Technologies Developed
| Technology | : | Moringa leaves powder |
|---|---|---|
| Nutrient composition | : | Protein – 16.80 g, Crude Fibre – 3.6 g, Vitamin C – 126 mg and β carotene – 19.46 µg, Calcium – 950 mg, Iron – 3.2 mg, Phosphorus – 200 mg. |
| Application / Benefits | : | Moringa leaf powder is used to develop value added products viz., Adai mix, Snack mix, Roti mix, Spiced Chapathi mix, Nutri Sambar mix, Rasam mix, RTE Soup mix, Nutri Rice mix, RTU Chutney mix, Green Noodles, Cookies, Nutri balls, Idli / Dosa powder, Supplementary Food mix |
| Stakeholders | : | Entrepreneurs / Self Help Group |
| Production Cost | : | Rs. 400.00/- |
| Technology | : | Processing of Tomato Powder |
|---|---|---|
| Nutrient composition | : | Vitamin C – 28 mg, Total Soluble Solids – 90 Brix, Lycopene 4.21 mg |
| Application / Benefits | : | Tomato powder may be used in processing of instant mixes, RTE snacks, as taste enhancers in extruded products and RTS beverages |
| Stakeholders | : | Entrepreneurs / Self Help Group |
| Production Cost | : | Rs. 30.00/- |
| Technology | : | Processing of fruit powder |
|---|---|---|
| Nutrient composition | : | Total sugar – 17.90, Calcium – 26.0 mg, Phosphorus – 27 mg, Iron – 1.32 mg, Vitamin C – 5.7 mg. |
| Application / Benefits | : | Sapota fruit powder cant be processed into RTS fruit juice powder, Sapota milk shake powder, Ice cream mix and cake mix. |
| Stakeholders | : | Entrepreneurs / Self Help Group |
| Production Cost | : | Rs. 160.00/- |
| Technology Developed | : | Osmotic dehydrated of mango |
|---|---|---|
| Nutrient composition | : | Total Soluble Solids – 64.00 Brix, Vitamin C – 20 mg, β-carotene – 385 mg. |
| Application / Benefits | : | Osmotic dehydrated mango can be used as dehydrated fruit and in the preparation of fruit salads, ice creams etc. |
| Stakeholders | : | Entrepreneurs / Self Help Group |
| Production Cost | : | Rs. 40.00 per 100 g |
Technology Developed |
: | Protein Enriched Spicy Mango Bar |
|---|---|---|
| Nutrient composition | : | Protein (10 g), Fibre (5 g), Vitamin C (15 mg) and β carotene (305µg) |
| Application / Benefits | : | Mango bar provide high amount of protein and fibre. Technology used for commercial production of mango bar
|
| Stakeholders | : | Entrepreneurs / Self Help Group |
| Production Cost | : | Rs. 45.00 per 100 g |
Technology Developed |
: | Amla Mouth Fresheners |
|---|---|---|
| Nutrient composition | : | Crude fibre – 16.0 g, Vitamin C – 958 mg, β-carotene – 98 mg, Calcium – 226 mg and Iron 200 mg |
| Application / Benefits | : | Amla spiced shreads contain more amount of fibre and used as mouth freshener and alternative for supari and pan. |
| Stakeholders | : | Entrepreneurs / Self Help Group |
| Production Cost | : | Rs. 300.00 / kg |
|
Technology |
: | Biocolour from Beetroot |
|---|---|---|
| Nutrient composition | : | Carbohydrate – 69.36 g, Protein – 5.50 g, Fat 0.2 g, Fibre 0.28 g, Total antioxidant – 16.36 mg/g |
| Application / Benefits | : | Icings, Beverages, Jam, Jellies, Ice creams, Milk shake, Jujups, Hard Candies, Ketchup and Sweetmeats. |
| Stakeholders | : | Entrepreneurs / Self Help Group |
| Production Cost | : | Rs. 500.00 / kg |
| Technology | : | Coconut Chocolate |
|---|---|---|
| Nutrient composition | : | Energy – 446 k.cal, Protein – 11.70 g, Fat 18.0 g, Carbohydrate – 65.0 g |
| Application / Benefits | : | Dehydrated coconuts can be used in chocolate preparation and it will be suitable for nutritious snack for children. Coconut chocolate contain greater amount of Protein and Fat. |
| Stakeholders | : | Entrepreneurs / Self Help Group |
| Production Cost | : | Rs. 30.00/100 g |
|
Technology |
: | Curry leaves powder |
|---|---|---|
| Nutrient composition | : | Crude Fibre – 8.5 g, Iron – 435 mg, Calcium – 223 mg |
| Application / Benefits | : | Curry leaves powder is rich in fibre, vitaminC, β – carotene, calcium, iron and antioxidants. Curry leaves powder can be incorporated at a levels for development of cookies, bread, paruppupodi and adai mix . |
| Stakeholders | : | Entrepreneurs / Self Help Group |
| Production Cost | : | Rs.210.00/kg |
| Technology | : | Technology for Gluten free Noodles |
|---|---|---|
| Nutrient composition | : | Protein – 14.5 g, Fibre – 7.5 g, Calcium – 110 mg |
| Application / Benefits | : | Gluten free noodles can be used as an alternative for refined wheat flour noodles and will be enriched in terms of micronutrient and dietary fibre.
