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 |
Ready to eat snack food (sattu) was enriched with soy and pearlmillet flour. Sattu were evaluated for nutrient and sensory characteristics. In nutrient estimation of sattu, moisture content was found maximum in treatment C, while protein, fat, ash, calorie content and iron content was maximum in treatment D. The carbohydrate was found maximum in treatment C and calcium content was maximum in treatment E. Best treatment was D among C, D and E. The soy and pearlmillet flours fortified sattu had good shelf life. The product is ready -to-eat so don't require much time for preparation. It is a compact source of energy and nutrients including protein, fat, iron, calcium etc. Organoleptic test of sattus showed that with regard to flavour and taste, body and texture, colour and appearance and overall acceptability, sensory characteristics of D were found to be the best. The other treatments C and E were also found acceptable. Sensory scores indicated high acceptability for fortified ready to eat snack food sattu samples. Protein and fat contents of sattu increased with increasing soy and pearl-millet fortifications. The implication of these results will be realized in designing protein- energy enriched products based on pearl millet and soy flours, especially for pearl-millet and soybean growing regions in the Morena district of Madhya Pradesh.
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