👉
Rich source of dietary protein.
👉 Good source of dietary fibre, thiamine,
folate, magnesium, niacin, phosphorus, copper and several other vitamins and nutrients.
👉 Manufacturing Process: Edible Groundnut Flour
shall be made by expelling oil from fresh, clean mild roasted groundnut
kernels. After expelling to separate the groundnut oil from groundnut the resulting
groundnut cake is finely grounded like a powder form using a grinding mill. Finally the
groundnut flour packed with suitable packing material.
👉 Nutritional Information 100gm (aprox.): Energy 390 Kacl, Protein 45grams
👉 Direction for Use: It can be used as a flour alternative
in gluten free baked goods like bread, pancakes, cookies, muffins and ect,...
Groundnut Flour can be used in protein shakes, providing an easy way to increase protein intake.’
Also blend it in to smoothies for an excellent way to add protein and peanut flavor.
Edible Groundnut Flour mix with water and a natural sweetener to make a low-fat peanut butter alternative.
👉 Specifically for infants aged six months to two years children.
👉 Based on cereals, millets, pulses, nuts, soybeans & vitamin and mineral premixes.
👉 Its nutrients and calories support protein, energy, vitamins, minerals and healthy growth.
👉 Nutritional Information 100gm (aprox.): Energy 400 Kacl, Protein 15-20grams
👉 Direction for Use:
Take a clean vessel for the preparation of food.
Boil water in a separate vessel.
Take the specified quantity of Sathumavu as per the serving size.
Add hot water to the Sathumavu and make it into a porridge.
Serve immediately to the beneficiaries.
Discard the unused porridge/ ladoos.
👉 In India, the supply of milk proteins has been limited.
👉 Therefore, the Indian Standards Institution adopted a standard viz., IS 7021, in 1973 to guide manufacturers regarding
the exact nutritional requirements of protein rich food supplements.
👉 Nutritional Information 100gm (aprox.): Energy 400 Kacl, Protein 15-20grams
👉 Direction for Use:
Take a clean vessel for the preparation of food.
Boil water in a separate vessel.
Take the specified quantity of Sathumavu as per the serving size.
Add hot water to the Sathumavu and make it into a porridge.
Serve immediately to the beneficiaries.
Discard the unused porridge/ ladoos.
👉 Designed to combat iron deficiency anemia and iodine deficiency disorders.
👉 The cause of Iron deficiency is the inadequate consumption
of dietary Iron or its insufficient absorption because of a predominantly cereal based
diet.
👉 Fortifying edible common salt with dietary iron has been found to be an effective
measure in increasing dietary intake of Iron.
👉 Jaggery is one of the traditional items of various ingredients in Indian way of cooking
on auspicious functions.
👉 Manufacturing Process: Jaggery making is a simple process comprising of crushing sugarcane for juice
extraction, filtration, boiling of juice for concentration and then cooling and
solidifying to give jaggery blocks or powders. Generally during boiling of juice,
bleaching agents (chemical) are added to give a bright golden colour for jaggery.
During the bleaching process there will be some loss of nutrients.
👉 Jggery is rich in iron , Vitamin C which is required for the healthy body.There
will be a considrable loss in these nutrients during using bleaching agents.
👉 To preserve
the total natural ingredients in jaggery we are not adding chemical agents for colouring
Jaggery.
👉 Our process of making Jaggery is with selected and cleaned sugarcane and without adding
any chemical ingredients for colouring Jaggery.
👉 Contains Iron, Folic Acid, and Vitamin B12 — essential for improving hemoglobin levels and preventing anemia.
👉 Heat-stable formulation that withstands typical Indian cooking methods such as boiling and steaming.
👉 Visually Identical: Similar in color, size, and texture to natural rice grains for easy blending.
👉 Cook as regular rice. No special preparation needed.
👉 Available Packs: 1 kg, 5 kg, 10 kg, 25 kg, and 50 kg laminated food-grade bags.
👉 Shelf Life: 12 months under recommended storage conditions.
👉 Mix 1 kg of Fortified Rice Kernels with 100 kg of regular rice.