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Naip proposal book Naip proposal book Document Transcript

  • NAIP Full ReseARch PRoPosAl A Value of Chain on CompositeDairy Foods with Enhanced Health Attributes Funded by: National Agricultural Innovation Project (NAIP) Indian council of Agricultural Research (IcAR) (component - 2) Consortium Partners: National Dairy Research Institute Central Institute of Post Harvest Engineering & Technology, Ludhiana Arpana Research & Charities, Madhuban, Karnal New Millennium Health Foods Pvt. Ltd., Noida
  • Published by: Director, National Dairy Research Institute, (Deemed University) Karnal-132001, India Tel: 0184-2252800 Fax: 0184-2250042Compiled &: Dr. A.K. Singh & Dr. Gopal SankhalaEdited byPrinted by: Intech Printers & Publishers # 353, Ground Floor, Mughal Canal Market, Karnal - 132 001, Haryana Contact No. 0184-4043541, 3292951 E-mail: jobs.ipp@gmail.com
  • ContEntsNAIP Full Research Proposal 1Abstract 3Value chains : Before intervention & After intervention 8Detailed Research Proposal 17Major achievements/ technologies/ success stories emanating from the center 31Brief Resume of Consortium Leader 77Brief Resume of Consortium Principal Investigator 78Brief Resume (Dr. A.A. Patel) 80Brief Resume (Dr. S. Balasubramanian) 82Brief Resume (Dr. Nepal Singh) 85Environmental and Social Safeguards Management in NAIP 86
  • NAIP Full ReseARch PRoPosAlTitle of proposal : A value Chain on Composite Dairy Foods with Enhanced Health AttributesComponent code : 02Consortium Leader : Dr. A. K. Srivastava Director & Vice Chancellor, NDRI (Deemed University), KarnalName of CPI : Dr. Ashish Kumar Singh, Senior Scientist, Dairy Technology Division, NDRI, KarnalName of Co PI : Dr. A. A. Patel, Head & Principal Scientist, DT Division, NDRI, KarnalInstitution : National Dairy Research Institute, KarnalMailing Address : Dairy Technology Division National Dairy Research Institute Karnal-132001 (Haryana) Phone – 0184-2259291, 2259240 Fax – 91-184-2250042 Email – aksndri@gmail.comConsortium partners Public : 1. Central Institute of Post Harvest Engineering & Technology,Institutions PAU Campus, Ludhiana NGO 1. Arpana Research & Charities, Madhuban, karnal-132001 : Industry 1. M/S New Millennium Health foods Pvt. Ltd.., Noida :Linkages International 1. Cornell University, USA. 2. University of Georgia, Athens, USA : 1. NIN, Hyderabad, 2.SHGs, 3.Consultants 4. Dairy and Food Industry, 5. Society for Innovation and National Entrepreneurship in Dairying (SINED), National Dairy Research Institute, karnal-132001 : 6. Farmers 7. Government OrganizationDate of start of proposal : 1st March, 2009Planned duration : 3 1/2 years 1
  • Fund Requirement Type of Budget head Proposed budget % of Total expenditure (Rs. In lakhs) TA (National Travel) 7.700 2.72 Workshops/Meetings etc 2.500 0.88 Contractual Services 34.210 12.08 International & National Training / Conference 14.500 5.12 Recurring attendance including training conducting 2. Consultancy (national & international) 0.00 0.00 HRD sub-total 58.91 20.81 Operational Expenses 81.430 28.76 Sub-Total 140.34 49.57 Indigenous & Imported Equipment 122.850 43.39 Works (new & renovation) 2.000 0.72 Furniture (lab and office) 2.500 0.88 Non-Recurring Others (Books, Journals, soft ware) 4.750 1.67 Institutional charges 10.636 3.75 Sub-Total 142.736 50.43 Grand Total 283.076 100.00 Funds requested from NAIP Indirect support of scientists’ salary, support Funds available from other sources services, infrastructural amenities to about Rs.100 lakhs/year. The institute has model dairy plant, food processing incubator, quality testing labs besides (Non tangible) resource personnel. Expected Resource Generation/ Year Rs. 10 lakhs per year2
  • I. AbstRActA spectacular achievement in almost every agricultural sector since independence has en-abled the country to be placed among top most nations. However, every segment of the so-ciety have not been benefited by these achievements and still hunger and prevalence of mal-nutrition is on rise. India has the largest number of the under-weight and low birth weightchildren. According to an estimate more than 75% children are anemic. 57% suffer with sub-clinical vitamin A deficiency and similar scenario exists with women as well. In the recentpast the growth rate agriculture sector has slowed down considerably, posing a serious threatto food security, nutritional security and moreover to farming community. Newer challengeslike climate change, depleting water table, faster erosion of soil nutrients, multifold increasein incidence of pests and diseases are emerging at global level. A two pronged policy ap-proach to solve food insecurity and malnutrition is needed; continued and increased growthof the agricultural sector and revitalization of nutrition-centered farming systems based onminor cereals, millets, oilseeds and leguminous crops. Minor cereal and millet crops whichcan be grown under diverse agro-climatic conditions, with lesser inputs and at the same timepossess unique nutrients and bioactive components that may promote health of consumersspecially those belongs to less privileged groups. The value addition and by-product utiliza-tion scenario in our country is quite dismal resulting in huge losses in revenues, poor returnsto farmers and unavailability of quality nutrients to masses.Indian dairy sector with over 100 MT milk productions and 20% level of processing is consideredas source of livelihood for 70 million farmers. The pace and the level of value addition in dairyindustry are better if compared with other food processing sector. However substantial amountof skim milk and some other by-products including whey, could not be processed due to thelack of alternatives. Technological advancements and nutritional benefits milk solids present inby-products offer an opportunity to utilize them for product development. Dairy based foodsalways have been an integral part of our rich cultural heritage and the nutritional advantagesassociated with consumption of these products is unparallel. The proposed project has beenconceptualize to investigate the opportunities for effective utilization of milk by-products andtwo neglected agricultural crops viz. pearl millet and barley, by developing nutritious andhealth foods. The technological packages for such food products encourage farmers to cultivateimproved cultivars on larger scales, sell their produce at higher price and thus improve theirlivelihood. Successful commercialization and marketing strategy formulation provide greatscope to industry to develop nutritious and functional dairy foods with specified nutrientsand health target.the following researchable gaps are identified:¾ Absence of efficient and sustainable processing technologies for utilization of milk by- products i.e. whey and skim milk¾ Decline in production and consumption of minor agricultural commodities like pearl millet & barley due to absence of suitable varieties and appropriate value addition technologies. 3
  • ¾ Unutilized nutritional and bioactive components present in pearl millet & barley for human consumption ¾ Absence of low cost complementary foods based on milk by-products and pearl millet & barley malt in the Indian market. ¾ Unexplored promising technological packages for composite dairy foods with enhanced health attributes, based on milk by-products and underutilized pearl millet and barley grains. ¾ Lack of nutritional profiling data and validated health effects of composite dairy foods meant for specific target groups ¾ Absence of effective marketing, technology transfer and entrepreneurship strategies for promotion and adoption of newer health foods for successful commercialization based on the identified gaps, the proposal focuses on the following objectives: ¾ To harness the nutritional and therapeutic potential of milk by-products (whey and skim milk) and underutilized plant species (pearl millet & barley) for development of functional foods ¾ To develop technological package for composite dairy foods (complementary foods, fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributes ¾ To validate the consumer acceptability and targeted health benefits composite dairy foods ¾ To assess the techno-economic feasibility of the newly developed technologies through linkages with industry, marketing personnel and Self-help group list of Innovations ¾ Membrane processing technologies for milk by-product utilization in formulation and manufacture of health foods ¾ Suitable varieties of pearl millet and barley for processing and product development ¾ Primary processing equipments for pearl millet & barley ¾ Low cost complementary foods based on milk by-products and minor agricultural commodities 1. Validated health benefits and nutritional profiling of composite health foods 2. Communication and extension tools for creation of awareness among society for enhanced consumption of composite dairy foods 3. Entrepreneurship development for processing of pearl millet, barley and milk by- products processing 4. Technology transfer for commercialization of composite dairy foods to industry, entrepreneurship and Self Help Group (SHG’s) using concept of Technology Business Incubator (TBI)4
  • III. list of consortia partners and addresses Consortium Name of the Full address with Phone S.No. Designation Partners Collaborative PIs Fax and Email A NDRI, Karnal Dr. A. A. Patel Head & Principal Dairy Technology Division (Co PI) Scientist (Dairy National Dairy Research Institute Technology) Karnal-132001 (Haryana) Phone – 0184-2259291, 2259240 Fax – 91-184-2250042 ashok.ap@sify.com B CIPHET Dr. S. Balasubramanian Senior Scientist Food Grains and Oilseeds Ludhiana Processing Division Central Institute of Post Harvest Engineering and Technology PAU Campus,Ludhiana - 141 004, Punjab balaciphet@yahoo.com (M): 09915649680 C ARPANA Mrs. Aruna Dayal Project Officer ARPANA Head Office, Madhuban, Karnal (Haryana)-132037 Ph. 0184-2380806, 9896431695 arct@arpana.org D M/S New Dr. Nepal Singh Managing New Millennium Health Foods Millennium Director Pvt. Ltd. G-25, Site-B UPSIDC Health foods Industrial Area, Greater Noida (UP) Pvt. Ltd. Noida Ph. No. +919910063214, Email. singhnepal@gmail.comsignatures of Representatives of consortium Partners1. Dr. Balasubramanian Co PI CIPHET. Ludhiana _________________________2. Mrs. Aruna Dayal, Co PI ARPANA, Karnal. _________________________3. Dr. Nepal Singh, Co PI New Millennium Health Foods Pvt. Ltd. Pvt. Ltd. Noida __________________________ 5
  • This application is submitted by Lead institution for this Consortium on behalf of all other partners. It has been made with the full agreement of the participating institutions after several interaction sessions. The application is approved by the Heads of the Lead Consortium, together with those of Co PIs of (Consortia Partners) all institutions agree to provide logistic and administrative support as necessary. Participating institutions agree to allow the CPI and Co PIs to devote adequate time and undertake tours, etc., as required. Consortium Leader will discharge his duties for facilitation functions and undertake monitoring and timely reporting on this project. Accounts will be maintained and funds disbursed and project implementation supervised in accordance with ICAR/ NAIP guidelines for handling NAIP funds. The Consortium leader and the Consortium partners solemnly declare that they will be abided by the ICAR guidelines on IPR on the issues arising out of this project. (Dr. Ashish Kumar Singh) (Dr. A. K. Srivastava) Consortium Principal Investigator Head of Lead Consortium Date: 14.10.2008 Date: 14.10.20086
  • IV. AbbreviationsAbbreviation Expansion of abbreviationASF Agriculture Science FoundationCFTRI Central Food Technological Research Institute (Mysore)CL Consortium LeaderCMU Consortium Monitoring UnitCo-PI Co Principal InvestigatorCPI Consortium Principal InvestigatorCIPHET Central Institute of Post Harvest Engineering & TechnologyGMP Good manufacturing PracticesHACCP Hazard Analysis and Critical Control PointICAR Indian Council of Agricultural Research (New Delhi)ICMR Indian Council of Medical ResearchIPR Intellectual Property RightsNAIP National Agricultural Innovation Project (New Delhi)NCD Non Communicable disordersNDRI National Dairy Research InstituteNGO Non-Governmental OrganizationNIN National Institute of NutritionPRA Participatory Rural AppraisalRRA Rural Rapid AppraisalSHG Self Help GroupsSINED Society for Innovation in Entrepreneurship and DairyingWPC Whey Protein Concentrate 7
  • VAlue chAINs : beFoRe INteRVeNtIoN & AFteR INteRVeNtIoN8
  • 9
  • V. Details of lead consortium applying for research proposal 1. Date of establishment of the institution: 1953 2. Mandate of the Institution ¾ To undertake basic and applied research in the area of Dairying covering production, processing, economics and management ¾ To develop Dairy Farming Systems for different agro-climatic conditions and demonstrate models for transfer of technology ¾ To organize and conduct programmes at under-graduate and post-graduate levels in various branches of dairy science ¾ To organize short term specialized training programmes and vocational courses ¾ To collaborate with National and International agencies for dairy research and developments ¾ To provide consultancy to Dairy Industry, Dairy Farmers and other Dairy Development Agencies ¾ To act as Referral Centre on Dairy Research 3. Full Address with Fax/ e-mail National Dairy Research Institute (Deemed University) Karnal-132001 (Haryana) Phone No. +91-1842259002, 2252800, 2259004 Fax No. +91-184-2250042 e-mail: dir@ndri.res.in 4. Name and Address of the head of Institution Dr. A. K. Srivastava, Director & Vice Chancellor, National Dairy Research Institute (Deemed University) Karnal-132001 (Haryana) Phone No. +91-1842259002, 2252800, 2259004 Fax No. +91-184-2250042 e-mail: dir@ndri.res.in10
  • 5. brief details of work done by the consortium leader and associates in the area of the proposalNational Dairy Research Institute, Karnal has a strong tradition of research in the area of dairyand food processing. The institute since its establishment in 1953 at Karnal is continuouslyworking for development of technological packages for dairy products, analytical tools forquality assurance and training of entrepreneurs & industry personnel in the field of milkprocessing. Some of the work that has been done at the institute are listed here:¾ Ethnic dairy foods: Technologies have been developed for indigenous dairy products, which were hitherto in the strict domain of halwais. Many of these technologies have been successfully commercialized. In order to trap the overseas market shelf-life extension innovations has successfully developed including retort processing, hurdle technology application for long-life milk cake & paneer curry.¾ Convenience traditional dairy products: Innovative processes for ready-to-reconstitute (RTC) convenience mixes like RTC rasmalai mix, basundi mix, kheer mix, instant dalia mix, have been developed..¾ Dairy products with enhanced health attributes: Dairy foods with enhanced health attributes such as probiotic cheese and dahi, sports drinks, low cholesterol ghee, arjuna herbal ghee and products like dietetic ice cream and low calorie sweets have also been developed at NDRI. Many of these products have been already transferred to industry.¾ By-product Utilization: Whey has been utilized in beverages such as flavoured dairy drink, lassi, fruit-based drinks and soups. Membrane technology has been harnessed successfully for the efficient utilization of whey. Prime among these are preparation of whey protein concentrates, whey powder and lactose. Technologies of certain whey based dairy drinks & soups have already transferred to dairy processing units for commercial production.¾ Natural preservatives: Food-grade bacteriocin-based preservative formulations have been developed. These have been successfully used for extending the shelf life of a wide range of processed dairy products.¾ Mechanization: The institute also has done pioneering work in mechanization of processes for the manufacture of traditional dairy products.¾ Quality and safety: Continuous and parallel efforts have also been made to enhance and maintain the quality of the processed foods through development of rapid detection kits for adulterants and antibiotic residues. Work has also been successfully carried out for establishing the genotoxicity of sucralose and estimation of levels of artificial sweeteners and their degradation products in processed dairy products¾ Biotechnological interventions: PCR based kits for detection of food pathogens and a plasmid-based food grade cloning and expression vector host system for lactobacilli have been developed. High-level expression of buffalo chymosin Pichia Pastoris was achieved which may find application in cheese industry as rennet substitute 11
  • 6. list of scientific human Resources Available for the Proposal with Name, Designation and Area of specialization NDRI, Karnal lead centre No. Name Designation Area of Specialization 1 Dr A. A. Patel Head and Principal scientist Dairy Technology 2 Dr R. R. B. Singh Senior scientist Dairy Technology 3 Dr Suman Kapila Senior scientist Animal Biochemistry 4 Dr Lata Sabikhi Senior scientist Probiotic & functional foods 5 Dr Sumit Arora Senior scientist Dairy Chemistry 6 Dr Vivek Sharma Senior scientist Dairy Chemistry 9 Dr S. K. Tomer Senior scientist Dairy Microbiology 10 Dr Gopal Sankhala Senior scientist Dairy Extension 11 Dr. S.K. Kanawjia Principal scientist Dairy & fermented Foods 12 Dr. A.K. Chauhan Principal scientist Dairy Economics and Statistics 13 Dr. Ravinder Malhotra Senior Scientist Dairy Economics and Statistics 14 Dr. Rajeev Kapila Senior Scientist Animal Biochemistry Division 15 Dr. D. K. Gosain Head, KVK, NDRI Village level Extension cIPhet, ludhiana No. Name Designation Area of Specialization Post Harvest process & Food Engineering 1 Dr. S. Balasubramaniam Senior Scientist (Millet processing) Post Harvest Process & Food Engineering 2 Dr. K. K. Singh Head & Principal Scientist (Cereal Processing) 3 Dr. D. N. Yadav Senior Scientist Food Science & Technology ARPANA Research & charities, Madhuban, Karnal No. Name Designation Area of Specialization Director Rural 1 Mrs. Aruna Dayal Community development Development 2 Mr. Ish Bhatnagar Project Officer Community development & 3 Mrs. Mamta Rehan Project Officer Rural community development12
  • M/New Millennium health Foods Pvt. ltd., Noida No. Name Designation Area of Specialization 1 Dr. Nepal Singh Managing Director Food Technology7. list of research projects presently handled by consortium leader, period, costsand source of funds thereofAs the consortium leader and also as the head of the NDRI Deemed University he is involved inthe following major research programmes in implementation, monitoring at advisory level. S. Title of the project Project cost Source of funding (role of CL) in lakh No Production of competent donor cells from skin 1 fibroblasts of elite Sahiwal cattle for gene expression/ 41.00 DBT nuclear transfer studies 2 Buffalo production and reproduction genomics 202.37 ICAR Niche Area Elucidating the physiological and genomic regulation 3 process of follicular development, oocyte maturation and 602.91 NAIP embryogenesis in buffalo Impact, Adaptation and vulnerability of Indian Agriculture 4 61.95 Network Project to climate change Increasing the anti-carcinogenic potency of buffalo 5 milk by enhancing its CLA Content through dietary 26.03 DBT modification Cloning expression & production of haemeproteins 6 by yeast in fermenters for combating nutritional iron 79.00 DBT deficiency Exploring Propioni bacteria as a potential source of 7 vitamin B-12 and functional probiotic ingredient in a dairy 62.69 DBT based nutraceutical formulation Development of molecular techniques for identification 8 80.09 DBT and typing of indigenous probiotic cultures Development of probiotic dahi for immune system 9 modulation cholesterol lowering and anti-carcinogenic 38.30 DBT attributes Agroweb-Digital Dissemination system for Indian 10 39.00 NAIP Agricultural Research- Development of microbial based “on farm” rapid kits for Ministry of Food 11 the detection of antibiotic residues in raw milk during 41.00 Processing production and processing Industries (MOFPI) Ministry of Food Development of block and real time PCR kits for multi- 12 58.00 Processing pathogen detection for application in dairy industry Industries (MOFPI 13
  • 8. collaborative programmes of the consortium leader with other research centers – title, Institutions involved, Project cost, and source of funding for 5 years S.No Title of the project Project cost Source of funding (role of CL) in lakh Network project on “R&D support for process 1 up-gradation of indigenous milk products for 200.00 Network ICAR industrial application” Development of biosensors and micro-techniques 2 for analysis of pesticide residues aflatoxin, heavy 218.13 NAIP, BITS, Goa metals and bacterial contamination in milk Uncertainty reduction in methane and nitrous 3 25.43 NATCOM-UNFCC oxide emission from Indian Livestock Rumen microbial manipulations for mitigation of National fund, NANIAP, 4 methane emission and productivity enhancement 112.64 IVRI in dairy animals Development of estrus synchronization 5 protocols in Mithun (Bos Frontalis) for fixed time 15.63 NRC, Mithun insemination 9. Major Achievements/ technologies emanating from the work of consortium leader The consortium leader has been working in the area Pharmacology & Toxicology, including of food safety aspects, since last 27 years at various capacities. During this period he has handled various research projects in various capacities and diverse nature. As Director & Vice Chancellor of NDRI Deemed University he has made a significant impact in initiating new research projects in dairying. During this period he has been instrumental in collaborating with National and International Institutions and funding agencies. He has organized many conferences, symposiums, seminars and workshop, field days, exhibitions to educate and popularize issues related to milk and milk products such as processing, nutritional, therapeutic role, and quality & safety aspects. These functions were attended by a large number of people including scientists, industry personnel, students, farmers, entrepreneurs and officials. He has guided several masters and doctoral students. His major research areas are pesticides and drug residues in milk & milk products, rationalization of antibiotic doses regimen, modes of drug administration, diagnostic, toxicology and development of new techniques and new line of treatments. Some of his significant contributions are as follows: Establishment of residue limits of antibiotics, pesticides, minerals, and heavy metals in body fluids, tissues, milk & milk products 1. Development of a new line of treatment for organophosphate insecticides toxicity. The new treatment included DAM and Atropine. DAM is easily available at low cost in India as compare to other AchE reactivators14
