365 Days 365 Business Ideas: August 2013

Start a Maize Chips Making Business

A corn chip is a snack food made from cornmeal fried in oil or baked, usually in the shape of a small noodle or scoop. Corn chips are thick, rigid and very crunchy. Corn chips have the strong aroma and flavor of roasted corn, and are often heavily dusted with salt .Corn chips are a snack food made from corn. The corn is made into dough and formed into shapes such as scoops or triangles, and then the corn chips are baked, deep fried, or simply dried.

How to Make...?

Ingredients

100 gms maize flour (makai ka atta)
50 gms plain flour (maida)
1 tbsp oil
salt to taste
oil for deep-frying

For serving

2 1/4 cups Corn Chips
3/4 cup Salsa Dip
1 tsp chopped green chillies
3 tbsp Sour Cream
3 tbsp grated processed cheese
salt to taste

Method

For the corn chips

v Mix the maize flour and plain flour with 1 tablespoon of oil and salt.

v Make dough by adding hot water. Knead very well.

v Roll out the dough into small circles with the help of a little plain flour. Prick lightly with a fork.

v Deep fry lightly in oil.

v Remove from the oil and sprinkle salt while hot.

How to serve

v Arrange the corn chips in a plate.

v Just before serving, spread the salsa dip on top and sprinkle the chillies thereon.

v Warm the cream and cheese together. Add a pinch of salt and spread over the corn chips.

v Put under the grill for a few seconds.

v Serve immediately.

Benefits

Health Benefits

Corn has gathered a diverse reputation in the U.S. For some people, corn is a "staple" food that provides the foundation for tortillas, burritos, or polenta. For others, corn is a "snack" food that comes in the form of popcorn and corn chips. For still others, corn is a "special summertime food" that is essential at barbecues and cookouts. But regardless of its reputation, corn is seldom considered in the U.S. as a unique source of health benefits. Yet that's exactly what research results are telling us about this amazing grain.

Antioxidant Benefits

While it might sound surprising to some people who are used to thinking about corn as a plain, staple food, or a snack food, or a summertime party food, corn is actually a unique phytonutrient-rich food that provides us with well-documented antioxidant benefits. In terms of conventional antioxidant nutrients, corn is a good source of vitamin C as well as the mineral manganese. But it is corn's phytonutrients that have taken center stage in the antioxidant research on corn. When all varieties of corn are considered as a group, the list of corn's key antioxidant nutrients appears as follows:

Antioxidant Phytonutrients in Corn

anthocyanins
beta-carotene
caffeic acid
coumaric acid
ferulic acid
lutein
syringic acid
vanillic acid
protocatechuic acid
zeaxanthin

Digestive Benefits

Anyone who has eaten fresh corn-on-the-cob or freshly popped popcorn knows how satisfying this food can be to chew. Some of that satisfaction comes from corn's fiber content. At 4.6 grams of fiber per cup, corn is a good fiber source, and in research studies, corn intake is often associated with good overall fiber intake. For example, persons who eat popcorn tend to have 2-3 times more overall whole grain intake than persons who do not eat popcorn, and they also tend to have higher overall fiber intake as well.

Corn fiber is one of the keys to its well-documented digestive benefits. Recent research has shown that corn can support the growth of friendly bacteria in our large intestine and can also be transformed by these bacteria into short chain fatty acids, or SCFAs. These SCFAs can supply energy to our intestinal cells and thereby help lower our risk of intestinal problems, including our risk of colon cancer. The amount of corn fiber analyzed in recent studies has been relatively high at 12 grams per day. That's the same amount provided by about 2.5 cups of fresh corn. While that amount might be more than any person would consume in a single meal, it's an amount that a person might easily eat over the course of several days. We suspect that future research will demonstrate the risk-reducing effects of smaller amounts of corn consumed over a longer period of time.

