Description:Field of the invention
The primary objective of this invention is production of vacuum dried proso millet (Panicum miliaceum) flour. This method used vacuum dryer for production of proso millet flour. It minimizes nutritional loss and increase shelf life by drying.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Proso Millets serve as a unique ingredient and are a significant source of protein and energy. It contains a variety of vitamins and minerals as well as a richness of nutrients like protein, fat, fiber, minerals, and dietary fiber. Proso Millet is perfect for those who are gluten intolerant because it is gluten-free and simple to digest. Proso millet has a number of bioactive compounds that are derived from food sources and protect against degenerative illnesses. Additionally, it exhibits probiotic properties.
Millet being a coarse cereal seeds and side crop cultivated by farmers continues to be underutilized. Its best use in the human diet has been an area of research. Mostly millets are utilized as food for animals or as side cereal in the absence of wheat and rice, thus, the therapeutic potential of these seed components such as protein has largely remained untapped. New advanced processing technologies can be adapted to easily cook the millets and prepare various foods products that are easy to digest. Moreover, nutrients lacking in the diet can be added to millet grain-based foods (e.g. thiamine added to flour). Increase the profitability of farmers by developing on-farm technologies and primary processing. Being one of the largest producers as well consumers of millets in the world, we need to develop and standardize millet based pre-validated functional food to meet the global demand.
Proso millet has several bioactive substance obtained from food source that are preventive against deteriorative illness. It also shows probiotic effects. Proso millet belongs to family 'Poaceae'. Proso millet contain fibre and resistant starch and they act as probiotic. It include wealth of nutrients including protein, fat, fiber, minerals, dietary fiber, polyphenol, and a number of vitamins and minerals. Proso millet contains several phenolic compounds, including antioxidants and beta gluten. Proso millet seeds are a provide a good source of protein and provide numerous health advantages for people. The protein in proso millet inhibits D-galactosamine activity while also increasing the serum levels of aspartame amino transferase, alanine amino transferase, and lactate dehydrogenase, reducing the risk of liver damage, and raising HDL2 fractions. Basically, proso millet has health advantages like helping to treat liver damage and being crucial for cholesterol metabolism. Additionally, proso millet is used to make a variety of goods but isn't used frequently because it isn't well-known, but it is being processed to become one of the most nutrient-rich crops. It is also utilized for ethanol production, human consumption, and bird seed.
Several patents have been issued for flour but none of these are related to the present invention. For example, US 2017/0188589A1 invention discloses a formulation and process providing a method producing millet-based flour that binds together when combined with water, comprising: mixing finger millet flour and chickpea flour in approximately a 70 to 30 ratio w/w; matching the particle size of said millet flour and said chickpea flour by sieving through 60 mesh, adding sugar to said millet flour and chickpea flour in the range of 0.01% to 3% and preferably between 1.9% to 2.1% (of 100% of flour) to mask bitterness in the flavor of said millet; adding 10% to 20% starch from a gluten free source (rice, potato, tapioca) and preferably 15% (of 100% flour) of gelatinized starch to facilitate binding together of said millet flour and said chickpea flour when mixed with said water to form a dough and the dough kneaded.
Another patent, US20070160728A1 relates to gluten free or reduced-gluten food products including deflavored vegetable powder. The food products of the invention can have improved taste, texture, or nutritional value compared to conventional gluten-free food products
Another patent, CN101731514B provides a series of novel nutritive millet flour complexes and a preparation process thereof. The series of products are a series of strengthened nutritive millet flour complexes refined by the steps of: taking millet flour as a basic raw material which is matched with nutrition fortifiers such as vitamin E, granulesten, DHA and the like and edible and medicinal extracts such as Chinese date and the like; performing scientific composition according to a mother country traditional theory of Chinese medicine and a theory of the modern nutriology; and applying an advanced food processing technique. The series of novel nutritive wheat powder complex can be divided into fortification foods such as vitamin E nutritive millet flour, phospholipide nutritive millet flour, DHA children nutritive millet flour and the like.
Another patent, CN101214015B discloses a preparation method of millet rice flour for infant which belongs to the preparation technology field of infant food. The millet and other rice are mixed according to the weight portion, rinsed, cooked, ground, filtered and homogenized and dried to obtain the millet rice flour. Or filtrate is obtained after raw beating, gelatinization and filtration, and the filtrate is mixed with the ingredients of vegetable oil, soy protein isolate, sugar and skim milk powder, and homogenized and dried to obtain the millet rice flour. Comparing with the existing rice flour for infant, the invention has more balanced and richer nutrient, especially high minerals contents and is more suitable to the physical development of infant. The invention has the advantages of simple, stable and reliable process, providing a fire-new method for the deep processing of the millet and having the wide prospects of industrial applications.
Another patent, CN101214016B discloses a preparation process of millet milk powder for infant which belongs to the preparation technology field of infant food. The millet milk powder is prepared according to the following procedures of rinsing, grinding, gelatinization, filtering, enzymatic hydrolysis, proportioning, homogenization and spray drying, etc. The invention is powder which can be made to emulsion liquid, the invention solves the shortcomings of not being beneficial to be eaten by infant including the rough flavor and the high fiber contents. Moreover, the invention can be made separately or together with milk powder into the emulsion liquid, and can be eaten with milk bottle, especially is suitable for the infants of 6 to 18 months needing assisted food and cannot chew food. The invention has the advantages of simple process, comprehensive nutrition and convenient eating, providing a fire-new method for the deep processing of millet and having the wide prospects of industrial applications.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
The preparation of vacuum dried proso millet flour begins with raw proso millet, which undergoes a thorough cleaning process to remove impurities. The cleaned millet is then soaked in water to enhance its texture and nutritional properties. Following soaking, the millet is placed in a vacuum dryer, where it is subjected to specific temperature and pressure conditions to remove moisture effectively while preserving its nutrients. Once dried, the millet is ground into a fine powder. The final step involves sieving the ground millet to ensure uniform particle size, resulting in high-quality vacuum dried proso millet flour.
Herein enclosed a vacuum dried proso millet (panicum miliaceum) flour.
A method for the production of flour comprising the steps of:
taking proso millet;
cleaning (winnowing and hand picking);
soaking in water;
keeping in vacuum dryer at particular temperature and pressure is maintained;
grinding and sieving; and
packaging vacuum dried proso millet flour.
The maximum percent of mineral content was recorded in the sample 25.55mg iron and 57.01mg calcium and 1167.76mg magnesium.
The maximum percent of fat content was recorded in the sample was 3gm.
The maximum percent of moisture content was recorded in the sample was 1.15.
The maximum percent of phytate content was recorded in the sample was 8.10mg/gm.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is production of vacuum dried proso millet (Panicum miliaceum) flour.
Another object of the present invention is to prepare proso millet flour.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Brief summary of the figures
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Figure 1: Proso millet
Figure 2: FTIR
The figures and tables depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
Detailed Description
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the preparation of vacuum dried proso millet flour begins with raw proso millet, which undergoes a thorough cleaning process to remove impurities.
In some embodiments of the present invention, the cleaned millet is then soaked in water to enhance its texture and nutritional properties.
In some embodiments of the present invention, following soaking, the millet is placed in a vacuum dryer, where it is subjected to specific temperature and pressure conditions to remove moisture effectively while preserving its nutrients.
In some embodiments of the present invention, once dried, the millet is ground into a fine powder. The final step involves sieving the ground millet to ensure uniform particle size, resulting in high-quality vacuum dried proso millet flour.
Herein enclosed a vacuum dried proso millet (panicum miliaceum) flour.
A method for the production of flour comprising the steps of:
taking proso millet;
cleaning (winnowing and hand picking);
soaking in water;
keeping in vacuum dryer at particular temperature and pressure is maintained;
grinding and sieving; and
packaging vacuum dried proso millet flour.
The maximum percent of mineral content was recorded in the sample 25.55mg iron and 57.01mg calcium and 1167.76mg magnesium.
The maximum percent of fat content was recorded in the sample was 3gm.
The maximum percent of moisture content was recorded in the sample was 1.15.
The maximum percent of phytate content was recorded in the sample was 8.10mg/gm.
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
Preparation of vacuum dried proso millet flour:
The invention of vacuum dried proso millet flour involved several meticulously executed steps to ensure high quality and nutritional preservation. Initially, raw proso millet was thoroughly cleaned to remove any impurities, such as dirt, debris, and foreign particles. The cleaned millet was then soaked in water, a process that aimed to improve the millet's texture and make it easier to handle in subsequent steps.
After soaking, the millet was transferred to a vacuum dryer. In this stage, the millet was subjected to controlled temperature and pressure conditions, which were carefully maintained throughout the drying process. The vacuum environment played a crucial role in efficiently removing moisture from the millet while preserving its nutritional content and preventing thermal degradation.
Once the drying process was complete, the millet was ground into a fine powder using specialized grinding equipment. This grinding process ensured that the dried millet was reduced to a consistent, fine particle size suitable for use as flour. The ground millet was then sieved to achieve uniformity in particle size, ensuring that the final product met quality standards for smoothness and texture.
The end result was vacuum dried proso millet flour, characterized by its fine consistency and preserved nutritional value, suitable for various culinary and industrial applications. This invention provided a method to produce high-quality millet flour with extended shelf life and enhanced usability.
Raw proso millet

