been shrinking over the last five decades and rapidly after the green

revolution period. Between 1966 and 2006, 44% of millet cultivation areas were occupied

by other crops signifying an extraordinary loss to India’s food and farming systems.

The distribution of millets in India, trends in the distribution of area, production and

productivity of small millets in India are presented below.

Millet grains account for about one sixth of the total food grain production hold

an important place in the food grain economy of India. The millet production is shared by

South and East Asia (about 60%), Eurasia and Central Asia (14%), Africa (16%) and rest

of the World (10%). India is the largest producer of millet grains, producing about

33-37% of a total of 28 million tonnes of the world produce. Finger millet constituted

about 81 per cent of the minor millets produced in India and the rest by kodo millet,

foxtail millet and little millet. (Pradhanet al., 2010). The world total production of millet

grains at last count was 762712 metric tons and the top producer was India with an

annual production of 334500 tons (43.85%) (FAO, 2012).

Millets are highly nutritious, non glutinous and non-acid forming foods. Hence

they are soothing and easy to digest. They are considered to be the least allergenic and

most digestible grains available. Millets contain about 8 per cent protein and 4 per cent

fat. They are rich source of vitamins and minerals. Millets are especially rich in calcium.

The dietary carbohydrate content of millets is also relatively high. Although a

2

considerable portion of nutrients is concentrated in the seed coat, the bioavailability of

the nutrients present in the endosperm is higher than the seed coat nutrients. Anti-

nutritional factors such as phytate and polyphenols are also present in millets but they are

mostly confined to the seed coat and the milled millets are generally free from the

anti-nutritional factors. (Kumar, 2010)

Due to urbanization, increase in health awareness and buying capacity among city

dwellers, the demand for processed and convenience foods have increased drastically.

Millets are much cheaper, but they have to be properly processed for further usage.

About 50 million Indians suffer from diabetes, 15% of the Indian population are obese and

India ranks 128th among all the mal-nutrition countries. Hence, there is a need to educate people

about the health and nutritional benefits of millets to increase the consumption of millets and

millet based products to save people from health and malnutrition related issues.

The outer tough seed coat and the characteristic flavour associated with these millets

(Malleshi, 1989), cultural attachments and the non-availability of processed products similar

to rice or wheat (Malleshi and Hadimani, 1993) are the main reasons why they are less

popular among rice and wheat eaters. Small millets are well protected in glume encasements,

hence the conversion of the grain to rice and other forms are time consuming and laborious.

Unavailability of technologies, poor marketing facilities, unstable supplies and relative

unavailability of millets and its products, including flour, when compared with other popular

grains. Presently, machines to process millets are unavailable and hence the machines

utilized to process paddy are being used for processing millets. Machines suitable for

processing millet grains to be developed urgently to revive millets and address issues related

to food and nutritional security. Minor millets in particular could be in great demand in the

future if the technology for specific industrial uses is developed. While wheat and rice might

provide only food security, millets produce multiple securities (food, fodder, health, nutrition,

livelihood and ecological) making them the crops of agricultural security.

Precleaning, grading and dehulling are the basic unit operations involved in

conversion of millets into millet rice. The precleaners viz., destoners, aspirators and

graders are the machines that are usually utilized to clean grains. These machines are

already available for the precleaning of paddy. They can be utilized by fine tuning them

to suit cleaning of millets. The machine that has to be skilfully developed is the dehuller.

3

Dehulling is the process of removing the outer husk from the grains. It is a vital

process for obtaining rice and for further processing of grains. Unique dehullers based on

their engineering properties are to be manufactured for millets. Usually dehulling is done

by attrition, abrasion or impact hullers. Most of the hullers available work on the

principles of attrition or abrasion while impact hullers are rarely used nowadays. While

hulling with attrition or abrasive type hullers, the grains get polished and there is a

considerable loss in nutrients due to the removal of the bran layer, whereas it is not so in

impact type dehullers, since there is no rubbing involved during the process.

Value added products from millets have the potential to add value to business and

has a large potential for growth as consumers believe that millets and millet based foods

contribute good, directly to their health. By increasing the consumption of millets,

farmers in dry land areas will be encouraged to grow crops that are best suited for those

regions. This is a step forward towards sustainable cropping practices where by

introducing diversity in our diets, we respect the biodiversity in nature rather than

forcefully changing cropping patterns to grow wheat and rice everywhere.

Though millets are cultivated in small scale compared to the popular type of food

grains, loses both at field level and processing level are alarming – upto 15%. Being the

crops cultivated in small areas and in small qualities, incurring loss will further reduce

the quantity available. Thus appropriate steps for reducing the losses is the requirement

and the information on the losses and the methods of reducing losses are required to plan

the strategies by the policy makers. Under this situation this study was taken up with the

following objectives:

OBJECTIVES

1. To compile the information available on the nutritional composition of different

millets and products, and to determine the nutritional profile of the newer products.

2. To assess post-harvest losses in the stage of processing, storage, etc., for the

millets.

3. To identify the areas of post-harvest losses and methods to prevent the losses

during post-harvest and processing of millets.

4

2. MATERIALS AND METHODS

PART –I

NUTRIENT ANALYSIS AND VALUE ADDITION OF MILLETS

2.1. MATERIALS

2.1.1. Millets

The different varieties of millets were collected from the sites where millets are

grown predominantly in Tamil Nadu. The millets namely Sorghum and Pearl millet and

small millets namelykodo millet,little millet, foxtail millet, finger millet and barnyard

millet varieties were selected for the study based on their popularity, nutritional

characteristics and other specific characteristics. All the other ingredients needed for the

standardization of value added products were purchased from the local market.

2.1.2. Packaging materials

Poly Propylene (PP) pouches with 70 gauge, 100 gauge thickness and plastic

containers were purchased from the local dealer.

2.1.3. Chemicals

The chemicals with analytical reagent (AR) or laboratory reagent (LR) or

guaranteed reagent (GR) grade were used for analysis.

2.1.4. Equipment

The equipments available in the University were used in the present investigation

for the development of value added millet products.

1. Processing equipments

TNAU model double chamber dehuller and pulverizer

2. Dough mixing equipments

Flour sifter (M/S Sheet Master, CBE), Spiral kneader (M/S Sheet Master, CBE), Bread moulder (M/S Sheet Master, CBE)

3. Baking equipments and other cooking utensils

Rotary rack oven-Diesel operated (M/S Sheet Master, CBE), Baking oven (Memmert model 854, Schwabach, West Germany), Bread slicer (M/S Sheet Master, CBE) Stainless steel vessels, Mixer grinder, etc.,

5

4. Storage commodity Refrigerator (Godrej)

5. Texture analyzer Texture analyzer (TA-XT2i, Stable Micro Systems, Surrey, UK), Hunter Lab Colour Flex (Hunter Associates Laboratory Inc., Model: 450/00,Reston, Virgina, USA 20190, 471-6870)

6. Packing equipment Sealing machine (Preethi)

7. Weighing equipments Avery balance (2 kg capacity), Electronic balance (Shimadzu BL-120-H)

8. Analytical equipments

Sedimentation shaker (Muhlenbau sedimentation shaker, Model: 189, Peenya Industrial Area, Bangalore), Moisture meter (Model:RSMA 2, Rajdhani Scientific Instt. Co, New Delhi), Centrifuge (Universal model:11), Kjeldahl digestion mantle (Gerhardt), Soxhlet extraction apparatus (Pisces Instruments, Chennai), Muffle furnance (Gambak make, UK), Hot air oven (Narang Scientific company, India), U.V. Spectrophotometer (Varian, USA), Spectronic 20 (Bosch and Lamb, USA), Laminar air flow chamber, Water activity meter (HygroPalm AW1 (Cole Parmer A-37910-35, Huntington, New York, USA), Sedimentation shaker (Muhlenbau sedimentation shaker, Model: 189).

2.2. METHODS

2.2.1. EVALUATION OF DIFFERENT MILLETS VARIETIES FOR THEIR

NUTRITIONALVALUES AND CONSUMPTION QUALITIES

Collection of different millet varieties

Initially the project aimed in identifying the millet growing areas in Tamil Nadu,

with the help of agricultural officers, BDOs and farmers. The scheme officers and the

research fellows interacted with the local people and the farmers to identify the

commonly grown millets in the particular locality. Finally seven districts were chosen for

the study based on the availability of millet growing areas. The project sites include:

Mudukulathur, Paramakudi, Kadaladi, Kamuthi, and R.S.Mangalam blocks in

Ramanathapuram district, Anjetty block in Krishnagiri district, Peraiyur block in Madurai

district, Jawathu hills /Jamunamarrathoor in Thiruvannamalai district, Thalavadi in Erode

district, Annur block in Coimbatore district and Kolli hills in Namakkal district.

The research fellows interacted with the farmers and collected samples of the commonly

6

grown millet varieties. The major millets namely sorghum and pearl millet and small

millets namely kodo millet, little millet, foxtail millet, finger millet and barnyard millet

varieties were selected for the study based on their popularity and analyzed for their

nutritional characteristics and other specific characters.

The Project areas of Tamil Nadu involved in the study are given below

Name of the district Name of the block No. of villages No. of farmers

Coimbatore Annur 3 15

Madurai Peraiyur 10 50

Thiruvannamalai Jamunamarathoor 6 30

Krishnagiri Anjetty 6 30

Ramanathapuram Mudukulathur, Paramakudi, Kadaladi, Kamuthi, and R.S.Mangalam

5 30

Erode Thalavadi 3 15

Namakkal Kolli hills 3 30

Screening of millet varieties

The millet varieties collected from the seven project sites were evaluated for their

nutritional characteristics and analysed for their suitability for the standardization of

products.

Nutritional characteristics of the millet varieties

The chemical composition of the millet varieties was analyzed. The nutrients like

moisture, crude protein, carbohydrate, fat, crude fibre, calcium, iron and tannin were

analyzed. The procedure adopted is given below.

