23 Apr Production technique of Paddy's value added product Poha (Flaked Rice)
धान के मूल्य वर्धित उत्पाद पोहा (फ्लेक्ड राइस) की उत्पादन तकनीक Paddy (Oryza sativa) is second largest major cereal crop which produces starchy seeds. Rice is a source of nourishment for more than half of the world’s population. iT is one of the leading food crops of the world. The paddy is converted into edible form of the rice for which the paddy undergoes several post harvest operations. Rice flakes are prepared from paddy. It is also popularly known as "Poha". It is a fast moving consumer item and generally eaten as breakfast item. It can be fried with spices and chilly to make hot and tasty food item or milk / curd is mixed with it and then eaten. Flaked rice is a thin crispy snack. It is mainly used as Breakfast cereal. It has high content of fiber & calorific value. It can easily be soaked in cold or hot water. Fig. 1: Raw material paddy grain and its value added product flaked rice (poha) Processing methods of flaked rice The process of product (flaked rice in two different size ) development is depicted in the flow diagram shows the steps involved in process for preparation of flaked rice. Raw paddy was soaked in the water for 24 to 30 hours at a room temperature to increases its...