Nutritional evaluation and utilization of pea shells for value addition
Loading...
Date
2018
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
The present investigation was carried out to analyze the nutritional composition of pea shells and their utilization for product development. Four products namely chapatti,dry vegetable, tikki and cutlet were developed using fresh pea shells. Five products namely cake, sweet biscuits, sweet and salty biscuits, macaroni and noodles were developed using pea shells powder. The developed products were evaluated for sensory and nutritional parameters. The results of proximate composition revealed that pea shells had 88.47% moisture, 17.76% protein, 0.44% fat, 5.05% ash, 7.76% crude fiber, 65.11% total carbohydrate and 335.43 Kcal/100gm. Albumin, globulin, prolamin and glutelin fractions of pea shells powder were 25.97, 15.41, 4.71and 4.13%, respectively. The total, soluble and insoluble dietary fiber content of pea shells powder was 21.04, 4.0 and 17.03%, respectively. Total minerals content in pea shells powder was found 803.33 mg/100g calcium, 10.70 mg/100g iron, 3.28mg/100g zinc, 1078.75mg/100g potassium, 1029.55mg/100g magnesium and 47.37 mg/100g sodium. Fresh pea shells contained 36.46 mgGAE/100 g total phenolic content, 7.3mgRE/100g flavonids, 133.33mgTE/100g (FRAP) and 2595.69mgTE/100g (DPPH). The value added products were evaluated organoleptically using nine point Hedonic scale by a panel of ten judges. Mean scores of organoleptic characteristics indicated that all the products were acceptable in terms of their colour, appearance, aroma, texture and taste. Overall acceptability scores of the all products revealed that all products „liked very much‟ by the judges. Sensory evaluation of products showed that fresh pea shells could be incorporated up to 50% level in chapatti, 100% in dry vegetable, 40% in cutlet, 30% in tikki, 15% in biscuits, 20% in cake, 30% in macaroni and noodles. Nutritional evaluation of products showed that after incorporation of different levels of pea shells the protein, ash and crude fiber content increased significantly while fat, total carbohydrate and energy content decreased significantly. The total, insoluble and soluble dietary fiber increased significantly after supplementation of pea shells. Total minerals content were increased significantly in all developed products. In supplemented products the calcium content increased two times in dry vegetable, tikki, sweet biscuits and sweet and salty biscuits, four times in cake, ten times in macaroni and seven times in noodles. Magnesium content increased two times in dry vegetable, cutlet and noodles, four times in cake and sweet biscuits, three times in sweet and salty biscuits and six times in macaroni. The potassium content increased two times in dry vegetable and cooked macaroni and two and half times in noodles and three times in sweet biscuits. It is inferred that pea shells can be utilized in preparation of various products to enhance their nutritive value.
Description
Keywords
null