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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur

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Subject: Food Technology × Author: Golhani, Rama × End date: 2018 × Start date: 2015 ×
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    ThesisItemOpen Access
    Standardization of instant chakli using kutki and different pulses
    (JNKVV, 2015) Golhani, Rama; Singh, Alpana
    As health is a major concern, in our day -to-day life, nutritious and health beneficial products are on high demand. Keeping this in mind, a new innovative idea of making an instant chakli mix was introduced. Now-a-days, small millets and multigrain contributes to be the main ingredient of the recipe. Minor millets like kutki (little mil let) are described as nutritious millet and had received far less research and development attention than other crops with regard to improvement and utilization. It is the main source of protein and minerals in the daily diets of tribal and weaker section living in remote rural areas. Millets are nutritionally superior to other cereals. The millet contains a high proportion of complex carbohydrate and dietary fiber which helps in prevention of constipation and slow release of glucose to the blood stream. Millets are rich in B vitamins, especially niacin, B6 and folic acid as well as Calcium, Iron, Potassium, Magnesium and Zinc. Cereal pulse based chakli rich in protein and highly energetic snacks consumed and liked by everyone. Millet is a minor cereal of high nutritional value, but its consumption is limited; this is thought to be mainly due to the non -availability of ready-to-use or ready-to-eat millet products. Therefore the present study was conducted to the test of suitability and optim ization of different pulses (lentil/ fieldpea/ cowpea/ greengram/ chickpea/ soybean/ arhar) and little millet (kutki) in instant chakli mixes and its chakli. The obtained results on various parameters i.e. sensory, physical, functional, nutritional and sto rage studies have been made and summarized . The formulation s F2, C2, G2 and S2 prepared with the ratio of 20rice:20blackgram:40kutki:20pulse flour was found best with excellent sensory qualities whereas L3, Ch3 and A3 were acceptable at the ratio of 10rice:10blackgram:50kutki:30pulse flour. The instant chakli mix prepared from mixed flour (M2) was found acceptable in all sensory parameters as colour and appearance, flaour, texture, taste, and overall acceptability with 30rice:15blackgram:30ku tki:5lentil:5cowpea:5fieldpea:5greengram :5chickpea. A Non significant difference was observed in case of all physical parameters such as bulk density, weight, diameter and number of chakli and instant mixes. Hunter colour analysis of all instant chakli mixes and chakli showed decreased in L -value in all samples with supplementation of various pulse flours to mixes. The water absorption capacity was found to be maximum in L1, F2, C3, G2, Ch1, S1, A1, M1 prepared from lentil, fieldpea, cowpea, greengram, chic kpea, soybean, arhar mixed flour respectively. The fat absorption capacity was found to be highest in L1, F2, C2, G4, Ch2, S2, A3, M2 prepared from different pulses. The in vitro digestibility was found to be maximum in L4, F4, C3, G3, Ch3, S4, A4, M2 prep ared from different pulses. All instant chakli mixes prepared from pulses and kutki were nutritionally superior in terms of protein, fibre, ash, fat and minerals i.e. iron and phosphorus. The highest amount in phosphorus exhibited by L2, F4, C4, G4, Ch4, S4, A2, M5.and Iron by L4, F1, C4, G1, Ch4, S4, A1, M5 formulations. Polypropylene was found to be the best as compared to other packaging materials for storage of instant mix up to 90 days. It may be concluded from the above results t hat value added chakli fortified with kutki and different pulses were found organoleptically and nutritionally superior in terms of protein, fibre, ash and mineral contents. These products can be exploited for commercial venture because of their high nutri tional quality. It was suggested that soybean being the cheapest source of quality protein may be used to prepare common daily food stuff to increase its nutritional value, acceptability and palatability of product. Development and consumption of such valu e added products will help in increasing the utilization of all pulses. It will also improve status of kutki among cereals and economic upliftment of millet producers hence will contribute for the health of the population.