1. JOWAR VERMICELLI

Vermicelli is a long-stranded pasta made from durum wheat semolina. Its name is derived from the Italian word vermi, meaning "worms". It's most commonly available in its dried form, although it is possible to find packages of fresh durum vermicelli. Zinc-rich Jowar vermicelli can be prepared by incorporation of processed gingelly seed powder, jowar semolina and wheat semolina through the extrusion process. 100 gm of Jowar vermicelli contains 11.4 gm of protein, 0.51 gm of fat, 0.52 gm of dietary fibre, 0.52 gm of carbohydrates and 348.4 Kcal of energy.

2. JOWAR BISCUIT

A biscuit is a flour-based baked food product. In most countries biscuits are typically hard, flat, and unleavened. They can also be savoury, similar to crackers. Processing of gingelly seeds includes soaking the seeds overnight and de-hulling the seeds and drying in tray dryer and powdering the seeds. The procedure of making Iron-rich Jowar biscuits includes creaming (fat and sugar powder), mixing with processed gingelly seed powder, sorghum flour in a planetary mixer; dough making, rolling, cutting into shapes in an automatic biscuit cutting machine and baking. 100 gm of Jowar biscuit contains 12.4 gm of protein, 6.3 gm of fat, 2.2 gm of dietary fibre, 76.3 gm of carbohydrates and 485 Kcal of energy.

3. MILLET LADDU MIX

Laddu is an Indian sweet made from a mixture of flour/semolina, powdered low calorie sugar, and shortening, which is shaped into a ball. Millet laddu mix is developed from roasted sorghum fine rawa, finger millet flour, pearl millet flour; powdered low calorie sugar, dry fruits and cardamom are added. The mix has to be mixed with ghee or milk to make round balls before serving.

4. MILLET CAKE

Cake is a soft sweet product made from a mixture of flour, fat, eggs, sugar, and other ingredients, baked and sometimes iced or decorated. Millet cakes have been prepared at ICAR-IIMR using 100% pearl millet, finger millet or foxtail millet flour and adding superior quality fat, sugar, eggs and chocolate/vanilla essence; and also adding all the millets together with varied proportions. Of all the cakes made, finger millet cake was highly acceptable. 100 gm of millet cake contains 9.4 gm of protein and 1.8 gm of fibre.