Nutritional evaluation of siddu, a traditional wheat-based food of Himachal Pradesh
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Date
2021-02-09
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palampur
Abstract
The present study was conducted for the nutritional evaluation of siddu, a
traditional wheat based food of Himachal Pradesh. For achieving the objective,
documentation was carried out in two districts (Shimla and Kullu). From each district,
four blocks and two villages were selected randomly. Data was collected through by
personal interview method. After the documentation siddu recipe as documented and
value added siddu were prepared in the laboratory. Traditional recipe of siddu was
kept as control. The samples of siddu were analysed for their Physico-chemical,
nutritional profile and organoleptically acceptability. The results revealed that the
siddu was a traditional food of Shimla and Kullu district and has been prepared by
females and whole wheat flour was used for fermentation of dough but in some
families they were used superfine wheat flour. Stuffing varied from one district to
another. Seasame and Poppy seeds (khas khas) stuffing was used in Shimla district
whereas walnut and apricot seeds stuffing was used in Kullu district. Control samples
of siddu were prepared in the laboratory. Value addition was also carried out by using
the locally available material. The results revealed that the nutritional value of siddu
prepared from whole wheat flour was higher than that of siddu prepared from
superfine wheat flour. The value of crude protein (16.40%), ether extract
(15.24%),calorific value (401.04 kcal) and minerals viz. iron, zinc, calcium,
phosphorus was also increased after the value addition with urad daal , peanut and
dough was made from whole wheat flour as compared to control samples. Also, the
nutritional profile was increased when the value addition with urad daal & peanut
and vegetable was done. The value addition can be done with locally available food
crops to improve nutritional quality and acceptability of siddu.