Neena JoshiSHOBHA, D.2018-03-012018-03-012016-10-20Th-11537http://krishikosh.egranth.ac.in/handle/1/5810041460A study on development and evaluation of maize based fermented products such as idli, dhokla and kadabu with different ratios of maize and pulse (2:1, 3:1 and 4:1) combinations against control (rice idli, rice dhokla and wheat kadabu) was conducted. Maize and pulse ratio of 3:1 was acceptable in terms of sensory, objective and descriptive sensory profile. Increase in protein content in maize as well as control products was noticed from raw to fermented stage. Significant increase in mineral content such as iron, zinc, calcium, magnesium and phosphorus was observed from raw to fermented stage. Significantly higher amount of lysine (32.46 %) and tryptophan (38.55 %) was noticed in maize dhokla compared to rest of the products tested. The content of non-nutrients such as phytates was reduced after fermentation in maize idli (31 %), maize dhokla (19 %) and maize kadabu (66 %). Reduction of polyphenol content after fermentation was noticed in maize idli (60 %), maize dhokla (77 %) and maize kadabu (63 %). The tannin content reduction was in the order of 44, 50 and 48 % for maize idli, maize dhokla and maize kadabu, respectively. The protein and starch digestibility of the maize as well as control samples were increased significantly after fermentation. The bioaccessible iron and zinc contents were increased due to fermentation. Majority of rural as well as urban consumers (96 to 100 %) liked the product dhokla, followed by idli (80 to 99 %) and kadabu (50 to 76 %). Thus, fermented foods from maize can be prepared like traditional rice and wheat products with good nutritional and sensory characteristics at lower cost.ennullThesis