Year: 2018 | Month: December | Volume 8 | Issue 2
Evaluation of Hybrid Maize (QPM) for Preparation of Nutritious Recipes of Various Foods Products Nutritional Security
Abstract:
Maize (Zea mays) is a major cereal crop for human nutrition worldwide with its high content of carbohydrates, fats, proteins, some of the important vitamins and minerals. However, in spite of several important uses, maize has an inbuilt drawback of being deficient in two essential amino acids, viz., lysine and tryptophan. To overcome this, the breeding scientist mutated the opaque-2 (o2) gene in normal maize and made grain proteins in the endosperm nearly twice as nutritious as those found in normal maize. These mutations, which derive their names from soft, floury/opaque endosperm, alter the amino acid profile and composition of maize endosperm protein and result in two-fold increase in the levels of lysine and tryptophan in comparison with the normal genotypes which is called as Quality Protein Maize (QPM). Effective utilization of QPM in diversified way, by conversion into a variety of products for use as infant foods, health foods/ mixes, convenience foods specialty foods and emergency ration can achieve the food and nutritional security of our country. Hence, the present study was undertaken to develop nutritious recipes based on QPM maize as flour and suji (semolina) by supplementing with pulses. Quality protein maize (QPM) was substituted in different proportions in traditional foods (Idli, Dosa, Pittu and Adai), convenience foods (Papad and Noodles), bakery foods (Cookies and Bread) and snack foods (Vada and pakoda) were organoleptically evaluated using 9 point hedonic scale and also estimated their nutrient composition. All the products scored maximum acceptability and their nutrients content were higher compared to the native maize based products. Thus, their introduction could contributes food and nutritional security by meeting energy and protein needs of consumer.
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