Formulation of health benefits nutritious cake - Tamil Nadu ...

FORMULATION OF HEALTH BENEFITS NUTRITIOUS CAKE

Dissertation submitted to the

Alagappa University, Sivagangai.

in partial fulfillment of the requirement

for the award of the degree of

MASTER OF SCIENCE

IN

HOME SCIENCE

BY

M.MEGALA

[Reg No: 0216325012]

DEPARTMENT OF HOME SCIENCE

GOVERNMENT ARTS COLLEGE FOR WOMEN

SIVAGANGA

APRIL 2018

Miss. M.MEGALA

Reg.No:0216325012,

M.Sc., Home Science,

Government arts college for women,

Sivaganga- 630561.

DECLARATION

I hereby state that the dissertation entitled “Formulation of health benefits

nutritious cake” submitted in partial fulfillment of the requirement for the award of Master

of Science in Home Science, is my original work and that it has not previously formed the

basis for the award of any Degree, Diploma, Associateship, Fellowship or other titles to any

other university.

Mrs. P. BOOPATHY, M.Sc., M. Phil., [M.MEGALA]

Guest lecturer, Signature of the

Candidate

Department of Home Science,

Government arts college for women,

Sivagangai-630 561.

ACKNOWLEDGEMENT

My pen bows to pay my respect and gratitude to almighty God who best owed me

this grace and strength to complete this project work is very successfully.

The investigator owes her sincere thanks to Mrs. RR. Jayanthi M.com.,M.phil.,

M.B.A., Ph.D., principal, Government Arts College for Women, Sivaganga, for extending all

possible help towards the successful completion of the study.

The investigator expresses her sincere thanks to DR. S. Sivagami Sundari, M.Sc.,

Ph.D., Government Arts college for Women, Sivaganga, for providing all the amenities

required for the study.

The research expresses her special and sincere gratitude to her beloved guide

Mrs.P.Boopathy, M.Sc., M., Phil., Guest lecturer, Department of Home science,

Government Atrs College for women, Sivaganga, for her extending valuable constant,

dynamic guidance, abiding interest and overwhelming support rendered for the conduct of

this study.

The investigator profoundly expresses her gratitude to all the staff members Mrs.U.

Kavithadevi, M,Sc., Phil., Dr .. M.Manichithra, M.Sc., M.Phil., Ph.D., Mrs.

R.Krishnaveni, M.Sc., M.Phil., Mrs. S. Kowsalya, M.Sc., M.,phil., Mrs.R.Ajantha

Parameshwari, M.Sc., M.Phil., Ph.D., Mrs.J.Meenakshi,M.Sc., M.Phil., Mrs.A.Chitra,

M.Sc., M.Phil., of home science department for the support rendered by them to complete

the study successfully.

The investigator expresses her gratitude to all the staff members of library

Government Arts College for Women, Sivagangai, for their invaluable help in collecting the

literature.

The investigator wishes to express her deep sense of gratitude to her family members

and her friends for being the motivating forces and providing loving support to carry out this

study.

Last but not least the investigator expresses her deepest sense of gratitude to

respondents without their cooperation she may not be able to complete her project work

successfully.

The investigator places her sincere thanks to M/s. Cyber world Computers,

Sivagangai for typing and binding the project.

Last but not least the investigator expresses her deepest sense of gratitude to

respondents without their cooperation she may not be able to complete her project work

successfully.

M.MEGALA

LIST OF TABLES

TABLE NO

TITLE

PAGE NO

I

Composite flour formulation 47

II

Microbial analysis of cake 55

III

Nutrient analysis of cake 56

IV

Physical analysis of cake 59

V

Sensory analysis of cake 61

VI

Self life analysis for consumer acceptability

63

LIST OF FIGURES

FIGURES

NO

TITLE

PAGE NO

I

Preparation of flour 46

II

Improve nutritious quality of cake making process: 47

III

Nutrient analysis of cake 58

IV

Physical analysis of cake 60

V

Sensory analysis of cake 62

VI

Self life analysis for consumer acceptability 64

LIST OF PLATES

PLATE NO

TITLE

1.

Cake developed ingredients

2.

Developed cake

3.

Fat analysis

4.

Microbial analysis

5.

Preparation of flour

LIST OF APPENDIXES

APPENDIX NO

TITLE

PAGE NO

I

Qualitative Tests for Carbohydrate By Anthrone

Method VII

II

Estimation of Protein by Lowry‟s Method VIII

III

Total Fat IX

IV

Estimation of Total Fiber X

V

Total Ash XI

VI

Score card used for Nutritious Cake XII

CONTENTS

PAGE NO

CHAPTER

List of tables

Lists of figures

List of plates

List of Appendices

I- INRODUCTION 1

II-REVIEW OF LITERATURE 7

2.1 General aspects and production status 7

2.2 Nutritional value of ingredients 15

2.3 Health benefits 20

2.4 Physical and chemical characteristics 31

2.5 Process technology 41

III. METHODOLOGY

45

3.1 The study selection 45

3.2 Collection of raw materials 46

3.3 Preparation of Flour 46

3.4 Composite of flour formulation 46

3.5 Improve nutrients quality of cake making process 47

3.6 Analysis quality of cake [ MNPSS] 48

IV RESULTS AND DISCUSSTION 55

4.1 Microbial analysis of cake 55

4.2 Nutrients analysis of cake 56

4.3 Physical analysis of cake 59

4.4 Sensory analysis of cake 61

4.5 Self life of consumer acceptability of cake

63

V SUMMARY CONCLUSION

65

BIBLIOGRAPHY I

APPENDICES VII

ABSTRACT

Cakes are popular and are associated the consumer‟s mind with s delicious

sponge product with desired organoleptic characteristic (Matsakidor et al., 2010). Cake

quality is determined by three major factors: The appropriates of ingredients for the specific

type of cake being made a properly balanced formula and the optimum mixing and baking

process (Cauvain and young 2006).

Cakes are flour confections that are mostly prepared from wheat flour and

other essential ingredients. The consumption of cakes prepared from wheat flour has become

very popular in most developing countries of the tropics especially among children and

adolescent.

Cake were produced from the composite flour blends of wheat, ragi, walnut,

green gram flour made by sample C0 100%wheat,C1, 80%, 10%, 5%, 5%.WRWG, C2 60%,

20%, 10%, 10%, WRWG, and C3, 40%, 30%, 15%, 15%, WRWG, respectively. The

microbial, Nutritional, Physical, Sensory, Self life consumer acceptability properties of the

cake were determined. The microbial count of the sample after 15days of storage in pack with

paper board. It was observed that there was no microbial growth. The physical properties

ranged from 180g-200g for weight, height 6.5-7.5cm, Diameter 9cm and spread ratio 0.78-

1.38. The nutrient composition decreased with increased carbohydrate 20%-35%, protein

7.16%-8.75%, fat 1.2%-3.4%, fiber 2.6%-2.81% and ash 1.26%-1.84%. The maximum over

all acceptability 4.9 score.

Key words:

W-wheat, R-ragi, W-walnut, G-green gram, WRWG:

CO- Control sample, cho-carbohydrate, pro-protein

INTRODUCTION

CHAPTER-I

INTRODUTION

Supplementation of foods is current because of increasing nutritional awareness

among consumers. Supplementation with legumes, cereals and pulses is one way to meet the

needs for protein particularly baked foods. Recently, consumers awareness of the need to eat

high quality and healthy foods – known as functional foods, which contain ingredients that

provide additional health benefits beyond the basic nutritional requirements is therefore the

trend is to produce specially bakery products need from whole grain flour and other

functional ingredients known as health foods ( Jideani and Onwnbali 2009).

The current study was carried out to study the nutrition parameters of cakes made

from wheat flour fortified with powdered Ragi powdered, green gram powdered and walnut.

Formulation and developed of nutritious cake product from local and readily available raw

material have received a lot of attention in many developing countries due to malnutrition

which has been known as a major problem especially to infants as a result of lack of several

essential nutrients in the food product Offia Olua [2014].

Walnut flour has a high amount f protein and essential fatty acid which has a made it

serve as a supplement or modifier for other food products. Soya beans contain 30-40%

protein with good source of all indispensable amino acids. The protein content of soya bean is

about 2 times of milk.

Finger millet (Ragi, Eleusinian coracana) is an important staple food in the eastern

and central Africa as well as some parts of India [Majum et al.,2006]. It is rich in protein,

iron, calcium, phosphorous, Fibre and vitamin content. The calcium content higher than all

the foods grains. Ragi has best quality protein along with the presents of essential amino

acids vitamin A, Vitamin B and phosphorous (Gopalan et al.,2004).

Composite flours have been used extensively in the production of baked goods. In

facts several attempts have been made to produce cake from different type of composite

flours. In countries where malnutrition poses a serious problem especially among children,

composite flours which have better nutritional quality would be highly

desirable.(L.C.okpala.,2013).

It has also been reported that composite flour can be made from legumes and nuts and

root and tubers. (S.U.okorie.,2012). Baking industry is considered as one of the major

segments of food processing in India. Baked product are gaining popularity because of the

their availability, ready to eat convenience and reasonably good shelf life. (Vijay Kumar et

al., 2013). Cake is the form of food that is usually sweet and often baked. It supplies body

building protein fats and carbohydrates. Cake is normal prepared with refined wheat flour,

sweetening agent (sugar). Binding agent, egg ,fat and vanaspati , liquid flavor and some form

of leavening agent such as yeast or baking powder. (Dasai et al.,2010).

