Coarse grains like sorghum, bajra and grain amaranthus are nutritionally comparable and sometimes score over the major cereals. These grains possess unique nutritional characteristics specifically, they are glutenfree, and have complex carbohydrates, rich in dietary fiber as well as unique phenolic compounds and minerals. The product has been prepared using two to three minor cereals and legumes by puffing technique.
The product can be used by reconstituting either water or milk or can be shaped into balls or burfi of 25 gm each. The product can be consumed by people of all age groups
Central Silk Technological Research Institute (CSTRI)
Acces sibility Controls