National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation entitled “Development and Quality evaluation of galactogue product for lactating women enriched with Garden cress” was conducted with an idea to prepare and standardize the process of making nutri-cereals based product. Th3e objectives of the study were to formulate the multi nutrient laddoo for lactating women and to standardize the final food product for nutritional and quality parameters. To cater the elevated demand of nutrition, garden cress and finger millet were selected as major ingredients, being richer sources of calcium and iron. For better nutritional quality, digestibility and organoleptic property, wheat was also selected as major ingredient. The processing steps like soaking and germination helped to lower anti-nutritional factors and better retention of antioxidants. Response surface methodology (RSM) based on Central Composite Rotatable Design (CCRD) at five different levels was adopted for three variables viz. garden cress, wheat and finger millet, to optimize the formulation for multi nutrient laddoo. Optimized product was prepared by mixing germinated and roasted garden cress (5.76 g), wheat (82.51 g) and finger millet (21.52 g) flours with ghee (30 per cent) and sugar (40 per cent) of the total weight of the flour. The moisture, protein, fat, ash, crude fibre and carbohydrates on dry matter basis for final product were 12.06, 14.84, 31.51, 3.04, 3.02 and 35.53 per cent respectively. The final product was having 144.65, 4.28 and 241 mg/100 g of calcium, iron and phosphorus respectively.
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