Optimization of traditional puffing of a nutritious local grain (Amaranthus spp.) and development of a scalable business model supporting community health

Abstract

Promoting and encouraging use of diverse nutritious grains is not only healthy but can also, provide livelihood opportunities to rural groups.The study attempted a farm to table approach by standardizing traditional puffing of amaranth grains and training women for a batch scale process to develop a scalable business model. Manual puffing process for amaranth grains was developed and standardized. Puffed samples were compared with market samples for sensory parameters, expansion ratio, nutritive composition and sodium content using SPSS and MS-excel statistical analysis.It was observed that direct heat puffing of cleaned and sieved grains on inclined karahis, provided good puffing efficiency (approximate 94%). Manually puffed grains had similar nutritional values and were crunchier than the market samples. Though, the machine puffed samples had better expansion ratio but, a higher sodium content of 1349.01 ± 0.073 and 1346.15 ± 0.014 mg/100g was reported when compared with manually puffed grains having only 135.3 ±0.037mg/100g of sodium. Individual capacities of women were observed for six months to develop a learning curve to understand production efficiencies. The production capacity of women ranged from 2250 kg to 3250 kg per month. A traceable model was developed, by procuring grains from small and marginal farmers, and processing undertaken by trained women groups. A production of 34, 936 kg of puffed grain in the FY 2020-21 indicated a potential for a sustainable business supporting livelihoods and health.