Cereals and pulses combination was good nutritional sources of fiber, protein and energy. This research was conducted determining the physio-chemical properties and organoleptic evaluation of developed multigrain idli. Idli was prepared from Sorghum, Pearl millet, Finger millet, Amaranth and Black gram. All the ingredient for preparation of idli was collected from the Krushi exhibition, farmer and local market. Formulation carried out by CRD method. Four different types of idli with varying proposition of ingredients was prepared. The composition was T0 - rice 70 gm and black gram 30 gm, T1 - sorghum: pearl millet: finger millet: amaranth: black gram; 55:5:5:5:30; T2- 45:10:10:5:30; T3-35:15:10:10:30 respectively. These scores compared with standard idli. The quality evaluation of developed idli samples such as organoleptic evaluation and physio-chemical parameters. The organoleptic score and physio-chemical parameters of T3 sample better than other samples. The proximate evaluation of developed idli samples such as T3 sample was rich in fiber, protein, calcium, iron and cheap in carbohydrate and fat. The overall evaluations T3 sample was better than T0, T1 and T2.
IdliPhysicalChemicalOrganolepticAmaranth
Idli was famous traditional indigenous fermented food consumed throughout India and other countries. This was prepared by steaming a fermented black gram and rice batter. It was important contribution to the diet as a source of protein, calories and vitamins. After cooking idli was prepared soft and spongy texture. It was easy to digestible and good nutritive value.
Different types of idli were prepared in India such as standard idli, rava idli, Kancheepuram idli, stuffed idli, ragi idli and curd idli. Idli was served with sambar and different variety of chutney such as coconut chutney, onion chutney and mint chutney.
The complete or partial replacing of rice with sorghum wasbest effect on the nutritive value by increasing the fat, fibre, protein, calcium and iron content in the developed multigrain idli. Pearl millet was a principal source of energy, vitamins, protein and minerals.
Finger millet (ragi) was rich in protein, iron, calcium, phosphorus, fibre and vitamin content. It provides highest level of antioxidants properties, phytochemicals, which make it easy and slowly digestible. Hence it helps to control blood glucose levels in diabetic patients. Amaranth content best quality protein. The “protein complement” of grain amaranth was very near to the levels recommended by FAO/WHO. Black gram has a mucilaginous material which makes it a valuable ingredient in Idli preparation. The chief proteins present in black gram such as albumins, globulins and glutelins. This mucilaginous material helps to hold the carbon dioxide during fermentation.
How to cite this article: Adsare, A.D., Giram, K.K., Kadbhane, V.S., Khupase, S.P. and Devid, J. (2020). Development and Quality Evaluation of Multigrains Idli. Int. J. Food Ferment. Technol.,10(2): 95-100.
Source of Support: None; Conflict of Interest: None
MATERIALS AND METHODS
The methodology adopted has been described under the following headings process flow chart for preparation.
Raw Material
Selection of good quality and specific variety of raw material from the market such as Sorghum, Pearl Millet, Finger millet, Amaranth, Black Gram for the preparation of Idli.
Raw Material Variety
Formulation of <italic>Idli</italic>
Completely randomized designs (CRD)were used for the formulation of idli. The four different types of idli with different proportion of ingredients were prepared and the composition is given in the Table 2.
Formulation of idli
Preparation of <italic>idli</italic>
The all ingredients on different proportion were soaked in 2 to 5 hrs and after soaking Sorghum, pearl millet, finger millet and amaranth were ground coarse and black gram to a fine paste. This paste was mixed together and added of salt. Obtained batter was allowed to ferment for 14 hours after that it was poured in an idli steamer and steamed till it for 24 min in medium flame and finally idli was done.
Flow chart for preparation of <italic>idli</italic>
Prepared Sample of Multigrain idli
RESULTS AND DISCUSSIONProximate evaluation of raw material used for <italic>idli</italic> preparation
The Physico-chemical properties of raw materials were analyzed to check the quality of final product. The nutritional composition of Sorghum, Pearl millet, Finger millet, Amaranth and Black gram given in table 3.
Proximate evaluation of Developed <italic>idli</italic>
The nutritive value of the developed multigrain based idli is presented in table 4.
Organoleptic evaluation of Multigrain <italic>idli</italic>
The sensory evaluation of idli was determined by using a taste panel. This taste panel is a semi-trained panel using nine-point hedonic scale. By this rating score sample no. T3 has been found best with scoring of 38.05 marks. The acceptability statements and their marks given in table 5.
Proximate analysis of raw material used for idli
Physical Parameters of Multigrain <italic>idli</italic>
Various physical parameters of developed idli determined & compare with standard idli such as diameter, thickness, weight, fermentation time and time taken for complete steaming.
Microbial analysis of Multigran <italic>idli</italic>
Proximate analysis of raw material
Nutritive value of the developed idli per 100 gm
Proximate Analysis of Developed idli
Organoleptic Scores of Multigrain idli
In microbial analysis Yeast and mould count was observed to be 15 × 104 cfu/g in control idli at zero day, on first day it was observed 24 × 104 cfu/g and on second day it was 45 × 104 cfu/g respectively. Total plate Counts (TPC) was observed to be 8 × 104 cfu/g to zero day, on first day it was observed 15 × 104cfu/g microbiological analysis of multigrain idli at different and second day it was 25 × 104 cfu/g respectively. The storage period showed that the total plate counts and E. coli count was not detected in anyof the formulated yeast and mould count increased with increase in multigrain idli on any of the storage days. The storage period.
Organoleptic Scores of Multigrain idli
Physical Parameters of Multigrain idli
Physical Parameters of Multigrain idli
Microbial analysis of idli
CONCLUSION
The cereal and legume were blends especially high fiber and protein sources. Complete replacing of rice with multigrain was good impact on the nutritive value by increasing the protein, fat, fiber, calcium and iron content in the developed multigrain idli. The quality evaluation of developed multigrain idli samples such as organoleptic evaluation and physio-chemical parameters. The organoleptic score and physical parameters were T3 sample better than other samples. The quality evaluation of developed multigrain idli T3 sample was rich in fiber, protein, calcium, iron and less in carbohydrate and fat. The overall analysis of T3 sample was better than T0, T1 and T2.
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