7

Parameters Methods References

Moisture Hot air oven method Ranganna (1995)

Carbohydrate Phenol sulphuric acid method

Dubois et al, (1956)

Crude Protein Micro kjelplus method AOAC, (1980) and Ma andZuazaga, (1942)

Fat Solvent extraction AOAC, (1980) and Cohen, (1917)

Crude fibre Acid and alkali digestion Sadasivam&Manickam (1996)

Ash Muffle furnace - dry ashing

AOAC, (1980)

Calcium Titration AOAC, (1980) and Clark andCollip, (1925)

Iron Colorimetric method AOAC, (1980) and Wong, (1928)

Tannin Colorimetric method Sadasivam and Manickam (1996)

2.2.2 VALUE ADDED MILLET PRODUCTS

PROCESSING OF MILLETS

The best suited millet varieties for the development of value added products

were selected based on their nutrient content. The grains were cleaned to remove the

dust, dirt, chaff and stones by winnowing and sieving. The cleaned grains were sun

dried by spreading uniformly for 5 - 6 hours. Conditioning of the grains was done by

adding water at the rate of 50 ml/Kg to the dried grains and mixed well. The moistened

grains were kept in an airtight stainless steel drum for 3hrs, at room temperature, so that

uniform moisture migration takes place which enables the loosening of husk. The

conditioned grains were pearled and dried in sun for 6 - 8 hours. The dried grains were

then pulverized to obtain flour.

DEVELOPMENT OF VALUE ADDED MILLET PRODUCTS

Traditional foods

Millet based value added foods were standardized including breakfast recipes,

sweet and snack recipes based on traditional methods replacing rice and wheat. Breakfast

recipes like Idli, Dosa, Idiappam, Rotti, Pittu, Upma, Vermicelli, Adai, Porridge, Khakra

and Chappathi. Sweets like Halwa, Leaf kolukattai, Adhirasam, Kesari, Nutritious ball,

8

Kheer and sweet Paniyaram. Snack items like Vadai, Pakoda, Ribbon pakoda, Omapodi,

Murukku, Thattu vadai, hot kolukattai and Vadagam. All the above recipes were

developed with millets replacing rice flour and other cereal grains. The products were

standardized and evaluated for their sensory attributes by a panel of trained members

using a nine point Hedonic scale. The developed products were evaluated for their quality

and nutritional attributes like moisture, energy, protein, fat, fibre, calcium and iron

content using standard procedures.

Bakery Products

Millets were incorporated in different variations from 30% to 50% level to develop

and standardize bread, cake, cookies, soup sticks and khari.

Pasta products

For millets to be competitive with important cereal foods, preprocessed or

alternative millet based foods are required. Vermicelli, noodles and Macaroni were

prepared from refined wheat flour and blending with millets in various proportions

(10, 20, 30, 40 and 50%). The developed products were packed in different packaging

materials. The samples were analyzed for their nutrient content and sensory attributes

using a score card with 9 point hedonic rating scale.

Flaked and popped products

For millets to be competitive with important cereal foods, preprocessed or

alternative millet based foods are required. Millet grains were flaked and popped using

flaking and popping machines to obtain different products. The flaked millets were used

in the standardization of boli, bar, sweet and hot upma. The popped millets were used in

standardization of upma, sweet balls, masala popped, bhelpur and cheeiam.

Instant Food Mixes

Millets were used for the standardization of instant food mixes.

9

Instant food mixes from millet flour

Breakfast recipes Sweet recipes Snack recipes

Health mix Halwa mix Murukku mix

Dosa mix Kesari mix Thattuvadai mix

Paniyaram mix Payasam mix Ribbon pakoda mix

Adai mix Ravaladdu mix Omapodi mix

Ravauppuma mix Kolukattai mix Samosa mix

Idiyappam mix vadagam

Rotti mix, Vada mix

Macaroni, Vermicelli

Quick cooking millet mixes

The preparation of quick cooking millets using pearled varieties of millet grains

was standardized. The process of preparation of quick cooking millets was developed.

The pearled grains were partially cooked for 50% of the conventional cooking time and

dried. The partially cooked grain was used for the preparation of quick cooking mixes.

The recipes were standardized and evaluated for their shelf life.

Bisibelabath mix, Puliyotharai mix, Mushroom Pulav mix, Tomato mix, Ravakitchadi

mix, Biriyani mix, Vangibath mix, Pongal mix, Coriander leaves mix and Mint mix.

SENSORY EVALUATION

In the present study, nine point hedonic scale rating was used to assess the

organolepticcharacteristics of the value added products from millets.

COST ANALYSIS

The cost of the developed products was analyzed systematically.

10

3. RESULTS AND DISCUSSION

NUTRITIONAL COMPOSITION OF MILLETS Sl

. No.

Mill

ets

Prot

ein(

g)

Fat(

g)

CH

O(g

)

Ene

rgy

(K.c

al)

Cru

de F

ibre

(g)

Cal

cium

(mg)

Iron

(mg)

Thi

amin

e (m

g)

Rib

ofla

vin

(mg)

1. Rice 6.40 0.40 79.00 346.00 0.20 9.00 1.00 0.21 0.05

2. Wheat 11.80 1.50 71.20 346.00 1.20 41.00 5.30 0.45 0.17

3. Finger millet 7.30 1.30 72.00 328.00 3.60 344.00 3.90 0.42 0.19

4. Little millet 7.70 4.70 67.00 341.00 7.60 17.00 9.30 0.30 0.09

5. Kodo millet 8.30 1.40 65.90 309.00 9.00 27.00 0.50 0.33 0.09

6. Foxtail millet 12.30 4.30 60.90 331.00 8.00 31.00 2.80 0.59 0.11

7. Proso millet 12.50 1.10 70.40 341.00 2.20 14.00 0.80 0.20 0.18

8. Barnyard millet 6.20 2.20 65.50 307.00 9.80 20.00 5.00 0.33 0.10

9. Sorghum 10.40 1.90 72.60 349.00 1.60 25.00 4.10 0.37 0.13

10. Pearl millet 11.60 5.00 67.50 361.00 1.20 42.00 8.00 0.33 0.25

11

3.1. MILLET VARIETIES IDENTIFIED IN THE DISTRICTS OF TAMIL NADU

The millet growing areas in Tamil Nadu were identified by the scheme officers

and research fellows with the help of agricultural officers, BDOs and farmers. They

interacted with the local people and the farmers to identify the commonly grown millets.

Finally seven districts were chosen for the study based on the availability of millet

growing areas. The project sites include: Mudukulathur, Paramakudi, Kadaladi, Kamuthi,

and R.S.Mangalam blocks in Ramanathapuram district, Anjetty block in Krishnagiri

district, Peraiyur block in Madurai district, Jawathu hills / Jamunamarrathoor in

Thiruvannamalai district, Thalavadi in Erode district, Annur block in Coimbatore district

and Kolli hills in Namakkal district. The major varieties of millets grown in the above

said districts are listed below in Table 1.

Table 1. Millet varieties identified in the districts of Tamil Nadu

S.No. District Area / Village Name of millet Variety name

1. Ramanathapuram

Nallur Barnyard millet

Vall – kudiraivali, Kattaikudiraivali

Muthukulathur Barnyard millet

Vallkudiraivali

Paranur Finger millet

Saradharagi

Puthenthal

Finger millet

Saradhakeppai, Muttikeppai, Kaalakeppai

2.

Erode

Nanjaiuthukuli

Sorghum

Kakkasolam, muthusolam, sensolam, irumbusolam, sivapusolam.

Nanjaiuthukuli

Pearl millet

Perunkambu, nattukambu, nada kambu, motchakambu, pachaikambu

Nanjaiuthukuli Little millet

Pei samai, karupusamai, nanjansamai

Nanjaiuthukuli Foxtail millet

Senthinai, rose thinai, perunthinai, koraali

Nanjaiuthukuli Kodo millet

Tirivaragu

12

S.No. District Area / Village Name of millet Variety name

3. Coimbatore Annur Sorghum Manjacholam Annur Pearl

millet Rawkumbu

4. Madurai Peraiyur Kodo millet

CO3,Senthazh varagu, karuvaragu, siruvaragu , uppuvaragu

Barnyard millet

Sadaikuthiraivali, M.kuthiraivali, A.kuthiraivali

5. Krishnagiri Anjetty Finger millet

Sunamani, bati, dasarabadi, mati, kalekeranga, kempuragi, pitchugaddiragi, halkuliragi, muttanragi, perunkezhvaragu, saratha

6. Thiruvannamalai Jawathu hills Little millet

Chittansamai, perunkolaisamai, vellaisamai, kalmannusamai, koluthanasamai, badasamai, kalasamai

7. Namakkal

Kolli hills Finger millet

Karunkuzhiyan, sundaangi, sattai, kaarakelvaragu,Perunkelvaragu, arisikelvaragu, kaungelvaragu

Kolli hills Foxtail millet

Paalanthinai, senthinai, mookanthinai, perunthinai

Kolli hills Little millet

Trigulasamai, perunsamai, kottaipattisamai, Sadansamai, malliyasamai

Kolli hills Kodo millet

Tirivaragu.

The above said millet varieties were identified to be grown by the farmers in the

districts of Tamil Nadu. Based on their availability, the millets samples were collected

from the project sites by the research fellows from the farmers of the locality and

analyzed for their nutrient content.The nutritionally rich millet varieties were taken up

for the standardization of value added products.

13

NUTRITIONAL COMPOSITION OF MILLETS( per 100g) Sl

. No.

Mill

ets

Prot

ein(

g)

Fat(

g)

CH

O(g

)

Ene

rgy

(K.c

al)

Cru

de F

ibre

(g

)

Cal

cium

(mg)

Iron

(mg)

Thi

amin

e (m

g)

Rib

ofla

vin

(mg)

1. Rice 6.40 0.40 79.00 346.00 0.20 9.00 1.00 0.21 0.05

2. Wheat 11.80 1.50 71.20 346.00 1.20 41.00 5.30 0.45 0.17

3. Finger millet 7.30 1.30 72.00 328.00 3.60 344.00 3.90 0.42 0.19

4. Little millet 7.70 4.70 67.00 341.00 7.60 17.00 9.30 0.30 0.09

5. Kodo millet 8.30 1.40 65.90 309.00 9.00 27.00 0.50 0.33 0.09

6. Foxtail millet 12.30 4.30 60.90 331.00 8.00 31.00 2.80 0.59 0.11

7. Proso millet 12.50 1.10 70.40 341.00 2.20 14.00 0.80 0.20 0.18

8. Barnyard millet 6.20 2.20 65.50 307.00 9.80 20.00 5.00 0.33 0.10

9. Sorghum 10.40 1.90 72.60 349.00 1.60 25.00 4.10 0.37 0.13

10. Pearl millet 11.60 5.00 67.50 361.00 1.20 42.00 8.00 0.33 0.25

The nutritional composition of the millets is compared with that of rice and

wheat. The protein content of foxtail millet, proso millet and pearl millet are

comparatively higher than the protein content in wheat. Pearl millet is high in fat content

(5.00 g /100g). The carbohydrate content of small millets are lesser than that of rice and

wheat. The carbohydrate content ranges between 307.00g to 361.00g per 100g of grains.

