Year: 2017 | Month: June | Volume 7 | Issue 1
Nutritional Profiling and Sensory Evaluation of Multigrain Flour Based Indigenous Fermented Food
Abstract:
Fermented foods are the important components of the diets of many parts of the world since time immemorial as it increase the nutritive value, organoleptic characteristics, decreases the cooking time and enhance the shelf-life. Hence, a study was undertaken with the objective to develop fermented food (Idli) using multigrain flour mixture and to assess its organoleptic and nutritional properties. Standard recipe (Idli) served as a Control (T0). Along with control; four variations of Idli were prepared by replacing rice with different ratio of multigrain flour mixture which was referred to as T1, T2, T3 and T4, respectively. They were tested for different sensory attributes. Proximate analysis was used to determine the nutritional composition of Idli. Appropriate statistical technique was adopted for the analysis. The result revealed that the T2 (8.30±0.14) was found to be the most acceptable with regards to its overall acceptability followed by T1(8.22±0.81), T0(8.11±0.29), T3 (7.44±0.54) and T4 (6.66±0.81), respectively. Nutrients content was significantly increased in treatments as compared to control. Thus it can be concluded that value added fermented multigrain product has good organoleptic and nutritional quality.
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