Jowar vermicelli (Sorghum vermicelli)
Technology Details:
Vermicelli, popular instant snack food has been used from centuries in Indian culinary to prepare traditional sweets and savouries which is prepared from wheat/ refined wheat flour.
IIMR has developed a process for manufacture of Sorghum vermicelli is prepared using cold extrusion. This is very useful because of its low cost and continuous processing capability has been accepted as one of the most useful technologies during the recent years in the field of food processing. Ingredients are blended in the mixing compartment of the vermicelli-making machine and blended with water for 30 minutes and extruded using a round die.
It is an ideal meal for people who pay more attention to their dietary intake. Sorghum vermicelli is one of the convenient products in terms of easy preparation. It is rich in protein, calcium, iron and magnesium compared to wheat pasta Sorghum products are digested slowly, as, its dense structure impedes enzymatic hydrolysis which is why it is suitable for diabetics. It has a shelf life of 6 months.