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Quality evaluation of nutri-premix prepared by using millets and seeds of fruits and vegetables

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Abstract

The objective of the present research was intended to formulate multigrain premix powder which could be utilized for the development of nutritional rich products. The multigrain premix was prepared by blending the seeds of pumpkin, jackfruit, and mango with barley, pearl millet, finger millet, sorghum, and other ingredients such as cardamom, and sugar. Before optimizing the composition of premix flour, around 8 combinations of each flour and seed powders were made to obtain the preeminent quality premix with high nutritional value. The formulation of flour was optimized on the basis of sensory analysis done by using 9-hedonic scale. The formulated multigrain premix was analysed for its nutritional and sensorial characteristics. Multigrain premix resulted in protein content of 5.35 g, carbohydrate 80.25 g, fat 6.88 g, ash 3.87 g, dietary fibres 8.67 g, calcium 73.25 mg, and iron 2.94 mg per 100 g of the mixture and many more minerals were also estimated in the given premix. Total energy was noted as 404.32 kcal. The GC–MS analysis was also performed to identify the composition of fat in terms of their saturation. Moreover, the shelf life study of multigrain premix was carried out for a period of 45 days at a temperature and relative humidity of 25 °C and 91% respectively. The overall quality of the multigrain premix was accepted in term of overall acceptability. The optimized premix was also taken for its microbiological analysis, and sensorial quality attributes to understand the shelf life study of the product when stored for longer period of time.

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All the data obtained from the study are included in the published article.

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Abbreviations

AOAC:

Association of Official Agricultural Chemists

FFA:

Free fatty acids

FSSAI:

Food safety and standards authority of India

MUFA:

Monounsaturated fatty acids

PUFA:

Polyunsaturated fatty acids

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Acknowledgements

The author would like to acknowledge the Department of Food Technology, Bhaskaracharya College of Applied Sciences, and University of Delhi for providing basic amenities for performing various experiments in the laboratory.

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Authors and Affiliations

  1. Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India

    Meenakshi Garg, Manjoor Ali, Vandana Batra & Susmita D. Sadhu

  2. Asian Medical Institute, Kant, Kyrgyzstan

    Sadhana Sharma

  3. Department of Biotechnology, UIBT, Chandigarh University, Mohali, Punjab, India

    Suradeep Basak

  4. Institute of Home Economics, University of Delhi, New Delhi, India

    Vandana Sablania

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  1. Meenakshi Garg
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  2. Manjoor Ali
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Garg, M., Ali, M., Batra, V. et al. Quality evaluation of nutri-premix prepared by using millets and seeds of fruits and vegetables. J Food Sci Technol 60, 2782–2791 (2023). https://doi.org/10.1007/s13197-023-05796-y

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