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The purpose of this study was to investigate the sensory properties and chemical composition of corn and sorghum flakes manufactured using 25, 50, 75 and 100 per cent date syrup (DS), instead of sugar.

Ten individuals assessed the overall acceptability, taste, texture and aroma of flakes. The chemical composition of each type of flake was determined, and these characteristics compared with those of control corn and sorghum flakes (without DS).

The overall acceptability of sorghum flakes ranged from 6.3 (100 per cent DS flakes) to 6.8 (25 per cent DS flakes); however, the difference was not significant. Values for taste, texture and aroma of sorghum flakes ranged from 5.3 (taste of 100 per cent DS flakes) to 7.2 (texture of 25 per cent DS flakes). For corn flakes, values ranged from 6.20 (aroma of 100 per cent DS flakes) to 7.20 (texture of 25 per cent DS flakes). For both sorghum and corn, the colors of 25-100 per cent DS flakes were significantly different from controls (p = 0.0002). The total carbohydrate, fat, protein and ash contents were 81.669 per cent, 1.545 per cent, 13.27 per cent and 3.52 per cent for corn flour, and 83.38-85.78 per cent, 1.7-2.0 per cent, 10.02-12.13 per cent and 2.36-3.92 per cent for sorghum flour, respectively. The total carbohydrate, fat, protein and ash contents were 81.63 per cent, 5.75 per cent, 9.80 per cent and 2.82 per cent for corn, and 86.31-84.99 per cent, 3.15-4.27 per cent, 7.64-7.94 per cent and 2.92-2.79 per cent for sorghum flakes, respectively.

Corn and sorghum flakes produced with DS are acceptable to consumers, and their nutrient values indicate potential health benefits.

Maize (Zea mays) is an important staple crop in Nigeria, mostly processed into fermented porridges. Describes an attempt to develop a convenience food from fermented maize. Maize was processed into flakes through home level processing of dry‐milling, steeping, sieving, cooking and drying. Three fermented products were formulated by varying the proportions of cooked porridge and fermented maize slurry. The moisture, protein, fat, crude fibre, ash and starch content ranges of the products varied. Cooked paste viscosity showed that the sample with highest cooked porridge concentration (75 per cent), CSWC, had the highest starch set back and gelatinisation indices. Ease of cooking for the products ranged between 5‐6 min. Sensory qualities revealed that the sample with the least cooked porridge concentration (25 per cent), CSWA, had the least overall acceptability while CSWB and CSWC were as acceptable as Ogi pap in taste, odour and overall acceptability at 5 per cent level of significance.

Pasta is popularly consumed in developed and developing countries. Many low-income homes that could not afford protein-rich foods consumed pasta without further supplements as a meal. However, pasta is deficient in protein and some other health-promoting substances. Deoiled sesame and amaranth flours are rich in protein, minerals, amino acids, antioxidants and many non-nutrient-based health benefits. Formulating a nutrient-dense pasta product (spaghetti) would reduce protein-energy malnutrition (PEM) and improve the health status of pasta consumers. This study aims to investigate some bioactive, nutrients and non-nutrient components of developed and optimized spaghetti pasta from deoiled sesame, amaranth and modified sorghum starch blend.

Amaranth, sorghum and sesame grains were sorted, wet-cleaned and dried. Sesame grain was roasted while starch was extracted from sorghum grain. The innate starch was modified by heat-moisture treatment. The prepared grains and starch were milled into flours and formulated into different flour mixtures using the Box-Behnken design of response surface methodology and the process was modeled and optimized. The flour mixtures were made into spaghetti pasta. Proximate, mineral, amino acids, biological value, protein efficiency ration, phytochemical, antioxidant activity, physico-functional and sensory properties of the formulated spaghetti were evaluated using standard procedures.

An optimal mixture of deoiled sesame (31.12g/100g), amaranth (56.56g/100g) and modified sorghum starch (12.32g/100g) were established, which yielded protein (25.79g/100g), appearance (96.65%), taste (94.57%) and acceptability index (97.37%). The spaghetti was significantly (p-values ranged from 0.001 to 0.018) superior in protein, ash, fat, fiber, calcium, magnesium, zinc, alkaloids, total phenolic, flavonoids, 2,2-diphenyl-1-picryl-hydrazl (DPPH) and ferric ion reducing antioxidant power (FRAP) relative to the control (100% wheat flour). Amino acid showed that the product is rich in histidine, isoleucine, phenylalanine and threonine. The high essential amino acid index of the product indicated that it is a good protein source. The spaghetti was significantly (p-values ranged from 0.001 to 0.021) superior in aroma, taste and acceptability index relative to the control.