Blood Sugar Benefits

Given its good fiber content, its ability to provide many B-complex vitamins including vitamins B1, B5 and folic acid, and its notable protein content (about 5-6 grams per cup), corn is a food that would be expected to provide blood sugar benefits. Fiber and protein are key macronutrients for stabilizing the passage of food through our digestive tract. Sufficient fiber and protein content in a food helps prevent too rapid or too slow digestion of that food. By evening out the pace of digestion, protein and fiber also help prevent too rapid or too slow uptake of sugar from the digestive tract up into the bloodstream. Once the uptake of sugar is steadied, it is easier to avoid sudden spikes or drops in blood sugar.

Consumption of corn in ordinary amounts of 1-2 cups has been shown to be associated with better blood sugar control in both type 1 and type 2 diabetes. Fasting glucose and fasting insulin levels have been used to verify these blood sugar benefits. Interestingly, in elementary school-age and teenage youths already diagnosed with type 1 diabetes, whole grain cornbread has emerged in one study as the whole grain food with the highest acceptability among all whole grain foods. Youth participants in the study who consumed whole grain cornbread were also less likely to consume fast foods.

Other Benefits

In countries outside of the U.S., numerous studies have examined the ability of corn to improve overall nourishment, especially when combined with legumes. Researchers conducting these studies have been interested in absorption of minerals like zinc, calcium and iron, as well as overall energy and protein intake. Maize (corn)-bean meals (typically consumed in the form of porridge that combines these foods) have been shown to help improve overall nutrient status and to help provide outstanding nutrient richness in the diet.

One fascinating new area of research on corn involves its potential anti-HIV activity. Lectins are special proteins found in virtually all foods (and for that matter, in virtually all organisms) that can bind onto carbohydrates or onto carbohydrate receptors that are found on cell membranes. In the case of some micro-organisms (including the HIV virus), the binding of lectins onto sugars has been shown to help inhibit activity of the virus. One specific lectin found in corn (called GNAmaize) has preliminarily been shown to possess this HIV-inhibiting property. Of course, much more research is needed to determine the relationship between everyday consumption of corn as a whole food and HIV infection risk.

Corn 1.00 cup 149.00 grams 143.04 calories
Nutrient	Amount	DV (%)	Nutrient Density	World's Healthiest Foods Rating
fiber	3.58 g	14.3	1.8	good
vitamin C	8.20 mg	13.7	1.7	good
vitamin B3	2.51 mg	12.5	1.6	good
manganese	0.25 mg	12.5	1.6	good
vitamin B5	1.18 mg	11.8	1.5	good

Corn Chips Making Machine

Since 1996, Jinan Dayi Extrusion Machinery Co., Ltd. is a professional manufacturer of extrusion snack machinery, foodstuff and packaging machinery.

Specifications

corn chips making machine use corn powder, cereal powder as material

double-screw extruder

SLG65-CJ/DJ

Capacity:100~160kg/h

Corn Chips Making Machine

1. produce breakfast cereal which is one kind of nutritional convenient food which is produced by this process line

2. use grist as basic material, with different shapes, such as, granule, flake, animal, etc.

3. One outstanding characteristic of the breakfast cereal is that it contains abundant compound carbohydrates and dietary fibre, strengthens lots of microelements, such as vitamin and mineral, and also can be added with cocoa and sugar, like honey and maltose.

4. Such breakfast cereal can be drunk directly after mixed into coffee, milk, yoghourt or functional drink. Children can eat breakfast cereal as sweet crispy snack.

5. Parameters:

Model	SLG65-CJ Breakfast cereal process line	SLG65-DJ Breakfast cereal process line
Installed power	87.97kw	90.56kw
Power consumption	57kw	59kw
Capacity	100-150kg/h	120-160kg/h
Dimension	35000×2000×2600mm	36000×2000×2600mm

Corn chips Manufacturers India

SNP Exports

Category : Corn Chips Manufacturers India

Address : 3A, Saraswathy Puram II Street,Chromepet,Chennai-600044, Tamil Nadu, INDIA

Mobile : +91-9444382890

Mallabhum Agri Biotech Pvt. Ltd.

