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Value Added Products from Millets
Dr. Usha Dharmaraj

Department of Grain Science and Technology
CSIR-CFTRI, Mysore
Major cereals, coarse cereals and millets
Rice Maize
Wheat Sorghum
Millets
1. Finger millet
2. Foxtail millet
Pearl millet Small millets
3. Little millet
Pseudo-cereals
4. Proso millet
1. Grain Amaranthus
5. Barnyard millet
2. Buck wheat
6. Kodo millet
3. Quinoa
Fonio, Teff, Job’s tears
Millet growing areas in world
India, China, Myanmar, Korea and almost all African

countries viz., Ethiopia, Namibia, Tanzania, Uganda,
Zimbabwe etc.
35 million tons; 34 million hectares

Nutritional composition of millets compared to major cereals (g/100g)
Moisture Protein Fat Dietary Carbo- Minerals Calcium Iron
Fiber hydrates (mg) (mg)
Rice 13.7 6.8 0.5 1.5 76.9 0.6 10 0.7
Wheat 12.8 11.8 1.5 12.9 71.2 1.5 41 5.3
Maize 14.9 11.1 3.6 10.5 66.2 1.5 10 2.3
Pearl 12.4 11.6 5.0 12.0 67.5 2.3 42 8.0

millet
Finger 13.1 7.3 1.3 19.8 66.8 2.7 344 5.0
millet
Foxtail 11.2 12.3 4.3 14.0 60.9 3.3 31 2.8
Millet
Little 11.5 7.7 4.7 12.2 67.0 1.5 17 9.3
millet
Barnyard 11.1 6.2 2.2 13.7 65.5 4.4 20 5.0
millet
Kodo 11.4 8.3 1.4 15.0 65.9 2.6 27 0.5
millet
Finger millet Nutritional significance
1. Good amount of sulphur amino acids like tryptophan, cystine
and methionine
2. Richest source of calcium among cereals
3. High amount of dietary fiber
4. Rich in polyphenols – gallic, ferulic p-hydroxy benzoic,
procatechuic and p-coumeric acids
5. Good antioxidant activity
6. Hypoglycemic, hypocholesterolemic and anti-ulcerative
properties, inhibit aldol reductase activity
Foxtail millet
1. Contains ferulic and p-coumeric acids
2. Good antioxidant potential
3. Contains carotenes and tocopherols
4. Accumulates gama aminobutyric acid on germination, GABA
regulates cardiovascular functions
Little millet
1. Good Source of iron
2. Highest soluble p-coumeric acid among the millets
3. Iron chelating activity is high compared to other millets
Proso millet
1. High content of total carotenoids
2. Good source of tocopherols
3. Exhibits antioxidant activity
Kodo millet
1. Comparatively high in lysine, (3.0-3.5g/100g)
2. Contains phenolics, tannins
3. Good antioxidant potential, highest DPPH quenching
activity among millets
4. Hypoglycemic nature
5. Reduces cholesterol levels
Barnyard millet
1. Contains antioxidant compounds
2. Contains serotonin derivative---anti-inflammatory activity
3. Flavonoid-luteolin and tricin-cancer preventive
Constraints
 Lack of awareness
 Lack of suitable milling machineries
 Non availability of ready-to-use products on the shelf
 Food habits
 Organoleptic characteristics
 High fat content, mostly in bran and germ
 Low shelf stability of flour /semolina due to high oxidative &

hydrolytic rancidity
 Lack of suitable processing technologies

Processing methods
Traditional Methods
1. Dehusking, milling
2. Malting
3. Fermentation
4. Popping
Foxtail millet
Contemporary methods Native
1. Refining
2. Husk free malt flour Seed coat
3. Polishing/decortication
4. Improved popping process
5. Flaking
6. Extrusion cooking
7. Drum drying
8. Baking
Traditional products Newer products
Roti Refined flour
Stiff porridge Husk free malt flour
Thin porridge Parboiled grains
Cooked grains Popped products
Sweet and savory products Expanded products
Popped products Extruded products
Malted flour Drum dried products
Flakes
Health foods and beverages
Bakery products
Semolina and composite flour
Noodles
Papads
Except for finger millet- All the millets need to be dehusked
Dehusked millet can be cooked like rice or can be milled to prepare
flour and can be used in various traditional products
Generally these grains are polished to remove the bran portion
Refining
Parboiling
Flakes
Ragi Foxtail millet
Museli Composite flour
Foxtail millet flakes

