1. Component-2 “Production-to-Consumption”
A Value Chain on Composite Dairy Foods with
Enhanced Health Attributes
Project Sanctioned: 1st, March, 2009 Completion Date: 1st, June, 2012
National Dairy Research Institute, Karnal
Central Institute of Post Harvest Engineering & Technology, Ludhiana
Arpana Research & Charities Trust, Madhuban, Karnal
Total Budget Outlay: 283.076 Lakhs
Website: www.compositefoods.org.in
2. Objectives
To harness the nutritional and therapeutic potential of
milk by-products and underutilized plant species
(pearl millet and barley) for development of
functional foods
To develop technological package for composite dairy
foods (complementary foods, fortified convenience
foods and probiotic milk-cereal foods) with enhanced
health attributes
To validate the consumer acceptability and targeted
health benefits of composite dairy foods
To assess the techno-economic feasibility of the newly
developed technologies through linkages with
industry, marketing personnel and Self-help group
3. Primary Processing Equipments
• Millet Pearler developed by CIPHET, Ludhiana and
the performance evaluation of the machine is
completed
• It is quite useful for the manufacture of primary
processed products like grits, semolina and flour
from Pearl millet
• Problems of low shelf-life, unattractive colour and
higher tannin/phenolics could be simply solved by
hydrothermal treatment
• Process of germination and roasting could also be
applied to enhance the nutritional profile and
organoleptic quality of millet crops
5. Convenience Products
• Processing technology for the manufacture of
convenience mixes for Halwa and Upma has been
optimized
• These mixes can be utilized at home scale as well
for Institutional catering to save time
• Pearl millet pasta enriched with whey protein has
been developed. Addition of hydrocolloids improved
the quality attributes of the product
• Test marketing of these products indicate that the
acceptability of these products could further be
improved if they are used in combination with
wheat grits or flour
6. Snack Foods
• Formulation and technology to produce protein-enriched
extruded snack has been completed.
• Biscuits of highly acceptable quality is made from a
formulation of composite dairy-cereal mix consisting of
whey protein concentrate, pearl millet flour and refined
wheat flour
• Optimized biscuits will provide 15.6% of calorie, 20%
protein, 7.6% iron and 9% of daily calcium requirement of
RDA per 100 g of product.
7. Pearl Millet-Whey Based Complementary
Food
• Whey & Skim milk blend in the ratio of 70:30 or 80:20 can
be utilized for complementary food base material
• Germination of Pearl millet grains for 48 hr followed by
roasting decrease phytic acid level and also results in higher
amylase activity.
• Optimum levels of pearl millet, barley malt extract and
maltodextrin in the complementary food is 20 %, 15 % and
5.7% respectively
• The product developed was readily reconstitutable and at
9% level of reconstitution, it was highly acceptable
• The product was nutritionally superior in terms of minerals,
protein and digestibility
• Protein, moisture, ash, carbohydrate and microbial quality
was according to PFA rules (2008) for milk-cereal based
complementary foods.
9. Pearl Millet based Beverage (Bajra Lassi)
• Suitable bacterial starter have
been identified that can ferment
milk as well as millet solids
• Process of fermentation reduced
the level of phytate and improved
the bioavailability of minerals
10. Milk-Millet Based Probiotic Food
• Millet components perform number of functions in
probiotic consortium
Provide fermentable substrates for growth of
probiotic microorganisms
As prebiotics due to presence of non-digestible
carbohydrates
• Malt and extracts of millet showed significant
protective effect on L. plantarum & L. acidophilus
strains under acidic conditions
• Presence of certain compounds like fermentable sugar,
free amino acid favour the growth of probiotic microbes
in millet based substrate
11. Popularization of Developed Products
• Development of publicity material related to nutritional
and therapeutic potential of Pearl millet & whey
• Brochure and Posters of the products developed in the
project
• Development of a website www.compositefoods.org.in for
disseminating the information through ICT tools
• Participation in more than 20 exhibitions at various places
of the country to display our products and distribution of
samples
• Test marketing in collaboration with industry and
prospective entrepreneurs for the developed products
• Publication of articles on composite foods in print media.
