Nutritional and Technological Advancements in the Promotion of Ethnic and Novel Foods Using the Genetic Diversity of Minor Millets in India

Abstract

An appropriate food processing technology stimulates agricultural production, ensures availability of quality products,
value addition and helps in creating jobs and thus plays a crucial role in the economic progress and industrial
development in the rural areas of India. The research on small or minor millet species was undertaken to explore the
inherent technological opportunities for better utilization of resources in designing value added and sustainable foods
in different sectors of food industries under the project “Value addition to nutritious millets to enhance food security
and income of the rural poor” supported by International Fund for Agricultural Development (IFAD), Rome, Italy. The
traditional fermented breakfast food ‘paddu’ made with little millet has light and fluffy textural quality of cooked starch
and is highly acceptable for taste and texture as compared to that made with rice. Small seeded little millet showed an
advantage over rice due to several technological features like less water uptake, less soaking, grinding, and baking time
and high product yield. Introduction of paddu in restaurants was acceptable to the consumers and was found sustainable
in hotels. Indigenous papads such as ‘nere happala’ and ‘mudde happala’ prepared from the gelatinized mass of three
days soaked millets, viz., ragi (finger millet), little millet and foxtail millet without addition of any chemical additive
like ‘happla khara’ enhanced the characteristic aroma and sour taste with good expansion of fried papad. Papads were
highly acceptable for all the sensory attributes. This natural fermented food which is harmless to health has cost
effective preparation and, requires less laborious technology. When taken as a home based food industry by women
entrepreneurs of Jekinakatti village of Haveri district in Karnataka, it was found profitable as compared to black gram
dhal papad. Incorporation of 50% whole grain foxtail millet or ragi flour to standard recipe with change in proportion
of fat yielded acceptable cookies of different types with good spreading quality, crispy texture and sweet taste. Muffins
of foxtail millet and ragi were light, puffy and highly acceptable for taste. Incorporation of millet flour in cookies and
muffins increased the protein, fibre, and micronutrient contents. Millet based products showed good potential to enter
bakery industry especially in rural sector as a nutritious snack item for school children. Thus, ethnic millet papads,
fermented breakfast food ‘paddu’ and bakery products have good scope for marketing and income generation through
rural women entrepreneurs. Value addition to millets is a highly strategic intervention in the popularization of
nutritionally rich crops. As this project has demonstrated, the success and sustainability of efforts in this domain is
closely dependant upon an effective synergy among highly complementary disciplines, including conservation of plant
genetic resources, crop improvement, agronomy and marketing