  • 2. Computation of exact dosages regimen of about 35 antimicrobial drugs for treatment of cattle and buffaloes leading to reduction in the cost of treatment3. Recommendation for parenteral antibiotic administration for treatment of mastitis and endometritis in place of intramammary and intrauterine infusion, respectively. The recommendation has been adopted by field veterinarians.4. Diagnosis of impending toxicosis of selenium. Fluorine and lead in buffaloes5. Establishment of physiological values of esteroses in different species of animals6. As a Consortium leader he has been instrumental for submission of concept note and further development of project proposal actively. Further he will be involved in guiding, reviewing, monitoring and providing administrative, institutional and technical support to the NAIP project. He will lead from the front in developing further linkages with other institutions. Further, he would identify appropriate personnel and institutions for training under HRD.10. Management structure of the lead consortium (R&D only) 15
  • 12. Justify how the lead consortium is equipped to implement the research programme under NAIP National Dairy Research Institute is the premier research organizational of the nation dedicated for providing R & D and Human Research Development (HRD) support towards dairy development programme in the country. The Institute has 3 major areas of R & D activities viz. I) Dairy Production II) Dairy Processing III) Dairy Extension/Management, All the R&D activities are managed through 11 research divisions/Sections, namely Dairy Technology, Dairy microbiology, Dairy Chemistry etc. The Institute has a Agriculture Technology Information Centre ( ATIC) & Krishi Vigyan Kendra (KVK). The Institute has infrastructure consisting of central facilities such as Livestock Farm, Fodder Farm, Model Dairy Plant, Experimental Dairy Plant, Consultancy Unit, Agriculture Technology Information Centre (ATIC) etc. Scientists of the Institute have direct interaction/interface with the farmers through frequent field visits to understand their problems and initiate their research programmes accordingly. Grameen Dairy Melas, Kisan Sangostitis and off-campus training programmes are being organized in the adopted villages to bring awareness among dairy farmers. R & D efforts of the scientists at NDRI has added value to research by the way of development of new functional dairy products e.g. long life milk cake, Instant basundi mix, Instant rasmalai mix, Milk-cereal based fermented foods, Extended shelf life mango lassi, probiotic dahi. Animal trials of these fabricated foods for non-communicable disease such as Diabetes, cancer etc. have proved its efficacy. The Research Labs at NDRI are equipped with latest sensitive analytical instruments for carrying out research in most advanced areas of Dairying. A Technology Business Incubator (TBI) has also been made fully functional, in order to promote innovation and Entrepreneurship in Dairying. 13. Registration No. etc.: same as that of IcAR16
  • VI. DetAIleD ReseARch PRoPosAl1. IntroductionIndia is among the top producers of food grains, milk, inland & marine fisheries, fruits,vegetables, spices, egg & poultry products, herbs, sugarcane, tea and oilseeds. This feat hasbeen achieved through judicious application of technological developments in the field ofagriculture and animal sciences. Technology has a crucial role in addressing the issues pertainingto food production, processing and marketing. Continued growth of the agricultural sectoris important as it plays a pivotal role in improving the livelihood of farming communitiesalong with ensuring the food security of the nation. National Academy of Agricultural Science(NAAS), in its deliberations a few years ago emphasized on ensuring nutritional security ratherthan food security alone.Farming is both a way of life and the principal means of livelihood to 65% of rural Indians. Oneof the major problems that the Indian farmers are facing is the poor returns on their producelargely owing to highly inefficient supply chain, presence of intermediaries and low level ofprocessing (2 - 15%) coupled with huge post harvest losses (20 – 30% in perishables. Level ofprocessing and export scenario is quite dismal in all food categories thus becoming a majorburden on growing economy. Indian food processing industry, which is in its nascent stageand worth 26 billion US $ contributes about 8% to GDP. The richness of agricultural diversityand rise in per capita income offer are great prospects for Indian food industry, including dairysector. India’s middle class- 583 million -is the backbone of Indian food sector as they spendapproximately Rs. 380 billion US $ on food items which is expected to reach Rs. 1.5 trillion $by 2025.Although, the extent of progress in agricultural, industrial and on economic fronts havebeen enormous, a survey indicates that approximately 50% of Indian children under age ofthree years are underweight, 39% are stunted, 20% are severely malnourished, and 80% areanemic. According to another report 6000 children die due to malnutrition or lack of essentialmicronutrients in diet. Surprisingly more than 70% of the Indian population consumes lessthan 50% of the RDA of micronutrients. Child malnutrition is not only responsible for 22% ofIndia’s disease burden and about 50% of 2.3 billion child mortality, but is also a serious economichazard. The loss due to micronutrient deficiency cost India 1% of its GDP that amounts to Rs.27,770 million. On the other front processing operations involving in conversion of raw material into widerange of value added foods often generate various by-products. According to an estimate,agricultural by-products from all crops, livestock and fisheries sector amounts to be about700 million tones annually. At present by-product utilization is approximately 25% and byapplying appropriate strategic interventions these can be converted into nutritional foodproducts. Conversion of milk into various value added dairy products results in generationof three important by-products namely whey, skim milk and butter milk. Whey is the largestby-product of the dairy industry both in terms of volume and milk solids, as it contains50% of milk solids including whey proteins, lactose, minerals, water soluble vitamins andresidual lipids. Whey is obtained during the manufacture of coagulated and fermented dairy 17
  • products like cheeses, casein, paneer, chhanna, and shrikhand. In recent years the demand for cheeses, coagulated indigenous dairy products and casein has increased tremendously. Recent statistics suggests that around one million tone of whey is produced in India annually and it corresponds to approximately 70,000 tones of whey nutrients (Parekh, 2007). Whey contains approximately 50% of milk nutrients and rich source of lactose, whey proteins, minerals and water soluble vitamins. Whey proteins are rich source of all essential amino-acids. Their higher biological value (104) and protein digested corrected amino - acid score (PDCAS) of 1.00 making them superior than other dietary proteins. The sulphur containing amino-acids i.e. cysteine and methionine are also reported to be on the higher side than meat, soy and casein. Tryptophan, which acts as building block for niacin, is present in higher amount in whey proteins. Dietary whey proteins have a number of putative and biological effects when ingested. The ability of whey proteins to increase the level of natural anti-oxidants (glutathione) within the body and possibly in stabilizing DNA during cell division is emerging as premier contribution towards its therapeutic potential in diet. Use of cheese whey as a beverage in human nutrition, especially for therapeutic purpose can be traced back to 460 BC. Hippocrates, the legendary Greek physician, is reported to have prescribed whey for an assortment of human ailments. Liquid whey can be utilized as such or in concentrated form as whey powder or for the production of higher value added products like lactose, whey protein concentrates (WPC) or whey protein isolates (WPI). Liquid whey has also been utilized for the manufacture of a wide range of beverages and soups over the years and now a number of such products are available to consumers. However, in India despite the demand for natural nutritious drinks or beverages the commercial production of whey based drinks is still in infancy, most probably due to low profit margins. In organized sectors a few companies have initiated production of whey based beverages and soups which are becoming popular day by day. At present most of the whey produced in India is drained off creating environmental pollution because of its high BOD value (45000 ppm), at the same time losing quality nutrients means for human consumption. India is among the leading producers of minor cereals and millets. However, production and consumption are restricted to only certain geographical locations and mostly used for local consumption and as animal feed. The introduction of improved cultivars that have been developed with specific traits and suitable for processing will provide an alternative to farmers for crop diversification and also offer them better price in market. Minor cereals and millets are invariably grown in highly undulated lands of semi-arid and mountainous regions of tropics and sub-tropics, where monsoon failure and drought are frequent and soil fertility is poor. Traditional agriculture in these regions has found more dependability on these minor crops because of their extreme hardiness. The threat to genetic diversity of minor crops arises not from introduction of improved varieties but from their neglect and replacement of commercial or non-food crops. Coarse grains have been important in diets of poor. They are relatively rich in proteins, minerals and vitamins in comparison to conventional cereal crops. The nutritional significance of these crops lies in their richness in micronutrients like calcium, iron, phosphorus, zinc, vitamins and sulphur containing amino acids. The functionality of starch is comparable to other cereals and the higher proportion of non-starchy polysaccharides, dietary fiber and low18
  • glycemic index make them an ideal ingredient in many food formulations meant for communitynutrition along with milk solids and certain other foods. In recent years consumer awarenesshas led to revitalized interests for health promoting components that can be eaten as a part ofdaily diet. It has led to the concept of functional foods and nutraceuticals. These products havea special significance in a country like India where malnutrition and infectious diseases remaina silent emergency. In our country a significant proportion of the population is vulnerable tohidden hunger and very high rates of mortality occur due to coronary heart-diseases (CHDs),cancer and diabetes; all related to diet.Functional foods constitute the fastest growing segment in world food market. “FunctionalFoods” and “nutraceuticals” currently lack a uniform definition. It includes products thatprovide essential nutrients often beyond quantities necessary for normal maintenance, growthand development, and/or other biologically active components that impart health benefits ordesirable physiological effects (Mac Aulay et al, 2005). These products are similar to conventionalfoods in organoletpic attributes except that they have been enriched or formulated withingredients possessing proven health benefits. Examples of functional foods include calcium-enriched milk, probiotic dairy foods, phytosterol containing margarine and fiber enrichedbakery foods among others. With its strong tradition for healthy eating, India ranks among thetop ten buyers of functional foods and this segment is generating US $ 6.8 billion in annualrevenue, the amount expected to double by the end of 2010 (Ismail, 2005).“Diversification” is the key word for sustainability of anything may it be agriculture or industry.However, diversification will not succeed until it is of commercial significance. There is greatscope for developing processing technologies for utilization of minor agricultural crops forthe manufacture of novel foods with unique nutritional and therapeutic profile. Consideringthe popularity of cereal-based milk foods for their health benefits and excellent organoletpicqualities, the major task that lies ahead is to design these basic ingredients into products thathelp in alleviating the malnutrition and also appeal to the sophisticated palates of educatedand health conscious consumers. Milk-minor cereal combination based foods in differentforms as extruded, flaked, roasted, popped dietary formulations and as fermented foods withprobiotic organisms for combating the infectious diseases like diarrhea, is the very attractiveoptions in this regard. Therefore, it is proposed to develop novel milk foods incorporating dairyby-products and minor millets with enhanced and specific health attribute. The generation oftechnological reservoir and dissemination to end user could go a long way in solving problemsof value addition of such “underutilized Plant Species” and milk by-products. This may alsoprovide low cost nutritious dairy foods that can combat problem of malnutrition and infectiousdiseases and generate newer employment avenues.Food safety is another major concern across the world. The increase in world food trade andthe advent of the Sanitary and Phytosanitary (SPS) agreements under the ambit of WorldTrade Organization (WTO) have led to requirement of recognition and adoption of foodsafety measures. The capacity of India to penetrate world markets depends on its ability tomeet various merging challenges both at production and processing level. It could only bepossible through research initiatives for storage and processing of food raw materials, novelfood product development, development of indigenous processing equipments, appropriatepackaging materials and techniques and rapid and reliable quality control methods. 19
  • 2. Rationale the scope and nature of the problem that we wish to research Use of whey in food system has been under active consideration by the dairy processors in the recent years because of the growing global food shortage and increasing whey processing cost for disposal and antipollution regulations. The whey utilization in food products is limited by the higher cost of processing required for its conversion into ingredients like whey powder, WPC, WPI, lactose and milk minerals. Liquid whey can only be used in formulation of products like drinks, soups and other beverages. Hence, there is a need to convert whey into intermediates like concentrates and retentates that can be used as nutrient-rich fractions for composite dairy foods. Moreover, suitability of different whey systems has to be evaluated for determining the kind of treatment required for its optimum uses. Our research showed that skim milk-whey blends can be used as base material for development of flavoured drinks, lassi-like beverage of excellent quality. The application of whey and skim milk for manufacture of special food items seems to be the most logistic way for minimizing the loss of milk solids. Minor agricultural crops including minor cereals and millets are a group of plants with short slender culms and small grains possessing remarkable ability to survive under severe drought. Presence of thick pericarp, pigments, certain phenolics, anti-nutrients, and absence of primary processing equipments are the major hurdles in consumption of these crops for widespread consumption. It is largely confined to home scales that render many of these valuable nutrients unavailable to human beings. Barley (Hordeum vulgare) is another minor cereal crop endowed with certain unique functionality that can be exploited in formulation of several products. However, in our country barley cultivation is usually restricted to its use as fodder crop and very small amount is consumed as malted flour (sattu) in certain ethnic groups. Some industries have started industrial malt production that is mainly used for brewing purpose. Malting process resulted in generation of number of intermediateries like malted flour, malt extract that may be included in formulation of wide range of processed health foods. The collaborative work between NDRI and Directorate of Wheat Research (DWR) indicated the suitability of certain newer cultivars for production of malted-milk products. Among the millet crops, India is the largest producer of Pearl millet (Pennisetum glaucum) with an estimated production of 11.79 MT. It is fourth most important food crop in India and in recent years the pearl millet production area has declined considerably. The most of the produce is consumed locally in the form of traditional foods and majority of the nutrients remain unavailable to consumers because of the presence of anti-nutrients. The processing mediated inactivation of anti-nutrients could be applied for enhanced nutrient availability and product development. Majority of health foods attract little effective demand in Indian market and have to face competitions from established brands. The recent growth and upward trend of Indian food market offer new opportunities for the development of such health foods by judicious blend of whey-skim milk-barley-pearl millet, into convenient, long-life form with proven health benefits to consumers. At our institute we have recently developed cereal-milk based20
  • composite dairy foods such as instant kheer mix, instant Dalia mix, malted milk beverage,malted milk ice cream, doda barfi, malted-milk caramel, low fat gulabjamun mix and bajralassi. Successful commercialization of these newer ranges of dairy foods depends on wideracceptability, profitable marketing and sustainability. Through this project we are aimed tocreate opportunities for value addition for neglected commodities like whey, skim milk, pearlmillet and barley by applying the advanced scientific, technical, marketing and entrepreneurshipskills in the interest of farming community.Delineate the importance of the problem in the context of national /addressregional priorities and solving the constraints¾ Effective utilization of whey for health foods manufacture will create a “win-win” situation for dairy industry. As off now a substantial amount of milk nutrients are lost along with whey that can be harness effectively for revenue generation and thus offer better return to dairy farmers as well as industry.¾ The environmental issues associated with whey disposal that require setting of treatment plants will also be taken care once the whey generated will be used for product manufacture¾ Surplus skim milk available in dairy processing units will be utilized for product manufacture and hence establishment of a spray drying unit in each plant will not be essential. Its application for value addition will minimizes milk solid wastages and problem of skim milk powder (SMP) marketing in competitive market will be eliminated.¾ Production of pearl millet and barley crops suitable for processing, using an integrated approach through intervention of technological inputs like high yielding varieties, quality seeds, improved practices, and through establishment of assured market, will increase the farm profits and income of rural farmers and improve their livelihoods.¾ Collaborative public private partnership enhances continuous cooperation in the foeld of mutual interests and benefit stake holders like small farmers, small scale primary processors, food industry and marketers.¾ Development of technological packages for composite dairy foods with unique health characteristics offers product diversification of product profile in dairy & food industry. Moreover it will also provide new products to consumers to meet their satiety, nutrition and health requirements at affordable cost.¾ Development of low cost complementary food is expected to improve the health status by offering all essential nutrients to children from economically disadvantaged segments.¾ Probitoic application in food product development will enhance the consumption and market of functional dairy foods and offer consumers different food products to fulfill their nutritional and therapeutic needs¾ The proposed value chain has an inbuilt plan to assure market to the farmers and continuous supply of raw material to processors/ traders and health benefits to consumers. 21
  • ¾ The cultivation of these crops which are usually grown with less inputs will have benefits in long term on sustainability in terms of soil, water and other natural resources ¾ Entrepreneurship development in the areas of cultivation, primary processing and manufacture of composite dairy foods as well marketing, will offer newer opportunities for self-employment and empower specially to youth and women. ¾ Pilot plants for dairy and food processing (Experimental Dairy & Technology Business Incubator) is available at the campus with complete processing line for the benefit for small scale entrepreneurs and also for demonstration to industry. What social, economic, environmental or participatory studies/ exercises underpin the assertion that the problem is important? The project focuses on by-product utilization of dairy by-products for with emphasis on health foods development for different segments of society. At the same time it is targeting certain minor agricultural commodities like pearl millet and barley for enhanced production through improved packages of practices and value addition for ensuring better returns to farmers. Moreover, nutritional and therapeutic components present in milk by-products and minor agricultural crops will also be consumed in the form of acceptable products. A strategy to link by-product utilization, nutrition, health and sustainability of agriculture is discussed hereunder. The project assumes that small scale farmers are the saviour our indigenous technical knowledge (ITK) and use them effectively for sustainability of environments and rich bio-diversity we have. Linking of such underutilized commodities with nutrition and health for community feeding to tackle malnutrition and for urban high class consumers, where the prevalence of certain infectious and life threatening diseases are on rise. ¾ Economically viable: At present most of the whey produced in dairy processing units or even at small scale dairy processor remain unutilized and technological development for its effective application in health food development will enhance the profit margin of dairy processors. As per Environmental regulation norms every industry has to establish treatment plants before their discharge and by using whey for product manufacture, the operational cost of treatment plants can be substantially reduced .Moreover, availability of market for raw produce in the vicinity of production area will reduce the cost of transportation and long term storage. It will encourage farmers to diversify their crop profile form conventional high input requiring rice-wheat system to minor cereals that need little or less inputs. Industry also likes to process raw material that is available in desired quantity, of quality and at relatively lower price and thus they also prefer to invest for such products. . ¾ Ecologically sound: The project is addressing one of the most serious environmental problems dairy industry is facings i.e. of whey disposal because of its high treatment requirements. The enhancement in area and production of pearl millet and barley the local farmers may handle the problem of depleting water table, faster reduction in soil nutrients in soil and higher residual build up of pesticides and weedicides in water22
