The Central Institute of Fisheries Technology (CIFT) recently unveiled a range of innovative food products combining millets and fish. Aimed at enhancing both nutrition and economic opportunities, ICAR-CIFT is championing entrepreneurship in the development of ready-to-eat foods enriched with fish protein and lipids.
In an effort to address nutritional deficiencies, ICAR-CIFT organised a workshop focusing on aqua-millets, supported by the Department of Science and Technology. The workshop drew 19 participants, including entrepreneurs and farmers, keen to explore the potential of millet-based functional foods fortified with fish protein and lipids.
Over the next three years, ICAR-CIFT aims to develop a variety of ready-to-eat functional foods blending the nutritional benefits of millets with the richness of fish protein and lipids. George Ninan, Director of CIFT, highlighted the opportunities in millet entrepreneurship and encouraged participants to utilise the institution’s agri-business incubation centre for support.
Beyond fostering entrepreneurship, these initiatives offer numerous benefits, including job creation and economic growth, while ensuring food security. The production of these food items, coupled with workshops and projects, contributes to local community development.
Previously, CIFT introduced a diverse range of millet and fish-based food products, including gluten-free cookies, fishMi sausages, and millet muffins fortified with collagen peptide. According to CIFT scientists, these products represent a blend of innovation and nutrition, with the addition of fish protein significantly enhancing their nutritional value.
The incorporation of fish protein into millet-based foods provides essential nutrients such as high-quality protein and omega-3 fatty acids, making them particularly beneficial for vulnerable groups such as children, pregnant women, and the elderly. These initiatives underscore ICAR-CIFT’s commitment to promoting sustainable nutrition and entrepreneurship in the fisheries sector.