Bakery products are widely consumed and are becoming a major component of the

international food market (Kotsianis et al., 2002). Cake is one of the most common bakery

products consumed by people in the world. Nowadays, cake manufacturers face a major

problem of lipid oxidation which limits the shelf life of their products (Lean and Mohamed,

1999). Bakery products such as cakes particularly those with high lipid content tend to

become rancid after prolonged storage owing to the oxidation of polyunsaturated fatty acids

(Ray and Husain, 2002; Smith et al., 2004). Foods containing higher content of

polyunsaturated fatty acids are more prone to oxidation (van Aardt et al., 2004).

The cake evolved in the united states in the 19th century, and it was revolutionary

because of the amount of time it saved in the kitchen. They are protein-controlled, portable,

easy to made in batches, open to lots of decorating strategies, tasty and can be inexpensive to

make.

The use of white flour derived from the processing of whole wheat grain, which is

aimed at improving the aesthetic value of white bread ,has also led to the drastic reduction in

the nutritional density and fiber content when compared to bread made from whole grain

cereals. Recently, consumer's awareness of the need to eat high quality and healthy foods-

known as functional foods. That is foods which contain ingredients that provide additional

health benefits beyond the basic nutritional requirements. Therefore, the trend is to produce

specially bakery products made from whole grain flour and other functional ingredients

known as heal foods or functional foods. (Jideani ,2009).

The development and consumption of such functional foods not only improves the

nutritional status of the general population but also helps those suffering degenerative disease

associated with today's changing life style and environment. The need for strategic

development and use of inexpensive local resources in the production of popular foods

suchas cakes has been promoted by organization such as the food and agricultural

organization(FAO).

The international institute for tropical agriculture(117A) and the federal institute for

industrial research. This led on the initiation of the composite hour program the objective of

which was to seek ways of substituting flavor, awareness of a healthy lifestyle based on

consumption of functional foods. Cake contain whole grain, multigrain or other functional

ingredients especially from legumes will increasingly become more important in the bakery

industry and in the emerging market. (Dewettinck ,2008).

Just like various other highly nutritive values can be found green gram, corn, walnut.

(Whitely ,1970). In their work carried out of supplementation of wheat cake with green gram

flour with improved dough consistancy, overall acceptability and sensory attributes. This the

supplementation of green gram flour at 15 to 20% level, not only improved protein quality

but also improved the dough texture and sensory parameter in the final product.

The current study was carried out to study the nutrition parameter of cake made

from wheat flour fortified with powdered ragi, powdered green gram and powdered walnuts.

The use of rice bran in cake to enhance the nutritional quality has also been investigated .

(Neha mishra ,2012).

The days baked products specially cakes are being preferred by most of the people

in unborn and rural areas. Usually these cakes are made out or refined wheat flour which is

poor in nutritional quality especially in terms of minerals, vitamins and fiber content.

Therefore keeping in mind the nutritional composite of walnuts and demand of baked

products specially cakes, efforts were made to develop cakes from balanced wheat flour and

study their organoleptic and nutritional characteristics.

Cake a small thin cake made from unleavened dough, cake haven been suggested as a

better use of composite flour than bread due to their ready to eat from. Wide consumption,

relatively long shelf life and good eating quality. (Okpala ,2011).It may be regarded as a from

of confectionary dried to very low moisture content. (Okaka,1997). The depence on use of

wheat flour is a major constraint to cake production.

The recent shortage of wheat and the federal government can on its important calls for

research into alternative local sources of flour baking for examples wheat ,ragi, walnuts,

green gram ,and so on. These organisms could have been introduced at the different stages of

cake production. This finding is in line with the study (Daniyan ,2011).

The moisture content of food goes a long way in suggesting the shelf life of the

product. The moisture content of bread made from wheat flour was higher than that of other

flour blends. This may be due to the processing methods the samples were exposed to. The

values of the other blended sample fall within the acceptable moisture limit for dry products.

(A deleke ,2010).

This is similar to the earlier finding where protein content of snacks reduced with

supplementation with starch based products for wheat flour. (M.O.Oluwamukomi,2011).The

formulations of cakes prepared from different proportions of wheat and ragi flour are given in

other ingredients like butter, milk, egg, baking powder ,vennila essence were added to each of

these formulations of cake preparation. Cake samples were prepared by following the

procedure. (Singh et al .,2006). The wheat flour, ragi flour, green gram, walnuts

supplemented cakes were subjected to proximate analysis such as moisture, protein, fat, fiber

and ash content.

The total carbohydrate wall calculated by difference also un malted and malted ragi

flour and ragi supplementation cake were subjected to estimation of iron, calcium,

phosphorus and vitamin c content. The standard procedures given by ( Ranganna ,1986).

Were used for all the above determinations.

The sensory evaluation of ragi supplementation cake samples were carried out by a

panel of semi trained judges for differenent sensory attributes. (Bartolome et al., 1995).

Wheat flour is a cereal rain grown all over the world for its highly nutritious and use full

grain. It is one of the top three most produced crops in the world along with corn and rice.

Much of the carbohydrate fraction of wheat is starch. Wheat starch is an important

commercial product of wheat, but second in economic value to wheat gluten.

The principal parts of wheat flour are gluten and starch. Cake are flour confections the

are mostly prepared from wheat flour and other essential ingredients. The consumption of

cakes prepared from wheat flour has become very popular is most developing countries of the

tropics especially among children and adolescent. (M.A idowu et al.,1996). Walnut flour has

a high amounts of protein and essential fatty acid which has made it serve as a result of tack

of several essential nutrients in the food products.

Several studies have been made on the combination of wheat flour with legume crops

for the development of nutritious cake. Published works on the properties of walnut flour

made from the oil seed walnut has shown that it has several essential nutrients which an serve

as a substitute to wheat flour in the production of nutritious cake. Cake flour is finely wheat

flour made from soft wheat. It has very low protein content between 8% and 10% making it

suitable for soft texture cakes the higher protein content of other flour could make the cake

dough. Highly sifted cake flour may require different volume amounts in recipes than all

purpose.

Walnut seed flour has a good potential for use as a functional ingredient agent in

bakery products because of its high water absorption capacity, solubility, bulk density and

rapid viscosity characteristics (Nide at.,2010). This shows that the flour in rich in protein and

fat and can serve as a protein supplement. The oil from the walnut could serve as a protein

supplement. The oil from the nut could serve as a source of energy for growing seedlings and

for the formulation of wood varnish vulcanized oil. (Ajaiyeoba, 2006).

The chemical and functional characteristics of African walnut and the anti-microbial

activity of the extracts of the oil reveal that the oil is editue any may be used as raw materials

for soap, paint, food and other related industries. (Oladigi et al., 2007).African walnut flour

can be used in composite with other flours for the preparation of baked and fried

products.(Enwere,2009).

Composite flour is a mixture of different flours from cereals, legumes or root crops

that is created to statistify specific functional characteristic and nutritious composition. It

refers to the process of mixing baked and fried foods products like breads, cake buns and

chin-chin. However the term may mean mixing of different flours from roots and tubers,

legumes, cereals or other raw materials into a composite with wheat for many purposes. FAO

(1990) reported that replacing wheat with 20% non-wheat flour for the manufacture of bread

products would results in an estimated savings in foreign exchange of us and 20% million for

developing countries.

African walnuts widely distributed in southem part of Nigeria (Aviara and

Ajikashile,2011).Non conventional flours such as, African walnut flour can present an

alternative means of diversifying the use of non-wheat flour as it has the potential to

increasing farmed income by adding value to products extend marketing, support food

diversification and security and reduce wheat importation. The objective of this study,

therefore was to determine the sensory properties of wheat-African walnut cake.

OBJECTIVES

To preparation of composite flour.

To standardize the cake.

To analysis the MNPSS

(Microbial content, Nutrient content, Physical characteristics, Sensory score &

Self life.)

REVIEW OF LITERATURE

CHAPTER-II

REVIEW OF LITERATURE

Review of literature is a key step in research process. It refers to extensive, exhaustive

and systemic examination of publications relevant to the research project. The research

analyses existing knowledge before developing into a new area of study. While conducting a

study, when interpreting the results of the study, and when making judgments about

applications of a new knowledge on nursing practice. The review of literature is defined as a

broad, comprehensive in depth, systematic and critical review of scholarly publications,

unpublished scholarly print materials, auto visual materials and personal communication.

The review of literature pertaining to this study entitled “Formulation of health

benefits of nutritious cake”.

2.1 - GENERAL ASPECTS AND PRODUCTION STATUS

2.2 – NUTRITIONAL VALUE OF INGREDIENTS

2.3 – HEALTH BENEFITS

2.4 – PHYSICAL AND CHEMICAL CHARACTERSTICS

2.5 – PROCESS TECHNOLOGY

2.1 - GENERAL ASPECTS

Wheat (Triticum aestivum) is a sample food in many parts of the world.. These are

primary and the cheapest source of protein and calories for the population. (Anjum and

Walker, 1991). In portentous protein named as gluten. Which assists to convert it into a

variety of popular baked products. The naan is leavened flat bread which is prepared from

flour of fine granulation by the addition of yeast alone or which chemical leavening agents.

Sourdough process may be used to prepare various types of good quality breads. However,

quality of sourdough bread depends upon several factors such as source of acidifications, the

form of starter addition and flour extraction rates. (Martinez-Anaya, 1994; Brummer and

Lorenz, 1991). Wheat is growth through out the world and is adaptable to the wide range of

environment conditions (Kent and Evers, 1994).

Wheat based foods are major source of nutrients in many regions of the world.

