1. NAIP Full ReseARch PRoPosAl
A Value of Chain on Composite
Dairy Foods with Enhanced Health Attributes
Funded by:
National Agricultural Innovation Project (NAIP)
Indian council of Agricultural Research (IcAR)
(component - 2)
Consortium Partners:
National Dairy Research Institute
Central Institute of Post Harvest Engineering & Technology, Ludhiana
Arpana Research & Charities, Madhuban, Karnal
New Millennium Health Foods Pvt. Ltd., Noida

2. Published by: Director,
National Dairy Research Institute,
(Deemed University)
Karnal-132001, India
Tel: 0184-2252800 Fax: 0184-2250042
Compiled &: Dr. A.K. Singh & Dr. Gopal Sankhala
Edited by
Printed by: Intech Printers & Publishers
# 353, Ground Floor, Mughal Canal Market,
Karnal - 132 001, Haryana
Contact No. 0184-4043541, 3292951
E-mail: jobs.ipp@gmail.com

3. ContEnts
NAIP Full Research Proposal 1
Abstract 3
Value chains : Before intervention & After intervention 8
Detailed Research Proposal 17
Major achievements/ technologies/ success stories emanating from the center 31
Brief Resume of Consortium Leader 77
Brief Resume of Consortium Principal Investigator 78
Brief Resume (Dr. A.A. Patel) 80
Brief Resume (Dr. S. Balasubramanian) 82
Brief Resume (Dr. Nepal Singh) 85
Environmental and Social Safeguards Management in NAIP 86

5. NAIP Full ReseARch PRoPosAl
Title of proposal : A value Chain on Composite Dairy Foods with Enhanced Health
Attributes
Component code : 02
Consortium Leader : Dr. A. K. Srivastava
Director & Vice Chancellor, NDRI (Deemed University), Karnal
Name of CPI : Dr. Ashish Kumar Singh,
Senior Scientist, Dairy Technology Division, NDRI, Karnal
Name of Co PI : Dr. A. A. Patel,
Head & Principal Scientist, DT Division, NDRI, Karnal
Institution : National Dairy Research Institute, Karnal
Mailing Address : Dairy Technology Division
National Dairy Research Institute
Karnal-132001 (Haryana)
Phone – 0184-2259291, 2259240
Fax – 91-184-2250042
Email – aksndri@gmail.com
Consortium partners
Public : 1. Central Institute of Post Harvest Engineering & Technology,
Institutions PAU Campus, Ludhiana
NGO 1. Arpana Research & Charities, Madhuban, karnal-132001
:
Industry 1. M/S New Millennium Health foods Pvt. Ltd.., Noida
:
Linkages International 1. Cornell University, USA. 2. University of Georgia, Athens,
USA
:
1. NIN, Hyderabad, 2.SHGs, 3.Consultants
4. Dairy and Food Industry, 5. Society for Innovation and
National
Entrepreneurship in Dairying (SINED), National Dairy
Research Institute, karnal-132001
: 6. Farmers 7. Government Organization
Date of start of proposal : 1st March, 2009
Planned duration : 3 1/2 years
1

6. Fund Requirement
Type of Budget head Proposed budget % of Total
expenditure (Rs. In lakhs)
TA (National Travel) 7.700 2.72
Workshops/Meetings etc 2.500 0.88
Contractual Services 34.210 12.08
International & National Training / Conference
14.500 5.12
Recurring attendance including training conducting
2. Consultancy (national & international) 0.00 0.00
HRD sub-total 58.91 20.81
Operational Expenses 81.430 28.76
Sub-Total 140.34 49.57
Indigenous & Imported Equipment 122.850 43.39
Works (new & renovation) 2.000 0.72
Furniture (lab and office) 2.500 0.88
Non-Recurring Others (Books, Journals, soft ware) 4.750 1.67
Institutional charges 10.636 3.75
Sub-Total 142.736 50.43
Grand Total 283.076 100.00
Funds requested from NAIP
Indirect support of scientists’ salary, support
Funds available from other sources
services, infrastructural amenities to about Rs.100
lakhs/year. The institute has model dairy plant, food
processing incubator, quality testing labs besides
(Non tangible)
resource personnel.
Expected Resource Generation/ Year Rs. 10 lakhs per year
2

7. I. AbstRAct
A spectacular achievement in almost every agricultural sector since independence has en-
abled the country to be placed among top most nations. However, every segment of the so-
ciety have not been benefited by these achievements and still hunger and prevalence of mal-
nutrition is on rise. India has the largest number of the under-weight and low birth weight
children. According to an estimate more than 75% children are anemic. 57% suffer with sub-
clinical vitamin A deficiency and similar scenario exists with women as well. In the recent
past the growth rate agriculture sector has slowed down considerably, posing a serious threat
to food security, nutritional security and moreover to farming community. Newer challenges
like climate change, depleting water table, faster erosion of soil nutrients, multifold increase
in incidence of pests and diseases are emerging at global level. A two pronged policy ap-
proach to solve food insecurity and malnutrition is needed; continued and increased growth
of the agricultural sector and revitalization of nutrition-centered farming systems based on
minor cereals, millets, oilseeds and leguminous crops. Minor cereal and millet crops which
can be grown under diverse agro-climatic conditions, with lesser inputs and at the same time
possess unique nutrients and bioactive components that may promote health of consumers
specially those belongs to less privileged groups. The value addition and by-product utiliza-
tion scenario in our country is quite dismal resulting in huge losses in revenues, poor returns
to farmers and unavailability of quality nutrients to masses.
Indian dairy sector with over 100 MT milk productions and 20% level of processing is considered
as source of livelihood for 70 million farmers. The pace and the level of value addition in dairy
industry are better if compared with other food processing sector. However substantial amount
of skim milk and some other by-products including whey, could not be processed due to the
lack of alternatives. Technological advancements and nutritional benefits milk solids present in
by-products offer an opportunity to utilize them for product development. Dairy based foods
always have been an integral part of our rich cultural heritage and the nutritional advantages
associated with consumption of these products is unparallel. The proposed project has been
conceptualize to investigate the opportunities for effective utilization of milk by-products and
two neglected agricultural crops viz. pearl millet and barley, by developing nutritious and
health foods. The technological packages for such food products encourage farmers to cultivate
improved cultivars on larger scales, sell their produce at higher price and thus improve their
livelihood. Successful commercialization and marketing strategy formulation provide great
scope to industry to develop nutritious and functional dairy foods with specified nutrients
and health target.
the following researchable gaps are identified:
¾ Absence of efficient and sustainable processing technologies for utilization of milk by-
products i.e. whey and skim milk
¾ Decline in production and consumption of minor agricultural commodities like pearl
millet & barley due to absence of suitable varieties and appropriate value addition
technologies.
3

8. ¾ Unutilized nutritional and bioactive components present in pearl millet & barley for
human consumption
¾ Absence of low cost complementary foods based on milk by-products and pearl millet
& barley malt in the Indian market.
¾ Unexplored promising technological packages for composite dairy foods with enhanced health
attributes, based on milk by-products and underutilized pearl millet and barley grains.
¾ Lack of nutritional profiling data and validated health effects of composite dairy foods
meant for specific target groups
¾ Absence of effective marketing, technology transfer and entrepreneurship strategies for
promotion and adoption of newer health foods for successful commercialization
based on the identified gaps, the proposal focuses on the following
objectives:
¾ To harness the nutritional and therapeutic potential of milk by-products (whey and
skim milk) and underutilized plant species (pearl millet & barley) for development of
functional foods
¾ To develop technological package for composite dairy foods (complementary foods,
fortified convenience foods and probiotic milk-cereal foods) with enhanced health
attributes
¾ To validate the consumer acceptability and targeted health benefits composite dairy foods
¾ To assess the techno-economic feasibility of the newly developed technologies through
linkages with industry, marketing personnel and Self-help group
list of Innovations
¾ Membrane processing technologies for milk by-product utilization in formulation and
manufacture of health foods
¾ Suitable varieties of pearl millet and barley for processing and product development
¾ Primary processing equipments for pearl millet & barley
¾ Low cost complementary foods based on milk by-products and minor agricultural
commodities
1. Validated health benefits and nutritional profiling of composite health foods
2. Communication and extension tools for creation of awareness among society for
enhanced consumption of composite dairy foods
3. Entrepreneurship development for processing of pearl millet, barley and milk by-
products processing
4. Technology transfer for commercialization of composite dairy foods to industry,
entrepreneurship and Self Help Group (SHG’s) using concept of Technology Business
Incubator (TBI)
4

