Patents
A process for the preparation of improved flour from gluten-lacking grains selected from sorghum and Pearl millet, having enhanced shelf life and other characteristics such as described herein, the said process comprises: removing inorganic and organic refractions by subjecting the grains to cleaning and steaming the cleaned grains of step (a) in an autoclave at atmospheric pressure for a period of 5-25 minutes at a temperature ranging between 97°-100°C drying the grains of step (b) in the shade and allowed to stand for 12-48 hours; grinding and sieving the whole coarse grains of step (c) to obtain flour adding an additive of rice origin such as herein described to the flour product of step (d) to get the desired improved flour.