Nutritional Enrichment and Health Benefits of Broccoli Flour in Making Dhokla

Abstract

Abstract Dhokla is easy to cook and very popular as a snack. Traditional dhokla is a lactic acid-fermented cake prepared from a batter of coarsely ground rice (Oryza sativa L.) and Bengal gram dhal (Cicer arietinum L.) Broccoli flour is an excellent fortification ingredient for food products due to its nutritional properties, high antioxidant activity, and good sensory characteristics. Presently, food sectors, food manufacturers, and food processing producing “Ready-to-eat-food” products are developing day by day according to the demand for public health and their time saver. The study was carried out in the Research laboratory of Food Science and Technology, School for Home Sciences, Babasaheb Bhimrao Ambedkar University, Lucknow. Develop the product, with a simple form of chickpea flour, rice flour with the incorporation of broccoli flour and converted into a healthy and therapeutic diet. Broccoli flour are rich in anti-inflammatory, anti-oxidant, sulphonates, minerals, vitamins and fibre. Rice flour is an excellent source of zinc, magnesium, iron, vitamin B which helps in the production of new cells. Chickpea flour is an excellent source of several minerals including iron, magnesium, phosphorus, copper, and manganese. It is higher in protein, lesser in calories, reduce the formation of harmful compounds in processed foods. Product was nutritionally analysis and the result of “Ready to mix fortified dhokla” product which have nutrient as per 100 grams, energy (389 Kcal), protein (46.2 g), carbohydrates (77.8 g), fibers (52 g), fats (18.4 g), vitamin C (0.74 mg), vitamin A (95 µg), calcium (58 mg), Iron (2.72 mg), Niacin (28 mg). Nutritional value is compared with fortified dhokla and both products are ready to eat and recommended by all the age groups. Keywords Antioxidant; Anti-inflammatory; Fortified dhokla; Therapeutic diet