9. III. list of consortia partners and addresses
Consortium Name of the Full address with Phone
S.No. Designation
Partners Collaborative PIs Fax and Email
A NDRI, Karnal Dr. A. A. Patel Head & Principal Dairy Technology Division
(Co PI) Scientist (Dairy National Dairy Research Institute
Technology) Karnal-132001 (Haryana)
Phone – 0184-2259291, 2259240
Fax – 91-184-2250042
ashok.ap@sify.com
B CIPHET Dr. S. Balasubramanian Senior Scientist Food Grains and Oilseeds
Ludhiana Processing Division
Central Institute of Post Harvest
Engineering and Technology
PAU Campus,Ludhiana - 141 004,
Punjab balaciphet@yahoo.com
(M): 09915649680
C ARPANA Mrs. Aruna Dayal Project Officer ARPANA Head Office, Madhuban,
Karnal (Haryana)-132037 Ph.
0184-2380806, 9896431695
arct@arpana.org
D M/S New Dr. Nepal Singh Managing New Millennium Health Foods
Millennium Director Pvt. Ltd. G-25, Site-B UPSIDC
Health foods Industrial Area, Greater Noida (UP)
Pvt. Ltd. Noida Ph. No. +919910063214, Email.
singhnepal@gmail.com
signatures of Representatives of consortium Partners
1. Dr. Balasubramanian Co PI
CIPHET. Ludhiana _________________________
2. Mrs. Aruna Dayal, Co PI
ARPANA, Karnal. _________________________
3. Dr. Nepal Singh, Co PI
New Millennium Health Foods
Pvt. Ltd. Pvt. Ltd. Noida __________________________
5

10. This application is submitted by Lead institution for this Consortium on behalf of all other
partners. It has been made with the full agreement of the participating institutions after several
interaction sessions. The application is approved by the Heads of the Lead Consortium,
together with those of Co PIs of (Consortia Partners) all institutions agree to provide logistic
and administrative support as necessary. Participating institutions agree to allow the CPI and
Co PIs to devote adequate time and undertake tours, etc., as required. Consortium Leader will
discharge his duties for facilitation functions and undertake monitoring and timely reporting
on this project. Accounts will be maintained and funds disbursed and project implementation
supervised in accordance with ICAR/ NAIP guidelines for handling NAIP funds.
The Consortium leader and the Consortium partners solemnly declare that they will be abided
by the ICAR guidelines on IPR on the issues arising out of this project.
(Dr. Ashish Kumar Singh) (Dr. A. K. Srivastava)
Consortium Principal Investigator Head of Lead Consortium
Date: 14.10.2008 Date: 14.10.2008
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11. IV. Abbreviations
Abbreviation Expansion of abbreviation
ASF Agriculture Science Foundation
CFTRI Central Food Technological Research Institute (Mysore)
CL Consortium Leader
CMU Consortium Monitoring Unit
Co-PI Co Principal Investigator
CPI Consortium Principal Investigator
CIPHET Central Institute of Post Harvest Engineering & Technology
GMP Good manufacturing Practices
HACCP Hazard Analysis and Critical Control Point
ICAR Indian Council of Agricultural Research (New Delhi)
ICMR Indian Council of Medical Research
IPR Intellectual Property Rights
NAIP National Agricultural Innovation Project (New Delhi)
NCD Non Communicable disorders
NDRI National Dairy Research Institute
NGO Non-Governmental Organization
NIN National Institute of Nutrition
PRA Participatory Rural Appraisal
RRA Rural Rapid Appraisal
SHG Self Help Groups
SINED Society for Innovation in Entrepreneurship and Dairying
WPC Whey Protein Concentrate
7

12. VAlue chAINs : beFoRe INteRVeNtIoN & AFteR INteRVeNtIoN
8

13. 9

14. V. Details of lead consortium applying for research proposal
1. Date of establishment of the institution: 1953
2. Mandate of the Institution
¾ To undertake basic and applied research in the area of Dairying covering production,
processing, economics and management
¾ To develop Dairy Farming Systems for different agro-climatic conditions and
demonstrate models for transfer of technology
¾ To organize and conduct programmes at under-graduate and post-graduate levels in
various branches of dairy science
¾ To organize short term specialized training programmes and vocational courses
¾ To collaborate with National and International agencies for dairy research and
developments
¾ To provide consultancy to Dairy Industry, Dairy Farmers and other Dairy Development
Agencies
¾ To act as Referral Centre on Dairy Research
3. Full Address with Fax/ e-mail
National Dairy Research Institute (Deemed University)
Karnal-132001 (Haryana)
Phone No. +91-1842259002, 2252800, 2259004
Fax No. +91-184-2250042 e-mail: dir@ndri.res.in
4. Name and Address of the head of Institution
Dr. A. K. Srivastava,
Director & Vice Chancellor,
National Dairy Research Institute (Deemed University)
Karnal-132001 (Haryana)
Phone No. +91-1842259002, 2252800, 2259004
Fax No. +91-184-2250042 e-mail: dir@ndri.res.in
10

15. 5. brief details of work done by the consortium leader and associates in the area
of the proposal
National Dairy Research Institute, Karnal has a strong tradition of research in the area of dairy
and food processing. The institute since its establishment in 1953 at Karnal is continuously
working for development of technological packages for dairy products, analytical tools for
quality assurance and training of entrepreneurs & industry personnel in the field of milk
processing. Some of the work that has been done at the institute are listed here:
¾ Ethnic dairy foods: Technologies have been developed for indigenous dairy products,
which were hitherto in the strict domain of halwais. Many of these technologies have
been successfully commercialized. In order to trap the overseas market shelf-life
extension innovations has successfully developed including retort processing, hurdle
technology application for long-life milk cake & paneer curry.
¾ Convenience traditional dairy products: Innovative processes for ready-to-reconstitute
(RTC) convenience mixes like RTC rasmalai mix, basundi mix, kheer mix, instant dalia
mix, have been developed..
¾ Dairy products with enhanced health attributes: Dairy foods with enhanced health
attributes such as probiotic cheese and dahi, sports drinks, low cholesterol ghee,
arjuna herbal ghee and products like dietetic ice cream and low calorie sweets have
also been developed at NDRI. Many of these products have been already transferred
to industry.
¾ By-product Utilization: Whey has been utilized in beverages such as flavoured dairy
drink, lassi, fruit-based drinks and soups. Membrane technology has been harnessed
successfully for the efficient utilization of whey. Prime among these are preparation of
whey protein concentrates, whey powder and lactose. Technologies of certain whey
based dairy drinks & soups have already transferred to dairy processing units for
commercial production.
¾ Natural preservatives: Food-grade bacteriocin-based preservative formulations have
been developed. These have been successfully used for extending the shelf life of a wide
range of processed dairy products.
¾ Mechanization: The institute also has done pioneering work in mechanization of
processes for the manufacture of traditional dairy products.
¾ Quality and safety: Continuous and parallel efforts have also been made to enhance
and maintain the quality of the processed foods through development of rapid detection
kits for adulterants and antibiotic residues. Work has also been successfully carried
out for establishing the genotoxicity of sucralose and estimation of levels of artificial
sweeteners and their degradation products in processed dairy products
¾ Biotechnological interventions: PCR based kits for detection of food pathogens and
a plasmid-based food grade cloning and expression vector host system for lactobacilli
have been developed. High-level expression of buffalo chymosin Pichia Pastoris was
achieved which may find application in cheese industry as rennet substitute
11

