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STUDIES ON THE QUALITY EVALUATION OF IDLI PREPARED FROM RED RICE(ORYZA PUNCTATA), SAWA RICE (ECHINOCHLOA FRUMENTACEA)

AND WHOLE BLACK GRAM (VIGNA MUNGO)

Chitransh Shivani, Gupta Alka and Verma Sushila

ABSTRACTThe value added instant idli was developed by using ingredients Red rice, Sawa rice and Whole black gram. Four variations wereperformed and were organoleptically evaluated with the nine point hedonic scale for sensory evaluation in comparison with basicvariation which is control. All variations of developed idli were analyzed for their nutritional quality. The findings revealed that amongall variations, the variation II of the prepared product idli scored the best for colour and appearance (8.16), body and texture (8.6), taste andflavour (9) and overall acceptability (8.63). The nutritional analysis revealed that the nutrient rich in energy content (383), protein (8.58),fat (4.1), carbohydrate (80.7), fiber (8.91), iron (5.25) and calcium (33.4) was high in sample variation III. Nutritional composition of thedeveloped idli increased as the level of incorporation of red rice, Sawa rice and whole black gram increases.

Key Words: Red rice, Sawa rice and Whole black gram, sensory evaluation, Nutritional quality

Research Scholar, Assistant Porfessor, SRFDepartment of Food Nutrition and Public Health, Ethelind College of Home Science

Sam Higginbottom University of Agriculture, Technology And Sciences, Prayagraj – 211007 (U.P.)

INTRODUCTIONThe term 'instant food mix' where in some of the ingredients

are premixed. It is simple, convenient, easy and fast to prepare.Instant food mixes provide an easy and readily availablehomemade option. Instant food mixes can be used for preparationof various snack foods and sweets. It helps to save veryimportant resources such as time and energy.

Idli is a traditional cereal/legume-based naturally fermentedsteamed product with a soft and spongy texture which is highlypopular and widely consumed as a food item in India (RenuAgrawal et al, 2000). Idli makes an important contribution to thediet as a source of protein, calories and vitamins, especially B-complex vitamins, compared to the raw unfermented ingredients(Srilakshmi, 2003). Idli is also known as "Rice cake" which is atraditional food of India. It is a favourite breakfast food in southIndia with spongy texture, attractive appearance, appetizing tasteand flavour to get with its easy digestibility and good nutritivevalue contribute to its increasing popularity in all parts of Indiaand also in other countries (Manay and shadaksharaswamy,2001).

Food fermentations is an important technique in the developingcountries where the lack of resources limits the use of recenttechniques such as vitamin enrichment of foods and the use ofenergy and capital intensive processes for Food preservation(Dirar, 1991). Millet grains can substitute for the rice or wheatcomponent for the development of fermented foods like idli ordosa.

Value addition by utilization of energy, protein, fiber,carbohydrate, iron, and calcium rich foods. Red rice has highnutritional value compared to White rice or even polished rice.,red rice (Oryza sativa L.) is red in colour and nutritionally veryrich. Now-a-days, the red rice varieties are not used as commonrice and are neglected of various reasons. Comparing to much

liked white-polished rice red rice is having higher iron and fibrecontents. It is the right to bring the importance of red rice varietyso as to get beneficial traits from it is significantly known notonly for its nutrient content but also for its health related benefits.It is fiber rich content, iron and calcium and is strongly advisedfor heart patients as well as diabetic. Sawa rice which is knownas barnyard millet which is rich in fiber with good amounts ofsoluble and insoluble fractions and fair source of protein, andalso helps to maintain body temperature and accelerate weightloss. Barnyard millet is one of the underutilized nutritious minormillet. In developing countries like India with increasingurbanization, the demand for processed food is increasingpopularly. It is one of the underutilized nutritious minor millet.Barnyard millet in most common cereal based traditional foodslike rice, idli, dose, roti and chakli. Black gram is the third importantpulse crop in India. It is popularly known as "urad bean" is oneof the important grain legumes and is an excellent source of easilydigestible good quality protein. Black gram has a mucilaginousmaterial which makes it a valuable ingredient in idli preparation.The chief proteins present in black gram are albumins, globulinsand glutelins.

MATERIALS AND METHODS

Selection and procurement of IngredientsThe ingredients used for development of value added instant

idli were purchased from the local market of Allahabad. Theingredients red rice, sawa rice and whole black gram were usedfor development of the product. The ingredient were cleaned andstored for further research.

Formulation of IdlisFour different types of Idlis with varying propositions of

ingredients were prepared and the composition is given inTable - 1.

