Formulation of Nutritious Mixes forDevelopment of Dhokla and their Quality

Evaluation

THESIS

Submitted to the

Jawaharlal Nehru Krishi Vishwa Vidyalaya,Jabalpur (M.P.)

In partial fulfillment of the requirementsFor the Degree of

MASTER OF SCIENCE

In

AGRICULTURE

(FOOD SCIENCE & TECHNOLOGY)

By

ANSHUL SANGHI

Department of Food Science and TechnologyCollege of Agriculture

Jawaharlal Nehru Krishi Vishwa Vidyalaya,Jabalpur (M.P.)

2013

CERTIFICATE – I

This is to certify that the thesis entitled "Formulation of NutritiousMixes for Development of Dhokla and their Quality Evaluation",submitted in partial fulfillment of the requirement for the degree of “MASTERof AGRICULTURE in FOOD SCIENCE & TECHNOLOGY” of Jawaharlal

Nehru Krishi Vishwa Vidyalaya, Jabalpur is a record of the bonafide research

work carried out by Mr. ANSHUL SANGHI under my guidance and

supervision. The subject of the project has been approved by the Student’s

Advisory Committee and the Director of Instruction.

No part of the project has been submitted for any other degree or

diploma (certificate awarded etc.) has been fully acknowledged. All the

assistance and help received during the course of the investigation has been

acknowledged by him.

Place: Jabalpur (Dr. Suman Kumar)Date: Chairman Advisory Committee

Thesis approved by the Student’s Advisory Committee:

Chairman: - (Dr. Suman Kumar) .………………….

Member: Dr. L. P. S. Rajput ………………….

Member: - Dr. (Mrs.) P. Parihar ………………….

CERTIFICATE – II

This is to certify that the thesis entitled, " Formulation of NutritiousMixes for Development of Dhokla and their Quality Evaluation",submitted by Mr. Anshul Sanghi to the Jawaharlal Nehru Krishi Vishwa

Vidyalaya, Jabalpur in partial fulfillment of the requirement for the degree of

MASTER AGRICULTURE IN FOOD SCIENCE & TECHNOLOGY in the

Department of FOOD SCIENCE AND TECHNOLOGY has been approved

by the Student’s Advisory Committee after an oral examination of the same.

Place: (Dr. Suman Kumar)Date:

Chairman Advisory Committee

Chairman Dr. Suman Kumar _____________

Head of the Department Dr. Suman Kumar _____________

Director of Instructions Dr. P.K. Mishra _____________

ACKNOWLEDGEMENT

In everyone’s life the day arises when one has to shape the

feelings in words. Even though carving the feelings is difficult, their

expression becomes necessary at that time. For me, the spell has come

to gather words for expressing my gratitude towards all the people who

help in building up my career.

The satisfaction that accompanies the successful completion of

any task would be incomplete without the mention of all those people

who made it possible whose constant guidance and encouragement

crowns the efforts with success.

I state my acknowledgement with the name of God Almighty and

my parents whose blessings and inexpressible support are my most

valuable assets.

I feel great pleasure in expressing my heartiest sense of gratitude

to my venerable guide and chairman of my Advisory committee Dr.

Suman Kumar Professor and Head of the Department Food Science and

Technology College of Agriculture JNKVV Jabalpur, member of my

advisory committee, Dr. L.P.S. Rajput and Dr. (Mrs). Pratibha

Parihar who conceived and shaped the problem and provided guidance

of care love and affection throughout the study. Because of his

enthusiastic interest constructive criticism, continuous enragement and

pain staking work through his manuscript, I could carry out the present

investigation and prepare the manuscript.

I am highly thankful to Dr. P. K. Mishra Director of Instruction

and Dr. R.S. Khampariya, Dean, College of Agriculture, Jabalpur,

J.N.K.V.V., Dr. P.K. Bisen, Dean student welfare J.N.K.V.V., Jabalpur

for providing all the necessary facilities during the study at J.N.K.V.V.,

Jabalpur.

I wish to express my most sincere and deepest sense of gratitude

and ineptness to Dr. (Mrs). Alpana Singh and Mr. Rajendra Thakur for

their valuable suggestions, constructive crisis, and unfailing and

personal interest during the tenure of investigation preparation of the

manuscript.

My heartfelt thanks to all my friends Mr. Pradeep Ohriya, Mr.

Rakesh Dhuve, Mr. Ashraf Rizvi, Mr. K. P. Bagari, Mr. Mukesh Muvel,

Mr. Manoj Patel who deserve praise for their roles in shaping and

compiling thesis work.

I owe everything to my parents Shri Vinod Sanghi, Smt. Sunila

Sanghi and my brothers Abhishek, Anurag for their constant

encouragement and cooperation that made my academic achievement

and this study up to this level.

Place: Jabalpur

Date: (Anshul Sanghi)

VITA

The author of this Manuscript, Mr. Anshul Sanghi S/o Mr. Vinod Sanghi

was born on 24th May, 1986 at Jabalpur District of Madhya Pradesh.

He has completed his Primary and High School education from Sarswati

Shishu Higher Secondary School, Garha, Jabalpur and passed Higher Secondary

School examination from Sarswati Shishu Higher Secondary School, Garha,

Jabalpur, District in the year 2002. Thereafter, he joined College of Agriculture

Jabalpur in year 2003 and passed B. Sc. (Ag) in the year 2009 with 6.41 OGPA.

Then, he joined Department of Food Science & Technology College of

Agriculture, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur for his degree

Master of Agriculture in Food Science & Technology in the year 2009 and

completed his degree programme in the year 2013 after submitting this thesis in

partial fulfillment of the requirement of M.Sc. (Agri.) Degree.

LIST OF CONTENTS

ChapterNo.

Title Page No.

I Introduction 1 – 2

II Review of Literature 3 – 10

III Material and Methods 11 – 22

IV Results 23 – 33

V Discussion 34 – 36

VI Summary, Conclusion and suggestions for Further Work 37 – 38

Bibliography 39 – 42

Vita

LIST OF TABLE

Table No. Title Page No.3.6.1 Different proportions of chickpea and rice flour 123.6.2 Different proportions of chickpea and rice flour with of

soyflour12

3.6.3 Different proportions of chickpea flour and kodo flour 133.6.4 Different proportions of chickpea flour and kodo flour

with of soyflour13

3.6.5 Different proportions of chickpea flour and kutki flour 133.6.6 Different proportions of chickpea flour and kutki flour

with soyflour14

1 Mean score values of various sensory attributes fordhokla made from rice based instant mixes

23

2 Mean score values of various sensory attributes fordhokla made from soy fortified rice based instant mixes

24

3 Mean score values of various sensory attributes fordhokla made from kodo based instant mixes

25

4 Mean score values of various sensory attributes fordhokla made from soy fortified kodo based instantmixes

25

5 Mean score values of various sensory attributes fordhokla made from kutki based instant mixes

26

6 Mean score values of various sensory attributes fordhokla made from soy fortified kutki based instantmixes

26

7 Nutritive value of various instant mixes 288 Mineral content of various instant mixes 299 Nutritive value of soy fortified instant mixes 3010 Mineral content of various soy fortified instant mixes 3111 Overall acceptability of various instant mixes stored in

polyethylene bags for different periods at ambientconditions

32

12 Overall acceptability of various soy fortified instantmixes stored in polyethylene for different periods atambient conditions

33

LIST OF FIGURES

FigureNo.

Title Page No.(In between)

1 Flow sheet for preparation of instant mixes and Dhokla 14 – 15

2 Nutritive value of various Instant Mixes 29 – 30

3 Mineral content of various Instant Mixes 29 – 30

4 Nutritive value of soy fortified Instant Mixes 31 – 32

5 Mineral content of various soy fortified Instant Mixes 31 – 32

LIST OF PLATES

PlateNo.

Title Page No.(In between)

(A) Chickpea based dhokla, 100% CPF used as control 14 – 15

(B) Rice, kodo and kutki based dhokla made from variousinstant mixes

14 – 15

(C) Soy fortified rice, kodo and kutki based dhokla madefrom various instant mixes

14 – 15

1

INTRODUCTION

Man needs a wide range of nutrients to perform various functions in the

body and lead a normal healthy life. Proteins are nutritionally considered as

the most essential and important nutrients among the known nutrients present

in the living cell. Legumes are well known examples of potentially important

staple sources of nutritionally important proteins. Due to lack of proper

amount of protein in the diet, problem of protein calorie malnutrition continues

to be critical in most underdeveloped and developing countries like India. This

problem is associated with inadequate protein and amino acid supply to the

increasing population.

