Formulation, Nutritional Evaluation and Storage Study of Supplementary Food (Panjiri)

Salve, R. V.; Mehrajfatema, Z. M.; Kadam, M. L.; More, Sayali

doi:10.4172/2157-7110.1000131

Cited by 6 publications

(7 citation statements)

References 8 publications

(7 reference statements)

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“…Energy, fat and protein content were reported as 430 kcal, 16 and 14 per cent in corn soy-based supplementary food (Amegovu et al, 2014). Similar findings were reported by Sadana and Chabra (2004), Salve et al (2011), Ghatge (2012) and Dubey et al (2012). Agha (2004)…”

supporting

confidence: 82%

“…T4 and T3 treatments were significantly different (p Ͻ 0.05) for sensory parameters of aroma, taste and overall acceptability (Table II). Good acceptability of supplementary food panjiri formulated from locally available flours of cereal and legumes using household technologies like blending and roasting was reported by Salve et al (2011). The overall acceptability of supplementary food prepared from germinated wheat and mung bean flour was reported significantly higher when compared to control formulations by Imtiaz et al (2011).…”

mentioning

confidence: 97%

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Development of ready-to-eat supplementary foods using germinated cereal-pulse mix, potato flour and green leafy vegetable for malnourished children

Prasad

Kochhar

Javed

2016

Nutrition &Amp; Food Science

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Purpose – The purpose of this paper is to develop and standardize nutrient dense, easily digestible and affordable ready-to-eat supplementary foods from locally available ingredients for malnourished children and to assess their nutritional composition. Design/methodology/approach – To develop supplementary foods, wheat and green gram were germinated, dried and made into flour. Potatoes of “Kufri Pukhraj” variety procured from university were washed, peeled, sliced, boiled, dipped in potassium metabisulphite solution, dried and grounded into flour. Spinach leaves were washed, dried and made into powder. Five wholesome ready-to-eat supplementary foods, namely, panjiri, mathi, seviyan, biscuits and pinni, were developed from germinated cereal, pulse and potato flour and spinach leaves powder. The products were standardized with potato flour and spinach leaves powder. The developed products were analyzed for proximate composition by standardized methods. Findings – One-way analysis of variance and Tukey’s test was used to obtain differences in organoleptic scores within different levels of treatments. All five supplementary foods were acceptable at 30 per cent level of potato flour and 2.5 per cent level of spinach leaves powder. Mean scores of panjiri, mathi, seviyan, biscuits and pinni were significantly different (p < 0.05). Significant (p < 0.05) difference was observed in terms of moisture, crude protein, crude fat, crude fibre and ash content among the developed products. Practical implications – The developed ready-to-eat supplementary foods can be recommended for supplementary feeding programmes running in the country. Originality/value – The paper aims at the development of high energy protein supplementary foods for malnourished children. The developed complementary food blend is made up of variety of food groups like cereal, pulse, root and tuber and green leafy vegetables to provide wholesome nutrition to children. This is different to originally provided supplementary foods to children made up of only cereal. The developed products also add a variety to supplementary foods given to malnourished children in supplementary feeding programmes.

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supporting

confidence: 82%

mentioning

confidence: 97%

Development of ready-to-eat supplementary foods using germinated cereal-pulse mix, potato flour and green leafy vegetable for malnourished children

Prasad

Kochhar

Javed

2016

Nutrition &Amp; Food Science

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“…Panel members were advised to use verbal descriptions, and convert them into scores. 6 The scores were based on the following criteria: like extremely: 9; Like moderately: 7-8; like slightly: 5-6; dislike slightly: 3-4; and dislike extremely: 0-2. The scores were averaged and rounded to the nearest whole number.…”

Section: Methodsmentioning

confidence: 99%

Traditional Indian breakfast (Idli and Dosa) with enhanced nutritional content using millets

