IICPT targets youngsters with trendy food stuffs-Tamil Nadu, India

Sep 18, 2016

In a bid to popularize traditional food grains, particularly minor millets, among the youth, the Indian Institute of Crop Processing Technology (IICPT) in Thanjavur on Saturday introduced four novel and nutrient-rich convenience food products.

The food products, the consumption of which reportedly lowers the risk of diabetes, were launched during an event held to commemorate the 114th birth anniversary of IICPT founder-director Dr V Subrahmanyan.

"As an output of several research initiatives taken to meet the consumer trends, the institute has come up with an innovative idea targeting consumers, particularly youths who are always in search of new things and dare to try out new arrivals," said a scientist from IICPT.

The four products launched by IICPT are millet idly-dosa mix, choco-flavoured rice flakes, quinoa-nankhattai and traditional rice vermicelli.

The scientist said that the idly-dosa mix made from small millets is protein-dense, high in dietary fibre,and supplies essential nutrients such as B-vitamins, calcium, iron and magnesium. It also has a low glycemic index.

Choco-flavoured rice flakes is rich Choco flavored rice flakes: To solve issues relating to low yields of conventional flaking processing, an extrusion based technology for development of ready to eat flakes from rice flour has been developed. The chocolate-coated product, rich in carbohydrates and the functional component catechin and can be used as a breakfast food or snack item and has a shelf-life of 6 months.

The nankhattai developed from quinoa is a gluten-free low glycemic index bakery product rich in amino acids such as lysine, threonine and methionine. that are rare in other cereal grains.Quinoa is also a very good source of protein, calcium and iron; the carbohydrate-protein ratio making it a prospective grain to combat malnutrition, the scientist said.

The vermicilli was Traditional rice vermicelli: With increasing awareness about traditional crop varieties and their health benefits, trends in brown rice consumption have boosted. However,issues with cooking time and texture of the cooked rice make them unappealing.As an intervention, vermicelli was developed from mappillai samba, retaining components responsible for health benefits whilst ensuring good sensory acceptance.

Earlier, district collector A. Annadurai inaugurated the programme in the presence of NABARD general manager V. Chelladurai and IICPT director C .Anandharamakrishnan.

Over 25 successful innovations, technologies and machineries (for on-farm processing) such as mobile grain conveyor, moringa leaf separator, rice puffing unit etc, developed at the institute, were given to all visitors at the event. A total of 27 successful entrepreneurs incubated from IICPT are exhibiting their products at the event.

Source: TOI.NEWS

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