Millet Flour explained: this guide covers what it means, who it applies to, the step-by-step process, documents required, fees, due dates and penalties in India — so you can stay compliant with confidence and avoid costly mistakes.
The last block of the cereals chapter has 24 short standards for flours and flour-like foods, soy products, tapioca and sago products, breakfast cereals and papad. Each has a definition and a table of five to eight parameters, so the useful skill is knowing which table applies. Millers, soy processors and snack makers can start with FSSAI registration for food manufacturers.
This article reads the text as amended up to 21 October 2024 (FSSAI chapter compendium consolidated to amendment 83; the amendment of 10 July 2025 does not change this chapter). Later notifications should be checked on fssai.gov.in. A compendium is a reference consolidation; the Gazette text prevails.
The flour standards share a pattern of moisture, acid insoluble ash, protein, alcoholic acidity, particle size and uric acid of not more than 100 mg/kg. Multigrain atta must contain whole wheat in the range of 50 to 90 per cent and declare the percentage of wheat flour on the label. Papad has moisture of not more than 15.0 per cent. The text prints 2.4.25 and 2.4.26 without separate headings, as couscous and tempe. Additives follow Appendix A and microbiology follows Appendix B.
Millet and other flours
| Clause | Product | A few parameters exactly as printed |
|---|---|---|
| 2.4.17 | Bajra flour (pearl millet flour) | moisture not more than 13.0; protein not less than 8.0; fat not more than 7.0; particle size to pass a 1 mm sieve (18 mesh) |
| 2.4.18 | Jowar flour (sorghum flour) | moisture 12.0; protein not less than 8.5; crude fat 4.7 |
| 2.4.34 | Ragi flour | moisture 10.0; crude protein not less than 7.0; crude fibre 4.5 |
| 2.4.38 | Mixed millet flour | moisture 11.0; protein not less than 8.0; total dietary fibre not less than 12.0; 98% through 40 mesh |
| 2.4.37 | Multigrain flour (atta) | whole wheat 50 to 90 per cent; moisture 13.0; gluten not less than 3.0; total dietary fibre not less than 12.0 |
| 2.4.21 | Whole maize (corn) flour | moisture 13.0; ash not more than 3.0; 95 per cent or more through a 1.19 mm sieve |
| 2.4.24 | Degermed maize meal and maize grits | moisture 14; protein not less than 7; particle size tables |
| 2.4.33 | Roasted Bengal gram flour (chana sattu) | moisture 8.0; crude protein not less than 20.0; alcoholic acidity 0.15 |
| 2.4.36 | Yellow pea powder | moisture 12.0; protein not less than 22.0 |
The multigrain atta clause lists other permitted ingredients: processed soybean, cereals, pulses, millets, psyllium husk, gluten, wheat bran and fenugreek seeds. Its urease activity test applies where soya is used. Mixed millet flour is defined by a note naming the millets and the pseudo-millets, buckwheat (kuttu) and amaranth (chaulai). The particle-size parameter does not apply to intermediate products that are not meant for direct consumption, where the clause says so. Our article on atta, maida and food grains covers the wheat flours these sit alongside.
Soy and wheat protein products
- Soybean (2.4.19): mature, clean, dried seeds; moisture 12.0, oil content not less than 13.0 on dry basis, acid value of extracted oil 2.5 and uric acid 100 mg per kg.
- Soy protein products (2.4.20): three types, soy protein flour, concentrate and isolate, with crude protein ranges (more than 50.0 and less than 65.0; more than 65.0 and less than 90.0; more than 90.0) and moisture of 10.0 for each.
- Wheat protein products including wheat gluten (2.4.22): vital and devitalised wheat gluten (crude protein not less than 80.0, total ash not more than 2.0) and solubilised wheat proteins (60.0 and 10.0).
- Textured soy protein, soy bari or soy chunks (2.4.27): extruded defatted soy flour; moisture 7, protein not less than 50, hexane 10 ppm maximum, urease index value 0.05-0.2 pH units rise.
- Tempe (2.4.26): a white cake of dehulled boiled soybeans fermented with Rhizopus species; moisture 65 and protein not less than 15.
- Non-fermented soybean products (2.4.30): soybean beverages (plain, composite or flavoured, and soybean-based), semisolid curd, soybean curd, compressed curd, dehydrated curd film and tofu. Tofu has moisture of not more than 76.0 per cent by mass, and a table gives moisture, protein and urease index for each product type.