Krishnamoorthy

Singaravadivel

Manickam

2013

Nutrition & Dietetics

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Aim:To formulate ready-to-make millet mix Idli and Dosa, and to compare the chemical and sensory qualities of those with pure rice mix Idli and Dosa. Methods: Germinated powders of high-quality millets were mixed and incorporated with other basic traditional ingredients like rice powder and de-husked black gram powder in formulated proportions. Nutritional and sensory qualities were assessed after fermentation and cooking of the mix to make Idli and Dosa. Results: The millet-based Idli contained high proportions of protein (15-18%), fat (5.0-6.2%) and carbohydrate (72-74%) compared to the rice-based Idli. The ash content was in the range of 1-2% and crude fibre (3.0-4.9%). The millet-based Dosa contained high proportions of protein (15-18%), fat (8.5-9.8%) and carbohydrate (69-72%) compared to the rice-based Dosa. Also the processing steps like decortications, germination and fermentation significantly reduced the phytic acids (69%) and tannin (78%) content in millet-based foods. The sensory evaluation results showed that the overall acceptability of millet based product is 'Like moderately' with score of 7.7 Ϯ 0.5 Conclusion: The results indicated that the nutritional content of millet-incorporated Idli and Dosa was comparable with the standard recommended dietary values, and the processing techniques not only decrease the antinutrients but also enhance the essential nutrients. Emerging research on millet-based food is one of the strategies for alleviating malnutrition.

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“…In the earlier study by (Karwasra et al, 2021) [17] , the moisture, ash, protein, fat, fibre and carbohydrates content of wheat flour panjiri was identified to be 1.24, 0.82, 8.76, 13.60, 1.18 and 87.57%, respectively. In the study of (Salve et al, 2011) [31] , the results of proximate analysis of wheat flour panjiri was moisture 1.52%, ash 0.72%, protein 12.2%, fat 13.91%, fiber 1.31% and carbohydrates 71.20%.…”

Section: Results and Discussion Proximate Compositionmentioning

confidence: 97%

“…50% each. (Salve et al, 2011) [31] , prepared the traditional panjiri by roasting the wheat flour at 70-80 °C, and then mixing it with refined sugar.…”

Section: Preparation Of Panjirimentioning

confidence: 99%

Formulation and evaluation of Indian traditional sweet Panjiri substituted with pearl millet (Pennisetum glaucum L.)

Saxena,

2024

Int. J. Res. Agron.

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Panjiri is a traditional sweet which is made from wheat flour and sugar. The study involves substitution of wheat flour by pearl millet and refined sugar by jaggery powder for the purpose of preparing a product that is nutritionally rich, aiming at not losing the authenticity of the traditional panjiri yet trying to modify it in a way to enhance its health benefits. Different combinations of panjiri were prepared; the control sample (S0) contains only wheat flour which is the standard product, second sample (S1) contains 100% pearl millet flour and the third product (S2) contains both wheat and pearl millet flour in equal proportions that is 50% each. The proximate analysis, antioxidant properties, mineral content, organoleptic properties and shelf life study of all the combinations was carried out. The moisture content varied from 9.37±0.91 to 9.61±1.74%, the lowest observed for S1. The sample S1 has highest protein and ash content (which is 7.02±0.58% and 1.95±0.13% respectively). The highest fat content of 23.64% in S1 persists because of its formulation that is 100% pearl millet flour. The carbohydrate content varied from 60.54±0.90 to 62.57±1.03%, S2 possessing the lowest value and S1 highest. S0 had lowest antioxidant activity (16.17±0.82%) followed by S2 (26.45±1.16%) and then S1, (30.8±1.24%). The total phenolic content of S0 was least (210.5±1.4310 µg FAE/g) and it was highest for S1 (436.27 µg FAE/g). Out of all the samples, S1 has the highest whereas S0 has the lowest mineral content. From the mean scores of the organoleptic analysis, S2 was accepted and liked the most by the panelists followed by S1 and S0.

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Formulation, Nutritional Evaluation and Storage Study of Supplementary Food (Panjiri)

Cited by 6 publications

References 8 publications

Development of ready-to-eat supplementary foods using germinated cereal-pulse mix, potato flour and green leafy vegetable for malnourished children

Development of ready-to-eat supplementary foods using germinated cereal-pulse mix, potato flour and green leafy vegetable for malnourished children

Traditional Indian breakfast (Idli and Dosa) with enhanced nutritional content using millets

Formulation and evaluation of Indian traditional sweet Panjiri substituted with pearl millet (Pennisetum glaucum L.)

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