Postharvest operations, such as threshing, drying, cleaning, packaging, storage, processing and transportation are as significant. This comprises the second half of activities following pre-harvest operations. Therefore, these are crucial processes in the whole food chain for millet production. Secondary processing of cereals includes the following processes: fermentation, baking, puffing, flaking, frying and extrusion. Puffing - Puffed grains are often used as breakfast cereals or as snack food. During puffing, grains are exposed to a very high steam pressure which causes the grain to burst open. Post-harvest technology lies in the fact that it has the capability to meet food requirement of growing population by eliminating losses making more nutritive food items from raw commodities by proper processing and fortification.

Chapter Major Millet Processing

I hope this will be helpful for your research.

Post-harvest operations should be done after storage! Millets are valuable for long-term food supplies. Millets in general, proso (Panicum miliaceum) in particular, have durable seed coats that allow millet to be stored for longer periods--years if necessary. Although the seed coat must be removed before processing for food, that high lignin coat protects valuable nutrients from being attacked by fungi during field dry-down and absorbing moisture in proper storage. Thirdly, to minimize stored grain insect damage, long-term storage of millet should have very few seeds with seed coat removed--meaning stored grain insects invade, eat, and reproduce on stored millet that has no seed coat.

Thanks Dr Gary Wietgrefe Sir for participating in the discussion.

Post-harvest technology lies in the fact that it has the capability to meet food requirement of growing population by eliminating losses making more nutritive food items from raw commodities by proper processing and fortification. Prior to processing, millets undergo post-harvest unit operations such as drying, threshing, cleaning, winnowing, decortication, etc. The harvesting can be performed either by cutting whole plant or by cutting the head only. This is followed by separation of grains which is done by drying, threshing and cleaning. The second, which is referred to as primary processing, involves further treatment of the grain to clean it, remove the husk or reduce the size. The products from primary processing are still not consumable. The third stage (secondary processing) transforms the grains into edible products. Processing makes food more edible, palatable and safe, and preserves it so it can be eaten beyond the harvest season. Food processing is also a tool that offers greater variety in foods and therefore increases the consumer's choice. Understanding that secondary processes are necessary and planning for them from the outset can have a positive impact. When this is done, products can be manufactured, assembled, and packaged in a continuous flow with minimal or no disruption, which can help lower costs and increase efficiency.

Post harvest processing of millet involves all the unit operation in transforming the millet grains into different products with a view of value addition or extension of shelf life of the grain or product. This could be processing into millet flour, which could be used to make different products example Fura a Nigerian traditional food consumed with milk. Secondary processing involves cleaning, removing unwanted material, desto

ning, washing, drying etc for further processing.

Processing, millets undergo post-harvest unit operations such as drying, threshing, cleaning, winnowing, decortication, etc. The harvesting can be performed either by cutting whole plant or by cutting the head only. This is followed by separation of grains which is done by drying, threshing and cleaning. Processing, millets undergo post-harvest unit operations such as drying, threshing, cleaning, winnowing, decortication, etc. The harvesting can be performed either by cutting whole plant or by cutting the head only. This is followed by separation of grains which is done by drying, threshing and cleaning. Millet grains, before consumption and for preparing of food, are usually processed by commonly used traditional processing techniques include decorticating, malting, fermentation, roasting, flaking, and grinding to improve their edible, nutritional, and sensory properties. Secondary processing includes the processes: fermentation, baking, puffing, flaking, frying and extrusion. Puffing - Puffed grains are often used as breakfast cereals or as snack food. During puffing, grains are exposed to a very high steam pressure which causes the grain to burst open. Postharvest activities means services performed on crops, after their harvest, with the intent of preparing them for market or further processing. Postharvest activities include, but are not limited to, crop cleaning, sun drying, shelling, fumigating, curing, sorting, grading, packing, and cooling. Proper management of post-harvest systems can serve as a major help in resolving various social and economic issues. A significant decrease in post-harvest loss can alleviate food insecurity all over the world. Simultaneously, food safety can be ensured by protecting commodities from mold growth and contamination.

Hi Rk Naresh

Cleaning process; different machines are required depending on the purity of the seed. Air screen cleaner and stoner are required at a minimum.

Drying process; water activity should be less than 0.65 if long-term storage is required.

If the moisture is too low due to excessive drying, the next step, hulling, will result in more endosperm chipping and a lower yield.

Hulling process; Millet can be hulled by centrifugal force hitting the urethane liner. Hull can be separated with an aspirator or the like.

Parling process: The rice bran layer is bitter and the taste deteriorates, so in Japan, paring and polishing are performed. Also, if the bran layer remains, an oxidized odor will occur during storage.