Address : 1/A, Bipin Ganguly Road,Dum Dum-700030, West Bengal, INDIA

Phone: 91-33-65344656

Mobile: +919831113681

Fax: 91-33-65344656

Akansha Food Products

Category : Corn Chips Manufacturers India

Address : 1143, Hari Phatak,Mhow-453441, Madhya Pradesh, INDIA

Phone : 91-7324-270001
Mobile : +919826161733
Fax : 91-7324-275396

For more details

http://www.eworldtradefair.com/corn-chips-manufacturers-india.html

http://www.indianyellowpages.com/india/manufacturers/c/corn.htm

Start a Ragi Based Papads Making Business

Ragi is the common name of Finger Millet in Southern part of India. Along with oats is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low fat most of which are saturated fats.
Ragi is a wonder cereal grain as it has numerous health benefits.

Ragi Health Benefits

Ragi or finger millet is available as ragi whole, ragi flour, multigrain flour, and breakfast mixes such as malted ragi flour.

Nutritional benefits of ragi: Ragi has a high content of protein.
It is an extremely good source of iron and calcium.
Ragi flour can be used to make flat breads, chappatis, dosas, idlis. Ragi grains are malted and the grains are ground. The ground flour is then mixed with milk, boiled water or yoghurt and consumed. Ragi bhakri, and ambli (a sour porridge) are popular foods in Goa and Maharashtra.

Because of its high nutritional content ragi flour is recommended as a weaning food especially in the southern parts of India.
The Ragi based foods are highly suited for expectant mothers and elderly due to there high calcium and iron content.

Content	Amount(Typical)	Amount (Range)
Carbohydrate	72.6	71.3-89.5
Protein	7.7	5.8-12.8
Fibre	3.6	3.5-3.9
Fat	1.3	1.3-2.7

There are basically two methods by which you could make Raagi flour

Method 1 – Quick Method

It is quite simple where you just dry roast the millet seeds (ragi) on a skillet, cool them completely and then grind it up into flour. Its not time consuming and gets done in a jiffy. Use them as required in recipes.

Method 2 – Longer Method, But Nutritious

This method is what I like to go for. Yes Agreed that it takes time, but the enhanced nutrition that it has to provide is immense and the time put in is totally worth it. This method involves sprouting the seeds and then following Method 1. This is what I have shown below.

Step 1 : Sprout Ragi – See How to Sprout Ragi here

Step 2: Dry roast the Ragi in a skillet on low heat.

It roasts pretty fast, hence regular stirring on the side with full attention is required.

Step 3: Cool it completely. Otherwise it will lump up while grinding.

Step 4: Back in India we would usually go to a food mill where they break it down into fine powder. You can try to replicate it at home too, though it takes longer, more effort and careful monitoring.

Run it for few seconds, give it a quick stir with a spoon -

let it sit for few more seconds to avoid overheating the processor

and then grind again

It sure takes a while to complete it – but its worth it- isnt it.

You can see the process pictures

It takes me a complete 20-30 minutes to bring it to the Food mill powder consistency. Its not must that it should be a complete powder. Sometimes I leave it with little bits and pieces like the picture one above this one…but few of you might not prefer hence you can grind it finely

Make sure the flour is cooled (if warm) and then store it in an air tight container. I store my powder in a zip lock bag in the freezer section.

How to Make Ragi Papads

Ingredients

Ragi Flour - 1 kg
Salt to taste
Ground chillies- according to spice

Method

Grind into a fine flour

Add the chillies ,salt & asafoetida to the flour.

Add hot water and beat the mixture in a stone amortar to make a hard dough

Roll the dough into round balls

Flatten these balls into round thin plates like a roti using rolling pin

Spread these plates on a clean white muslin cloth (preferable dhoti) and allow them to dry for a day or two till they compkletely dry

Store them in dry, airthight container. You can either fry them in oil or grill them & serve.

Papad Making Machine

Proudtion Capacity: Papad 200 to 300Nos P/Hr
Rottis: 60 to 80 Nos P/Hr
Req,HP: 1.5 to 2 HP

Four Brothers Ex - Imp Pvt Ltd., Chennai

Address: No. 123/255, Linghi Chetty Street, 1st Floor , Chennai - 600001, Tamil Nadu, IndiaPhone: +(91)-44-42163224Website: http://www.fourbrothersindia.com/