In India, the average intake to pulses in rural urban areas is 30 and 50

g/day respectively. This accounts for 8-13 g of protein intake per day which

provides only 14-16% of RDA of an adult. The estimated pulse production in

India which presently stands at 14.56 million tones has to be raised to atleast

20 million tones in comming years.

Dhokla is a popular fermented food of India. It is steam cooked

fermented Indian breakfast food prepared from bengal gram flour. The

popularity of Dhokla is due to its delicate spongy texture and its digestibility.

Chickpea (Cicer arientinum L.) belonging to family leguminaceae is

considered to have medicinal effect and it is used for blood purification. They

can assists in lowering of cholestrol in the blood stream. Chickpea

contains21.1% protein, 61.5% carbohydrate 4.5% fat, it is also rich in calcium,

iron and niacin. In India, the recent data for chickpea area is about 8.56

million hectares with 7.36 million tones of production.

Soybean (Glycine max) belonging to family leguminaceae, being rich in

edible oil about 18-20% and high quality protein (40%). In India, soybean is

grown in 6.22 million hectare of land with annual production of 5.86 million

tones. Soybean contains all the three micronutrients required for good

2

nutrition, along with fiber, vitamins and minerals. In addition to nutritive value,

soybean has many medicinal and therapeutic values.

Rice (Oryza sativa L.) is primarily high energy or high calorie food and

one of the ieading food crops of the over half of world population. It contains

6.8% protein, 71.8%, carbohydrate and 344 kcal energy .

Kodo millet (Paspatium scrobiculatum L.) is an important millet of

Madhya Pradesh and being grown over 0.7 million ha. It contains about 8.3

per cent protein, 65.6% in carbohydrate, 1.4% fat and 2.9% ash, Kodo is an

important component of the diet in rural areas of M.P. Kodo millets are also

good source of micro nutrients and B-group vitamins.

Kutki millet (Panicum sumatranse) – cultivation is seen only in India in

about 0.5 million ha. Its colloquial names are kutki, samai, samalu. Little

millets contains. 8.7% protein, 5.7%, carbohydrates, 5.3% fat 12.0% dietary

fibre, 1.7% minerals, 17 mg/100 gm calcium acid 220 mg/100 gm phosphorus.

Kutki may be considered as important therapeutic foods for diabetic persons

in controlling the blood glucose level.

It is the fact that the product based on either cereals or pulses alone

are nutritionally inferior. Therefore, it was thought to develop a nutritious

Dhokla mixes which have more superior quality. The main objectives were –

OBJECTIVES1. Formulation and development of Dhokla mixes from various food

commodities.

2. Nutritional and sensory evaluation of Dhokla mixes.

3. Shelf-life evaluation of the Dhokla mixes.

3

REVIEW OF LITERATURE

In this chapter, an attempt has been made to review the previous

works within the framework of present study, which will be helpful in

interpretation of results. The available literature on the different aspects of

various products with respect to formulation, development, sensory,

nutritional, and storage studies have been reviewed and described in this

chapter.

Nutritional importance of traditional fermented foods

Use of micro-organisms in preparing foods from locally available plant

and animal materials is a traditional practice since pre-historic times.

Fermented foods are defined as foods that have been subjected to the action

of selected micro-organism by which a biochemically and organoeleptically

modified substrate is produced resulting in an acceptable product for human

consumption. Growth and activity of micro-organism play an essential role in

biochemical changes in the substrates during fermentation. Traditional

fermentation-foods are generally nutritious and form the basic component of

the diet as stable adjunct, condiment and beverage, providing calories,

protein, vitamins and minerals to the people (Tamang, 1995).

Fermantation is one of the oldest and most economical methods of

producing and preserving foods. Microbial fermentation has played an

important role in food processing for thousands of years. Fermentation

provides a way to preserve food product, to destroy undesirable factors, to

salvage material otherwise not usable for human consumption, to reduce

energy required for cooking, and to make a safer product. (Hesseltine and

Wang, 1979, Beuchat, 1983).

Some of the traditional fermented food in our country have been known

and listed as idli, dosa; rabadi, dhokta, wadi, kenema, jalebies, anarshe, nan

etc. Several reports have been published in the literature on various nutritional

4

aspects of these Indian traditional fermented foods. (Rao 1961, Rajalakshami

& Vanaja, 1967, Reddy and Salunkhe, 1980, Grewal and Chauhan 1992,

Yadav and Khetrapaul, 1995).

Rao (1961) reported an increase in choline, folic acid, methionine and

protein efficiency ratio of idli after subjecting the material to the process of

fermentation. Like wise, Rajalalshmi & Vanaja (1967) also found a two to

three fold increase in thiamine and riboflavin content in idli after fermentation.

Various findings have shown that the contents of different amino acids

increased significantly with significant reduction in the antinutritional factors

such as phytic acid, enzyme inhibitors, flatulence, factors as a result of

fermentation process in the food products. Yadav and Khetrapaul (1995)

reported that in fermentation of wadi, the contents of antinutrients, phytic acid

and polyphenols were found to reduce to approximately half. It was also

reported that the values for invitro digestibility of protein and starch also

improved significantly from 52.7 to 85.4% and 14.4 to 41.0%,repectively.

Sarkar et al. (1994) reported that Kinema prepared from soybean was found

to contain protein 48%, fat 17%, carbohydrate 28%, ash 7% and energy

value, 2.0 MJ/100 g of the product. Rahim etal. (1993) reported that nan was

found to be more nutritious than chapati/roti as it was prepared from a

fermented dough containing milk, curd (Yoghurt) & egg.

Aroa and Srivastava (2002) studied the suitability of millet - based food

products for diabetics. By them the food products khichdi, laddu and baati

were prepared taking finger millet and barnyard millet as a base separately

with legumes and fenugreek seeds. These food products showed

hypoglycemic effect in human volunteers. The glycemic index of finger millet

based food products were 25.53, 34.62 and 36.12 and of barnyard millet

based food products were 27.24, 34.68 and 36.71 for khichdi, laddu and baat,

respectively.

Preparation of traditional fermented foods

Mahajan and Chattopandayay (2000) reported that for the preparation

of an instant mix for Dhokla, various proportions of rice, bengalgram and

5

blackgram as well as different leavening agents were tried. Response surface

methodology (RSM) technique was used for optimizing the amount of

sodiumbicarbonate and citric acid to be added as leavening agents. The

proportion of rice semolina. bengalgram semolina and blackgram flour of

45:45:10 along with sodium bicarbonate at 1.86% and citric acid at 1.28% of

the dry mix was found to be optimum in terms of low cost of raw materials,

minimum bulk density and acceptable taste of the steamed product. For the

preparation of VX Dhokla, the instant mix soaked in water at room

temperature for 15 mm, followed by steaming for 20 min and then addition of

4% sugar gave a product of high consumer acceptability.

Grewal and Chouhan (1992) reported that "rabadi" could be prepared

by mixing, soaked, dehulled and autoclaved soybean with curd and keeping

the mixture for fermentation at 30°C for about 24 hr. Yadav and Khetrapaul

(1995) reported that wadi preparation could be made by using dehlled grund

green gram fermented for 12-18 hr. The round balls prepared from this batter

blended with salt (2%) and black pepper powder (0.65%) were subjected to

drying over polyethelene sheets at 60°C for 36 hr. It has been reported that a

traditional food known as kinema could be prepared by fermenting the

soybean seeds. This traditional food has been popular among the people of

eastern Himalayan regions of our country (Sarkar et al. 1994). Another

traditional food known by the name "jalebi" could be ferment for about 12 hr.

The fermented better after converting into circular noodles and deep fat frying

would be dipped in fat sugar syrup to get a sweetened snack food. Anarshe, a

fermented and sweetened snack food could be prepared by fermenting the

batter (ground rice, sugar and fat for 5-6 days and subjecting to frying in low

boiling fat.

Raw materials & methods used for preparation of fermented products

Dhokla is a fermented food prepared from rice and bengalgram

whereas, Khaman is similar to Dhokla except that it is made entirely from

bengalgram (Steinkraus, 1989). Both the ingredients are soaked in water for

8-10 hr at room temperature and coarsely ground in a stone mortar. After

6

overnight fermentation, the fermented batter is steamed for 10 minutes, cut

into diamond shape and seasoned. (Madhuri etal. 1996).

Suheelamma and Rao (1979) studied the different percentage of

blackgram in the mix for fermented as well as chemically leavened foods.

