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Formulation of protein rich ready to mix food based on rice soya blend
The present study on "Formulation of protein rich Ready To Mix based on rice and soya. blend", rice and soy flour were selected as basic ingredients. Other ingredients tried along with these were milk powder and wheat flour. Fifteen combinations were tried using these ingredients. The...
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| Other Authors: | |
| Format: | Ph.D Thesis |
| Language: | Undetermined |
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Vellayani
Department of Home Science, College of Agriculture
1997
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| 245 | |a Formulation of protein rich ready to mix food based on rice soya blend | ||
| 260 | |a Vellayani |b Department of Home Science, College of Agriculture |c 1997 | ||
| 502 | |b MSc | ||
| 520 | 3 | |a The present study on "Formulation of protein rich Ready To Mix based on rice and soya. blend", rice and soy flour were selected as basic ingredients. Other ingredients tried along with these were milk powder and wheat flour. Fifteen combinations were tried using these ingredients. The principles governing the selection of the proper combination of ingredients were protein quality, consistency, cost and overall acceptability. The combination of rice, soya, milk powder and wheat flour in a 20, 50, 20 and 10 per cent respectively got the highest score for all parameters selected. Acceptability of the mix was assessed with special reference to nutritional significance, organoleptic qualities, preference among consumer and physiological tolerance. The developed mix contained nutrient such as (Energy. protein. fibre, calcium, magnesium and zinc) in adequate amounts. Organoleptic qualities of the mix was assessed in the laboratory with the, selected panel of technical experts as judges and the mix was found to be acceptable. Preference test conducted among farm women revealed that most of the farm women (97%) preferred the mix. The physiological tolerance of the developed mix was assessed by conducting nitrogen balance studies among human volunteers. Children of 12-14 years of age were selected for the experiment. Biological Value (B. V.), Digestability Coefficient (D.C.) and Net Protein Utilisation. The results revealed that experimental group exhibited higher values for DC, B V, and NPU. The BV, DC and NPU of the developed mix were 86.72, 66.88 and 58.00 respectively. Microbiological profile of the mix was ascertained using standard techniques and found that the mix was free from microbes after a storage period of six months. Protein quality of the mix was assessed by conducting feeding trials 10 children for a period of six months. Sri. Chitra poor home, Thiruvananthapuram was selected for the conduct of the experiment. Improvement in the nutritional status of the children was assessed by determining gain in height and weight, Hb level, Serum protein and serum iron. The result revealed that there was significant improvement in their nutritional status with special reference to weight gain and serum protein. On taking in to consideration the above observation and findings got from the study it was found that the mix was highly nutritious and low cost. The processing of the mix is less time consuming and have a good shelf life quality. This mix would very well be used as a food supplement to eradicate malnutrition that persists with in the community. | |
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