Although, wheat is generally used as source of carbohydrates. But its products are also a

substantive source of protein, vitamins, and minerals when consumed as a major component

of a diet. It is used extensively in many parts of the world for the preparation of different

types of bread and many other bakery products. (Hoseney et al., 1988).

Wheat quality is influenced by both genotypic and environment factors and its flour is

analyzed for chemical composition to evaluate its quality, processing and storage life.

However, moisture has significant effect on the its keeping quality. The flour produced from

dry and sound grains can be kept for longer periods if properly stored, but that from wet

grains deteriorates dramatically with in a few days. (Pomranz, 1988).

Protein content varies significantly in different wheat varieties. It is the best single test

that can be applied to determine the quality of flour, because it has a direct correlation with

baking quality (Stone and Savin, 1999; Matz, 1996). The refining of flour greatly affects the

protein content as it response to the removal of germ and aleurone layer as bran; both are

relatively rich in protein (Pedersen, 1994). Reported that about 95% of wheat used by milling

companies in Lesotho is imported from the region, making the grain prone to contamination

during the transportation, storage and handling process. Wheat from local farmers is nut

sufficient to food people in lesotho, so milling companies supplement with grain imports

from south Africa (Mukeere and dradri(2006) .

Wheat flour is generally regarded as a safe product due to its low water activity, a

variety of pathogenic and non pathogenic micro organisms contaminate the flour during

processing (Berghofer et al., 2003). Pathogens that contaminate flour survive for extended

periods and produce toxins, even though their growth is retarded under low moisture

conditions. Consequently the storage conditions after milling and packaging are very

important for the quality of the flour since they affect the shelf life and safety of the

consumer.

The quality of cereals and postharvest handling practices of the produce play an

important role in the shelf life of the flour. contamination adversely affects cereal yield and

the quality and nutritional value of the produced flour. Mould growth is the most common

causes of microbial spoilage and deterioration in the quality of cereal grain and flour during

storage. Reports showed that mycotoxin producing in fungi and pathogenic bacteria can

contaminate flour including its product and the contamination level are influenced by climatic

conditions during cereal ripening and harvesting (Blackburn, 2006).

Refined wheat flour and cake flour are produced (from the endosperm) by removing

outer skin of the seed kernels. The removal of the outer skin of the grain (dehulling) during

milling reduces the microbial load, ash protein fat content (Fandohan et al ., 2006). A

profound effect on the physico- chemical and microbiological quality of the flour. Flour with

low ash content (biomass) like extra super wheat meal and cake flour have reduced fat and

protein content and concomitantly low microbial load (Sperber, 2007). Flour with high fat

content can develop off flavors during long periods of storage due to fatty acid oxidation

especially with exposed to oxygen (Sewald and devries 2002).

Wheat grains are subjected to vigerous cleaning processes not all micro organisms and

toxins are removed from the final flour product because micro organisms penetrate the kennel

of the grain during growth and storage (Bolade, 2009).

RAGI

Ragi is also known as finger millet. It constitutes a little over 25 percent of the food

grains grown in India. It is widely consumed practically without any refining by the poover

section of the population. Nutritionally it is almost as good as or better than wheat or rice.

The major proteins of ragi are prolaming and they appear to be adequate in all the essential

amino acids. Ragi is rich in minerals especially calcium. It also rich in fiber. It is also rich in

phyrate and tannin and hence interfere with mineral availability. It contain B-vitamin but is

poor in B2. In south India ragi is used dumpling, roti, dosa or porridge.

http://food.ndtv.com

Finger millet can be use to produce a variety of nutritionally designed foods from

infants to geriatrics. On account of nutritive advantages, ragi can be exploited for use in value

added nutritive health foods has been studied by John Joel et al (2005).

Obesity has become a concerning health problem in India, with morbid obesity

affecting five per cent of the country's population. Unhealthy foods have captured the food

plates of the youth. On the other hand, a large population of children in the country is

malnourished and deficient in calcium and protein. No wonder then, that millet and ragi, can

be a good solution to all these extremities. Ragi has an important protein component, amino

acid methionine, which makes it an important low-cost ingredient for fulfilling the protein

intake requirements of millions of poor who generally live on starchy staples e.g. plantain,

polished rice, or maize. Apart from important protein components, ragi also has a substantial

amount of carbohydrate, minerals, calcium and fibre. Also 328 Kcal of energy can be

provided by 100 g of ragi. Most of these benefits peg ragi with a potential to improve

nutrition, food security, as well as to foster rural development and support sustainable land

use (Anon 2012).

WALNUT

Walnut providing 10-2 of total calories. Walnut contain 15.2g protein, 65.2g fat, and

6.7g dietary fiber. Walnut are high in mono unsaturated fatty acids (47.2g), especially a-

linolenic acid. Walnut appear to have the potential to beneficially affect CVD risk. Several

review have described possible explanations and mechanisms by which this unique fatty acid

profile can beneficially affect cholesterol concentrations and other CVD risk factors.

Beneficial effects of walnut on cholesterol concentrations. However trials a meta analysis of

published trials has yet to be conducted. The aim of this systematic review was to perform a

comprehensive assessment of the literature and carry out meta analysis by examining the

change in lipid concentrations induced by a walnut enhanced diet. Additionally we aimed to

address concerns that a walnut. Enriched diet might lead to weight gain, given that this out

come is reported in the published trials. Finally, we qualitatively reviewed other CVD risk

factors that have been investigated in relation to walnut consumption.

http://www.whfoods.com

GREEN GRAM:

Green gram is the third most important pulse crop in the Indian subcontinent. It is

common in Southeast Asia, Central Africa, the warmer parts of China and the United States

(Walde et al.2005). It is harvested almost exclusively for pulse crop or dry grains. Green

gram contains approximately 23.86‐27%protein, 1.15%fat, 62.62%carbohydrates, 16.3%

fiber, 6.60% total sugars, 9.05%water (USDA,2009, El‐Adawy 2000). It contributes to small

holder income, as a higher-value crop than cereals, and to diet, as a cost-effective source of

protein that accounts for approximately 15% of protein intake. Moreover, green gram offers

natural soil maintenance benefits through nitrogen-fixing, which improves yields of cereals

through, crop rotation, and can also result in savings for smallholder farmers from less

fertilizer use. Green gram may also be sown as an intercrop or as a green manure or cover

crop. Assuming an average land holding of 2 ha per farmer across different countries.

Production in Asia increased from 2.3 million tons in 1985 to 3.1 million tons in 2000. Rice-

wheat-mung bean rotations gave 450 kg/ha higher were in rotation. The crop offers the

potential for a new income paddy yield than rice-wheat-fallow rotation. It is assumed that the

whole 2.932 million ha stream for small-scale farmers. Green gram is an erect or sub-erect

herb, 0.5-1.3m tall. Flower is pale yellow. The seed color exhibits a wide range of variations

from yellow, greenish yellow, light green, shiny green, dark green, dull green, black, brown,

and green mottled with black. Pod color is either black, brown or pale gray when mature. 100

seeds weight is 3-7g.(Tomooka et al.,1991,1992)

Revealed the geographical distribution of growth types, seed characters and protein

types in green gram landraces collected from throughout Asia. In the South and West Asia,

green gram strain characterized by small seeds with various seed color including black,

brown and green mottled with black, which show diverse growth habit and protein types,

were distributed. In East Asia, green gram strains characterized by medium-sized dull green

seed test a, which show short plants with an early maturity, low-branching habit and

relatively diverse(similar to that of West Asia) protein types, were distributed. The

inflorescence is an axillary raceme, with 10 to 25 pale-yellow flowers, 1 ½ to 2 cm long, and

clustered at the top. The flower consists of one standard, two wings and two keel petals;

stigma surrounded by a staminal column of nine stamens and a free tenth stamen (Poehlman,

1991).

Wheat has played a prominent role throughout history. References to wheat are

worldwide. Ancient Chinese writings from 2,700 years before Christ describe growing wheat.

It is referenced in the Bible and indeed held in reverence as noted in the Lord‟s Prayer. Many

centuries ago, the philosopher Socrates said, “No man qualifies as a statesman who is entirely

ignorant on the problems of wheat.” He was pointing out that, in order to successfully govern

a nation, a leader has to know the strengths and weaknesses of his country, and wheat was an

important factor.

Wheat production and trade in North America has been an important industry ever

since the Europeans came across the vast prairies of the West and Northwest.Red wheat, in

particular, was transplanted to North America by Russian Mennonites between 1874 and

1884. The Mennonites, who settled in Kansas in the late 1800's, brought with them seeds of

Turkey Red Wheat, a hard winter wheat that proved to be a productive staple for future

American families. Mennonite children in Russia hand-picked the first seeds of this famous

winter wheat for Kansas. Shortly after arriving in New York, the Mennonites planted this Red

Wheat.

http://igrow.org/agronomy

RAGI

Ragi flour is prepared by either crushing dried grains or spouting, drying and then

grinding them. The good thing is that Ragi is a rich source of good carbohydrates and since it

is too tiny to be polished or processed it is mostly consumed in its purest form. Ragi can

easily become a part of your daily diet in the form of chappatis or as porridge for breakfast."

If you find it too dense, mix it with wheat flour in the ratio of 7:3 and make breads or bake

with it. Some modern spins on finger millets include ragi cookies and Ragi Flakes (Noodles)

that make for easy-to-cook and healthy snacks.