- Fermented soybean curd (2.4.39): made by lactic fermentation; milk may be added up to 25% of the final product. Without dairy the label says "Non-dairy product"; with dairy, "With low- dairy ingredients".
Our article on coconut milk, cocoa beans, arecanut and edible fungi covers the vegetable protein products in 2.3.59.
Durum, couscous, sago, tapioca and bran
- Durum wheat semolina (2.4.23): durum wheat semolina and whole durum wheat semolina; moisture 12.0 each, total ash 1.3 and 2.1, protein (N x 5.7) minimum 10.5 and 11.5.
- Couscous (2.4.25): durum wheat semolina bound with water, cooked and dried; moisture 13, ash 1.1, granularity from a minimum of 600 microns to a maximum of 2000 microns with a tolerance of 6 per cent.
- Sago flour (2.4.28): from sago palm pith or tapioca sago; moisture 13, starch not less than 96, 95 per cent through a 100 mesh sieve.
- Wheat bran (2.4.29): moisture 12.5 maximum, crude protein not less than 9.0, crude fibre 12.0 maximum.
- Cassava or tapioca product (gari) (2.4.31) and edible cassava or tapioca flour (2.4.32): gari has four granule grades (extra-fine, fine, medium and coarse) by sieve passage, moisture 12.0, and total acidity as lactic acid of 0.6 to 1.0; the flour has moisture 13.0, with bitter cassava detoxified by soaking in water for a few days.
Breakfast cereal and papad
Breakfast cereal (2.4.35) covers ready-to-eat and cooking cereals: puffed, flaked, multigrain, granola-type, cereal bars, muesli and extruded cereals, and porridge. A wholegrain breakfast cereal must have a minimum of 25% whole grain on dry weight basis, and cereals must be the first ingredient. Moisture is not more than 10.0% for products with dehydrated or candied fruits, seeds, nuts or whole grains, and 7.5% for all others. Acid insoluble ash is not more than 0.1.
Papad (2.4.40) is a blend of cereal, millet, pulse or processed soya flour with vegetables, oil, spices, salt and sugar. The table prints moisture of 15.0, acid insoluble ash on dry basis 0.25, alcoholic acidity 0.2 and uric acid 100 mg/kg. The label name may include the vernacular or major-ingredient name beside "Papad".
The 2.4.25 and 2.4.26 numbering
In the compendium text the numbers 2.4.25 and 2.4.26 appear in front of the couscous and tempe standards without separate headings, which is why this article names the products by their clause numbers.
A practical example
Gram Udyog blends wheat atta with ragi, soy and fenugreek to sell a multigrain atta. Whole wheat must be within the 50 to 90 per cent range, and the label must declare the percentage of wheat flour. Because soya is used, urease activity is tested and must be not more than 0.02 pH units rise. A ragi-only pack would instead be checked against the ragi flour table.
Need help with millet and soy products?
The right table depends on what the label calls the product. Our team can map each SKU to its clause and prepare the licence application through FSSAI registration for food manufacturers. For the earlier clauses see our article on corn flakes, pasta, oats and bakery products.
Key takeaways
- Millet flours share a pattern of moisture, protein, acid insoluble ash, particle size and uric acid.
- Multigrain atta needs whole wheat in the range of 50 to 90 per cent and a declared percentage on the label.
- Soy standards cover soybean, protein products, textured protein, tempe, tofu and curds.
- Breakfast cereals carry two moisture limits, 10.0% and 7.5%.
- Papad has moisture of 15.0 per cent and acid insoluble ash of 0.25.
Read next
- Regulations 2.4.1 to 2.4.6: atta, maida, besan and food grains
- Regulations 2.4.7 to 2.4.16: corn flakes, pasta, oats and bakery products
- Cereal and grain standards: rice and wheat
- Sweets and namkeen standards
Disclaimer: Based on the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 as consolidated in FSSAI's chapter-wise compendium (to amendment 83 of 21 October 2024) and the First Amendment Regulations, 2025, as consulted on fssai.gov.in on 2-3 October 2026. Later notifications and the Food Safety and Standards Act, 2006 provisions referred to should be checked. This article is general information, not legal advice; check the official text before acting.