Abstract:
Porridge is a convenient food not just for weaning infants, but also for the elderly
and convalescents due to its easy digestibility. Protein energy malnutrition is still a
major problem in all the segments of population. Sixteen products were formulated
varying the proportion of cereals and pulses using design expert software. The
grains selected were cleaned, washed, soaked, germinated, dried, roasted and then
stored in air tight containers. The roasted grains where then mixed homogenously
according to the required proportion and then milled. The milled grains where then
sieved and the grits obtained were kept in separate air tight containers. Green gram
was germinated for several days and tannin and phytic acid content was checked
each day.
It was found that tannin and phytic acid content was reduced in the
germinated sample when compared to the raw sample. The tannin and phytic acid
content of green gram were reduced by 35.45% and 33.71% after 72 hours of
germination respectively. From the sensory evaluation and statistical analysis of the
sixteen products, the formulation containing 30 g of barley, 20 g of rice and 50 g of
green gram was found to be the best. The protein, fat, carbohydrate, crude fiber,
and total ash of the product were found to be 27.8%, 2.5%, 64.29%, 3.3% and 2.2%
respectively. The food can supply 390.86 kcal/100 g. The iron and calcium content
of the product were found to be 3.7 mg/100 g and 83.8 mg/100 g respectively. The
total cost for the preparation was calculated as NRs. 125 per kg. Hence, the
prepared porridge is nutritious and cost effective weaning food and germination
was considered as one of the effective method for reduction of antinutritional
factors
Description:
A dissertation submitted to the Department of Nutrition and Dietetics, Central
Campus of Technology, Tribhuvan University, in partial fulfillment of the
requirements for the degree of Bsc. Nutrition and dietetics
