Transcript CENTRE OF EXCELLENCE ON PROCESSING & VALUE ADDITION OF MAIZE -Udaipur,Rajasthan

Center of
Excellence
on Maize
Dr. Nikita Wadhawan
Co-PI
7 August 2016
COE ON MAIZE
MAHARANA PRATAP UNIVERSITY OF
Centre AGRICULTURE
of Excellence of Maize
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& TECHNOLOGY,UDAIPUR
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HIGHLIGHTS
Introduction
Objectives
Milestones accomplished
Value added Technologies developed
Nutritional Significance and Market Potential
Extension activities
Commercialisation
MOU-Modalities –Tech Licensing
Literature developed
Infrastructure developed
Popularization
Way Forward 2016-17
CENTRE OF EXCELLENCE OF MAIZE
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Introduction
Project Title- CENTRE OF EXCELLENCE ON MAIZE
Sanction By: GOI under RKVY, Nutri-Farms Pilot Scheme
College of Dairy & Food Science Technology
MPUAT, Udaipur (Raj.)
Total Fund: Rs.75 lakhs/Sanction Date: P107 (414) CSS/Plan/2013-14/14939-41 dated 06.03.2014
Principal Investigator
Dr. L. K. Murdia
Co-Principal Investigator
Dr. Nikita Wadhawan
SRF
Miss Preeti Bajpai
SRF
Miss Seema Shekhawat
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Objective-wise Plan of Activities
Objective-1 To develop & standardize technologies for maize food products and
up-scaling
 Shelf stable flour
 Extruded products – Pasteine, Puffed corns Vadi, Vermicelli, etc.
 Baked products- Nankhatai, Bread, Coconut Cookies, Salted Biscuits, Cake,
Muffins etc.
 Traditional products – Raab, Papdi, Ladoo, Popped products, Halwa, Burfi,
Kheer, Sattu, Cheela, Jajaria, Rabodi etc.
 Instant Mix- Khaman Mix, Cake Mix etc.
Objective-2 Analyze nutritional composition and evaluate safety of selected
maize food products.
 Nutritional profile and organoleptic evaluation of products
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Objective-wise Plan of Activities
Objective-3: To assess consumer acceptability, price and market strategies for
maize processing.
Objective-4 :To develop entrepreneurship and appropriate strategies to promote
and popularize maize for commercialization through  Primary food processing
 Secondary food processing
 Handling and operation
 Recipe making
 Packaging and nutritional labeling
 Marketing and creation of awareness
Objective-5 : To provide technical backstopping to entrepreneurs.
Objective-6: To commercialize quality protein maize products
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Milestones accomplished
HON’BLE GOVERNOR TASTING MAIZE CAKE
(24.12.2015) AT CHHALI
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Project was awarded appreciation award for
outstanding work on 26th January 2016
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• Centre has organized more then twenty trainings which
includes off campus trainings organized at KVK
Chitorhgarh, KVK Dungarpur (tribal dominated) and KVK
Badgaon. Through these intensive trainings and other
extension activities more than six hundred (600) people
(composed of farm women, farmers, tribes,
entrepreneurs, SHG workers, ICDS workers, Scientist,
Subject matter specialist, and youth from different
institution and state) and other stakeholders trained and
benefited.
• Innovative and rejuvenation technologies of maize
received appreciation at all levels.
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• Centre has devolved good literature pertaining to all the
information about maize processing and value addition
in the form of 2 booklet, 11 folders and 1 pamphlet and
abstract in various national and international
conferences
• Our maize cake is awarded with First prize at Kisan Mela,
KVK Badgaon on 28th Feb 2016 and S.R.F. of the same
project got Appreciation certificate at Kisan Mela, R.C.A.
during 17th-19th March 2016.
