Formulation and nutritional evaluation of millet-pulse-based functional food for protein deficiency

Le résumé fourni par la source

Inadequacy of the food consumed in providing amino acids in required amounts can impact dietary protein quality and can lead to growth retardation in children.The diet consumed by Indian children lacks lysine which is the first limiting amino acid in cereal-based diets, making it poor in terms of protein quality.The present investigation was carried out to formulate and nutritionally evaluate the millet-pulse-based food product by replacing traditional cereal.Chocomills was formulated using finger millet-chickpea combination and tested for its acceptability and nutritional composition against conventional cereal.The overall acceptability of chocomills prepared from finger millet-chickpea was 7.98 and was comparable with the wheat-based products.The finger millet chickpea chocomills had a considerable amount of protein (18.50 g/100 g), lysine (5.38 g/100 g), in vitro protein digestibility (81.33%) and protein digestibility amino acid score (0.54).The chocomills when stored for 3 months was found to be organoleptically acceptable till 45 days.The developed product was cost-effective and nutritionally superior to its traditional and market counterparts.The study concluded that the developed millet pulse-based product met 30% Recommended Dietary Allowance (RDA) for protein and more than 100% of the lysine requirements of school-going children.Hence, the developed finger millet-chickpea combination can be effectively used as a replacement for wheat for preparing various food products with good quality protein.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.