Millet rawa
Technology Details:
IIMR has developed a process for manufacture of Millet rawa through milling technology where the bran and germ from the starchy endosperm are separated so that the endosperm can be ground in to medium size rawa in a hammer mill prepared from 100% natural whole grains of superior quality.
Semolina are ready to cook foods. Millet grains (Pearl Millet, Finger Millet and Foxtail Millet) are processed by dry milling. The dry milling process starts with the cleaning of grains. The cleaned grain is milled by the hammer mills to separate the endosperm, germ and bran from each other to get semolina. Millets Semolina: (3 variants) Millet grain is pulverised to get semolina; variants differ with particle size. According to the variant needed to process the mesh size in the mill is adjusted.
Utility can be used to make upma, khichidi, rawa laddu, idli, dosa, kesari etc. They are rich in protein, fibre, iron, and zinc. All three rawa can be stored for a period of 4 months for pearl millet and finger millet. The rawa for foxtail millet can be stored for 3 months and shelf life analyses are still in progress. Products and by products (for all millets) • Coarse Semolina (Kichidi rawa) yield – 68-72%; By-product yield –32-28% (contains medium / fine semolina, flour and bran). • Medium Semolina (Upma Rawa) yield – 71-76%; By-product yield– 29-24% (contains coarse / fine semolina, flour and bran). • Fine Semolina (Idli rawa) yield – 74-80%; By product yield – 26-20% (contains coarse/medium semolina, flour and bran).