The Allahabad Farmer, Vol. LXXV, No. 1, January - March, 2019

Received 05-04-2018Accepted 29-11-2018

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Basic (control)White rice-100gm

Procedure for preparation of IdlisThe ingredients of different variables in the above specified

proportion were soaked over night sand ground separately. Redrice, sawa rice and Whole black gram was ground coarse .Ingredients were mixed together and salt was added. Parboiledrice is found to be more suitable than raw rice for making softand spongy textured idlis. The specialty of Black gram in idlipreparation is owing to the mucilaginous material present in itwhich is absent in other edible legumes. This mucilaginousprinciple helps in the retention of carbon dioxide evolved duringfermentation. The batter was allowed to ferment for 14 hours afterthat it was poured in an idli steamer and steamed till it was done.

Red rice, sawa rice and whole black gram

Wash and soak for 5 hours

Grind coarsely

Combine slurries into thick batter and mix well

Add salt

Allow to ferment for 14 hours in a warm place (30-32°C)

Pour batter into small cups in idli cooker

Steam for 20 minute

Ready for consumptionFig.1 :Flowchart for Idli preparation

Organoleptic evaluationSensory evaluation of the food products for their acceptability

was done by panel of judges. The panel member were instructedabout the product and its characterstics. Panel members wereselected based on their performance in initial evaluation trials.Sensory descriptors of the samples were appearance (visualappeal on sight), colour (adequacy of hue and uniformity), aroma(olfactory feeling on inhaling the head space volatiles), taste(response of taste bud on masticating), texture (force to chewand consistency on melting), and overall acceptability (likenessas compared to commercial product). There are five numbers ofjudges for the sensory evaluation. The nine point hedonic scalewas used for sensory evaluation.

Nutritional composition of the developed IdlisProximate analysis: The crude protein was estimated by the

Lawry method. Crude fat was quantified by the method describeby AOAC method, using the Soxhlet apparatus and n-hexane asa solvent. Crude fibre was estimated by acid-base digestion with1.25% H2SO4 (w/v) and 1.25% NaOH (w/v) solution (AOAC,2007). Available carbohydrate (excluding fibre) was calculated by

difference method, whereas metabolizable energy was calculatedusing energy conversion factors.

Mineral Analysis: 5 g of sample was ashed and extracted withdilute HCl. Suitable aliquots were used for the estimation of ironand calcium. Iron was estimated by the colorimetric method,(AOAC, 2007) which is based on ferric iron giving a blood redcolour with potassium thiocynate. The red colour was measuredwithin 20 minute at 560 nm. Calcium was estimated by titrimetircmethod (AOAC, 2007). It was precipitated as calcium oxalate andwas titrated with standard potassium permanganate to definitepink colour persisting for at least 1 min.

Statistical analysisSensory data were analyzed by Complete Randomized Design

(CRD) and one-way ANOVA (Analysis of Variance) and meanswere separated by Least Significant Difference (LSD) procedure.

RESULTS AND DISCUSSION

Table 1. Proportion of Ingredients of IdliIngredients Variation I Variation II Variation IIIRed rice 25 50 75Sawa rice 65 40 15Black whole gram 10 10 10

Table 2. Sensory evaluation scores of idliParameters

Control Colour Body Taste Overand and and and all

Treatments Appearance Texture flavor AcceptabilityV0 7.4 7.2 7.3 7.53V1 7.6 8 7.83 7.8V2 8.16 8.6 9 8.63V3 8.3 7.6 7.5 7.73

F-test NS NS S SS.Ed. (±) 0.456 0.624 0.362 0.299

C.D(P=0.05) 0.9 1.3 0.7 0.6Significant difference is at 0.05 level

Organoleptic evaluation of idliThe scores for sensory parameters of idli are presented in table

- 2. Among the different variations, V2 has got a higher scores of(8.16) followed by V3 (8.3), V1 (7.6) and the least score is of V0

(7.4) because of the ratio of ingredients red rice, sawa rice andwhole black gram is more than other treatments. Regarding thebody and texture attributes the highest score is (8.6) obtainedby V2 which is followed by the V1 with a score (8), V3 (7.6) andthe least score is of V0 (7.2) because of incorporation ofingredients. Regarding taste and flavour the highest score (9) isobtained by V2 followed by V1 with a score (7.83), V3 (7.5) andthe least score is of V0 (7.3) because the ratio is more than othersto enhance its property and the fermentation of ingredients isincreases. The overall acceptability scores of V2 (8.63) were foundto be higher than the V1 (7.8), V3 (7.3) and the lowest was V0 (7.53)because of the colour, texture, taste and flavour. There was non-significant difference in colour and appearance and body andtexture whereas significant difference in taste and flavour andoverall acceptability. It was found that treatment V2 secured higherscores for all the parameters than other treatments. Therefore, theingredients composition of variation II was selected asstandaradized idli.

Energy and Protein contentThe maximum energy values were observed in idli was sample

V3 (383kcal) which has energy rich ingredients are red rice, sawarice and whole black gram.

