Vol. 7, Issue 1 (2019)
Mineral characteristics and shelf life studies of cereal and legume based value added Ladoos
Author(s): Laxmi Pandey and Veenu Sangwan
Abstract: Due to increase in population, deficiency diseases and rapid urbanization in recent years, people have shifted towards consumption of coarse cereals. The study was therefore, done to assess the nutritional characteristics and shelf life study of value added ladoos prepared from sorghum, soybean and newly released wheat varieties (WH-1129 and HD-2967) flour blends. Sorghum (HJ-541) and wheat (WH-1112 and HD-2967) grains were processed into flour and wheat flour used to supplement sorghum and soybean flours at different proportions. Results showed that the values of WH-1129 wheat flour supplemented ladoos were 63.42, 302.08, 4.71, 4.68 and 84.60 mg/100g of calcium, phosphorus, iron, zinc and magnesium, respectively, whereas, HD -2967 wheat flour supplemented ladoo also contained significantly (P≤0.05) higher contents of calcium, phosphorus, iron, zinc and magnesium i.e. 62.75, 355.05, 4.44, 4.41 and 81.84mg/100g, respectively compared to control. The in vitro availability of calcium, iron and zinc of control ladoos were 28.19, 2.20 and 1.78mg/100g, respectively. Availability of calcium and zinc increased significantly (P≤0.05) to 34.38 and 2.99mg/100g, respectively in WH-1129 supplemented ladoos whereas in HD-2967 supplemented ladoos, it increased significantly (P≤0.05) to 33.58 and 2.79mg/100g, respectively. The availability of iron decreased significantly (P≤0.05) to 2.00mg/100g in HD-2967 supplemented ladoo compared to control. Shelf life studies showed that there was a significant (P≤0.05) increase in the fat acidity content of all types of ladoos from zero to 90 days of storage. The use of sorghum in ladoos making would greatly enhance the utilization of this crop in many sorghum cultivating developing countries where the crop has not been optimally utilized, for commercialization and promotion for use to prevent deficiency diseases.
Fig. 1: Wheat-Sorghum-Soybean flour blend ladoos
Fig. 2: Effect of storage period on fat acidity (mg KOH/100gm) of cereal and millet based ladoos (on dry weight basis)
Pages: 14-19 | 1052 Views 148 Downloads
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How to cite this article:
Laxmi Pandey, Veenu Sangwan. Mineral characteristics and shelf life studies of cereal and legume based value added Ladoos. Int J Chem Stud 2019;7(1):14-19.
