National Academy of Agricultural Sciences (NAAS)
|
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 |
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.
Citations |
 |
 |
 |
 |
