Moringa Leaves Kodo Millet Vermicelli (180 G)

🌿 Processing of Moringa Leaves Kodo Millet Vermicelli Using Sprouted Kodo Millet Flour

Ingredients Composition

• Sprouted Kodo Millet Flour – 85%
• Dehydrated Moringa (Drumstick) Leaf Powder – 15% (for natural fortification with iron, calcium, and antioxidants)
• RO Treated Water – As required (for dough preparation)

🛠️ Processing Steps

1. Selection & Cleaning of Grains

• Premium-grade kodo millet grains are cleaned using destoners, air classifiers, and vibratory screens to remove all foreign matter.

2. Sprouting of Kodo Millet

• Soaking: Cleaned grains are soaked in RO-treated water for 8–10 hours.
• Germination: Sprouting is carried out at 28–30°C with 75–80% humidity for 24–30 hours, enhancing enzymatic activity and reducing antinutrients like phytic acid.
• Drying: Germinated grains are tray-dried at <50°C to preserve bioactive compounds.

3. Moringa Leaf Processing

• Fresh organic moringa leaves are washed, shade-dried, and dehydrated in low-heat dryers to retain chlorophyll and nutrients.
• Dried leaves are ground to a fine powder (100–150 mesh) and sieved to ensure uniform particle size.

4. Milling & Blending

• Sprouted kodo millet grains are stone-milled into fine flour.
• Moringa powder is blended into the flour at 5% w/w, offering a green hue and a subtle earthy flavor while enhancing iron, calcium, and vitamin A content.

5. Dough Preparation

• The blended flour is mixed with RO-treated water and kneaded into a pliable dough.
• Optionally, a small quantity of cold-pressed coconut oil is added to improve dough smoothness.
• Dough is rested for 20–30 minutes for complete hydration and binding.

6. Vermicelli Extrusion

• Dough is extruded into thin strands using a cold-press vermicelli extruder.
• Strands are cut to standard lengths (10–12 cm) and air-dried initially to firm up the shape.

7. Drying & Dehydration

• Vermicelli strands are placed in tray dryers at 45–48°C until moisture content drops below 10%, ensuring good shelf stability and texture.

8. Packing & Storage

• The dried vermicelli is packed in food-grade, moisture-barrier eco-packaging.
• Shelf life: 6–9 months when stored in a cool, dry environment away from direct sunlight.

🌟 Nutritional & Functional Highlights

✅ Moringa Leaf Powder – Rich in iron, calcium, vitamin A, chlorophyll, and antioxidants
✅ Sprouted Kodo Millet – Low glycemic index, high in dietary fiber, and good for heart and metabolic health
✅ Gluten-Free – Safe for celiac and gluten-sensitive individuals
✅ Anti-inflammatory & Detoxifying – Thanks to moringa’s phytochemicals and flavonoids
✅ Strengthens Immunity & Bone Health

🍽️ Quick Serving Suggestion: Moringa Millet Lemon Vermicelli

Ingredients:

• 1 cup moringa kodo millet vermicelli
• 1 tsp cold-pressed sesame oil
• 1/2 tsp mustard seeds, urad dal
• Curry leaves, green chilies
• Turmeric, rock salt
• Lemon juice, roasted peanuts

Method:

1. Boil vermicelli in water for 2–3 minutes until soft. Drain and set aside.
2. Temper mustard, urad dal, curry leaves, and chilies in oil. Add turmeric and salt.
3. Toss in the cooked vermicelli. Mix well and cook on low heat for 2 minutes.
4. Finish with lemon juice and top with roasted peanuts.