  • and soil of project area. The continuous .production cycle involving rice and wheat has resulted in severe ecological degradation in the states like Haryana and Punjab, where project is located. Thus the project is ecologically sound.¾ Adaptable: The technologies that is anticipated during and at the end of the project are simple, viable and sustainable, hence the indigenous nature of raw material, knowledge, processing methods and product to the local people, further enhance their faster adaptation. Value addition in whey & skim milk will provide an opportunity to industry for diversifying their production profile with little investments. The equipments and ingredients required are simpler, cheaper and at large available in existing units.¾ Socially just: The milk is a scared item in daily diet of people of the region and wastage of milk & milk nutrients is considered as unholy. Many processing interventions that will be used in product development improve the bioavailability of pearl millet & barley, which are otherwise not metabolized in the body and contributing towards malnutrition. The composite diary foods that will be developed have resemblance to many locally available foods like dalia, rabadi, sattu. Moreover, the improved nutritional and health promoting characteristics of developed foods will meet their requirements of ‘Wholesome” food which is available at affordable cost. Further, no chemicals, drugs, colours and any harmful ingredients are added.¾ Thus project being locally adoptable, economically viable, ecologically sound; socially just the project shall be more sustainable.¾ Relate how the proposed research relates to NAIP objectives and criteria:¾ The major aim of the project is to utilize milk by-products for the development of composite dairy foods with enhanced health characteristics and effective utilization of agricultural raw materials for value addition and better return to farmers for their socioeconomic improvement.¾ The formation of a value chain right from production of improved cultivars of pearl millet and barley, opportunity development for novel foods based on selected crops & milk by-products, entrepreneurship as well as commercial manufacture through effective marketing till the consumers plate, help in meeting the needs of today’s agriculture.¾ Food security along with nutritional security will only be ensured by proving nutritional and health foods that can be consumed as a part of daily diet not as supplement. The products developed in project are meant the meet the specific nutritional needs of different segments of society and can be an effective tool in facing the problem of deficiency and infectious diseases.¾ Collaborative public private partnership enhances the interests in many other ecologically, and nutritionally rich plant commodities for a large scale production and value addition. It will benefit specially small or marginal farmers as they can grow such crops with lesser inputs in compare to conventional & cash crops. This also indirectly helps these neglected crops to sustain in competitive agriculture.¾ Further the project involves farmer, multidisciplinary researchers like dairy, food technologists, engineers, chemists, nutrition biochemists, microbiologists, economist, 23
  • extension worker, small scale processors, dairy & food processors, marketer, NGOs, for the cause of farming community as well as consumer to lead better quality life. It also attempted to solve the problems of nutritional deficiencies through enriched, fortified and therapeutic products developed. Firs time such project has been conceptualize at national level where target commodities are by-product of dairy industry and two minor agriculture crops. ¾ The project has a unique balance between research components and community development interventions for the continue growth of Indian agriculture. Thus the project is holistic in its approach by utilizing the Production-to-Consumption Supply chain, which is the main essence of National Agriculture Innovation Projects component II. The PCS chain will be continued in the society even after the closure of NAIP project and many such models can be developed further for the benefit of society. What underlying causality do you expect during implementation as precaution for PIu? ¾ Harmonization with the goals, schedules and sense of priority among all partners participating in a particular activity: ¾ The risky and non-co-operative stakeholders considered initially were omitted. ¾ A harmonies team of different institutions in multi-disciplinary mode have been considered who have same zeal and to take up the challenges likely to arise during the course of research. ¾ Competence, availability and keen interests along with high level of emotional quotients for meeting the objectives of the project have been the main points for selection of stakeholder. ¾ Availability of Co-PIs has been considered & human alternate is being thought off. ¾ The collaborating institution PIs are regularly informed during the development of the proposal. ¾ The PIU are requested to help in their assessment directly for implementation and they always supported us. The experts guided us in each and every activity related to project during the Interactive workshop held at Mumbai and Hyderabad. The timely intervention of experts helped us in omitting ambiguous activities and little or no effect on project objectives. ¾ Timely release of grants and execution of tasks especially those related to administrative part of the project has to be streamlined. ¾ The task of convincing farmers and industry persons for adoption of new technological package is tough ¾ ICT for making people aware in utilization of pearl millet, barley and milk by-products is altogether new approach with different segments of society. ¾ Complementary foods developed for community nutrition programmes require high profile policy makers support for its adoption ¾ Guidance by PIU in above matters is appreciated.24
  • Indicate if the programme is specific to different sites, if not, then role ofcooperating centers for validation purpose may be restricted.Programme is not location specific and can be duplicated anywhere in the country. The CoPIs are mostly from the nearby places from Consortium lead Centre to enhance the betterinteraction and easier approach. The validation of developed health foods through NIN willbe carried out through Outsourcing.3. objectives¾ To harness the nutritional and therapeutic potential of milk by-products (whey and skim milk) and underutilized plant species (pearl millet & barley) for development of functional foods¾ To develop technological package for composite dairy foods (complementary foods, fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributes¾ To validate the consumer acceptability and targeted health benefits composite dairy foods¾ To assess the techno-economic feasibility of the newly developed technologies through linkages with industry, marketing personnel and Self-help group4. Review of literatureConsumer interest in the relationship between diet and health has increased the demandfor information on functional foods. Rapid advances in science and technology, increasinghealthcare costs, changes in food laws affecting label and product claims, an aging population,and rising interest in attaining wellness through diet are among the factors fueling interestin functional foods. Credible scientific research indicates many potential health benefits fromfood components. Milk nutrients are considered essential components of diets among all agegroups. Likewise, many minor agricultural commodities including cereals, millets, legumes,are important constituents of the diets of poor across the globe. The various nutritional,technological and therapeutic aspects of whey, pearl millet, barley and probiotic foods hasbeen discussed in succeeding sections.Whey is a yellow-green liquid that results from the transformation of milk into cheese or caseinor other coagulated dairy products. With advancement in membrane processing, it becomespossible to fractionate whey nutrients into more usable form. The whey proteins can be retainedduring ultrafiltration processing while other water soluble constituents are passed in permeatestream. The retentate is dried to form whey protein concentrate (WPC) and whey proteinisolate (WPI) that have high nutritional and functional properties and are capable of fulfillingthe diverse attributes to satisfy different forms of utilization (de Wit, 1998). Whey protein-fedanimals showed the lowest incidence of colon cancer (McIntosh et al., 1995). Experiments inrodents indicate that the antitumor activity of the dairy products lies with protein fraction andmore specifically in the whey protein component of milk. Possible modes of action may be 25
  • their positive role in enhancing the biosynthesis of sulphur containing peptide-glutathione, a natural anti-oxidant (Regester et al., 1995). The serum total cholesterol level in the rats fed with whey protein concentrate containing probiotic milk, fermented with Lactobacillus casei TMC 1543, was significantly lower than that of control group (Kawase et al., 2000). The α-La contains 2-3 times more tryptophan than an average protein. In body, tryptophan is converted into 5-hydroxytryptophan and then to 3-hydroxytryptamine (serotonin). Inadequate 1evel of serotonin in the brain has been linked to depression, obesity, insomnia and chronic headache (Welzem, 2001). Whey protein isolates (WPI) has been used to treat HIV patients because immunoglobulin and bovine serum albumins present in it, may stave off this disease (Horton, 1995; Welzem, 2001). Some recent investigations showed promising role of whey nutrients in increasing the bioavailability of fortified minerals. Singh et al. (2000) found that the whey-mango concentrate obtained by mixing 15% mango pulp (25o Brix), 77% paneer why concentrate (37% TS), 8% sugar and a pH of 4.2 was most acceptable for developing whey-mango concentrate. The product could keep well for 45 days at 250C. Whey proteins complexed with acidic polysaccharides can be used to fortify acidic fruit juices and this approach was used to develop whey protein-enriched Bael (Aegle marmeols) beverage. The CMC-WPC complex addition increased the protein level to 1.75% and this complex was observed better in comparison to pectin-WPC complex (Singh and Nath, 2004). An attempt has been made at our Institute to develop sports beverage using hydrolyzed whey. The best formulation for pineapple sport beverage were 20% pineapple juice, 7.49% sugar, 0.15% stabilizer mix and 0.12% salt mix and the drink was acceptable up to 6 months. The large scale commercial production of whey based rinks, beverages and soups depends on their market potential and certain quality issues associated with it (Singh, 2008). Hence, some alternatives may be attempted for augmentation of whey nutrients for development of foods that suits to larger segment of society. Whey ingredients like liquid whey concentrates, whey powder, lactose, whey protein concentrate and isolated whey proteins have been attempted in wide range of bakery products. A number of formulated foods based on WPC such as egg-less cake, malted-milk caramel, protein-rich biscuits and breads have been developed at this institute. With the better understanding regarding the functionality of milk molecules in bakery and confectionery products, it has become possible to produce tailor-made ingredients utilizing dairy by-products for specific application (Singh, 2008). The application of whey proteins in processed foods is hindered by the wide variations in composition of WPCs’ and due to less cost effectiveness. In developing countries, the low bioavailability of minerals (especially iron and zinc) in cereal based foods is a crucial problem for infants and young children. Depending on their localization in cereal grain, the proportions of these anti-nutrients in diet can be reduced by decortication (Akingbala, 1991; Sharma and Kapoor, 1996), a process that may also modify mineral content and bioavailability. Thus the minor millets necessitate preliminary decortication of grains for either organoleptic or technological reasons (astringency, texture, etc.). Pearl millet (Pennisetum typhoides), is among the nine major millets, with excellent resistance power towards low rainfall, and capable of withstanding continuous or intermittent drought conditions. The grain consists of 11.6% protein and 2.3% minerals and these values are much higher than corresponding values in rice, maize and sorghum (Jain and Bal, 1997). Due to high lipid contents26
  • (4-9%) storability of processed products is of concern especially if the grains are crushed orconverted to grits or flour (Kaced et al, 1984). The grain is nutritionally superior than mostother cereals in having high levels of calcium, iron, zinc, lipids and high quality proteins, butat the same time, presences of anti-nutritional factors in it lowers its digestibility with regardto protein, carbohydrates and minerals. The process of decortication is found to reduce theanti-nutritional factors such as phytates (Akingbala, 1991; Sharma and Kapoor, 1996). Lestienneet al (2007), suggested that at 12% DM after 15% tempering leads to efficient separation takesplace and decortications process does not reduces the lipid and protein content but decreasesthe anti-nutritional factors. In order to increase the functionality and to be physiologically morebenefited, fermentation of pearl millet was carried out by Haq et al (2002), and as a consequenceof fermentation, in vitro protein digestibility (IVPD) increased with accompanying reduction intotal polyphenols and phytic acid. Similar results have been reported by Abdalla et al (1997) andAli et al, (2003). Extrusion cooking of cereal grains has become a very much used technique toobtain a wide range of products such as snacks, breakfast cereals, instant soup mixes, porridgeand composite flours. The process pre-gelatinizes starch, denatures proteins and inactivatesvarious anti-nutrients thus improving the digestibility and bio-availability. The extrudedproducts can be made into different shape, forms and fortified with micronutrients efficiently.However, very little work has been done on extrusion processing of milk-cereal blends.Barley (Hardeum vulgare L.), a major cereal crop ranks among the top ten food crops and isfourth among cereals in the world. It contributes significantly to the world’s food supplyas human food, malt products, and livestock feed. Carbohydrates constitute about 80% byweight of barley grain. Starch is the most abundant single component, accounting for upto65%, but polysaccharides of cell wall origin are also qualitatively important and may representmore than 10% of grain weight. Malted barley has long been used in the food industry as asource of flavour, colour, sweetness, enzymes and other nutritional components. The six rowbarley has higher enzyme content, more protein, less starch, and a thicker husk than two-rowbarley. The higher level of diastatic enzymes makes six-row barley desirable for conversion ofadjunct starches (those that lack enzymes) during mashing. Malted milk foods provide betteroperating margins in comparison with conventional dairy products. These foods are valuedfor their nutritious status, easy digestibility, high palatability and convenience of consumption.Currently India is the world’s biggest market for malt based food products. Apart from maltedmilk foods opportunities exists for processing of barley into nutritionally enriched breakfastcereals, convenience mixes and certain other novel foods in combination of milk. The wheyor its nutrients has never been attempted as base material for the development of malted milkfoods or in formulation of barley-whey nutrient based functional food products. Thus, we cansafely conclude that malted milk food as a cereal based milk product is an important valueadded product in the Indian market.Incorporation of beneficial bacteria into foods to counteract harmful organisms in the intestinaltract has been the most visible component of this new area. The theoretical basis for selection ofprobiotic micro-organisms include safety, functional aspects (survival, adherence, colonization,antimicrobial production, immune stimulation, antigenotoxic activity and prevention ofpathogens) and technological details such as growth in milk and other food base, sensoryproperties, stability, phage resistance and viability. Newer avenues as carriers of probiotic 27
  • organisms are being sought. Thus, probiotic foods are defined as those that contain single or mixed culture of microorganisms and beneficial for the consumer’s health and improves intestinal microbial balance (Fuller, 1989). Milk though considered a complete food, is deficient in some components namely fiber and certain micronutrients thus would be a novel item if deficient components are fortified in requisite amounts. The addition of cereal or cereal components to milk or by-product obtained from dairy industries is another opportunistic entrance in the area of functional foods. Cereal acts as substrate for probiotics and in the case if underutilized cereals are utilized, the value becomes incomparable. Cereal component not only acts as a substrate but also improves flavour, textural and overall acceptability of the product. Probiotic organisms when used solely gives a product with least desirable attributes in the sense that they lack desirable aroma, and sensory appeal and are rather acidic and sour. The required suggestive concentration of probiotic bacteria is 106 cfu/g of a product to provide health benefits (Robinson, 1987). For milk based products, the probiotic strains are often mixed with Streptococcus thermophilus and L. delbrueckii (Saarela et al, 2000). Lactic fermentation of different cereals such as maize, sorghum, finger millet, has been found effective to reduce the amount of anti-nutrients such as phytic acid, tannins and thus improve protein and minerals availability (Chavan et al, 1988; Lorri and Svanberg, 1993). Fermentation using pure strains of yeasts and lactobacilli on pearl millet has been associated with improved availability of minerals (Khetarpaul and Chauhan, 1990). Fermentation using selected probiotic strains results in better acidification, cell count, and such fermented milks could be used as an application for the production of lactic beverage containing probiotic organisms (Oliveira et al, 2001). Probiotic strains of Lactobacillus acidophilus have been reported to reduce the serum cholesterol level (Gilliland et al, 1985). Lactobacillus acidophilus and bifidobacteria have been reported to synthesize folic acid, niacin, thiamine, riboflavin, pyridoxine and vitamin K (Rasic and Kurmann, 1983; Tamine et al, 1995). The probiotic dahi developed at NDRI, was found to significantly delay the onset of glucose intolerance, hyperglycemia, hyperinsulinemia, dyslipidemia and oxidative stress in high fructose induced diabetic rats, indicated a preventive role in diabetes (Yadav et al, 2007). Vitamin and mineral fortification of foods is a common technique for delivery of nutrients to the consumer. The addition of vitamins and minerals to milk and food products is used in many countries as a public health measure, whilst food industries recognize that supplementing their products with these ingredients can increase market appeal by improving their health attributes. However, many technological problems may occur upon addition of minerals to food products, mainly due to the numerous reactions of minerals with other food components. These problems may be reflected in changes in texture, colour, sedimentation, flavour and/ or the functional properties of the product. Milk and other dairy products are a part of the daily diet in almost all countries. Dairy products are also easily targeted for specific consumer audiences, such as females and infants, allowing for the delivery of category specific functional ingredients. Many consumers also consider dairy products such as yoghurts, low fat milks, or fruit beverages containing whey protein to be naturally healthy. It helps to make the mineral and vitamin fortification of dairy-based systems especially desirable.28
  • ReferencesAbdalla, A. A., Tinay, Abdullahi, H. El., Mohamed, B.E., Abdalla, A. H. (1997). Effect of traditional processes on phytate and mineral content of pearl millet. Food Chemistry. 63: 79-84.Akingbala, J.O. (1991). Effect of processing on flavonoids in millet (Pennisetum americanum). Cereal chemistry. 68: 180-183.Ali, Maha. A.M., Tinay, Abdullahi, H. El., Abdalla, A. H. (2003). Effect of fermentation on the in vitro protein digestibility of pearl millet. Food Chemistry. 80: 51-54.Chavan, U.D., Chavan, J.K., Kadam, S.S. (1988). Effect of fermentation on soluble proteins and in vitro protein digestibility of sorghum, green gram, and sorghum green gram blends. J. Food. Sci. 53: 1574-1575.de Wit, J. N. (1998). Nutritional and functional characteristics of whey proteins in food products. J. Dairy Sci. Vol.81: 597 – 608.Devadas, R.P., Chandrasekhar, U., Bhooma, N., Menon, M. (1977). Biological evaluation of ragi based low cost indigenous diet mixture on Albino rats. The Ind. J. Nutr. Dietet. 14: 253-259.Fuller, R. (1989). Probiotics in man and animals. J. Appl. Bacteriol.66: 365-378.Gilliland, S.E., Nelson, C.R., Maxwell, C. (1985). Assimilation of cholesterol by lactobacillus acidophilus. Applied and Environmental Microbiology. 49(2): 377-381.Haq, M. E., Tinay, Abdullahi, H. El., Yousif, N.E. (2002). Effect of fermentation and dehulling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet. Food Chemistry. 77: 193-196.Horton, B. S. (1995). Commercial utilization of minor milk components in the health and food industries. J.Dairy Sci. Vol.78: 2584 – 2589.Howarth, G. S., Francis, G. F., Coll, J. C., Xu, X., Byard, R. W. and Red, L. C. (1996). Milk growth factors enriched from cheese whey ameliorate intestinal damage by methotrexate when administered orally to rats. J. Nutrition. Vol.126: 2519 – 2530.Jain, R.K. and Bal, S. (1997). Properties of pearl millet. J. agric. Engng Res. 66: 85-91.Kaced, I., Hoseney, R.C., Varriano-Marston, E. (1984). Factors affecting rancidity in ground pearl millet. Cereal chemistry. 61:187-192.Kawase, M., Hastimoto, H., Hasoda, M., Morita, H. and Hosono, A. (2000). Effect of administration of fermented milk containing whey protein concentration to rats and healthy men on serum lipids and blood pressure. J. Dairy Sci. Vol.83 (2): 255 – 263.Khetarpaul, N. and Chauhan, B.M. (1990). Effect of fermentation by pure cultures of yeasts and lactobacilli on the available carbohydrate content of pearl millet. Trop. Sci. 31: 131- 139.Lestienne, I., Buisson, Marie., Lullien-Pellerin, V., Picq, C., Treche, Serge (2007). Losses of nutrients and anti-nutritional factors during abrasive decortication of two pearl millet cultivars (Pennisetum glaucum). Food Chemistry. 100: 1316-1323. 29
