Millet based Products

Every variety and sub species of a food grain have a unique code for genetic protein preparation. This intern corresponds to the absorption mechanism and further integration into the muscle and energyutilization in other living matter. Millet grain consist of normal grain structure like pericarp, starch, protein high insoluble fiber and soluble fiber with other trace matters.
In BRMRSS, we studies the real nature of protein basic nature and the fitment of the millet consumption in metabolic disease.

Low Glycemic Index 25 gram of Millet Glycemic Trigger below 33

Mineral Low Food Product for Kidney and Liver Disease

Millet are often promoted as high mineral content material leading to good health. The protein content and mineral is a very optimal combination to take a research on subtraction or addition of a molecule. While our research is aimed to bring down the Glycemic index per serving of 25 gm, we observed presence and able to reduce or increase a particular mineral is easier in the millet. Diabetic disorder and kidney failure present a huge crisis in health.

Millet grains contain oligosaccharides, complex carbohydrates that are not fully digested by humans in the small intestine. These oligosaccharides, like raffinose and stachyose, are primarily present in the grain's endosperm. Raffinose and stachyose are oligosaccharides, a type of complex carbohydrate composed of 3-10 sugar units. Raffinose - is a trisaccharide consisting of sucrose (glucose and fructose) plus one galactose molecule. Stachyose - is a tetrasaccharide consisting of sucrose plus two galactose molecules

Most diabetic patient immediately resort to eat salt based snacks. This method is the dangerous and leads to faster renal deterioration. Like Diabetes are advised to reduce direct sugars, the hypertensive patient are advice to reduce salt in the food. Because salt accumulation increase blood pressure and vascular damage. The salt we are referring to is mineral i.e., sodium, potassium, phosphorus, calcium and fluoride with out interfering the iron or use of any chemical in the process. The most removed mineral in our formula are the sodium to zero level, fluoride to zero level, potassium, calcium and phosphorus are removed to the lowest possible points. Iron and vitamin level are retained as a quick process technology that we have developed..

Renal Food has many unique dietary requirement like presence of essential proteins, fat, calculated carbohydrate short and long acting, protein that have creatine out put is known, presence of other mineral few to be low and few to be high, mineral not absorbed back to the system and most importantly the fiber content that can bring soft roughage and water content. It is important to maintain alkaline nature as body fluids are acidic in this group.

Our product bring the specific renal health drink that are low in sodium, potassium, phosphorus and calcium level processed from Foxtail millet. The process of removing mineral is called as demineralisation. Reduction of sodium and other mineral in normal household cooking is very difficult to achieve. Our trade mark is called as De-NaPKC meaning Demineralize form of Foxtail Flour with low sodium, Potassium, Phosphorus, Calcium and Fluoride and not changing the original Iron content.

Phytic Acid Reduced Millet Flour

Millet and phytic acid as been a long debatable subject. Phytic acid digestion with single stomach animal like human is not possible hence the reduce phytic acid from original millet content is essential. Phytic acid is other wise called as myo-inositol (1,2,3,4,5,6) hexakisphosphate is a an inositol phosphate consisting inositol ring with 6 phosphate group while my refers it eh inositol ring with hydroxyl groups. Phytate negative charge nature make it two molecule addition leading more effective blockage of absorption very classic to zinc, calcium depletion(cation copper zinc). Phytic acid is also a functional store reserve for the phosphorus. In many cases phytic acid act as a ch-elating agent in prevention of absorption. Where insoluble fiber and phytic acid form a wrong digestive pathway. So it is mostly used animal feed, our inhouse process developed bring low phytic level less than 1% of the original phytic acid present in the millet.

Millet and even oats have phytic acid and roasting of oats reduce the phytic content. Because of this nature, millet are not a great choice in MNC in Baby food or medical food formula. BRMRSS provide the technology in removal of phytic acid to millet varieties like Foxtail, little millet, brown top, Sor gam, barnyard and Jowar. We avoided using pearl millet and ragi in this process because of contamination issue. This method is first of its kind with new tech, high success rate , good shelf life.

Enteral Feed

Ryle tune method of feeding is advised in major surgery or patient mostly admitted in the hospital. Common advised Ryle feed for a heart attack or ICU admitted patient is ragi porridge or other porridge. While people preparing the porridge often add ingredients that are restricted and make it as porridge. Indian patient relies for food supply form home most of the time, a reason for contamination. There is a huge requirement of ready to cook - low cal or low mineral. Our product have good product dispersion, good soluble and no clogging , easy to cook in four minutes and can be added with milk or curd as per the dietary critical advice . Due to low mobility the product should be easy to digest, have nutrition that are less carbon emitting and odour less food easy to blend with other food preparations.

