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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 384-392
DOI: https://doi.org/10.20546/ijcmas.2018.703.044


Effect of Supplementation of Partially Defatted Peanut Cake Flour and Dehydrated Spinach Leaves Powder on the Nutritional Quality of Indian Seasonal Sweets
T. Bindhya Dhanesh1*, Anita Kochhar1 and M. Javed2
1Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab, India
2Department of Stat, Math and Physics, College of Basic Sciences, Punjab Agricultural University, Ludhiana, Punjab, India
*Corresponding author
Abstract:

Partially defatted peanut cake flour is an under utilisied, cheap peanut by-product which is packed with high available protein, energy, minerals and vitamins. Indian traditional seasonal sweet products namely Pinni and Panjiri were developed incorporating partially defatted peanut cake flour at 15% and dehydrated spinach leaves powder at 2% level so as to increase its nutritional quality. The products were evaluated for its nutritional quality along with its control to assess the increase in nutritional parameters. The nutritional analysis of the products revealed a significant increase in the proximate composition especially protein in the range of 19-20 per cent, fat 26-27 per cent, fiber 20-25 per cent and energy 506-507 Kcal. Mineral composition like iron, calcium and zinc also increased in the fortified products. Higher percent of in vitro protein digestibility and higher amino acid profile was observed in the fortified products compared to the control which were not fortified. Thus the study revealed that the value added products prepared by using partially defatted peanut flour and dehydrated spinach leaves powder can be a promising solution to eradicate malnutrition.


Keywords: Partially defatted peanut cake flour, Dehydrated spinach leaves powder, Traditional seasonal sweets, High available protein
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How to cite this article:

Bindhya Dhanesh, T., Anita Kochhar and Javed, M. 2018. Effect of Supplementation of Partially Defatted Peanut Cake Flour and Dehydrated Spinach Leaves Powder on the Nutritional Quality of Indian Seasonal Sweets.Int.J.Curr.Microbiol.App.Sci. 7(3): 384-392. doi: https://doi.org/10.20546/ijcmas.2018.703.044