  • Lorri, W. and Svanberg, U. (1993). Lactic-fermented cereal gruels with improved in vitro digestibility. Int. J. Food Sci. Nutr. 44: 29-36. McIntosh, G. H., Regester, G. O., Leu, R. K. Le, Royale, P. J. and Smithers, G. W. (1995). Dairy proteins protect against dimethylhydrazine-induced intestinal cancers in rats. J. Nutrition. Vol.125 (4): 809 – 816. Oliveira, M.N., Sodini, I., Remeuf, F., Corrieu, G. (2001). Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotc bacteria. International Dairy Journal. 11: 935-942. Rasic, J.L. and Kurmann, J.A. (1983). Bifidobacteria and their role. Birkhauser, Basel, Switzerland. Regester, G. O., McIntosh, G. H., Lee, V. W. K. and Smithers, G. W. (1996). Whey proteins as nutritional and functional food ingredients. Food Australia. Vol.48 (3): 123 – 127. Robinson, R.K. (1987). Survival of lactobacillus acidophilus in fermented products. Suid Afrikaanse Tydskrif Vir Suiwelkunde. 19:25-27. Saarela, M., Mogensen, G., Fonden, R., Matto, J., Mattila-Sandholm, T. (2000). Probiotic bacteria; safety, functional and technological properties. J. Biotechnol. 84: 197-215. Sharma, A., and Kapoor, A.C. (1996). Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation. Plant Foods for Human Nutrition. 49: 241-252. Singh, Ashish Kumar and Nath, Nirankar. 2004. Development and evaluation of whey protein- enriched ‘BAEL’ beverage. Journal of Food Science and Technology, 41 (4), 432-436 Singh, Ashish Kumar. 2008. Application of dairy by-products in bakery and confectionary products. In CAS Compendium “Technological Advances in the Utilization of Dairy By-products”. Centre of Advanced Studies in Dairy Technology, DT Division, NDRI, Karnal. 184-191pp Singh, S.; Singh, Ashish Kumar and Gandhi, D. N. 2000. Formulation of whey-mango concentrate. Paper presented in Conference on “Biotechnological Strategies in Agro Processing” on 9-11th Feb. 2000. Organized by Punjab State Council for Science and Technology, Chandigarh Tamine, A.Y., Marshall, V.M., Robinson, R.K. (1995). Micro-biological and technological aspects of milks fermented by bifidobacteria. J. Dairy Sci. 62: 151-187. Walzem, R. L. (2001). Health enhancing properties of whey proteins and whey fractions. Applications monograph. US Dairy Exports Council, USA.. Pp: 1 – 8. Yadav, H., Jain, S., Sinha, P.R. (2007). Antidiabetic effect of probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei in high fructose fed rats. Nutrition. 23: 62-68.30
  • MAJoR AchIeVeMeNts/ techNologIes/ success stoRIes eMANAtINg FRoM the ceNteR¾ Developed technologies for the manufacture of variety of indigenous dairy products viz. Khoa and khoa based sweets, chhana & chhana based sweets, srikhand, Rabri, Paneer etc.¾ Developed several innovative ready-to-reconstitute formulations for the manufacture of khoa gulabjamun, Raosgolla, Kulfi,Rasmalai, Basundi, Kheer, Dalia and Paneer curry for adaptation at industrial scale.¾ Body slimming effect of conjugated linoleic acid (CLA) established by intervention of CLA alone and along with SMP on body fat metabolism and blood lipid profile.¾ Modulatory effect of fermented milk products on immune function. The fermented milk products were characterized for their ex vivo immune, challenge and allergenic responses.¾ Probiotic dahi was proved to be an alternative bio-therapeutic agent for diabetes. Thus, probiotic dahi could be included in daily meal as a complementary therapeutic regimen.¾ Development of Raabadi-like cereal-Based traditional fermented milk foods with extended shelf-life.¾ Development of fiber-fortified yoghurt and its formulation consisted of dietary fibers, both soluble and insoluble. Fiber fortified product exhibited better body and texture characteristics as compared to control with a similar milk solids level.¾ Formulation of table spread with added functional ingredients. The table spread consisted of special designed lipid phase consisting of milk fat and vegetable oils with added functional ingredients.¾ Evaluation of barley cultivars for malted milk foods and process development for malt- milk beverage, malted milk ice-cream¾ Survival and probiotic properties of Lactobacillus plantarum in fermented milk. Lactobacillus plantarum could serve as a potential probiotic adjunct culture in the functional and nutraceutical food for prophylactic as well as therapeutic uses.¾ Cloning expression and production of haeme-proteins by yeast in fermenters for combating nutritional iron deficiency: Cloning and expression of human lactoferrin in Saccharomyces cerevisiae/Pichia pastoris.¾ Exploring propionibacteria as a potential source of vitamin B12 and functional probiotic ingredient in a dairy based nutraceutical formulation. Vitamin B12 estimation in milk was standardized using an immunosorbent method.¾ Successful commercialization of whey based drinks & soups, arjuna herbal ghee, long- life functional paneer, mozzarella cheese, emulsifier-stabilizer premixes for frozen desserts in recent past¾ Researchable Issues 31
  • ¾ Process development for effective and sustainable or utilization of milk by-products i.e. whey and skim milk for composite dairy food development ¾ Evaluation of suitable varieties for appropriate value addition through product development ¾ Development of primary processing equipments and elucidation of effect of primary and secondary processing on anti-nutritional and nutritional make up of pearl millet and barley ¾ Formulation and optimization of technological parameters for low cost complementary foods based on milk by-products and pearl millet & barley for community nutrition. ¾ Technological packages for composite dairy foods like extruded, flaked, convenience mixes with enhanced health attributes, based on milk by-products (whey & skim milk) in combination with pearl millet and barley grains. ¾ Probiotic intervention for process development for fermented milk-cereal drinks and powdered product based on milk by-products and pearl millet and barley for improvement of gastrointestinal health ¾ Nutritional profiling and validation of targeted health effects of composite dairy foods through in-vitro analysis, animal studies and human trials ¾ Development of HACCP guidelines /system for composite functional dairy foods ¾ Innovative marketing and popularization strategies for promotion and adoption of newer health foods for among masses ¾ Appropriate technology transfer and entrepreneurship development interventions for successful commercialization of developed food products 5. technical programme objective 1 1.0 characterization and Preliminary Processing of Milk by-products and underutilized agricultural crops (pearl millet, barley) 2.0 hypothesis: The judicious application of technologies for effective utilization of milk by-products specially whey for value addition will assist dairy industries to create new avenues for increasing the profit margins and provide higher returns on income to dairy farmers. Value addition in minor agricultural crops like pearl millet and barley, which are usually grown in harsh climatic conditions with less inputs and rich in bioactive components, create market for such commodities. It will not only ensure farm profits and income to marginal farmers but also contribute towards sustainability of environment.32
  • 3.0 objective 1To harness the nutritional and therapeutic potential of milk by-products (whey and skim milk)and underutilized plant species (pearl millet and barley) for development of composite dairyfoods with enhanced health attributesActivityActivity 1Processing of milk by-products i.e. whey and skim milk for development of composite dairyfoods with enhanced health characteristics(A. K. Singh, A. A. Patel, R.R.B. Singh)¾ Methodologies¾ Modification and standardization of processes like pasteurization, concentration requirements for conversion of skim milk & whey blends for product development¾ Optimization of membrane processing systems such as Ultrafiltration (UF) and Nanofiltraiton (NF) and processing parameters such as temperature, flux rate, fold of concentration etc. for development of nutrient-rich fractions from different whey systems (paneer and cheese whey)¾ Standardization for process for Milk Protein Concentrate (MPC) from skim milk employing UF process, in terms of temperature, flux rate, fold of concentration and difiltraitonActivity 2Screening of available varieties of Pearl millet and Barley for their suitability for valueaddition(Sumit Arora, Vivek Shrama, A.K. Singh, Suman Kapila)Methodologies¾ Characterization of improved cultivars of pearl millet and barley for physical, compositional and nutritional (micronutrients), anti-nutrients and phytochemical (antioxidants, soluble fiber) profiles using standard protocols¾ Determination of functional properties of pearl millet and barley grains like gelatinization temperature, amylolytic activityActivity 3Identification and standardization of primary processing technologies for pearl millet andbarley(S. Balasubramaniam, D. N. Yadav CIPHET Ludhiana) 33
  • Methodologies ¾ Adoption & modifications if required, of existing equipments for primary processing i.e. dehulling/ pearling/dehusking/milling of grains ¾ Standardization of unit operations (conditioning, milling parameters) involved in primary processing of pearl millet and barley ¾ Investigation for suitability of packaging and storage conditions for long-term storage of primary processed grains (i.e. milled grains and flour) Activity 4 Determination of suitability of the pearl millet and barley for value addition through development of composite dairy foods (A. K. Singh, Vivek Sharma, Rajeev Kapila) Methodologies ¾ Optimization of processes like malting, roasting, popping and instantization of barley and pearl millet grains for product development ¾ Assessment of changes in physico-chemical and nutritional components of barley and pearl millet grains during malting, roasting, popping and instantization ¾ Preliminary investigation on utilization of secondary processed pearl millet and barley grains into identified produce prototypes34
  • 4.0 WoRK PRogRAMMe 2008- 2009- 2010- 2011-Sl Verifiable Executive 2009 2010 2011 2012 Major activitiesNo Indicators Agency II Sem II Sem II Sem II Sem I Sem I Sem I Sem I Sem1 Processing of milk Forms of by- NDRI - - - by-products i.e. products such as √ √ √ - whey and skim milk whey concentrate, for development of WPC, MPC for -- composite dairy foods value addition with enhanced health - characteristics -2 Screening of available Quantity and NDRI -- -- - - varieties of Pearl millet Quality of farm √ √ √ and Barley for their produce procured suitability for value and supplied to addition industry in each candidate crops.3 Identification and Processing CIPHET -- -- - - standardization of equipments √ √ √ √ primary processing Percent increase in technologies for pearl quality and market millet and barley value of raw material due to primary processing.4 Determination of Standardized NDRI -- -- -- √ suitability of the pearl process for - √ √ millet and barley for candidate crops value addition through utilization development of composite dairy foods √ √ 35
  • 5.0 Monitorable Indicators 5.1 Major Deliverables 1. Approximately 50-60 percent of the whey and skim milk, generated in dairy plants are processed for value addition ¾ 2-3 cultivars of each crop are identified for product development ¾ A processing line for primary processing of barley and pearl millet at farmer is developed that can be adopted on industrial level as well. 5.2 Major outputs ¾ Efficient utilization alternatives are developed for whey and skim milk through improved processing interventions ¾ Suitable varieties of pearl millet and barley for value addition ¾ Primary processing equipments are available that can be used in convenient form for efficient processing of pearl millet and barley ¾ Identified and optimized processes for utilization of pearl millet and barley for development of novel foods b. Value addition through development of composite dairy foods with enhanced health attributes Centers: NDRI, Karnal and CIPHET, Ludhiana 1. hypothesis: Development of low cost and commercially viable processes and nutritional & therapeutic products promote the consumption of processed health foods. It also provides alternative foods for children, pregnant women suffering with deficiency diseases and for people other diet related diseases. Industry can diversify their product profile through enhanced value addition. objective: To develop technological package for composite dairy foods (complementary foods, fortified convenience foods, probiotic milk-cereal foods) with enhanced health attributes 3.0 Activity I Development of low cost complementary food using milk by-products (whey and skim milk) and malted grains or flours of pearl millet and barley as per specified standards of PFA (A. K. Singh, Ravinder Malhotra, Sumit Arora, A.A. Patel)36
  • Methodologies¾ Screening of ingredients required for development of product prototype¾ Optimization of formulations and processing parameters for development of complementary foods using liner programming¾ Investigation and Optimization of alternatives for retention & enhancement of nutritional and therapeutic profile of developed products (including fortification and alternative processing)¾ Profiling of complementary foods for sensory attributes using Descriptive Sensory Analysis (DSA) technique and for nutritional parameters¾ Shelf-life evaluation and enhancement of complementary foods by using suitable packaging materials and techniquesActivity IIDevelopment and evaluation of fortified convenience mixes (Breakfast cereals, porridge) usingcereal grains and milk by-products (whey and skim milk)(B. Subramanim, D. N. Yadav (CIPHET, Ludhiana), R.R.B. Singh, A.K. Singh)Methodologies¾ Standardization of formulation and technological parameters for extrusion processing of protein-rich fraction (from whey & skim milk) and cereal flours for breakfast cereals and porridge (, NDRI, CIPHET Ludhiana)¾ Optimization of formulation and drying conditions for whey-skim milk-cereal flour mix for developing nutrient-dense powdered products (NDRI, Karnal)¾ Fortification of acceptable products with micronutrients and other bioactive components (NDRI, Karnal)¾ Assessment of sensory and nutrient composition of fortified convenience mixes using standard protocols (NDRI, Karnal)¾ Determination of physico-chemical characteristics of fortified convenience mixes (NDRI, Karnal and CIPHET, Ludhiana)¾ Determination of shelf-life of the of fortified convenience mixes and identification of kinetic parameters for prediction of shelf-life (NDRI, Karnal)Activity IIIDevelopment and evaluation of Whey-cereal probiotic foods(Latha Sabikhi, S.K. Tomar, A.K. Singh, Vivek Sharma, Sumit Arora, Suman Kapila) 37
  • Methodologies ¾ Standardization of stable whey-cereal ( Pearl millet or barley or combination of these two) base for probiotic foods ¾ Elucidation of fermentation behaviour of Probiotic strains of Lactobacillus plantarum, Streptococcus thermaophilus and Saccharomyces bourladi in combination with mesophilic dahi starters for utilization of whey-cereal base ¾ Optimization of fermentation condition using appropriate probiotic culture(s) and formulation of probiotic whey-cereal probiotic drink with therapeutic potential ¾ Process standardization for development of dried probiotic whey-cereal mix for improvement of gastrointestinal health ¾ Shelf-life extension of product using novel approaches like thermization, bio-preservative and UHT processing & packaging ¾ Characterization of developed product for physico-chemical, organoletpic and storage behaviour Activity V HACCP guideline development (A.A. Patel, S.K. Tomar, Rajiv Kapila) Methodologies ¾ Determination of anti-nutrients (phytates, phenolicss) levels, potential Allerginicity, microbiological counts and processing induced changes (browning, FFA, TBA, sensory changes) at different stage of processing of raw material and product manufacture ¾ Monitoring and documentation of the deteriorative reactions and agents during storage ¾ Identification of HACCP guidelines for commercially viable composite dairy foods ¾ Documentation and scheduling GMP for the developed health dairy foods38
  • 4.0 Work ProgrammeSl. Major Activity Verifiable Executing 2008-09 2009-10 2010-11 2011-12No. Indicator Agency I II I II I II I II1 Development of low Low cost NDRI √ √ √ √ cost complementary Complementary food using milk by- food with products and malted enhanced grains/flours of pearl nutritional profile millet and barley as per specified standards of PFA2 Development and Fortified CIPHET & √ √ √ √ evaluation of fortified convenience NDRI convenience mixes mixes and (Breakfast cereals, technologies porridge) using thereof cereal grains and milk by-products3 Development and Complete NDRI √ √ evaluation of Whey- technological cereal probiotic package for foods probiotic food with novel functional characteristics4 HACCP guideline HACCP NDRI √ √ development principles, deteriorative reaction data 39
  • 5.0 Monitorable Indicators Major Deliverables 1. A low cost complementary food for weaning purpose will be made available for community feeding 2. Technological packages for fortified convenience products (porridge, breakfast cereals) based on whey-skim-milk-pearl millet-barley blend will be available to industry 3. Probiotic strains and optimized process for development of probiotic whey-milk-cereal drink and powdered products with novel therapeutic attributes 4. Food safety measures and indicators will be developed Major outputs 1 Low cost complementary foods for weaning of children 2. Processes for convenience fortified dairy foods. 3. Probiotic drink and powder with anti-diarrhea, immunomodulatory properties 4. Processing interventions for enhanced shelf-life of developed composite dairy foods 5. Quality indicators for all developed products during processing and storage 6. HACCP guidelines and GMP for food safety assurance c. consumer Acceptability and Validation of health effects of health Foods 1.0 objective 3 To validate the consumer acceptability and targeted health benefits composite dairy foods Centers: NDRI, ARPANA Research & Charities Trust, New Millennium Foods Pvt. Ltd., Noida. NIN (Outsourcing) 2.0 hypothesis Consumer acceptance largely governed on the organoleptic quality of food products. Any product that does not suit to the palate of consumers could not sustain long in market. Majority of health foods currently available in Indian market are usually not popular among mass because of their poor sensory attributes. Hence, a survey for consumer acceptance of developed products among consumers of different segment of society will assist in redesigning of foods and provide an opportunity to educate consumers about the nutritional quality of products. The availability of validation data regarding the targeted health benefits through in-vitro investigations, animal studies and human trials will further enhance the acceptability of developed products.40
  • 3.0 ActivityActivity 1Assessment of therapeutic potential of developed products through in-vitro and in-vivoinvestigation ( Suman Kapila, S. K. Tomar, Rajiv Kapila,)Methodology¾ Bioavailability of micronutrients through in-vitro and animal models (Complementary food)¾ Assessment of anti-diarrhoeal and immunomodulatory effect of probiotic milk-cereal foods through in-vitro techniques (agar well assay, antioxidant level/ABTS/DPPH method) and in mice¾ Anti-oxidative, anti-bacterial effect of selected functional composite dairy foods in suitable animal models (probiotic milk-cereal food)Activity 2To assess the efficacy of value added foods in the promotion of health in human volunteers(NDRI, ARPANA)Methodology:1. Selection of human volunteers: The volunteers will be selected from the local working areas where the ARPANA Research & Charities Trust is currently operating their projects is situated.2. The nutritional status of 100 volunteers will be assessed by anthropometry (standing height, weight, waist and hip circumferences), and BMI will be computed as per standard WHO guidelines.3. 24 hr recall dietary survey will be conducted to elicit information on dietary pattern and consumption pattern of nutraceutical food components in the daily diet, and nutrients profile will be analyzed chemically to ascertain the adequacy of the food and nutrients in the diet.4. Based on the information obtained, one third the daily requirement of the nutrients will be considered to be fed through the enriched products.5. The feeding trial will be for the period of 90 days with required monitoring and vigilance on the 30% of the sub sample.6. The impact of feeding the enriched food will be reassessed as per the preliminary data and procedures. 41
  • Activity 3 Nutritional profiling and certification of Functional composite dairy products (NIN Outsourcing) Methodology ¾ Quantification of nutrients and bioactive components in developed products ¾ Investigation on changes in levels of nutrients and bioactive components in developed products during storage Activity 4 Consumer acceptance studies for newly developed functional composite dairy foods (NDRI, New Millennium Foods Pvt. Ltd. And ARPANA Research & Charities) Methodology ¾ Preparation of consumer survey questionnaires for elicit maximum response from consumers ¾ Consumer survey of developed products among all age groups, in urban as well as rural situation ¾ Selected food products will be surveyed for consumer response in other locations of the country ¾ Data analysis, interpretation and strategy development for popularization of developed products 4. Work Programme Sl. Major activities Verifiable Executing 2008-09 2009-10 2010-11 2011-12 No indicators agency 1 2 1 2 1 2 1 2 1 Assessment of Known NDRI - - - - √ √ √ therapeutic potential therapeutic of developed attributes and products through Biomarkers for in-vitro and in-vivo the same investigation 2 To assess the Established NDRI, - - - - √ √ √ - efficacy of value efficacy of ARPANA added foods in the products in NIN promotion of health in human human volunteers42
  • 3 Nutritional profiling of Nutritional data NDRI, NIN - - - - √ √ Functional composite for labeling & dairy products certification and consumer education 4 Consumer Accepted NDRI, New √ √ √ acceptance studies product among Millennium for newly developed consumers Foods functional composite Pvt. Ltd, dairy foods ARPANA5.0 Monitorable Indicators5.1 Major Deliverables1. Access to complementary foods to the vulnerable groups including children, women and aged persons2. Identified and quantified bioactive components in developed products3. Validated health claims for claimed attributes4. Information regarding consumer acceptability for health foods5. Nutritional composition of developed foodsMajor output1. Availability of health and therapeutic foods for different segments of society2. Improvement of health and nutritional status of the children, women and aged persons3. Nutritional labeling of health foods4. Increased consumer acceptability of health foodsD. economics analysis of process and product and Marketing strategies for commercialization1.0 hypothesisViability of any process and product depends on its cost effectiveness. Establishment of newventure requires wider acceptability of product at affordable cost. Formulation and designingof suitable business plan before its introduction into for production and launching in marketplace require in-depth analysis all relevant issues. Moreover any business plan can succeed ifit is of commercial significance and all resources can be met easily. 43