"In Karnataka, which is the leading producer of finger millet, it is generally consumed

in the form of ragi mudde (balls), prepared by cooking the Ragi Flour with water to achieve a

dough-like consistency. The steamed dish is best served with spicy meat gravies. Another the

steamed dish is best served with spicy meat gravies. Another dish, Ragi Kanji (porridge) is a

commonly found as a healthy dish in the state of Tamil Nadu," he adds.

http://food.ndtv.com

Walnut trees have been cultivated for thousands of years, the different types have

varying origins. The English walnut originated in India and the regions surrounding the

Caspian Sea, hence it is known as the Persian walnut. In the 4th century AD, the ancient

Romans introduced the walnut into many European countries where it has been grown since.

Throughout its history, the walnut tree has been highly revered; not only does it have a life

span that is several times that of humans, but its uses include food, medicine, shelter, dye and

lamp oil. It is thought that the walnuts grown in North America gained the moniker "English

walnuts," since they were introduced into America via English merchant ships.

Black walnuts and white walnuts are native to North America, specifically the Central

Mississippi Valley and Appalachian area. They played an important role in the diets and

lifestyles of both the Native American Indians and the early colonial settlers.China is

presently the largest commercial producer of walnuts in the world, with about 360,000 metric

tons produced per year. The United States is second, with about 294,000 metric tons of

production. Within the U.S., about 90% of all walnuts are grown in California, particularly

within the San Joaquin and Sacramento Valleys The annual combined walnut output of Iran

and Turkey is approximately the same as the United States, and the Ukraine and Romania are

next in line in terms of total walnut production.

http://www.whfoods.com

North eastern India is the recognized origin of green gram, although its usage in Asia

also follows a lengthy history. Its popularity roots not only from its nutritional and medicinal

benefits, but also from its ability to adapt to inferior soils and drought conditions. The plant‟s

root also has nitrogen-fixing bacteria that help replenish the ground‟s nitrogen content, which

makes it an important intercrop in the cultivation of sugar cane and rice.

http://www.spiceflair.com

India is the most common and largest producer and consumer of pulses in the world.

Although, India has the distinction of being the world‟s single largest producer of pulses, the

difference in production and population ratio is significant. The increase in population has

pushed up demand of pulses, while the fall in availability has pushed up their prices.

Although, a large area of approximately 20-22 million hectares is under different pulse crops,

their production is more or less stagnant for the last four decades, which ranges between 11

and 13 million tonnes (Ali and Kumar, 2006).

To obtain high yields of pulses considerable improvement has been made in developing

techniques, their production per hectare has remained the same for the last two centuries. In

India, major 12 different pulse crops are grown such as: chickpea (Cicer arietinum),

pigeonpea (Cajanus cajan), lentil (Lens culinaris), black gram (Vigna mungo), green gram or

mung bean (Vigna radiata), lablab bean (Lablab purpureus), moth bean (Vigna aconitifolia),

horse gram (Dolichos uniflorus), pea (Pisum sativum var. arvense), grass pea or khesari

(Lathyrus sativus), and cowpea (Vigna unguiculata).

Finger millet is still considered as staple food in many rain-fed hilly and tribal areas

of India. In Tamil Nadu, finger millet or ragi is the most important traditional millet crop

grown over an area of 1.2 lakh hectare with the highest productivity of 1909 kg/ha and

provides food and nutritional security to the marginal farmers in the rain fed dry lands and

hilly tribal areas (Joel et al 2005). 10 2

For many people of India and Sri Lanka, ragi is the principal cereal food. Even though

it does not enter the international market, it is a very important cereal in the areas of

adaptation. Generally, ragi is ground into flour and sold. It is used for making porridge,

puddings, and cakes. Other popular dishes are ragi balls and ragi idli. Ragi dosa can be

prepared with ragi flour (Ramachandran Subramanian 2014).

Finger millet is the fourth most important crop in Nepal after rice, maize and wheat.

Finger millet was grown in 2,68,473 ha in 2009-2010 with an average productivity of 1.11

ton/ha. Finger millet occupies almost nine per cent of the total cultivated area in the country

and about 75 per cent finger millet cultivation area lies in the mid-hilly regions. This crop is

more important for marginal lands where crops are grown without the use of external inputs

(Raj 2012).

The cultivation of finger millet is widely distributed in India extending from Tamil

Nadu in South to Uttaranchal in North, Gujarat in West to Orissa in East and even extending

to northeastern regions including Sikkim. The annual production is maintained around 2.8

million tons with productivity of around 1500 kg/ha. Among grain crops, finger millet ranks

fourth in productivity after wheat, rice and maize in India (Rai 2000).

In India, number of finger millet varieties has been evolved utilizing native and exotic

germplasm under the aegis of All India Coordinated Millets Improvement Project (AICMIP)

since 1969. The improvement has got further impetus with establishment of separate Small

Millets Improvement Project (AICSMIP) in 1986).

2.2 – NUTRITIONAL VALUE OF INGREDIENTS

Bhatt et al., (2003) studied the nutritionally, finger millet is good source of nutrients

especially of calcium, other minerals and fiber. Total carbohydrate content of finger millet

has been reported to be in the range of 72 to 79.5%. Gopalan et al., (2009) finger millet is

exceptionally rich in calcium (344 mg %) in contain 283 mg% phosphorus and 3.9 mg% iron.

Vachanth et al. (2010) observed that the finger millet contains important amino acids

viz., isoleucine (4.4 g), leucine (9.5 g), methionine (3.1 g) and phenyl alanine (5.2 g) which

are deficient in other starchy meals. Millets also contains B vitamins, especially niacin, B6

and folic acid calcium, iron, potassium, magnesium and zinc.

Nagpal and Bhatia (1971) reported that green gram proteins are mainly deficient in

sulphur containing amino acids and tryptophan while better balance in their amino acids

composition.

The chemical structure of walnut

Energy /

Constituents

Nutritional value

per 100 grams

Energy 2,738 kJ (654 kcal)

Carbohydrates 13.71

Starch 0.06

Sugars 2.61

Lactose 0

Dietary fiber 6.7

Total Fat 65.21

Saturated fat 6.126

Monounsaturated fat 8.933

Polyunsaturated fat 47.174

Protein 15.23

Vitamins Amount (%)

Vitamin A equiv. 1 μg (0%)

Beta-carotene 12 μg (0%)

lutein zeaxanthin 9 μg (0%)

Vitamin A 20 IU

Thiamine (B1) 0.341 mg (30%)

Riboflavin (B2) 0.15 mg (13%)

Niacin (B3) 1.125 mg (8%)

Pantothenic acid

(B5)

0.570 mg (11%)

Vitamin B6 0.537 mg (41%)

Folate (B9) 98 μg (25%)

Vitamin B12 0 μg (0%)

Vitamin C 1.3 mg (2%)

Vitamin D 0 μg (0%)

Vitamin D 0 IU (0%)

Vitamin E 0.7 mg (5%)

Vitamin K 2.7 μg (3%)

Trace metals Amount (%)

Calcium 98 mg (10%)

Iron 2.91 mg (22%)

Magnesium 158 mg (45%)

Manganese 3.414 mg (163%)

Phosphorus 346 mg (49%)

Potassium 441 mg (9%)

Sodium 2 mg (0%)

Zinc 3.09 mg (33%)

Other constituents Amount (%)

Water 4.07

Alcohol (ethanol) 0

Caffeine 0

Green gram nutritive value/100g

Energy

347 kcal

Carbohydrate

62.62g

Proteins

23.86g

Fat 1.15g

Fiber

16.3g

Vitamin C

4.8g (6%)

Calcium

132mg (13%)

Magnesium

189mg (53%)

Phosphorus

367mg (52%)

Potassium

1246mg (27%)

Sodium

15 mg(1%)

Sugar

6.60g

Wheat nutritive value/100g

Calories

326

Protein

13.5

Carbohydrate

62.2

Fat

2.6

Fibre

8

https://www.weightlossresources.com

2.3– HEALTH BENEFITS

Controls Obesity

Wheat has a natural ability to control weight, but this ability is more pronounced among

women. The American Journal of Clinical Nutrition has shown through research that whole

wheat, rather than its refined form, is a good choice for obese patients. Women who

consumed whole wheat products over long periods showed considerably more weight loss

than others.

Improves Metabolism

Saturated and trans fats increase the chances of cardiovascular diseases, while omega-3

fats decrease the risk of cardiovascular diseases. Whole grains like wheat are immensely

effective in patients with metabolic disorders. Common types of metabolic syndromes

include visceral obesity, also known as the “pear-shaped” body, high triglycerides, low levels

of protective HDL cholesterol, and a high blood pressure. It protects against all of these

conditions. Research has shown that foods made from refined grains not only tend to increase

weight but also increase the hazards of insulin resistance. Doctors recommend eating whole

wheat bread and other fiber-rich foods. The majority of fiber works to help the digestive

process in the body and improve the overall metabolism. Having a whole wheat diet is

probably the most effective, quick, and enjoyable way to reduce metabolic syndrome, and

also to stay slim and healthy throughout life.

Prevents Type 2 Diabetes

Wheat is rich in magnesium, which is a mineral that acts as a co-factor for more than

300 enzymes. These enzymes are involved in the body‟s functional use of insulin and glucose

secretion. The FDA permits foods that contain whole grain by at least 51% weight and are

also low in saturated fat and cholesterol, which means a lower risk of coronary ailments and

certain types of cancer. Moreover, regular consumption of whole grain wheat promotes

healthy blood sugar control. People who suffer from diabetes are able to keep their sugar

levels under control by replacing rice with wheat in their diet.