Chitransh Shivani, Gupta Alka and Verma Sushila

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Protein content of the Idli was highest in sample V3 (8.58g)followed by other treatments. It has the highest protein contentbecause of the higher ratio of ingredients red rice, sawa rice andwhole black gram. Whole black gram contain highest amount ofprotein. Hence, it is good to consumed. The protein content ofthe two types of ldli, was found to be maximum in barnyard milletidli (6.82g) followed by standard idli (5.40g), this investigationwas done by (Vanithasri and Kanchana, 2013).

FatFat content of the idli was (4.1g), It was found that fat content

was high in sample V3 because the level of ratio of the ingredientsincreases in the prepared idli. According to (Nazni and Shalini,2010) the fat content was improved in pearl millet idli (2.87g) incomparison to standarad (0.54g) and mixed idli (1.39g).

CarbohydrateCarbohydrate content of the developed product was found to

be (80.7g). Idli incorporated with red rice, sawa rice and wholeblack gram shows the highest carbohydrate in sample V3 andlowest was V0 (64.8g). The same study on the content ofcarbohydrate was also reported by (Nazni and Shalini, 2010) onphysical and nutritional evaluation of idli prepared from sorghumwho analyze the carbohydrate content of mixed idli (66.32g) wasmaximum followed by standarad idli (52.10g) and sorghum idli(43.18g).

FiberFiber content was observed highest in the sample V3 (8.91mg)

and least in sample V0 (4.8mg) because red rice and sawa rice arerich source of fibers and good for diabetic patient, bone healthand lower blood glucose. It also helps to maintain bodytemperature and accelerate weight loss. Similar study was donepreviously by (Yadav et al., 2013).

Who analyze the crude fiber content in kodo millet idli (8.5 g/100 g) was found to be high in comparison to white rice idli (0.2mg/100 g) and refined wheat flour (0.3 mg/100 g) and this may bepossible reason that kodo based products has lower GI incomparison to control with altering the available carbohydratecontent.

Iron and CalciumThe highest iron and calcium content was found in the sample

V3 (5.25mg) and (33.4mg). (Vanithasri and Kanchana, 2013)observed that presence of iron in barnyard millet idli andstandarad idli was (4.05mg) and (0.93mg) respectively and calciumcontent was found to be maximum in barnyard millet idli (12.30mg)followed by standarad idli (0.18g).

CONCLUSIONFrom the findings of the study undertaken, it is concluded that

the selected ingredients red rice, sawa rice and whole black gramwere found good source of nutrients i.e. energy, protein, fat,carbohydrate, iron and calcium. It can be successfullyincorporated to enhance the sensory and nutritional propertiesof the idli. The sensory scores of the idli T2 highly acceptable interms of colour, body and texture, taste and flavour and overallacceptability when compared with control. Chemical analysisindicates that red rice, sawa rice and whole black gram increasesthe protein, energy, fat, carbohydrate, fiber, iron and calciumcontent of T3. nutritional composition of the developed idliincreased as the level of incorporation of red rice, sawa rice andwhole black gram increases. Thus, it is found to be acceptable,palatable and nutritious.

REFRENCESNazni, P and Shalini, S (2010) Physical and Nutritional

Evaluation of idli prepared from sorghum (Sorghumbicolor L. Moench) Asian Journal of Science andTechnology Vol-2 pp.044-048

Nazni, P and Shalini, S (2010) Standaradization and quality ofidli prepared from pearl millet (Pennisetum glaucum)International Journal of Current Research Vol - 5 pp.084-087

Saxena (2014) Save the red rice: A unique gift of nature,International Journal of Current Research in Biosciencesand plantbiology, 1(15), 32-34

Vanithasri, J and Kanchana, S (2013) Studies on the qualityevaluation of idli prepared from barnyard millet(Echinochloa frumentacaea) Asian Journal of HomeScience Vol-8 Issue 2 373-378

Veena, B.,Bharati, V.,Chimmad, V.,Naik, K.,Malagi (2004)Development of barnyard millet, Department of FoodScience. 17(3):522-527.

Table 3 Nutrient composition of IdlisNUTRIENTS V0 V1 V2 V3

Energy (kcal) 310 334 358 383Protein (g) 7.98 8.18 8.38 8.58Fat (g) 2.3 2.9 3.55 4.1Carbohydrates (g) 64.8 70.6 75.4 80.7Fiber (mg) 3.56 5.36 7.06 8.91Iron (mg) 4.8 5 5.13 5.25Calcium (mg) 30.9 32.1 32.4 33.4Table-3 shows the nutritional composition of the prepared idli(Per 100g).

The Allahabad Farmer, Vol. LXXV, No. 1, January - March, 2019