Jaspreet KaurSamandeep2024-03-012024-03-012024Samandeep (2024). Convenience Foods from Germinated Lentil (Lens culinaris) and Maize (Zea mays L.) (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.https://krishikosh.egranth.ac.in/handle/1/5810207268In this study, lentil (LL 1373) and maize (JC 4 and Braz 1844) grains were germinated, dried and milled. Milled samples were analyzed for proximate composition, functional properties, anti-nutritional factors and bioactive properties. Due to germination, there was significant increase (p<0.05) in protein and ash contents and decrease in fat contents. There was significant (p<0.05) increase in functional properties such as water absorption capacity, foaming capacity and emulsification capacity. There was significant (p<0.05) reduction in anti-nutritional factors (phytic acid, tannins) and increase in total phenols, flavonoid and anti-oxidant activity in both germinated lentil and maize. Blends of germinated lentil and germinated maize were used for developing convenience foods- air fried chips and snack bar. Based on quality and sensory acceptability of air fried chips and snack bar, 30:70 (germinated lentil: germinated maize) and 80:20 (germinated lentil:germinated maize) blends, respectively, were found acceptable. Increase the proportion of germinated lentil in the product caused significant (p<0.05) increase in protein content, ash content, in vitro protein digestibility and mineral content of the products. Air fried chips and snack bar were packed in aluminium laminate pouches and were stored under ambient conditions (25±10ºC). These were analyzed for changes in water activity, colour, peroxide value, free fatty acid and sensory characteristics. The products were found acceptable up to 90 days of storage. Such convenience products are healthier option than the products currently available in the market.EnglishThesis