Value Addition to Millets - Juniper publishers
Journal of Trends in Technical and Scientific Research Opinion Indian Institute of Millets Research (IIMR) has pioneered in diversification of processing technologies in millet in order to provide wide options to consumers, otherwise prior to IIMR initiative due to absence of the convenient technologies in millets led to decline in their consumption. Developed millets value added Ready to Cook/Ready to Eat products, now value added technologies are made available for wider consumption to meet the consumer requirements (healthy and tasty). Description of Technology Millets are neither ready to eat nor ready to cook grains and need some kind of processing invariably for human consumption. Most commonly followed conventional processing methodologies are milling including decortication and size gradation, popping, malting, and fermentation. In the recent years the contemporary food processing technologies such as extrusion cooking, cold e...
