TNAU Agritech Portal :: Post Harvest Technology

Post Harvest Technology :: Agriculture :: Millets

RAGI

VALUE ADDITION

Ragi Noodles

Extrusion cooking because of its low cost and continuous processing capability has been accepted as one of the most useful technologies during the recent years in the field of food processing.

Ingredients

Refined wheat flour	70 g
Ragi	30 g
Water	30 m l
Salt	2 g

Method

Sieve refined wheat flour (control) and ragi flour blends in a BS 60 mesh sieve, steam for five minutes, cool and sieve again.
Fill the flour in the mixing compartment of the pasta-making machine and blend with water and salt for 30 minutes and extrude.
Steam the noodles for 5 minutes
Allow to temper in room temperature for 8 hours
Dry in a cabinet drier at 60 for 6 hours.