They found that between 30-50% blackgram flour in the mix for fermented

batter was optimum for producing the soft and spongy texture with uniform

porosity and physical stability, whereas for chemically leavened batter, it was

only 10-15% of the mix. They also reported the protective action of the

polysaccharide against thermal destruction of the foam by using 0.25 ml of

sodium bicarbonate and 0.25 ml of citric acid per 1.5 ml batter, as the in situ

source of carbon dioxide. Susheelamma and Rao. (1974) studied the varying

proportions of rice and blackgram flours in the mix for chemically leavened

batter of idli. Sodium bicarbonate (12.5 mg per g of the soild) and

gluconodelta-lactone (25 per g of the solid) were used as the chemical

leavening agents and water (1.8 parts) was added indicating that a proportion

of 2:1 of rice semolina to blackgram flour normally employed was optimum

from the standpoint of low bulk density. The same proportion of rice semolina

and blackgram flour for idli was recommended by Radhakrishnamurty et al.

(1961). They also noted that the surface active principle in blackgram was

importantly involved in the production of low bulk density and the resultant

texture. Desikachar et al. (1960) preparted a dry mix for idli containing one

part of finely ground blackgram flour and two parts of rice semolina. The idli

batter was prepared by adding 2.2 parts of water and fermented for 12 hr.

Kanekar et al. (1990) reported that the processed products "Dhokla" could be

prepared by mixing bengal gram flour and curds (1:1:5 wlw) and allowing the

mixture for fermentation at 30°C for 16 to 18 hr. and then steaming the batter

for 20 mm. It is also known that the processed product "Dhokla" could be

prepared without using the starter culture (curds). In this method, various

chemical leavening agents and preservatives such as citric acid, sodium-

bicarbonate (soda), salt and sugar are used in the batter of bengal gram flour.

The boiled water is used while mixing the ingredients and after increase in the

volume of batter, steaming is done for about 15 mm. it is clear from the above

7

information that the main ingredient in Dhokla making is bengal gram flour. In

the present investigation, attempts have been made to replace the expensive

raw material, bengal-gram-flour (BGF) with a cheaper material, minor millet

flour (MMF) in the preparation of "Dhokla". The main purpose beyond

blending of minor millet along with bengal gram flour is that they are highly

nutritious and even superior to rice and wheat in certain constituents.

(Hadimani & Malleshi 1993). They are good source of phosphorus and iron

too. The millet protein has well balanced amino acid profile and good source

of methionine, cystine & lysine. These essential amino acids are of special

benefit to those who depend on plant food for their protein nourishment. The

millet grain contains 65% carbohydrates, a high proportion of which is in the

form of non-starchy polysaccharides and dietary fibre which help in prevention

of constipation, lowering of blood cholesterol and slow release of glucose of

the blood stream during digestion.

Proximate composition of Bengal gramBengal gram or chickpea (Cicer aeritenium) is an important legume,

consumed in different forms at different stages of maturity. The major part of

cultivated bengal gram is eaten as the mature dry seed either in the form of

whole seed or in the form of dhal or besan which is extensively used in India

for preparing several savory & sweet dishes. The various constituents in the

bengal gram viz., moisture ranged from 5.34 to 12.7, protein 16.7 to 24.6, fat

4.9 to 6.85, total ash by 2.04 to 3.3, crude fibre 1.7 to 10.79 and

carbohydrates from 56.8 to 70.9% (Shobana et al., 1976, Singh et al., 1977;

Rossi et a/., 1984).

Proximate composition of SoybeanSoybean (Glycine max.) with 40% protein and 20% oil assumes the

most predominant position in solving the food problems created by the ever-

increasing population in India and other third world countries (Gandhi et al.,

2001).

Mineral analysis of soybean seeds revealed that they are rich in

sodium (0.48 to 0.61%). potassium (1.56 tol .92%) and phosphorous (0.352 to

8

0.753%). The calcium (0.024 to 0.063%) and iron (0.0044 to 0.0163%) were

found at low level (Sood et al., 1980). While other worker reported low value

of sodium, potassium, calcium, magnesium, phosphorous and iron (Kale.

1985). These variations in the mineral composition might be due to variation

in the variety, fertilizer treatment, soil quality and climatic conditions. All these

factors are known to influence mineral composition quite considerably (Singh

and Chouhan, 1994).

Proximate composition of full fat Soy flourIn many areas where diets are deficient in both protein and calories full

fat soy flour can become an ideal supplement because it's high nutritive value

(Sharma and Subramanm 1991). Flour was obtained by roasting, dehusking

and milling the soybean (Joshi and Vaidehi 1998, Sharma and Subramaniam

1991) studies two varieties of soybean and reported that protein content of

these varieties were 41.77 and 40.05%. Fat content of these two varieties

were 18.05 and 20.02% respectively. Ash content of these two varieties was

same 5.20%. Crude fibre content was 4.0 and 4.26% respectively. Total

carbohydrates of these two varieties were 24.13 and 25.30%. Full fat soy flour

is one of the most promising forms in which soybean protein (40%) and oil

(20%) can be used 'man diet. Under Indian climatic condition, where some

parts such environment prevails, storage stability of full fat soy flour becomes

a problem, improvement of shelf life of full fat soy flour is therefore possible

through use of better packaging materials and application of technically

superior method like modified atmospheric packaging, (Bargale et al., 1991).

Utilization of Bengal gram flour (Besan)Chickpea commonly known as bengal gram is an unique legume, used

for preparing a variety of food products traditionally since ancient times and

these are generally consumed as items of snacks or as special items for

occasions in different part of India. Among these snacks, burli, bundi, Khara

sev, papad, laddu, pakoda, mysorepak, gurdani etc. are some of the popular

items of chickpea, prepared at home level as well as at commercial level

(Kulkarni, et al. 1989, Saxena etal. 1989, Sharma et al. 1992, Singh et al.

1992, Suryawanshi et al. 1998). Saxena et al. 1989 reported that blend of

9

flours comprising of black gram : bengal gram (70:30) yielded papads with

acceptable physicochemical and sensory quality attributes. Likewise, Saxena

et al. (1992) standa'rdisd the processing conditions and recipe for preparation

of "Gurdani" an Indian traditional sweet prepared from bengal gram flour

(besan), deep fat fried in the form of sewain and subsequently coated

uniformly with Jaggery.

Studies on preparation, packaging and storage of besan (bengal gram

flour). "Burfi" have been conducted by Sharma et al. (1992). They reported

that besan furfis remained acceptable for 9 and 6 months at room

temperature and 37°C respectively in polyethylene and polypropylene

pouches. Recently, Suryawanshi et al. (1998) reported the suitability of

different varieties of chickpea for preparation of four snacks, viz. Khara sev,

pakoda, Dhokla and kharif bundi using besan flour. Several studies have also

been reported in the literature that significant varietal differences for different

attributes have been observed among different cultivars of chickpea

(Shobhana et al. 1976, Singh et al. 1992).

Proximate composition of rice flourJandal and Amiry (1998) studies the preparation of weaning foods from

wheat flour, rice flour and milk powder. The result revealed that the product

could be considered as an ideal nutritive weaning food for children. Labana

and Kawatra (1986) conducted a study on dosa making and reported that it

was found to contain crude protein 12.6 g crude fibre 0.19 g and phytate

phosphorus 0.06 g per 100 g of the material. Venkatasubbaih et al. (1983)

conducted study on idli making and reported that "idli" could be prepared by

mixing rice and blackgram in 2:1 and keeping the ground batter for

fermentation period of 15 to 24 hr. at 30°C and than steemed.

Physico-chemical properties, nutrient compostion and dietary fibrecontent of millets

Millets are small sized grains, containing large proportion of husk and

bran, require dehusking and debranning prior to consumption (Hulse et al.

1980). The nutritive value of millets is comparable to other cereals, some of

10

them are even better with regard to average protein and mineral contents

(Gopalan et al. 1991). Millets were earlier decorticated at house hold level by

hand pounding, but are currently milled in rice milling machinery with a slight

modification of the process. The millets are mostly powdered in plate mills and

the whole meal is used for traditional food preparations (Desikachar, 1975).

Although millets are nutritionally superior, the non - availability of

refined and processed millets in ready to use form has limited their wider use

and acceptability. Millets are, therefore, confined to traditional consumers and

also to the people of lower economic strata. (Desikachar, 1977). Hence, there

is a need to develop suitable milling systems to obtain milled millet grains at

house hold and small scale industrial levels with a view to facilitate their easy

availability in ready to use form.

11

MATERIALS AND METHODS

The present investigation on “Formulation of nutritious mixes for

development of dhokla and their quality evaluation.” were carried out in the

Department of Food Science and Technology, JNKVV, Jabalpur (M.P.). The

materials used and methods adopted for the purposes of investigation have

been presented in this chapter.