  • 2.0 objective 4 To assess the techno-economic feasibility of the newly developed technologies through linkages with industry, marketing personnel and Self-help group (Dr Gopal Sankhala, Dr. A. K. Chauhan, Ravindra Malhotra & ARPANA) 3.0 Activity Activity 1 benchmark survey Methodology ¾ Survey of various consumers’ preference for different groups of foods. ¾ Documentation of processed health foods available in local and neighbouring market. ¾ Survey of processing facilities available in project area and neighbouring locations and their readiness for product diversification. Activity 2 Techno-economic feasibility analysis for newly developed functional composite dairy foods (NDRI, SINED, New Millennium Foods Pvt. Ltd) Methodology ¾ Economic analysis of the selected technologies will be worked out in industrial situation, market personnel’s and SHG’s ¾ To develop the market network to propagate the composite functional foods by utilising the existing and suggested facilities. ¾ Interactive workshop with industry people, government officials, NGO’s and farmers in strengthening the value chain in sustainable manner Activity 3 Marketing information and marketing strategy (NDRI & M/S New Millennium Foods Pvt. Ltd.) Methodologies ¾ Existing marketing information on similar types of health foods. ¾ Innovative marketing strategies including- free sample, discount pricing, selling through retail chains, popularization through mid-day meal scheme, child-care centres, health department and through milk parlours44
  • Activity 4Transfer of Technologies to potential buyers (including industry, entrepreneurs and Self-helpgroups) (NDRI, SINED)Methodologies¾ Publications of extension literatures (leaflets, brochures, technical manuals) and use of mass media for popularization of developed technologies among masses¾ Organization of Industry-Institute meet for commercialization of developed technologies¾ Organization of training programmes for industry, entrepreneurs and SHG’s¾ Assistance in project formulations and establishment of processing unit¾ To assist in financing of the project unit with credit agencies.Activity 5Assessment of socio-economic and environment impact of the newly developed technologiesfor commercial exploitation by stakeholders and bringing synergies among them (NDRI,CIPHET, New Millennium Foods Pvt. Itd).¾ Ex-post facto impacts on socio-economic and environmental factors analysis intervention using required statistical and econometric tools.¾ Working on economic benefits of each stakeholder’s in the value chain.¾ Individual stakeholders linked up with the value chain for specific task and period 45
  • Work Programme Sr. Major activities Verifiable Executive I year 2 Year 3 Year 4 Year Indicators No Agency II Sem II Sem II Sem II Sem I Sem I Sem I Sem 1 Bench mark survey Benchmark report NDRI, ARPANA, √ √ √ and database New Millennium Foods Pvt. Ltd 2. Economic feasibility Report on cost NDRI √ √ √ √ analysis , pricing and returns, price strategies tags of developed foods, reports and publication 3 Market information Repots on the NDRI √ √ √ system and analysis of arrivals marketing strategy and price trends for under utilized and development plants and milk of market and byproduct based pricing strategies value added for developed products foods 4. Transfer of Diffusion among NDRI, Arpana √ √ √ Technologies to stakeholders for New Millennium potential buyers final adoption foods Pvt. Ltd 5. Assessment of Socio-economic NDRI √ √ socio-economic and environmental and environmental impact study impact of the reports interventions for commercial exploitation by stakeholders46
  • 5.0 Monitorable Indicators5.1 Major Deliverables1. The state of Haryana does not have any commercial processing plant for Utilize the under utilized plant species and milk by-products, and hence experimental dairy of NDRI will act as Model unit of production and demonstration of developed products.2. At least two food product each for nationwide distribution, niche and non-conventional market are identified for product development, up-scaling, consumer acceptability and market development from the entire list of existing products based on regional survey by marketing consultants.3. Economically feasible business plans will be developed.4. Business plans for potential marketable products targeting urban elite, social marketing groups and market intelligence for domestic and export consumption made available.5. Line departments of state and central governments and policy making bodies including public, social organizations sensitized to enhance healthy and therapeutic consumption owing to their new certification as branded health foods through awareness building measures and conducting national and regional conferences.6. Quality data generated and policy briefs developed to sensitize policy makers and enabling policy with market and pricing strategy documented.7. Socio-economic impact evaluated and economic benefit of stakeholders in value-chain documented.5.2 outputs1. Availability of commercial processing plant for the UPS and MBP in the state (100%)2. Enhanced consumers preference for value added products.3. Sustainability of value added products in the domestic market.4. Awareness regarding health benefits of under utilized plant species & milk byproducts based foods to consumers and policy makers.6.0 outreachEntrepreneurship development and popularization of composite functional foods (NDRI,ARPANA, CIPHET, and Associate Partner)hypothesisAwareness of newly acquired “health & therapeutic foods” brand promotion in minoragricultural crops and milk by-products will encourage value addition in such neglectedcommodities. Moreover, consumer education regarding the issues related to their consumptionwill increase the acceptability of these novel foods. It may lead to increase in sizeable marketof processed foods per se. 47
  • 2.0 objective To develop appropriate strategies to promote and popularize Composite functional foods and innovative approaches for commercialization through value-addition and branding as therapeutic and health foods 3.0 Major Activities and Methodologies Activity 1 Development of training materials (NDRI, CIPHET) Methodology 1. Recording of Video film & development of CD 2. Product samples 3. Pamphlets/ booklets/ folders 4. Industry visits Activity 2 Training cum demonstration to the Small-scale processors, SHGs and industries (NDRI, CIPHET, ARPANA) Methodology 1. 15-20 members per batch on site will be considered for training. 2. Conducting vocational training programmes to the motivated entrepreneurs/ SHG’s/ rural youth though interactive lectures, method and result demonstrations (5 days each) 3. To utilize existing processing incubator for skill and product development for enterprises. 4. Emphasis on hygiene, sanitation, processing machinery, packaging and nutrition labels. Activity 3 Popularization of composite dairy food based by training rural social groups through midday meals programme, anemic women and small-scale processors and potential entrepreneurs for marketing of composite foods (NDRI, CIPHET, Associate Partner) Methodology 1. Development of skills among potential entrepreneurs for up marketing of composite foods at on-site and at NDRI through competitions and exhibitions and food Expo and Melas. 2. Training of social groups for the advantages/benefits of functional foods.48
  • Activity 4Popularization of composite functional foods and its products through exhibitions, meals,electronic media, internet, video films, print media, journals and traditional folk arts (NDRI,CIPHET, Associate Partner)Methodology¾ Popularization through conducting recipe competitions, exhibitions/participating in exhibition¾ Recording of video films for technologies like recipe preparation, processing and labeling.¾ Creation of website on functional foods.¾ Popularization of functional products through mass media¾ Serving in mid day meal programme of Haryana¾ Serving of developed products during official functions of the DNRI and ICAR.4.0 WoRK PRogRAMMe Sr. Major activities Verifiable Executive 2008-09 2009-10 2010-11 2011- No Indicators Agency 2012 II Sem II Sem II Sem II Sem I Sem I Sem I Sem Sem I 1 Development of Number of NDRI. √ √ Training material Audio visual (Video/CD/Print aids developed materials) Training cum Development NDRI, √ √ demonstration to of Capacity SINED the Small-scale building 2 processors, SHGs 3 Value-addition Report, health NDRI, √ √ through brand labels, no of ARPANA, promotion of stakeholders SINED trained, Health foods schools by training rural adopted, social social Groups welfare, no of entrepreneurs, RLOs. 49
  • 4 Popularization No of NDRI, √ √ of Functional exhibitions, ARPANA, Foods through melas, SINED exhibitions, meetings, melas, electronic website, RLOs, media, internet, video films, video films, print etc. media media (leaflets, coverage, pamphlets etc.) report, web page and publications 5 Innovative NDRI √ √ √ strategies for entrepreneurship development and commercialization on composite functional food preparations and demonstrate to user groups and potential entrepreneurs.50
  • 6. (a) Monitoring IndicatorsSl Activity Deliverables Major Output Major Outcome1. Processing of. whey 50-60 percent of the Efficient utilization 50% increase in the and skim milk for whey and skim milk, of whey and rate of milk by-product development of generated in dairy skim milk through utilization composite dairy foods plants are processed improved processing for value addition interventions2. Identification and Primary processing Primary processing Primary processed standardization of techniques for pearl equipments products for marketing primary processing millet & barley and product technologies for pearl formulations millet and barley3. Suitability of the pearl Forms of candidate Usable forms of Increase in millet and barley for crops for value candidate crops for consumption of pearl value addition addition mass consumption millet and barley4. Development of low cost Low cost low cost food for Improvement in complementary food complementary foods weaning purpose for nutritional status of using milk by-products community feeding children and malted grains foods5. Development and 2-3 convenience Technological Enhanced value evaluation of fortified foods based on milk packages for addition in milk by- convenience mixes foods by-products & minor convenience products products crops based on whey-skim- Product diversification milk-pearl millet- barley6. Development and Probiotic milk-cereal Availability of Increase in production evaluation of Whey- beverage & powdered probiotic foods based of probiotic foods cereal probiotic foods product on milk-cereal7. HACCP guideline Identified food safety HACCP and GMP Enhancement in development indicators guidelines for adoption of food safety developed products measures8. Assessment of Identified nutritional & Composite health Increased consumer therapeutic potential of attributes benefits foods with enhanced awareness regarding developed products health foods health benefits of candidate commodity9. To assess the efficacy of Known health Health promoting Increased value added foods in the attributes of foods for mass consumption of health promotion of health composite dairy foods consumption foods 51
  • 10. Nutritional profiling of Nutrient composition Information about Availability of large Functional composite of developed product the nutrition data for number health and dairy products developed foods therapeutic foods with known nutritional & health benefits 11. Consumer acceptance Accepted product Information regarding Interventions for studies for newly among consumers consumer choice for improving consumer developed functional developed foods acceptability for new composite dairy foods food products 12. Bench mark survey Benchmark report Knowledge Strategy and and database of consumer Policy formation for preferences & promotion of health consumption pattern food consumption in selected regions 13. Economic feasibility Report on cost and Economically feasible Promotion for analysis , pricing returns, price tags of business plans, establishment of strategies developed foods pricing of foods business units 14. Market information Analysis of arrivals Business plans for Known market system and marketing and price trends potential products promotion strategy newly developed and development targeting urban elite, interventions for products of market and social marketing health and therapeutic pricing strategies for groups and market products developed foods intelligence for domestic and export consumption 15. Transfer of Technologies Diffusion among Technologies for Commercial to potential buyers stakeholders for final value addition production of value adoption for neglected added products fro commodities underutilized raw materials 16. Assessment of Socio-economic and Socio-economic Awareness regarding socio-economic and environmental impact impact evaluated and health benefits of environmental impact study reports economic benefit of under utilized plant of the interventions for stakeholders in value- species & milk commercial exploitation chain documented byproducts based by stakeholders foods to consumers and policy makers52
  • 6. (b) Major outcomes/ inputs of overall project1. Increase in utilization of whey (50%) and Skim milk (30%) for value addition2. Increase in primary processing of candidate crops (20%)3. Increase in value addition of selected crops through composite dairy foods development (30%)4. One model unit on composite dairy health foods (100%)5. Awareness of health and therapeutic potential of milk by-products and underutilized agricultural crops (60%)6. Increase in product profile based on milk by-products (35%)7. Sharing of technologies between consortium partners (100%)8. New entrepreneurs for small scale industries involved in food processing (20%)9. Increased interaction between public and private sector for innovative processors and products (70%)linkages1. “Empowering the rural farmers and poor by strengthening their identity, income, opportunities and nutritional security through a wide variety of health & socio- economic services “ funded by APARNA trust, Karnal, India This project has objective complementing the proposed NAIP component II viz. assessment & enhancement of income generation, development of strategies for enhancement of nutritional status of people. The proposed present project will work synergistically with this project in promotion, social marketing & commercialization of the composite dairy products. The project will work together with the ICVIC and extension division of NDRI as they too have a similar mandate i.e. improvement of nutrition status and enhancement of income generation of dairy farmers.2. Network Project on “R & D support for process up gradation of indigenous milk products for industrial application” at NDRI, Karnal A number of products have been formulated in this continuing network property namely: Low fat Gulabjamun, Instant Rasmalai Mix, Kunda, Doda Burfi etc. These products were developed with an additional objective of rendering the product health wise more acceptable. The proposed project will also lead to formulation of some functional dairy products with enhanced health attribute which can further strengthen the objective of the network project. Moreover, the present project will also study the marketability, storage & packing aspects for commercialization and for enterprise development & bulk production.3. Externally funded project (Ministry of Food Processing industries) on “Development of industrial process for milk & wheat based convenience food” The MOFPI project also was based on similar line of work. Wheat solids and milk solids were efficiently utilized for manufacture of convenience food. However, the present 53
  • project will include the incorporation of underutilized cereals and milk by-products in development of convenience mixes, nutritional enrichment, efficacy testing of developed products and formation of marketing network. 4. Cornell University, USA Cornell University, USA has been working in close liaison with the NDRI (Deemed University) with respect to development of new functional foods for the past three years. Three Norman Borlogue fellows have already been trained in Cornell under the able guidance of Dr. S. H. Rizvi (International Professor) under the areas of high pressure processing, extrusion technology , membrane filtration in dairy and foods. 5. DBT project on “Exploring propionibacteria as a potential source of vitamin B12 and functional probiotic ingredient in a dairy based nutraceutical formulation” This DBT project also has similar line of work where propionibacteria were screened to serve as potential probiotic adjunct culture in the functional and nutraceutical food for prophylactic as well as therapeutic uses. The present proposal will work synergistically to make a positive impact in both the projects mutually. 6. The Project on Sorghum by NRCS (NAIP): The NRCS project also has similar line of work in the commercialization, nutrition facts, and efficacy testing for millets. The present proposal will work synergistically with the group to make a positive impact in both the projects on mutual objectives under the NAIP component 2. 7. Project on ‘Enrichment and popularization of potential food grains for neutracetuical benefits through PCS chain” NAIP project of UAS Dharwad The UAS Dharwad is working on development of PCS chain for certain minor millets i.e. foxtail and small millets for harnessing their therapeutic potential. The project is targeting neglected minor agricultural crops for improving the livelihood of farmers and enhancing the nutritional status of people. The present proposal is also somewhat in similar lines and outcome of both the projects will have greater impact in value addition in underutilized agricultural commodities. how the proposal was developed During interaction between industry people in seminars, conferences, organized in recent past, it was noticed that effective utilization of whey and skim milk is urgently required. Moreover, sustainability of any product specially health foods is affected by number of factors, issues including availability of raw material, poor organoleptic quality, no or less perceived health benefits and unavailability of nutritional and therapeutic profiles. In recent past whey nutrients are in limelight because of their immense nutritional an therapeutic potential as revealed by scientific literatures. It was also realized that role of whey nutrients and certain minor agricultural crops in combating the nutrients deficiency disorders needs to be explored as it will have positive impact on environment, food, and long term nutritional security and economic growth. Current boom in consumerism, retail sector and ICT mass media can be effective tools in promotion of the identified raw materials (milk by-products and underutilized agricultural54
  • crops). Successful commercialization and subsequent popularization of certain whey basedbeverages and composite dairy foods developed at our institute encouraged us to venturenewer challenging areas. Our institute has received several awards for best research papersand presentations at national and international levels. Institute has a strong multidisciplinaryteam in the field of dairy processing, handling several externally funded projects. Institute isserving for the last 55 years in the service of dairy industry of the nation. Most notable amongthem is generation of technological reservoirs that had been effectively adopted by the industry.Institute, through its KVK and extension division is disseminating many improved technologiesfor the farming community. The current rice-wheat cultivation resulting has severely depletedthe water table in Haryana and farmers are looking for alternative crops with potential formarketing. The need of farmers is realized and project is developed to address some of therelevant issues that need urgent attention form scientific community.8. chronology of meetings/ activities held in connection with preparation of theconcept note and full proposal Sl. Date & Location Programme Participants Remarks No. 1 27.04.2008 Interactive meeting among the Scientists, Heads of To orient the staff scientists of the Institute Divisions of NDRI on the objectives & guidelines of NAIP 2 5.05.2008 Meeting with related field Dairy technologists, Discuss about joining scientists on functional foods Food scientists, hands for NAIP Extension scientist concept note , biochemist, Economist, 3 8.05.2008 Interactive meet Dairy processing Discussion about divisions, KVK possible proposal 4 10.05.2008 Telephonic discussion Scientists form Proposal related VPKAS Almora, discussions GBPUAT, Pantnagar 5 15.05.20078 Group meeting NDRI Scientists & Fine tuning of the officers Concept note 6 25.05.2008 Meeting with Director NDRI NDRI scientists, JD Discussion regarding and Director the concept note submission 7 20.06.2008 Telephonic discussion Scientists, CIPHET, Possibility of Industry personnel networking on composite dairy foods 8 16.08.2008 Pre stakeholders meet All probable PIs For full proposal discussion 55
  • 9 24.08.2008 Meeting with scientist at Scientists from Interaction meet Review meeting of Network different SAU’s project 10 05.09.2008 Telephonic discussion Scientists from Possible Pantnagar, CIPHET, researchable issues VPAKS, DWR and industry 11 16.09.2008-18-09- Interactive workshop At CIFE Mumbai, Project related 2008 Stakeholders, experts, discussion NAIP officials 12 23.-09.2008 Interaction with project Co-PIs of consortium Fine tuning of Associates groups objectives & activity 13 25-27.09.2008 Interactive workshop At NAARM Discussion on Hyderabad NAIP project and interactions 14. 4.10.2008 Meeting with ARPANA and Consortium partners Discussion and New Millennium Foods Pvt. finalization of role of Ltd. Noida partners 15. 15.10.2008 Discussion among consortium Consortium partners Finalization of budget partners on budgetary issues of partners of project 16 6.11.2008 TAG presentation At New Delhi Project presentation and discussion 17 14.11.2008 Telephonic discussion on Consortium partners Finalization of work issues related to TAG meeting programme and project in the light of TAG meeting suggestions 18 29.12.2008 RPC meeting at New Delhi Expert member Suggestion by RPC group on focus on research component 19. 2.01.2009 Meeting of Cost Committee Director Finance & Finalization of Project Other Expert Member budget 9. uptake plan Majority of minor agricultural commodities are known for their excellent micronutrient make- up and also for the presence of unique phytochemcals. In recent years with the introduction of “functional foods” concept both processors and consumers are looking for the food products that possess potential. However, there has been continuous decline in production and consumption of these nutritious and the uses of these grains have been shifted from human consumption to animal feed in region specific areas. Similarly milk by-products despite their immense nutritional, therapeutic and functional potential are disposed off continuously. Industry is56
