Development of Semolina Based “Upma” Incorporated with Fenugreek and Chickpea Seeds Flour and Evaluation of Its Sensory and Nutritional Attributes Along with Its Glycemic Index Kumari Pooja*, Dubey P. Ritu** Department of Foodsand Nutrition, Ethelind School of HomeScience, Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad-211 007 (U.P.) India *Email: juhipoojyshiats@gmail.com
** RitupDubey2009@rediffmail.com
Online published on 23 May, 2013. Abstract To develop healthy and nutritionally rich product flour of raw, soaked and germinated seeds of fenugreek and chickpea were separately incorporated in semolina to prepare the snack product Upma with one control (T0) and four treatments viz., T1, T2, T3 and T4. Seeds flour of fenugreek and chickpea were incorporatedat 7%(T1), 14%(T2), 21% (T3) and 28%(T4) levels in semolina. Sensory evaluation of the prepared product was done by a panel of five experts using a nine point Hedonic Scale. Assessment of nutritive values of the product was done by using the food composition tables and their analyzed values were obtained by calculation method. Results show that the highest mean score for overall acceptability was found in T2. There was significant difference (p=0.05) in colour, texture, taste and flavour between different treatment combinations. The experimental treatments of the product were found to be richer in protein, fat, dietary fiber, iron, calcium and moisture content while they were poorer in carbohydrate and calories than control (T0). They were also found to have lower GI values than control (T0). From the results it was concluded that seeds flour of fenugreek and chickpea can be successfully incorporated in semolina to develop a product which canenhance the nutritional quality of the original product, can lower its GI and at the same time can enrich the variety and acceptability of diet. Top Keywords Semolina, Fenugreek, Chickpea, Glycaemic Index. Top |