Reduces Chronic Inflammation

The betaine content of wheat is what aids in the prevention of chronic inflammation.

Betaine is also found in beets and spinach. Inflammation is a key constituent in most types of

rheumatic pains and also some rheumatic diseases. Thus, it is a good idea to eat a healthy

amount of whole wheat food products that will actively reduce inflammation. Consumption

of betaine affects a number of aspects of our body that assures a lower risk of chronic

inflammation and other ailments like osteoporosis, heart diseases, Alzheimer‟s disease,

cognitive decline, and type-2 diabetes.

Prevents Gallstones

In various surveys by the American Journal of Gastroenterology, it has been proven

that bread and cereals made from whole wheat help women avoid gallstones. Since whole

wheat is rich in insoluble fiber, it assures a quick and smooth intestinal transit time and

lowers the secretion of bile acids. Excessive bile acids are a major cause of gallstone

formation. Moreover, a high intake of wheat increases insulin sensitivity and thereby lowers

triglycerides or fat in the blood. Besides, you also get insoluble fiber from the edible skin of

fruits and certain vegetables like cucumbers, tomatoes and squash, berries, apples, and pears.

Beans also provide both, insoluble and soluble fiber.

Assures a Healthy Lifestyle

Wheat is the most popular and easily available bulk laxative. Three cups of wheat

consumption per day is enough for an individual to live a long, healthy, and disease-free life.

When you maintain a fiber-rich diet comprising wheat bread and cereals that are high in bran,

you can be confident that problems such as flatulence, nausea, constipation, and distension

will be alleviated in no time. Diverticulitis often occurs due to inflammation and lower

intestinal aches. This can also lead to chronic constipation and unnecessary straining, which

can result in a sac or a pouch in the wall of the colon. Such cases can be easily dealt with

naturally by keeping up with a fiber-rich diet and including whole grain wheat on a regular

basis.

Promotes Women’s Health

Benefits of wheat bran are bountiful, and promoting overall women‟s health is yet

another important role of this cereal variety. Wheat acts as an anti-carcinogenic agent,

particularly in women. Wheat bran enhances the metabolic rate of estrogen, which often leads

to breast cancer if left at an excessive level. In one survey of pre-menopausal women in the

age group of twenty to fifty, they ate three to four high-fiber muffins per day made from

wheat, and they showed reduced blood estrogen levels by 17% in only 2 months. The other

group of women eating corn bran did not show this result.

Wheat contains lignans, which are phytonutrients that act like hormones. The lignans

often occupy the hormone receptors in our body, thereby alleviating certain risk factors for

breast cancer. This effectively checks the high circulating levels of estrogen. Wheat increases

the metabolic rate of estrogen production and protects women against this key factor of

cancer. Wheat bran considerably reduces bile acid secretion and bacterial enzymes in the

stool, thereby cutting down chances of colon cancer. If you include bread, pasta, and bran

cereals in your daily diet, these ailments will be avoided.

Prevents Breast Cancer

Research at the UK Women‟s Cohort Study found that a fiber-rich diet is extremely

important for women to keep breast cancer at bay. Foods like wheat and fruits provide

significant safeguards for pre-menopausal women against breast cancer. Studies say that

around 30 grams of wheat consumed daily is enough for women to reduce the risks of breast

cancer. Reports prove that pre-menopausal women who consumed wheat had a 41% reduced

risk of breast cancer in comparison to others who ate other forms of fiber.

Prevents Childhood Asthma

The American Lung Association says that around 20 million Americans experience

some form of asthma. Studies have stated that whole grains and fish in the diet can lower the

chances of childhood asthma to a great extent. The International Study on Allergy and

Asthma in Childhood proved through numerous studies that a wheat-based diet has the

capacity to lower chances of developing asthma by almost 50%. During the survey, wheat

diet was increased considerably and the mothers were given special diets high in fish and

whole grains; this showed almost 66% reduction in the possibility of becoming asthmatic.

Bronchial hyperresponsiveness is the key factor that encourages asthma. This condition

is characterized by the narrowing of the airways and increased sensitivity. In many surveys, it

has been seen that children who eat wheat and fish in high amounts do not suffer from such

ailments. The magnesium and vitamin E in it also contribute to reducing the problem of

asthma. However, in some cases, wheat consumption may be harmful to asthma patients,

since wheat also happens to be a food allergen closely linked to asthma. Consult a doctor who

can give you a complete examination and diagnosis of possible allergies you may have.

Protects Against Coronary Diseases

Plant lignans, a type of phytonutrient, is abundant in whole wheat. These lignans are

converted by responsive flora in the human intestines into mammalian lignans. One of these

lignans is called enterolactone, which protects against breast and other hormone-dependent

cancers, as well as heart diseases. Wheat is not the only source of lignans; nuts, seeds, and

berries are also rich sources of plant lignans, as well as various vegetables, fruits, and

beverages like coffee, tea, and wine. A Danish journal published in a recent article that

women eating whole grains were found to have considerably higher blood levels of this

defensive lignan.

Relieves Postmenopausal Symptoms

Whole wheat is supposed to be a primary element in the diet of a post-menopausal

woman so as to avoid any kind of cardiovascular problems. Daily intake of this whole grain

cereal is the best way to avoid such ailments. Doctors prescribe a high wheat intake diet for

women who are dealing with conditions like high blood pressure, high cholesterol or other

signs of cardiovascular syndromes. A survey has concluded that this kind of diet slows dow

atherosclerosis well as fighting the occurrence of heart attack and stroke.

Prevents Heart Attack

In the United States, heart failure is the prime cause of hospitalization and death of

elderly people. The pharmaceutical drugs have been successful in certain cases, but natural

remedies work much faster and with less of an impact on the rest of the body‟s systems.

Hospitals use ACE inhibitors and beta-blockers, but the long-term effects are not yet clear.

Whole grain products and dietary fiber have been shown to considerably reduce blood

pressure levels, thereby checking the possibility of a heart attack. Of course, confounding

factors like age, alcohol consumption, smoking, exercise and proper nutrition are equally

important. Ample vitamins, vegetables, and fruits are extremely important in such cases as

well. The start of your day can be both healthy and tasty with a daily bowl of whole grain

cereal. There are various forms in which you can serve wheat like bread, puddings, and a

variety of baked goods.

(https://www.organicfacts.net/health-benefits/cereal/wheat.html.)

Maintains Bone Health:

Ragi is the richest source of calcium among plant foods. Calcium along with vitamin D

help strengthen bones. It is an excellent source of natural calcium for children and aging

people. It helps in development of bones in growing children and in maintenance of bone

health in adults. Thus ragi helps keep bone problems at bay and could reduce risk of fractures

as well.

Aids Weight Loss:

Ragi contains an amino acid, Tryptophan which reduces appetite. It has a much higher

amount of dietary fiber compared to white rice and other grains. It is also a low fat cereal and

most of the fats are in the unsaturated form. This makes it the best choice in grains for people

trying to lose weight. The bulkiness of the fibers and the slower digestion rate makes one feel

fuller on fewer calories and therefore helps prevent excess caloric consumption.

Lowers High Cholesterol Levels:

Ragi contains amino acids Lecithin and Methionine which help bring down cholesterol

levels by eliminating excess fat from Liver. Finger millet also contains the amino acid

threonine which hinders fat formation in the liver, and helps bring down the cholesterol

levels. The high fiber content of ragi also helps manage cholesterol problems.

Helps in Anemia:

Ragi is an excellent plant source of natural iron. Its consumption helps in anemia.

Vitamin C increases iron absorption. Sprouted ragi develops vitamin C in the process of

sprouting, therefore the iron in ragi becomes more bio available when consumed as sprouted

ragi flour or ragi malt.

Reduces Diabetes Risk:

Due to the high polyphenols and dietary fiber content in finger millet, regular

consumption is known to reduce the risk of diabetes mellitus and gastrointestinal tract

disorders. According to a research finger millet based diets help diabetics as they contain

higher amounts of fiber over other cereals and millets. Diets based on whole finger millet

have a lower glycemic response i.e. lower ability to increase blood sugar level. This has been

attributed to presence of certain factors in ragi flour which lower digestibility and absorption

of starch.

Helps in Relaxation:

One amazing benefit of ragi is that it helps in relaxing the body naturally. It is found to

be beneficial in conditions of anxiety, depression, migraine and insomnia.

Source of Essential Amino Acids:

Ragi is rich in amino acids vital for the body. Finger millet contains amino acids

namely Tryptophan, Threonine, Valine, Isoleucine and Methionoine. Isoleucine helps in

muscle repair, blood formation, bone formation and improves skin health. Valine is an

essential amino acid which facilitates metabolism and repair of body tissues. Another

essential amino acid, not found in most cereals, is Methionine. It is found in ragi and

therefore makes it a complete protein food unlike other cereals and millets. The amino acid

Methionine is useful in various body processes, helps in eliminating fat from the body, and

provider of sulfur in the body. Sulfur is essential for production of Glutathione which is the

body's natural and most important antioxidant.

Ragi Food Preparations

Finger millet is normally consumed in the form of flour-based foods such as roti

(unleavened pancake), mudde (stiff porridge/dumpling) and ambli (thin porridge). Ragi can

be used to make porridge, upma, cakes, and biscuits. Ragi flour is used to make various

Indian preparations like dosas, idlis and ladoos. 'Puttu' is a traditional breakfast of Kerala,

usually made with rice powder together with coconut and steamed in a cylindrical steamer.