This study showed the feasibility of developing spaghetti pasta from deoiled sesame, amaranth grains and modified sorghum starch. The production process described in this study is scalable; and the process could be applied on a small scale for the development of self-entrepreneurs and industrially. The high protein content of the product indicated that it could be used to reduce PEM in developing countries.

The purpose of this paper is to examine the market structure and value chain of pearl millet grain and fodder in India. There is a decline in demand for human consumption, with an increase in demand for non-food uses like cattle and poultry feed, raw material for starch and breweries industry. This paper explores alternative channels, uses and value chains of pearl millet grain and fodder. The paper examines in what ways small farmers can benefit from the evolving alternative uses for pearl millet grain in cattle and poultry feed industry, breweries and starch industry. The paper also analyses the impact of aggregators in increasing the efficiency of the value chain.

The study collected primary data from farmers, traders, commission agents and exporters and importers with innovative marketing channels with aggregators (Self-Help Groups) and without aggregators to analyze the prospects for improvements in marketing channels and value chain.

Given that the production of pearl millet is scattered and thin, there is a lot of scope for market aggregators to increase scale economies to reduce market costs to supply in bulk to food and industrial uses. Although there was some demand for human consumption high-quality grain, most of the future demand will come from cattle and poultry feed industry, breweries and starch industry. To tap these larger potentials, farmers need to aggregate their produce and ensure regular supply in bulk quantity at least to compete the cost with alternative grains like maize and broken rice.

The research is based on the field-level data collection and observations obtained from Western India. This paper provides insights how the value chain of pearl millet is working and what improvements are needed to make value chain more efficient and inclusive. Although the results are applicable to similar neglected crops and area, more caution is needed.

Through the formation of farmer aggregators, farmers can enhance their bargaining power vis-a-vis industry.

Till now, there is no study that explored the pearl millet value chain in detail in India, and the paper tries to fill this literature gap.

The purpose of the study was to highlight the nutritive values and evaluate the safety level of beverages formulated from selected cereal filtrates in Nigeria.

The cereals that were used for the formulation of the beverages are: 100 percent white maize, 100 percent yellow maize, 50:50; white: yellow maize, and 100 percent sorghum bicolour. All the cereals were purchased from Odo-Ogbe market in Ile-Ife, Nigeria.

The results showed that the level of the minerals present in the cereal filtrates ranged from 39.1 to 43.6; 236 to 303; 362.4 to 462; 23.6 to 68.3; 26 to 41.5; 0.66 to 2.37; and 0.5 to 2.2 mg/100 g for sodium (Na), calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), and manganese (Mn), respectively. Microbial load ranged from 2.0 to 3.0×10−3 cfug. Results of nutritional composition such as percentage moisture, protein, fat, carbohydrate, ash and crude fibre ranged from 91 to 93, 1.5 to 1.75, 0.03 to 0.040, 0.25 to 1, 1.48 to 1.70 and 3.33 to 5.31 g/100 g, respectively, while the energy value ranged between 66.60 and 75.56 kcal. The values obtained for vitamin C and thiamin ranged from 0.30 to 0.40 and 0.56 to 0.70 mg/100 g, respectively.

The micronutrients in the formulated beverages met the minimum recommended daily allowance and also possessed antimicrobial activities. However, the results showed that the proximate composition was high in water and low in other nutrients but still compared favourably with previous findings. It was concluded that the beverage produced from selected fermented cereal filtrates waste was safe and rich in micronutrients.

The learning outcomes of this paper is as follows: to showcase how a futuristic mission and planned branding initiatives can help start-up social enterprise to create a successful brand; to explain how a comprehensive understanding of the target group and innovative products/services and channel strategies help GoBhaarati position itself as an upcoming not for profit social enterprise; to argue how proper brand mission and branding can help even a small startup to create a brand identity in a fiercely competitive fragmented market dominated by big players; the constraints GoBhaarati faced in constituting and aligning distribution channel. These impulsions can have legal, environmental and or managerial foundations.

GoBhaarati Agro Industries and Private Limited (GoBhaarati) operated as a nonprofit social enterprise in the Health and Wellness Industry, providing natural indigenous traditional Indian products such as millets, honey, turmeric, jaggery, rock salt and serving millet-based snacks to consumers. At the epicenter of Gobhaarati's branding strategy was its health and wellness positioning. The company's mission was to increase the positive perception of millets and to convince consumers that there was intrinsic value in a product's origin and production processes. Iriventi aimed to achieve a turnover of at least ten crores by 2025, but the company's sales and financial resources were limited. With this clouding in mind, Iriventi could not decide whether to let GoBhaarati stay niche in business or to expand it organically.

Graduate and executive management education students can use the case. The case may also be used to focus on entrepreneurship and distribution management for start-up social enterprises.

Teaching Notes are available for educators only.