16. 6. list of scientific human Resources Available for the Proposal with Name,
Designation and Area of specialization
NDRI, Karnal lead centre
No. Name Designation Area of Specialization
1 Dr A. A. Patel Head and Principal scientist Dairy Technology
2 Dr R. R. B. Singh Senior scientist Dairy Technology
3 Dr Suman Kapila Senior scientist Animal Biochemistry
4 Dr Lata Sabikhi Senior scientist Probiotic & functional foods
5 Dr Sumit Arora Senior scientist Dairy Chemistry
6 Dr Vivek Sharma Senior scientist Dairy Chemistry
9 Dr S. K. Tomer Senior scientist Dairy Microbiology
10 Dr Gopal Sankhala Senior scientist Dairy Extension
11 Dr. S.K. Kanawjia Principal scientist Dairy & fermented Foods
12 Dr. A.K. Chauhan Principal scientist Dairy Economics and Statistics
13 Dr. Ravinder Malhotra Senior Scientist Dairy Economics and Statistics
14 Dr. Rajeev Kapila Senior Scientist Animal Biochemistry Division
15 Dr. D. K. Gosain Head, KVK, NDRI Village level Extension
cIPhet, ludhiana
No. Name Designation Area of Specialization
Post Harvest process & Food Engineering
1 Dr. S. Balasubramaniam Senior Scientist
(Millet processing)
Post Harvest Process & Food Engineering
2 Dr. K. K. Singh Head & Principal Scientist
(Cereal Processing)
3 Dr. D. N. Yadav Senior Scientist Food Science & Technology
ARPANA Research & charities, Madhuban, Karnal
No. Name Designation Area of Specialization
Director Rural
1 Mrs. Aruna Dayal Community development
Development
2 Mr. Ish Bhatnagar Project Officer Community development &
3 Mrs. Mamta Rehan Project Officer Rural community development
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17. M/New Millennium health Foods Pvt. ltd., Noida
No. Name Designation Area of Specialization
1 Dr. Nepal Singh Managing Director Food Technology
7. list of research projects presently handled by consortium leader, period, costs
and source of funds thereof
As the consortium leader and also as the head of the NDRI Deemed University he is involved in
the following major research programmes in implementation, monitoring at advisory level.
S. Title of the project Project cost Source of funding
(role of CL) in lakh
No
Production of competent donor cells from skin
1 fibroblasts of elite Sahiwal cattle for gene expression/ 41.00 DBT
nuclear transfer studies
2 Buffalo production and reproduction genomics 202.37 ICAR Niche Area
Elucidating the physiological and genomic regulation
3 process of follicular development, oocyte maturation and 602.91 NAIP
embryogenesis in buffalo
Impact, Adaptation and vulnerability of Indian Agriculture
4 61.95 Network Project
to climate change
Increasing the anti-carcinogenic potency of buffalo
5 milk by enhancing its CLA Content through dietary 26.03 DBT
modification
Cloning expression & production of haemeproteins
6 by yeast in fermenters for combating nutritional iron 79.00 DBT
deficiency
Exploring Propioni bacteria as a potential source of
7 vitamin B-12 and functional probiotic ingredient in a dairy 62.69 DBT
based nutraceutical formulation
Development of molecular techniques for identification
8 80.09 DBT
and typing of indigenous probiotic cultures
Development of probiotic dahi for immune system
9 modulation cholesterol lowering and anti-carcinogenic 38.30 DBT
attributes
Agroweb-Digital Dissemination system for Indian
10 39.00 NAIP
Agricultural Research-
Development of microbial based “on farm” rapid kits for Ministry of Food
11 the detection of antibiotic residues in raw milk during 41.00 Processing
production and processing Industries (MOFPI)
Ministry of Food
Development of block and real time PCR kits for multi-
12 58.00 Processing
pathogen detection for application in dairy industry
Industries (MOFPI
13

18. 8. collaborative programmes of the consortium leader with other research centers
– title, Institutions involved, Project cost, and source of funding for 5 years
S.No Title of the project Project cost Source of funding
(role of CL) in lakh
Network project on “R&D support for process
1 up-gradation of indigenous milk products for 200.00 Network ICAR
industrial application”
Development of biosensors and micro-techniques
2 for analysis of pesticide residues aflatoxin, heavy 218.13 NAIP, BITS, Goa
metals and bacterial contamination in milk
Uncertainty reduction in methane and nitrous
3 25.43 NATCOM-UNFCC
oxide emission from Indian Livestock
Rumen microbial manipulations for mitigation of
National fund, NANIAP,
4 methane emission and productivity enhancement 112.64
IVRI
in dairy animals
Development of estrus synchronization
5 protocols in Mithun (Bos Frontalis) for fixed time 15.63 NRC, Mithun
insemination
9. Major Achievements/ technologies emanating from the work of consortium
leader
The consortium leader has been working in the area Pharmacology & Toxicology, including
of food safety aspects, since last 27 years at various capacities. During this period he has
handled various research projects in various capacities and diverse nature. As Director & Vice
Chancellor of NDRI Deemed University he has made a significant impact in initiating new
research projects in dairying. During this period he has been instrumental in collaborating
with National and International Institutions and funding agencies. He has organized many
conferences, symposiums, seminars and workshop, field days, exhibitions to educate and
popularize issues related to milk and milk products such as processing, nutritional, therapeutic
role, and quality & safety aspects. These functions were attended by a large number of people
including scientists, industry personnel, students, farmers, entrepreneurs and officials.
He has guided several masters and doctoral students. His major research areas are pesticides
and drug residues in milk & milk products, rationalization of antibiotic doses regimen, modes
of drug administration, diagnostic, toxicology and development of new techniques and new
line of treatments. Some of his significant contributions are as follows:
Establishment of residue limits of antibiotics, pesticides, minerals, and heavy metals in body
fluids, tissues, milk & milk products
1. Development of a new line of treatment for organophosphate insecticides toxicity. The
new treatment included DAM and Atropine. DAM is easily available at low cost in
India as compare to other AchE reactivators
14

19. 2. Computation of exact dosages regimen of about 35 antimicrobial drugs for treatment
of cattle and buffaloes leading to reduction in the cost of treatment
3. Recommendation for parenteral antibiotic administration for treatment of mastitis and
endometritis in place of intramammary and intrauterine infusion, respectively. The
recommendation has been adopted by field veterinarians.
4. Diagnosis of impending toxicosis of selenium. Fluorine and lead in buffaloes
5. Establishment of physiological values of esteroses in different species of animals
6. As a Consortium leader he has been instrumental for submission of concept note and
further development of project proposal actively. Further he will be involved in guiding,
reviewing, monitoring and providing administrative, institutional and technical support
to the NAIP project. He will lead from the front in developing further linkages with
other institutions. Further, he would identify appropriate personnel and institutions
for training under HRD.
10. Management structure of the lead consortium (R&D only)
15

20. 12. Justify how the lead consortium is equipped to implement the research
programme under NAIP
National Dairy Research Institute is the premier research organizational of the nation dedicated
for providing R & D and Human Research Development (HRD) support towards dairy
development programme in the country. The Institute has 3 major areas of R & D activities
viz. I) Dairy Production II) Dairy Processing III) Dairy Extension/Management, All the R&D
activities are managed through 11 research divisions/Sections, namely Dairy Technology, Dairy
microbiology, Dairy Chemistry etc. The Institute has a Agriculture Technology Information
Centre ( ATIC) & Krishi Vigyan Kendra (KVK). The Institute has infrastructure consisting of
central facilities such as Livestock Farm, Fodder Farm, Model Dairy Plant, Experimental Dairy
Plant, Consultancy Unit, Agriculture Technology Information Centre (ATIC) etc. Scientists of
the Institute have direct interaction/interface with the farmers through frequent field visits
to understand their problems and initiate their research programmes accordingly. Grameen
Dairy Melas, Kisan Sangostitis and off-campus training programmes are being organized in
the adopted villages to bring awareness among dairy farmers. R & D efforts of the scientists at
NDRI has added value to research by the way of development of new functional dairy products
e.g. long life milk cake, Instant basundi mix, Instant rasmalai mix, Milk-cereal based fermented
foods, Extended shelf life mango lassi, probiotic dahi. Animal trials of these fabricated foods for
non-communicable disease such as Diabetes, cancer etc. have proved its efficacy. The Research
Labs at NDRI are equipped with latest sensitive analytical instruments for carrying out research
in most advanced areas of Dairying. A Technology Business Incubator (TBI) has also been made
fully functional, in order to promote innovation and Entrepreneurship in Dairying.
13. Registration No. etc.: same as that of IcAR
16

