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Department of Dairy and Food Technology College of Dairy & Food Science Technology, Udaipur Maharana Pratap University of Agriculture & Technology Udaipur - 313 001 CENTRE OF EXCELLENCE ON PROCESSING & VALUE ADDITION OF MAIZE PILOT SCHEME ON NUTRI-FARMS UNDER RKVY

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Sanction Date: P107 (414) CSS/Plan/2013-14/14939-41 dated 06.03.2014 Total Fund: Rs.75 lakhs/- Spill over amount for the project was received during June 2014 Principal InvestigatorCo-Principal Investigator Prof. G. K. MathurDr. Nikita Wadhawan SRF Miss Preeti Bajpai Dr. Mani G. Singh

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HIGHLIGHTS Quality Protein Maize (QPM) Project Objectives Milestones accomplished QPM based Value Added Products Developed Nutritional Analysis Trainings and Literature Developed Infrastructure Details Budget : Expenditure and Requirement

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Maize or Corn (Zea mays) is a plant belonging to the family of grasses. It is cultivated globally as one of the most important cereal crops. It is the third most important food grain in India after wheat and rice. The products include corn starch, malto-dextrins, corn oil, corn syrup and products of fermentation and distillation industries. It is also being recently used as bio-fuel. Quality Protein Maize

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Malnutrition in Rajasthan, especially among tribal children and women is widespread, acute and even alarming. Majority of tribal population suffers from hidden hunger or malnutrition (Protein and Micronutrient) who majorly depend on traditional foods such as maize, wheat and rice Traditional maize which is consumed in as a major portion of their diet by the tribal population of the state is deficient in lysine and tryptophan Hence, the QPM maize of the agency can be procured from the supporting agency for the development of value added recipes and further creation of entrepreneurs.

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Wide variety of products have been developed using QPM in combination with wheat flour at Centre of Excellence on Processing and Value Addition of Maize These products have good nutritive value and excellent consumer acceptability. Also these products can serve the best to entrepreneurs and small level enterprises as these products have a very good market potential.

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Attempts to modify the commonly consumed traditional products like Rabodi in the form of nutri- rich product pastine developed by the department may encourage its easy acceptability also. The developed product further enriched with protein sources such as whey and butter milk and also other sources of micro-nutrients like fruits and leafy vegetables may help to combat the problem of micro nutrient deficiency along with protein mal nutrition

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To develop and standardize technologies for maize food products and up-scaling. To analyze nutritional composition and evaluate safety of selected maize food products. To assess consumer acceptability, price and market strategies for maize processing. To develop entrepreneurship and appropriate strategies to promote and popularize maize for commercialization To provide technical backstopping to entrepreneurs. OBJECTIVES

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Milestones accomplished - 2014-15 Identification of entrepreneurs engaged in manufacturing of maize based products in the niche area Identification and availability of common recipes of maize in Udaipur region. The recipes most commonly consumed included traditional products like maize papdi, laddu, papad, popcorn, ghat rab, rabodi etc. These are some of the most in demand and consumed by nearly people of all the class. Quality Protein maize (QPM) variety was identified and availability was checked. QPM Pratap-1 was purchased in a single lot from the University KVK-Banswara for the preparation of various recipes.

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Various recipes of QPM were identified and R& D was done regarding their methods, acceptability etc. The different recipes included were: Baked products- Nan khatai, Bread, Cookies, Cake etc. Extruded products Pasta, Noodles, Popped products etc. Traditional products Raab, Papdi, Ladoo, Halwa, Burfi, Kheer, Sattu, Cheela, Jajaria, Rabodi etc.