3.1. Materials and Methods3.1.1 Food commodities

Chickpea and soybean were procured from Department of Plant

Breeding and Genetics, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur.

Rice purchased local market and kodo, kutki purchased from Dindori and

other materials viz. citric acid, sodium chloride, sodium bicarbonate and

polyethylene bags from local market.

3.1.2 CleaningThe above food commodities were taken and cleaned to remove the

stones, dust, woods and any other foreign materials from the grains.

3.2. Preparation of rice flourRice grains were thoroughly cleaned to remove dirt, dust, insect

excreta/ feathers and admixture of other food grains. The clean graded

materials were ground in the electric grinder to make fine flour, sieved by 80 -

100 mesh and stored in airtight container before use.

3.3. Preparation of chickpea flourChickpea grains were cleaned to remove the foreign materials and

then dehulled in a hand-operated chakki for removal of husk. The dehulled

grains were ground in an electric grinder to make fine powder, sieved by 80 –

100 mesh and stored in airtight container before use.

3.4 Preparation of kodo and kutki flourKodo and kutki grains were throughly cleaned to remove dirt dust

insect cxcrela / furthers and admixture of other food grains then dehulled in a

12

hand-operated chakki for removal of husk. The dehulled graded materials

were ground in the electric grinder to make fine flour sieved by 80-100 mesh

and stored in airtight container before are.

3.5 Preparation of full fat soy flourSoybean grains were thoroughly cleaned to remove the dust and other

foreign materials. The clean grains were tampered with water to 20-25 per

cent moisture content and then autoclaved for 25 min in a pressure cooker.

They were removed and dried directly in the sun for 3-4 days till the material

was completely dried having 6 – 8 per cent moisture content. Soybean was

then ground to make fine flour, sieved through 80 – 100 mesh and stored in

airtight container before use.

3.6. Development of instant mixes for dhoklaTable 3.6.1. Different proportions of chickpea and rice flourS. No. Treatments Symbol

1 100% CPF Control

2 90% CPF + 10% RF TR1

3 80% CPF + 20% RF TR2

4 70% CPF + 30% RF TR3

5 60% CPF + 40% RF TR4

(CPF = Chickpea flour, RF = Rice flour).

Table 3.6.2. Different proportions of chickpea and rice flour with ofsoyflour

S. No. Treatments Symbol1 100% CPF Control

2 65% CPF + 5% SF + 30% RF TR5

3 60% CPF + 10% SF + 30% RF TR6

4 55% CPF + 15% SF + 30% RF TR7

5 50% CPF + 20% SF + 30% RF TR8

(CPF = Chickpea flour, SF = Soy flour, RF = Rice flour).

Table 3.6.3. Different proportions of chickpea flour and kodo flourS.No. Treatments Symbol

1. 100% CPF Control

13

2. 90% CPF + 10% KF TK1

3. 80% CPF + 20% KF TK2

4. 70% CPF + 30% KF TK3

5. 60% CPF + 40% KF TK4

(CPF = Chickpea flour, KF = Kodo flour).

Table 3.6.4. Different proportions of chickpea flour and kodo flour withof soyflour

S. No. Treatments Symbol1 100% CPF Control

2 65% CPF + 5% SF + 30% KF TK5

3 60% CPF + 10% SF + 30% KF TK6

4 55% CPF + 15% SF + 30% KF TK7

5. 50% CPF + 20% SF+ 30% KF TK8

(CPF = Chickpea flour, SF = Soy flour, KF = Kodo flour).

Table 3.6.5. Different proportions of chickpea flour and kutki flourS.

No.Treatments Symbol

1. 100% CPF Control

2. 90% CPF + 10% KUF TKU1

3. 80% CPF + 20% KUF TKU2

4. 70% CPF + 30% KUF TKU3

5. 60% CPF + 40% KUF TKU4

(CPF = Chickpea flour, KUF = Kutki flour).

Table 3.6.6. Different proportions of chickpea flour and kutki flour withsoyflour

S. No. Treatments Symbol1 100% CPF Control

14

2 65% CPF + 5% SF + 30% KUF TKU5

3 60% CPF + 10% SF + 30% KUF TKU6

4 55% CPF + 15% SF + 30% KUF TKU7

5. 50% CPF + 20% SF + 30% KUF TKU8

(CPF = Chickpea flour, SF = Soy flour, KUF = Kutki flour).

Preparation of instant mixes for Dhokla

The various kinds of instant mixes were developed from chickpea,

chickpea and rice; chickpea, rice and soy flour; chickpea and kodo; chickpea,

kodo and soy flour; chickpea and kutki; chickpea, kutki and soy flour in

different proportions as represented in different tables (3.6.1 to 3.6.6) 100 g of

each flours were taken and mixed thoroughly with 1.0 g salt, 2.5 g citric acid,

2.0 g sodium bicarbonate and 1.5 g sugar. The whole mixes was blended

homogeneously with hot water in the ratio of 2:1 and kept for 30 min for

conditioning. These mixes were steamed in pressure cooker for 15 min. The

processed product "Dhokla" after conditioning at room temperature were cut

to pieces of uniform sizes for assesing the sensory quality characteristics of

product.

3.8. Sensory evaluation of productsThe sensory quality characteristics of the products such as colour,

taste, texture, flavour and overall acceptability were evaluated by panel of

judges using nine point hedonic scale as described by Amerine et al. (1965).

The ratings were given as per the hedonic rating as mentioned

below:-

S.No. Remarks Score

1 Like extremely 9

2 Like very much 8

3 Like moderately 7

15

4 Like slightly 6

5 Neither like nor dislike 5

6 Dislike slightly 4

7 Dislike moderately 3

8 Dislike very much 2

9 Dislike very much 1

Note: Score above 5.5 shows acceptability within score of 1-9.

3.9. Nutritional evaluation of instant mixesThe nutritional evaluation of mixes with respect to various constituents

were carried out by the following procedures.

3.9.1 Determination of Moisture contentThe moisture content in the sample was estimated according to

the method of AOAC (1984). 5 gm of sample was taken in pre-weighed

moisture box, dried at 105ºc for 24 hrs in hot air oven, cooled in

desiccators again weighed. The difference in weight of moisture box

represents the moisture content of the sample.

3.9.2 Determination of Fat contentThe fat content of the sample was determined by the procedure

as described in AOAC (1984). 5 gm of sample was weighed

accurately, placed in thimble and plugged with cotton. The extractor-

containing thimble was placed over a pre weighed extraction flask (A).

Fat content was determined by extracting the sample with solvent

petroleum ether (AR grade 60-80°c) for 8 hr using soxhlets extraction

procedure. After extraction the excess of solvent was distilled off and

the residual solvent was removed by heating at 80ºc in oven for 4-6

hours. The fat content was determined as below:

Moisture (%) = Difference in the weight X 100Weight of the sample

16

Crude fat (%) = Weight of flask (b)-weight of flask (A) X 100Weight of sample

3.9.3 Determination of Protein contentThe protein content in sample was determined by using

conventional Micro-Kjeldhal digestion and distillation procedure as

given in AOAC (1984).

Reagents1) Catalyst mixture- A mixture of 100 gm K2SO4, 20gm of CuSO4

and 2.5 gm of SiO2.

2) Sodium hydroxide 40%(w/v)

3) Boric acid 2 %( w/v).

4) Concentrated sulphuric acid AR (spgr 1.81)

5) Mixed indicator 2 parts 0.2 %( w/v) Methyl red and 1 parts 0.2%

(w/v)

6) Methyl blue in absolute alcohol.

7) Standard sulphuric acid (0.1N)

Procedure0.5 gm of sample was weighed accurately and transferred to a

Kjeldhal flask taking care to see that the material did not stick to the

neck of the flask. The catalyst mixture of about 1g and concentrated

sulphuric acid (5ml) were added. Then the flask was placed in an

inclined position in digestion chamber and heated for about 4-6 hours

till the liquid became clear (green blue colour).

DistillationThe content in the flask were allowed to cool and the digestion

material was transferred quantitatively to a vacuum jacketed flask of

micro Kjeldhal distillation apparatus and the ammonia liberated by the

addition of 10 ml of 40% NaOH on heating was absorbed in 20 ml boric

acid containing 2-3 drops of mixed indicator in 100ml conical flask. The

17

distilled off ammonia was titrated against 0.1N sulphuric acid. The

blank was also run in a similar way.