CSS 8: Marketing.

The pearl millet kernels were sorted, dehulled, wined, grown, sieved (to produce millet flour), mixed with defatted groundnut concentrate (10, 20, … 50 per cent), spiced (2 per cent – ginger, clove and red pepper), conditioned (with water), weighed into 20g pices, molded, steamed for 30 minutes, mashed to a smooth dough, molded back to a ball, coated with maize flour ready for use. The effect of the added groundnut on the physico‐chemical (moisture, protein, fat, ash, carbohydrate) and sensory (flavour, colour, texture) quality were evaluated. There was an increase in the moisture (19.60‐23.90 per cent), protein (12.69‐20.18 per cent), fat (2.27‐2.51 per cent), ash (2.8‐3.18 per cent), but a decrease in the carbohydrate (62.65‐50.23 per cent). Also, there is a decrease in the mean scores of the texture (7.05‐5.45 per cent) but an increase in that of colour (6.50‐7.15 per cent) with an increase in the added groundnut concentrate (0‐50 per cent). The mean score for odour and taste decreased at above the 40 per cent added groundnut concentrate.

“Streets broad and narrow”. In terms of shops and retail trade, it was always the narrow streets of town centres which attracted the trade, although the shops were small cramped for space, but always a cosy, friendly air. Few ever became vacant and although interspersing chain shops seemed to break the rhythm, most were privately owned, run through the years by generations of the same family. The shops removed the proverbial meanness of narrow streets; the lights, the shopping crowds, especially on Saturday nights; shop frontmen bawling their prices, the new boys calling the late editions—all this made shopping an attractive outing; it still does. There were the practical advantages of being able to cross and re‐cross the street, with many shops on both sides within the field of vision. The broad highway had none of these things and it was extremely rare for shops to exist both sides of the street, and still less to flourish. It is much the same to this day. Hygiene purists would find much to fault, but it was what the public wanted and curiously, there was very little food poisoning; it would be untrue to say outbreaks never occurred but they were extremely rare.

Unleavened bread (chapatti and roti) is the staple diet of people in the Indo‐Pak region, utilizing almost 90 percent of the wheat produced in the region. To improve the nutrition of chapattis, normally legume flour is used in the region. The purpose of the current study is to assess the nutritional quality and safety of chapattis supplemented with soy flour.

Wheat and soybean were procured and soy flour was prepared. Trypsin inhibitor contents and mineral contents of different flour and chapattis prepared were determined. Chapattis were prepared from different flour blends and whole wheat flour. To assess the quality and acceptability, the chapattis were presented to a panel of judges and the sensory evaluation was carried out for color, taste, aroma, chew ability, folding ability and overall acceptability characteristics. The data obtained for each parameter were subjected to statistical analysis to determine the level of significance.

The phytic acid and trypsin content were higher in un‐autoclaved soy flour supplement composite flour. The defattening of soy flour also increases the level of these anti‐nutrients in chapattis. The phytate and trypsin content of composite flour decreased as a result of baking. The protein, fiber and ash contents of composite flour increased while moisture content and nitrogen free extracts (NFE) decreased by the addition of soy flour. Mineral contents of chapattis except Mn increased by the incorporation of soy flour. The chapattis were found acceptable by the panel of judges at 10 percent replacement level of whole wheat flour by soy flour.

The results of the study indicate that 10 percent supplementation of soy flour in wheat flour was found acceptable by consumers as it did not affect the sensory attribute. For improved nutrition and to combat protein energy malnutrition, chapattis flour can be supplemented with soy flour.

The soy supplementation of wheat flour will improve the nutritional quality of the chapatti flour as soy flour is rich in high‐quality protein and mineral. The anti‐nutritional can be minimized or inactivated by autoclaving the soybean.

This study aims to create a systematic knowledge base on importance and utilization patterns of underrated pseudo-cereals prevalent in the northeastern hilly (NEH) region of India, namely, buckwheat, Job’s tears, chenopod and amaranth, enabling their diversified use to develop innovative food products from them. The information presented in the paper would facilitate scientists, trainers and young entrepreneurs in developing many novel food products from these underrated pseudo-cereals.

Major scientific information has been collected from Scopus, Web of Science and Google Scholar. Several keywords such as underrated crop, pseudo-cereals, buckwheat, chenopod, Job’s tears, amaranth, value addition and utilization were used to find the data. Relevant information was collected by using about 60 recent research and review articles.

The main findings of this comprehensive study include compiled record of utilization of underrated pseudo-cereals found in the NEH region of India and their scope to innovate smart food products.

The paper presents a comprehensive record of nutritional benefits and utilization status of the underrated pseudo-cereals available in the NEH region of India. This knowledge base would help both the researchers and other professional working in the processing of these crops.