Skip To Main Content |
-A A +A

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.

 Market potential

 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.

 Raw material

All varieties of Jowar produced in the country can be processed.


Jowar grains, Cleaning & De-stoning, Special treatments, Polishing, Grinding, Sieving, Packaging


  • Principal equipments: Cleaner/grader, Destoner, Conditioning units, Conveyors, Elevators, Dryer, Sifter, Polisher, Air classifier, Boiler, etc.
  • Auxiliary equipments: Material-handling units - trolleys, trucks, cranes, weighing scales etc

Production Capacity

  • Capacity of the unit: 16000 Kg (raw material /16 hrs per day- 2 shifts)
  • Working: 300 days per annum