Crude protein (%) = N X 5.80

3.9.4 Determination of Ash contentProcedureThe ash content in the sample was estimated according to

AOAC (1984). 5 gm of sample was weighed accurately into pre

weighed porcelain (which has previously been heated to about 600 oC

and cooled). The crucible was heated in a muffle furnace for 6-8 hours

at 600-700 ºC. It was then cooled a dessiccator and weighed. To

ensure completion of ashing, the crucible was again heated in a muffle

furnace for 1-2 hour, cooled and weighed. This was repeated till the

consecutive weights were the same and the ash was almost grayish-

white in colour.

Ash (%) = Weight of ash X 100Weight of sample

3.9.5 Determination of Crude FibreThe crude fibre was determined by the method as described in

AOAC (1984).

Reagents1. Sulphuric acid 0.255 N

2. Sodium hydroxide 0.313N

Procedure2gm of dry defatted sample was transferred into 500ml conical

flask to which 200ml of 0.255 N boiling sulphuric acid was added then

N (%) = Normality of H2SO4 X Volume of 0.1N H2SO4 X 14 X 100Weight of sample x 1000

18

it was boiled for 30 minutes, kept the volume constant by the addition

of water at frequent intervals. The mixture was cooled and filtered

through a muslin cloth and the residue was washed with hot water till

free from acid. The material was then transferred to the same beaker

and 200ml of boiling 0.313 N NaOH was added. After boiling for 30

minutes the mixture was cooled and again filtered through muslin cloth.

The residue was washed with water till free from alkali, followed by

washing with absolute alcohol and ether to remove the moisture and

residue fat. It was then transferred to a weighed crucible and kept in

oven at 100 oC for 4-6 hours. The crucible was cooled and weighed.

The difference in weight represents the crude fibre content.

Crude Fibre (%) = Difference in weight of crucible X 100Weight of sample

3.9.6 Determination of Total Carbohydrates:Total carbohydrate in the samples was estimated by hydrolysis

method as described in AOAC (1984).

Reagents:1. Conc. HCl (AR sp gr 1.25)

2. Fehling’s solution

Fehling’s solution A: 34.64 gm of CuSO4.5H2O was

dissolved in 500ml of distilled water.

Fehling’s solution B: 173 gm of sodium potassium titrate

and 50 g of sodium hydroxide were dissolved in 500 ml of

distilled water. The Fehling’s solution was prepared by

mixing the equal volume of solution A and solution B. It

was prepared fresh daily.

3. Sodium Hydroxide 40 %( w/v).

4. Methyl blue indicator 0.1 % (w/v) in 95% alcohol.

5. 3N HCl – 68.18 ml concentrated HCl was made up to 250 ml

with distilled water.

19

6. Dextrose 1%- 1 gm of dextrose was dissolved in 100 ml distilled

water.

Procedure:2.5gm sample was taken in the flask and suspended in 200 ml of

distilled water. 20ml of 3N HCl was added refluxed in an air condenser

for 3 hrs. On cooling, it was neutralized with alkali to pH 7.0, filtered

and volume was made to 250 ml with distilled water.

The total carbohydrate in the filtrate was determined by titrating it

with Fehling’s solution (A & B) using 1 ml of methyl blue indicator.

Factor was worked out by titrating 1% dextrose with Fehling’s solution.

In each titration Fehling’s solution in the conical flask was heated with

a constant flame and titration was done with filtrate in the burette until

the end point (Brick- Red colour) was obtained. The total carbohydrate

content was calculated as under.

Dextrose % = Factor x 250 X 100Titrated value X weight of sample

Total carbohydrate (%) = Dextrose % X 0.9

3.9.7 Estimation of MineralsEstimation of various minerals viz., calcium, phosphorus and

iron were made by the standards procedures as described below:

Preparation of SampleOne gram of sample was taken in a conical flask and and 15 ml

of diacid mixture consisting of HP03 and HCI04 in proportion of 5:2

was added. The mixture was kept heated on a hot plate and digested

until a clear aliquot was obtained. The digested material was filtrated

through what-man filter paper and volume was made upto 100 ml.

This aliquot was used for the determination of above minerals.

20

A. Estimation of CalciumCalcium in the acid digested sample was determined by the

versenate titration method as described by Black (1965).

Reagents

1. Buffer solution - 67.5g of NH4CI was dissolve in 200 ml of

distilled water and 570 ml of conc. NH4CL was added. The

volume was made up to 1 litre with distilled water pH 9.0.

2. Standard EDTA (Ethylene diamine tetra acetic acid): Solution

(0.01): 1.86g of EDTA was dissolved in distilled water and made

up of one litre and standardized it.

3. Hydroxylamine hydrochloride 5%.

4. Potassium ferrocyanide 4%

5. Triethanolamine.

6. NaOH, 20% (w/v)

7. Indicator calcon.

Procedure:5ml of aliquot of the· acid digested samples were pipette into 250

conical flask. The volume was made approximately to 150 ml with distilled

water. Buffer solution (15 ml) 10 drops each of hydroxylamine hydrochloride

potassium ferrocyanide, triethanolamine, 1 ml of 20 % NAOH and 10 drops of

calcon indicator were added mixed thoroughly and titrated with EDTA, till blue

colour persist.

B. Estimation of Phosphorus:Phosphorus content In the triacid digested samples determined by

vanado molybdate method as described by Koenning and Johnson (1942).

1. Vanado - molybdate reagent -- 22.5 g of ammonium molybdate was

dissolved in 400 ml of distilled and 1.25 g of ammonium vanadate was

dissolved in 300 ml of boiling water. Both solutions were mixed and

250 ml of cone. HN03 was added and diluted to 1 litre with distilled

21

2. Standard phosphorous solution 0.2195 9 of KH2PO4 (potassium

dihydrogen phosphate) was dissolved din distilled water and diluted to

1 liter. This solution contains 50 mg phosphorus per ml.

Procedure:5 ml of acid digested aliquot was taken in 50 ml volumetric flask. 10 ml

of vanado - molybdate reagent was added. The volume was made up to 50 ml

with distilled water and content were mixed thoroughly. The absorbance of

solution after 30 minutes was taken at 420 nm in spectrophotometer. Similar

observation, were taken for, the preparation of standard curve by using 0, 1,

2, 3, 4, 5 and 6 ml of 50 ppm phosphorus solution and phosphorous content in

the'" sample was calculated from the standard curve.

C. Estimation of Iron:Iron content in the sample was determined colorimetrically as

described in “A manual of laboratory techniques”, (1983).

Reagents:1. Sulphuric acid 30 % Saturated potassium per sulphate solution

2. 1gm of potassium persulphate was dissolved in distilled water and

solution was made upto 100 ml

3. Potassium thiocynate solution 40 g of potassium thiocynate was

dissolved in 90 ml of distilled water, 4 ml actone was added and the

volume was made up to 100 ml with distilled water.

4. Standard iron solution : 0.7002 g ferrous ammonium sulphate was

dissolved in 100 ml. distilled water and after addition of 5 ml 1 % HCl

the solution was made upto 1 litre and mixed thoroughly (1 ml =0.1 mg

Fe). The standard solution was prepared freshly. Working standard

solution (0.01 mg Fe/ml) was prepared by diluting the above solution.

3.9 Storage studiesThe shelf-life of instant mixes were carried out in polyethylene

bags for a period of 120 days at ambient conditions. 100g of each

samples were packed and kept at room temp for storage. The samples

22

were withdrawn periodically after 0, 60, 120, days and used for

sensory evaluation of products quality.

23

RESULTS

The present investigation on "Formulation of nutritious mixes for

development of dhokla and their quality evaluation" was carried out with the

objectives to develop and evaluate the sensory, nutritional, and shelf-life

characteristics of the products. The obtained results have been presented in

the following headings.

Sensory quality characteristics of rice based instant mixesDifferent kinds of instant mixes were developed from chickpea, rice,

kodo, kutki and soybean flours in various proportions and used for preparation

of ready to eat dhokla. The sensory quality characteristics of products

developed from rice based instant mixes showed that the values for various

sensory attributes (colour and appearance, flavour, taste, texture and overall

acceptability ranged in between 6.9 to 8.5. The results revealed that 10 to

30% rice fortified products had similar values and there were no changes in

the sensory scores. The values were more or less the same as control

product made from chickpea alone (Table 1). The supplementation of rice

flour at higher level (i.e. 40 per cent) changed the quality characteristics of the

products. and their values decreased. Thus, it was concluded that rice flour

could be supplemented in chickpea flour upto the level of 30 per cent without

changing the product quality.

