DESC:Collection of millets like (foxtail, sorghum, finger, kodo, barnyard, and various millets). The chemical, physical and biological properties of millets are studied and availability study of millets are done. Selected the method for processing the millets, methods include baking and drying. Composition of millet ratios were identified. The chosen millets are processed in various methods like (Ball mill, Hammer mill and various grinding methods. Processed millets are sieved. The straw making mold are made by using iron material, stainless steel, silica material, wood and various materials. The millets are grinned and sieved to attain the powder form. The millet powder is mixed with water in the ratio of 2:4 with water to attains its dough consistency. Other ingredients like sugar and salt are added to the mixture. The dough is stuffed in the mold as mentioned in the part (3c) and (5e). The rod mentioned in part (4d) is interested using compression. Excess amount of dough is compressed out through the hole which is mentioned in part (9i). The dough filled with mold is baked in the temperature of 150 to 220 °C at 15 to 30 minutes or dried in the temperature of 180 to 250°C at 15 to 40 minutes. The straw is removed from the mold after the baking or drying process. ,CLAIMS:1. A gluten free millet straw, comprising of:
a millet;
a water;
a salt and
a sugar.
2. A gluten free millet straw claimed in claim 1, the millet used for making the gluten free straw is foxtail, sorghum, finger, kodo, barnyard, and various millets.
3. A gluten free millet straw claimed in claim 1 and claim 2, the variety of millets used were in the percentage of 4-60%, wherein the foxtail and the sorghum showed the higher stability of at 40-55% concentration.
4. A gluten free millet straw claimed in claim 1, the amount of water used were in the percentage of 60-80%, where the salt and sugar used in the percentage of 20-30%.
5. A straw making mould, comprising of:
a plurality of mold pieces (1a-26z);
a rod (4d);
a right half mold (3c);
a left half mold (5e) and
a base;
wherein the straw making mold material is made of iron material, stainless steel, silica material, wood and various materials,
Wherein the base comprising of; upper base (2b) and lower base (2a).
6. The straw making mould claimed in claim 5, containing the rod (4d) with height 20-25cm and diameter 6-8mm is claimed,
7. A method of making gluten free Millet straw, comprising of:
mixing of millets and water in the desired ratio; adding of sugar and salt; preparing dough; stuffing the dough in the mold; inserting the rod by compression; drying or baking the dough which is stuffed in the mold result in straw; and removing the straw from the mold.
8. The method of straw making claimed in the claim 6, using the bakery oven for baking with in the temperature of 150 to 220°C at 15 to 30 minutes more specifically at 180°C at 20 minutes.
9. The method of straw making claimed in the claim 6, using the hot air oven for drying with in the temperature of 180 to 250°C at 15 to 40 minutes more specifically at 220°C at 30 minutes.