International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 5 (2016)

Nutritional analysis of value-added product by using pearl millet, quinoa and prepare ready-to-use upma mixes


Mishra Shaivya, Mishra Sunita

Rapid urbanization, industrialization and consequent changes in eating habits of people have lead to development of instant dry mixes and ready-to-eat convenience foods. With the availability of "Retort Technology" developed by Defence Food Research Laboratory (DFRL); food processing sector like Ready to Eat (RTE) and Ready to Use (RTU) food segment has emerged as one of the fastest growing sectors in the Indian economy. The study has been carried out in research laboratory of Food Science and Technology, School for Home Sciences, Babasaheb Bhimrao Ambedkar University, Lucknow. Two value-added products i.e., Quinoa Upma mixes and Pearl Millet Upma mixes with the Quinoa (75%) and Pearl Millet (75%) as a basic ingredient were developed. These products were analyzed nutritionally. The result of the nutritional analysis indicated that the nutritional composition of Pearl Millet upma mixes is: Protein(13.29%), Fat(23.17%), Carbohydrate(53.49%), Calcium(23.9mg), Vitamin C(19.5mg) and the nutritional composition of Quinoa upma mixes is: Protein(13.29%), Fat(23.17%), Carbohydrate(53.49%), Calcium(27.96mg), Vitamin C(14.69mg).The products are highly recommended for all the age groups, degenerative diseases and heart diseases.
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