Record Details

Nutritional Evaluation and Acceptability of Value Added Products Based on Composite Flour (pearl millet-sorghum-mung beanmarwa)

KrishiKosh

View Archive Info
 
 
Field Value
 
Title Nutritional Evaluation and Acceptability of Value Added Products Based on Composite Flour (pearl millet-sorghum-mung beanmarwa)
 
Creator Rana, Neha
 
Contributor Dahiya, Saroj
 
Subject flours, bakery products, millets, biological phenomena, vegetables, processed plant products, beans, sorghum, sugar, proteins
 
Description The present study was conducted to develop value added products utilizing composite flour
(pearl millet (WH-901-445) sorghum (HC-125) mung bean (MH-125) and marwa leaves) to evaluate
the nutrient composition and acceptability of value-added products. The most acceptable and storable
value added products were analyzed for shelf life study. Six types of composite flours were prepared
from blanched pearl millet: sorghum: germinated mung bean in ratios of 80:10:10 (Type-I), 60:20:20
(Type-II) and 40:30:30 (Type-III) and with incorporation of marwa leaves’powder in ratios of
75:10:10:5 (Type-IV), 55:20:20:5 (Type-V) and 35:30:30:5 (Type-VI). The composite flours were
utilized in development of value added products like traditional products viz-chapatti, parantha, ladoo,
sev and matar, bakery products i.e. cake and biscuit, extruded product i.e. pasta. The physico-chemical
and nutritional characteristics of composite flours were studied. Most acceptable value added products
were studied for their nutritional composition and shelf life study. The results indicated that Type-I and
Type-V composite flour had significantly higher values for sedimentation. Further, water absorption
capacity was significantly higher for Type-II composite flour and marwa leaves’ powder supplemented
composite flours Type-IV and Type-VI showed similar values. On the basis of nutritional evaluation,
it was found that Type-III and Type-VI composite flours had highest content of protein, crude fiber,
ash, total sugar, reducing sugar, non-reducing, total dietary fiber, soluble dietary fiber, calcium, In vitro
protein and starch digestibility, total phenolic content and DPPH free radical scavenging activity. On
the basis of organoleptic evaluation, it was found that Ladoo, sev, chapatti, matar, parantha, biscuit
and pasta developed from Type III and Type VI composite flours were most acceptable products
whereas cake in combination of Type II and Type V composite flours was most acceptable by the
judges. Chapatti and parantha prepared from composite flours were in the category of ‘liked very
much’ whereas other value added products fall in the category of ‘liked moderately’. Nutritional
evaluation of all the value added products exhibited that marwa leaves’ powder supplemented
composite flour Type-VI based products had significantly higher content of crude fiber, ash, total
soluble sugar, total dietary fiber, soluble dietary fiber, insoluble dietary fiber, calcium, iron, total
phenolic content and DPPH free radical scavenging activity as compared to unsupplemented and
controls. Shelf life studies showed that storable value added products like ladoo, sev, matar, biscuit and
pasta were organolepticly acceptable during the storage periods (0-60th day) and fell in the category of
‘liked moderately’ to ‘liked slightly’. Fat acidity content and peroxide value of stored products
increased significantly from 0th day to 60th day. Products based on Type III composite flour contained
significantly higher content of fat acidity and peroxide value. Supplementation of marwa leaves’
powder caused significant reduction of fat acidity and peroxide value in the all stored products during
the storage period (0-60th day). All the value added products supplemented with marwa leaves’
powder were found to have better nutritive value and better shelf life as compared to unsupplemented
ones.
 
Date 2016-02-04T11:46:36Z
2016-02-04T11:46:36Z
2015
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/64154
 
Language en
 
Format application/pdf
 
Publisher CCSHAU