21. VI. DetAIleD ReseARch PRoPosAl
1. Introduction
India is among the top producers of food grains, milk, inland & marine fisheries, fruits,
vegetables, spices, egg & poultry products, herbs, sugarcane, tea and oilseeds. This feat has
been achieved through judicious application of technological developments in the field of
agriculture and animal sciences. Technology has a crucial role in addressing the issues pertaining
to food production, processing and marketing. Continued growth of the agricultural sector
is important as it plays a pivotal role in improving the livelihood of farming communities
along with ensuring the food security of the nation. National Academy of Agricultural Science
(NAAS), in its deliberations a few years ago emphasized on ensuring nutritional security rather
than food security alone.
Farming is both a way of life and the principal means of livelihood to 65% of rural Indians. One
of the major problems that the Indian farmers are facing is the poor returns on their produce
largely owing to highly inefficient supply chain, presence of intermediaries and low level of
processing (2 - 15%) coupled with huge post harvest losses (20 – 30% in perishables. Level of
processing and export scenario is quite dismal in all food categories thus becoming a major
burden on growing economy. Indian food processing industry, which is in its nascent stage
and worth 26 billion US $ contributes about 8% to GDP. The richness of agricultural diversity
and rise in per capita income offer are great prospects for Indian food industry, including dairy
sector. India’s middle class- 583 million -is the backbone of Indian food sector as they spend
approximately Rs. 380 billion US $ on food items which is expected to reach Rs. 1.5 trillion $
by 2025.
Although, the extent of progress in agricultural, industrial and on economic fronts have
been enormous, a survey indicates that approximately 50% of Indian children under age of
three years are underweight, 39% are stunted, 20% are severely malnourished, and 80% are
anemic. According to another report 6000 children die due to malnutrition or lack of essential
micronutrients in diet. Surprisingly more than 70% of the Indian population consumes less
than 50% of the RDA of micronutrients. Child malnutrition is not only responsible for 22% of
India’s disease burden and about 50% of 2.3 billion child mortality, but is also a serious economic
hazard. The loss due to micronutrient deficiency cost India 1% of its GDP that amounts to Rs.
27,770 million.
On the other front processing operations involving in conversion of raw material into wide
range of value added foods often generate various by-products. According to an estimate,
agricultural by-products from all crops, livestock and fisheries sector amounts to be about
700 million tones annually. At present by-product utilization is approximately 25% and by
applying appropriate strategic interventions these can be converted into nutritional food
products. Conversion of milk into various value added dairy products results in generation
of three important by-products namely whey, skim milk and butter milk. Whey is the largest
by-product of the dairy industry both in terms of volume and milk solids, as it contains
50% of milk solids including whey proteins, lactose, minerals, water soluble vitamins and
residual lipids. Whey is obtained during the manufacture of coagulated and fermented dairy
17

22. products like cheeses, casein, paneer, chhanna, and shrikhand. In recent years the demand for
cheeses, coagulated indigenous dairy products and casein has increased tremendously. Recent
statistics suggests that around one million tone of whey is produced in India annually and it
corresponds to approximately 70,000 tones of whey nutrients (Parekh, 2007). Whey contains
approximately 50% of milk nutrients and rich source of lactose, whey proteins, minerals and
water soluble vitamins.
Whey proteins are rich source of all essential amino-acids. Their higher biological value (104)
and protein digested corrected amino - acid score (PDCAS) of 1.00 making them superior than
other dietary proteins. The sulphur containing amino-acids i.e. cysteine and methionine are
also reported to be on the higher side than meat, soy and casein. Tryptophan, which acts as
building block for niacin, is present in higher amount in whey proteins. Dietary whey proteins
have a number of putative and biological effects when ingested. The ability of whey proteins
to increase the level of natural anti-oxidants (glutathione) within the body and possibly in
stabilizing DNA during cell division is emerging as premier contribution towards its therapeutic
potential in diet.
Use of cheese whey as a beverage in human nutrition, especially for therapeutic purpose can
be traced back to 460 BC. Hippocrates, the legendary Greek physician, is reported to have
prescribed whey for an assortment of human ailments. Liquid whey can be utilized as such or
in concentrated form as whey powder or for the production of higher value added products
like lactose, whey protein concentrates (WPC) or whey protein isolates (WPI). Liquid whey has
also been utilized for the manufacture of a wide range of beverages and soups over the years
and now a number of such products are available to consumers. However, in India despite the
demand for natural nutritious drinks or beverages the commercial production of whey based
drinks is still in infancy, most probably due to low profit margins. In organized sectors a few
companies have initiated production of whey based beverages and soups which are becoming
popular day by day. At present most of the whey produced in India is drained off creating
environmental pollution because of its high BOD value (45000 ppm), at the same time losing
quality nutrients means for human consumption.
India is among the leading producers of minor cereals and millets. However, production
and consumption are restricted to only certain geographical locations and mostly used for
local consumption and as animal feed. The introduction of improved cultivars that have been
developed with specific traits and suitable for processing will provide an alternative to farmers
for crop diversification and also offer them better price in market. Minor cereals and millets are
invariably grown in highly undulated lands of semi-arid and mountainous regions of tropics
and sub-tropics, where monsoon failure and drought are frequent and soil fertility is poor.
Traditional agriculture in these regions has found more dependability on these minor crops
because of their extreme hardiness. The threat to genetic diversity of minor crops arises not
from introduction of improved varieties but from their neglect and replacement of commercial
or non-food crops. Coarse grains have been important in diets of poor. They are relatively rich
in proteins, minerals and vitamins in comparison to conventional cereal crops. The nutritional
significance of these crops lies in their richness in micronutrients like calcium, iron, phosphorus,
zinc, vitamins and sulphur containing amino acids. The functionality of starch is comparable to
other cereals and the higher proportion of non-starchy polysaccharides, dietary fiber and low
18

23. glycemic index make them an ideal ingredient in many food formulations meant for community
nutrition along with milk solids and certain other foods. In recent years consumer awareness
has led to revitalized interests for health promoting components that can be eaten as a part of
daily diet. It has led to the concept of functional foods and nutraceuticals. These products have
a special significance in a country like India where malnutrition and infectious diseases remain
a silent emergency. In our country a significant proportion of the population is vulnerable to
hidden hunger and very high rates of mortality occur due to coronary heart-diseases (CHDs),
cancer and diabetes; all related to diet.
Functional foods constitute the fastest growing segment in world food market. “Functional
Foods” and “nutraceuticals” currently lack a uniform definition. It includes products that
provide essential nutrients often beyond quantities necessary for normal maintenance, growth
and development, and/or other biologically active components that impart health benefits or
desirable physiological effects (Mac Aulay et al, 2005). These products are similar to conventional
foods in organoletpic attributes except that they have been enriched or formulated with
ingredients possessing proven health benefits. Examples of functional foods include calcium-
enriched milk, probiotic dairy foods, phytosterol containing margarine and fiber enriched
bakery foods among others. With its strong tradition for healthy eating, India ranks among the
top ten buyers of functional foods and this segment is generating US $ 6.8 billion in annual
revenue, the amount expected to double by the end of 2010 (Ismail, 2005).
“Diversification” is the key word for sustainability of anything may it be agriculture or industry.
However, diversification will not succeed until it is of commercial significance. There is great
scope for developing processing technologies for utilization of minor agricultural crops for
the manufacture of novel foods with unique nutritional and therapeutic profile. Considering
the popularity of cereal-based milk foods for their health benefits and excellent organoletpic
qualities, the major task that lies ahead is to design these basic ingredients into products that
help in alleviating the malnutrition and also appeal to the sophisticated palates of educated
and health conscious consumers. Milk-minor cereal combination based foods in different
forms as extruded, flaked, roasted, popped dietary formulations and as fermented foods with
probiotic organisms for combating the infectious diseases like diarrhea, is the very attractive
options in this regard. Therefore, it is proposed to develop novel milk foods incorporating dairy
by-products and minor millets with enhanced and specific health attribute. The generation of
technological reservoir and dissemination to end user could go a long way in solving problems
of value addition of such “underutilized Plant Species” and milk by-products. This may also
provide low cost nutritious dairy foods that can combat problem of malnutrition and infectious
diseases and generate newer employment avenues.
Food safety is another major concern across the world. The increase in world food trade and
the advent of the Sanitary and Phytosanitary (SPS) agreements under the ambit of World
Trade Organization (WTO) have led to requirement of recognition and adoption of food
safety measures. The capacity of India to penetrate world markets depends on its ability to
meet various merging challenges both at production and processing level. It could only be
possible through research initiatives for storage and processing of food raw materials, novel
food product development, development of indigenous processing equipments, appropriate
packaging materials and techniques and rapid and reliable quality control methods.
19

