Formulation, Standardization, Nutrient Analysis and Sensory Evaluation of Green Gram Flour (Vigna radiata L.) incorporated in Madhuraseva
Author(s):
G.LATHA, Anila K.Joseph
Keywords:
Green gram flour, Madhuraseva, air tight container and zip lock cover.
Abstract
Green gram is that the major pulse crop of the state with a complete coverage of 799680 square measure that is concerning forty per cent of the full pulse cultivating space of the state. The aim of the study is to formulate and standardise a new product using value addition of green gram flour incorporated in Madhuraseva. Objectives: The study was carried out with the objectives, to formulate and standardize the green gram flour incorporated Madhuraseva, to analyze the nutrient content of green gram flour incorporated Madhuraseva, to evaluate the shelf life study of the green gram flour incorporated Madhuraseva and to calculate the cost of green gram flour incorporated Madhuraseva. Methodology: Green gram flour incorporated into Madhuraseva in four different variations 25%, 50%, 75% and 100%. Results: From the sensory analysis the product B (50%) was selected as the best product. The nutrient analysis showed that the sample B contains a good source of calcium 135.92mg and phosphorus 32.2mg when compared to that of the standard which had only 133mg of calcium and 30.4mg of phosphorus respectively. The selected best product was stored for 15 days and every 5th day sensory attribute and microbial analysis were carried out to find the storage stability for both standard and selected variation for the accessibility. The best product and standard was stored in airtight container and zip lock cover for the shelf life study for a period of 15 days. The microbial study was also carried out for 15 days and results showed no microbial growth in the sample and it is safe for consumption. The cost of the formulated product is lower than the standard. Conclusion: It was concluded that the green gram flour incorporated Madhuraseva with 50% of the green gram flour was accepted with high in calcium and phosphorus content.
Article Details
Unique Paper ID: 151086

Publication Volume & Issue: Volume 7, Issue 11

Page(s): 593 - 597
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