Area of Technology:Food & Millet
Title of the Innovation: SHELF-STABLE JOWAR FLOUR
Brief About Innovation
Sorghum (Sorghum bicolor L.) or Jowar, as it is commonly called is usually grown in areas with low rainfall and poor irrigation facilities. Jowar constitutes one of the most important foods for millions of underprivileged sections of the population. In India Jowar is produced around 7 million tonnes annually. The grain is ground to flour and consumed in the form of rotis (unleavened pancake). Jowar is generally ground to whole grain flour as and when required in small quantities by traditional consumers. The major setback of storing of Jowar flour is the development of rancidity within few days of storage Jowar is rich in oil containing 3-4% and due to enzyme action the flour become rancid.
The process offered by NRDC involves a standardized process where in a shelf stable Jowar flour is obtained, which has a storage period of 6-8 months. The rotis prepared from the process flour is soft and lighter in colour, the dough also has better rolling properties. With the increased shelf life and quality characteristics, the product can be manufactured and marketed as a regular commodity like maida, ragi flour etc.
All varieties of Jowar produced in the country can be processed.
Jowar grains, Cleaning & De-stoning, Special treatments, Polishing, Grinding, Sieving, Packaging
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