24. 2. Rationale
the scope and nature of the problem that we wish to research
Use of whey in food system has been under active consideration by the dairy processors
in the recent years because of the growing global food shortage and increasing whey processing
cost for disposal and antipollution regulations. The whey utilization in food products is limited
by the higher cost of processing required for its conversion into ingredients like whey powder,
WPC, WPI, lactose and milk minerals. Liquid whey can only be used in formulation of products
like drinks, soups and other beverages. Hence, there is a need to convert whey into intermediates
like concentrates and retentates that can be used as nutrient-rich fractions for composite dairy
foods. Moreover, suitability of different whey systems has to be evaluated for determining the
kind of treatment required for its optimum uses. Our research showed that skim milk-whey
blends can be used as base material for development of flavoured drinks, lassi-like beverage
of excellent quality. The application of whey and skim milk for manufacture of special food
items seems to be the most logistic way for minimizing the loss of milk solids.
Minor agricultural crops including minor cereals and millets are a group of plants with short
slender culms and small grains possessing remarkable ability to survive under severe drought.
Presence of thick pericarp, pigments, certain phenolics, anti-nutrients, and absence of primary
processing equipments are the major hurdles in consumption of these crops for widespread
consumption. It is largely confined to home scales that render many of these valuable nutrients
unavailable to human beings. Barley (Hordeum vulgare) is another minor cereal crop endowed
with certain unique functionality that can be exploited in formulation of several products.
However, in our country barley cultivation is usually restricted to its use as fodder crop and very
small amount is consumed as malted flour (sattu) in certain ethnic groups. Some industries have
started industrial malt production that is mainly used for brewing purpose. Malting process
resulted in generation of number of intermediateries like malted flour, malt extract that may
be included in formulation of wide range of processed health foods. The collaborative work
between NDRI and Directorate of Wheat Research (DWR) indicated the suitability of certain
newer cultivars for production of malted-milk products.
Among the millet crops, India is the largest producer of Pearl millet (Pennisetum glaucum)
with an estimated production of 11.79 MT. It is fourth most important food crop in India and
in recent years the pearl millet production area has declined considerably. The most of the
produce is consumed locally in the form of traditional foods and majority of the nutrients
remain unavailable to consumers because of the presence of anti-nutrients. The processing
mediated inactivation of anti-nutrients could be applied for enhanced nutrient availability
and product development.
Majority of health foods attract little effective demand in Indian market and have to face
competitions from established brands. The recent growth and upward trend of Indian
food market offer new opportunities for the development of such health foods by judicious
blend of whey-skim milk-barley-pearl millet, into convenient, long-life form with proven
health benefits to consumers. At our institute we have recently developed cereal-milk based
20

25. composite dairy foods such as instant kheer mix, instant Dalia mix, malted milk beverage,
malted milk ice cream, doda barfi, malted-milk caramel, low fat gulabjamun mix and bajra
lassi. Successful commercialization of these newer ranges of dairy foods depends on wider
acceptability, profitable marketing and sustainability. Through this project we are aimed to
create opportunities for value addition for neglected commodities like whey, skim milk, pearl
millet and barley by applying the advanced scientific, technical, marketing and entrepreneurship
skills in the interest of farming community.
Delineate the importance of the problem in the context of national /address
regional priorities and solving the constraints
¾ Effective utilization of whey for health foods manufacture will create a “win-win”
situation for dairy industry. As off now a substantial amount of milk nutrients are lost
along with whey that can be harness effectively for revenue generation and thus offer
better return to dairy farmers as well as industry.
¾ The environmental issues associated with whey disposal that require setting of
treatment plants will also be taken care once the whey generated will be used for
product manufacture
¾ Surplus skim milk available in dairy processing units will be utilized for product
manufacture and hence establishment of a spray drying unit in each plant will not be
essential. Its application for value addition will minimizes milk solid wastages and problem
of skim milk powder (SMP) marketing in competitive market will be eliminated.
¾ Production of pearl millet and barley crops suitable for processing, using an integrated
approach through intervention of technological inputs like high yielding varieties,
quality seeds, improved practices, and through establishment of assured market, will
increase the farm profits and income of rural farmers and improve their livelihoods.
¾ Collaborative public private partnership enhances continuous cooperation in the foeld
of mutual interests and benefit stake holders like small farmers, small scale primary
processors, food industry and marketers.
¾ Development of technological packages for composite dairy foods with unique health
characteristics offers product diversification of product profile in dairy & food industry.
Moreover it will also provide new products to consumers to meet their satiety, nutrition
and health requirements at affordable cost.
¾ Development of low cost complementary food is expected to improve the health
status by offering all essential nutrients to children from economically disadvantaged
segments.
¾ Probitoic application in food product development will enhance the consumption and
market of functional dairy foods and offer consumers different food products to fulfill
their nutritional and therapeutic needs
¾ The proposed value chain has an inbuilt plan to assure market to the farmers and
continuous supply of raw material to processors/ traders and health benefits to
consumers.
21

26. ¾ The cultivation of these crops which are usually grown with less inputs will have benefits
in long term on sustainability in terms of soil, water and other natural resources
¾ Entrepreneurship development in the areas of cultivation, primary processing and
manufacture of composite dairy foods as well marketing, will offer newer opportunities
for self-employment and empower specially to youth and women.
¾ Pilot plants for dairy and food processing (Experimental Dairy & Technology Business
Incubator) is available at the campus with complete processing line for the benefit for
small scale entrepreneurs and also for demonstration to industry.
What social, economic, environmental or participatory studies/ exercises
underpin the assertion that the problem is important?
The project focuses on by-product utilization of dairy by-products for with emphasis on
health foods development for different segments of society. At the same time it is targeting
certain minor agricultural commodities like pearl millet and barley for enhanced production
through improved packages of practices and value addition for ensuring better returns to
farmers. Moreover, nutritional and therapeutic components present in milk by-products and
minor agricultural crops will also be consumed in the form of acceptable products. A strategy
to link by-product utilization, nutrition, health and sustainability of agriculture is discussed
hereunder.
The project assumes that small scale farmers are the saviour our indigenous technical knowledge
(ITK) and use them effectively for sustainability of environments and rich bio-diversity we
have. Linking of such underutilized commodities with nutrition and health for community
feeding to tackle malnutrition and for urban high class consumers, where the prevalence of
certain infectious and life threatening diseases are on rise.
¾ Economically viable: At present most of the whey produced in dairy processing units
or even at small scale dairy processor remain unutilized and technological development
for its effective application in health food development will enhance the profit margin of
dairy processors. As per Environmental regulation norms every industry has to establish
treatment plants before their discharge and by using whey for product manufacture, the
operational cost of treatment plants can be substantially reduced .Moreover, availability
of market for raw produce in the vicinity of production area will reduce the cost of
transportation and long term storage. It will encourage farmers to diversify their crop
profile form conventional high input requiring rice-wheat system to minor cereals that
need little or less inputs. Industry also likes to process raw material that is available in
desired quantity, of quality and at relatively lower price and thus they also prefer to
invest for such products. .
¾ Ecologically sound: The project is addressing one of the most serious environmental
problems dairy industry is facings i.e. of whey disposal because of its high treatment
requirements. The enhancement in area and production of pearl millet and barley the
local farmers may handle the problem of depleting water table, faster reduction in soil
nutrients in soil and higher residual build up of pesticides and weedicides in water
22