• Manager, Nestle India; Zoopy Noodles, Gujarat and
Reliance, Udaipur Rajasthan visited the centre and were
acquainted with the products. Manager, Zoopy Noodles
showed his Interest in setting up of a Maize based
bakery products manufacturing
plant in Udaipur itself. 9
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New Value Added Technologies Developed
• Bakery Goods : Nankhatai, Bread, Toast, Chocolate Cake, Vanilla
Cake, Salted Cookies, Soya Protein Biscuit, Coconut Cookies, Pine
Apple Muffins, Choco Muffins.
• Extruded Products: Whey and Butter milk based Pastine and Puffed
corns
• Traditional Products : Khaman, Ladoo,
Shakkarpara, Mathri and Karba (drink)
Dhokla,
Namkeen,
• Ready to Eat Products: Fortified popcorn (Tomato, Mint and Cabbage
flavor)
• Instant Products: Khaman Mix, Vanilla Cake Mix and Chocalate Cake
Mix
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Cake
Toast
Muffins
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Whey & Butter Milk Based Pastine
Centre of Excellence of Maize
Ladoo
Salted Biscuit
Enriched Popcorn
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Nutritional Significance and Market Potential
Nutri rich Nankhatatai
Ingredients : (for 1kg product)
Maize Flour
250 g
Refined wheat flour 250 g
Sugar
300 g
Fat
300 g
Semolina
10 g
Baking Powder
10 g
Milk Powder
10 g
Cardamom
10 g
Pineapple Essence
10 ml.
Pistachio / corn flakes for decoration
Cost of production = Rs. 100/ 500gm
Nutritive value
Total
Carbohydrates
(%)
Protein
(%)
Total Fat
(%)
54.89
7.01
27.83
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Total Ash
(%)
Lysine
g/16 g N
Tryptophan
g/16g N
0.17
5.4
8.7
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Bread
QP Maize Flour
Refined wheat flour
Sugar
Oil
Salt
Yeast
Water
150 g
350 g
15 g
25 ml
10 g
10 g
50- 300 ml
Cost of production = Rs 30/ kg
Total
Carbohydrate
(%)
True protein
(%)
61.36
6.37
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Total Fat
(%)
4.11
Total Ash
(%)
Lys
g/16 g N
1.60
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5.5
Try
g/16g N
2.0
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Coconut cookies
Ingredients (for 1 Kg product):
QP Maize Flour
220 g
Sugar
220 g
Butter
220 g
Grated coconut
220 g
Baking Powder
10 g
Milk/water
100 ml
Cost of production = Rs 150/ kg
Total Carbohydrate
(%)
57.77
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True protein
(%)
5.59
Total Fat
(%)
33.14
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Total Ash
(%)
0.52
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Instant Khaman mix
Ingredients (for 1 Kg product):
Maize Flour
750 g
Semolina
70 g
Sugar
100 g
Salt
25 g
Eno salt
35 g
Turmeric
15 g
Cost of production = Rs 55 / kg
Total
Carbohydrate
(%)
33.17
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Protein
(%)
6.38
Total Fat
(%)
1.14
Total Ash
(%)
4.13
Lysine
g/16 g N
36.8
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Tryptophan
g/16g N
8.8
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Salted Biscuits
Ingredients (for 1 Kg product):
QP Maize Flour
200 g
Refined wheat flour
500 g
Sugar
180 g
Shortenings
250 g
Salt
12 g
Baking Powder
10 g
Ammonia
10 g
Carom Seeds
10 - 15 g
Milk
200 – 250 ml
Cost of production = Rs 55 / kg
Protein
(g/100g)
8.53
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Fat
(g/100g)
27.3
Fibre
(g/100g)
0.81
Minerals
(mg/100g)
0.94
Carbohydrates
(g/100g)
87.0
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Energy
(Kcal/100g)
566
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Cake Mix
Ingredients (for 1 Kg product):
QP Maize Flour
300 g
Refined wheat flour
300 g
Sugar
400 g
Refined Oil
300 ml
Curd
300 g
Salt
15 g
Baking Powder
7.5 g
Soda Bicarbonate
20 g
Cinnamon Powder
30 g
Cost of production = Rs 55 / kg
Protein
(g/100g)
5.0
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Fat
(g/100g)
21.7
Fibre
(g/100g)
0.76
Minerals
(mg/100g)
0.52
Carbohydra
tes
(g/100g)
Energy
(Kcal/100g)
55.0
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432.0
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Muffins
Ingredients (for 1 Kg product):
