Recommended
Recommended
More Related Content
Similar to Sustainable application of millets through R&D and holistic interventions
Similar to Sustainable application of millets through R&D and holistic interventions (20)
Recently uploaded
Recently uploaded (20)
Sustainable application of millets through R&D and holistic interventions
- 1. Sustainable application in Mission Approach through Research and Technology Based Holistic Interventions Presentation by the Institute of Hotel Management, Catering and Nutrition (An autonomous body under the ministry of Tourism)
- 2. The back ground • Millets have traditionally been the food of the poor people, therefore there are few high end value added products available from them traditionally. • Global population is hooked on to Rice, Wheat and corn predominantly as staples due to their neutral flavour profiles giving them versatility. These grains are processed into breads, gruels, burgul , pilaffs , biryani , Paila etc and value added products like pasta, puffed grain, noodles etc. • The food preferences of people are changing globally converging in a common international food culture to become a reality in the current century.
- 3. Millet product profile • There are about 9 millets grown in India. Each one of them is unique in flavor. Talking about them collectively as millets is like making a multi-starrer film form superstars. It is not the best strategy for success. • All the millets have strong flavour and texture profiles, which are challenge to uninitiated cooks and processors and not acceptable to the taste buds of uninitiated people. • Gluten (the protein which develops in wheat flour on kneading) deficiency in millets, makes the dough made out of them very hard to handle and challenging to make breads out of or roll very thin. • Pearl millet has the challenge of its flour getting rancid in a few days time. So frequent milling and time bound consumption is required. • The high fibre content required the millets to be cooked for longer durations to become tender and provide palatable texture.
- 4. Millets as global food • Trying exotic food is trendy globally for the sheer thrill in the adventure it holds. • Our grains could be exported after value addition targeting the western recipes like the Italian Risotto, Spanish Paila, Japanese Udon or East Agrican Ugali. • While at the home front, trendy food items, which appeal to our youth and children like the pasta, pizzas, fried rice, variety of noodles could be developed with matching seasonings for acceptability in India.
- 5. The way forward- recommendations • One may develop new products by hit and trial as has been the case so far or deploy technology available like sensory evaluations and flavour profile rubrics to develop products with high probability of success in the market. – Dedicate resources for research in the area of recipe development, dedicating teams to research international region specific product recipes, eg. Products for Indonesia, or Scandinavia etc. – Standardise the millet grocery items and brand them for greater acceptability and consumption. – Organize Millet based food festivals in leading hotels, malls etc in select geographies through the diplomatic missions abroad.