Nutritional evaluation and utilization of quality protein maize (QPM) based blends
Loading...
Date
2006
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
The present study was undertaken to develop blends of quality
protein maize (QPM) with soybean/green gram and evaluate their
nutritional composition and shelf life and utilize them in product
development. Nutritional analysis of blends revealed that the protein
content of Blend I (70% QPM + 30% soybean) was 21.74 per cent and
Blend II (70% QPM + 30% green gram) was 15.55 per cent. Crude fat
content of Blend I was higher i.e. 12.07% as compared to Blend II (70%
QPM + 30% Green gram) and 100% QPM. Crude fibre and ash content
was also found to be higher in Blend I. Starch content of 100% QPM
was highest 67.25g/100g. Total soluble sugars and non-reducing sugar
content was highest in Blend II. Reducing sugar content of both the
blends was almost similar. Mineral profile of Blend I was superior as
compared to that of 100% QPM and Blend II but availability of minerals
was maximum for 100% QPM. Phytic acid and tannin content of Blend
I was highest and that of 100% QPM flour was lowest.
Through out the storage period of three months the blends were
organoleptically acceptable in terms of sensory attributes. The free fatty
acids and fat acidity increased significantly by the end of storage period
and this increase was more in Blend I. Blends were utilized for
development of various products including baked (cake and biscuits),
dehydrated (fryums and vadi) and traditional products (halwa, upma,
dalia, cheela, gatta curry, namakpara, sattu, burfi). All the products were
organoleptically acceptable. Nutritional evaluation of products revealed
that protein, fat, ash and fibre content of Blend I based products was
higher. Protein content in Blend I based products ranged from 15.00
per cent (in burfi) to 30.00 per cent in cake. Fat content ranged from
9.96 per cent (in sattu) to 41.34 per cent (in halwa). Starch content of
100% QPM products was found to be significantly higher as compared
to those prepared form Blend I and II. Maximum starch content was
found in 100% QPM based namakpara i.e. 68.26g 1100g and minimum
was found in 100% QPM dalia i.e. 32.48g/100g. Blend I based
products contained higher amount of calcium, iron, zinc and copper
whereas phosphorus and potassium content was higher is Blend II
based products. In vitro starch and protein digestibility was found to be
maximum in products prepared form 100% QPM. Thus, QPM blends
with pulses can be developed and consumed in the diet in order to
improve the quality and quantity of protein in diet and hence can help
in improving nutritional status of population.
Description
Keywords
Quality protein maize, Blend, Minerals, Value added products, Soybean, Green gram.