Refined wheat flour
250 g
QP Maize Flour
250 g
Sugar
375 g
Butter
400 g
Eggs
6 Nos.
Baking powder
20 g
Salt
2g
Pineapple essence
20 ml
Protein
(g/100g)
6.5
Fat
(g/100g)
34.0
Fibre
(g/100g)
0.52
Minerals
(mg/100g)
0. 82
Carbohydr
ate
(g/100g)
72.
Energy
K Cal
Cost of production = Rs 55 / kg
626
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Soy-Biscuits
Ingredients (for 1 Kg product):
QP Maize Flour
200 g
Refined wheat flour
200 g
Defatted soy flour
80 g
Sugar
200 g
Shortenings
200 g
Salt
4g
Baking Powder
10 g
Ammonia
10g
Water / milk
150-200 ml
Cost of production = Rs 55 / kg
Protein
(g/100g)
6.9
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Fat
(g/100g)
18.8
Fibre
(g/100g)
0.8
Minerals
(mg/100g)
Carbohydrates
(g/100g)
0.73
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42.0
Energy
(Kcal/100g)
360.6
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Market Potential of the products
Use of maize flour reduces the cost of raw material in comparison to RWF
based food products up to 30 per cent, therefore creating scope for more
profit margins
No competitor in the market
Innovative and more nutritious (better protein and fiber )
Target Population: People who are looking for an alternative to lessen or
replace their RWF intake.
Support to maize growers to encash their crop value
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Can be used as specially designed for people who are
suffering from celiac disease or having gluten sensitivity.
Bengal gram flour is four times costlier than Maize flour, so
this product can be good option for Economically weaker
section.
Innovative and nutritious (Protein quality is better than
Bengal)
Good Scope for profit margins
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Extension Activities carried out during the year 2014-16
S. No.
Title of Training
Date
1
Training on Processing and
Value Addition of Maize
9th to 11th
September
2014
3
Training for Youth
Entrepreneurship
Development
to
December 2014
4
Training on Processing and
Value Addition of Maize
7th to 11th
January 2015
Master trainers training
(TOT) on Value Addition in
Amla and Maize
12th to 16th
January 2015
5
22nd
23rd
Far
Total
On/Off Sponsoring
mer Farm women
Trainees campus
Agency
s
16
6
-
8 students
from
different
Colleges
16 ICDS
workers &
SHGs leaders
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-
22
On
campus
GOI under
RKVY
scheme
8
On
campus
GOI under
RKVY
scheme
16
On
campus
GOI under
RKVY
scheme
24
On
Campus
TRIFED
Jaipur
6
7
Training for Youth
Entrepreneurship Development
25th to 29th May
2015
1
1
2
On campus
GOI under
RKVY scheme
Technology Based
Entrepreneurship Development
29th July to 4th
August 2015
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11
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On Campus
DST, GOI
8
Training on Processing and Value 18th to 22nd Sept.
Addition of Maize
2015
-
25
25
Off campus at KVK GOI under
Chittorhgarh
RKVY scheme
9
Training on Processing and Value 26th to 30th Sept.
Addition of Maize
2015
-
21
21
Off campus
GOI under
at KVK Dungarpur RKVY scheme
10
11
12.
Exposure visit cum Training
Program
Training on Processing and Value
Addition of Maize (Banswara)
Exposure visit cum Training
Program
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11th to 15th
January 2016
16th to 20th
January 2016
17th to 19th
March 2016
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25
27
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25
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Centre of Excellence of Maize
Agriculture
Supervisor &
farmers of Raj.
