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Central Agricultural University, College of Community Science, Tura

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20211
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Author: CHUNGKHAM, NGANTHOIBI ×
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    ThesisItemOpen Access
    Development of Value Added Products from Amaranth (Amaranthus L.) Grain
    (Tura, Meghalaya, 2021-07-22) CHUNGKHAM, NGANTHOIBI; Namita, Singh; Indu; Puspita, Das; Shipra, Nagar
    The aim of the study was to standardization of methodology to use different form (broken, roasted, powdered, whole grain etc) of amaranth grain, to formulate and develop value added products of amaranth grain and to analyze the nutritional, biochemical and sensory evaluation of the developed products. The developed products such as Cake, Besan burfi, Coconut Ladoo, Cashewnut burfi and Dosa were evaluated for their nutritional composition, sensory characteristics and biochemical analysis. Ms-Excel 2007 was used for statistical analysis. The results on comparative nutritional composition for Amaranth Flour (AF), Wheat Flour (WF) and Gram Flour (GF) revealed that moisture content was higher in WF than AF & GF. Higher protein content was found in GF (18.77 g) followed by AF (16.5 g) and WF (10.36 g). Dietary fibre reported significantly higher in GF (25.22 g) and AF (16.8 g) than WF (2.76 g). Minerals content reported high in AF than WF but can be comparable with GF. Lysine, tryptophan and lenoleic content observed higher in GF than AF and WF. Different forms of amaranth grain flour i.e. Roasted Amaranth Grain Flour (RAGF), Popped Amaranth Grain Flour (PAGF) and Soaked Amaranth Grain (SAG) were incorporated in popularly consumed food products. Mean scores of sensory characteristics revealed that the products were accepted in terms of their appearance, texture, taste, aroma and overall acceptability. Sensory evaluation of the developed products showed that amaranth flour could be incorporated up to 50 percent in cake, besan burfi and cashewnut burfi and up to 20 percent in coconut ladoo and dosa. Independent- Samples Kruskal-Wallis Test was incorporated in order to check the significant difference of the products. Pairwise comparisons test was done in control & different proportion of the products such as cake, besan burfi, coconut ladoo, cashewnut burfi and dosa. The results of the test were found significant in all the products (p≤0.05). Amaranth grain flour was incorporated in the place of major ingredients of the developed products and made a comparison between the most accepted products and with that of the control for their biochemical analysis. The results on biochemical analysis revealed that incorporation of amaranth flour enhanced the nutritional composition of the products. With the addition of amaranth grain flour up to 50 percent improved protein, fat dietary fibre and minerals content such as iron, calcium, zinc, phosphorus of the developed products.