1. 408 –DEVELOPMENT OF MULTI-MILLET
NEERA BAR
Internal
BANNARI AMMAN INSTITUTE OF TECHNOLOGY
SLB048-SMART AGRICULTURE
Under guidance of
Ms. BHARANI PRIYA.A,
ASSISTANT PROFESSOR,
DEPARTMENT OF AGRICULTURE
ENGINEERING
RAHUL KANNA R(191AG127)
SUDHEENDRA M K(191AG143)
DANISHKUMAR S (191AG108)
S7 Project work I – First Review – (09/09/2022)
S7 PROJECT WORK I - FIRST REVIEW
2. LITERATURE SURVEY
S7 PROJECT WORK I - FIRST REVIEW
S.NO JOURNAL AUTHOR INSIGHT
1 Nutritional profling
of coconut (Cocos nucifera
L.) inforescence sap
collected using novel
coco-sap chiller method
and its value added
products
1. K. B. Hebbar
2. M. Arivalagan
3. K. C. Pavithra
4. T. K. Roy
5. M. Gopal
6. K. S. Shivashankara
7. P. Chowdappa
This paper provides a in depth knowledge about the
extraction of the neera from coconut tree, preservation
technique, Preparation of sugar from neera and the
Analysis of neera sugar.
2 Pearl millet protein bar:
nutritional, organoleptic,
textural characterization,
and in-vitro protein and
starch digestibility
1. Kerenhappuch Susan
Samuel
2. Nazni Peerkhan
This paper is mainly referring about Preparation of the
pearl millet and its analysis.
In analysis mainly it is concentrated on the In vitro protein
digestibility test (IVPD), In vitro starch digestibility
And nutritional analysis.
3 Nutritional Evaluation and
Cell Viability of Formulated
Probiotic Millet Fruit Bar
1. Kavitha B
2. Vijayalakshmi R
3. Poorna CR Yalagala
4. Illamaran M
5. Sugasini D
In this journal preparation of millet fruit bar is discussed
And their physio – chemical analysis
In analysis water activity, Textural analysis, color index,
Chemical analysis of probiotic millet , Sensory evaluation.
3. LITERATURE SURVEY
S7 PROJECT WORK I - FIRST REVIEW
S.NO JOURNAL AUTHOR INSIGHT
4 Assessment and
comparison study of millet
bar with farmer practice
through on farm trial
(2018-19)
1. Karuppasamy P
2. MR Latha
The paper provides the information about The farmers
encounter various problems for adopting millets viz., lack
of millet processing industries, problem in marketing, lack
of nutritional knowledge and health benefits, lack of
acceptance as regular food and lower economic returns.
5 Coconut Neera production
and processing in
Karnataka
1. G.M. Siddharameswara
Swamy
This paper provides the detailed study about
the neera and its value added product
4. AIM & OBJECTIVE
Aim:
• To prepare the multi millet neera bar
Objective:
• To develop protein bar using millets and neera with different
proportion.
• To analyse the different proportion of Multi millet neera bar.
• To study about different proportion of protien bar.
S7 PROJECT WORK I - FIRST REVIEW
5. PROBLEM IDENTIFICATION
S7 PROJECT WORK I - FIRST REVIEW
Low
consumption
of millet and
neera
High protein content in
millet and neera which
is not known by
people.
Lack of
knowledge
about the
millets, neera
6. NEED FOR THE CURRENT STUDY:
• MILLETS
Millets are a group of highly variable small-seeded grasses, widely grown around
the world as for fodder and human food.
• NEERA
Coconut Neera is the natural sap of the mature coconut palms rich with all
essential nutrients, minerals and vitamins for human health
Neera requires neither mechanical crushing, as in the case of sugarcane, nor
leaching, like beet-root; it is obtained by slicing the spathes of the coconut and
scraping the tender most part, just below the crown.
S7 PROJECT WORK I - FIRST REVIEW
7. NEED FOR THE CURRENT STUDY:
• Basically the millets are not consumed much in India even though India produces
nearly 41% of total global production was met by India in 2020.
• So to induce the millet consumption, because Millet is rich in dietary fiber, both
soluble and insoluble.
• The insoluble fiber in millet is known as a “probiotic,” which means it supports
good bacteria in your digestive system.
• And to make the healthy environment by consuming our own production.
So we are producing the Multi Millet Neera bar
S7 PROJECT WORK I - FIRST REVIEW
8. FEASIBILITY ANALYSIS:
• In this decade the consumption of millets has been increased. Compared
to the previous years. Because of its nutritional and dietary fibre content.
• Among that the consuming rate of the neera is also increased in recent
days. Because of its electrolyte and nutritive values.
• World is moving more towards sustainability and organic means of food
so this product will be more feasible
S7 PROJECT WORK I - FIRST REVIEW
9. METHODOLOGY
• Multi-millet neera bar procedure starts from the removing of impurities from the
millets (pearl millet and porso millet).
• Millets will be roasted mildly to remove the raw flavour and enhance the texture.
• Neera sugar is caramelized into neera syrup.
• Millets and neera syrup poured together, mixed with red poha and dry fruits.
• Final product is tested under different analysis technique to obtain a quality
product.
S7 PROJECT WORK I - FIRST REVIEW
10. FLOW CHART
S7 PROJECT WORK I - FIRST REVIEW
DEVELOPMENT OF MULTI-MILLET NEERA BAR
LITERATURE REVIEW
MILLETS(Pearl millet , porso
millet) NEERA SUGAR
MILD ROASTING OF MILLETS
CARAMELIZATION OF NEERA
SUGAR
MIXING OF BOTH MILLETS AND
NEERA SYRUP ADD OATS OR POHA
FOR TEXTURE, DRY FRUITS
INSTANT RED THERMOMETER IS
USED TO CHECK THE DEGREE OF
CARAMELI
FINAL PRODUCT TESTED UNDER
DIFFERENT ANALYSIS TECHNIQUE
TO OBTAIN A QUALITY PRODUCT
11. COST OF COMPONENTS
S7 PROJECT WORK I - FIRST REVIEW
S.NO Component/ Item Details Quantity Cost (in Rs)
1 Neera sugar 4 Kg 2500
2 Proso millet , Pearl millet 2.5 kg (each) 750+250
3 Dates 500 g 500
4
Pistachio , Badam, Dry fig
250 g (each) 650+250+250
5 Red poha 1 Kg 100
Total= 5250
12.
13. NOVELTY
• As the normal protein/millet bars that are available in the
market has a certain criteria such as ,it can not be
consumed by aged, diabetic people.
• Neera act as a cure for ulcer and kidney stone.
• Millets contains micro nutrients , it combines with Neera
helps in forming probiotics.
S7 PROJECT WORK I - FIRST REVIEW