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QPM based Value Added Products Standardized & Popularized at Centre of Excellence Nankhatai Bread Cake Salted Biscuit Cookies MuffinsEnriched Popcorn Whey & Butter Milk Based Pastine Khaman Ladoo

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Bread 30 29 Toast 60 40 Chocolate Cake 75 210

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3.Traditional Products Khaman Dhokla 100 100 60 47

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Fortified popcorn Cabbage powder Tomato powder Mint powder Extruded Products Whey based Pastine Butter milk based Pastine 100 60 70 60 70 80 70

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Sensory Evaluation

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The above products were evaluated for their Sensory characteristics by a panel of 10 judges and the mean scores obtained for each product are as follows: Name of the Recipe Flavour Appearan ce ColourTexture Mouth feel Nankhatai9.08.98.78.99.0 Bread8.18.28.38.28.4 Toast7.48.08.48.28.0 Chocolate Cake8.18.38.48.78.8 Salted Cookies8.48.38.17.9

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Name of the Recipe Flav our Appeara nce ColourTexture Mouth feel Whey based Pastine 7.27.97.57.37.7 Butter milk based Pastine 7.58.07.48.77.7 Enriched popcorn 7.98.88.78.48.2 Dhokla 8.18.47.78.37.9 Khaman 8.07.77.17.47.9 Ladoo 8.07.98.59.08.4

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Proximate and amino acid content of the recipes Food Testing Laboratory,Agriculture University, Junagadh, Gujarat Sample Name Total Carbohydrate (%) True Protein (%) Total Fat (%) Ash (%) Lys g/16g N Tryp g/16g N Fortified Popcorn (Tomato) 71.588.2113.763.44 Fortified Popcorn (Cabbage) 71.897.9014.453.35 Choco Muffins 47.966.0312.580.79 Khaman 33.176.381.144.1336.88.8 Maize Bread 61.366.374.111.605.52.0 Nan Khatai 54.897.0127.830.175.48.7 Coconut Cookies 57.775.5933.140.52

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Soy Maize Biscuits 71.938.1313.851.52 Vanilla Cake 48.766.6715.781.55 Pine apple Muffins 50.724.2113.340.96 Chocolate Cake 39.916.6315.031.80 Laddoo 36.767.3728.510.59

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GLIMPSES OF VARIOUS TRAINING ORGANIZED

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Title of the TrainingBeneficiaries No of ParticipantsDurationTotal MF Training on Value addition and Processing of Maize Farmers187255 days Training on Value addition and Processing of Maize Scientists and Subject matter specialist from KVKs of university 108181 day Training for Youth Entrepreneurship Development Students from different colleges 1510252 days Training for Youth Entrepreneurship Development Students of B.Tech (Final Year) 3413475 days

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Literature Developed Folders : 11 Booklet :1 Brochure:1

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INFRASTRUCTURE DEVELOPED

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Cold Display Cabinet Vacuum Packaging Machine Shrink Wrapping Machines

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Whey based Maize Pastine

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Maize based Puffs through extrusion

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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: Central Agriculture Minister Governor, Rajasthan Governor, Gujrat DG, ICAR, New Delhi Members Of Parliament VCs 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 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: Central Agriculture Minister Governor, Rajasthan Governor, Gujrat DG, ICAR, New Delhi Members Of Parliament VCs 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 Popularization of QPM based Value Added Products

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Key Achievements Five entrepreneurs of the district were identified and an intensive training program for 10 days was given regarding maize product preparation to marketing of the products during15th Feb to 24th Feb 2015. Regular monitoring of the trained entrepreneurs through telephone and personal visit is in process. 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.

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Non RecurringRecurringHands on Training Hand Holding Institutional Charges TOTAL Processing Equipment Miscella neous equipme nts viz. Contract ual Raw Material Conting ency T.A. 325000010000004700005100005000003000005925001275007500007500000 1785000125013917397000300000001876374 1767000176000679900000262290 272574043148666100000322383 3351600352002724100000397601 302670704002500000000125667 226750352001613200185840092591 23940035200181410000077281 2328930352004026200000308355 14942 117271 EXP301142212501311121143137679903000018584003594755 BAL 2385789874991588793668634320102700005739161275007500003905245 Actual Budget Expenditure 2014-15

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Way Forward - 2015-16 Market Opportunities for nutri-rich maize products. Sale of nutri-rich products at CDFST sale at PRATAP Fresh outlet and local market. Processing, Packaging and Capacity BuildingStandardization and commercialization of the maize products Establishment of maize based nutri-rich product enterprises in south Rajasthan Popularization of products in tribal villages through NGOs-KVKs and ICDS to combat malnutrition Inclusion of 2-3 nutri-rich maize products in mid-day meal scheme for schools

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