Highly suitable for gluten allergy person. As the product is free of gluten it is perceived as an ideal therapeutic food from the nutritional point of view for individuals suffering from celiac disease. |
| Stakeholders | : | Entrepreneurs / Self Help Group |
| Production Cost | : | Rs.64.00/kg |
| Technology | : | Millet Fruit Bar |
|---|---|---|
| Nutrient composition | : | Fat – 1.68g, Calcium – 1.73 mg, Iron – 35.15mg, β-Carotene – 200 μg, Energy – 137 kcal per 100g. |
| Application / Benefits | : | An acceptable, healthy snack bar can be prepared using low cost millet products and fruits.
A variety of millet fruit bars can be produced by varying the fruit bars, nuts and chocolate thus varying the flavours. |
| Stakeholders | : | Entrepreneurs / Self Help Group |
| Production Cost | : | Rs. 52.00/kg |
|
Technology |
: | Greengram dhokla |
|---|---|---|
| Nutrient composition | : | Protein (21.25 g), calcium (121 mg), iron (4.11 mg) and phosphorous (310 mg) |
| Application / Benefits | : | Pulse based dhokla contain higher amount of protein, fibre and minerals. |
| Stakeholders | : | Entrepreneurs / Self Help Group |
| Production Cost | : | Rs. 45 / 250 g |
| Technology | : | TMillet based Ready-To-Use and Ready-To-Use Foods |
|---|---|---|
| Nutrient composition | : | Rice in Protein, Fibre, Fat and Minerals |
| Application / Benefits | : | Millet flour based ready-to-cook foods viz., Idli mix, Dosa mix, Khali mix, Pittu mix, Adai mix, Kheer mix, Adai mix, Briyani mix and Health mix |
| Stakeholders | : | Entreprefneurs / Self Help Group |
| Production Cost | : | Rs. 75 – 100 /kg |
| Technology | : | Probiotication of Pineapple and Cucumber RTS |
|---|---|---|
| Nutrient composition | : | Reducing sugar – 4.7 g, Beta-Carotene – 47.5 (µg/100ml), Ascorbic acid – 7.2 mg |
| Application / Benefits | : | Probiotics can exert several beneficial effects especially gasxtrointestinal health and the improvement in the digestibility of food products.
Lactose intolerant people and consumers with cholesterol-restricted diets can also take non dairy plant based RTS
Fruit and vegetable juices are rich in vitamins and antioxidants |
| Stakeholders | : | Entreprefneurs / Self Help Group |
| Production Cost | : | Rs. 20 /200 ml |
| Technology | : | Probiotic fruit shrikhand |
|---|---|---|
| Nutrient composition | : | Protein – 5.75 g, Fat – 9.10 g, Total Soluble Solids – 52.24o Brix, Total sugar – 49.98 g |
| Application / Benefits | : | Shrikhand has nutritional benefits beyond those of milk and is a good source of protein, calcium, vitamin D, riboflavin, vitamin B6 and vitamin B12.
Lactose-intolerant individuals may tolerate shrikhand better than other dairy products due to the conversion of lactose to glucose and galactose which facilitates easy digestion, and due to the fermentation of lactose to lactic acid by the bacteria present in the shrikhand.
|
| Stakeholders | : | Entreprefneurs / Self Help Group |
| Production Cost | : | Rs. 130 / kg |
Community Home Science College and Research Institute as a constituent college of Tamil Nadu Agricultural University has developed a wide range of food processing technologies / products and continued to be a centre for developing value added products and fulfilling the needs in food processing sector.
Technologies available for commercialization and marketing
- Standardization of therapeutic products such as bael fruit beverage, bael fruit powder incorporated noodles, khakra, chapathi, bael leaf powder incorporated noodles and chapathi.
- Herbal tea prepared with the different herbs by extracting the decoction of the herbs.
- The antimicrobial activity was tested for the methanol, pertroleum ether and diethyl ether extracts of three samples of bamboo spp against Staphylococus aureus, coli, Bacillus subtillis, Pseudomonas aeruginosa.
- Evapo-cooling chamber for storing fruits and vegetables.
- Probiotic millet bars with Lactobacillus sp has been standardized.
- Packaging technology for brown rice to enhance storage stability and usage for product development.
- Primary processing and value addition techniques were standardized from barnyard millet, little millet and kodo millet.
- Value added products from underutilized fruits viz., egg fruit and star fruit.
- Technologies were standardized for development of ready to use spice mixes based on ethnic Chettinadu cuisine.
- Breakfast cereals from selected millet flakes .
- Quality Protein Maize was assessed for quality characteristics and suitability for product development.
- Standardising ready to eat foods , functional foods, convenience foods and designer foods
- Value added products from cereals, pulses, vegetables, fruits, dairy and animal foods
- Value added foods from novel foods such as okara, rice bran, pseudo stem (Plantain) and lotus stem
- Therapeutic and Nutritional uses of bamboo
- Hand held seedling transplanter
- Improved ring harvester
- Hand held fertilizer applicator
