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Development and nutritional evaluation of value added products from mothbean [Vigna aconitifolia (Jacq.) Marechal]

KrishiKosh

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Title Development and nutritional evaluation of value added products from mothbean [Vigna aconitifolia (Jacq.) Marechal]
 
Creator Dahiya, Deepti
 
Contributor Boora, Pinky
 
Subject Development, Nutritional evaluation, Value added products, Mothbean [Vigna aconitifolia (Jacq.)
 
Description Value added matthi, papad, wadi, biscuit, sev and noodles were
prepared using mothbean (varieties RMO-423 and RMO-435), fenugreek
(variety Hisar Sonali) and spinach (variety S-23) in different proportions.
The most acceptable ones were analysed for their nutritional value and
shelf value.
Chemical analysis of raw ingredients and the products prepared was
done for their proximate composition, sugars, β-carotene, in vitro protein
and starch digestibility, bioavailability of minerals and for antinutrients.
Matthiprepared by supplementation with mothbean, fenugreek and
spinach were found better for their protein, fat, ash, fibre, total calcium,
iron and zinc content. However, the supplementation also increased the
antinutrients significantly. Fenugreek and spinach also increased
β-carotene content in matthi and all other products. In vitro protein
digestibility of supplemented matthiincreased significantly. Proximate composition, protein and starch digestibility and
HCl-extractability of minerals of supplemented papadwas similar to that of
control. However, antinutritional factors calcium and iron content were
increased on supplementation with mothbean, fenugreek and spinach.
Protein content in wadi increased with mothbean. Fenugreek and
spinach increased antinutrients ash, fibre, calcium and β-carotene content
in wadi. Protein and starch digestibility were at par with control.
HCl-extractability of calcium increased in supplemented wadi.
Proximate composition of biscuits was found improved in all
combinations for protein, ash, fibres, calcium and iron. Antinutrients
increased while protein and starch digestibility decreased significantly in
supplemented biscuits. HCl-extractability of calcium, iron and zinc
increased after supplementation.
Supplemented sev were found better in their proximate
composition. Antinutrients were found increased in sevsupplemented with
fenugreek and spinach. Mineral content and their HCl-extractability
increased after supplementation of sev.
Proximate composition and sugar content were not changed in case
of noodles after supplementation. Protein and starch digestability also
remained unchanged. Calcium, iron and their HCl-extractability were found
increased.
Shelf life of biscuits and matthi was found quite satisfactory upto
one month. It was good for papad, wadi, sevand noodles even upto two
months. Fresh fenugreek and spinach leaves may be converted into dry
powder which may be used round the year for preparing different value
added products in combination with mothbean. Supplemented products
have better acceptability due to their better nutritional quality. Therefore
these value added products should be included in the diet of vulnerable
groups due to their better nutritional quality.
 
Date 2016-09-02T10:09:51Z
2016-09-02T10:09:51Z
2004
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/75073
 
Language en
 
Format application/pdf
 
Publisher CCSHAU