27. and soil of project area. The continuous .production cycle involving rice and wheat has
resulted in severe ecological degradation in the states like Haryana and Punjab, where
project is located. Thus the project is ecologically sound.
¾ Adaptable: The technologies that is anticipated during and at the end of the project
are simple, viable and sustainable, hence the indigenous nature of raw material,
knowledge, processing methods and product to the local people, further enhance their
faster adaptation. Value addition in whey & skim milk will provide an opportunity to
industry for diversifying their production profile with little investments. The equipments
and ingredients required are simpler, cheaper and at large available in existing units.
¾ Socially just: The milk is a scared item in daily diet of people of the region and wastage
of milk & milk nutrients is considered as unholy. Many processing interventions that
will be used in product development improve the bioavailability of pearl millet &
barley, which are otherwise not metabolized in the body and contributing towards
malnutrition. The composite diary foods that will be developed have resemblance to
many locally available foods like dalia, rabadi, sattu. Moreover, the improved nutritional
and health promoting characteristics of developed foods will meet their requirements
of ‘Wholesome” food which is available at affordable cost. Further, no chemicals, drugs,
colours and any harmful ingredients are added.
¾ Thus project being locally adoptable, economically viable, ecologically sound; socially
just the project shall be more sustainable.
¾ Relate how the proposed research relates to NAIP objectives and criteria:
¾ The major aim of the project is to utilize milk by-products for the development of
composite dairy foods with enhanced health characteristics and effective utilization
of agricultural raw materials for value addition and better return to farmers for their
socioeconomic improvement.
¾ The formation of a value chain right from production of improved cultivars of pearl millet
and barley, opportunity development for novel foods based on selected crops & milk
by-products, entrepreneurship as well as commercial manufacture through effective
marketing till the consumers plate, help in meeting the needs of today’s agriculture.
¾ Food security along with nutritional security will only be ensured by proving nutritional
and health foods that can be consumed as a part of daily diet not as supplement. The
products developed in project are meant the meet the specific nutritional needs of
different segments of society and can be an effective tool in facing the problem of
deficiency and infectious diseases.
¾ Collaborative public private partnership enhances the interests in many other
ecologically, and nutritionally rich plant commodities for a large scale production and
value addition. It will benefit specially small or marginal farmers as they can grow such
crops with lesser inputs in compare to conventional & cash crops. This also indirectly
helps these neglected crops to sustain in competitive agriculture.
¾ Further the project involves farmer, multidisciplinary researchers like dairy, food
technologists, engineers, chemists, nutrition biochemists, microbiologists, economist,
23

28. extension worker, small scale processors, dairy & food processors, marketer, NGOs, for
the cause of farming community as well as consumer to lead better quality life. It also
attempted to solve the problems of nutritional deficiencies through enriched, fortified
and therapeutic products developed. Firs time such project has been conceptualize
at national level where target commodities are by-product of dairy industry and two
minor agriculture crops.
¾ The project has a unique balance between research components and community
development interventions for the continue growth of Indian agriculture. Thus the
project is holistic in its approach by utilizing the Production-to-Consumption Supply
chain, which is the main essence of National Agriculture Innovation Projects component
II. The PCS chain will be continued in the society even after the closure of NAIP project
and many such models can be developed further for the benefit of society.
What underlying causality do you expect during implementation as precaution
for PIu?
¾ Harmonization with the goals, schedules and sense of priority among all partners
participating in a particular activity:
¾ The risky and non-co-operative stakeholders considered initially were omitted.
¾ A harmonies team of different institutions in multi-disciplinary mode have been
considered who have same zeal and to take up the challenges likely to arise during the
course of research.
¾ Competence, availability and keen interests along with high level of emotional quotients
for meeting the objectives of the project have been the main points for selection of
stakeholder.
¾ Availability of Co-PIs has been considered & human alternate is being thought off.
¾ The collaborating institution PIs are regularly informed during the development of the
proposal.
¾ The PIU are requested to help in their assessment directly for implementation and
they always supported us. The experts guided us in each and every activity related to
project during the Interactive workshop held at Mumbai and Hyderabad. The timely
intervention of experts helped us in omitting ambiguous activities and little or no effect
on project objectives.
¾ Timely release of grants and execution of tasks especially those related to administrative
part of the project has to be streamlined.
¾ The task of convincing farmers and industry persons for adoption of new technological
package is tough
¾ ICT for making people aware in utilization of pearl millet, barley and milk by-products
is altogether new approach with different segments of society.
¾ Complementary foods developed for community nutrition programmes require high
profile policy makers support for its adoption
¾ Guidance by PIU in above matters is appreciated.
24

29. Indicate if the programme is specific to different sites, if not, then role of
cooperating centers for validation purpose may be restricted.
Programme is not location specific and can be duplicated anywhere in the country. The Co
PIs are mostly from the nearby places from Consortium lead Centre to enhance the better
interaction and easier approach. The validation of developed health foods through NIN will
be carried out through Outsourcing.
3. objectives
¾ To harness the nutritional and therapeutic potential of milk by-products (whey and
skim milk) and underutilized plant species (pearl millet & barley) for development of
functional foods
¾ To develop technological package for composite dairy foods (complementary foods,
fortified convenience foods and probiotic milk-cereal foods) with enhanced health
attributes
¾ To validate the consumer acceptability and targeted health benefits composite dairy
foods
¾ To assess the techno-economic feasibility of the newly developed technologies through
linkages with industry, marketing personnel and Self-help group
4. Review of literature
Consumer interest in the relationship between diet and health has increased the demand
for information on functional foods. Rapid advances in science and technology, increasing
healthcare costs, changes in food laws affecting label and product claims, an aging population,
and rising interest in attaining wellness through diet are among the factors fueling interest
in functional foods. Credible scientific research indicates many potential health benefits from
food components. Milk nutrients are considered essential components of diets among all age
groups. Likewise, many minor agricultural commodities including cereals, millets, legumes,
are important constituents of the diets of poor across the globe. The various nutritional,
technological and therapeutic aspects of whey, pearl millet, barley and probiotic foods has
been discussed in succeeding sections.
Whey is a yellow-green liquid that results from the transformation of milk into cheese or casein
or other coagulated dairy products. With advancement in membrane processing, it becomes
possible to fractionate whey nutrients into more usable form. The whey proteins can be retained
during ultrafiltration processing while other water soluble constituents are passed in permeate
stream. The retentate is dried to form whey protein concentrate (WPC) and whey protein
isolate (WPI) that have high nutritional and functional properties and are capable of fulfilling
the diverse attributes to satisfy different forms of utilization (de Wit, 1998). Whey protein-fed
animals showed the lowest incidence of colon cancer (McIntosh et al., 1995). Experiments in
rodents indicate that the antitumor activity of the dairy products lies with protein fraction and
more specifically in the whey protein component of milk. Possible modes of action may be
25

30. their positive role in enhancing the biosynthesis of sulphur containing peptide-glutathione,
a natural anti-oxidant (Regester et al., 1995). The serum total cholesterol level in the rats fed
with whey protein concentrate containing probiotic milk, fermented with Lactobacillus casei
TMC 1543, was significantly lower than that of control group (Kawase et al., 2000). The α-La
contains 2-3 times more tryptophan than an average protein. In body, tryptophan is converted
into 5-hydroxytryptophan and then to 3-hydroxytryptamine (serotonin). Inadequate 1evel of
serotonin in the brain has been linked to depression, obesity, insomnia and chronic headache
(Welzem, 2001). Whey protein isolates (WPI) has been used to treat HIV patients because
immunoglobulin and bovine serum albumins present in it, may stave off this disease (Horton,
1995; Welzem, 2001). Some recent investigations showed promising role of whey nutrients in
increasing the bioavailability of fortified minerals.
Singh et al. (2000) found that the whey-mango concentrate obtained by mixing 15% mango pulp
(25o Brix), 77% paneer why concentrate (37% TS), 8% sugar and a pH of 4.2 was most acceptable
for developing whey-mango concentrate. The product could keep well for 45 days at 250C.
Whey proteins complexed with acidic polysaccharides can be used to fortify acidic fruit juices
and this approach was used to develop whey protein-enriched Bael (Aegle marmeols) beverage.
The CMC-WPC complex addition increased the protein level to 1.75% and this complex was
observed better in comparison to pectin-WPC complex (Singh and Nath, 2004). An attempt
has been made at our Institute to develop sports beverage using hydrolyzed whey. The best
formulation for pineapple sport beverage were 20% pineapple juice, 7.49% sugar, 0.15%
stabilizer mix and 0.12% salt mix and the drink was acceptable up to 6 months. The large scale
commercial production of whey based rinks, beverages and soups depends on their market
potential and certain quality issues associated with it (Singh, 2008). Hence, some alternatives
may be attempted for augmentation of whey nutrients for development of foods that suits to
larger segment of society.
Whey ingredients like liquid whey concentrates, whey powder, lactose, whey protein concentrate
and isolated whey proteins have been attempted in wide range of bakery products. A number
of formulated foods based on WPC such as egg-less cake, malted-milk caramel, protein-rich
biscuits and breads have been developed at this institute. With the better understanding
regarding the functionality of milk molecules in bakery and confectionery products, it has
become possible to produce tailor-made ingredients utilizing dairy by-products for specific
application (Singh, 2008). The application of whey proteins in processed foods is hindered by
the wide variations in composition of WPCs’ and due to less cost effectiveness.
In developing countries, the low bioavailability of minerals (especially iron and zinc)
in cereal based foods is a crucial problem for infants and young children. Depending on their
localization in cereal grain, the proportions of these anti-nutrients in diet can be reduced by
decortication (Akingbala, 1991; Sharma and Kapoor, 1996), a process that may also modify
mineral content and bioavailability. Thus the minor millets necessitate preliminary decortication
of grains for either organoleptic or technological reasons (astringency, texture, etc.). Pearl millet
(Pennisetum typhoides), is among the nine major millets, with excellent resistance power towards
low rainfall, and capable of withstanding continuous or intermittent drought conditions. The
grain consists of 11.6% protein and 2.3% minerals and these values are much higher than
corresponding values in rice, maize and sorghum (Jain and Bal, 1997). Due to high lipid contents
26

