Journal of Research
Year : 2010, Volume : 47, Issue : 1and2
First page : ( 82) Last page : ( 86)
Print ISSN : 0048-6019.

Nutritional Evaluation of Products Developed from Maize Flour

Priya Kanu, Verma S

Department of Food and Nutrition, Punjab Agricultural University, Ludhiana

Online published on 7 December, 2011.

Abstract

Seven products were prepared namely gruel, methi roti, palak poori, pancake, mixed vegetable pakoda, namkeen para and tacos using maize flour as a main ingredient and supplemented with other ingredients viz. Bengal gram flour, milk and milk products, green leafy and other vegetables. These products were chemically analyzed for proximate composition, selected minerals i.e. iron and calcium and amino acids i.e. lysine and tryptophan. On dry weight basis, the crude protein content of products ranged from 6.07±0.01 to 9.31 ±0.01%, crude fat from 2.11±0.01 to 37.69 ±0.18% and ash from 0.93 ± 0.11 to 1.67±0.03%. The energy contribution of these products varied from 382 to 561 Kcal/100g. The calcium content of these products varied from 5.49±0.02 mg/100g of Plain roti to 187.95±0.66 mg/100g of tacos whereas iron content ranged from 1.16 ±0.04 mg/100g of gruel to 3.23±0.02 mg/100g of palak poori. The ionizable content was maximum in methi roti 2.07±0.04 mg/100g. Supplementation of maize with pulse, green leafy vegetables and little bit of milk and milk products improved the protein quality of the products. This would not only improve nutritional value but also add a variety in the dietaries of the consumers.

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Keywords

Maize flour, Nutritional evaluation, Supplementation.

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