  • always in search of processes that they ca adopt for value addition and diversification of theirproduct profile. The development of composite dairy foods, combining the nutritional andtherapeutic profile of both minor agricultural crops and milk by-products seems to be the mostlogical way for solving the problem. The current project focuses the value chain from productionto consumption system on these underutilized cereals & millets their revival. The projectaddresses the value chain formation for minor crops through introduction of improved andsuitable cultivars for food purposes, development and standardization of primary processingtechniques & equipments. Similarly development of technologies for utilization of whey andskim milk for product manufacture with enhanced health and nutrient compositions alongwith pearl millet and barley. The developed health foods will be assessed for food safetyissues through identification and formulation of HACCP guidelines. The validation of claimedhealth benefits will be ascertained through animal and human clinical trials. Suitable bioactivemarkers will be also identified for elucidating the storage stability of products. The developedtechnologies will be analyzed for their cost effectiveness and will be transferred to industry,entrepreneurs and self-help groups for commercialization. Tapping of the retail, wholesalemarkets, niche markets, community feeding programme will be looked in and benefits will befocused. The above functions will be achieved by active participation of consortium partners.All the consortium partners will work in team mode for viability and sustainability of the valuechain even after the completion of project.¾ Involvement of dairy and food industry personnel for commercial production of developed products and further improvement of product quality. The process of technological development will continue in close liaison with industry¾ With the introduction of such health foods alternatives will be available to consumers.¾ Few existing small scale food processors, SHGs, and NGOs, there would up scaling of their food business and motivate other region population for replication.¾ The safety, therapeutic and nutrition benefits of developed foods will be ascertained through in depth studies and processing measures and message will be spread across the country to ICT.¾ Financial support by Government and Non-governmental organization will be solicited for sustain of project beyond the time limit.10. IPR management planThe host institution and consortium partners will follow the ICAR guidelines to protectfollowing IPRs and IPRs generated during the project are designated as NAIP (ICAR).A. Processing and Products¾ Low cost complementary foods (NDRI/ ICAR).¾ Convenience foods based on milk by-products and Pearl millet & barley. (NDRI/ CIPHET/ICAR).¾ Probiotic milk-cereal foods (NDRI/ CIPHET/ICAR).¾ Literature, pamphlets, bulletins, publication (copy right – NDRI/ CIPHET/ICAR). 57
  • ¾ Video films and CD developed will be under copy right of UASD/ ICAR. Generally background IPR will be in public domain i.e. within ICAR system. However, incremental value of certain IPS during the project may be credited to either to partner or associate or partners with NDRI/ ICAR. 11. Roles of consortium partners National Dairy Research Institute is the consortium leader. The major responsibility of project planning, implementation, supervision, monitoring and reporting is vested on it. 1.1 Whey, skim milk and Pearl millet & barley based ¾ Processing of milk by-products i.e. whey and skim milk for development of composite dairy foods with enhanced health characteristics (A. K. Singh, A. A. Patel, R.R.B. Singh) ¾ Screening of available varieties of Pearl millet and Barley for their suitability for value addition (Sumit Arora, Vivek Shrama, A.K. Singh, Suman Kapila) ¾ Determination of suitability of the pearl millet and barley for value addition through development of composite dairy foods (A. K. Singh, Vivek Sharma, Rajeev Kapila) 1.2 Product Development based ¾ Development of low cost complementary food using milk by-products (whey and skim milk) and malted grains or flours of pearl millet and barley as per specified standards of PFA (A. K. Singh, Ravinder Malhotra, Sumit Arora, A.A. Patel) ¾ Development and evaluation of fortified convenience mixes (Breakfast cereals, porridge) using cereal grains and milk by-products (whey and skim milk) ( R.R.B. Singh, A.K. Singh) ¾ Development and evaluation of Whey-cereal probiotic foods (Latha Sabikhi, S.K. Tomar, A.K. Singh, Vivek Sharma, Sumit Arora, Suman Kapila) ¾ HACCP guideline development (A.A. Patel, S.K. Tomar, Rajiv Kapila) 1.3 health and therapeutic based ¾ Assessment of therapeutic potential of developed products through in-vitro and in-vivo investigation ( Suman Kapila, S. K. Tomar, Rajiv Kapila, NDRI) ¾ To assess the efficacy of value added foods in the promotion of health in human volunteers (NDRI, ARPANA) 1.4 commercialization and Popularization of Developed Foods ¾ Consumer acceptance studies for newly developed functional composite dairy foods (NDRI, New Millennium Foods Pvt. Ltd. And ARPANA Research & Charities) ¾ To assess the techno-economic feasibility of the newly developed technologies through linkages with industry, marketing personnel and Self-help group58
  • ¾ (Dr Gopal Sankhala, Dr. A. K. Chauhan, Ravindra Malhotra & ARPANA)¾ Techno-economic feasibility analysis for newly developed functional composite dairy foods (NDRI, SINED, New Millennium Foods Pvt. Ltd)¾ Marketing information and marketing strategy (NDRI & M/S New Millennium Foods Pvt. Ltd.)¾ Transfer of Technologies to potential buyers (including industry, entrepreneurs and Self-help groups) (NDRI, SINED)¾ Assessment of socio-economic and environment impact of the newly developed technologies for commercial exploitation by stakeholders and bringing synergies among them1.5 entrepreneurship Development (outreach Activities)¾ Entrepreneurship development and popularization of composite functional foods (NDRI, ARPANA, CIPHET and Associate Partner)¾ Development of training materials (NDRI, CIPHET)¾ Training cum demonstration to the Small-scale processors, SHGs and industries (NDRI, CIPHET, ARPANA)¾ Popularization of composite dairy food based by training rural social groups through midday meals programme, anemic women and small-scale processors and potential entrepreneurs for marketing of composite foods. (NDRI, CIPHET, ARPANA & Associate Partner)¾ Popularization of composite functional foods and its products through exhibitions, meals, electronic media, internet, video films, print media, journals and traditional folk arts(NDRI, CIPHET, ARPANA & Associate Partner)summarized rolesSl. Name Role ResponsibilitiesNo.1. NDRI, Karnal Overall planning, co- Processing of whey & skim milk for food formulations, ordination among partners Evaluation & identification of suitable varieties of and execution of the selected crops, Value addition and development of project. health and therapeutic foods, shelf life extension, HACCP guideline development and validation of health effects and nutritional labeling. Economic analysis of analysis of developed products, consumer survey popularization, monitoring of the project, training and entrepreneur’s skill development2 CIPHET, Equipment development/ Equipment development/ fabrication for processing Ludhiana fabrication, product of pearl millet & barley, extruded/ convenience foods, development training, popularization 59
  • 4 M/S ARPANA Community nutrition, Consumer survey, serving & monitoring of nutritional Research popularization and status of target consumers, identification & promotion & Charities, entrepreneurship of entrepreneurs for newly developed technologies, Madhuban development popularization of developed products 4. M/S New Popularization and Commercial production of developed products, Millennium commercialization of marketing and popularization of products Food Pvt. developed products Ltd. Noida 12. compliance to suggestions made by the competent committee during approval of concept note entitled “Value-chain on Millet foods” a. Interactive Workshop at CIFE Mumbai and NAARM Hyderabad No. Suggestions Compliances 1. Focus should be on identifying varieties of Keeping this suggestion two crops ie. Pearl millet cereals/millets of that are grown in Haryana and barley were selected. 2 Identification of product prototype Product prototype were identified and three categories of products have been included 3 Omission of unnecessary partners Partners with no significant role in project were removed 4 Involvement of NIN in certification and nutrition NIN will be outsourced for nutrition labeling and labeling certification on health claims 5 Elimination of Activity number 2 from Objective Activity is removed 1 related to trial at farmers fields 6 Identification of training for partners, Training programme, area of training were stakeholders and international trainings identified 7 Emphasis on entrepreneurship development in This activity is given importance in consultation the area of developed products with consortium and associate partners. A separate outreach activity is included. 8 Rationalization of budget as per NAIP The budget of the project has been modified as guidelines per guidelines of NAIP and sufficient budgetary provisions were provided to consortium partners to carry out outreach activity. 9 Information on Environmental & Social (E&S) The matrix is developed and sent to helpdesk for Matrix should be provided as per approved approval template 10 Researchable issues and uptake plan should Researchable issues has been modified as per be well focused suggestion given during TAG meeting60
  • budget of the Project Annexure I sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP consortia PartnersS. Consortium Name of the CPI/ Designation Full address with PhoneNo Partners CoPIs Fax and Email1 NDRI, Karnal Dr. A.K. Srivastava Director & Vice Dairy Technology Division CL Chancellor National Dairy Research Institute (Consortium Leader) Karnal-132001 (Haryana) Phone – 0184-2252800 /2259002 Fax – 91-184-2250042 Email – dir@ndri.res.in Dairy Technology Division, NDRI, Dr. Ashish Kumar Senior Scientist Karnal Singh Mobile: 09416292406 CPI Phone – 0184-2259291, 2259240 Senior Scientist |Fax – 91-184-2250042 Dr. A. A. Patel CoPI |Email – aksndri@gmail.com2 CIPHET, Ludhiana Dr. S. Balasubramanian Senior Scientist Food Grains and Oilseeds CoPI Processing Division, Central (Consortium Partner) Institute of Post Harvest Engineering and Technology PAU Campus,Ludhiana - 141 004, Punjab Mobile: 09915649680 Email :balaciphet@yahoo.com3 ARPANA, Karnal Mrs. Aruna Dayal Project Officer ARPANA Head Office, Madhuban, Karnal (Haryana)-132037 (Consortium Partner) CoPI Phone: 0184-2380806, Mobile: 9896431695 Email :arct@arpana.org4 M/S New Millennium Dr. Nepal Singh Managing New Millennium Health Foods Health foods Pvt. CoPI Director Pvt. Ltd. G-25, Site-B, UPSIDC Ltd., Noida Industrial Area, Greater Noida (UP) (Consortium Partner) Mobile: 9910063214, Email. singhnepal@gmail.com 61
  • Annexure II sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP consortium Advisory committee The RPC also approved the following non-official members of Consortium Advisory Committee (CAC): S. Name Address Designation in No. CAC 1. Dr. V. B. Singh Former VC, MPUAT, Udaipur Chairman 2. Dr. Y. K. Jha Former Head Dept. of Food Science and Member Technology, GBPUAT, Pantnagar 3. Dr. (Mrs.) Savita Sharma Professor, Dept. of Food Science & Technology , Member PAU, Ludhiana 4. Mr. S Shridhar Managing Director, Marvel Foods Pvt. Ltd., Andheri Member (East), Mumbai Annexure III sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP Details of contractual services Number Required in Various Years Consortium Partner Contractual services April- March 2009-10 2010-11 2011-12 June 2009 2012 Research Associate 1 1 1 1 1 NDRI, Karnal Senior Research Fellow 1 2 2 2 2 Office Assistant* 1 1 1 1 1 Research Associate 1 1 1 1 1 CIPHET, Ludhiana Senior Research Fellow 1 1 1 1 0 * The Salary of Office Assistant will be met out from the Operational Expenses62
  • Annexure IVsub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP YeAR-WIse AND heAD-WIse AllocAtIoNs (Rs. in lakhs) Apr.- Jun.Items of expenditure Mar. 2009 2009-10 2010-11 2011-12 Total 2011-12A. Recurring1) TA 0.500 2.300 2.300 2.200 0.400 7.7002) Workshops 0.000 0.750 0.750 1.000 0.000 2.5003) Contractual Services 0.820 9.860 10.680 10.680 2.170 34.2104) Operational costs 0.230 21.370 29.770 25.870 4.190 81.430Sub-total of A (1-4) 1.550 34.280 43.500 39.750 6.760 125.8405) Training 0.000 1.000 9.500 4.000 0.000 14.5006) Consultancy 0.000 0.000 0.000 0.000 0.000 0.000Sub-total of B (5-6) 0.000 1.000 9.500 4.000 0.000 14.5007) Equipment 0.000 120.200 2.650 0.000 0.000 122.8508) Furniture 0.000 2.000 0.000 0.000 0.000 2.0009) Work (New / Renovation) 0.000 2.000 0.500 0.000 0.000 2.50010) Others (Books & Journals) 0.000 1.500 1.750 1.000 0.500 4.750Sub-total of C ( 7-10) 0.000 125.700 4.900 1.000 0.500 132.100Total (A+B+C) 1.550 160.980 57.900 44.750 7.260 272.440D. Institutional Charges 0.120 2.866 3.711 3.379 0.561 10.636Grand Total 1.670 163.846 61.611 48.129 7.821 283.076 63
  • Annexure V sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP budget summary (Rs. in lakhs) Institution March 2009-10 2010-11 2011-12 April -June Total 2009 2012 NDRI, Karnal 0.924 119.794 45.242 35.602 5.406 206.968 CIPHET, Ludhiana 0.483 41.532 12.537 8.537 1.680 64.768 ARPANA, Karnal 0.158 1.365 1.313 2.100 0.210 5.145 New Millennium Foods, 0.105 1.155 2.520 1.890 0.525 6.195 Noida Total 1.670 163.846 61.611 48.129 7.821 283.076 Annexure VI sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP Year-wise and head-wise Allocations Lead Institute – National Dairy Research Institute, Karnal (Rs. in lakhs) Apr.-Jun. Items of expenditure Mar. 2009 2009-10 2010-11 2011-12 Total 2011-12 A. Recurring 1) TA 0.200 1.500 1.500 1.500 0.300 5.000 2) Workshops 0.000 0.750 0.750 1.000 0.000 2.500 3) Contractual Services 0.460 5.540 6.070 6.070 1.520 19.660 4) Operational costs 0.180 15.250 22.400 19.250 2.640 59.720 Sub-total of A (1-4) 0.840 23.040 30.720 27.820 4.460 86.880 5) Training 0.000 1.000 7.500 4.000 0.000 12.500 6) Consultancy 0.000 0.000 0.000 0.000 0.000 0.000 Sub-total of B (5-6) 0.000 1.000 7.500 4.000 0.000 12.500 7) Equipment 0.000 89.950 2.450 0.000 0.000 92.400 8) Furniture 0.000 1.500 0.000 0.000 0.000 1.500 9) Work (New / Renovation) 0.000 1.000 0.500 0.000 0.000 1.50064
  • 10) Others (Books & 0.000 1.000 1.000 1.000 0.500 3.500 Journals) Sub-total of C ( 7-10) 0.000 93.450 3.950 1.000 0.500 98.900 Total (A+B+C) 0.840 117.490 42.170 32.820 4.960 198.280 D. Institutional Charges 0.084 2.304 3.072 2.782 0.446 8.688 Grand Total 0.924 119.794 45.242 35.602 5.406 206.968 Annexure VIIsub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP Year-wise and head-wise AllocationsConsortium Partner: Central Institute of Post Harvest Engineering & Technology, Ludhiana (Rs. in lakhs) Apr.- Jun. Items of expenditure Mar. 2009 2009-10 2010-11 2011-12 Total 2011-12 A. Recurring 1) TA 0.100 0.400 0.400 0.400 0.100 1.400 2) Workshops 0.000 0.000 0.000 0.000 0.000 0.000 3) Contractual Services 0.360 4.320 4.610 4.610 0.650 14.550 4) Operational costs 0.000 4.120 4.120 3.120 0.850 12.210 Sub-total of A (1-4) 0.460 8.840 9.130 8.130 1.600 28.160 5) Training 0.000 0.000 2.000 0.000 0.000 2.000 6) Consultancy 0.000 0.000 0.000 0.000 0.000 0.000 Sub-total of B (5-6) 0.000 0.000 2.000 0.000 0.000 2.000 7) Equipment 0.000 30.250 0.200 0.000 0.000 30.450 8) Furniture 0.000 0.500 0.000 0.000 0.000 0.500 9) Work (New / Renovation) 0.000 1.000 0.000 0.000 0.000 1.000 10) Others (Books & Journals) 0.000 0.500 0.750 0.000 0.000 1.250 Sub-total of C ( 7-10) 0.000 32.250 0.950 0.000 0.000 33.200 Total (A+B+C) 0.460 41.090 12.080 8.130 1.600 63.360 D. Institutional Charges 0.023 0.442 0.457 0.407 0.080 1.408 Grand Total 0.483 41.532 12.537 8.537 1.680 64.768 65
  • Annexure VIII sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP Year-wise and head-wise Allocations Consortium Partner: Arpana Research & Charities, Madhuban, Karnal (Rs. in lakhs) Apr.-Jun. Items of expenditure Mar. 2009 2009-10 2010-11 2011-12 Total 2011-12 A. Recurring 1) TA 0.100 0.300 0.300 0.200 0.000 0.900 2) Workshops 0.000 0.000 0.000 0.000 0.000 0.000 3) Contractual Services 0.000 0.000 0.000 0.000 0.000 0.000 4) Operational costs 0.050 1.000 0.950 1.800 0.200 4.000 Sub-total of A (1-4) 0.150 1.300 1.250 2.000 0.200 4.900 5) Training 0.000 0.000 0.000 0.000 0.000 0.000 6) Consultancy 0.000 0.000 0.000 0.000 0.000 0.000 Sub-total of B (5-6) 0.000 0.000 0.000 0.000 0.000 0.000 7) Equipment 0.000 0.000 0.000 0.000 0.000 0.000 8) Furniture 0.000 0.000 0.000 0.000 0.000 0.000 9) Work (New / Renovation) 0.000 0.000 0.000 0.000 0.000 0.000 10) Others (Books & Journals) 0.000 0.000 0.000 0.000 0.000 0.000 Sub-total of C ( 7-10) 0.000 0.000 0.000 0.000 0.000 0.000 Total (A+B+C) 0.150 1.300 1.250 2.000 0.200 4.900 D. Institutional Charges 0.008 0.065 0.063 0.100 0.010 0.245 Grand Total 0.158 1.365 1.313 2.100 0.210 5.14566
  • Annexure IXsub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP Year-wise and head-wise AllocationsConsortium Partner: M/S New Millennium Health foods Pvt. Ltd., Noida (Rs. in lakhs) Apr.-Jun. Items of expenditure Mar. 2009 2009-10 2010-11 2011-12 Total 2011-12 A. Recurring 1) TA 0.100 0.100 0.100 0.100 0.000 0.400 2) Workshops 0.000 0.000 0.000 0.000 0.000 0.000 3) Contractual Services 0.000 0.000 0.000 0.000 0.000 0.000 4) Operational costs 0.000 1.000 2.300 1.700 0.500 5.500 Sub-total of A (1-4) 0.100 1.100 2.400 1.800 0.500 5.900 5) Training 0.000 0.000 0.000 0.000 0.000 0.000 6) Consultancy 0.000 0.000 0.000 0.000 0.000 0.000 Sub-total of B (5-6) 0.000 0.000 0.000 0.000 0.000 0.000 7) Equipment 0.000 0.000 0.000 0.000 0.000 0.000 8) Furniture 0.000 0.000 0.000 0.000 0.000 0.000 9) Work (New / Renovation) 0.000 0.000 0.000 0.000 0.000 0.000 10) Others (Books & Journals) 0.000 0.000 0.000 0.000 0.000 0.000 Sub-total of C ( 7-10) 0.000 0.000 0.000 0.000 0.000 0.000 Total (A+B+C) 0.100 1.100 2.400 1.800 0.500 5.900 D. Institutional Charges 0.005 0.055 0.120 0.090 0.025 0.295 Grand Total 0.105 1.155 2.520 1.890 0.525 6.195 67
  • Annexure X sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP Details of training S. Name of the official to be Area of Training Host Organizations Year & No Trained (likely) Duration International Training 1 Dr. Ashish Singh Application of probiotics Victoria University, 2009-10 NDRI in cereal based dairy Australia (2 months) foods 2 Dr. S. K. Kanawjia, NDRI Complementary foods Kansas State 2009-10 based on whey -cereal University, USA (2 months) blends 3 Dr. Lata Sabikhi Application for Composite University of Georgia, 2009-10 NDRI Dairy Foods USA (2 months) National Training 4 Dr. Ravinder Malhotra, Mr. Ish Impact assessment NAARM, NCAP, Delhi III year for 7 Bhatnagar days 5 Dr. Suman Kapila, Dr. Vivek Nutrition Labeling & NIN, Hyderbad, III year for Sharma, Dr. Rajiv Kapila, Safety of products Corporate consultant 7days Dr. D. N. Yadav 6 Dr. Gopal Sankhla, Market Intelligence NCAP, Delhi, III year for 5 Dr. A. K. Chauhan days Dr. Dilip Gosain Dr. R.R.B. Singh Dr. Ravinder Malhotra 7 Dr. A. A. Patel Functional Foods CFTRI, Mysore III year for 5 Dr. S.K. Tomar days Dr. Sumit Arora 8 Dr. A. K. Singh HACCP and Food Safety IIQM, Noida II Year for 5 Dr. R.R.B. Singh Management Days Dr. S. Balasubramaniam Dr. Sumit Arora Stakeholders Training 9 20 Nutritional and NDRI III year for 2 therapeutic products from days milk and minor cereals68
  • 10 20 Training of farmers on NDRI III year for 2 primary processing of days pearl millet and barley Entrepreneurs Training11 10 Training for probiotic NDRI III year for 7 product manufacture days12 10 Training on composite NDRI IV year for 7 dairy foods manufacture days Annexure XIsub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP Workshops proposedSl. Type of workshop No of Number of Year and duration of BudgetNo. events participants workshop (in lakhs) per event 2009-10, First phase of1 Launching workshop 1 75 0.75 second year, 1 day 2010-11, Second year, 22 Review workshop 1 50 0.75 days5 Terminal workshop 1 100 2011-12, Fourth year 1.00Total 2.50 Annexure XIIsub-Project on “A Value chain on composite Dairy Foods with enhanced healthAttributes” under component-2 (Production to consumption system) of NAIP civil worksS. No Type of work Location Estimated Cost of Work (Rs. in lakhs)1 Partitioning of chamber to accommodate NDRI, Karnal 1.50 and Fixing of HPLC system and Bio- safety cabinet2 Minor renovation of laboratory (erection CIPHET, Ludhiana 1.00 of platform, aluminum partitioning) Total 2.50 69
  • Annexure XIII sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP Approved list of equipment Estimated Year wise No. Procurement Total Item Cost/ unit Required Cost Lakh Rs. 2009-10 2010-11 UF unit – Pilot scale with spare membranes 1 15.00 15.00 0.00 15.00 Deep freezer (-20C) 1 0.50 0.50 0.00 0.50 Fluidizer Bed Dryer pilot scale 1 6.00 6.00 0.00 6.00 UV- spectrophotometer 1 7.00 1.50 0.00 1.50 Solid phase sample preparation assembly with 1 1. 50 1.50 0.00 1.50 vacuum pump Refrigerated Centrifuge (Table top) 1 2.00 2.00 0.00 2.00 Laptop Computers 1 0.75 0.75 0.00 0.75 Laboratory Pasteurizer modular 1 7.00 7.00 0.00 7.00 One Desktop Computer with Accessories 1 0.75 0.75 0.00 0.75 HPLC – analytical along with UV-PDA, RI, fluorescence detectors, other accessories and 1 27.00 27.00 0.00 27.00 additional columns Accessories for GLC COLUMN & detectors ETC 1 3.50 3.50 0.00 3.50 Refrigerated waterbath (table top) 1 2.50 2.50 0.00 2.50 BOD incubator with precise temp control unit 1 1.00 1.00 0.00 1.00 Biosafety cabinet 1 5.00 5.00 0.00 5.00 LCD projector 1 0.75 - 0.75 0.75 Fibre tech 1 2.00 2.00 0.00 2.00 Sealing machine 1 0.20 - 0.20 0.20 Flaking machine 1 0.50 0.50 0.00 0.50 Flour mill`( lab scale) 1 1.00 1.00 0.00 1.00 Pulverizer 1 0.50 0.50 0.00 0.50 Minor Food processing machines and equipments 1 1.00 - 1.00 1.0070
  • Extruder Single screw 1 4.00 4.00 0.00 4.00Miscellaneous(Autopippetes, refrigerators, 1 0.75 0.25 0.50 0.75microwave ovens, etc.)Digital Camera 1 0.20 0.20 0.00 0.20Handy Cam 1 0.50 0.50 0.00 0.50Accessories for spray drier pilot plant 1 2.00 2.00 0.00 2.00PCR machine 1 5.00 5.00 0.00 5.00Sub-Total 89.95 2.45 92.40CIPHET, LudhianaCleaner 1 1.00 1.00 0.00 1.00Grader 1 1.00 1.00 0.00 1.00Decorticator/Pearler 1 3.00 3.00 0.00 3.00Set up for torque, temperature measurement, 1 1.00 1.00 0.00 1.00Variable drive speed etcFood extruder 1 10.00 10.00 0.00 10.00Destoner 1 1.00 1.00 0.00 1.00Pulveriser 1 1.00 1.00 0.00 1.00Roaster 1 0.50 0.50 0.00 0.50Doughlab 1 10.00 10.00 0.00 10.00Sieve Shaker 1 1.00 1.00 0.00 1.00Non contact IR thermometer 1 0.20 0.00 0.20 0.20Desktop Computer with printer & other accessories 1 0.75 0.75 0.00 0.75Sub-Total 30.25 0.20 30.45Grand Total 120.20 2.65 122.85 71