The fibre content of kodo, little, foxtail and barnyard millet is higher. Finger millet has a

remarkable amount of calcium 344.00mg / 100g. Millets are also rich sources of iron.

The iron content of little and pearl millet is 9.30 and 8.00mg /100g respectively.

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3.2 NUTRIENT ANALYSIS

NUTRITIONAL COMPOSITION OF SORGHUM VARIETIES

Sorghum grains are excellent source of nutrients to the millions belonging to the

economically challenged society in India, and these cereals have become synonymous

with health and nutrition. It forms a major source of proteins and calories in the diet. Five

sorghum varieties, namely CO (S) 28, CO (S) 30, TNSH 482, COH 4 and Sencholam were

procured from Tamil Nadu Agricultural University, Coimbatore for nutrient analysis.

Carbohydrate content was high in CO (S) 28, CO (S) 30 with the values of 87.50 g

followed by TNSH 482 (86.30 g) sencholam (70.12 g ) and COH4 (62.70 g).

The protein content was 8.60 g in CO (S) 28, 8.20 g in CO (S) 30 and TNSH 482,

7.70 g in COH4 and 7.35 g in sencholam. It was found to decrease on pearling. The fat

content ranged between 2.46 g to 2.20 g in all the quick cooking sorghum varieties.

The corresponding values after pearling were 2.09 g to1.35g/l00g. The fibre content of

whole and pearled quick cooking sorghum varieties ranged from 1.90 to 1.33 g/l00g and

1.71 to 1.30 g/l00g respectively.

Table 2. Nutrient composition of whole and pearled sorghumvarieties (per 100 g)

Nutrients CO (S) 28 CO (S) 30 TNSH 482 COH4 Sencholam

whole Pearled whole Pearled whole Pearled whole Pearled whole Pearled

Carbohydrate (g) 87.50 84.12 87.50 84.80 86.30 83.81 62.70 61.40 70.12 68.35

Protein (g) 8.60 8.43 8.20 8.01 8.20 7.64 7.70 7.01 7.35 7.13

Fat (g) 2.46 1.40 2.45 1.35 2.30 2.09 2.45 2.34 2.20 1.85

Fibre (g) 1.90 1.71 1.55 1.31 1.33 1.30 1.42 1.39 1.45 1.32

Calcium (mg) 23.15 22.71 22.20 22.10 23.21 22.32 22.10 21.20 23.15 22.70

Iron (mg) 3.85 3.72 3.91 3.84 3.32 3.10 3.40 3.20 3.62 3.34

Tannin (mg) 62.53 40.70 76.25 42.00 73.75 41.20 74.20 42.00 75.10 40.10

The calcium and iron content of the variety CO (S) 28 as whole grain was found

to be higher than other varieties, ie 23.15 mg per 100 g and 3.84 mg/100 respectively.

The pearled grain contained 22.71 mg/l00g of calcium and 3.72 mg/l00g of iron. Anti-

15

nutritional factor like tannin was found to be decreased during processing.

The tannin content of whole quick cooking sorghum varieties were 62.53 mg/l00g in

CO (S) 28, 76.25 mg/l00g in CO (S) 30, 73.75 mg/l00g in TNSH 482, 74.20 mg/l00g in

COH4, 75.10 mg/l00g in lsencholam. In pearled grain, the tannin content was found to be

lesser than whole grains. Based on the nutrient content it was concluded that

CO (S) 28 variety was selected for the standardization of value added products.

NUTRITIONAL COMPOSITION OF PEARL MILLET VARIETIES

Pearl millets are a great source of starch, making it a high-energy food. It is also

an excellent source of protein and fiber. It is said that the amino acids in the pearl millet

are more easily digestible than the ones found in wheat. Magnesium is essential for

maintaining good heart health, as it lowers blood pressure and reduces the risk of heart

attacks. Pearl millet is a rich source of phosphorus, which plays an important part in the

structure of body cells. Recent studies have proven that regular consumption of pearl

millets help in preventing gallstones and provide protection against breast cancer in

women. Apart from that, it has also shown a considerable reduction in the occurrence of

wheezing and asthma in children. Consumption of pearl millets helps in minimizing the

risk of type 2 diabetes. Five varieties of pearl millet were collected from the farmers of

Tamil Nadu and analysed for their nutrient content.

Table 3.Nutritional composition of Pearl millet varieties (per 100g)

Sl. No. Varieties Moisture

(g) Ash CHO

(g)

Protein

(g)

Fat

(g)

Crude Fibre

(g)

Calcium

(mg)

Iron

(mg)

1. Perunkambu 11.86 2.45 58.83 11.52 3.98 1.04 40.23 7.32

2. Nattukambu 11.41 2.86 59.36 11.82 4.46 1.21 41.82 7.68

3. Motachakambu 10.23 1.33 55.36 10.88 3.88 1.16 40.46 6.91

4. Pachaikambu 11.36 1.25 58.74 11.29 3.62 0.98 41.76 7.82

5. Raw kambu 11.23 2.59 58.21 10.14 3.78 0.77 41.70 7.09

16

The carbohydrate content of pearl millet varieties ranged from 55.36g to 59.36g

per 100g. The protein content of the variety nattukambu was 11.82g; the crude fibre

content of the same variety was 2.21g which was found to be higher than other varieties.

The iron content of the pearl millet varieties was between 6.91mg to 7.82mg per 100g of

the sample. The varieties nattukambu and perunkambu were identified to be suited for

product development based on their nutritional composition.

NUTRIENT COMPOSITION OF SMALL MILLET VARIETIES

Millets are full of nutrients which our body needs, such as magnesium, calcium,

manganese, tryptophan, phosphorus, fiber, and antioxidants. The tiny "grain" is gluten-

free and packed with vitamins and minerals. Millet grain is highly nutritious with good

quality protein, rich in minerals, dietary fibre, phyto-chemicals and vitamins. Finger

millet provides 8 to 10 times more calcium than wheat or rice. It is also rich in

phosphorous and potassium. The millet carbohydrates have the unique property of slower

digestibility and regarded as food for long sustenance. It also has high contents of

polyphenols and phytochemicals that are known to be having anti-fungal and

anti-bacterial properties. Dietary fiber protects against hyperglycemia, phytates against

oxidation stress and some phenolics and tannins act as antioxidants. Millets, being high fibre

foods contribute to well being in various ways by reducing the risk of cardiovascular

diseases, constipation, diabetes mellitus and cancer. They are also valued for natural

antioxidants and minerals and are gaining importance as complete nutrient source.

NUTRITIONAL COMPOSITION OF LITTLE MILLET VARIETIES

The nutrient composition of eight little millet varieties collected from the project

sites was analyzed. Among the small millets little millet or samai is highly nutritious.

The collected samples were found to be high in fat, iron and protein content than the

other cereals. Little millet protein contains amino acids in balanced proportions and is

rich in methionine, cysteine and lysine. They are beneficial to vegetarians who depend on

plant food for their protein nourishment.

17

Table 4. Nutritional composition of Little millet varieties (per 100g)

Sl. No. Varieties Moisture

(g) Ash CHO

(g)

Protein

(g)

Fat

(g)

Crude Fibre

(g)

Calcium

(mg)

Iron

(mg)

1. Chittansamai 10.59 1.01 82.89 7.38 3.79 6.42 16.57 7.77

2. Perunkolaisamai 10.65 1.36 85.39 6.95 2.23 6.45 14.65 7.62

3. Vellaisamai 10.35 1.23 83.24 7.55 3.74 5.52 14.25 6.01

4. Kalmannusamai 10.21 0.59 84.72 7.63 2.22 6.68 14.18 4.38

5. Koluthanasamai 10.59 0.66 84.85 6.12 3.46 5.36 15.93 7.68

6. Badasamai 10.33 0.59 78.94 6.89 2.24 7.12 14.23 6.91

7. Kala samai 9.18 0.62 84.61 7.41 2.15 6.97 12.10 6.51

8. Sadansamai 9.24 0.64 79.22 6.73 3.00 6.76 9.24 7.34

The carbohydrate content of little millet varieties ranged from 78.94g to 85.39g.

The protein content was found to be high in kalmannusamai with 7.63 g per 100g.

The calcium and iron content of chittansamai variety was found to be 16.57 and 7.77mg

respectively which was higher than the other varieties. The little millet varieties contain

high proportion of crude fibre ranging from 5.36 to 7.12g per 100g which help in

prevention of constipation, lowering cholesterol and slow release of glucose to the

bloodstream during digestion. The varieties chittansamai and Koluthanasamai were

identified to be best variety based on their nutritional composition and hence used in the

standardization of value added products.

NUTRITIONAL COMPOSITION OF FINGER MILLET VARIETIES

Finger millet is a versatile source of carbohydrate, protein and mineral that is

comparable to other common cereal grain. It is also a rich source of minerals having

significant amount of calcium, iron and phosphorus. Eleven landraces were analyzed for

their nutrient content.

18

Table 5. Nutritional compositions of finger millet varieties (per 100g)

Sl. No. Varieties Moisture

(g) Ash CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Calcium (mg)

Iron (mg)

1. Sunamani 10.12 2.12 69.56 7.05 1.19 2.15 321.10 3.12

2. Bati 10.94 1.22 68.29 6.98 1.01 2.68 311.48 2.98

3. Dasarabadi 11.18 2.14 69.35 6.64 1.25 2.71 319.05 2.84

4. Mati 10.54 1.88 67.34 6.87 1.33 3.01 319.00 3.81

5. Kalekeranga 11.15 1.36 62.58 7.04 1.06 2.96 329.98 3.25

6. Kempuragi 10.45 1.31 71.45 7.31 1.13 3.01 333.15 3.96

7. Pitchugaddiragi 10.98 1.28 66.98 6.58 1.29 2.04 324.01 3.28

8. Halukuliragi 10.72 1.24 65.29 5.97 1.54 1.98 310.00 3.16

9. Muttanragi 9.12 2.25 64.51 6.12 0.98 2.66 307.24 2.92

10. Perunkezhvaragu 10.87 1.97 69.68 7.03 1.00 2.97 331.67 2.45

11. Saratha 9.58 1.41 73.90 7.41 1.08 3.12 334.10 2.37

The carbohydrate content of the finger millet varieties ranged between 62.58 and

73.90g per 100g. The protein content of the varieties ranged from 5.97 to 7.41g per 100g.

The calcium content was found to be maximum in the variety of saratha (334mg/100g).

The iron content of the varieties ranged from 2.37 to 3.96mg per 100g and maximum iron

content was found in the variety Kempuragi. Based on the nutrient content the varieties

mati and kempuragi were found to be best suited for product development.