Non essential amino acid are alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, and tyrosine
• Essential Amino acid are
• histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine
Not synthesized by human or other mammalian cells hence a external diet is needed what we call as exogen food
Our product comes with a per ml calorie details ad what is the value in milk or curd added should be counted for caloric advice.
Our product comes with a per ml calorie details ad what is the value in milk or curd added should be counted for caloric advice.

Iron toxicity
Iron from plant source are called as phytoferritin. Non-heme iron are seeds, grains, nuts and the dark greenparts of leafy vegetables. Non-heme iron only 2 to 20%. Both present in inorganic and organic way non-heme iron present in food are low molecular weight compounds such as ferric citrate, phosphate, phytate, oxalate and hydroxide, and high molecular weight compounds, i.e., ferritin (protein linking thousands of ferric ions in the mineral core) and lactoferrin in infant formulas (iron transporting proteins).
In plant food fortification and supplementation iron salts are also usually used, such as ferrous sulfate, ferrous gluconate, ferric chloride and ferric EDTA, and less commonly iron carbonyl, amino acid chelate and iron dextran (ferric iron linked by oxygen atoms with a polysaccharide)

While Millet is used by tribal population it can also be the answer for tribal specific problem like sickle cell anemia where frequent blood transfusion is required. Use of chelating agent is a added burden to the patient and alsoside effects are discomforting

We have developed iorn reduced formula and improved iron millet formulas

S.no	Formula	Iron mg/kg	Kanji 100mg	Condition	Original value	% Reduction-Fe3
1	Formula 1	7mg per kg /   0.007	0.0007mg	Severe iron toxicity	47mg	85
2	Formula 2	15.45mg per kg / 0.0015	0.0015mg	reduce iron content in long term chronic use	33mg	54
3	Formula 3	20mg per kg / 0.0020	0.0020mg	To reduce iron content in long term chronic use	40mg	51

Germination Technology of Finger Millet with no bacterial or fungal contamination

Ragi flour germinated has a vast market, but the time needed for germination and temperature also provide a extreme fungal and bacterial growth period. Many think the radiation of ragi will remove the fungal and bacterial growth or control. Microbial growth is a concern because of the toxin secreted called mycotoxin. It is difficult to remove and costly to measure hence many don’t consider it as a standard measure.

Germination often are only very small percent from the grain germinated under the conventional method Our scientific approach of germination included that 80% of the seed is germinated in quicker time and very minimal fungal or bacterial growth or some time none.

Image Uniform germination of Ragi seeds
Germination is carried out in sterile environment and the germination of millets procedure for 5 millets are avaible with us.

Insoluble Fiber
Various publication take the whole millet for analysis of the fiber content. Milling technique and polishing create a huge change in actual fiber content and thus each manufacturer have different content. Each millet diet have a specific ayurvedic food character hence caution should be applied in selection, example the use of Foxtail millet can increase disease of vata or vataja rogas. While all

Image Finger Millet with clean smooth consitency

medical properties of reducing Glycemic index is associated with fiber coat they are mostly removed in commercial productions. Our BRMRSS technology provide flour of high insoluble fibre where the nutritional deposits are present default in the grain. A high advantage for keto flour manufacturer Is to have fiber rich and able to blend with other high fat ingredients. If you are a keto flour supplier you can contact us for further details.

Image Left side is with Insoluble fibre and right side is with soluble fibre Millet used is finger Millet

Vegan Mineral Formulations
anana Flowers In India isa agricultural waster after two harvest. They are generally feed to cows. Most of the mineral supplement like calcium are sourced from mollusk shells. We searched for a alterative vegan source that have low carbohydrates or lower sugar absorption mechanism, mineral that are bio available and can be used with out salt or preservative and should not have any odour or taste and easy blending with Indian food items. The main idea is a single source with multiple mineral that matches recommended dose of minerals per day with colon friendly properties

The banana plant is the largest herbaceous flowering plant. All the above-ground parts of a banana plant grow from a structure called a corm. Plants are normally tall and fairly sturdy with a treelike appearance, but what appears to be a trunk is actually a pseudo stem composed of multiple leaf-stalks (petioles). Bananas grow in a wide variety of soils, as long as it is at least 60 centimetres (2.0 ft) deep, has good drainage and is not compacted. They are fast-growing plants, with a growth rate of up to 1.6 metres (5.2 ft) per day.

