Ragi and Millet based Ready to eat foods instant mixes plant
1. Raw Material Selection & Cleaning
Millets Used: Finger millet (ragi), pearl millet (bajra), foxtail millet, little millet,
barnyard millet, etc.
Additional Ingredients: Pulses (urad dal, moong dal), rice, spices, dried herbs, salt,
etc.
Cleaning Process:
o Destoning
o Sieving
o Aspirating (for dust and husk removal)
o Washing (if wet processing is used)
2. Roasting or Pre-cooking
Purpose: Enhance flavor, reduce anti-nutrients, increase digestibility, and extend shelf
life.
Methods:
o Dry roasting in rotary roasters or fluidized bed roasters
o Steam cooking or blanching followed by drying for instant porridge mixes
3. Drying (if pre-cooked)
Equipment: Tray dryers, rotary dryers, or hot air ovens
Ensures final moisture content is below ~10% to improve shelf life.
- Grinding / Pulverizing
- Equipment: Hammer mills, pin mills, or pulverizers
- Output: Fine flour or granular blends depending on the product (porridge mix vs upma mix)
- Blending
- Millets are mixed with other dry ingredients for preparing instant mix like:
- Pulses flour
- Spices and condiments
- Salt or sugar
- Natural stabilizers or binding agents (if needed)
Equipment: Ribbon blender, paddle mixer, or conical blender
