CHARACTERIZATION OF SELECTED CEREALS AND PULSES FOR THE DEVELOPMENT OF FUNCTIONAL FOODS
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Date
2019-12
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CHKHPKV Palampur
Abstract
It‟s the need of the hour to deliver affordable good quality formulation in a
convenient format to ensure nutrition security especially amongst vegetarian
populace. Consumers‟ demand can be addressed by making available cereals: pulses
based ready to eat products. Cereals and pulses are important crops of Indian dietary
as they are enriched with functional components. To characterize and optimize high
fiber & low protein formulation, important crops of the State viz. oat, pearl millet,
sorghum, finger millet, horse gram, chick pea and rice bean were selected. Since
consumption of these crops in the form of ready-to-eat food as extruded form is
becoming a common approach. The selected crops were estimated for their quality
traits. Amongst cereals and pulses, oat and chick pea came out to be best as far
functional properties are concerned. Oat and horse gram are rich in crude fiber as 5.34
and 5.40 per cent respectively. While finger millet and horse gram bagged lowest
values for protein (7.45; 21.28 %) and fat (2.00 & 1.80 %) content respectively.
Finger millet attained highest score for Ca (269.54g/100g). Finger millet and chick
pea was found to be highest values for saponins (5.29; 4.78). Whereas, maximum
value for tannin was calculated in pearl millet (228.00). Oat and rice bean can be
consider as an alternative for diabetetic patients‟ palate as they obtained maximum
score (2.69; 2.58%) for resistant starch. All the selected cereals and pulses came under
the class of low glycemic index. Although slight decline in proximate, nutritional and
sensory composition was observed with the increase in storage period within
acceptable limit. Amongst the prepared products kurkure have the best storage
stability and acceptability during storage period up to 120 days. It is conferred that
multigrain formulations can be used for the development of value added products with
high nutritional profile which might have great potential in food industry.