Vol. 3, Issue 3 (2016)
Chemical analysis of formulated cereal pulse based flour and development of value added products
Author(s): Swati Vyas, Divya Divedi
Abstract: In India malnutrition continues to be major public health problems. Diets lack in macro and micro nutrients so strategies are needed to emphasize an increase in total food intake, in addition to add greater variety. Hence present study was designed to formulate Cereal Pulse Based Blended Flours. Two flours were developed by using roasting method: Wheat-Moong Blend (WMU) and Wheat- Moth Blend (WMO). The moisture content of WMU and WMO was 3% and 6.16%, ash and protein content was more in WMU 3.3g and 14.23g respectively. Fat was estimated to be 4.46 g in WMU and 4.61g in WMO, crude fiber was estimated to be 5.48g in WMU and 4.50g in WMO samples respectively. The anti-nutrients composition of WMU and WMO was found to be oxalic acid being 9.2 mg in WMU and 7.3 mg in WMO, phytic acid content was 75 mg in WMU and 85.2 mg in WMO. For organoleptic sensory evaluation and acceptability trail, six standardized recipes (Halwa, Cheela, Appe, Muffins, Atta-ladoo and Handwa) were developed by using both the Flours which were further compared with the control recipes. Results reported that Halwa, Cheela, Atta-Ladoo and Muffins prepared from WMU blend were found to be more acceptable, where as Handwa and Appe prepared from WMO blend were more acceptable.