NUTRITIONAL COMPOSITION OF KODO MILLET VARIETIES

Kodo millet is rich in B vitamins, especially niacin, B6 and folacin, calcium, iron,

potassium, magnesium and zinc. Celiac patients can replace certain cereal grains in their

diets by consuming kodo millet in various forms including breakfast cereals. The four

landraces of kodo millet were collected from the project sites of Tamil Nadu and

analyzed for their nutrient content.

19

Table 6. Nutritional composition of kodo millet varieties (per 100g)

Sl. No. Varieties Moisture

(g) Ash (g)

CHO (g)

Protein (g)

Fat (g)

Crude Fibre (g)

Calcium (mg)

Iron (mg)

1. Senthazhvaragu 11.51 1.43 61.02 7.46 1.16 4.13 33.88 1.01

2. Karuvaragu 10.64 1.84 58.74 8.21 1.05 4.68 32.67 1.26

3. Siruvaragu 10.43 2.36 62.91 7.99 1.00 3.97 31.05 0.94

4. Uppuvaragu 11.87 1.97 59.01 7.87 1.12 4.61 32.41 0.81

The carbohydrate content of kodo millet was between the range of 58.74 and

62.91g per 100g. The protein and fibre content of the variety karuvaragu was found to be

maximum with the value of 8.21g and 4.68 per 100g respectively. Whereas the calcium

content of the variety senthazhvaragu was higher than the other varieties (33.88mg). The

iron content was considerably higher in karuvaragu. Senthazhvaragu and karuvaragu

were identified to be the best varieties for the standardization of recipes.

NUTRITIONAL COMPOSITION OF BARNYARD MILLET VARIETIES

Barnyard millet has good nutritive value. It is nutritionally superior to cereals like

any other minor millet. Barnyard millet is most effective in reducing blood glucose and

lipid levels compared to other millets and rice. Five varieties of barnyard millet was

identified from the project sites and analyzed for their nutrient composition.

Table 7. Nutritional composition of barnyard millet varieties (per 100g)

Sl. No. Varieties Moisture

(g) Ash CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Calcium (mg)

Iron (mg)

1. Sadaikuthiraivali 9.86 3.45 52.20 10.52 1.98 7.84 19.17 4.32

2. M kuthiraivali 10.41 3.86 50.56 10.02 1.46 8.21 18.32 4.28

3. A kuthiraivali 9.23 3.33 51.08 10.88 1.88 7.66 18.46 4.61

4. Kattaikuthiraivali 10.86 3.25 52.47 10.59 1.62 8.63 19.76 4.82

5. Val kuthiraivali 10.23 3.59 52.65 10.14 1.78 7.77 19.70 4.09

20

The carbohydrate content of barnyard millet varieties ranged from 50.56g to

52.65g per 100g. The protein content of the variety A-kuthiraivali was 10.88g, the crude

fibre content of the variety Kattaikuthiraivali was 8.63g which was found to be higher

than other varieties. The iron content of the barnyard millet varieties was between 4.28 to

4.82mg per 100g of the sample. The varieties Kattaikuthiraivali and Akuthiraivali were

best suited for product development based on their nutritional composition.

NUTRITIONAL COMPOSITION OF FOXTAIL MILLET VARIETIES

Foxtail millet has good nutritive value and it is a good source of carbohydrate.

It is also a rich source of calcium. It is rich in dietary fiber and minerals such as copper

& iron.It helps us to keep our body strong & immune.It helps to control blood sugar

&cholesterol levels.Four varieties of foxtail millet was identifiedamong which three

common varieties cultivated by the farmers in Tamil Nadu were collected and analyzed

for their nutrient composition.

Table 8. Nutritional composition of foxtail millet varieties (per 100g)

Sl. No. Varieties Moisture

(g) Ash CHO (g)

Protein

(g) Fat (g)

Crude Fibre (g)

Calcium (mg)

Iron (mg)

1. Senthinai 11.86 2.05 59.23 10.89 3.98 6.54 29.17 2.15

2. Rose thenai 10.41 2.15 60.58 11.02 3.46 6.21 29.32 2.28

3. Perunthenai 11.23 2.36 60.56 11.14 3.32 6.66 30.46 2.61

The carbohydrate content of foxtail millet varieties ranged from 59.23g to 60.56g

per 100g. The protein content of the variety perunthenai was 11.14g and the crude fibre

content was 6.66g per 100g of the grains which was found to be higher than other

varieties. The iron content of the foxtail millet varieties was between 2.15 to 2.61 mg per

100g of the sample. Based on the nutritional composition the variety perunthenai was

found to be best suited for product development.

21

3.3. STANDARDIZATION OF VALUE ADDED MILLET PRODUCTS

The different millet varieties identified from the districts of Tamil Nadu were

collected from the farmers based on their availability and analyzed for their nutritional

composition. Based on the nutrient content the best varieties were identified from each

millet for the standardization of value added products.

TRADITIONAL FOODS

The traditional and ethnic food items were standardized with millets that are being

grown by the farmers. The millets were used for the standardization of value added foods

belonging to the categories of traditional foods for the convenient preparation by rural

and town folk at low cost. Millets were substituted for rice and wheat flour in the

preparation of various traditional foods commonly consumed by the farmers. The recipes

developed from finger millet, little millet, kodo millet and barnyard millet were analyzed

for their nutrients using standard procedures. The developed traditional products were

found to be rich in protein, calcium and phosphorus. The protein content of adai prepared

from little millet was found to be 13.74 g/ 100gm. The iron content of kodo millet and

barnyard millet adhirasam was 16.3mg and 17.4mg respectively. (Tables-6, 7, 8 and

9).The overall acceptability of the developed products ranged between 8.1 to 8.6 for

Barnyard millet, 8.3 to 8.7 for Kodo millet, 8.1 to 8.7 for finger millet and 8.3 to 8.6 for

Little millet products.

The standardized traditional recipes include

• Breakfast food : Idli, Dosa, Idiappam, Rotti, Pittu, Upma, Adai, Porridge,

Khakra,Paniyaramand Chappathi.

• Sweets : Halwa, sweat kolukattai, Adhirasam, Kesari, Nutritious

ball and Kheer.

• Snacks : Vadai, Pakoda, Ribbon pakoda, Omapodi, Murukku,

Thattuvadai, HotkolukattaiandVadagam.

22

FINGER MILLET BASED TRADITIONAL RECIPES

23

Table 9. Nutrient content of finger millet breakfast recipes

Name of the Product

CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Folic acid (µg)

Idli and Dosa(80%) 68.96 11.02 1.40 3.12 3.93 302.32 305.14 1.27 42.35

Idiappam (100%) 72.00 7.30 1.30 3.60 3.90 344.00 283.00 1.10 18.30

Rotti (100%) 51.04 5.59 1.01 2.93 3.37 251.45 209.93 0.95 13.40 Pittu (100%) 70.21 5.93 5.13 3.06 3.11 260.80 236.40 0.90 14.97 Upma (100%) 56.78 9.22 1.52 2.70 3.55 245.14 275.58 1.22 41.20 Adai (60%) 67.07 13.50 1.97 2.56 4.08 253.30 315.30 1.52 66.10 Porridge(100%) 70.75 4.55 1.70 1.80 1.21 222.00 174.00 0.55 11.27

Nutrient content of finger millet sweet recipes

Name of the

Product

CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Folic acid (µg)

Halwa (100%) 53.65 4.33 35.08 1.21 1.79 111.80 130.20 0.45 5.49

Sweet Kolukattai (100%)

70.13 6.09 4.35 3.39 3.54 273.40 240.65 0.90 14.72

Nutrient content of finger millet health drink

Name of the

Product

CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Folic acid (µg)

Finger millet malt

(100%)

77.48 5.86 1.04 2.88 31.51 277.60 226.40 0.88 14.64

Nutrient content of finger millet snack recipes

Name of the Product

CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Folic acid (µg)

Vadai (40%) 58.38 16.96 2.52 2.05 3.66 223.88 322.63 1.65 88.37 Pakoda (85%) 62.62 6.28 25.93 2.76 2.95 244.00 225.47 1.10 15.52 Ribbon pakoda(70%) 65.20 6.52 6.21 12.25 3.15 175.68 225.20 1.65 25.50

Omapodi (85%) 69.37 10.68 2.73 3.87 4.55 266.75 279.24 1.78 41.16 Murukku (75%) 67.53 7.83 6.67 12.52 3.04 178.90 228.42 1.68 25.27 Thattuvadai (90%) 49.18 6.46 31.34 2.28 2.87 278.24 202.90 0.90 25.73

24

KODO MILLET BASED TRADITIONAL RECIPES

25

Table 10.Nutrient content of kodo millet breakfast recipes

Name of the Product

CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Folic acid (µg)

Idli and Dosa (75%) 63.89 12.6 1.49 6.94 1.45 61.40 241.00 1.98 51.60

Paniyaram (80%) 45.57 9.94 11.40 5.10 1.73 92.00 193.00 1.70 43.20

Idiappam (75%) 60.80 5.03 11.00 4.50 0.69 20.30 129.00 1.15 11.60

Adai (50%) 62.25 13.10 11.90 6.35 2.58 103.00 243.00 2.60 51.00

Rotti (80%) 47.50 5.96 11.20 4.80 2.38 90.60 139.70 1.45 14.80

Pittu (80%) 61.14 5.96 9.18 6.12 1.14 34.20 169.00 1.36 16.40

Upma (100%) 45.40 6.91 8.84 6.07 3.13 56.30 158.00 1.57 22.80

Chapathi (50%) 54.12 8.16 11.20 4.36 2.16 30.00 217.00 2.52 23.50

Khakra (50%) 67.65 10.20 1.55 5.45 11.70 37.50 272.00 3.15 29.50

Nutrient content of kodo millet sweet recipes

Name of the Product

CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Folic acid (µg)

Halwa (90%) 56.03 3.97 32.80 2.06 0.93 16.90 96.00 0.89 8.20 Sweet Kolukattai (100%) 65.30 7.97 7.48 6.41 1.99 110.00 199.70 1.67 9.92

Kheer (100%) 54.43 4.33 11.30 3.22 1.77 55.70 109.00 0.71 7.78 Adhirasam (50%) 83.50 3.98 0.53 2.30 16.30 49.30 107.00 0.98 7.78

Kesari (100%) 64.90 5.05 13.20 2.82 0.95 33.90 93.80 0.69 7.78 Sweet adai(70%) 72.57 10.50 1.55 3.87 3.01 54.80 199.00 1.35 51.10

