Quality evaluation and shelf-life study of product developed from biofortified (QPM) maize and common maize
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Date
2023-09-01
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G.B. Pant University of Agriculture and Technology, Pantnagar-263145
Abstract
Protein-Energy-Malnutrition (PEM) is one of the public health problems prevalent
in India as well as in world. Food security is highly dependent on staple crops but they are
deficient in some nutrients. Maize is one of the staple food crops which is widely consumed
in all parts of the world. It is a poor source of quality protein, deficient in lysine and
tryptophan and thus its regular consumption may cause malnourishment in children. The
nutritional status of a population can be improved by replacing common maize with Quality
Protein Maize (QPM) in one’s diet. QPM is a biofortified crop which is rich in lysine and
tryptophan.
In the present study, physical characteristics of both QPM and common maize
grains were analysed. Both types of flours were assessed for functional properties.
Nutritional analysis showed significantly higher values for crude fat, crude fiber,
carbohydrate, starch, amylose, available carbohydrates, calcium, DPPH free radical
scavenging activity in quality protein maize whereas common maize flour had higher
content of crude protein, total ash, amylopectin, iron, total dietary fibre and total phenols.
Trypsin inhibitory activity was higher for QPM (1.65mg/g) as compared to common maize
(1.23mg/g). Lysine and tryptophan content was found to be higher in QPM as 2.61 g/100g
and 66.65±1.08 mg/gN and isoleucine and leucine content was higher in common maize as
4.67 and 12.27 g/100g. The prolamine content was present in lower amount in QPM
(42.27±0.12%) as compared to common maize (56.02±0.42 %). Both QPM and common
maize flours were found to be safe for consumption till 45 days and bars were found to be
safe for consumption till 15 days.
Based on sensory evaluation, 75 % QPM and common maize flour incorporated
nutrient-dense bars were found to be most acceptable. Nutritional analysis of nutrient-dense
bar showed higher content of crude fat, crude fiber, in-vitro protein digestibility, lysine and
tryptophan content in 75% QPM flour incorporated bars. On the basis of above findings, it
can be concluded that QPM flour is nutritionally better than common maize flour. The
nutrient-dense bars developed with QPM are a good source of quality protein and energy.
The inclusion of QPM incorporated nutrient-dense bar in diet of PEM children can help in
improving their nutritional status.
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