  • Annexure XIV sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP operational expenses Rs. in lakhs Apr-Jun Item Mar. 2009 2009-10 2010-11 2011-12 Total 2011-12 NDRI AMC/ Repairs 0.00 0.00 1.00 1.00 0.00 2.00 Internet/phone/communication 0.00 0.25 0.15 0.15 0.05 0.60 Hiring of vehicles/POL 0.10 0.50 0.50 0.60 0.10 1.80 Capacity building, training and exposure visits of farmers, 0.00 0.50 0.50 0.50 0.50 2.00 women groups and entrepreneurs Stationary/postage/Xerox 0.00 0.50 0.50 0.50 0.50 2.00 Outsourcing 0.00 2.00 5.00 5.00 0.00 12.00 Cost of survey, data collection, 0.00 0.75 0.50 0.75 0.00 2.00 and preparatory services Chemicals and glass ware 0.00 5.00 6.00 4.00 0.00 15.00 Cost of printing, publicity, 0.00 1.00 3.50 1.50 0.00 6.00 extension materials and reports Popularization (TOT) 0.00 0.50 0.50 1.00 0.00 2.00 Miscellaneous 0.00 0.50 0.50 0.50 0.50 2.00 Raw materials (inputs, etc) for 0.00 0.75 0.75 0.75 0.75 3.00 field trials Office Assistant-1@Rs8000 0.08 0.96 0.96 0.96 0.24 3.20 Skilled labour-2@Rs.5000 0.00 1.20 1.20 1.20 0.00 3.60 Unskilled labour-2@Rs3500 0.00 0.84 0.84 0.84 0.00 2.52 Sub-Total 0.18 15.25 22.40 19.25 2.64 59.72 CIPHET Internet/phone/communication 0.00 0.10 0.10 0.10 0.00 0.30 Hiring of vehicles/POL 0.00 0.10 0.10 0.10 0.00 0.3072
  • Stationary/postage/Xerox 0.00 0.20 0.20 0.20 0.00 0.60Chemicals and glass ware 0.00 1.00 1.00 0.50 0.00 2.50Cost of printing, publicity, 0.00 0.20 0.20 0.20 0.00 0.60extension materials and reportsMiscellaneous 0.00 0.50 0.50 0.50 0.00 1.50Raw materials (inputs, etc) for 0.00 1.00 1.00 0.50 0.50 3.00field trialsSkilled labour-1@Rs.5000 0.00 0.60 0.60 0.60 0.35 2.15Unskilled labour-1@Rs3500 0.00 0.42 0.42 0.42 0.00 1.26Sub-Total 0.00 4.12 4.12 3.12 0.85 12.21ARPANAInternet/phone/communication 0.00 0.10 0.05 0.05 0.00 0.20Hiring of vehicles/POL 0.05 0.30 0.30 0.25 0.10 1.00Capacity building, training andexposure visits of farmers, 0.00 0.00 0.00 1.00 0.00 1.00women groups and entrepreneursStationary/postage/Xerox 0.00 0.10 0.10 0.10 0.10 0.40Cost of survey, data collection, 0.00 0.30 0.40 0.30 0.00 1.00and preparatory servicesMiscellaneous 0.00 0.20 0.10 0.10 0.00 0.40Sub-Total 0.05 1.00 0.95 1.80 0.20 4.00New Millennium Foods Pvt Ltd,NoidaStationary/postage/Xerox 0.00 0.00 0.10 0.10 0.10 0.30Popularization (TOT) 0.00 0.00 0.20 0.40 0.40 1.00Raw materials (inputs, etc) for 0.00 1.00 2.00 1.20 0.00 4.20field trialsSub-Total 0.00 1.00 2.30 1.70 0.50 5.50Grand Total 0.23 21.37 29.77 25.87 4.19 81.43 73
  • Annexure XV sub-Project on “A Value chain on composite Dairy Foods with enhanced health Attributes” under component-2 (Production to consumption system) of NAIP Delegation of Powers to consortium Principal Investigators (cPIs) & consortium Partner Principal Investigators (co-PIs) S. Nature of Power Extent of Power to CPIs/ Remarks No. Co-PIs under NAIP 1. Sanctioning tour programme and Full power including for self. With information to the Controlling counter signature of TA bills However, the CPIs/Co-PIs Officer. will submit tour reports to his/ her higher Official 2. Sanctioning tour advances for Full, subject to the provisions The adjustment of account bills self, other staff of GFR 231 to 234 to be submitted within 30 days in each case 3. Power to restrict the frequency Full powers for including for - and duration of Journeys (SR 63) self 4. Sanctioning reimbursement of Full powers for all staff working The cancellation should be justified cancellation charges on unused under him/her excluding self and in public interest railway tickets/ air tickets 5. Expenditure on holding workshops, Full, subject to provision of fund Subject to adherence to ICAR/ meetings / conferences / under the head in the approved/ GOI/ World Bank norms. Number deputation on short duration need sanctioned project and of participants should not exceed based trainings in India compliance with ICAR norms 50 6. Sanction of registration chargers Full in the case of such Subject to GOI/ ICAR norms/ at Symposia/ seminars at national chargers relating to the instructions level approved/ sanctioned project 7. Recurring contingent charges Rs.1 lakh in each case subject Subject to provisions of World for management and operating to provision of fund under Bank procedure laboratories and farms including the head in the approved/ purchase of working stores, sanctioned project chemicals, glass wares, tools, plants and equipment, insecticides, including consumables for research work 8. Capital expenditure on Full to the limit of sanctioned Follow the World Bank procedure equipments and works quantity/ budget for each approved item74
  • 9. Conveyance hire Full powers Subject to rates approved as per procedure and availability of budget provision. In case conveyance hiring rate is not available / charges not fixed, PI can define it for his / her project with an intimation to PIU-NAIP as soon as defined10. Purchase of books, publications Upto Rs. 50,000 per annum Subject to sanctioned budget and reprints of scientific papers provision for the purpose and availability of funds and adherence to prescribed procedure11. Printing and binding Upto Rs. 50,000 per annum -do-12. Local purchase of stationary Up to Rs. 25,000 per annum -do- stores subject to observance to prescribed procedures Local purchase of rubber stamps and office seals Full13. To incur recurring expenditure Upto Rs. 1 lakh per annum -do- on maintenance and repair of Beyond Rs.1 lakh, the CIC scientific instruments, laboratory will recommend and CAC can equipments, agricultural approve implements and machinery being used for the project14. Repair of office machines Full -do-15. Maintenance of computer and Up to Rs. 50,000 per annum -do- peripherals including cost of stores, and other materials required for maintenance16. Payment of chargers on postage The reimbursement of calls Subject to the instructions issued (excluding courier), telegrams, to CPIs/ Co-PIs will be made by the GOI/Council from time telex, fax, telephone bills internet as per rules to time and availability of funds use, cell phone etc. and the adherence to rules and procedures17. Freight Charges Full power subject to this - being part of the supply order relating to project work18. Sanctioning casual leave Full, excluding for himself/ - her self 75
  • 19. Contractual staff & help (casual Job should be out sourced Subject to the instructions issued labour/ data collectors etc.) through job contractors by the GOI/ Council from time approved in the project. to time and availability of funds and the adherence to rules and procedures 20. Engagement of RA/ SRF on Full Subject to provision of the position Contract Basis, approved in the in the approved project and project availability of funds For sanctioning leave other than casual leave, the PI/CoPI can recommend only in respect of support personnel (non-gazetted) working under his/ her administrative control. However, sanction of leave will be made by the Head of Division/Department to whom powers of sanction are vested. The leave for scientific staff will be granted as per existing rules. These powers will apply to PIs and Co-PIs of Projects under NAIP. The powers will be exercised subject to remarks given against each and also subject to fulfillment of following requirements. i) Expenditure is incurred only for bonafide NAIP purpose as per the project sanctions; ii) The necessary funds to meet the expenditure are available; items are included in the sanctioned proposal; iii) Observance of the norms prescribed/ instructions issued by the GoI/ICAR/World Bank iv) No additional manpower will be provided to project implementing centres v) Expenditure proposals involving amount in excess of the powers of the PI etc. may be submitted to the Director of ICAR Institute/ Vice Chancellor of the SAU concerned for sanction as per powers delegated to them. vi) All contractual staff are co-terminus with the project or as per the terms and conditions of the job contract and there is no liability to ICAR or hiring institution whatsoever. The above delegation of powers is subject to the condition that the exercise of such delegated powers would be subject to the approved EFC provision and Government of India/ Council’s instructions/orders issued from time to time.76
  • bRIeF ResuMe oF coNsoRtIuM leADeR Dr. Anil Kumar Srivastava Director & vice Chancellor National Dairy Research Institute Karnal-132001Dr. Srivastava obtained his B.V.Sc. & A. H. degree from Veterinary College, Mathura in 1979followed by M. V. Sc. degree in 1981. He earned his doctoral degree from PAU, Ludhiana in1984. He was awarded the coveted German Academic Exchange Fellowship to work as DAADFellow at Munich (Germany) from 1988-90Dr. Srivastava started his professional career as Assistant Professor at Punjab AgriculturalUniversity Ludhiana, where he served for 20 years in different capacities including Professor& Head, Department of Pharmacology and Toxicology; and Controller of Examinations.. To hiscredit he has authored 7 books and manuals, edited 14 books/ proceedings/ monographs andbulletins and published more than 200 research papers in journals of National and Internationalrepute. He has guided 14 M.V.Sc. and 10 Ph.D scholars. Before assuming the office of theDirector & Vice-Chancellor of NDRI Deemed University, Prof Srivastava was working asDirector, Resident Instructions and Dean Postgraduate Studies at Shere-Kashmir Universityof Agricultural Sciences & Technology, Jammu (J&K). He also served as Dean, Faculty ofVeterinary Sciences and Animal Husbandry from 2004 to 2007 in the same university. He hasbeen decorated with numerous prestigious awards including ICAR Jawaharlal Nehru Award;International NOCL Award on “Pesticides: Toxicity, Safety and Risk Assessment; NationalAlarsin Award by Indian Veterinary Association (1987-88 & 1999-2000); Best Paper Awardsby Indian Science Congress Association and other societies. Dr. Srivastava has been conferredwith fellowships by a number of professional bodies and associations which include: NationalAcademy of Agricultural Sciences, National Academy of Veterinary Sciences. Indian Associationfor Advancement of Veterinary Research, Society of Toxicology, Society of EnvironmentalSciences, Society of Sciences, International Society for Ecological Communications andMember of National Academy of Sciences. Dr. Srivastava has organized 15 International andNational Conferences/ Symposia/ Seminar and ICAR & CSIR training. He had held importantpositions in many professional societies i.e. Founder chief Editor, Indian Journal of VeterinaryPharmacology & Toxicology, Member advisory Board, Indian Journal of Toxicology, Editor,Polivet Journal, Technical Advisor, Vets Bulletin, Member Editorial Board, Journal of CurrentSciences and Journal of Research, SKUAST-J, Member Advisory Board, Vetspex, Member,Editorial Board, Councilor, Punjab Academy of Sciences and Member, J&K Council of Scienceand Technology. His major research interests lie in the area of pesticides and drug residues inmilk and milk products, rationalization of antibiotic dosage regimen clinical toxicology anddevelopment of new diagnostic techniques. 77
  • bRIeF ResuMe oF coNsoRtIuM PRINcIPAl INVestIgAtoR Dr. Ashish Kumar Singh Senior Scientist, Dairy Technology Division National Dairy Research Institute Karnal-132001 Dr. Ashish Kumar Singh KARNAL, HARYANA, INDIA Mobile : +91 9416292406 Phone : + 91 0184 2259291 (O) Email: : aksndri@ gmail.com DOB : April 22,1972 Education Domain Experience Skills Food Processing PhD (Food Science & 10 years of experience in research, Functional foods & Nutraceuticals Technology.) teaching and Extension By-product Utilization Professional experiences (March, 1998-till Date) ¾ Scientist ‘B’ at Defense Food Research Laboratory, Mysore From March 1998-September, 1998 ¾ Scientist at National Dairy Research Institute, Karnal From September 1998-December, 2002 ¾ Scientist at National Dairy Research Institute, Karnal, From January, 2003-September, 2007 ¾ Senior Scientist at National Dairy Research Institute, Karnal From September, 2007- continuing Research* Projects completed and ongoing Research Projects ¾ Development of the Technology for the Manufacture of Whey based Fruit Juice Concentrate (ICAR) ¾ Studies on Thermoprocessibility of Milk-Starch System (ICAR) ¾ Development of plasticizer for recombined butter (ICAR) ¾ Development of process for the calcium fortification of milk (ICAR) ¾ Evaluation of barley malt from different barley varieties for malted milk. (NDRI-DWR) ¾ Development of the technology for the manufacture of sports beverage from whey (ICAR) ¾ Development of industrial process for milk and wheat based convenience food (MOFPI funded) ¾ Estimation and stability of low calorie artificial sweeteners in indigenous dairy products (ICAR) ¾ Development of rabadi-like cereal based traditional fermented milk foods with extended shelf-life (ICAR) ¾ R & D support for process up-gradation of Indigenous Milk Products for Industrial Application (Network Project-ICAR)78
  • ¾ Shelf life testing and certification for nutritional facts analysis of selected UHT processed milk based products (Consultancy project Tetra Pak India Pvt. Ltd., Pune)¾ Development of emulsifier mix for commercial ice cream manufacture (Consultancy Project Ganpati Adumin Emulsifier Pvt. Ltd., Faridabad)¾ Evaluation of raw milk quality for UHT Processing (Consultancy project Tetra Pak India Pvt. Ltd. Pune)¾ Technology of plant and dairy ingredients based formulated and functional foods using extrusion cooking (Indo-US Agriculture Knowledge Initiative Project)Guidance: Guided 14 M. Tech (DT)/ M. Sc (Food Technology) students of NDRI (DeemedUniversity), University of Allahabad, Bundelkhand Univeristy, Meerut University for theirdissertationtechnology transferred and commercialized¾ Whey base tomato soup¾ Whey based mango drink¾ Whey jaljeera drink¾ Emulsifier-stabilizer mixes for ice-cream¾ Flavoured milkPublications (84)¾ International (07)¾ National (11)¾ Presented & Published in workshops/symposium/conferences/seminars (25)¾ Technical Articles (3)¾ Review Papers (3)¾ Book Chapter/Lab Manual/Compendium (8)¾ Technical Articles (23)¾ Lab manual (3)¾ Folder (1) 79
  • bRIeF ResuMe Co- PI (NDRI) Dr. A. A. PATEL PS (& Actg. Head), Dairy Technology NDRI, Karnal Research projects completed ¾ Membrane- concentrated milk (PI: Volkswagen Foundation- funded projects) [1995- 98] ¾ Dairy byproducts in baked products (Associate) [1994- 96] ¾ Rheology of rice- kheer (M. Tech. Diss. guidance) [1995] ¾ Thermophysical properties of khoa and paneer (Associate: SRC Project) [1996- 98] ¾ Delipidised-whey protein concentrate (M.Tech.Diss., co-guidance) [1997] ¾ UHT processing of buffalo milk (PI: Consultancy project) [1997- 98] ¾ Process for long- life kheer (Doctoral thesis guidance) [1998- 2000] ¾ Improved shelf-stable kheer (PI of the sub- project under Network Project) [2000- 04] ¾ Microwave application for rice- kheer ready mix (M. Tech. Diss. guidance) [2001] ¾ Ready- to- reconstitute Rasmalai mix (Associate :Network Project) [2001- 03] ¾ Retort process for long- life Dalia dessert (M. Tech. Diss. guidance) [2004] ¾ Low- fat table spread using ghee (Ph. D. Diss., co- guidance) [2003- 04] ¾ Functionality enhancement via dietary fiber (Doctoral research guidance) [2003- 05] ¾ Shelf- life extension in Burfi (Associate: Network Project) [2004- 06] technologies developed ¾ Membrane process for Buffalo milk concentrate with enhanced heat processibility ¾ Dry mixes for egg- less cake and pizza base ¾ MF- UF process for delipidized whey protein concentrate ¾ Dry mixes of kheer and Dalia dessert ¾ Retort process for long- life rice- kheer and Dalia dessert ¾ Ghee based low- fat spread ¾ Process for fiber fortification of milk for value- added dairy foods Interdisciplinary programmes developed ¾ X Plan Programme for Network Project on “Indigenous milk products” ¾ “UHT processing of milk foods” (NATP project proposal) ¾ NDRI Perspective Plan: Processing Group Programmes80
  • externally funded projects conducted¾ Volkswagen Foundation (Germany) Project: Rs. 20 lakh¾ Network Project funded by ICAR: Rs. 70 lakhconsultancy/ sponsored Projects¾ Tetra- Pak/ UHT milk (Rs.1.04 lakh+ RAs)Infrastructure Development¾ Laboratory renovation (Network Project Laboratory)¾ Procurement of CarriMed Rheometer (Rs. approx. 10 lakh) : Volkswagen Project¾ Texture Analyser (Rs. 13 lakh), Viscoamylograph (Rs. 14 lakh), Viscometer (Rs. 2 lakh), Colour meter (Rs. 6 lakh), Spectrophotometer (Rs. 2 lakh), Fluid bed dryer (Rs. 3 lakh) and Roaster (Rs. 1.8 lakh) : Network Project.students guided¾ Doctoral theses: 2 (Guide) + 2 (Co- guide) & Masters Dissertations: 3 (Guide) + 3 (Co- guide) Syllabi Developed: Advanced PG course in DT (Non-conventional processing technologies) Advanced PG courses taught: Process monitoring, Microwave heating, Radiation preservn., Rheology Patent applications: Butter from ghee/ Ras- Malai mix/ Basundi mix/ Whey- tomato soup/ Kheer mix Award: Dr. K. K. Iya Award 2001 (Awarded jointly)special Assignments¾ NDRI EFC Memo for IX Plan¾ Nodal Officer, NATP at NDRI¾ Secretary Treasurer: NDRI Alumni Association (1998- 2001)¾ Chairman, CCFC (PFA) special committee for Revision of ice cream standards¾ Expert, Curricula committee, IGNOU Diploma in DT. 81
  • bRIeF ResuMe Co-PI (CIPHET) Dr. S. BALASUBRAMANIAN Senior Scientist (AS&PE) Food Grains and Oilseeds Processing Division Central Institute of Post Harvest Engineering and Technology (ICAR) Ludhiana-141 004 balaciphet@yahoo.com Educational Qualification: Ph. D. in Agricultural Processing from Department from Tamil Nadu Agricultural University (TNAU), Coimbatore Research Projects ¾ As Co-Principal Investigator for the research project entitled ‘Development of process and equipments for value addition of small millets at rural level’ Science and Technology application for Rural Development (STARD) at Science and Society Division, DST, New Delhi. ¾ As Principal Investigator for the research project entitled ‘Development of technology for health foods from legumes and millets using food extrusion systems’ 2007-2008 As Co-Principal Investigator for the research project entitled ‘Evaluation of screw press mechanism for oil expelling as effect of process parameters for high value crops’ Central Institute of Post Harvest Engineering and Technology (ICAR) funded project. ¾ As Co-Principal Investigator for the research project entitled ‘Development of process and equipments for seed extraction, dehulling and oil expelling of Jatropha at farm level’ ¾ As Principal Investigator for a collaborative research project between CIPHET (ICAR) and Mechanical Engineering Research and Development Organization (MERADO,CSIR) entitled ‘Design and development of low cost single screw food extruder’- ¾ As Principal Investigator for a collaborative research project between CIPHET (ICAR) and Guru Nanak Dev University (GNDU), Amritsar entitled ‘Extrusion processing of maize with legumes for food applications’ ¾ As Principal Investigator for the research project entitled ‘Extrusion processing of coarse cereals for food and feed applications’- ¾ As Co-Principal Investigator for the research project entitled ‘Adoptive trails on biochemical treatments of oilseeds using mechanical oil expeller for commercial exploitation’- ¾ As Co-Principal Investigator for the research project entitled ‘Design and development of Pin mill for low temperature hygienic grinding of tough agricultural products’- PhD82
  • Implementable technology generated¾ Formulation and development of protein enriched expanded snack foods using single screw food extruder. 10% addition of dehulled bengal gram with maize is recommended for industrial scale production with improved taste and nutritional benefits¾ Designed and developed pin mill for low temperature hygienic grinding of tough agricultural products¾ Formulation of retexturized fruit bar (RCF) blending of protein enriched extrudate grits with fresh frit pulps viz., papapya, banana and mango pulps¾ Designed and developed continuous type multi-crop (abrasive) pearler (60-70kg/h) for the production of pearled minor millet. This machine is suitable for all the minor millets viz., foxtail millet, little millet, kodo millet, common millet, barnyard millet and finger millet.¾ Data base on physical, biochemical and rheological behaviour of idli batter during its fermentation and textural attributes for optimum blends for idli for designing industrial scale idli-making machinetRANsFeR oF techNologY¾ Designed and developed pre-grinder for breaking/dehulling of mustard seeds to increase the surface area of oil seeds for its enhanced oil recovery.¾ ‘Processing and entrepreneurial aspects for retexturized fruit bars’ for the training programme conducted at CIPHET- KVK , Abohar¾ ‘RTE Food Products’ for the training programme conducted at CIPHET- KVK, AboharResearch Publications (2006 onwards)Balasubramanian S. 2007. Effect of extrusion process variables and legumes on corn extrudates behaviour. Journal of Food Science and Technology. 44(3): 330-333Balasubramanian S and Viswanathan R. 2007. Properties of idli batter during its fermentation time. Journal of Food Processing and Preservation. 31: 32-40Balasubramanian S and Viswanathan R. 2007. Texture profile analysis of idli made from parboiled rice and decorticated black gram. Journal of Food Science and Technology. 44(5): 548-550Balasubramanian S, Singh, N, Ilyas SM and Wanjari OD. 2006. Effect of selected decorticated legumes protein on rheology of maize extrudate pastes. Journal of Food Science and Technology. 43(5): 590-595Balasubramanian S. 2007 Strategies for the production of starch noodles: A review’. Journal of Food Science and Technology. 2007. In Press. M.No.AFST/JFST/NSM/102/06Balasubramanian S. 2007. Post harvest and processing millets: an appraisal. Journal of Agricultural Engineering Today. 83
  • Balasubramanian S. 2007. Physical properties of minor millets. Journal of Food Engineering. M.No.JFOODENG-S-07-00944 Balasubramanian S. 2007. Mechanical compaction behaviour of composite flour made of selected minor millet and refined wheat flour blends during direct compression process of pasta making. International of Journal of Food Science and Technology. M.No. IJFST- 2007-02618 Balasubramanian S, Rajiv Sharma, Gupta RK and Patil RT. 2007. Layer drying characteristics of betel leaf (Piper betel L.). Biosystems Engineering. M. No. YBENG-5-07-00380.pdf Balasubramanian S. 2007. Studies on textural properties of selected fruit pulps and retexturised fruit bars. Beverage and Food World. India. ISSN-0970-6194. 34(2): 67-69 Balasubramanian S. 2006. Pasta: process mechanism and its production technology. Beverage and Food World. India. ISSN-0970-6194. 33(8): 38-40 Deepak Raj Rai and Balasubramanian S. 2007. Qualitative and textural changes in fresh okra pods (Hibiscus esculentus L.) under modified atmosphere packaging in perforated film packages. Food Science and Technology International. InPress.84