Farm Women
Agriculture
Supervisors &
Farmers (Godhara,
Gujrat)
Directorate of
Millets
Development
GOJ
GOI under
RKVY scheme
GOI
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MOU-Modalities –Tech Licensing
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License for
Exclusively for Transfer of Technology
For expertise development in product
manufacture
Use of technology to be strictly within
territory of India.
Technology transfer fee of Rs.50,000/- as one
time license fee plus service tax @12.36 per
cent and royalty of 2 per cent on the cost of
production of all licensed products
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MOU with R. K. Sansthan
• R.K. Sansthan is a non-governmental organization
(NGO) registered and established in the July 27th
1982 at Jaipur, capital of Rajasthan and is working
since then in the direction of achieving its
established objectives.
• R. K. Sansthan works in the area of Animal
Husbandry, Dairying & Fisheries, Animal Welfare,
Education & Literacy, Environment and natural
resource management, Food and Agriculture etc.
• MOU has been signed with R. K. Sansthan, Jaipur
for Transfer of Technology.
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MOU with Organic Farming Association of India
(OFAI), Goa
• This agreement made and entered into on this
12th day of April, 2016 between College of
Dairy and Food Science Technology, with an
object to provide human resources, technical
services and technology for society through
Organic Farming Association of India.
• A registered society under Indian Societies
Registration Act, 1860 having Registration No.
:32/Goa/2006 with its registered office at G-8,
St. Britto’s Apartments, Feira Alta, Mapusa403507, Goa.
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Objectives of MoU
• To promote technology in the field of Maize processing
technologies and innovative product development
including innovative technology development between
CDFST and OFAI in mutually beneficial areas under
MoWCD-STEP Project in Rajasthan.
• To provide the Consultancy and technical services by
CDFST to OFAI under MoWCD-STEP Project, Rajasthan
within the framework as per mandate of the University
for technical and professional development of the
entrepreneurship skills.
• To develop a technology in the field of Maize processing
which can be easily adopt by farmers and which do not
require any kind of synthetic chemical in processing and
preservation.
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Technical area of collaboration
• Technology transfer by training our Master
trainers
• Technology know how to Master Trainers
• Access to the infrastructure and machinery of
Maize Pasta and extruded products for market
development
• Product design development by sample testing
for shelf life, nutritional and caloric analysis.
Develop consistency between products, shelf
stability and how to prolong it if needed
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1. Date of
Registration
15th March 1993
2. President
Mrs. Praveena Trivedi
3. Director (Projs.)
Mr. Shekhar Kumar
4. Advisory Board
10 Members
5. Human Resource 15 Members
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To create equitable society active
participation of weaker section of society
in development process of the country
MISSION
To act as a facilitator to carry out programs of
poverty alleviation in rural sector and promote
sustainable development by generating employment
opportunities specifically for youth and women
through their assetification, skill and capacity
enhancement
Objectives
VISION
Improvement in
the lives of poor by
facilitating
sustainable
livelihood options
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Literature Developed
Research Paper published in various national
and international conferences. They are
mention as follows:
i.)
International conference on community
Nutrition & Health: A social responsibility &
work environment on 7-9th December 2015.
ii.) National conference on food processing and
technology, 2016 on 25-26th February 2016,
at Shoolini University, Solan (HP)
iii.) International Conference on Recent Advances
in Food Processing and Biotechnology
Centre of Food Science and Technology, Institute
of Agricultural Sciences Banaras Hindu
University, Varanasi (UP)
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Folders : 11
Booklet :2
Brochure:1
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INFRASTRUCTURE DEVELOPED
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Vacuum Packaging Machine
Cold Display Cabinet
Shrink Wrapping Machines
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Vacuum Packaging Machine
Whey based Maize Pastine
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Fat Fryer
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Maize based Puffs through extrusion
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Popularization of QPM based Value Added Products
• For the popularization of the Products among people these products were served
to people from university and outsiders.Besides products were served to the
following dignitories:
• Honourable Governor,Rajasthan
• Central Agriculture Minister
• Governor, Rajasthan
• Governor, Gujrat
• DG, ICAR, New Delhi
• Members Of Parliament
• VC’s of various Universities
• Secretaries of Govt. Of Raj.
