Development of a convenient, nutritious ready to cook packaged product using millets with a batch scale process development for a small-scale enterprise.

To keep up with changing trends and increasing demand for clean labels, consumers preferences have to be met for, not only convenient and tastier foods but with products which are nutritious and promote health and sustainability. The ready to cook foods are finding more market shelf space with a growing CAGR of over 18%. The present study explores development of ready to cook foods using bio-diversified grains for more sustainability and targets LOHAS (Lifestyle of Health and Sustainability) segment. The study undertook trials for development of ready to cook millet khichdi and upma with packaging and shelf life study. The pilot study also undertook batch process trials for process standardization. For the development, the millet grains (foxtail and little millet) were subjected to dry roasting process. It was observed that the desirable conditions for roasting were 18 min at 110 °C to attain moisture below 4% and better organoleptic score for reconstitution. Nutritional analyses revealed that both the mixes had good amount of protein, dietary fibre and minerals compared to the similar products available in the market. Batch scale process trials revealed that the process can be easily undertaken for a small-scale production and had a good scope of being a women enterprise model. Shelf life studies performed indicated that products had a good shelf life at ambient conditions and required no additives or preservatives and thus, catered to the need for natural, clean, convenient to use nutritious products.