Post Harvest Technology :: Agriculture :: Millets
| RAGI |
| VALUE ADDITION |
| Ragi Vermicelli : |
| 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 |
30 g |
| Whole wheat flour |
40 g |
| Ragi |
30 g |
| Water |
30 ml |
| Salt |
2 g |
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Method
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Sieve refined wheat flour, whole wheat flour and ragi flour blends in a BS 60 mesh sieve, steam for five minutes, cool and sieve again.
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Fill the flour in the mixing compartment of the pasta-making machine and blend with water and salt for 30 minutes and extrude.
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Steam the vermicelli for 5 minutes
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Allow to temper in room temperature for 8 hours
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Dry in a cabinet drier at 60  for 6 hours.
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