Nutrient content of kodomileet snack recipes

Name of the Product

CHO (g)

Protein (g)

Fat (g)

Crude Fibre(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Folic acid (µg)

Vadai (75%) 51.40 9.97 2.19 5.56 2.13 52.50 193.00 1.79 52.60 Pakoda (75%) 52.90 7.33 1.57 7.67 1.15 76.75 170.00 1.75 20.70 Ribbon pakoda(90%) 60.76 8.32 6.37 9.07 0.71 58.10 192.00 2.18 23.50

Kolukkattai (100%) 45.11 6.55 11.90 6.12 1.78 70.70 151.00 1.51 19.80

Murukku (100%) 56.50 8.12 6.98 8.52 1.77 105.00 189.80 2.07 22.50 Thattuvadai (80%) 59.85 9.49 5.90 8.34 1.44 48.80 197.00 2.07 34.30

Vadagam (90%) 62.7 9.20 2.32 10.2 1.16 86.3 213 1.16 20.8

26

LITTLE MILLET BASED TRADITIONAL RECIPES

27

Table 11. Nutrient content of little millet breakfast recipes

Name of the Product

CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Folic acid (µg)

Idli and Dosa (80%) 65.06 11.32 4.05 6.24 8.14 13.44 211.92 2.91 35.10

Idiappam (100%) 67.00 7.00 4.70 7.60 9.30 17.13 215.12 3.20 9.00

Rotti (100%) 47.79 5.85 3.22 5.53 6.88 16.14 214.89 2.32 7.36

Pittu (100%) 66.46 6.23 7.66 6.06 7.16 15.55 215.05 2.48 8.00

Upma(100%) 53.78 9.46 3.57 5.10 6.79 18.94 216.10 2.48 35.61

Adai (65%) 64.07 13.74 4.01 4.96 12.90 12.10 160.15 2.78 60.52

Porridge (100%) 68.25 4.75 3.40 3.80 5.36 16.50 216.32 1.60 6.62

Nutrient content of little millet sweet recipes

Name of the Product

CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Folic acid (µg)

Halwa (80%) 52.15 4.45 36.10 2.41 3.41 13.70 111.30 1.08 2.70

Sweet Kolukattai (100%)

66.38 6.39 6.87 6.39 7.59 28.15 193.40 2.48 7.75

Nutrient content of little millet snack recipes

Name of the Product

CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Folic acid (µg)

Vadai (40%) 56.88 17.08 2.31 3.25 5.28 11.88 303.73 2.92 85.58

Pakoda (85%) 59.12 6.56 28.38 5.56 6.73 15.10 181.37 2.57 9.01

Ribbon pakoda (50%)

61.87 7.51 1.54 3.42 3.54 13.24 268.65 1.10 23.69

Omapodi (85%) 66.62 10.90 4.65 6.07 7.52 14.90 244.59 2.94 36.05

Murukku (75%) 65.53 8.37 8.07 4.12 5.20 13.15 203.22 2.52 21.55

Thattuvadai (90%) 46.18 6.70 33.38 4.80 6.11 15.80 165.10 2.16 20.15

28

BARNYARD MILLET BASED TRADITIONAL RECIPES

29

Table 12. Nutrient content of barnyard millet breakfast recipes

Name of the Product

CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Idli and Dosa (75%) 63.10 11.1 2.08 7.52 4.73 56.30 307.00 3.59

Paniyaram (80%) 45.39 8.99 11.7 5.46 3.75 14.40 233.00 2.69

Idiappam (100%) 60.58 3.98 1.14 4.90 2.94 16.75 175.00 2.25

Adai (75%) 62.05 12.00 12.30 6.75 4.83 80.24 289.00 3.70

Rotti (80%) 23.40 5.12 11.50 5.12 4.18 17.80 176.50 2.33

Pittu (100%) 60.90 4.70 9.66 6.60 3.84 16.63 224.00 2.68

Upma (100%) 45.20 5.65 9.32 6.55 3.83 18.54 213.00 2.89

Chapathi (50%) 53.90 7.32 11.50 4.68 3.96 12.20 254.00 3.40

Khakra (50%) 67.45 9.60 1.95 5.85 4.95 11.68 317.00 4.25

Nutrient content of barnyard millet sweet recipes

Name of the Product

CHO (g)

Protein (g)

Fat (g)

Crude Fibre

(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Halwa (80%) 55.95 3.55 32.90 2.22 1.83 15.50 124.00 1.33

Kheer (100%) 54.30 10.80 11.30 3.46 1.37 19.80 213.12 -

Sweet Kolukattai (100%) 65.04 6.61 8.00 6.93 4.90 30.45 198.50 3.10

Sweet adai (70%) 72.40 9.66 1.86 4.19 4.81 17.56 205.14 2.23

Adhirasam (50%) 83.43 3.45 0.73 2.50 17.40 27.50 132.25 1.53

Kesari (100%) 64.70 11.60 13.50 3.06 2.30 25.80 121.36 1.35

Nutritious ball (30%) 61.27 13.70 21.30 3.12 2.89 16.90 159.48 1.63

30

Nutrient content of barnyard millet snack recipes

Name of the Product

CHO (g)

Protein (g)

Fat (g)

Crude fibre(g)

Iron (mg)

Calcium (mg)

Phosphorus (mg)

Niacin (µg)

Vadai (75%) 51.20 8.92 2.59 5.96 4.38 49.00 239.00 2.89

Pakoda (100%) 49.40 5.44 2.06 7.78 4.27 70.50 225.00 3.19

Ribbon pakoda(100%) 60.40 6.43 70.90 9.79 4.76 51.80 274.00 4.16

Murukku (100%) 56.20 6.44 7.62 9.16 5.37 99.70 263.00 3.83

Thattuvadai (100%) 59.50 7.81 6.54 8.98 5.04 43.20 270.00 3.83

Kolukkattai (100%) 44.87 5.29 12.30 6.60 4.48 66.46 206.00 2.83

Vadagam (100%) 62.36 7.31 3.04 10.90 5.21 80.00 296.00 4.39

BAKERY PRODUCTS

The millets incorporated bread was standardized by incorporating millets at

different proportions (10% to 70%). The bread prepared with 20% incorporation of

millets was found to be more acceptable up to 3 days. The cost of millet bread works out

tobe Rs. 30.00 per 400g.

Millets based cakes were standardized at various levels of incorporation and were

highly acceptable at 30% incorporation level for a period of 7 days. The cost of millet

cakes was averaged to be around Rs.200 per kg of the product.

The millet incorporated cookies was standardized by incorporating millets at 25%,

50% and 75%. The products were evaluated for their sensory attributes using a nine

point hedonic scale by panel of members. The developed cookies were highly acceptable

at 50% incorporation level and the shelf life of the product was 15 days. The developed

products were analyzed for their nutrient content. The cost of cookies was Rs.200 per kg

of the product.

31

Foxtail millet Little millet Kodo millet

Table 13. Nutrient content of millet based bread (per 100g)

Nutrients Refined Wheat Flour

Kodo Millet Flour

Little millet flour

Foxtail millet flour

Moisture (g) 10.33 11.01 10.84 10.75

CHO (g) 73.78 74.79 74.58 73.96

Protein (g) 11.26 8.69 8.59 9.35

Fat (g) 2.86 2.90 3.76 3.24

Crude Fibre (g) 0.36 1.31 1.46 1.53

Ash (g) 1.29 1.35 1.30 1.26

Calcium (mg) 20.61 21.54 19.88 22.21

Iron (mg) 2.24 2.33 3.36 2.28

Tannin (mg) 54.71 55.86 58.86 73.22

The breads prepared from millets were highly acceptable. The carbohydrate

content of millet bread varied between 73.96g to 74.79g per 100g of the product.

The protein and crude fibre content was high in foxtail millet bread being 9.35g and

1.53g per 100g of the product. The calcium content was also high in foxtail millet bread

when compared with other millets. Little millet bread had high iron content 3.36mg per

100 of the product.

32

Table 14. Nutrient content of millet based cookies (per 100g)

Nutrients Refined wheat flour

Kodo millet flour

Little millet flour

Foxtail millet flour

Moisture (g) 12.58 9.13 8.24 8.25

Carbohydrate (g) 66.54 66.48 66.85 64.81

Protein (g) 13.65 6.45 6.25 7.79

Fat (g) 20.12 20.77 21.87 21.73

Crude Fibre (g) 0.46 3.10 2.65 2.77

Ash (g) 1.00 0.92 0.90 0.98

Calcium (mg) 17.62 19.07 15.73 20.40

Iron (mg) 1.83 1.51 4.03 1.86

Tannin (mg) 43.88 47.87 45.47 45.12

Cookies standardized from millets were highly acceptable. The carbohydrate

content of the developed cookies ranged from 66.48g to 66.85g per 100g of the product.

The protein and calcium content of foxtail millet was higher with values 7.79g and

20.40g per 100g of the product. The iron content of little millet was considerably higher

than the other millet cookies being 4.03mg per 100 g of the product.

Soup sticks -20% Twist Khari -40%

33

PASTA PRODUCTS

Vermicelli, noodles and Macaroni were prepared at various substitution levels of millet

flour (10, 20, 30, 40, 50, 60 and 70%). The products were found to be acceptable up to an

incorporation level of 30 per cent. The nutrient content of kodo millet vermicelli was analyzed.

. The calcium and phosphorus of vermicelli ranged from 19.5 to 103.03mg/ 100 g of the

product respectively. The iron content of the developed product ranged from 3.73 mg/100g and

at 30 per cent incorporation level. The cost of the millet based products works out to Rs.150 per

kg of vermicelli and Rs.170 per kg of noodles and macaroni.

PASTA PRODUCTS

INSTANT FOOD MIXES Instant food mixes from milletswere standardized. The recipes were standardized

from the best varieties of millets identified based on their nutrient content.

34

Table 15.Instant food mixes from millet flour

Breakfast recipes Sweet recipes Snack recipes

Health mix

Halwa mix Murukku mix

Dosa mix, Paniyaram mix Kesari mix Thattuvadai mix

Adai mix Payasam mix Ribbon pakoda mix

Ravauppuma mix Ravaladdu mix Omapodi mix Idiyappam mix Kolukattai mix Samosa mix Rotti mix, Vada mix vadagam

The five instant mixes idli, dosa, paniyaram, appam and halwa mix developed

from kodo and barnyard millet were evaluated for its nutrient content.