  • bRIeF ResuMe Dr. Nepal Singh (Co-PI) Managing Director New Millennium Health Food Pvt. Ltd. Noidaeducational & Professional experience¾ Ph. D. (Food Technology), G. B. Pant University of Ag & Tech., Pantnagar¾ PDF (Food Technology), Purdue University, USA¾ Former Associate Professor (Dept. of food Science & Technology, GBPUAT, Pantnagar)¾ Technical Consultant American Soybean Association India Ltd. on product development¾ Former Deputy Director, Food Research & Analysis Centre (FRAC), New Delhi 85
  • eNVIRoNMeNtAl AND socIAl sAFeguARDs MANAgeMeNt IN NAIP A. basic information 1. Project statistics: Title of proposal : A Value Chain on Composite Dairy Foods with Enhanced Health Attributes Component code : 02 Consortium Leader : Dr. A. K. Srivastava Director & Vice Chancellor, NDRI (Deemed University), Karnal Name of CPI : Dr. Ashish Kumar Singh, Senior Scientist, Dairy Technology Division, NDRI, Karnal Name of Co PI : Dr. A. A. Patel, Head & Principal Scientist, DT Division, NDRI, Karnal Institution : National Dairy Research Institute, Karnal Mailing Address : Senior Scientist Dairy Technology Division National Dairy Research Institute Karnal-132001 (Haryana) Phone – 0184-2259291, 2259240 Fax – 91-184-2250042 Email – aksndri@gmail.com Consortium partners Public Institutions : Central Institute of Post Harvest Engineering & Technology, PAU Campus, Ludhiana NGO : Arpana Research & Charities, Madhuban, karnal-132001 Industry : M/S New Millennium Health Foods Pvt. Ltd.., Noida 2. Date of start of proposal : 1 March, 2009 3. Planned duration : 3 1/2 years 4. Project Cost Rs. 2.83 Crores86
  • 8. safeguard Policies triggered (World bank Policies) Safeguard policies triggered (World Bank Policies) Yes No Environmental assessment (OP/BP 4.01) X Natural habitats (OP/BP 4.04) Pest management (OP 4.09) Cultural property (draft OP 4, 11-OPN 11.03-) Involuntary resettlement (OP/BP 4.12) Indigenous peoples (OD 4.20) X Forests (OP/BP 4.36) Safety of dams (OP/BP4.37) Projects in disputed areas (OP/BP 7.60) Projects on international waterways (OPBP 7.50)b. Risk Analysis and Related IssuesThere are no serious environmental and social risks as the project enhances the whey utilization,minimizes its disposal, increase the effective and judicious utilization of natural resources forcultivation of candidate crops. Apart from also target the health and nutritional status of peoplespecially the vulnerable groups of society. However, certain risk factors that may have effecton the final outcome of the project are listed below.¾ Adoption of newer technological packages for product diversification and whey utilization by the industry may not be an attractive alternative for them.¾ Persuasion of farmers for growing the improved cultivars and adoption of improved cultivation packages is a complex issue¾ Implementation of technological packages in un-organized sector or with small scale entrepreneurs may be difficult¾ Popularization of developed health foods among masses require tremendous efforts¾ Availability of partners to carry out the programme on large scale¾ Training of stakeholders especially farmers and women in primary processing of candidate crops is difficult.¾ The process of technology transfer and sometimes IPR issues associated with products/ technologies developed during the project may be a major obstacle.9. Impact assessment (enclosures I and II)The project mostly will have positive impact on the environment as it is related to utilizationof whey a by-product of dairy industry. It is also involving two important agricultural cropsi.e. pearl millet and barley for value addition in combination with dairy nutrients to address 87
  • 5. Project Objectives ¾ To harness the nutritional and therapeutic potential of milk by-products (whey and skim milk) and underutilized plant species (pearl millet & barley) for development of functional foods ¾ To develop technological package for composite dairy foods (complementary foods, fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributes ¾ To validate the consumer acceptability and targeted health benefits composite dairy foods ¾ To assess the techno-economic feasibility of the newly developed technologies through linkages with industry, marketing personnel and Self-help groups 6. Brief Project The project “A value chain on composite foods with enhanced health attributes” is Description being undertaken by National Dairy Research Institute, Karnal (lead centre) and three partners, Central Institute of Post Harvest Engineering and Technology, Ludhiana (Government R &D institute), Arpana Research and Charities, Madhuban, Karnal(a NGO) and M/s New Millennium Health Foods Pvt. Ltd., Noida (private sector). All these partners are carefully chosen for manageability and to develop efficient value-added technologies for nutritious and health foods using milk by-products namely whey and skim milk and two lesser utilized agricultural crops viz. pearl millet and barley. Central Institute of Post Harvest Engineering and Technology (CIPHET), Arpana Research and Charities, M/s Millennium Health Foods Pvt. Ltd. attribute their competence by virtue of their leadership in their respective fields. CIPHET is the premier institution excelling in the post harvest handling and processing of agricultural produce, design & development of processing equipments. Other organizations which are considered for linkages include NIN, Hyderabad (role: nutritional labeling and safety), AICRP Network Project on Indigenous Dairy Products at NDRI, Karnal; SRS of NDRI, Bangalore (role: pilot scale technology up-gradation), AICRP-Pearl Millet, Jodhpur (role: promotion of processing varieties), DWR, Karnal (role: evaluation of barley varieties for composite dairy foods); entrepreneurs such as M/s Marvel Foods Pvt. Ltd., Mumbai (role: popularization of developed products); and SINED (Society for Innovation in Entrepreneurship in Dairying) at Karnal for entrepreneurship development in the field of composite dairy foods. National consultants will be involved as associate partners/stake holders in this project. Broadly, the project attempts to address four major issues with different objectives and activities under them. The first objective aims to develop the processes or techniques for effective utilization of milk by-products (whey and skim milk) and lesser utilized plant species (pearl millet and barley) for development of novel food products having improved health characteristics. The dairy by-products will be used for the manufacture of protein-rich fractions both in liquid and dried form which has to be incorporated in formulation of health foods. The commercially available varieties of pearl millet and barley will be evaluated for their suitability for value addition. The primary processing techniques like milling, germination, roasting, popping will be standardized to further improve the functionality and nutritional status of grains. The equipments for milling of these grains will be developed and packaging & storage conditions will be optimized.88
  • Second objective aims at developing a technological package for three types of composite dairy foods (complementary foods, fortified convenience foods and probiotic milk-cereal foods) with enhanced health attributes. A complete technological package including formulation, processing techniques, packaging for low cost complementary food and fortified convenience mix (breakfast cereals & porridge) based on milk by-products and pearl millet and barley will be developed. Technology for whey-millet based probiotic products will be standardized. These developed products will be analyzed for their physico-chemical, nutritional and evaluated for storage investigations. Third objective involves validation of targeted health benefits and consumer acceptability of composite dairy foods. The developed products will be valuated for their consumer acceptability and necessary modifications will be done to suit their palate. Similarly efficacy of these products for their claimed health effects will be determined using in-vitro, in-vivo and human trials. The last objective emphasizes on assessing the techno-economic feasibility of the newly developed technologies through linkages with various stake holders such as industries, marketing personnel and self help groups.7. EnvironmentalCategory BMajor issues in the sub-projectSocial The milk is a scared item in daily diet of people of the region and wastage of milk & milk nutrients is considered as unholy. Many processing interventions that will be used in product development improve the bioavailability of pearl millet & barley nutrients, which are otherwise not metabolized in the body and contributing towards malnutrition. The composite diary foods that will be developed have resemblance to many locally available foods like dalia, rabadi, sattu. Moreover, the improved nutritional and health promoting characteristics of developed foods will meet their requirements of ‘Wholesome” food which is available at affordable cost. Further, no preservative, chemical compounds, non-permitted additives like colours etc. and any harmful ingredients are added. Thus this project is socially just. Outcome of this project will enhance the production and utilization of minor cereal crops like pearl millet and barley and also provide an sustainable alternative to dairy industry for whey utilization .Environmental The project is an attempt to address one of the serious environmental issue dairy industries is facings i.e. of whey disposal because of its high BOD value that make its disposal without any treatment impossible and in many situation treatment requirements are not economically feasible. Moreover loss of valuable milk nutrients The enhancement in area and production of pearl millet and barley the local farmers may handle the problem of depleting water table, faster reduction in soil nutrients in soil and higher residual build up of pesticides and weedicides in water and soil of project area. The continuous production cycle involving rice and wheat has resulted in severe ecological degradation in the states like Haryana and Punjab, where project is located. Thus the project is ecologically sound. 89
  • the problem of malnutrition. The project is also emphasized on improving the livelihood of farmers by providing a better return on their produce and creating opportunities for self- employment & entrepreneurship among young and women. 10. Potential indirect and/or long-term impacts due to anticipated future activities in the project areas (assessment of anticipated conflict/complimentarily with the current as well as those proposed for the next five years) in the areas of activities of the sub- project. ¾ The opportunities for effective utilization of whey as well as skim milk offer dairy industries new avenues for product diversification and revenue generation. It will also provide a better return to dairy farmers on their produce. ¾ The use of pearl millet and barley for novel & health product development encourage farmers their cultivation on commercial scale. It will also promote cultivation and other minor agricultural commodities by the farming community. ¾ The value added therapeutic foods intake will help in improving the nutritional and health status of people in both in rural and urban areas. ¾ The indirect benefits will be sustainability of candidate crop cultivation in this region of the country, for improving the fast depleting water table due to continuous rice-wheat cropping. ¾ Promote crop diversification and provide an alternative to farmers ¾ Create opportunities for on-farm processing opportunities for rural people ¾ Adoption of technologies will enhance entrepreneurship among youths, women and other deprived segments of the society ¾ Rural entrepreneurship will help in reducing migration to urban areas through enhanced employment and income generation. ¾ Innovative marketing strategies formulation will boost market for health & functional food segments 11. Identify the key stakeholders and describe mechanisms for consultation with and to them done/ disclosure so far done including pre -project consultations with stake holders workshop before formulating the full proposal, discussing the full proposal with some stakeholders before submission to the PIu: ¾ NDRI, Karnal ¾ CIPHET, Ludhiana ¾ APARNA Research and Charities, Madhuban ¾ M/S New Millennium Foods Pvt. Ltd., Noida ¾ M/S Marvel Foods Pvt. Ltd. Mumbai ¾ NIN, Hyderabad ¾ AICRP Network project on Indigenous Dairy Products at Karnal, SRS of NDRI, Karnal90
  • ¾ National Consultants¾ Religious/Spiritual organizations like ISKONPreliminary discussions were held with few stakeholders and NGOs before organizing stakeholder’s workshop. The concept note of the project was presented in the meeting of stakeholdersheld separately and jointly. The suggestions and modifications were incorporated accordingly.The various stakeholders were also apprised of the activities of project time-to-time throughmails or telephone. They were made aware of NAIP project, objectives and expected outputsand impact. The final modalities will be worked out after the project approval.12. chronology of meetings/ activities held in connection with preparation of theconcept note and full proposal Sl. Date & Programme Participants Remarks No. Location 1 27.04.2008 Interactive meeting among the Scientists, Heads of To orient the staff scientists of the Institute Divisions of NDRI on the objectives & guidelines of NAIP 2 5.05.2008 Meeting with related field Dairy technologists, Discuss about joining scientists on functional foods Food scientists, hands for NAIP Extension scientist concept note , biochemist, Economist, 3 8.05.2008 Interactive meet Dairy processing Discussion about divisions, KVK possible proposal 4 10.05.2008 Telephonic discussion Scientists form Proposal related VPKAS Almora, discussions GBPUAT, Pantnagar 5 15.05.20078 Group meeting NDRI Scientists & Fine tuning of the officers Concept note 6 25.05.2008 Meeting with Director NDRI NDRI scientists, JD Discussion regarding and Director the concept note submission 7 20.06.2008 Telephonic discussion Scientists, CIPHET, Possibility of Industry personnel networking on composite dairy foods 8 16.08.2008 Pre stakeholders meet All probable PIs For full proposal discussion 9 24.08.2008 Meeting with scientist at Scientists from Interaction meet Review meeting of Network different SAU’s project 91
  • 10 05.09.2008 Telephonic discussion Scientists from Possible Pantnagar, CIPHET, researchable issues VPAKS, DWR and industry 11 16.09.2008 – Interactive workshop At CIFE Mumbai, Project related Stakeholders, experts, discussion 18-09-2008 NAIP officials 12 23.-09.2008 Interaction with project Co-PIs of consortium Fine tuning of Associates groups objectives & activity 13 25-27.09.2008 Interactive workshop At NAARM Discussion on Hyderabad NAIP project and interactions 14. 4.10.2008 Meeting with ARPANA and Consortium partners Discussion and New Millennium Foods Pvt. finalization of role of Ltd. Noida partners 15. 15.10.2008 Discussion among consortium Consortium partners Finalization of budget partners on budgetary issues of partners of project 16 6.11.2008 TAG presentation At New Delhi Project presentation and discussion 17 14.11.2008 Telephonic discussion on Consortium partners Finalization of work issues related to TAG meeting programme and project in the light of TAG meeting suggestions 18 29.12.2008 RPC meeting at New Delhi Expert member Suggestion by RPC group on focus on research component 19. 2.01.2009 Meeting of Cost Committee Director Finance & Finalization of Project Other Expert Member budget 13. Measures to Address the Issues: Safeguard Matrix pertaining to environmental and social issue likely to be affected by the project has been prepared activity wise. Attempts will be made to add only permitted and natural additives and fortificants during product formulation. The efficacy of added nutrients in terms of bio-availability and bioactivity will be assessed through validation trials. Products that will be developed in project are meant for specific health/age group such as children, women and elderly persons. These products will have known compositional, nutritional and therapeutic profile. Cost of processed foods largely depends on the availability and cost of raw material. Since whey and skim milk are perishable commodities and their transportation to distant places adds only to cost of product, hence these raw materials will also be converted in convenient92
  • forms such as dried powder, concentrate. Moreover, the pearl millet and barley production islocalized one that may affect the manufacture of newly developed products in other areas ofcountry. Hence these commodities will be primary processed to make them suitable for longterm storage and transportation. Various manufacturing techniques employed during productdevelopment like spray drying and extrusion processing may result in costly products whichare not affordable to people of all segment of society. Hence, alternative processes such as traydrying; dry blending has also been included in technical programme. Since entrepreneurshipdevelopment is one of the important objectives of the project, hence majority of technologicalpackages have been designed to suit all sectors i.e. small, medium and large, of industries.14. consultation/ disclosures to be done in future:Disclosure pertaining to project will be done through mechanisms such as launch workshop,industry-institute interfaces during the implementation stage of the subproject for sharing theresults and soliciting feed-back. We will circulate project reports, technical bulletins, brochuresand implementation progress from time to time, putting up in annual reports and also on theweb site of the institute. Annual stakeholder workshops will also be organized to apprise theprogress, future plans and any short comings if any in effective implementation of projectarise.The consultation/ disclosures will be done as per NAIP guidelines depending on the progressof the project. Training progrmammes and workshops on topics pertaining to theme of theproject such as primary processing of pearl millet & barley, health food product development,nutritional and therapeutic potential identification, etc will be conducted. The project findings(brochures/ CDs/ videos/ literatures/research publications) will be disclosed time to timeand necessary feed back will be collected for further improvement and better implementation.Assistance of different related organizations will be taken.¾ Transfer of technology of composite dairy foods to entrepreneurs and industry¾ Training of entrepreneurs on various aspects of, primary processing and value addition in pearl millet, barley and whey¾ Awareness creation among consumers through information dissemination on safety and nutritional aspects of developed products¾ Information dissemination through mass and print media on therapeutic and nutritional benefits to stakeholders, targeted groups especially children, women and aged persons¾ Religious groups like Iskon will be involved for rapid spread of the message of “composite dairy foods” as novel health foods 93
  • consortium PI National coordinator National Director Annexure I: environmental safeguard: Activities, issues, impact and mitigation measures Anticipated level of Mitigation impacts measures Activities Issues Positive Negative (Negative Impact) Whey & skim milk will 5 0 Processing of. whey and be processed to more skim milk for development of convenient and nutritionally composite dairy foods rich form Identification and Improve the utilization of 5 0 standardization of primary pearl millet & barley for processing technologies for household and industrial pearl millet and barley purposes Suitability of the pearl millet and Suitable varieties will be 4 0 barley for value addition identified for value addition Development of low cost Nutritious foods will be 5 0 complementary food using milk available to people at by-products and malted grains affordable cost foods Development and evaluation Synthetic fortificants may be 4 2 Permitted of fortified convenience mixes used fortifying foods compounds will be used Development and evaluation of Increase in availability & 4 0 Whey-cereal probiotic foods consumption of probiotic foods HACCP guideline development Safety criterion will be in 4 0 place To assess the efficacy of value Developed foods may not 4 1 Health foods added foods in the promotion have significant health are meant for of health benefits specific target groups Nutritional profiling of Promote the consumer’s 4 0 Functional composite dairy liking for nutritious foods products Consumer acceptance studies Choice availability to 5 0 for newly developed functional consumers composite dairy foods94
  • Economic feasibility analysis , Processes may be of 4 1 Processes willpricing strategies location specific in nature be designed to suit different locations based on the availability of raw materialMarket information system and Better strategies for 4 0marketing strategy for newly enhancing the market fordeveloped products newly developed health foodsAnnexure II: social safeguard: Activities, issues, impact and mitigation measuresActivities Issues Anticipated level of Mitigation impacts measures Positive Negative (Negative Impact)Processing of. whey and Whey & skim milk will be 5 0skim milk for development of utilized for the value addition.composite dairy foodsIdentification and Increase in usage of pearl 5 0standardization of primary millet and barley for humanprocessing technologies for consumptionpearl millet and barleySuitability of the pearl millet and Suitable varieties will be 4 0barley for value addition identified for value addition.Development of low cost Nutritious foods will be 5 0complementary food using milk available to people at affordableby-products and malted grains cost. May solve the problem offoods malnutritionDevelopment and evaluation Processing involve may 4 2 Appropriateof fortified convenience mixes increase the cost of developed selectionfoods products of raw material and processing interventionsDevelopment and evaluation of Increase in availability & 4 0Whey-cereal probiotic foods consumption of probiotic foodsHACCP guideline development Safety criterion will be in place 4 0 95
  • To assess the efficacy of value Developed foods may not have 4 1 Health foods added foods in the promotion of significant health benefits are meant health for specific target groups Nutritional profiling of Functional Promote the consumer’s liking 4 0 composite dairy products for nutritious foods Consumer acceptance studies Availability of health foods for 5 0 for newly developed functional community nutrition composite dairy foods Economic feasibility analysis , Technologies may not be 4 1 Processes pricing strategies feasible at small scale will be designed to suit different sectors Market information system and Better strategies for enhancing 4 0 marketing strategy for newly the market for newly developed developed products health foods among all strata of society96