Barnyard Millet Vermicelli (180 G)

🌾 Processing of Barnyard Vermicelli Using Sprouted Barnyard Millet Flour

Ingredients Composition

• Sprouted Barnyard Millet Flour – 100%
• Water – RO treated (as required for dough consistency)

🛠️ Processing Steps

1. Selection & Cleaning of Grains

• Carefully selected barnyard millet (Echinochloa frumentacea) grains are sourced for their high iron and dietary fiber content.
• Grains undergo thorough air-suction cleaning and triple water wash to remove dust, husk, stones, and contaminants.

2. Sprouting Process

• Soaking: Cleaned barnyard grains are soaked in RO-treated water for 6–8 hours.
• Germination: Soaked grains are germinated in a humidity-controlled chamber (28–30°C, 70–75% RH) for 24–36 hours.
• Drying: Germinated grains are dehydrated at <50°C to retain enzymatic activity and antioxidant levels.

3. Milling

• Dried sprouts are stone-ground to obtain a fine-textured flour (100–120 mesh), preserving bran, B-complex vitamins, and minerals.

4. Dough Preparation

• Sprouted barnyard flour is mixed with RO-treated water to prepare a smooth, soft dough.
• Rested for 20–30 minutes to ensure proper hydration and natural binding through gelatinized starches.

5. Vermicelli Formation via Extrusion

• Dough is loaded into a cold extruder fitted with fine vermicelli dies.
• Continuous strands are extruded, cut into uniform lengths (10–15 cm), and air-rested to remove surface moisture.

6. Final Drying

• Semi-dried vermicelli strands are transferred to tray dryers at 45–48°C.
• Dried to a final moisture content <10% to prevent microbial growth and improve shelf life.

7. Packaging & Storage

• Dried vermicelli is sealed in moisture-proof, biodegradable packaging.
• Stored in a cool, dry area, shelf life: 6–9 months under ideal conditions.

🌟 Nutritional Highlights

✅ Low Glycemic Index – Ideal for diabetics and weight-conscious diets
✅ High in Iron, Magnesium & B Vitamins
✅ Gluten-Free and Easily Digestible
✅ Supports Gut Health – High in dietary fiber
✅ Traditional Fasting Millet – Light yet nourishing

🍽️ Quick Recipe: Barnyard Millet Vegetable Vermicelli

Ingredients:

• 1 cup barnyard millet vermicelli
• 1 tbsp cold-pressed sesame or coconut oil
• 1/4 tsp mustard seeds, 1/4 tsp cumin
• Curry leaves, green chilies, ginger
• Chopped carrots, beans, peas
• Rock salt and lemon juice to taste

Method:

1. Steam or boil vermicelli for 3 minutes. Drain and fluff.
2. In a pan, temper mustard, cumin, and curry leaves.
3. Add vegetables and sauté till just cooked.
4. Add steamed vermicelli and toss well. Finish with lemon juice.