The same preparation is also made with ragi powder, which makes it more nutritious

Multigrain flour preparation by combining wheat and finger millet in the ratio of 7:3 (wheat:

finger millet) is one of the simplest ways of incorporating ragi in the daily diet as no Indian

meal is complete without the Indian style bread or roti.

In the proposed blend, though the gluten content is reduced significantly, the making

of chapatti is not much affected. However, the color turns a little dark. Fortification of finger

millet in chapattis is very helpful in controlling glucose levels in diabetic patients efficiently.

Malted ragi grains are ground and consumed, mixed with milk, boiled water or yogurt. In

southern parts of India, it is the recommended food, by doctors, for infants of six months and

above because of its high nutritional content. Homemade ragi malt is one of the most popular

infant foods till date. Malting characteristics of finger millet are superior to other millets. On

malting, the vitamin C is elaborated, phosphorus availability is increased, digestion is easier

and amino acids are synthesized. In south India, the malted ragi flour is extensively used in

the preparation of weaning foods, instant mixes and beverages.

Nutritional breakdown of walnuts

According to the U.S. Department of Agriculture National Nutrient Database,

approximately 1 ounce of raw walnuts (28.35 grams) contains: Walnuts contain high amounts

of monounsaturated and polyunsaturated fats.

185 calories

3.89 grams of carbohydrate

0.74 grams of sugar

1.9 grams of fiber

4.32 grams of protein

One ounce of walnuts also provides the following percentages of recommended daily nutrient

intake:

48 percent of manganese

22 percent of copper

11 percent of magnesium

10 percent of phosphorus

8 percent of vitamin B6

5 percent of iron

Walnuts are high in monounsaturated and polyunsaturated fats and a good source of

protein. Nuts have a reputation for being a high-calorie and high-fat food. However, they are

dense in nutrients and provide heart-healthy fats.

The combination of healthy fats, protein, and fiber in walnuts increase satisfaction and

fullness, which makes them a great snack compared to simple carbohydrate foods like chips

or crackers.

Possible health benefits of consuming walnuts

Consuming plant-based foods of all kinds has long been associated with a reduced risk

of many lifestyle-related health conditions. Many studies suggest that eating more plant-

based foods like walnuts decreases the risk of obesity, diabetes, heart disease, and overall

mortality. Eating these foods may also promote a healthy complexion and hair, increased

energy, and overall lower weight.

Heart health

The monounsaturated and polyunsaturated fatty acids found in walnuts have been

shown to decrease LDL (harmful) cholesterol and triglyceride levels, in turn reducing the risk

of cardiovascular disease, stroke, and heart attack. A study published in the British Journal of

Nutrition showed that the risk of coronary heart disease is 37 percent lower for those

consuming nuts more than four times per week compared to those who never or rarely

consumed nuts. The U.S. Food and Drug Administration (FDA) have approved the claim for

food labels that "eating 1.5 ounces per day of most nuts as part of a diet low in saturated fat

and cholesterol may reduce the risk of heart disease.

Weight management

According to research published in the Asia Pacific Journal of Clinical Nutrition,

routine nut consumption is associated with elevated resting energy expenditure. In trials that

compare weight loss using diets that include or exclude nuts, the diets that included nuts in

moderation showed greater weight loss. A study published in the American Journal of

Clinical Nutrition also found that women who reported rarely eating nuts had a greater

incidence of weight gain over an 8-year period than those who consumed nuts two times a

week or more.

Gallstone disease

According to another study in the American Journal of Clinical Nutrition, frequent nut

consumption is associated with a reduced risk of cholecystectomy - an operation to remove

the gallbladder. In over a million people documented over 20 years, women who consumed

more than 5 ounces of nuts a week had a significantly lower risk of cholecystectomy than

women who ate less than 1 ounce of nuts each week.

Bone health

Walnuts are a good source of the mineral copper. Severe copper deficiency is

associated with lower bone mineral density and an increased risk of osteoporosis.

Osteoporosis is a condition where bones become thinner and less dense, making them easier

to fracture and break. More research is needed on the effects of marginal copper deficiency

and on the potential benefits of copper supplements to prevent and manage osteoporosis.

Copper also plays an important role in the maintenance of collagen and elastin, major

structural components of the body. Without sufficient copper, the body cannot replace

damaged connective tissue or the collagen that makes up the building blocks for bone. This

can lead to a range of issues including joint dysfunction. Walnuts contain a high amount of

manganese. Manganese has been shown to prevent osteoporosis in combination with the

minerals calcium and copper. Magnesium, another mineral in walnuts, is important for bone

formation as it helps with the absorption of calcium into the bone.

Epilepsy

Rats with manganese deficiency have been shown to be more susceptible to seizures.

People with epilepsy have also been shown to have lower whole blood manganese levels than

those without epilepsy. It is uncertain if there is a possible genetic relationship between

manganese deficiency and epilepsy, and whether manganese supplementation would help.

More research is needed.

How to incorporate more walnuts into your diet

Nuts have a high fat content, and so they are prone to becoming rancid. Keep walnuts

in a cool, dark, and dry place to improve shelf life. If properly stored, walnuts will keep for a

few months at room temperature, a year in the refrigerator, or 2 years in the freezer.

Chopped walnuts can be added to salads, granola, and yogurt. Rancid nuts are not unsafe but

have a sharp flavor that people may find unpleasant.

Top salads with chopped walnuts

Make homemade granola with a mixture of nuts, seeds, and dried fruit, using walnuts

Make a pesto sauce using walnuts for pasta or flatbread

Top yogurt with chopped walnuts and fruit

Try these healthy and delicious recipes developed by registered dietitians:

Cinnamon-roasted brussels sprouts with walnuts

Whole-grain gnocchi alfredo with spinach and walnuts

Honey Dijon vinaigrette with arugula, pear, and walnut salad

Roasted red pepper, pomegranate, and walnut dip recipe

Risks and precautions for eating walnuts

Walnuts are dense in calories and should be consumed in moderation. A 1 ounce

serving of walnuts contains about 14 half-walnut pieces. It is the total diet or overall eating

pattern that is most important in disease prevention and achieving good health. It is better to

eat a diet with variety than to concentrate on individual foods as the key to good health.

(https://www.medicalnewstoday.com/articles/309834.ph)

GreenGram

Unlike other beans, green gram won‟t cause you flatulence because it‟s free of gas-

inducing substances. As such, it‟s a pleasant weaning food for babies and an acceptable

convalescent dish (i.e., it‟s the perfect dish for patients recovering from a major surgical

operation or a recent illness). Even though it‟s deficient in sulfur-containing amino acids

when compared to other pulses, the protein contained in this bean is nevertheless filled with

the amino acid lysine (helps remedy shingles and promotes good bone health).

The seeds are also rich in Vitamin C (beneficial for skin and the immune system),

Vitamin B (prevents anemia and many other diseases), folate (helps prevent brain and neural

defects), potassium, magnesium, phosphorous, and calcium (strengthens bones and teeth).

Besides which, boiling doesn‟t affect the protein profile of green grams. Chinese medicine,

on the other hand, makes use of green gram as a diuretic as well as a remedy for generalized

anxiety, headache, fever, and edema. The green gram is also the go-to folk remedy for

mineral toxin and arsenic poisoning as well.

Helps With Weight Control

If you're having trouble losing weight because you feel too hungry whenever you cut

back on calories, consider adding green gram to your diet. A 1-cup serving has 15 grams of

fiber. Fiber in food fills you up and makes you feel satisfied. When people eat an additional

14 grams of fiber a day, they eat 10 percent fewer calories, according to a 2001 review article

about fiber and weight control published in "Nutrition Review."

https://www.livestrong.com

2.4– PHYSICAL AND CHEMICAL CHARACTERSTICS

Wheat has a wide variation in antioxidant activity (Shewry, 2009). It is well known

that the proanthocyanidins that give red pericarp colour in wheat lead to haze in weiss beer.

White wheat varieties with colourless pericarp are currently used to make white whole grain

bread. The old practice of letting the ground flour mature by storage was supposed to

improve whiteness, presumably through oxidation of carotenoids. Yellow Pigment (YP) is

highest in durum and einkorn, similar in rye and bread wheat, least in barley. A low PPO

activity is otherwise essential in breeding for pasta or noodle quality and functional markers

are available (He, 2007). YP is also selected against in bread wheat to be Endless (He, Wang

et al., 2009), but is a must in durum wheat breeding.

The cake containing 100% what flour and those containing various levels of PPF had

the same length and width. The length and width of the cakes were 15 cm and 4.8 cm,

respectively. The height of the 100% wheat cake was 1.9 cm while that of the100% PPF cake

was 1.8 cm. The cakes containing up to20% PPF had the same height of 1.9 cm as the

control. Gas retention is a property of wheat flour protein (gluten).

During dough development, the gluten becomes extensive and strong. This allows the

dough to rise and also prevents easy escape of the gas during baking. This property was

absent in the 100% PPF and appears to explain the lower height of the 100% PPF cake. The

weight of the 100%wheat flour cake was 180g while the 100 PPF cake weighed170g, with a

range of 165-178g for the cakes containing PPF.

The weight of the cakes decreased with the incorporation of PPF. The decrease in

weight of the cakes was probably due to the inability of the PPF to retain oil during the

baking process (Baljeef et al., 2010). The 100% what cake occupied more volume (136.8 cm3

) than the 100 PPF cake(129.6cm3). The 20% PPF cake had the same volume as the100%

wheat cake. The 100% wheat cake was more preferred to the test samples in respect of

colour, taste, flavour, texture and overall acceptability. The cakes containing 100% PPF were

rated lowest with respect to other cakes for all the sensory attributes assessed. The scores for

all the attributes decreased steadily as the level of PPF increased in the cakes. However, the

cakes containing up to 20% PPF were not significantly different (P <.0.05) from the 100%

wheat cake in the entire sensory attributes including overall acceptability.

