Formulation of nutritious premixes based on natural ingredients and evaluating their efficacy for value addition

Shyamala B. N., . and Faiza S., . and Oghbaei M., . and Prakash J., . Formulation of nutritious premixes based on natural ingredients and evaluating their efficacy for value addition. pp. 546-555. ISSN 22317546

The objective was to formulate premixes using natural ingredients namely amaranth (Amaranthus sp Premix-I) or cauliflower (Brassica oleracea Premix-II) leaves flax seeds (Linum usitatissimum) cumin (Cuminum cyminum) and fenugreek seeds (Trigonella foenum) and evaluate their efficacy for value addition. Raw materials and premixes were analyzed for their chemical composition. Premixes were incorporated to unleavened flat bread at 6 and 12 levels and evaluated for nutritional and sensory quality. Results indicated that premixes were rich sources of protein iron calcium total and -carotene dietary fiber and bioactive components. Products with premixes showed in vitro starch digestibility of 36. In vitro digestible protein (80.3) bioaccessible calcium (85.8) and absolute iron (4.36 mg/100 g) were higher in premix incorporated products than control. Products with premix-I scored less for appearance and colour though they were accepted for taste and texture. Products with premix-II were similar to control for sensory acceptability. In conclusion premixes with natural ingredients can be used for value addition to obtain nutritionally superior products

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(15).pdf

Abstract

The objective was to formulate premixes using natural ingredients namely amaranth (Amaranthus sp Premix-I) or cauliflower (Brassica oleracea Premix-II) leaves flax seeds (Linum usitatissimum) cumin (Cuminum cyminum) and fenugreek seeds (Trigonella foenum) and evaluate their efficacy for value addition. Raw materials and premixes were analyzed for their chemical composition. Premixes were incorporated to unleavened flat bread at 6 and 12 levels and evaluated for nutritional and sensory quality. Results indicated that premixes were rich sources of protein iron calcium total and -carotene dietary fiber and bioactive components. Products with premixes showed in vitro starch digestibility of 36. In vitro digestible protein (80.3) bioaccessible calcium (85.8) and absolute iron (4.36 mg/100 g) were higher in premix incorporated products than control. Products with premix-I scored less for appearance and colour though they were accepted for taste and texture. Products with premix-II were similar to control for sensory acceptability. In conclusion premixes with natural ingredients can be used for value addition to obtain nutritionally superior products

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Item Type:	Article
AGROVOC Term:	Chemical composition
AGROVOC Term:	Natural resources
AGROVOC Term:	Nutritional value
AGROVOC Term:	Moisture content
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Green vegetables
AGROVOC Term:	Spices
AGROVOC Term:	Feed premixes
AGROVOC Term:	Amaranthus spinosus
AGROVOC Term:	Cauliflowers
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22061

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