ScieXplore: International Journal of Research in Science

Open Access Open Access  Restricted Access Subscription Access

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.
User
Notifications
Font Size


  • Berhanu B. Formulation of nutritionally improved complementary food: The case of Shebedino Woreda, Southern Ethiopia. Hawassa: Hawassa University; 2013. p. 110.

  • ICRISAT. Chickpea: An ancient crop for the world. 2014.

  • Jagannadha L. Evaluation of some nutritional characterstics of the Indian almond (Prunusamygdalus) nut. Pak J Nutrition. 2012; 5:316–8. https://doi.org/10.3923/pjn.2006.316.318

  • Mishra P, Neelamsingh V. Studies on development of protein rich germinated green gram pickle and its preservation by using class one preservatives. American Journal of Food Technology. 2011; 6:742–52. https://doi.org/10.3923/ajft.2011.742.752

  • Bilal R. Iron fortification of wheat flour bioavailability studies. Food and Nutrition Bulletin. 2002; 23(3):199–202. PMid: 12362795. https://doi.org/10.1177/15648265020233S139

  • Sivasanker. Processing of Pulses. Food Processing and Preservation. New Delhi: Prentice- Hall of India Private Limited; 2007; 96-97:105.

  • Srilakshmi. Nuts and oils. Food Science. 6th ed. New Age International Publishers; 2015. p. 101.

  • www.fao.org/pulses


Abstract Views: 523

PDF Views: 208




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

Abstract Views: 523  |  PDF Views: 208

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