Table 1. Mean score values of various sensory attributes for dhoklamade from rice based instant mixes

(Results are average of 10 individuals)Instantmixes

Colour ofappearance Taste Flavour Texture Overall

acceptabilityControl 8.5 7.6 8.0 7.9 8.0

TR1 8.4 7.6 8.0 8.0 7.9

TR2 8.5 7.9 8.4 8.3 8.0

TR3 8.0 8.1 7.9 7.5 7.8

TR4 7.5 7.0 6.9 7.1 6.9Control, 100% CPF;TR1: CPF+ RF (90+10);TR2: CPF+ RF (80+20);TR3: CPF+ RF (70+30)TR4 : CPF+ RF (60+40)

24

Table 2: Mean score values of various sensory attributes for dhoklamade from soy fortified rice based instant mixes

(Results are average of 10 individuals)

Instantmixes

Colour ofappearance Taste Flavour Texture Overall

acceptabilityControl 8.5 7.6 8.0 7.9 8.0

TR5 8.7 7.5 7.9 8.0 8.1

TR6 8.6 7.6 8.1 8.3 8.2

TR7 8.0 7.8 8.3 8.2 8.0

TR8 7.6 6.5 6.7 7.3 7.1Control, 100%CPF;TR5: CPF+ SF+RF (65+5+30)TR6:CPF+ SF+RF (60+10+30)TR7 :CPF+ SF+ RF (55+15+30)TR8 :CPF+ SF+ RF (50+20+30)

Fortification of soyflour in rice based instant mixesFurther, chickpea was replaced by soyflour from 5 to 20% in rice based

instant mixes showed that the values of sensory scores ranged from 6.5 to 8.7

(Table 2). There were no changes in the sensory values of the products

containing 5 to 15% soyflour. The values were the same as control. However,

beyond 15% replacement of soyflour decreased the values. This revealed that

soyflour could be supplemented in chickpea flour upto the level of 15%

without affecting the quality characteristics of the product.

Sensory quality characteristics of kodo based instant mixesThe sensory quality characteristics of dhokla developed from kodo

based instant mixes showed that the mean values for various sensory

attributes ranged from 7.5 to 8.5. The values for products containing 10 to

30% kodo flour did not change the sensory quality characteristics. They were

the same as control (Table 3). However, at higher level i.e. 40%, the values

decreased. This indicated that kodo flour could be supplemented upto the

level of 30 per cent without changing the sensory quality characteristics of the

products.

25

Table 3. Mean score values of various sensory attributes for dhoklamade from kodo based instant mixes

(Results are average of 10 individuals)

Instantmixes

Colour ofappearance Taste Flavour Texture Overall

acceptabilityControl 8.5 7.6 8.0 7.9 8.0

Tk1 8.7 7.5 7.9 8.0 8.1

Tk2 8.6 7.6 8.1 8.3 8.2

Tk3 8.0 7.8 8.3 8.2 8.0

Tk4 7.6 6.5 6.7 7.3 7.1Control, 100% CPF;Tk1 : CPF + KF (90 + 10)Tk2 : CPE + KF (80 + 20)Tk3 : CPF + KF (70 + 30)Tk4 ; CPF+ KF (60 + 40)

Table 4. Mean score values of various sensory attributes for dhoklamade from soy fortified kodo based instant mixes

(Results are average of 10 individuals)

Instantmixes

Colour ofappearance Taste Flavour Texture Overall

acceptabilityControl 7.5 7.6 8.0 7.9 8.0

TK5 8.2 7.8 7.9 8.1 8.1

TK6 8.0 7.8 7.9 8.0 8.0

TK7 8.1 7.9 8.0 8.0 8.1

TK8 7.0 6.5 6.5 6.6 6.2Control, 100%CPF;Tk5: CPF+ SF+ KF (65+5+30)Tk6:CPF+ SF+ KF (60+10+30)Tk7 :CPF+ SF+ KF (55+15+30)Tk8 :CPF+ SF+ KF (50+20+30)

Fortification of soyflour in kodo based instant mixesFurther, replacement of chickpea by soyflour in kodo based instant

mixes from 5 to 20% revealed that the sensory scores varied in between 6.5

to 8.2 (Table 4). The results showed that in soy fortified kodo based instant

mixes there were no changes in the quality characteristics of the products

upto the level of 15%. The values were the same as control. However, at

26

higher level, the values decreased. The indicates that soyflour could be added

upto the level of 15% without changing the product quality.

Table 5. Mean score values of various sensory attributes for dhoklamade from kutki based instant mixes

(Results are average of 10 individuals)

Instant mixes Colour ofappearance Taste Flavour Textur

eOverall

acceptabilityControl 7.5 7.6 8.0 7.9 8.0

Tku1 7.9 7.5 7.8 7.8 8.1

Tku2 7.7 7.8 8.1 8.0 8.0

Tku3 8.0 8.2 8.1 7.9 7.9

Tku4 7.0 6.3 6.1 6.0 6.0Control, 100% CPF;TKU1 : CPF + KUF (90 + 10);TKU2 : CPF + KUF (80 + 20);TKU3 : CPE + KUF (70 + 30);TKU4 : CPF + KUF (60 + 40)

Table 6. Mean score values of various sensory attributes for dhoklamade from soy fortified kutki based instant mixes

(Results are average of 10 individuals)

Treatments Colour ofappearance Taste Flavour Texture Overall

acceptabilityControl 7.5 7.6 8.0 7.9 8.0

Tku5 7.7 7.9 7.9 8.0 8.0

Tku6 7.8 7.9 8.0 8.2 8.0

Tku7 7.9 8.0 8.1 8.1 8.1

Tku8 7.1 6.8 6.0 6.1 6.5Control, 100% CPF;TKU5 : CPF + SF + KUF (65 + 5 + 30)TKU6 : CPF + SF + KUF (60 + 10 + 30)TKU7 : CPE + SF + KUF (55 + 15 + 30)TKU8 : CPF + SF + KUF (50 + 20 + 30)

27

Sensory quality characteristics of kutki based instant mixesThe sensory quality characteristics of dhokla made from kutki based

instant mixes showed that the mean score values for various sensory

attributes viz., colour, flour, taste, texture and overall acceptability varied in

the range of 6.0 to 8.2 (Table 6). The values of the products containing 10 to

30% kutki flour had the same values as control. However, at higher level the

values decreased. This indicated that kutki flour could be supplemented upto

the level of 30 per cent without affecting the quality characteristics of the

products.

Fortification of soyflour in kutki based instant mixesFurther, replacement of chickpea by soyflour from 5 to 20% in kutki

based instant mixes showed that the values for various sensory attributes

ranged in between 6.0 to 8.2 (Table 6). The instant mixes having 5 to 15%

soyflour had the same values as control. However, at higher level the values

decreased. This indicated that soyflour could be replaced upto the level of

15% without changing the product quality.

Nutritive value of various instant mixesMoisture content

It is evident from Table 7 that moisture content of various instant mixes

varied from 6.5 to 6.9 per cent with a lowest value in rice based instant mixes

TR3 (6.5%) and highest in kodo based instant mixes TK3 (6.9%).

Protein contentIt is evident from Table 7 that protein content in various instant mixes

ranged from 17.95% to 20.91%. The highest amount of protein was recorded

in chickpea based instant mixes (20.91%) used as control and lowest in rice

based instant mixes TR3 (17.95%).

Fat contentIt is evident from Table 7 that crude fat content of various instant mixes

ranged from 3.82% to 5.01%. The highest amount of fat was recorded in kutki

28

based instant mixes TKU3(5.01%) and lowest in rice based instant mixes

TR3(3.82%).

Total carbohydratesIt is evident from Table 7 that total carbohydrates content in various

instant mixes ranged from 61.43 to 64.32%. The highest amount of total

carbohydrates was recorded in rice based instant mixesTR3 (64.32%) and

lowest in the chickpea based instant mixes used as control (61.43%).

Crude fibreIt is evident from Table 7 that crude fibre in various instant mixes

ranged from 1.31 to 4.01%. The highest amount crude fibre was recorded in

kutki based instant mixes TKU3 (4.01%) and lowest in chickpea based instant

mixes used as control (1.31%).

Total ash contentIt is obvious from the Table 7, that the total ash in various instant mixes

varied from 2.80 to 4.01%. The lowest value was recorded in rice based

instant mixes TR3 (2.80%) highest in kutki based instant mixes TKu3 (4.01%).

