Quality Evaluation of Buckwheat Flour Incorporated Sesame Laddu and its Popularization

Abstract

The perception of food and nutrition security is multi-dimensional. Food security happens when all individuals have physical and economic access to enough and nutritious food which meets their dietary requirements and food choice for an active and healthy life. Limited quantity and supply of nutritious food is a big threat for food security. Because of huge population and high level of malnutrition in India, it is a very big challenge to make sure the supply of sufficient food and nutrition. Buckwheat has become a functional food because of its nutrient content and positive effects on human health. It can be consumed as a food and also used in the treatment of many diseases. The major impacts of buckwheat on human health are its hypotensive, hypoglycemic, hypocholesterolemic, neuroprotective and antioxidant effects. Hence, it is used in the treatment for chronic and metabolic diseases, such as diabetes, hypertension and celiac disease. Buckwheat flour was incorporated in sesame laddu at four different proportions (10%, 20%, 30% and 40%) and the formulated samples along with the standard were standardized. After standardization, it was subjected to sensory analysis and most acceptable proportion was selected and subjected for nutrient analysis. The cost of the product was also estimated. The selected product was popularized among adults. The sensory analysis proved that the sensory characteristics are acceptable with the addition of buck wheat flour. The carbohydrate content was high and the fat content was low in the selected product than in the standard product. The selected product costs little higher than the standard product.