• Dean, Directors of Various Universities
• Local Leaders of Udaipur
• Private Companies such as Reliance
• Farmers, Community people
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Way Forward - 2016-17
• Establishment of maize based nutri-rich product
enterprises in south Rajasthan (as Hon’ble
Governor and officials accompanying him from
industries appreciated and suggested for large
scale production).
• Interested and need based SHG working for the
empowerment of women is identified
• Performance will be monitored after about six
months and techno – economics will be
calculated for processing various maize
products.
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Inclusion of Nankhatai in Mid Day Meal
• The Vidya Bhawan Krishi Vigyan Kendra (VBKVK)
was established in 1984 by signing of a
Memorandum of Understanding (MoU) between
Vidya Bhawan Society and Indian Council of
Agricultural Research (ICAR).
• KVKs (Farm Science Centres) aim to achieve "fine
tuning of agriculture technologies, training of
farmers, rural youth, extension personnel and
execution
of
programmes
of
national
importance".
• Process for inclusion of Nankhatai in Mid Day
Meal has already been initiated by the University
Officials to the Concerning Government.
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• KVK Badgaon at Udaipur district has adopted
the product of our centre to be served to
preschool children attending Balwadi.
• Name of the product: Maize Naankhatai
• Balwadi : Village Ramaj, P.S. Kurabad, Udaipur
region.
• Benficiary:12 pre school age children(age 3-4
years)
• No. of Biscuits: 2 during evening on 4 days in a
week for 6 months instead of mur mure
• Hypothesis: malnutrition among them could
be improved.
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Commercialization
Sale on No profit no loss basis is been started at University outlet “PRATAP FRESH”
and been observed as the fastest selling product in the following Packaging
materials
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Clinical Studies
Nutritional interventions to asses the impact of
value added maize products is being planned.
Anthropometric data of the subjects will be
collected and difference between Pre and Post
intervention effects will be analyzed
Malnourished children will be targeted for this
study
Disease targeted clinical studies are also being
planned disease specific value added products
will be designed and will be analyzed for their
intervention effects.
Extruded products for their GI calculation is
under progress.
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INTEGRATION OF RENEWABLE ENERGY SOURCES
IN TO MAIZE FARMING AND PROCESSING
• The state of Rajasthan is posed to establish itself
as a leader in solar power generation and a
pioneer in providing energy security and
sustainable growth to India.
• Rajasthan has the largest area of maize in India
i.e. 1 million ha with production of 1.1 million
tones and productivity of 1,100 kg/ha which and
it is well known fact that many of the maize
farming operations demand power supply
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• Linking renewable energy sources in to various
maize farming operations like irrigation, drying
and post harvest processing would not only
enable the farmers to save money with low
maintenance cost but also provide an
alternative for sustainable agriculture in long
term. Integration of renewable energy sources
in to maize farming would reduce the burden
on non renewable sources and a healthy
environment.
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Design & fabrication
Solar-Powered Flour Mill ?
• Adds Value to Maize Production
• Increasing sustainability in farming
• Demand for alternative solutions increases when
there is no electricity at the farmer’s field
• Eco friendly
• Cost effective
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Solar Baking Oven
•Can bake bread and cookies using only the energy of the sun.
•The sun's rays are concentrated with one or more reflectors and
collected in a black, well insulated box.
•Its hard to believe, with temperatures in the oven of 300-350 degrees
on a hot sunny day, 175-250 degrees with partial sun and clouds. Since
food is cooked slowly at relatively low temperature in a solar oven (as
in a crock pot), food retains more of its flavor and vitamins and is quite
simply delicious.
•Cooking in a solar oven retains more of the moisture in the food than
in a traditional oven.
•For days when the sun doesn't shine, can always go back to regular
stove and use some of the electricity .
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