Visually, the colour of the 100% PPF cake was dull brown, while the colour of the

100% wheat cake was golden brown. This consequently affected the score given by the

panelists for the cakes containing PPF. The observed colour of the 100% PPF cake could be

attributed to the presence of residual tannic substances in the processed PPF ( Ahenkoro et al,

1996). The acceptability of the PPF cakes colour decreased with the addition of PPF because

the PPF had dull colour. The score for taste reduced slightly with increased level of PPF

possibly due to the presence of tannins having bitter taste in PPF (Izonfuo and

Omuoru,1990).

such as loaf volume, loaf weight and specific loaf volume of bread made from wheat

flour and composite flours are presented in Table 2. Loaf volume of breads prepared from

wheat flour supplemented with ungerminated and germinated ragi flours at different levels

was recorded. The loaf volume of bread made from control (100% wheat flour) was 520 ml.

However, a significant reduction in loaf volume was observed as the level of supplementation

with ungerminated and germinated ragi flour was increased. Maximum reduction was

observed at 20 % level in both cases.

This might be due to the dilution effect on gluten content with the addition of non-

wheat flour to the wheat flour that has been reported to be associated with loaf volume

depression effect of composite flour. Loaf weight increased with the increase in the level of

ungerminated and germinated ragi flour in wheat flour. Loaf weight of control bread was 160

g and it did not change significantly up to 5 % level of substitution of wheat flour with

ungerminated ragi blends, whereas on supplementation of germinated ragi flour, there was

significant increase in loaf weight.

A significant difference was observed in loaf the crust colour of the breads changed

from creamish white to brown. At 20 % level, the supplemented bread produced the darkest

colour. When compared on mean basis, the colour scores for control, ungerminated and

germinated ragi supplemented breads were 7.70, 6.72 and 6.75, respectively. Similarly, the

noticeable changes were observed in the crust texture of breads. The crust texture was

significantly decreases as the supplementation level of ungerminated ragi flour increases in

the blend, but significantly increased upon blending of germinated ragi flour. The flavour

characteristics are also reflected in the odour of the bread and play an important role in the

overall acceptability of the product. The taste score of control bread was 7.40 (like

moderately) which changed on supplementation of ungerminated and germinated ragi flour in

wheat flour at different levels. But the taste of supplemented breads was acceptable only up

to 10 % level in both cases. The values are 6.10 and 6.30 (liked slightly), respectively.

However, breads made from non germinated and germinated ragi flour supplemented

blends upto 10 % level were rated as good as control in terms of overall acceptability.

Nutritional characteristics of acceptable breads: Addition of ragi and oat flour to wheat flour

significantly improved the nutritional characteristics of wheat bread. The control bread had

10.06 % protein content which decreased non-significantly on supplementation with non-

germinated ragi flour and increased significantly on supplementation of germinated ragi flour

in wheat flour (Table 4). Various workers also reported increase in protein content of burfi

(Kumari and Srivastava, 2000) and Cake (Singh et al., 2005; Desai et al., 2010) on addition

of germinated ragi flour in wheat flour. Total dietary fibre (8.02%), soluble dietary fibre

(1.95%) and insoluble dietary fibre (6.97%) contents of wheat bread significantly changed on

increasing the level of supplementation of nongerminated and germinated ragi flour might be

due to higher contents of dietary fibre in ragi. However, in case of breads supplemented with

germinated ragi flour at 5 and 10 % levels showed a decrease in total and insoluble dietary

fibre contents, whereas increase was found in soluble dietary fibre contents. This might be

due to the fact that germination resulted in significant decrease in total dietary fibre and

increase in soluble fibre.

The results indicated that there were significant differences (p < 0.05) among

walnut genotypes sampled from Gumushane province for all fruit physic-chemical

characteristics. Fruit weight and kernel ratio of walnut genotypes ranged from 7.43 („G-7‟) to

12.61 g („G-11‟) and 45.10 („G-10‟) to 57.83% („G-7‟). The standard control cultivar „Sebin‟

had 9.03 g fruit weight and 46.10% kernel ratio . According to these results, 8 genotypes had

higher fruit weight than cv. „Sebin‟ and 14 genotypes had higher kernel ratio than cv. „Sebin‟

.Previously, Akca and Koroglu (2005), Akcay and Tosun (2005), Unver (2005) and Dogan et

al. (2005) showed genotype dependent fruit weight and kernel ratio in walnuts grown in

middle parts of Turkey that ranged from 7.82 to 18.74 g for fruit weight and 42.88 to 67.14%

for kernel ratio, respectively. All those studies indicate that walnut genotypes grown in

different parts of the Anatolia differ among each other in terms of fruit weight. This

variability may be due to long term seed propagation, different growing conditions, climate,

geography, cultural applications and maturation stage. Fruit weight and kernel ratio are

effective parameter not only as an indicator of appearance, for describing external and

internal quality of walnut fruits, but also for walnut breeding studies. The results showed

significant differences (p < 0.05) among the walnut genotypes in terms of protein, crude oil,

total dietary fiber, ash and carbohydrates.

Mahadevappa and Raina (1978) reported that varieties of finger millet contain 1.85-

2.10 % of total lipid. Finger millet lipids consist of 70- 72%neutral lipids mainly triglycerides

and traces of sterols, 10–12% of glycolipids, and 5-6% of phospholipids. Malleshi et al.

(1986) reported that Finger millet is a rich source of carbohydrates and comprises of free

sugars (1.04%), starch (65.5%), and non-starchy polysaccharides or dietary fiber (11.5%).

(Sripriya et al. (1997) reported that germination and fermentation of finger millet decreased

the phytate content by 60% and improved bioavailability of minerals.

Annon (2002) reported that the significant variation in proximate composition of

sorghum cultivars. Its contain protein (7.42 to 14.84 %), moisture (9.63 to 11.83 %). Fat

(1.87 to 2.66%), ash (1.67 to 2.97%), crude fiber (1.32 to 1.97%) and total carbohydrates

(79.23 to 86.25%). Bhatt et al., (2003) studied the nutritionally, finger millet is good source

of nutrients especially of calcium, other minerals and fiber. Total carbohydrate content of

finger millet has been reported to be in the range of 72 to 79.5%. (Gopalan et al., (2009)

finger millet is exceptionally rich in calcium (344 mg %) in contain 283 mg% phosphorus

and 3.9 mg% iron. Vachanth et al. (2010) observed that the finger millet contains important

amino acids viz., isoleucine (4.4 g), leucine (9.5 g), methionine (3.1 g) and phenyl alanine

(5.2 g) which are deficient in other starchy meals. 5 Millets also contains B vitamins,

especially niacin, B6 and folic acid calcium, iron, potassium, magnesium and zinc. Paul et al.

(2011) results showed that the green gram contained 21.57g/100g protein, 1.53g/100g crude

fat, 0.63g/100g carbohydrate, respectively. The mineral contains of phosphorus

(315.30mg/100g), iron (5.04mg/100g) and calcium (72.89mg/100g) were found in moderate

level.

Verma and Patel (2013) reported that the finger millet is comparable to rice with

regard to protein (6-8%) and fat (1-2%) and is superior to rice and wheat with respect to

mineral and micronutrient contents. It is a major source of dietary carbohydrates.

It found that the foods were well accepted by rural mothers and children.(Nirmala et

al., (2000) observed that popping improves the nutritional value by inactivating some of the

anti-nutritional factors and thereby enhancing the protein and carbohydrate digestibility it

also enhances the appearance, color, taste and aroma of the processed raw material. (Senthil

et al. (2002) studied that the wheat flour and defatted soya flour blended in the ratio of 65:20,

60:25, 55:30, and 45:40 were studied in respect of dough characteristics and quality of fried

savory and sweet snacks prepared from them. As the proportion of soya flour increased, there

was a slight increase in water absorption and decrease in dough stability. In fried savory

snacks the protein content increased gradually from 20.75 to 27.50%. When the proportion of

soya flour was raised from 20 to 40% in the blend, the corresponding rise in protein content

in fried sweet snack was from 15.75 to 21.75%.

(Kamaraddi and Shanthakumar (2003). Incorporated the small millet flours to

commercial wheat flour and studied the effect of incorporation of refined millet flours on

chemical, rheological and baking characteristics. It was found that substitution of wheat flour

with millet flours was possible from 10 to20% level. Barnyard millet and proso millet can

beadded 20 and 15% respectively. The optimum level of addition of finger millet, foxtail

millet and little millet was 10%. The increase in level of millets in blends increased the ash

content and decreased the gluten and sedimentation value; loaf volume of dough; per cent

damaged starch and protein whereas crust colour and shape bread remained unaffected but

colorofcrumb changed from creamish white to dull brown.

(Sadana and Chabra (2004). Conducted a research on the development and sensory

evaluation of low cost weaning food formulations. They concluded that germinated and

supplemented grain flour weaning food formulation were more acceptable as compared to

control products prepared from ungerminated wheat flour. (Singh et al. (2005) prepared

composite flours of foxtail, barnyard and finger millet with wheat flour by adding 10-30%

millet flour and observed that addition of milled millet flour to wheat flour increased the

protein, fat and ash content but decreased the carbohydrates. Addition of milled barnyard

millet flour increased significantly (p<0.01) the level of protein, crude fat and total ash

contents but whole barnyard flour decreased significantly (p<0.01) the level of protein. With

the increase in the level of finger millet flour in the blend, protein content decreased from

11.59to 10.99% whereas fat and ash contents increased from1.06 to 1.37 and 0.55 to 1.37%

respectively with no significant variation in carbohydrate content.