31. (4-9%) storability of processed products is of concern especially if the grains are crushed or
converted to grits or flour (Kaced et al, 1984). The grain is nutritionally superior than most
other cereals in having high levels of calcium, iron, zinc, lipids and high quality proteins, but
at the same time, presences of anti-nutritional factors in it lowers its digestibility with regard
to protein, carbohydrates and minerals. The process of decortication is found to reduce the
anti-nutritional factors such as phytates (Akingbala, 1991; Sharma and Kapoor, 1996). Lestienne
et al (2007), suggested that at 12% DM after 15% tempering leads to efficient separation takes
place and decortications process does not reduces the lipid and protein content but decreases
the anti-nutritional factors. In order to increase the functionality and to be physiologically more
benefited, fermentation of pearl millet was carried out by Haq et al (2002), and as a consequence
of fermentation, in vitro protein digestibility (IVPD) increased with accompanying reduction in
total polyphenols and phytic acid. Similar results have been reported by Abdalla et al (1997) and
Ali et al, (2003). Extrusion cooking of cereal grains has become a very much used technique to
obtain a wide range of products such as snacks, breakfast cereals, instant soup mixes, porridge
and composite flours. The process pre-gelatinizes starch, denatures proteins and inactivates
various anti-nutrients thus improving the digestibility and bio-availability. The extruded
products can be made into different shape, forms and fortified with micronutrients efficiently.
However, very little work has been done on extrusion processing of milk-cereal blends.
Barley (Hardeum vulgare L.), a major cereal crop ranks among the top ten food crops and is
fourth among cereals in the world. It contributes significantly to the world’s food supply
as human food, malt products, and livestock feed. Carbohydrates constitute about 80% by
weight of barley grain. Starch is the most abundant single component, accounting for upto
65%, but polysaccharides of cell wall origin are also qualitatively important and may represent
more than 10% of grain weight. Malted barley has long been used in the food industry as a
source of flavour, colour, sweetness, enzymes and other nutritional components. The six row
barley has higher enzyme content, more protein, less starch, and a thicker husk than two-row
barley. The higher level of diastatic enzymes makes six-row barley desirable for conversion of
adjunct starches (those that lack enzymes) during mashing. Malted milk foods provide better
operating margins in comparison with conventional dairy products. These foods are valued
for their nutritious status, easy digestibility, high palatability and convenience of consumption.
Currently India is the world’s biggest market for malt based food products. Apart from malted
milk foods opportunities exists for processing of barley into nutritionally enriched breakfast
cereals, convenience mixes and certain other novel foods in combination of milk. The whey
or its nutrients has never been attempted as base material for the development of malted milk
foods or in formulation of barley-whey nutrient based functional food products. Thus, we can
safely conclude that malted milk food as a cereal based milk product is an important value
added product in the Indian market.
Incorporation of beneficial bacteria into foods to counteract harmful organisms in the intestinal
tract has been the most visible component of this new area. The theoretical basis for selection of
probiotic micro-organisms include safety, functional aspects (survival, adherence, colonization,
antimicrobial production, immune stimulation, antigenotoxic activity and prevention of
pathogens) and technological details such as growth in milk and other food base, sensory
properties, stability, phage resistance and viability. Newer avenues as carriers of probiotic
27

32. organisms are being sought. Thus, probiotic foods are defined as those that contain single
or mixed culture of microorganisms and beneficial for the consumer’s health and improves
intestinal microbial balance (Fuller, 1989). Milk though considered a complete food, is deficient
in some components namely fiber and certain micronutrients thus would be a novel item
if deficient components are fortified in requisite amounts. The addition of cereal or cereal
components to milk or by-product obtained from dairy industries is another opportunistic
entrance in the area of functional foods. Cereal acts as substrate for probiotics and in the case
if underutilized cereals are utilized, the value becomes incomparable. Cereal component not
only acts as a substrate but also improves flavour, textural and overall acceptability of the
product.
Probiotic organisms when used solely gives a product with least desirable attributes in the
sense that they lack desirable aroma, and sensory appeal and are rather acidic and sour. The
required suggestive concentration of probiotic bacteria is 106 cfu/g of a product to provide
health benefits (Robinson, 1987). For milk based products, the probiotic strains are often mixed
with Streptococcus thermophilus and L. delbrueckii (Saarela et al, 2000). Lactic fermentation of
different cereals such as maize, sorghum, finger millet, has been found effective to reduce the
amount of anti-nutrients such as phytic acid, tannins and thus improve protein and minerals
availability (Chavan et al, 1988; Lorri and Svanberg, 1993). Fermentation using pure strains of
yeasts and lactobacilli on pearl millet has been associated with improved availability of minerals
(Khetarpaul and Chauhan, 1990). Fermentation using selected probiotic strains results in better
acidification, cell count, and such fermented milks could be used as an application for the
production of lactic beverage containing probiotic organisms (Oliveira et al, 2001). Probiotic
strains of Lactobacillus acidophilus have been reported to reduce the serum cholesterol level
(Gilliland et al, 1985). Lactobacillus acidophilus and bifidobacteria have been reported to synthesize
folic acid, niacin, thiamine, riboflavin, pyridoxine and vitamin K (Rasic and Kurmann, 1983;
Tamine et al, 1995). The probiotic dahi developed at NDRI, was found to significantly delay
the onset of glucose intolerance, hyperglycemia, hyperinsulinemia, dyslipidemia and oxidative
stress in high fructose induced diabetic rats, indicated a preventive role in diabetes (Yadav et
al, 2007).
Vitamin and mineral fortification of foods is a common technique for delivery of nutrients to
the consumer. The addition of vitamins and minerals to milk and food products is used in
many countries as a public health measure, whilst food industries recognize that supplementing
their products with these ingredients can increase market appeal by improving their health
attributes. However, many technological problems may occur upon addition of minerals to
food products, mainly due to the numerous reactions of minerals with other food components.
These problems may be reflected in changes in texture, colour, sedimentation, flavour and/
or the functional properties of the product. Milk and other dairy products are a part of the
daily diet in almost all countries. Dairy products are also easily targeted for specific consumer
audiences, such as females and infants, allowing for the delivery of category specific functional
ingredients. Many consumers also consider dairy products such as yoghurts, low fat milks, or
fruit beverages containing whey protein to be naturally healthy. It helps to make the mineral
and vitamin fortification of dairy-based systems especially desirable.
28

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traditional processes on phytate and mineral content of pearl millet. Food Chemistry.
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Akingbala, J.O. (1991). Effect of processing on flavonoids in millet (Pennisetum americanum).
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Ali, Maha. A.M., Tinay, Abdullahi, H. El., Abdalla, A. H. (2003). Effect of fermentation on the
in vitro protein digestibility of pearl millet. Food Chemistry. 80: 51-54.
Chavan, U.D., Chavan, J.K., Kadam, S.S. (1988). Effect of fermentation on soluble proteins and
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Fuller, R. (1989). Probiotics in man and animals. J. Appl. Bacteriol.66: 365-378.
Gilliland, S.E., Nelson, C.R., Maxwell, C. (1985). Assimilation of cholesterol by lactobacillus
acidophilus. Applied and Environmental Microbiology. 49(2): 377-381.
Haq, M. E., Tinay, Abdullahi, H. El., Yousif, N.E. (2002). Effect of fermentation and dehulling
on starch, total polyphenols, phytic acid content and in vitro protein digestibility of
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30