Table - 7: Nutritive value of various instant mixes(Values expressed in g / 100 g products)

Instantmixes

Moisture Protein Crudefat

TotalCarbohydrates

Crudefibres

TotalAsh

Control 6.6 20.91 4.95 61.43 1.31 2.81

TR3 6.5 18.96 3.82 64.32 2.70 2.80

Tk3 6.9 17.95 4.48 63.44 3.46 3.46

Tku3 6.7 18.01 5.01 62.30 4.01 4.01Control 100 % CPF;TR3 : CPF + RF (70 + 30)Tk3 : CPF + KF (70 + 30)Tku3 : CPF + KUF (70+30)

CalciumThe values presented in Table 8 showed that calcium content ranged

from 63.2 to 73.2 mg/100 g in the various instant mixes. The highest amount

of calcium was observed in chickpea based instant mixes (73.2 mg/100 g)

29

used as control and lowest in kutki based instant mixes TKu3 (63.2 mg/100

g).

Table 8. Mineral content of various instant mixes(Values expressed in mg/100 g product)

Instant mixes Calcium Phosphorus Iron

Control 73.2 307.2 6.24

TR3 69.4 314.8 6.25

TK3 66.2 371.3 7.96

TKu3 63.2 380.9 7.16Control 100% CPFTR3:CPF + RF (70 : 30)TK3 :CPF + KF (70 : 30)TKu3: CPF + KUF (70 : 30)

PhosphorusAn appraisal of the Table 8 showed that the phosphorus content

varied from 307.2 to 380.9 mg/100 g in various kinds of instant mixes. The

highest amount of phosphorus was recorded in kutki based instant mixes

TKu3 (380.9 mg/100 g) and lowest in chickpea based instant mixes (307.2

mg/100 g).

Iron contentA perusal of Table 8 showed that the iron content varied from 6.24 to

7.96 mg/100 g product. The highest amount of iron was recorded in kodo

based instant mixesTK3 (7.96 mg/100 g) and lowest in chickpea based instant

mixes (6.24 mg/100 g) used as control.

Nutritive value of soy fortified instant mixesMoisture content

It is evident from Table 9 that moisture content of various instant mixes

varied from 6.7 to 6.9 per cent with a lowest in kodo based instant mixes Tk6

(6.7%) and highest in chickpea based instant mixes (6.9%) used as control .

30

Protein contentIt is evident from Table 9 that protein content in various instant mixes

ranged from 20.91% to 23.45%. The highest amount of protein was recorded

in rice based instant mixes Ts6 23.45% and lowest in chickpea based instant

mixes (20.91%) used as control.

Fat contentIt is evident from Table 9 that crude fat content of various instant mixes

ranged from 4.95% to 6.03%. The highest amount of fat was recorded in kodo

based instant mixesTR6 (6.03%) and lowest in chickpea based instant mixes

(4.95%) used as control.

Table - 9: Nutritive value of soy fortified instant mixes(Values expressed in g / 100 g products)

Instantmixes

Moisture Protein Crudefat

TotalCarbohydrates

Crudefibres

TotalAsh

Control 6.9 20.91 4.95 61.11 1.31 2.81

TR6 6.8 23.45 6.02 57.21 4.71 3.21

Tk6 6.7 22.21 6.03 56.81 5.21 3.94

Tku6 6.8 23.14 5.91 56.12 5.31 3.23Control 100 % CPF;TR6 : CPF+SF + RF (55+15 + 30)Tk6 : CPF +SF+ KF (55+ 15 + 30)Tku6 : CPF + SF+KUF(55+15+30)

Total carbohydratesIt is evident from Table 9 that total carbohydrates content in various

instant mixes ranged from 56.12 to 61.11 per cent. The highest amount of

total carbohydrates was recorded in chickpea based instant mixes (61.11%)

used as control. and lowest in the kutki based instant mixes Tku6 (56.12%).

Crude fibreIt is evident from Table 9 that crude fibre in various instant mixes

ranged from 1.31 to 5.31%. The highest amount crude fibre was recorded in

31

kutki based instant mixes Tku6 (5.31%) and lowest in chickpea based instant

mixes (1.31%) used as control.

Total ash contentIt is obvious from the Table 9 that the total ash in various instant mixes

varied from 2.81 to 3.94%. The lowest values was recorded in chickpea based

instant mixes (2.81%) used as control. and highest in kodo based instant

mixes TK6 (3.94%).

CalciumThe values expressed in Table 10 showed that calcium content ranged

from 71.45 to 77.65 mg/100 g in the various instant mixes. The highest

amount of calcium was observed in rice based instant mixes TR3 (77.65

mg/100 g) and lowest in kutki based instant mixes TKu6 (71.45 mg/100 g).

Table 10. Mineral content of various soy fortified instant mixes(Values expressed in mg/100 g product)

Instant mixes Calcium Phosphorus Iron

Control 73.12 307.2 6.24

TR6 77.65 305.5 5.92

TK6 74.45 362.1 7.61

TKu6 71.45 371.6 6.81Control 100 % CPF;TR6 : CPF+SF + RF (55+15 + 30)Tk6 : CPF +SF+ KF (55+ 15 + 30)Tku6 : CPF + SF+KUF(55+15+30)

PhosphorusAn appraisal of the Table 10 showed that the phosphorus content

varied from 305.5 to 371.6 mg/100 g product in various kinds of instant mixes.

The highest amount of phosphorus was recorded in kutki based instant mixes

Tku3(371.6 mg/100 g) and lowest in rice based instant mixes TR3 (305.5

mg/100 g).

32

Iron contentA perusal of Table 10 showed that the iron content varied from 5.92 to

7.61 mg/100 g product. The highest amount of iron was recorded in kodo

based instant mixes Tk6 (7.61 mg/100 g) and lowest in rice based instant

mixes TR3(5.92 mg/100 g).

Shelf life of instant mixesThe different kinds of instant mixes were stored in polyethylene for

different periods of 120 days at ambient conditions and evaluated their

sensory quality characteristics. The results showed that the overall

acceptability of the products varied in the range of 7.7 to 8.0 during different

periods of storage (60 – 120 days). The values were more or less the same in

all the products. This indicates that instant mixes could be stored upto the

period of 120 days without any deleterious effect.

Table 11. Overall acceptability of various instant mixes stored inpolyethylene bags for different periods at ambientconditions

(Values are average of 10 individual)

Instantmixes

Overall acceptability Mean

0 days 60 days 120 days

Control 8.0 7.9 8.0 8.0

TR3 7.8 7.7 7.8 7.8

Tk3 8.0 7.9 8.0 8.0

Tku3 7.9 7.8 7.8 7.8

Control 100% CPF;TR3 : CPF + RF (70 + 30);Tk3 : CPF + KF (70 + 30);Tku3 : CPF + KUF (70 + 30)

33

Table 12. Overall acceptability of various soy fortified instant mixesstored in polyethylene for different periods at ambientconditions

Instantmixes

Overall acceptability Mean

0 days 60 days 120 days

Control 8.0 7.9 8.0 8.0

TR6 8.0 8.1 8.1 8.1

Tk6 8.1 8.0 8.0 8.0

Tku6 8.1 8.0 8.1 8.1

Control 100% CPFTR6: CPF + SF + RF (55 + 15 + 30);Tk6 : CPF + SF + KF (55 + 15 + 30);Tku6 : CPF + SF + KUF (55 + 15 + 30)

Similarly soy fortified instant mixes were also stored in polyethylene

bags for different periods in (60 – 120 days) and subjected to sensory

evaluation for product quality. The results showed that the overall

acceptability ranged in between 7.9 to 8.1 during different periods of storage

(60 – 120 days). The values were more or less the same in all the products.

This indicated that soy fortified instant mixes could also be stored for the

period of 120 days without any deleterious effect.

34

DISCUSSION

The present investigation was undertaken to develop the nutritious

instant mixes for preparation of dhokla. The obtained results have been

discussed under the following headings.

Preparation of instant mixes for dhoklaIn dhokla, increase in batter volume was observed due to addition of

citric acid and sodium biocarbonate after keeping for 30 min. at room

temperature. It was also seen that rise in volume was relatively higher for

blends containing 30%, either rice, kodo or kutki. Similarly, 15% soy fortified

blends also had good results with respect to batter volume.

Vankatasubbaih et al. (1983) conducted studies in idli making and

reported that it could be prepared by mixing rice and blackgram in 2 : 1 ratio

and keeping the ground batter for fermentation for a period of 15 – 24 hrs. at

30oC and than steamed. Kanekar, et al. (1990) reported that the processed

product dhokla could be prepared by mixing bengalgram flour and curds

(1:1.5 w/w) and allow up the mixture for fermentation at 30oC for 16-18 hrs.

and than steaming the batter for 20 min. Lawana and Kawata (1986) reported

that dosa preparation could be made by blending rice and dehusked

blackgram in 2:1 and allowing the ground batter to ferment for a periods of 15-

24 hr. at 30oC and frying the product as thin pancake. Thus, in the present

observations rice / kodo and kutki could be supplemented upto the level of 30

per cent for batter quality of product in forms of sensory quality

characteristics. These findings were same as observed by many investigators

Venkatasubbaih et al., 1983, Kankar et al., 1990 and Lawana and Kawata,

1988.

