FoodSci: Indian Journal of Research in Food Science and Nutrition

S. Kavitha ¹, R. Parimalavalli ¹

Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu, IN

Abstract

The present study prepared aims to demonstrate the quality evaluation of roasted and germinated composite flours. Composite flour was prepared with wheat flour, maize flour, green gram flour and groundnut flour. Material balance method was followed to get the required proportions of flours. The samples of first batch were raw and considered as control flour. Second and third batch samples were roasted flour and germinated flour respectively. Roasting and ger­mination were done by the standard methods. Proximate composition and functional properties were determined us­ing the standard procedures.Protein content of germinated flour was significantly higher than other flours. Fat and carbohydrate were degraded significantly (p<0.05) during processing. On germination, the water absorption index increased significantly at 5 per cent level indicating the ability of flour to absorb water and an increase in the amount of soluble materials, which can be easily digested. Germination increased water absorption capacity, foaming capacity and solubility whereas roasting significantly affects bulk density, oil absorption capacity, swelling capacity and emulsi- fication capacity.The present study concludes that the composite flours have better qualities that could be harnessed by roasting and germination to meet nutritional requirements and recommended for incorporation in food preparations.

Keywords

Composite Flours, Germination, Proximate Composition, Roasting.

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R. Shanmathy ¹, P. Abinaya ¹, R. Maragadhambal ¹, R. Parimalavalli ¹

Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem – 636011, Tamil Nadu, IN

Abstract

Dietary diversity is defined as the amount of various foods or food groups that are consumed over a period of specific reference time. Increasing the variety of foods and food groups in the diet helps to ensure adequate intake of essential nutrients. The present study was undertaken to assess the dietary diversity score and its associated factors. A total number of 32 households were selected from both urban and rural areas of Salem and Namakkal districts. A community-based cross-sectional study was conducted between 23^rd August 2018 and 10^th September 2018 with the help of questionnaire which contained general information, socio economic status and 24 hour recall method. Dietary diversity score was computed for 10 food groups that were commonly consumed by Indians. Among the total number of 32 households, the average dietary diversity score of the participants was 7. Majority of the households (53.1%) were spending about 3000 to 5000 INR per month for purchasing food. The results revealed that the monthly income, expenditure on food, dietary pattern and occupation of the household had a positive influence with Household Dietary Diversity Score (HDDS).

Keywords

Dietary Diversity, FANTA, HFIAS, Priority Households.

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