35. MAJoR AchIeVeMeNts/ techNologIes/ success stoRIes
eMANAtINg FRoM the ceNteR
¾ Developed technologies for the manufacture of variety of indigenous dairy products viz.
Khoa and khoa based sweets, chhana & chhana based sweets, srikhand, Rabri, Paneer etc.
¾ Developed several innovative ready-to-reconstitute formulations for the manufacture
of khoa gulabjamun, Raosgolla, Kulfi,Rasmalai, Basundi, Kheer, Dalia and Paneer curry for
adaptation at industrial scale.
¾ Body slimming effect of conjugated linoleic acid (CLA) established by intervention of
CLA alone and along with SMP on body fat metabolism and blood lipid profile.
¾ Modulatory effect of fermented milk products on immune function. The fermented
milk products were characterized for their ex vivo immune, challenge and allergenic
responses.
¾ Probiotic dahi was proved to be an alternative bio-therapeutic agent for diabetes.
Thus, probiotic dahi could be included in daily meal as a complementary therapeutic
regimen.
¾ Development of Raabadi-like cereal-Based traditional fermented milk foods with
extended shelf-life.
¾ Development of fiber-fortified yoghurt and its formulation consisted of dietary fibers,
both soluble and insoluble. Fiber fortified product exhibited better body and texture
characteristics as compared to control with a similar milk solids level.
¾ Formulation of table spread with added functional ingredients. The table spread
consisted of special designed lipid phase consisting of milk fat and vegetable oils with
added functional ingredients.
¾ Evaluation of barley cultivars for malted milk foods and process development for malt-
milk beverage, malted milk ice-cream
¾ Survival and probiotic properties of Lactobacillus plantarum in fermented milk. Lactobacillus
plantarum could serve as a potential probiotic adjunct culture in the functional and
nutraceutical food for prophylactic as well as therapeutic uses.
¾ Cloning expression and production of haeme-proteins by yeast in fermenters for
combating nutritional iron deficiency: Cloning and expression of human lactoferrin in
Saccharomyces cerevisiae/Pichia pastoris.
¾ Exploring propionibacteria as a potential source of vitamin B12 and functional probiotic
ingredient in a dairy based nutraceutical formulation. Vitamin B12 estimation in milk
was standardized using an immunosorbent method.
¾ Successful commercialization of whey based drinks & soups, arjuna herbal ghee, long-
life functional paneer, mozzarella cheese, emulsifier-stabilizer premixes for frozen
desserts in recent past
¾ Researchable Issues
31

36. ¾ Process development for effective and sustainable or utilization of milk by-products
i.e. whey and skim milk for composite dairy food development
¾ Evaluation of suitable varieties for appropriate value addition through product
development
¾ Development of primary processing equipments and elucidation of effect of primary
and secondary processing on anti-nutritional and nutritional make up of pearl millet
and barley
¾ Formulation and optimization of technological parameters for low cost complementary
foods based on milk by-products and pearl millet & barley for community nutrition.
¾ Technological packages for composite dairy foods like extruded, flaked, convenience
mixes with enhanced health attributes, based on milk by-products (whey & skim milk)
in combination with pearl millet and barley grains.
¾ Probiotic intervention for process development for fermented milk-cereal drinks
and powdered product based on milk by-products and pearl millet and barley for
improvement of gastrointestinal health
¾ Nutritional profiling and validation of targeted health effects of composite dairy foods
through in-vitro analysis, animal studies and human trials
¾ Development of HACCP guidelines /system for composite functional dairy foods
¾ Innovative marketing and popularization strategies for promotion and adoption of
newer health foods for among masses
¾ Appropriate technology transfer and entrepreneurship development interventions for
successful commercialization of developed food products
5. technical programme
objective 1
1.0 characterization and Preliminary Processing of Milk by-products and underutilized
agricultural crops (pearl millet, barley)
2.0 hypothesis:
The judicious application of technologies for effective utilization of milk by-products specially
whey for value addition will assist dairy industries to create new avenues for increasing
the profit margins and provide higher returns on income to dairy farmers. Value addition
in minor agricultural crops like pearl millet and barley, which are usually grown in harsh
climatic conditions with less inputs and rich in bioactive components, create market for such
commodities. It will not only ensure farm profits and income to marginal farmers but also
contribute towards sustainability of environment.
32

37. 3.0 objective 1
To harness the nutritional and therapeutic potential of milk by-products (whey and skim milk)
and underutilized plant species (pearl millet and barley) for development of composite dairy
foods with enhanced health attributes
Activity
Activity 1
Processing of milk by-products i.e. whey and skim milk for development of composite dairy
foods with enhanced health characteristics
(A. K. Singh, A. A. Patel, R.R.B. Singh)
¾ Methodologies
¾ Modification and standardization of processes like pasteurization, concentration
requirements for conversion of skim milk & whey blends for product development
¾ Optimization of membrane processing systems such as Ultrafiltration (UF) and
Nanofiltraiton (NF) and processing parameters such as temperature, flux rate, fold
of concentration etc. for development of nutrient-rich fractions from different whey
systems (paneer and cheese whey)
¾ Standardization for process for Milk Protein Concentrate (MPC) from skim milk
employing UF process, in terms of temperature, flux rate, fold of concentration and
difiltraiton
Activity 2
Screening of available varieties of Pearl millet and Barley for their suitability for value
addition
(Sumit Arora, Vivek Shrama, A.K. Singh, Suman Kapila)
Methodologies
¾ Characterization of improved cultivars of pearl millet and barley for physical,
compositional and nutritional (micronutrients), anti-nutrients and phytochemical
(antioxidants, soluble fiber) profiles using standard protocols
¾ Determination of functional properties of pearl millet and barley grains like gelatinization
temperature, amylolytic activity
Activity 3
Identification and standardization of primary processing technologies for pearl millet and
barley
(S. Balasubramaniam, D. N. Yadav CIPHET Ludhiana)
33

38. Methodologies
¾ Adoption & modifications if required, of existing equipments for primary processing
i.e. dehulling/ pearling/dehusking/milling of grains
¾ Standardization of unit operations (conditioning, milling parameters) involved in
primary processing of pearl millet and barley
¾ Investigation for suitability of packaging and storage conditions for long-term storage
of primary processed grains (i.e. milled grains and flour)
Activity 4
Determination of suitability of the pearl millet and barley for value addition through
development of composite dairy foods (A. K. Singh, Vivek Sharma, Rajeev Kapila)
Methodologies
¾ Optimization of processes like malting, roasting, popping and instantization of barley
and pearl millet grains for product development
¾ Assessment of changes in physico-chemical and nutritional components of barley and
pearl millet grains during malting, roasting, popping and instantization
¾ Preliminary investigation on utilization of secondary processed pearl millet and barley
grains into identified produce prototypes
34

39. 4.0 WoRK PRogRAMMe
2008- 2009- 2010- 2011-
Sl Verifiable Executive 2009 2010 2011 2012
Major activities
No Indicators Agency
II Sem
II Sem
II Sem
II Sem
I Sem
I Sem
I Sem
I Sem
1 Processing of milk Forms of by- NDRI - - -
by-products i.e. products such as
√ √ √ -
whey and skim milk whey concentrate,
for development of WPC, MPC for --
composite dairy foods value addition
with enhanced health -
characteristics
-
2 Screening of available Quantity and NDRI -- -- - -
varieties of Pearl millet Quality of farm
√ √ √
and Barley for their produce procured
suitability for value and supplied to
addition industry in each
candidate crops.
3 Identification and Processing CIPHET -- -- - -
standardization of equipments
√ √ √ √
primary processing
Percent increase in
technologies for pearl
quality and market
millet and barley
value of raw
material due to
primary processing.
4 Determination of Standardized NDRI -- -- -- √
suitability of the pearl process for
- √ √
millet and barley for candidate crops
value addition through utilization
development of
composite dairy foods √ √
35