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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 375-381
DOI: https://doi.org/10.20546/ijcmas.2018.708.042


Nutritional Composition of Functional Extrudates Developed from Wheat and Black Gram
Anjali and Varsha Rani*
Department of Foods and Nutrition, COHS, CCS Haryana Agricultural University, Hisar, Haryana, India
*Corresponding author
Abstract:

In current scenario where the burden of nutritional deficiencies, allergic conditions, and progression of degenerative diseases is so increasing due to highly polluted food ingredients, the consumers have become more conscious about healthy eating based on the consumption of functional foods. Black gram is perfect combination of all nutrients, which includes proteins, carbohydrates, fat, ash, zinc, iron and calcium. It stands next to soybean in its dietary protein content. This study was conducted to develop the macaroni and noodles using composite flour of wheat and black gram (85:15). The proximate, sugars, anti-nutrients, total and available minerals and in vitro digestibility of starch and protein of macaroni and noodles were analyzed using standard methods. To compare the means and standard deviations of various parameters between control and supplemented macaroni independent t-test was applied on data. The crude protein, fat, ash and crude fiber contents in macaroni and noodles supplemented with 15 per cent black gram flour ranged from 11.21 to11.63, 13.37 to 13.83, 3.52 to 3.86 and 2.98 to 3.10 per cent, respectively. Results showed that black gram supplemented noodles and macaroni had significantly (P≤0.05) higher contents of crude protein, crude fat, crude fiber, ash, calcium, iron, zinc, available calcium and available iron than that of control products using whole wheat flour. Black gram up to 15 per can be successfully incorporated cent in the development of macaroni and noodles to enhance the nutritive value without affecting their sensory attributes.


Keywords: Macaroni, Noodles, Protein, Minerals, Sugars, Fiber, Digestibility
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How to cite this article:

Anjali and Varsha Rani. 2018. Nutritional Composition of Functional Extrudates Developed from Wheat and Black Gram.Int.J.Curr.Microbiol.App.Sci. 7(8): 375-381. doi: https://doi.org/10.20546/ijcmas.2018.708.042