Image Banana flower pod

The leaves of banana plants are composed of a stalk (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudo stem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudo stem, the edges are forced apart

The banana fruits develop from the banana heart, in a large hanging cluster called a bunch, made up of around nine tiers called hands, with up to 20 fruits to a hand. A bunch can weigh 22–65 kilograms (49–143 lb). The stalk ends of the fruits connect up to the rachis part of the inflorescence. Opposite the stalk end, is the blossom end, where the remnants of the flower deviate the texture from the rest of the flesh inside the peel.

After two harvest the blossom is a waste product and often neglected from the farmer and cut of. We have studied the properties of this blossom. All blossom are collected from trichy national banana research institute for authenticity.

Image Banana Flower

Commercial use
This product is not a available in the away we prepare and processed. It is in Powder form can be used along with fenugreek in making of chapati and also used in many other preparations Below are the results of the research

Image Nutritional Concentrated Value by process developed by our lab

Moringa Leaves

In India Moringa leaves are exported in large quantities. Our research is make sure the moringa leaves are reaching the intended biological function.

Image Special Processing of Moringa Leaves

Moringa leaves is made up of carbo, protein vitamin, new we have developed new method o get the insoluble protein the lead amino acid that is need for neuro well being . Neuro well being is related to the diabetes, hypertension and pain causing disease condition related to nerve . Moringa leaves are known for carrying EAA, we lack the ability to digest this EAA. We have develop method for extraction, and available EAA forms of Moringa.

Fructose Low honey Processing

Honey lemon gold is a frequent word we listen but not any product is present in the market with this combinations. Consider 100gm of honey it contain 80 gram of the carbohydrates in this the main sugar is the fructose that is 35 to 40 grams roughly. Fructose is metabolised in the liver via lipogenesis leading to fatty liver basically contributing in fasting tri glycerides and LDL cholesterol. Many consume honey as a holistic treatment while they are contributing to fatty liver indirectly. Our process is to reduce fructose add friendly sugar and make it safe for consumption. This product have two technology that is dissolved lemon and ginger and Gold

Removal of pesticides and Macha preparation from Camellia sinensis

Camellia sinensis is a species of evergreen shrub or small tree in the flowering plant family Theaceae. The estate established are mostly from British period leading to long use of pesticides and other impurities. We have developed method to process the green tea that protect all the polyphenols. Tea leaves (Camellia sinensis) contain a complex mixture of bioactive compounds, primarily polyphenols (30-40% dry weight), including catechins (EGCG), flavonoids, and tannins. They are rich in methylxanthines, notably caffeine (3-4% dry weight), plus theanine, amino acids, chlorophyll, vitamins, and over 600 volatile compound..

Image Leaves after cleaning Process developed in our lab

Chemical Constituents:
Polyphenols (30-40%): Primarily catechins such as Epigallocatechin-3-Gallate (EGCG), Epigallocatechin (EGC), Epicatechin-3-Gallate (ECG), and Epicatechin (EC). These provide antioxidant properties and, along with flavanols (quercetin, kaempferol), determine the quality of the beverage. Protected Catechins give a different flavor including EGCG (epigallocatechin gallate), EGC, ECG, and EC. Theaflavins and Thearubigins Formed during oxidation, these define the color and taste of black tea while all our product are little exposed to oxidation and we have developed product called white tea .Image Black tea and white tea developed in our lab Flavanols: Quercetin, kaempferol, and myricetin. methylxanthines: Caffeine is the main stimulant (roughly 3% of dry weight), with smaller amounts of theobromine and theophylline.

Amino Acids: Theanine (5-N-Ethylglutamine is is present in 60% of the amino acid along with aspartic acid and glutamic acid. Our tea has a unique green colour that is milder than the green visible and the fine Chlorophyll (green color), carotenoids which are pigment of the tea leaves is protected.

Image Colour of green tea very light product developed in our lab

Flavanols: Quercetin, kaempferol, and myricetin. methylxanthines: Caffeine is the main stimulant (roughly 3% of dry weight), with smaller amounts of theobromine and theophylline.

Amino Acids: Theanine (5-N-Ethylglutamine is is present in 60% of the amino acid along with aspartic acid and glutamic acid.
Our tea has a unique green colour that is milder than the green visible and the fine Chlorophyll (green color), carotenoids which are pigment of the tea leaves is protected.

Image Colour of green tea very light product developed in our lab

Volatile Compounds: Over 600 compounds, including alcohols and aldehydes derived from carotenoids and fatty acids are highly protected in our process. While we have tested the taste of the tea that we have developed with various traditional formulation like rose, mint, tulsi, lemons, various fruit dried, Honey and Gold. Gold Infused tea is a method specific handled with great care on amount safe for per day consumption.

Image Gold Infused green lemon honey tea