Demonstration of technologies and products on electronic
media
12. Market Access to Technology
• Test marketing of instant mixes, pasta from
CIPHET, Ludhiana and Bajra lassi &
biscuits from NDRI Parlour has been started
• One Integrated processing unit has started
the production of composite dairy foods at
Amritpur Kalan, near Karnal
• Linkage with Technology Business
Incubator (TBI) and ZTM-BPD Units of
ICAR for technology transfer and
entrepreneurship development
13. Rural Enterprise on Composite Foods
Unit is involved in Manufacturing & Marketing of dairy
products including whey based drinks, Bajra lassi and
Biscuits, run by 14 resource poor women
14.
15.
16. Observation of Beneficiaries/Stakeholders
• 32 entrepreneurs have registered with TBI for training
and Technology Business incubation
• Bhartiya Kisaan Union (BKU) of Haryana has indicated
their willingness to promote the primary processing of
Pearl millet in Jind District of Haryana
• Invited to make special presentation during the 46th All
Indian Coordinated Project on Pearl Millet Improvement
at Hisar
• Invited to make special presentation at National KVKs
Conference held at Udaipur, Rajasthan
• Danone India Pvt. Ltd. is working for the establishment of
rural enterprise in similar way as developed in project
• Britannia India Ltd. New Delhi are willing to start certain
composite dairy products developed in project.
17. Cross Consortia Learning
• Strengthening the linkage with stakeholders for
promoting the production, consumption and value
addition through composite dairy foods
• Assistance in promotion of developed products in
Northern states through display of publicity material
• Development of technological packages for
milk/sorghum/small millet products like lassi,
extruded snacks and complementary foods at NDRI
• Assistance in organization of “Entrepreneurship
Development Programme” at NDRI, Karnal for the
benefit of interested personnel
18. Outreach Programmes
• Inclusion of Post Harvest Processing & Value
addition as major activity in 12th Plan of All
India Coordinated Research Project on Pearl
Millet Improvement
• Identification of “Composite Dairy Foods”
based on Millets & minor cereals as Major
Research Programme for the next 5-year
plan of NDRI, Karnal
• Submitted project in “Milk-Millet” based
composite probiotic foods under Indo-
Finnish Cooperation
19. Cross Consortia Learning
• Strengthening the linkage with stakeholders for
promoting the production, consumption and value
addition through composite dairy foods
• Assistance in promotion of developed products in
Northern states through display of publicity material
• Development of technological packages for
milk/sorghum/small millet products like lassi,
extruded snacks and complementary foods at NDRI
• Assistance in organization of “Entrepreneurship
Development Programme” at NDRI, Karnal for the
benefit of interested personnel
20. Experience & Lesson Learned
• Experience is quite encouraging as there is
increasing awareness among stakeholders
regarding millets and dairy by-products
• Incorporation of millets with milk/milk by-
products not only improve nutritional profile
but also enhance consumer acceptability
• Certain products like millet based bakery
products, snacks and beverages could attract
large consumer base
• Technology transfer mechanisms are quite
cumbersome and discourage the industry and
entrepreneurs
24. - L.rhamnosus RSI-3 has shown good survivalability at
different pH, and different concentration of Bile salts in
in-vitro treatment
- L.rhamnosus RSI-3 shown good cell surface
hydrophobicity
- L.rhamnosus RSI-3 has exhibited best antifungal activity,
antimicrbial activity and antibiotic sensitivity against
various antibiotics
- L.rhamnosus RSI-3 produces sufficient β-galactsidase
enzymes and has ability to deconjugate bile salts
25. • Probiotic fed group of Rats significantly increased level of
haemoglobin as compared to Normal control and
Diabetic control group
• Probiotic fed group of rats significantly increased level of
antioxidative enzymes in liver and RBCs such as
Catalase, SOD and GPx
• Probiotic fed group of rats slightly improved lipid
profiles, including the reduction of Serum/Plasma total
cholesterol, LDL-cholesterol, VLDL-Cholesterol and
triglycerides or increment of HDL-Cholesterol.
26. The present investigation has culminated in establishment of
potential probiotic attributes of RSI3, a native strain
bioprospected from a traditional cereal based fermented
milk product.
This strain has shown better in vitro probiotic attributes vis –
a- vis LGG.
In animal model, this strain has shown as a good antidiabetic
effect in terms of ---------and better in terms of ……….in
comparison to LGG.
This study has shown that probiotic therapy is effective in
control of diabetes.
This strain is a prolific grower typical of probiotic organism
which are invariably slow grower and has the potential to be
used as commercial probiotic strain with due validation and
has the techno-functional attributes for its use in
manufacture OF a functional dairy food.