Table16.Nutritive value of Kodo millet and Barnyard millet Instant food mixes

Nutrients Kodo millet Barnyard millet

T1 T2 T3 T4 T5 T1 T2 T3 T4 T5

Moisture (g) 9.60 9.60 9.80 10.0 11.00 10.10 10.10 9.60 10.10 10.80

Protein (g) 11.37 11.37 9.50 10.45 3.97 9.62 9.62 8.15 9.40 55.95

Fat (g) 1.50 1.50 1.20 1.55 32.8 2.80 2.80 2.90 2.70 3.55

Crude fibre(g) 4.20 4.20 4.30 4.35 2.06 6.90 6.90 4.33 3.90 2.25

Tannin (g) 3.40 3.40 3.10 3.50 4.26 4.10 4.10 3.80 4.15 3.89

Calcium (mg) 53.20 53.20 55.00 59.10 16.9 57.18 57.18 81.78 55.28 15.5

Phosphorus(mg) 121.70 121.70 200.30 120.60 96.0 277.60 277.60 224.00 217.68 124

Iron (mg) 2.17 2.17 1.98 2.34 1.93 2.34 2.34 3.75 3.25 1.83

T1-Idli, T2-Dosai, T3-Paniyaram, T4- Appam,T5-Halwa

The protein content was high in kodo millet based mixes ranging from 9.50 to

11.37g/100g and the barnyard millet mixes ranging from 9.62 to 9.4g/100g of the

product. The crude fibre content was high in kodopaniyaram mix (4.35g per 100g) and

barnyard idli and dosa mix (6.90g per 100g). the calcium and iron content of kodo millet

instant mixes was high in paniyaram and appam mix, whereas in barnyard millet the

calcium and iron content were high in idli/ dosa and paniyaram mix. The cost of the

developed mixes averaged to Rs.150 per kg of the product.

35

FLAKED AND POPPED MILLET PRODUCTS

Millets were flaked and popped in flaking and popping machines to develop

various flaked and popped millet products. The developed millet flakes and popped

products were found to be highly acceptable.

36

QUICK COOKING INSTANT MILLET MIXES

The quick cooking millet mixes were standardized for the convenience of

urban consumers. The developed mixes were highly acceptable and the shelf life

of the optimized quick cooking grains was up to six months. The recipes were standardized

using sorghum and were followed similarly for pearl millet and other small millets. The cost

of the quick cooking millet products was averaged to be Rs. 200/-per Kg. The nutrient

content was analyzed for sorghum based quick cooking instant food mixes.

Table 17. Nutrient content of Quick cooking sorghum based instant mixes (per 100g )

S.No. Name of the product

Moisture gm

Carbohydrate gm

Protein gm

Fat gm

Fibre gm

Calcium mg

Iron mg

1 Bisibelabath mix

8.22 74.04 44.97 2.36 4.16 68.20 4.55

2 Puliyotharai mix

8.13 60.81 10.37 4.69 4.06 150.77 7.37

3 Mushroom Pulavoo

8.42 161.48 12.58 8.06 6.76 177.81 6.49

4 Tomato mix 8.04 65.67 11.94 15.26 7.57 328.19 7.30

5 Ravakitchadi 8.21 139.12 41.93 8.00 7.99 148.75 6.49

6 Biriyani mix 8.14 62.80 43.43 2.17 11.00 173.09 10.60

7 Vangibath 8.32 58.34 11.09 9.71 10.42 176.19 4.97

8 Pongal mix 8.33 80.85 17.55 7.48 7.68 155.61 7.07

9 Corriander leaves mix

8.10 61.39 18.93 4.18 11.68 181.15 5.10

10 Mint mix 8.09 60.47 14.17 11.84 12.45 413.17 24.04

The quick cooking millets were found to be highly acceptable and fairly

good sources of iron and calcium. The protein content of the developed mixes ranged

from 10.37g to 44.07g per 100g of the product. The calcium content ranged from 68.20mg

to 413.17mg per 100g of the product. The crude fibre content was considerably high in

biriyani, coriander and mint mix. The iron content was found to be high in mint mix with

the value being 24.04mg per 100g of the product.

37

PLATE NO. 1 QUICK COOKING SORGHUM MIXES

Tomato Mix Mushroom Pulavoo Mix RavaKitchadi Mix

Mint Mix Bisibelabath Mix Bisibelabath Mix

Coriander Leaves Mix Vangibath Mix Puliyotharai Mix

38

PLATE NO. 2 SORGHUM FLOUR BASED BREAKFAST INSTANT MIXES

Paniyaram Mix Vada Mix

Dosa Mix Idiayappam Mix

Rotti Mix RavaUppuma Mix

Vermicelli Macaroni

39

PLATE NO. 3 SORGHUM FLOUR BASED SWEET

AND SNACKINSTANT MIXES

Kesari Mix RavaLadoo Mix

Halwa Mix Payasam Mix Kolukkattai Mix

Murukku Mix Thattuvadai Mix Ribbon Pakoda Mix

SOR HL

40

The major reasons for the decline and fall of millets are as follows.

i. Lag of processing equipments and technologies to convert millets into

consumable products.

ii. Unawareness among the people about the nutritional and other socio-ecological

values of millets.

iii. Time and energy required to prepare millet based products.

iv. Declining support in terms of crop loans and crop insurance.

v. Lag of policies and financial incentives to support millet growers.

vi. Rapid rate of urbanization and changing food habits of the urbanized population

during the last decades.

vii. Change in cultural connections and the non-availability of processed products

similar to rice or wheat.

41

PART –II

ASSESSMENT OF POST HARVEST LOSSES IN MILLETS

SURVEY OFPOST-HARVEST TECHNOLOGIES AND CONSTRAINTS FACED

BY FARMERS

A survey was conducted by Tamil Nadu Agricultural University to identify the

post harvest constraints faced by farmers. Surveys are one of the most frequently

employed methods in social research and hence this survey method was used for the

collection of data. The interview method of collecting data involves presentation of oral

verbal stimuli and reply in terms of oral verbal responses. A well structured questionnaire

consisting of predetermined questions were developed and an interview schedule was

formulated. Face to face interview was conducted with the farmers at the selected

villages. The villages for the survey were identified fromseven districts of Tamil Nadu

where millets are grown in large area. The project areas of Tamil Nadu involved in the

study are given below:

Name of the district Name of the block No. of villages

No. of farmers

Coimbatore Annur 3 15

Madurai Peraiyur 10 50

Thiruvannamalai Jamunamarathoor 6 30

Krishnagiri Anjetty 6 30

Ramanathapuram Mudukulathur, Paramakudi, Kadaladi, Kamuthi, R.S.Mangalam

5 30

Erode Thalavadi 3 30

Namakkal Kolli hills 3 30

The objective of the survey was to study the socio-economic status of the farmers

in the selected villages, to identify the main crop and intercrops cultivated, methods of

processing starting from harvest to storage, constraints faced by the women farmers and

42

the various efforts taken to overcome them. The focus was mainly to lay an outline for

taking up the research work to find a solution to the problems of the farmers.

The survey was conducted using two techniques

1. Key informant survey

2. Focused group discussion

The key informant interview schedule was framed in such a way to get

information on the cultivation and post harvest processes, starting from threshing,

winnowing, drying, packing, storage etc. The focused group discussion aimed to get all

the information mentioned in the key informant schedule from the farmers through group

discussions.

The survey was designed with the following objectives:

i. To study the socio economic status of the farmers.

ii. To assess the main crop and intercrops in the selected villages.

iii. To identify the present post harvest technologies.

iv. To assess the constraints faced by the farmers.

v. To study the good practices by the community.

The methods and procedures adopted in the present investigation are explained as

follows:

Research design

- Survey research

- Interview schedule / questionnaire

Selection of area / blocks

- Selection of villages

- Identification of farmers

43

Conduct of the study

Collection of data - Socio Economic Status

- Area of Cultivation

- Post Harvest Technology

- Constraints faced by the farmers

- Efforts taken by farmers

Data collection procedure:

Collection of requisite information from respondents in a systematic manner is the

most important task for success of any survey work. Therefore, it is essential to develop

appropriate questionnaire or schedule to systematically collect all requisite data. Different

schedules were developed based on detailed group discussion with experts to collect the

data through enquiry and actual observations. Field investigators were employed to

collect the data for subsequent scrutiny and analysis.

Data collection by enquiry:

Survey schedules for collection of data on assessment of post harvest losses of

crops by enquiry were formulated. This includes complete enumeration of selected

villages, grain losses in both pre and post harvest operations. Pre harvest losses include

loss due to birds, pest, insects, rodents and fallen grains. Post harvest losses includes

harvesting, collection, threshing, sorting/grading, winnowing/ cleaning, drying,

packaging, transporting and dehulling.

Complete enumeration of households of the selected village

Each of the selected villages was completely enumerated at the beginning of

survey. The information collected was identification particulars of agro climatic zone,

district, block, name of the village and details of farmers including operational holding,

area and crop grown.

Losses during farm operations by inquiry

It covers the data collected by enquiry for losses during harvesting and other

operations prior to storage. The data was collected within one week after harvest.

44

Subsequent visits were made to record the loss in other operations. The data like method

of operation, equipment used, quantity handled and quantity loss etc were recorded.

The farmers were interviewed for their assessments of the quantitative loss in each of the

farm operations.

Data collection by observation for the assessment of post harvest losses at farm level

Survey schedules for collection of data by observation on assessment of losses

were developed through intensive dialogue in multiple group meetings among all the

research scientists. Data collection protocols for losses during harvesting, threshing and

cleaning/ winnowing of all millets were almost same. Particulars of harvesting method,

equipments used, etc were recorded. In case of traditional harvesting, manual harvesting

or harvesting with reaper, a plot of 5m x 5m was selected and harvested with the method

followed by the farmer. Harvested crop of the selected plot was collected separately.

Then the fallen grains on the selected plots were collected and weighed or the number of

dropped grain was counted. Yield of the selected plot was recorded after threshing it

separately with usual practice of the farmer.

For estimating the loss during threshing, the harvested crop of 5m x 5m was

threshed with the usual practice followed by the farmer. The produce and straw were

weighed separately. Then a sample of 250g straw was drawn and grains not removed

from straw were separated and weighed.

To estimate the losses during cleaning/ winnowing, a sample of 10kg unclean

grains-straw mixture was drawn and cleaned using the method followed by the farmer.

Grain and straw were collected separately. A sample of 250g was drawn following

quadruple technique from the straw. Grains recovered from the straw sample were

separated and weighed.

Storage loss was estimated by collecting 100-150g of commodity every month

subject to availability with the respondent. The samples were packed in to polythene pouches

with the identity slips. Theses samples were analysed for moisture content, 1000 grain

weight, number of undamaged grain, damaged grain and their weight were recorded.

