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Formulation, Standardisation, Nutrient Analysis, Shelf Life Evaluation and Popularization of GPAN Flour Incorporated Ready to Cook Recipes among Selected Mothers


Affiliations
1 Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, India
 

The study was undertaken to know the nutritive value of processed germinated pulses and nuts flour and the acceptability of GPAN flour incorporated Ready to Cook mix recipes like Chappathi, Murukku, Adai, Puttu, Nutrient ball and Dosa. The nutrients analyzed in this study were moisture, protein, fat, ash, iron, phosphorus, fibre, calcium and vitamin E. The results reflected that there was slight increase in nutrient contents of the formulated Ready to Cook mix recipes with respect to standard. The storage quality of the processed GPAN flour also assessed. Popularization of GPAN flour was conducted among 30 primary school children’s mothers. 


Keywords

Almond, Bengal Gram, Food Mixture, Green Gram, Nutrient Analysis, Nutritional Composition, Popularization, Shelflife Evaluation, Walnut and Hazelnut.
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  • Formulation, Standardisation, Nutrient Analysis, Shelf Life Evaluation and Popularization of GPAN Flour Incorporated Ready to Cook Recipes among Selected Mothers

Abstract Views: 522  |  PDF Views: 207

Authors

K. Kavitha
Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, India
M. Divya
Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu, India

Abstract


The study was undertaken to know the nutritive value of processed germinated pulses and nuts flour and the acceptability of GPAN flour incorporated Ready to Cook mix recipes like Chappathi, Murukku, Adai, Puttu, Nutrient ball and Dosa. The nutrients analyzed in this study were moisture, protein, fat, ash, iron, phosphorus, fibre, calcium and vitamin E. The results reflected that there was slight increase in nutrient contents of the formulated Ready to Cook mix recipes with respect to standard. The storage quality of the processed GPAN flour also assessed. Popularization of GPAN flour was conducted among 30 primary school children’s mothers. 


Keywords


Almond, Bengal Gram, Food Mixture, Green Gram, Nutrient Analysis, Nutritional Composition, Popularization, Shelflife Evaluation, Walnut and Hazelnut.

References





DOI: https://doi.org/10.15613/sijrs%2F2017%2Fv4i2%2F184638