Finger millet processing unit

1. PROFESSOR JAYASHANKAR TELANGANA
STATE AGRICULTURAL UNIVERSITY
AGRICULTURAL COLLEGE, PALEM
Course name : Entrepreneurship Development And Business Communication
Couse no : AEXT 391
TOPIC : FINGER MILLET MALT FLOUR PROCESSING UNIT
SUBMITTED TO
Dr. T. ARCHANA, MADAM
ASSISTANT PROFESSOR
SUBMITTED BY
CAPA-2021-068 CAPA-2021-069
CAPA-2020-047 CAWA-2021-048
CAPA-2020-064 CAPA-2020-069

2. GENERAL INFORMATION
Name of the enterprise : Finger Millet Malt Flour Processing Unit
BIODATA OF ENTREPRENEURS
Qualification : Bsc(Hons). Agriculture
Type of enterprise : Small scale enterprise
Ownership mode : PARTHNER PROPRIETORSHIP
Product : Finger millet malt flour

3. Project description
• Site : Nalgonda
• Year of establishment : 2025
• Product details : Finger millet malt
flour
• Raw material : Raw finger millet grains
Project Description

4. INTRODUCTION
• In the present model Finger millet processing unit, the targeted product
output is taken as Finger millet malt flour.
• This product has huge need in view of its nutritional benefits and significan
in India.
• The Finger Millet Malt Flour is significantly used as Infant weaning/
complementary food and Amylase Rich Food.
• Millets, especially Finger Millet are nutritionally comparable to major
cereals and serve as good source of protein, micronutrients and
phytochemicals.

5. ..
Ragi malt flour Ragi malt drink Ragi malt porridge

6. Health benefits
 Finger millet flour is free of gluten and hence a good replacement
diet for people with intolerance to gluten.
Finger millet, being a mineral rich whole grain with very low natural
fat content is usually suggested for weight loss.
It controls diabetes by helping manage blood sugar levels.
It’s dietary fiber has cholesterol-lowering properties.
 It is important for healthy bones and teeth. Loaded with calcium
which is essential for healthy bones and dentition in growing
children
 Flours of malted grains is utilized in infant foods

7. Flow chart for manufacturing of malt flour from finger millet
Germination(24-48 hrs at room temperature or incubated at 30° C for 48
hrs)
Cleaning and
washing
Soaking ( steeping tank for 12
hrs)
Drying(Hot air oven, 50°C ; 2-3
hrs)
Milling and Seiveing
Packaging and Storage(25°C, 60% RH)

8. Machinery And Equipments
Tray dryer
Millet Washer Ragi flour mill
Millet roaster

9. Total Project Cost And Means Of Finance ( Rs. In Lakhs)

10. Total installed capacity and Expenditure Analysis

11. Expected Total Sales Revenue ( Rs in
lakhs)

12. Repayment plan
Total project cost :- 30.5 lakhs
 Margin money :- 6.5 lakhs
 Term loan :- 14 lakhs
 Rate of interest on term loan :- 12 %
 Repayment period :- 8 years including grace period of one
year
 Repayment plan :- Amortized decreasing repayment plan

13. Repayment
Schedule
• Amortized decreasing
repayment plan

14. Financial Assessment of the Project
Net Present Worth (NPW): 103.28
Benefit-Cost Ratio (BCR) :- 1.37

15. BALANCE SHEET
•ASSETS
• Current assets :
• Sales of the produce – 1,08,22,000
• Intermediate term assets :
• Machinery and equipments – 18,00,000
• Long term assets :
• Land and building – 12,00,000
Liabilities
Long term Liabilities
• Term loan – 14,00,000
• Interest payable – 8,40,000
• Tax payable – 12,52,000
•
TOTAL LIABILITIES – 34,94,000
NET WORTH – 1,03,28,000
TOTAL ASSETS : 1,38,22,000

16. PLANT
LAYOUT

17. Economic and Social variables
Employment generation : Rural youth and household women get employed.
Resource utilization : Well utilization of resources.
Marketing Strategy
 The increasing urbanization offers huge market for readily available Finger millet malt
flour in the form of weaning food by itself as well as a constituent of complementary food
for infants and other age groups too.
Urban organized platforms such as departmental stores, malls, super markets can be
attractive platforms to sell well packaged and branded Finger millet malt flour.

18. SWOT analysis
STRENGTHS
High nutritional value ( Rich in Calcium, Iron and Phosphorus)
 High medicinal value ( Diabetic patients, lactating women)
WEAKNESS
 Lower or near absence of production support
 Lack of reach of improved methods of production and technology.

19. OPPORTUNITIES
Product diversification
Potential for marketing
THREATS
Non interest of young and urban people on ragi production
 Low priority for research and development by formal sectors
Changing food habits

20. THANK YOU