45

LOSSES DURING POST-HARVEST OPERATION

Pre-Harvest Drying: Extended pre-harvest field drying ensures good preservation but

also increases the risk of loss due to attack (birds, rodents, insects) and moulds

encouraged by weather conditions, On the other hand, harvesting before maturity entails

the risk of loss through moulds and the decay of some of the seeds.

Constraints in Harvesting and Stalking: The time of harvesting is determined by the

degree of maturity. This harvest maturity affects the successive operations, particularly

storage and preservation. There are two methods of harvesting followed across the sites.

Harvesting of only panicles - After crop maturity, the matured panicles (ear heads) are

collected by cutting with the help of sickle leaving the plant stalks as such in the field; the

operation is being carried out at one time or at intervals depending on the uniformity of

maturity. The harvested panicles are collected in bamboo baskets, before heaping them.

The panicles staked in heaps are left for sun drying for a period ranging from one week to

more than a month. Some of the farmers believe that the heat generated within the heap

will help in easy separation of grains while threshing. Some farmers use wooden mullets

to separate the panicle by blatting the heap. In Jawadhu Hills the stalks were harvested by

cutting them at base and stored for using as fodder, which involves double operation, one

for collecting panicles and another for stalks.

Harvesting of stalks along with panicles – This is the most commonly followed method

in the areas of large scale cultivation of finger millet, say like Anchetty. The harvested

stalks are spread in rows in the field for sun drying, commonly for two to four days and

may go up to 12 days depending on weather conditions.

The issues identified in harvesting and stacking are:

i. Harvesting coinciding with heavy rains and lack of sunny days leading to problems

like lodging, shattering of grains, blackening of grains and straw, increased duration

of heaping before threshing resulting in deterioration of quality of grain and some

times germination of seeds in the fields (due to continuous rains).

ii. Labour shortage as majority of farmers do harvesting simultaneously.

iii. Labour requirement for harvesting operation is high and given the increase in

wages, harvesting is becoming a costly activity.

46

Constraints in Threshing (grain separation, winnowing, bagging and transport)

Threshing and winnowing: Manual threshing results in the small amount of grains left

out in the straw and spilling during threshing operation. During winnowing, broken grain

and some good grains can also be removed with the husks. There was not much variation

across the sites related to threshing operation, as seen from table no. 18. The study

indicated that different types of threshing yard are used across the project sites. Leveled

mud floor smeared with cow dung slurry, home court yard, concrete yard, and public tar

roads are commonly seen as the available threshing yards in finger millet growing sites.

Table 18. Threshing, winnowing, cleaning, drying and bagging of finger millet

Project sites

Threshing methods

Winnowing and cleaning

Drying and bagging

Labor requirement /acre

(approx)

Men Women

Project sites of Tamil Nadu

Use of stone roller (kundu) with a bullock pair in mud yard. hand pounding partially threshed panicles with stick in mud yard.

Manually during windy

hours, iron rakes, sieves

and visumuram used for cleaning

Sun drying 1 day, nylon woven or

gunny bags

12 15

Separation of grains – Threshing methods for separating grains from the panicles also

did not vary much based on the scale of cultivation and availability of infrastructure.

Spreading of panicles or stalk with panicles is done early in the morning and threshing

starts from 10 o’clock. Threshing of only panicles or stalks with panicles, especially

when the quantity is large, is usually done by using bullocks (4-5 in number) for

trampling or by stone roller drawn by a pair of bullocks. The stone roller is known as

kundu in Anchetty site and its size is about 2 ½ feet in length and 2 feet in diameter

(see picture 1 below). On tar roads, the vehicular movement helps in separation of grains

from the panicles. In place of bullocks tractor is also used by some farmers. Hand

pounding is usually followed to thresh the small quantity of partially threshed panicles

47

remained after cleaning the separated grains in other methods. It is observed that some

farmers use paddy threshers for threshing finger millet, which need to be further explored

for understanding it’s benefits to the farmers.

Stone roller (Kundu) for threshing finger millet in Anchetty

Winnowing and cleaning – Winnowing is done manually during windy hours, usually in

afternoon. Before winnowing the threshed bulk is cleaned from straw using iron rakes

followed by first winnowing for cleaning from the straw pieces and dust. Sieves are used

for cleaning straw pieces, stone particles and other materials and this operation is handled

by two men. The un-husked grains are hand pounded and mixed with the bulk produce

before final winnowing.

Winnowing

48

Threshing yard

The threshing operation is completed in one day or it may get extended to the next

day. Both men and women are involved equally in most of the sites.

Issues

i. Labour requirement for threshing operation is high and given the increase in

wages, threshing is becoming a costly activity.

ii. Drying for two to three days is a pre-requisite for easy grain separation during

threshing, but this may not be achieved due to weather conditions.

iii. Less air during winnowing increases labour requirement to as much as 3 times of

the labour requirement when there is good air.

iv. Threshing on roads leads to grain damage and loss. Threshing and drying on mud

floor is less efficient than on cemented floor and access to cemented threshing

yards is limited.

v. Small stones, dirt and other varieties of finger millet get mixed with the grains

during threshing and drying operation.

49

Post-harvest drying: The length of time needed for full drying of grains depends

considerably on weather and atmospheric conditions. In structures for lengthy drying

such as yard, or unroofed threshing floors, the grains are exposed to wandering livestock

and the depredations of birds, rodents or small ruminants. Apart from the actual wastage,

the droppings left by the farmer often result in higher losses. On the other hand, if grain is

not dry enough, it is vulnerable to mould and can rot during storage.

Transport: Much care is needed in transporting a really mature harvest, in order to

prevent detached grain from falling on the road before reaching the storage place.

The transportation of grain to primary markets by the farmers is done in bulk using

bullock carts, tractor trolleys or lorries.

Hulling: If grain is too dry it becomes brittle and cracks during hulling or milling.

Excessive hulling results in grain losses, which suffer cracks and lesions. The grain is

then not only worth less, but also becomes vulnerable to insects.

Constraints in Storage: Facilities, hygiene and monitoring must all be adequate for

effective, long-term storage. In closed structures (granaries, warehouses, hermetic bins),

control of cleanliness, temperature and humidity is particularly important. Damage caused by

pests (insects, rodents) and moulds can lead to deterioration of facilities (e.g. mites in

wooden posts) and result in losses in quality and food value as well as quantity.

Study revealed that farmers across the sites sun dry the grains as well as seeds

before storage. Various structures are used for storage of grains and seeds. Usually closed

structures are used for seeds. In Anchetty, an underground storage system by name

Kalanjiam was used earlier. It is made of wooden planks and it was told that grains stored

in Kalanjiam will be in good condition even after 10 years. The storage period varied

across the sites ranging from one year to a maximum of 5 years for grains and one year

for seeds. Storage insect pests is not a serious problem, hence no special treatment is

followed for storing the grains in most cases. Some farmers also use neem and tulsi to

repel insects. In Anchetty chemical balls are used to keep out insect pest.

50

Picture of Kalanjium, Anchetty

The handling, transport and storage of grains in jute gunny bags is commonly

seen in all the project sites. Availability of cheaper jute gunny bags encourages handling,

storage and marketing of grain in bags. Large quantities of food grain have to be moved

through rail or road transport, another major factor promoting use of these bags.

Table 19. Storage methods for millet grains and seeds in project sites

Storage structures Storage period Remarks

Gunny bags, mud sall, clay pots, dombai, kalanjiam, Plastic bags, earthen pots, bamboo baskets

Grains-Upto 3 years

Seeds- 1 year

Structures varied depending on the quantity in earlier days

CONSTRAINTS IN PROCESSING

Grains need to be dried and cleaned to remove thin husk and small stone particles

before processing. To do this type of cleaning manually is a tedious and more time

consuming job, which earlier was done by the women. Now, cleaning machines –

aspirator and destoner- are available for this purpose. In Anchetty along with flour mill.

these machinery are also available as part of a rice and other grains processing unit. Flour

is the only product processed from finger millet. Traditionally grain was processed into

51

flour using stone grinder, called as Ariyakkal - Anchetty. Presently grains are processed

in flour mills which are usually accessible within a radius of 5 kilometers distance.

There is a difference in opinion across the sites regarding the comparison of taste

between flour made of grinding stone and flour made from mill. The difference can be

explained by the difference in parameters observed by the communities involved.

De-hulling operation

De-hulling is the one of the important post harvest operations carried out for the

removal of husk from millets. At present husking is carried out manually because of the

lack of mechanical machines. Conventionally women folk are pounding the grains or

using grinding stone for separating the husk.

Pounding Grinding

Conventional methods

It is the cumbersome process and capacity is also very less. Nowadays abrasive

rollers are being used to remove the husk from millets. In this process, along with the

husk, bran and small portion of endosperm is also removed extensively. The following

table gives the amount of various by-products obtained during de-hulling of millets with

abrasive rollers.

52

Destoner, Anchetty Stone Grinder

Flour mill, Anchetty Abrasive roller mill

53

Table 20.Comparison of percentage composition of millets per 100 g

Composition of millets

Composition of millets obtained from abrasive roller

Endosperm/ millet rice Husk Bran Endosperm

Husk+Bran+ Powdered Endosperm

(millet rice)

Sorghum 89 11 - 60 40

Pearl millet 85 9.5 5.5 59 41

Finger millet 89 - 11 60 40

Little millet 77 17 6 55 45

Kodo millet 63.2 29.3 7.5 50 50

Foxtail millet 77.2 16.8 6 55 45

Barnyard millet

77.5 16.5 6 56 44

Table 21. Average loss of food grain at different post harvest stages as a percentage

of production

Millets /Operations

Sickle reaping Transportation Threshing Winnowing Drying Storage Total loss

Sorghum 0.9-1.8 1-2 2.9-3.8 0.9-1.4 2-3 0.5-1.2 08.20-13.20

Pearl millet 1.2-2.1 1-2 1.9-2.8 0.5-1.5 4-7 0.7-0.9 09.30-16.30

Finger millet 1.4-2.3 1-2 2-2.4 1-1.5 5-7 0.8-1.1 11.2-16.3

Little millet 1.2-2.1 1-2 2.1-2.8 0.7-1.3 4-5 0.6-1.0 09.6-14.2

Kodo millet 0.8-1.7 1-2 2.2-2.5 1.4-1.7 5-8 0.5-0.9 10.9-16.8

Foxtail millet

1.4-2.3 1-2 1.8-2.3 0.9-1.4 4-7 0.6-1.2 09.7-16.2

Barnyard millet

1.5-2.4 1-2 2.1-2.9 1.5-1.9 5-9 0.9-1.2 12-19.4

54

Table 22. Equipments used for different post harvest operations in different sites

S.No Name of millet District Post harvest operations

Methods/ Equipments

1.