Expanded product
Health bars
Products from foxtail millet Extruded product
Popped product
NOODLES
• Ragi-wheat blend based noodles
marketed, mostly in southern
states,
• Good market potential exists,

due to the health benefits - high
DF, Ca and non-gluten nature
and cost benefits,
• Preparation of 100% ragi

noodles feasible
FINGER MILLET
Decorticated ragi
Ragi papad
Muruku from ragi ready mix

Soup mix from little millet
 3 times higher calcium and dietary fiber
than control sample
Seed coat based biscuits

Composite flakes
 Based on finger millet malt

 Contains about 14%
protein compared to 8-9%
of the market sample
 Contains about 500
mg/100g of calcium
(almost of 1/3rd Nutri
of thebar
RDA) from the natural
source Malt based
Malted ragi beverage
based beverage
Expanded products
Malted
Malted weaning
weaning foodfood
• Milk based weaning food

• Cereal based weaning food
The product can be fortified with

added vitamins and minerals and
flavored with natural fruit and
vegetables
Ready-to-cook
Provides adequate nutrition

to the child Ragi based Rice based Wheat based
malted weaning malted weaning malted
food food weaning food
Ready-to-eat
Minimum requirement of Infant
Malt based infant food food
Protein 1.8-4.5 g
Fat 3.3-6.0 g
Carbohydrates 7-14 g
Calcium 80 mg
Linoleic acid 0.5-1.2 g
Energy 65 k cal/100ml
Enteral food (~18% finger millet)
2.5 kcal/ml
Ready-to-eat snack mix
Millets, grain amaranthus, sorghum, legumes
All the grains popped and powdered
The ready mix could be shaped into burfi or laddu form or

could be mixed with milk before consumption
Calcium rich ready-to-use product
As a natural mineral and fiber source in different cuisines;
(in masala mixes, as chat mix, as a spread, in bakery and other
food products)
Calcium 70% of RDA
890 mg of calcium
Convenience flour from finger millet
Parameter convenience traditional

flour (B) method (A)
Colour (∆E) 69.21 64.1
Firmness (N) 15 12.4
Springiness 2.8 3.0
(mm)
Chewiness 5.7 4.3
(Nmm)
Husk free flour from millets
Multi millet semolina
 Combination of different millet

semolina
 Combined health benefits
 Highly nutritious
Foxtail millet coarse & fine semolina Little millet coarse & fine semolina
Kodo millet coarse & fine semolina Proso millet coarse & fine semolina
Upma mix
Idli mix
Sweet mix

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Value Added Products from Millets

Dr. Usha Dharmaraj

India, China, Myanmar, Korea and almost all African

35 million tons; 34 million hectares

Rice 13.7 6.8 0.5 1.5 76.9 0.6 10 0.7

Wheat 12.8 11.8 1.5 12.9 71.2 1.5 41 5.3

Maize 14.9 11.1 3.6 10.5 66.2 1.5 10 2.3

Pearl 12.4 11.6 5.0 12.0 67.5 2.3 42 8.0

 Lack of suitable milling machineries

 Non availability of ready-to-use products on the shelf

 High fat content, mostly in bran and germ

 Low shelf stability of flour /semolina due to high oxidative &

 Lack of suitable processing technologies

Contemporary methods Native

Museli Composite flour

Foxtail millet flakes

Products from foxtail millet Extruded product

• Good market potential exists,

• Preparation of 100% ragi

Muruku from ragi ready mix

Seed coat based biscuits

 Based on finger millet malt

• Milk based weaning food

The product can be fortified with

Provides adequate nutrition

Enteral food (~18% finger millet)

Millets, grain amaranthus, sorghum, legumes

All the grains popped and powdered

The ready mix could be shaped into burfi or laddu form or

Calcium 70% of RDA

Parameter convenience traditional

Multi millet semolina

 Combination of different millet

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