Food Science Research Journal

Archana Kumari ¹

Affiliations
1 Krishi Vigyan Kendra, Kasturbagram, Indore (M.P.), IN

Abstract

All the products prepared with incorporation of ground nut flour, wheat flour, chickpea flour were acceptable. The various parameters such as moisture, fat, crude protein, carbohydrate, crude protein and total ash were analyzed. Organoleptic acceptability of incorporated products were analyzed by panel member. 20% incorporated Laddus, 20% incorporated Papdi, 40% incorporated Tikki, 40% incorporated biscuit and 40% incorporated Pua had better sensory characteristic than other incorporated products. Bajra is an important source of energy, protein, vitamins and minerals. It contains 9 to 13 per cent protein. It is rich in B vitamins, potassium, magnesium, iron, zinc, copper and manganese. It is gluten free grain. It is very high in calories it greatly helps growing children and pregnant women.

Keywords

Bajra Mix Products, Potassium, Iron, Zinc, Copper, Pregnant Women.

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Archana Kumari ¹, Jitendra Singh ¹

Affiliations
1 Krishi Vigyan Kendra, Kasturbagram, Indore (M.P.), IN

Abstract

Moringa oleifera has very high nutritional properties that would be useful as a food supplement especially in those relegated communities. Besides its nutritional and medicinal applications Moringa oleifera is very useful as an alley crop in the agro-forestry industry. It is useful not only for human beings but also for animals and also in various industrial applications. It has been processed into a medicine it contains acetone which can be prepared into herbal formulation which is an effective anti-malaria bio agent. Such trees have the potential to be a source of new drugs. It is also an effective water clarifier using the seed thus providing millions of people with clean drinking water. This study indicates that the developed products of biscuit with moringa can be easily prepared under optimized condition. The various parameters such as moisture, crude protein, iron, total ash and calcium were analyzed. The sensory evaluation of products on all attributes (appearance, taste, flavour, texture, colour and overall acceptability) was found in biscuit which was highly acceptable, due to Bajra flour, wheat flour, Moringa oleifera leaves, milk cream and butter. The analysed nutritional content (protein, iron, calcium) of developed products concluded that nutritive value of moringa was highest then other developed products. The benefits for the treatment or prevention of joint pain disease or infection that may accrue from taking moringa fortified biscuits daily. In this study we determined the effect of a biscuit fortified with moringa leaves on the vitamins and minerals status of women between age group 35 to 50 and above living in an area with a known prevalence of diseases.

Keywords

Moringa oleifera, Nutritional Value, Therapeutic Effect.

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Archana Kumari ¹, Jitendra Singh ¹

Affiliations
1 Krishi Vigyan Kendra, Kasturbagram, Indore (M.P.), IN

Abstract

Apart from fruits, vegetables play an important role in the balanced diet of human being by providing not only energy rich food but also premise supply of vital protective nutrients like vitamins and minerals. Micronutrient deficiencies have detrimental effects on human health. Nearly 2 billion people worldwide are iron deficient resulting in anaemia in 1.2 billion and more than 600 million people have iodine deficiency disorders. It is estimated that the requirement of vegetables per capita is 240g/day but, the availability is only 140g/day. Therefore, we shall have to produce more to meet the requirement. The food processing industry ranks fifth in its contribution to value addition but tops the list in terms of employment opportunities with approximately 15 lakhs employed consisting of 19 percent of the total investment in the industrial sector but contributes 18 percent to the GDP. Employment potential in post-harvest and value addition sector is considered to be very high. Every Rs. 1 crore invested in fruits and vegetable processing in the organized sector generates 140 persons per year of employment. Heat is widely used in preservation of food by cooking, microwave heating, blanching, frying, canning, pasteurizing, boiling or heating foods prior to consumption. The thermal processed foods (bottled and canned) are totally sterile. In these processed foods both pathogenic and toxin-producing organisms are destroyed.

Keywords

Value Addition of Fruits, Vegetable, Extra Income.

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Archana Kumari ¹, Jitendra Singh ¹

Affiliations
1 Krishi Vigyan Kendra, Kasturbagram, Indore (M.P.), IN

Abstract

At present, for medical reasons, significant amount of consumers opt for plant based milk substitutes for various medical reasons or as a lifestyle choice. Medical reasons include lactose intolerance as well as milk protein allergies. Plant milk substitutes also serve as a more affordable option. Technologically, plant milk substitutes are suspensions of dissolved and disintegrated plant material in water, resembling cow’s milk in appearance. They are manufactured by extracting the plant material in water, separating the liquid and formulating the final product. Homogenisation and thermal treatments are necessary to improve the suspension and microbial stabilities of commercial products that can be consumed as such or be further processed into fermented dairy type products. Groundnut and soybean are two major raw materials used for preparation of plant based milk. The nutritional properties depend on the plant source, processing and fortification.

Keywords

Processing, Value Addition, Medicinal Value, Product Quality.

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