The processing methodology for preparation of dhokla revealed that

dhokla made by chemical leavening method had maximum batter volume and

good sensory scores for the products. The overall acceptability of the

35

products varied in between 7.8 to 8.1. It is clear that chemical leavening

method was very quick for dhokla preparation. The addition of citric acid and

sodium bicarbonate was found to be very effective and best for batter

performance. The results showed that the instant mixes prepared from

bengalgram in combination with rice / kodo / kutki were found to be atpar with

the products made from bengalgram alone. This indicates that inclusion of

rice / kodo / kutki flours in the preparation of dhokla could be considered good

from textural point of view.

Mahajan and Chattapodhyay (2000) reported that effect of different

chemical for textural quality of dhokla was considered important from bulk

density and hardness points of view. They added sodium bicarbonate 1.86%

and citric acid 1.28% in instant mixes.

Sensory and nutritional quality characteristics of instant mixesThe data on sensory quality characteristics of dhokla showed that the

products were better in taste, texture and overall acceptability for the instant

flours containing 10 – 30% either rice, kodo or kutki alongwith 15% soyflour.

They showed similar scores as control. Fortification of soyflour upto the level

of 15% in the instant mixes were better in taste, texture and overall

acceptability.

The data on nutritional quality of instant mixes attributed that they

contained protein in the range of 17.95 to 20.91%, fat 3.82 to 5.01%,

carbohydrates 61.43 to 64.32%, fibre 1.31 to 4.01% and ash 2.80 to 4.01%.

The calcium, phosphorus and iron varied mg/100 g product respectively in the

range of 63.2 to 73.2%, 307.2 to 380.9%, 6.24 to 7.96%. The phosphorus and

iron were high in kodo and kutki based instant mixes. The soy fortified instant

mixes contained protein 20.9 to 23.45%, fat 4.95 to 6.03%, carbohydrate

56.12 to 61.11% fibre 1.31 to 5.31%, ash 2.81 to 3.94%. The calcium

phosphorus and iron varied mg/100 g product respectively in the range of

73.12, to 77.65%, 305.5 to 371.6%, 6.24 to 7.61%.

36

Although, little information on incorporation of little millets flour in

preparation of dhokla is merge but some results have been published earlier

on incorporation of rice in dhokla. (Susheelamma and Rao, 1979, Mahajan

and Chattopadhyay, 2000, Kanekar et al., 1990).

Shelf life of instant mixesThe shelf life studies on the instant mixes revealed that the dhokla

prepared from stored instant flours had good acceptability after storage in

polyethylene bags for the period of 120 days. The mean score values of

dhokla made from various instant mixes with and without soybean flour

ranged in between 7.8 to 8.1.

This indicated that instant mixes had good storability upto the period of

120 days without any deleterious effect. Similar results have been also

reported earlier on various other processed products (Bargale and Giffin,

1991, Kulkarni and Saxena, 1989, Sharma and Madhara, 1992).

Thus, on the basis of above observations it was concluded that instant

mixes based on kodo and kutki with and without soyflour could be developed

as a therapeutic food products. They may be useful for the patients suffering

from diabetes, constipation and other nutritional disorders.

37

SUMMARY, CONCLUSION AND SUGGESTIONSFOR FURTHER WORK

Summary and conclusionThe present investigation entitled "Formulation of nutritious mixes for

development of dhokla and their quality evaluation" was carried in the

Department of Food Science and technology, College of Agriculture Jabalpur

during 2010-11 to develop the nutritious instant mixes for dhokla preparations.

1. Different kinds of instant dhokla mixes were developed from chickpea,

rice, kodo, kutki and soyflour in different proportions. The result

revealed that rice / kodo / kutki could be fortified upto the level of 30

per cent in each combinations.

2. Fortification of soyflour in different instant mixes showed that chickpea

could be replaced by soyflour upto level of 15 per cent without affecting

in sensory quality characteristics of the products.

3. Soy fortified instant mixes contained higher amount of protein, fat, fibre,

ash and minerals. The phosphorus and iron were high in the mixes

developed from kodo and kutki and calcium in rice based instant mixes.

4. The different kinds of instant mixes could be stored in polyethylene

bags for the period of 120 days without any deleterious effect.

Thus, it was concluded that nutritious dhokla mixes could be developed

from kodo or kutki flours in combination with soyflour as a therapeutic food

products. These mixes contained higher amount of various nutrients viz.,

protein, fibre and minerals. They may be useful for the patients, suffering from

diabetes, constipation and other nutritional disorders.

38

Suggestions for further workAlthough the present investigation has given many useful information

yet some work should be carried out on the following aspects.

1. Rancidity problem if any in the stored instant mixes should be analysed

chemically.

2. Microbial load in the stored mixes should be determined quantitatively.

3. Protein and carbohydrates digestibility should be determined in the

mixes.

39

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Figure 2. Nutritive value of various Instant Mixes

Figure 3. Mineral content of various Instant Mixes.

TR3 TK3 TKU3

TR3 TK3 TKU3

Figure 4. Nutritive value of soy fortified Instant Mixes

Figure 5. Mineral content of various soy fortified Instant Mixes.

TR6 TK6 TKU6

TR6 TK6 TKU6

Made fine flours of each grains chickpea /rice / kodo / kutki and soybean separately

Mixed in different proportions

Added citric acid, sodium bicarbonate,salt and sugar

Ready instant dhokla mixes

Prepared batter by mixing with hotwater in 2:1 ratio

Kept for 30 min at room temperature

Steamed in pressure cookerfor 15 min.

Ready to eat Dhokla

Figure 1. Flow sheet for preparation of instant mixes and Dhokla.

(A)

Control

(B)

TR3 TK3 TKU3

(C)

TR3 TK3 TKU3

Plate (A) Chickpea based dhokla, 100% CPF used as control

Plate (B) Rice, kodo and kutki based dhokla made from various instantmixes

TR3 CPF + RF (70 + 30),

TK3 CPF + KF (70 + 30)

TKu3 CPF + KUF (70 + 30)

Plate (C) Soy fortified rice, kodo and kutki based dhokla made fromvarious instant mixes

TR3 CPF + SF + RF (55 + 15 + 30)

TK3 CPF + SF + KF (55 + 15 + 30)

KU3 CPF + SF + KUF (55 + 15 + 30)

(CPF : Chickpea flour, SF : Soyflour, RF : Rice flour,KF : Kodo flour, KUF : Kutki flour)

ABSTRACT

Title of the thesis : "Formulation of nutritious mixes fordevelopment of Dhokla and theirquality evaluation".

Student Name (Full) : Anshul SanghiAddress : S/O Shri Vinod Sanghi,

H.No. 989, Shashtri Nagar, Near Medical

College, Jabalpur (M.P.) – 482003.

Advisor Name : Dr. Suman KumarAddress (office) : Scientist

Department of Food Science and Technology,

JNKVV, Jabalpur (M.P.), 482 004.

Degree Awarded : Master of Science in Agriculture

Year of award of degree : 2013

Major Subject : Food Science and Technology

Total number of pages in

thesis: 42

Number of words in

abstract : 211

Signature Signature(Dr. Suman Kumar)

Major advisor,Professor and Head

Seal

(Anshul Sanghi)

ABSTRACT

The present investigation entitled "Formulation of nutritious mixes for

development of dhokla and their quality evaluation" was carried out in the

Department of Food Science and Technology, College of Agriculture,

Jabalpur during 2010-11 to develop the nutritious instant mixes for dhokla

preparation. Different kinds of instant dhokla mixes were developed from

chickpea, rice, kodo, kutki and soyflour in different proportions. The results

revealed that rice / kodo / kutki could be fortified upto the level of 30 per cent

in each combinations. Fortification of soyflour in different dhokla mixes

showed that chickpea could be replaced by soyflour upto the level of 15 per

cent without affecting in sensory quality characteristics of the products. Soy

fortified mixes contained higher amount of protein, fat, fibre and minerals

developed from kodo and kutki and calcium in rice based instant mixes. The

different kinds of instant mixes could be stored in polyethylene bags for the

period of 120 days without any deleterious effect. It was concluded that

nutritious dhokla mixes could be developed from kodo or kutki flours in

combination with soyflour. These mixes contained higher amount of protein,

fibre and minerals. These products could be considered as therapeutic foods

and may be useful for the patients suffering from diabeties, constipation and

other nutritional disorders.