Cleaning

Soaking in water

Kept in vacuum dryer at particular temperature and pressure is maintained

Grinding

Sieving

Vacuum dried proso millet flour
Experimental data:
Mineral Content: Maximum percent was recorded in the sample 25.55mg iron and 57.01mg calcium and 1167.76mg magnesium.
Fat content: Maximum percent was recorded in the sample was 3gm.
Moisture Content: Maximum moisture percent was recorded in the sample was 1.15
Phytate content: Phytate content was recorded in this sample was 8.10mg/gm
FTIR report: Figure 2
, Claims:1) A vacuum dried proso millet (panicum miliaceum) flour.
2) A method for the production of flour as claimed in claim 1, wherein said production of vacuum dried proso millet (panicum miliaceum) flour comprising the steps of:
a. taking proso millet;
b. cleaning (winnowing and hand picking);
c. soaking in water;
d. keeping in vacuum dryer at particular temperature and pressure is maintained;
e. grinding and sieving; and
f. packaging vacuum dried proso millet flour.
3) The method as claimed in claim 2, wherein maximum percent of mineral content was recorded in the sample 25.55mg iron and 57.01mg calcium and 1167.76mg magnesium.
4) The method as claimed in claim 2, wherein maximum percent of fat content was recorded in the sample was 3gm.
5) The method as claimed in claim 2, wherein maximum percent of moisture content was recorded in the sample was 1.15.
6) The method as claimed in claim 2, wherein maximum percent of phytate content was recorded in the sample was 8.10mg/gm.