Multi Millet Bun

The millet bun technology developed by CSIR-CFTRI offers a nutritionally superior alternative to conventional wheat buns by incorporating diverse millets rich in fiber, minerals, and bioactive compounds. It addresses rising consumer demand for healthier bakery products while maintaining acceptable sensory qualities. The technology also supports sustainability by promoting climate-resilient crops like millets, thereby enhancing food security, improving public health outcomes, and creating value across agricultural and food processing sectors.

Millet bun technology involves the formulation of composite flour blends using millets such as ragi, bajra, and jowar along with wheat flour to ensure structural integrity. The process includes dough preparation, fermentation, proofing, baking, and packaging under optimized conditions. The resulting buns exhibit improved nutritional composition, including higher fiber and micronutrient content, while maintaining desirable texture and taste. The technology is commercially viable and suitable for large-scale production. This technology finds application in bakery industries, quick-service restaurants, and small-scale food enterprises aiming to produce healthier alternatives to traditional buns

The primary advantages of millet bun technology include enhanced nutritional quality, improved dietary fiber intake, and increased mineral content compared to conventional buns. It supports gluten dilution while maintaining acceptable product quality. The technology also encourages millet cultivation, benefiting farmers and promoting sustainable agriculture. Furthermore, it aligns with public health goals by offering low glycemic index foods, and provides economic opportunities for food processors through value-added product development.