Abstract
To keep up with changing trends and increasing demand for clean labels, consumers preferences have to be met for, not only convenient and tastier foods but with products which are nutritious and promote health and sustainability. The ready to cook foods are finding more market shelf space with a growing CAGR of over 18%. The present study explores development of ready to cook foods using bio-diversified grains for more sustainability and targets LOHAS (Lifestyle of Health and Sustainability) segment. The study undertook trials for development of ready to cook millet khichdi and upma with packaging and shelf life study. The pilot study also undertook batch process trials for process standardization. For the development, the millet grains (foxtail and little millet) were subjected to dry roasting process. It was observed that the desirable conditions for roasting were 18 min at 110 °C to attain moisture below 4% and better organoleptic score for reconstitution. Nutritional analyses revealed that both the mixes had good amount of protein, dietary fibre and minerals compared to the similar products available in the market. Batch scale process trials revealed that the process can be easily undertaken for a small-scale production and had a good scope of being a women enterprise model. Shelf life studies performed indicated that products had a good shelf life at ambient conditions and required no additives or preservatives and thus, catered to the need for natural, clean, convenient to use nutritious products.
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs13197-021-05031-6/MediaObjects/13197_2021_5031_Fig1_HTML.png)
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs13197-021-05031-6/MediaObjects/13197_2021_5031_Fig2_HTML.png)
Similar content being viewed by others
References
AOAC (2005) Official methods of analysis. 18th edn. association of official analytical chemists. Arlington, VA, USA
Asharani VT, Jayadeep A, Malleshi NG (2010) Natural antioxidants in edible flours of selected small millets. Int J Food Prop 13(1):41–50
Asioli D et al (2017) Making sense of the “clean label” trends: a review of consumer food choice behavior and discussion of industry implications. Food Res Int. https://doi.org/10.1016/j.foodres.2017.07.022
Balasubramanian S, Yadav DN, Kaur J, Anand T (2014) Development and shelf-life evaluation of pearl millet based upma dry mix. J Food Sci Technol 51(6):1110–1117
Chandrasekara A, Shahidi F (2010) Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. J Agric food Chem 58(11):6706–6714
Desai AD, Kulkarni SS, Sahoo AK, Ranveer RC, Dandge PB (2010) Effect of supplementation of malted ragi flour on the nutritional and sensorial quality characteristics of cake. Adv J Food Sci Technol 2(1):67–71
Devi PB, Vijayabharathi R, Sathyabama S, Malleshi NG, Priyadarisini VB (2011) Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. J Food Sci Technol 51(6):1021–1040
FAOSTAT (2016) http://www.faostat.fao.org/faostat/en/#data/QC
Gopalan C, Rama Sastri BV, Balasubramanian S (2007) “Nutritive value of Indian foods” published by National Institute of Nutrition (NIN), ICMR
Hadimani NA, Malleshi NG (1993) Studies on milling, physico-chemical properties, nutrient composition and dietary fibre content of millets. J Food Sci Technol (India) 30(1):17–20
Hegde PS, Anitha B, Chandra TS (2005) In vivo effect of whole grain flour of finger millet (Eleusine coracana) and kodo millet (Paspalum scrobiculatum) on rat dermal wound healing. Indian J Exp Biol 43:254–258
Huffman SL, Martin LH (2004) First feedings: optimal feeding of infant and toddlers. Nutr Res 14:127–159
Jain S, Sharma K, Khadke M (2014) Consumer behavior towards functional foods in India-a study of market drivers and challenges. IOSR J Bus Manag (IOSR-JBM)e-ISSN: 2278-487X, p-ISSN: 2319-7668, pp 33–40
Khapre AP, Shere DM, Deshpande HW (2016) Studies on effect of roasting on nutritional and anti-nutritional components of foxtail millet (Setaria Italica). Bioscan S11(1):177–179
Kumari D, Chandrasekara A, Shahidi F (2019) Bioaccessibility and antioxidant activities of finger millet food phenolics. J Food Bioact. https://doi.org/10.31665/JFB.2019.5187
Manach C, Mazur A, Scalbert A (2005) Polyphenols and prevention of cardiovascular diseases. Curr Opin Lipidol 16(1):77–84
Mani UV, Prabhu BM, Damle SS, Mani I (1993) Glycemic index of some commonly consumed foods in Western India. Asia Pac J Clin Nutr 2:111–114
Mohamed TK, Issoufou A, Zhou H (2012) Antioxidant activity of fractionated foxtail millet protein hydrolysate. Int J Food Prop 19(1):207–213
Mor K, Sethia S (2017) Changing consumption basket in rural and urban areas-a journey from conventional food to convenience food. Pac Bus Rev Int 10(10):2394–3386
Nelson VM (2014) 7 predictions for the social enterprise industry. https://yourstory.com/2014/01/7-predictions-social-enterprise-industry-2014
Nithya KS, Ramachandramurty B, Krishnamoorthy VV (2007) Effect of Processing Methods on Nutritinal and Anti-Nutritional Qualities of Hybrid (COHCU-8) and Traditional (C07) Pearl Millet varieties of India. J Bio Sci 7(4):643–647
Osman I, Osman S, Mokhtar I, Setapa F, Shukor SAM, Temyati Z (2014) Family food consumption: desire towards convenient food products. Procedia-Soc Behav Sci 121:223–231
Patki PE, Srihari P, Arya SS (2002) Studies on development of instant whole legumes. Indian Food Packer 56:72–79
Patil KB, Chimmad BV, Itagi S (2015) Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life. J Food Sci Technol 52(9):6078–6082
Pawar VD, Machewad GM (2006) Processing of foxtail millet for improved nutrient availability. J Food Process Preserv 30(3):269–279
Sireesha Y, Kasetti RB, Nabi SA, Swapna S, Apparao C (2011) Antihyperglycemic and hypolipidemic activities of Setaria italica seeds in STZ diabetic rats. Pathophysiology 18(2):159–164
Struller CF, Kelly PJ, Copeland NJ (2014) Aluminum oxide barrier coatings on polymer films for food packaging applications. Surf Coat Technol 241:130–137
Thathola A, Srivastava S, Singh G (2010) Effect of foxtail millet (Setaria italica) supplementation on serum glucose, serum lipids and glycosylated hemoglobin in type 2 diabetics. Diabetol Croatica 40(1):23–28
Yadav DN, Sharma GK, Bawa AS (2007) Optimization of soy-fortified instant sooji halwa mix using response surface methodology. J Food Sci Technol 44:297–300
Acknowledgements
The study was conducted in the R&D unit of Mrida greens and development Pvt Ltd (Umbergaon, Gujarat). This research study was self-funded. A special thanks to the management team of Mrida Greens and development Pvt Ltd for their support throughout the study. We would like to thank the NGO, SSMI where the batch scaling process was being taken for the women empowerment by the production of ready to cook meals.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Chhabra, I., Kaur, A. Development of a convenient, nutritious ready to cook packaged product using millets with a batch scale process development for a small-scale enterprise. J Food Sci Technol 59, 488–497 (2022). https://doi.org/10.1007/s13197-021-05031-6
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-021-05031-6