Soy fortification in instant mangodi mix
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Date
2016
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JNKVV
Abstract
Traditional foods play an important role in local identity, consumer behavior, the transfer of cultural heritage for future generations, and the interaction of this heritage with the rest of the world. Snack, defined as a light meal eaten between regular meals include a broad range of products that can take many forms. Soy fortified mangodi rich in protein and highly energetic snacks consumed and liked by everyone. Soybean is 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 soybean supplemented products. Green gram is a widely consumed pulse and is an excellent source of protein (25%), which is almost three times that of cereals high in dietary fibre, rich source of vitamins and minerals. It supplies protein requirement of vegetarian population of the country. Cereal/legume-based snacks have gained importance due to their nutritional complementary value.
Among the unconventional legumes, soybean has been tried for incorporation into mangodi mix. Soybean is significantly known not only for its nutrient content but also for its health related benefits and it is usually identified as a ‘Miracle golden bean’. On average, dry soybean contains roughly 40% protein, 20% oil, 35% soluble (sucrose, raffinose, stachyose, etc.) and insoluble (dietary fiber) carbohydrate and 5.0% ash. Thus, soy protein is very useful in enhancing growth and development in human beings. Okara, a byproduct of tofu, soymilk or soy protein manufacturing is just treated as industrial waste with little market value because of its short shelf life (O’Toole, 1999). In fact, okara generally contains protein up to 25.4-28.4% (dry basis) with high nutritive quality and superior protein efficiency ratio, suggesting that it is a potential source of low cost vegetable protein for human consumption.
The biological value improves greatly, when rice is combined with green gram because of the complementary relationship of the essential amino acids. It is particularly rich in Leucine, Phenylalanine, Lysine, Valine, Isoleucine, etc. The decreasing order of the nutrition present in the rice is carbohydrates, minerals, proteins and fats respectively.
Therefore the present study was conducted to the test of suitability and optimization 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 storage studies have been made and summarized.
The formulations MF3, MG2 and MO7 prepared with the ratio of
50:25:25, 40:30:30 and 30:50:20 respectively of green gram flour: full fat soy flour/grits/okara: rice flour was found best with excellent sensory qualities. Hunter colour analysis of all instant mangodi mixes and mangodi showed decreased in L-value in full fat soy flour mangodi mixes and mangodi with supplementation of different flours to mixes and simultaneously increase in a* and b* values. The water absorption capacity was found to be maximum in MF7 (328ml/100g), MG2 (333ml/100g) and MO1 (281ml/100g) prepared from full fat soy flour, soy grits and soy okara respectively. The fat absorption capacity was found to be highest in MF7 (255ml/100g), MG1 (215ml/100g), and MO7 (227ml/100g) prepared from green gram flour, full fat soy flour, soy grits and soy okara and rice flour. The bulk density was found to be maximum in MF1 (0.89g/ml), MG4 (0.92g/ml) and MO1 (0.89g/ml) prepared from different soy ingredients.
All instant mangodi mixes prepared from green gram, soybean (full fat soy flour/grits/okara) and rice were nutritionally superior in terms of protein, fibre, ash, fat and minerals i.e., calcium, iron and phosphorus. The mangodi mixes formulated from soy okara was fibre and protein enriched. As soy okara being the rich source of fibre and protein. The highest amount in phosphorus (mg/100g) exhibited by MF7 (376.8), MG2 (326.6) and MO1 (326); iron by MF7 (4.64), MG1 (4.4) and MO1 (4.4) whereas calcium by MF7 (142.20), MG1 (124) and MO1 (124) formulations.
The best combinations found in sensory analysis were selected for conduction of storage studies. Moisture, overall acceptability, free fatty acid and peroxide value were studied during storage in two packaging materials i.e., Polypropylene (PP) and Low density poly ethylene (LDPE). Polypropylene was found to be the best as compared to low density polyethylene for storage of instant mix up to 60 days. There was cost reduction in the modified mangodi due to addition of soy ingredients and rice with green gram. Whereas the soy okara mangodi was more cost effective among the formulations of full fat soy flour, soy grits and soy okara. The energy value of was found highest in MF7 (398.8kcal/100g), MG2 (377.02kcal/100g) and MF5 (363.56kcal/100g) of full fat soy flour, soy grits and soy okara respectively.
It may be concluded from the above results that value soy ingredients fortified instant mangodi mix was 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 nutritional 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. With the preparation of instant mangodi mixes of three types of modifications (using full fat soy flour, grits and okara separately), it was concluded that mangodi of soy grits and soy okara were more preferable in terms of its sensory, nutritional, fat absorption capacity and cost efficiency. Thus, it opens up new opportunities for instant mix snack manufacturers to develop high-quality protein and fibre fortified instant mixes.
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