Bajra Noodles, Organic (180 G)

 

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Processing of Bajra Noodles Using Sprouted Bajra Flour

Ingredients Composition

• Sprouted Bajra (Pearl Millet) Flour – 80%
• Tapioca Flour – 16%
• Cluster Beans Powder – 2% (for natural binding and elasticity)
• Cold-Pressed Coconut Oil – As required (for dough consistency and texture)
• Rock Salt Powder – As required
• Water – RO treated

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Processing Steps

1. Selection & Cleaning of Grains

• Bajra grains are carefully selected and cleaned to remove stones, dust, and broken kernels.
• The cleaned grains are washed thoroughly using RO-treated water to ensure food safety and hygiene.

2. Sprouting Process

• Soaking: The grains are soaked in RO-treated water for 8–10 hours to activate natural enzymes.
• Germination: The soaked grains are incubated at 25–28°C with 75% relative humidity for 24–36 hours to induce sprouting, increasing the bioavailability of iron and reducing phytates.
• Drying: Sprouted grains are shade-dried followed by tray drying at <50°C to retain nutrients while reducing moisture content.

3. Milling & Blending

• The dried sprouted grains are stone-ground or milled into fine flour (100–150 micron mesh).
• The flours are blended in the ratio of 80:16:2 (Sprouted Bajra:Tapioca:Cluster Beans Powder) to improve texture and elasticity of noodles.

4. Dough Preparation

• The blended flour is mixed with rock salt, cold-pressed coconut oil, and RO water to form a soft, pliable dough.
• The dough is kneaded and rested for 30 minutes to ensure hydration and proper texture formation.

5. Extrusion & Noodle Formation

• The dough is passed through a cold extrusion machine fitted with a thin die to form long noodles.
• The noodles are cut into desired lengths (15–20 cm) and placed on mesh trays.

6. Steaming & Pre-Drying

• Noodles are steam-cooked for 3–4 minutes to firm up structure and improve elasticity.
• They are air-dried for 30–40 minutes to remove surface moisture.

7. Drying & Shelf Stability

• Final drying is done in a tray dryer at 45–50°C till the moisture content reaches <10% for shelf stability.
• Dried noodles are cooled and tested for moisture before packaging.

8. Packing & Storage

• Packed in biodegradable, moisture-resistant pouches or vacuum-sealed to maintain freshness and prevent rancidity.
• Stored in a cool, dry place. Shelf life: 6–8 months under ambient conditions.

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Uses of Sprouted Bajra Noodles

✅ Gluten-Free – Naturally free from gluten, suitable for celiac and gluten-sensitive individuals.
✅ Iron-Rich – Sprouting enhances iron bioavailability, supporting anemia prevention.
✅ High in Fiber – Supports gut health, digestion, and satiety.
✅ Heart-Healthy – Contains magnesium and lignans beneficial for cardiovascular function.
✅ Low Glycemic Index – Helps in better blood sugar control, ideal for diabetics.

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Recipes Using Sprouted Bajra Noodles

1️⃣ Bajra Noodles in Spiced Tamarind Broth

🔹 Ingredients:

• 1 cup sprouted bajra noodles
• 1 tbsp cold-pressed coconut oil
• 1 tsp tamarind paste
• 1/4 tsp turmeric powder
• 1/2 tsp cumin and mustard seeds
• 1 tbsp jaggery
• Rock salt to taste
• Curry leaves

🔹 Method:
1️⃣ Boil bajra noodles for 2 minutes, drain and set aside.
2️⃣ Heat oil, temper with cumin, mustard seeds, curry leaves.
3️⃣ Add turmeric, tamarind paste, jaggery, salt, and a little water.
4️⃣ Simmer and then toss in the noodles.
5️⃣ Serve hot as a tangy millet comfort bowl.

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2️⃣ Stir-Fried Bajra Noodles with Sesame & Greens

🔹 Ingredients:

• 1 cup sprouted bajra noodles
• 1/2 cup chopped greens (spinach, amaranth)
• 1 tsp sesame oil
• 1/2 tsp garlic paste
• 1 tsp soy sauce
• 1 tsp sesame seeds

🔹 Method:
1️⃣ Boil and rinse bajra noodles in cold water.
2️⃣ Sauté garlic in sesame oil, add greens and cook for a minute.
3️⃣ Add soy sauce, salt, and toss in the noodles.
4️⃣ Garnish with sesame seeds and serve warm.

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3️⃣ Creamy Bajra Noodles with Nut Paste

🔹 Ingredients:

• 1 cup sprouted bajra noodles
• 2 tbsp cashew or almond paste
• 1 tsp ginger paste
• Rock salt to taste
• 1 tbsp cold-pressed coconut oil
• 1 tsp lemon juice

🔹 Method:
1️⃣ Heat oil, sauté ginger, add nut paste and little water.
2️⃣ Add salt and cooked bajra noodles, toss gently.
3️⃣ Drizzle lemon juice and serve creamy and warm.