Evaluation of sensory and nutritional properties of multigrain porridge

Abstract

The present study was undertaken to develop the value added food product using multigrain mix and to assess its sensory and nutritional composition of Porridge (Salty daliya). Porridge was standardized as Control (T0). Along with control; three variations of Porridge were prepared by replacing cracked wheat grain with different ratio of multigrain mix (Wheat grain, Soy bean, Flaxseed, Barley, Gingelly seed and Curry leaves powder) which referred as T1(40:30:5:10:10:5), T2(30:35:10:10:10:5), T3(20:40:15:10:10:5) and T4(10:45:20:10:10:5) respectively. They were tested for different sensory attributes. Nutritional composition of Porridge was determined by using the standard procedure. Appropriate statistical technique was opted for the analysis. The result revealed that the T2 (7.83±0.00) was found most acceptable with regards to its overall acceptability followed by T0 (7.66±0.08), T1 (7.55±0.42), T3 (6.66±0.46), T4 (5.77±0.92) respectively. Energy (ranged from 388-436 Kcal), Protein (ranged from 22-28 g), fat (ranged from 13-21 g), calcium (ranged from145-192mg), phosphorus (ranged from 466-501mg), fiber (ranged from3-4g) and iron (ranged from 6-7 mg) were increased in treatments as compared to control except carbohydrate. Thus it can be concluded that value added multigrain porridge has good organoleptic and nutritional quality.