Development and nutrient analysis of vegetable oats soup using nuts
Rumana Farooqui, Shuwana Naaz
Oats unique macro, micro, and phytonutrient composition, high nutritional value, and relatively low agricultural input requirements make oats unique among cereal crops. The health benefits of the oats are becoming well established. While the connection between oat β-glucan fibre in reducing the risk of cardiovascular disease and controlling glycaemia have been unequivocally established, other potential benefits including modulation of intestinal micro biota and inflammation continue to be explored. Furthermore, oats starch has a low glycemic index, which is favourable for weight control. Healthy nuts are also a great source of plant protein, minerals and other life-enhancing nutrients. In light of the above health benefits a nutritious product (vegetable oats soup) was developed using oats and nuts. A basic along with three variations were prepared whose acceptability was tested using hedonic rating test by twenty panellists. Variation-ll was most accepted. The data collected from the sensory evaluation was compiled and “T” test was applied to find out the significance of the difference between the mean scored for the sensory properties of the basic and variations. The product developed contained good amount of soluble fibre and was affordable. The products were subjected to nutrient analysis. In variations the amount of Protein, fat and fibre was significantly increased.