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A Millet Processing Centre for processing of minor millets in a tribal village in Tamil Nadu, has been established with the following millet processing machinery viz., Destoner, Millet Mill, Grain Polisher, Pulveriser, Flour Sifter and Packaging Machinery for enhancement of tribal livelihood. Performance studies on the machinery for processing minor millets viz., little millet, foxtail millet and finger millet grown in the tribal area were carried out. Based on the performance evaluation, the output capacity of destoner cum cleaner was found to be 230 kg/h and 233 kg/h for little and foxtail millet respectively with a cleaning efficiency of 89 and 90% respectively for the above millets. The performance of millet mill revealed that the output capacity was 90-92 kg/h for little and foxtail millet with a dehulling efficiency of 86 and 87% respectively with small percentage of brokens (< 5 %). The capacity of grain polisher was 60-61 kg/h with a polishing efficiency of 85% & 86% respectively for little and foxtail millet. The pulveriser was evaluated for finger millet flour making whereby the output capacity of the machine was 75 kg/h with a milling efficiency of 90% respectively. The cost economics revealed that the tribal farmers could save 85% of the processing cost. The benefit cost ratio was found to be 2.05.The total profit to the tribal Society through Millet Processing Centre was Rs. 21,000/-during the first harvesting season of millets. The above studies have paved way for satisfactory functioning of the Millet Processing Centre in the tribal area.

The aim of storage of minimal processed product is to increase the shelf life and thereby extend the period of availability of minimally processed produce. The silicone membrane makes use of the ability of polymer to permit selective passage of gases at different rates according to their physical and chemical properties. Here, the product stored maintains its own atmosphere by the combined effects of respiration process of the commodity and the diffusion rate through the membrane. A study was undertaken to enhance the shelf life of minimally processed multiplier onion with silicone membrane. The respiration activity was recorded at a temperature of 30±2°C (RH0 60 %) and 5±1°C (RH090 %). The respiration was found to be 23.4, 15.6, 10 mg CO 2 kg −1 h −1 at 5±1°C and 140, 110, 60 mg CO 2 kg −1 h −1 at 30±2°for the peeled, sliced and diced multiplier onion, respectively. The respiration rate for the fresh multiplier onion was recorded to be 5, 10 mg CO 2 kg −1 h −1 at 5±1°C and 30±1°C, respectively. Based on the shelf life studies and on the sensory evaluation, it was found that only the peeled multiplier onion could be stored. The sliced and diced multiplier onion did not have the required shelf life. The shelf life of the multiplier onion in the peel form could be increased from 4-5 days to 14 days by using the combined effect of silicone membrane (6 cm 2 /kg) and low temperature (5±1°C).