Barnyard millet and finger millet

Ramanathapuram a. Harvesting Sickle reaper

b.Threshing Tractor

c. Winnowing Manually

d. Drying Open yard

e. Storage In gunny bags

f. Dehulling Abrasive Roller

2.

Sorghum and Pearl millet

Coimbatore a. Harvesting Sickle reaper

b.Threshing Tractor

c. Winnowing Manually

d. Drying Open yard

e. Storage In gunny bags

f. Dehulling Abrasive Roller

3.

Little millet, Pearl millet, Foxtail millet, Sorghum and Kodo millet

Erode a. Harvesting Sickle reaper

b.Threshing Manually

c. Winnowing Manually

d. Drying Open yard

e. Storage In gunny bags

f. Dehulling Manual pounding

4.

Finger millet, Little millet, Finger millet, Foxtail millet and Kodo millet

Namakkal a. Harvesting Sickle reaper

b.Threshing Manually

c. Winnowing Manually

d. Drying Open yard

e. Storage In gunny bags

f. Dehulling Manual pounding

55

Ways to minimize loss:

In order to minimize loss, the following points have to be considered.

• Harvesting the grains at proper mature stage will reduce losses during post harvest

operations.

• Mechanised harvesting and threshing will improve efficiency, reduce labour and

minimize loss.

• Proper and clean drying yard has to prepared for drying grains. Because, field

drying results in loss of grains due to spillage and damage by livestocks.

• By adopting proper packaging material and intense care during transportation will

reduce losses.

• Proper storage structure will prevent grains from rodents and insects.

• Usage of appropriate dehulling machine for separation of husk from millet.

Machinery available to minimize the post harvest loses

Riding Type Reaper

56

Walk -in -type Reaper

Multi crop thresher

57

Combine harvester

58

Grain winnower

Drying yard

59

Grain Outlet

DOUBLE CHAMBER CENTRIFUGAL DEHULLER

The centrifugal dehuller consists of two dehulling chambers and the separation

chamber. In the dehulling chambers, opening out the husk and bringing out the grains

takes place, while separation of grains and husk takes place in the separation chamber.

The centrifugal dehuller works on the principle of impact where the grains fed are

rotated at high velocities within the impeller and thrown out to hit the casing. The husk is

split open due to impingement of the high velocity grains on the casing. Grain and husk

mixture comes out of the dehulling chamber. The mixture is taken to the separation

chamber and they are separated by means of a blower. Unpolished clean grains are

obtained from the grain outlet end and the husk is sucked by an aspirator and pushed out

to husk outlet.

Double chamber centrifugal dehuller

Dehulling chamber

Separation chamber

Feed hopper

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Table 23.

Performance of double chamber de-huller (single pass)

Millet Hulling efficiency, % Broken, %

Foxtail millet 88.50 6.50

Little millet 89.25 7.50

Proso millet 92.50 8.00

Performance of double chamber de-huller (Double pass)

Millet Hulling efficiency, % Broken, %

Kodo millet 86.00 9.50

Barnyard millet 84.50 10.0

The developed de-huller was evaluated for its performance with four millets

namely little, foxtail, kodo and barnyard millet. The trials were carried out by changing

the grain parameters (viz type of millet, moisture content, parboiling) and machine

parameters (number of impellers, type of casing, speed of impeller, no of vanes, etc) and

the hulling efficiency and broken percentage were calculated. Maximum hulling

efficiency of 88.50% and 89.25% was obtained in two passes for little and foxtail millet

respectively, with broken percentage range of 5 to 10%. The capacity of the de-huller is

75 kg/hr and is operated with 3 h.p. three phase motor.

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Table 24. Recovery of kernel from millets (per 100kg of grain)

Millets Available kernel (with bran), kg

Conventional Processing

methods, kg

Double chamber Centrifugal dehuller, kg

Little Millet 78 (6) 65 75

Foxtail Millet 75(6) 64 72

Pearl Millet 68(7.5) 56 65

Kodo Millet 67(8) 55 64

NUTRIENT COMPOSITION OF DEHUSKED AND POLISHED MILLETS

Table 25. Composition of Nutrients in Little Millet

Nutrient Dehusked Polished

Moisture (g) 6.80 7.60

Protein (g) 11.40 9.50

CHO (g) 74.80 78.00

Fat (g) 5.40 3.10

Ash (g) 1.60 0.73

Calcium (mg/100g) 17.20 13.10

Phosphorus (mg/100g) 412.40 262.70

Iron (mg/100g) 13.45 9.30

Crude Fibre (g/100g) 9.24 6.00

62

Table 26. Composition of Nutrients in Foxtail Millet

Nutrient Dehusked Polished

Moisture (g) 6.59 7.48

Protein (g) 14.68 12.30

CHO (g) 65.18 60.90

Fat (g) 7.00 4.30

Ash (g) 1.90 0.72

Calcium (mg/100g) 38.25 31

Phosphorus (mg/100g) 453.00 290

Iron (mg/100g) 4.02 2.8

Crude Fibre (g/100g) 9.83 6.52

Table 27. Composition of Nutrients in Kodo Millet

Nutrient Dehusked Polished

Moisture (g) 6.62 7.15

Protein (g) 5.11 8.30

CHO (g) 86.12 65.90

Fat (g) 1.40 0.78

Ash (g) 1.80 0.90

Calcium (mg/100g) 33.88 27

Phosphorus (mg/100g) 326.00 188

Iron (mg/100g) 1.23 0.50

Crude Fibre (g/100g) 11.40 7.73

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Table 28. Composition of Nutrients in Proso Millet

Nutrient Dehusked Polished

Moisture (g) 6.75 7.32

Protein (g) 15.87 12.50

CHO (g) 76.84 70.40

Fat (g) 2.00 1.10

Ash (g) 1.52 0.70

Calcium (mg/100g) 14 8.65

Phosphorus (mg/100g) 398.20 206.00

Iron (mg/100g) 2.02 0.80

Crude Fibre (g/100g) 5.38 2.10

Table 29. Composition of Nutrients in Barnyard Millet

Nutrient Dehusked Polished

Moisture (g) 6.63 7.23

Protein (g) 8.52 6.20

CHO (g) 80.76 65.50

Fat (g) 3.09 2.20

Ash (g) 1.70 0.74

Calcium (mg/100g) 28.63 20.50

Phosphorus (mg/100g) 426.00 280.00

Iron (mg/100g) 8.76 5.00

Crude Fibre (g/100g) 12.83 9.72

64

4. SUMMARY AND CONCLUSION

• The nutritionally rich millet varieties were studied for their nutrient content and

selected for the standardization of therapeutic foods (for diabetic, cardiovascular

disease, obesity etc.) and traditional foods consumed by the farmers replacing rice

and wheat.

• Millet based value added products like quick cooking millet mixes, instant food

mixes, traditional products, bakery products, pasta products, flaked and popped

products were highly acceptable.

• A survey was conducted on Post Harvest Technologies and Constraints faced by

farmers.

• The objective of the survey was to study the socio-economic status of the farmers in

the selected villages, to identify the main crop and intercrops cultivated, methods of

processing starting from harvest to storage, constraints faced by the women farmers

and the various efforts taken by them to overcome them.

• Facilities for threshing (yard), pearling and milling units are not available in the

villages.

• Small farmers are using roads for threshing whereas large farmers use their own

threshing yards made of cement or mud.

• Post harvest losses are high when threshed in the field itself.

• The unseasonal rains and hasty winds spoil the harvesting and drying operations.

• The farmers face shortage of labour for farming operations which tends to higher

wages and restriction of cultivation

• Hand pounding is done manually and only female labourers are involved in this

operation.

• Most of the farmers sell the grains in the markets @ Rs.20 to 25/- per Kg with in a

month

• Consumption of minor millets among farmers is very less.

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5. WAY FORWARD

Conducting dietary survey to assess the nutritional status and consumption pattern

of the new geographies.

Standardization of therapeutic food products from millets for rural and urban

consumers.

Client oriented research for adoption of food products developed by various

clients including street vendors and small scale food entrepreneurs under different

contexts in terms of crops, agro-climatic regions and socio-political environments.

Popularization and commercialization of small millets through trainings and

demonstration programmes to empower women.

Incorporate the modification/improvement to harvest and thresh millets.

To popularize the dehulling and threshing machinery developed to the farmers.

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6. REFERENCES

• AOAC. 1980. Official method of Analysis. Association of Official Analytical

Chemists. Arlington, Virginia. USA.

• FAO. 1995. ‘Sorghum and millets in human nutrition’. (FAO Food and Nutrition

Series, No. 27) Rome, ISBN 92-5-103381-1.

• FAO, 2012. Economic and Social Department: The Statistical Division. Statistics

Division.

• Kumar, S., Rekha. andSinha, L.K. 2010. Evaluation of quality characteristics of soy

based millet biscuits. Advances in Applied Science Research. 1(3): 187-196.

• Malleshi, N.G. and Desikachar, H.S.R. 1981. Milling, popping and malting

characteristics of some minor millet. J. Food Sci. Technol., 22: 400-403.

• Malleshi,N.G. and N.A.Hadimani. 1993. Nutritional and technological characteristics

of small millets and preparation of value-added products from them. In: K.W. Riley,

S.C. Gupta,A. Seetharam, and J.N. Mushonga (Eds.), Advances in small millets

(pp.271–287). New Delhi: Oxford and IBH Publishing Co Pvt. Ltd.

• Pradhan, A., Nag, S. K. and Patil, S. K. 2010. Dietary management of finger millet

control diabetes. Current Science. 98 (6): 763-765.

• Premakumari, S., Kowsalya, S. Sailaavanya, S. and Majumdar, V.V. 2009. Sub-chronic

toxicity of ekanayakam (salaciareticulata) in albino rates. Ind. J. Nutr. Dietet., 46: 1-13.

• Rai M., S. Mauria, K. Sharma, R.P. Sharma, S.A. Verma, A.T. Kumar., S. Pradhan,

V.k. Bhakti and A. Shastri (Eds.). 2006. Millets in Handbook of Agriculture. ICAR

Publications, New Delhi, India. ISBN 81-7164-050-8.

• Rao, B. R., Nagasampige, M, H. and Ravikiran, M. 2011. Evaluation of nutraceutical

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