(Asma et al.(2006) prepared weaning blends composed of 42% sorghum

supplemented with 20% legumes, 10% oil seeds, and 28% additives (sugar, oil, skim milk

powder, and vanillin) as per FAO/WHO/UNU recommendations and processed in a twin-

roller drum dryer. The blends were found to contain good proportion of protein 16.6% to

19.3%, fair fiber content of 0.9% to 1.3%, satisfactory energy level 405.8 to 413.2 kcal per

100 g and a healthy iron content of 5.3 to 9.1 mg/100 g. The calcium content ranged from

150 to 220 mg/100 g and lysine content improved considerably (p < or = 0.05) for all blends.

Malleshi, (2007) reported that the malt flour is a good source of amylases and it is a

substitute to malt dextrin and can be blended with milk and spray dried to prepare infant

food. Chaturvedi and Srivastava (2008) studied that six finger millets genotypes, were

evaluated the physical properties, popping quality, sensory quality and nutritive value of

popped grains. They were also compared the nutritive value of raw and popped grains of

finger millets. It could be concluded that, after popping the carbohydrate, protein and

calorific value had increased whereas moisture content, crude fiber, fat and total ash had

decreased respectively.

(Kang et al. (2008) observed that fortification of finger millet in chapattis not only

improves the taste but also helpful in controlling glucose levels in diabetic patients. The

bulkiness of the fibers and the slower digestion rate makes us feel fuller on, fewer calories

and therefore may help to prevent from eating excess calories. Its contain high fiber, which is

helpful to solve the problem of constipation (Cade et al., 2007).

Desai et al. (2010) reported that the malting characteristics of finger millet are

superior to other millets (Pawar et al. 2007). There are variousbenefits of malting such as

vitamin-C is elaborated, phosphorus availability is increased and lysine and tryptophan are

synthesized. The malted and fermented ragi flour are extensively used in preparation of

weaning food, instant mixes, beverages and pharmaceutical products (Rao et al., 2001).

Kaushik et al. (2010) revealed that the food legumes are widely consumed all over the world

and these are good source of dietary proteins, carbohydrates and minerals. Common domestic

processing techniques like soaking, germination and cooking enhance the digestibility and

nutritive value of legumes.

(Thilakavathy and Muthuselvi (2010). Developed and evaluated millet incorporated

chappathi, bajra, then, varagu and white oats were incorporated with different levels along

with wheat flour after that they found that millets thenai, bajra, varaguand white oats were

incorporated at 20, 40 and 60 per cent levels and the scores were given on a five point rating

scale. Millet flour incorporated chapatti at 40 per cent level was found more acceptable, than

other millet incorporated chapatti. (Ghavidel and Davoodi (2011). Studied the processing and

assessment of quality characteristics of composite baby foods. The results of analysis showed

following range of constituents per 100g of formulation on dry weight basis, protein, 18.1-

18.9 g, fat o.78-1.36 g mg, calcium, 265-310 mg. The lowest water absorption capacity was

in case of wheat, green gram based and the highest was in rice. Lentil based sample.

Murugkar et al. (2013) obtained that sprouting/malting helps in increasing the

nutritional components and reducing the anti-nutritional components of multi-nutrient mixes

which further enhanced their nutritional, physical and functional properties. Thus, sprouting

had varied effect on different combinations. Sprouting had marked effect on physical

properties of the mixes too which increased their ability to be processed into various ready to

eat products for children. Thus, sprouting was found to be a useful processing step in

improving the quality and functionality of multi-nutrient mixes.

(Agrawal et al. (2013) development and reported that functional the properties of

malted and unmalted flour prepared from foxtail, barnyard and little millets. The maximum

moisture and germination percent was observed in sanwan millet followed by kutki and

kangni. While the finally selected steeping times were 18 hours for kutki and sanwan and 12

hours for kangni. The percent yield of malt flour from millet grain after germination, kilning,

drying, dehusking and sieving operation were maximum for sanwan millet followed by kutki

and kangni. The bulk density of unmalted foxtail (kangni) millet flour was 0.70gcc-3, it was

less than that observed for unmalted barnyard (sanwan) millet flour 0.80 gcc-3. Highest bulk

density was found for unmalted little millet (kangni) flour 0.82gcc-3. Whereas the malted

flour showed increase in fat absorption capacity from 110 to 180 ml/100g was found to be

statistically significant as compare to unmalted flour of all three millets. Gunashre et al.

(2014) observed that there was significant reduction of phytic acid by 61.5 and 51.8% in

roasted ragi and wheat. Total polyphenols significantly reduced by 65.8 and 87.1% in

blanched ragi and roasted wheat. A significant reduction of tannins by 73.6 and 85.1% was

found in soaking followed by pressure-cooked ragi and fermentation followed by germinated

wheat respectively.

An antioxidant is a donating atom of an electron to a free radical. A molecule is only a

free radical if it possesses one or more unpaired electron (Fig 1). Thus an antioxidant is any

substance that delays or prevents oxidation also when the antioxidant is present in low

concentrations compared with those of the oxidizable substrate (Halliwell and Gutteridge,

2007). Mechanisms of antioxidants consist of free radical quenching, transition metal

chelating, reducing peroxide, and simulation of in vivo antioxidative enzyme activities (Zhou

and Liangli, 2004).

Oxidation reactions can produce free radicals, which start chain reactions that damage

cells. Antioxidants terminate these chain reactions by removing free radical intermediates. In

addition, antioxidants provide defense by chelating transition metals and preventing them

from catalyzing the production of free radicals in the cell (Bonoli et al., 2004). Antioxidants

include betacarotene, the vitamins A, C, E and certain trace elements, such as copper (Cu),

manganese (Mg), selenium (Se) and zinc (Zn). In addition, phenols and many other

nonnutrientsto plants may act as antioxidant (Stanner et al., 2004). Antioxidants may change

oxidative condition and prevent biologically significant molecules such as DNA,

proteins, and membrane lipids from oxidative damage (Zhou et al., 2004).

Wheat and oats flours were analyzed following AACC methods (2010) for moisture

(method 44-15.02) and ash (method 08-01.01). Protein analysis was carried out with a

TruSpec N Analyser (Leco Corporation, St. Joseph, MI) (method 46-30.01, AACC). Pasting

properties of flours were analyzed using a standard method with a Rapid Visco Analyser

(RVA-4) (Newport Scientific Pty. Ltd., Warriewood, Australia) controlled by Thermocline

for Windows software (Newport Scientific Pty. Limited) (method 61-02.01, AACC 2010).

An analysis method was also improved using the RVA: slurries of wheat and oats flour

were heated to 30C for 3 min, followed by a temperature rise to 50C over 2 min, and holding

at this temperature for a further 3 min; the viscosity was the highest viscosity point for each 3

min at 30 and 50C. Two replicates of these analyses were performed. Cake Making. Layer

cakes were elaborated based on flour weight using the following formula: 100% flour, 120-

90- 60% sugar, 60% milk, 50% liquid pasteurized egg, 30% sunflower oil and 3% baking

powder. A single-bowl mixing procedure was used to prepare the batter. Using a KitchenAid

Professional mixer (KitchenAid, St. Joseph, MI), all ingredients were mixed with a wire whip

(K5AWWC) for 10 min: 1 min at speed four and a further 9 min at speed six. Cake batter

(185 g) was placed into disposable oilcoated aluminum pans (109 ¥ 159 ¥ 38 mm) and was

baked in an electric oven for 25 min at 185C.

After baking, cakes were removed from the pans and left to cool for 50 min before

being placed in coded, sealed plastic bags to prevent drying. Wheat flour was 25, 50, 75 and

100% substituted by oats flour and each oat-flour substitution (each cake with 0, 25, 50, 75

and 100% of oat flour) was performed in the three different formulae with 60, 90 and 120%

(f/b) of sugar content. Each formula was prepared and evaluated in duplicate. Batter

Characterization. Batter specific volume was determined with a standard container of known

volume (100 mL) filled with all the batter that can fit it. Batter viscosity was measured with a

Rapid Visco Analyser (Newport Scientific Pty. Ltd.). A batter sample (25 g) was submitted to

viscosity analysis for 5 min at a constant speed of 160 rpm at a temperature of 30C. The

specific volume and viscosity analyses were carried out in duplicate 15 min after mixing the

batter. Cake quality evaluation was performed 24 h after baking.

Cake volume was determined using a laser sensor with the BVM-L 370 volume This

set-up (rather than mobile laboratory tests, central location tests, or home-use tests) was

selected to afford better control of the experimental conditions and of sample preparation.

Cakes were evaluated on the basis of acceptance of their appearance, flavor, taste, aftertaste,

texture and overall acceptability on a 9-point hedonic scale. The scale of values ranged from

“dislike extremely” (score 1) to “like extremely” (score 9). Samples were analyzed 1 day

after baking. Control and 50% oats-wheat-flour-blend of three formulae layer cakes were

evaluated. One cake was presented as half slices for appearance evaluation and the rest were

divided into 2 cm wide portions.

Samples were presented on white plastic dishes coded with three-digit random numbers

and served in random order. Water was available for rinsing. Statistical Analysis All samples

(two batch of each cake, two repetitions of each measure in each batch) were submitted to

one-way analysis of variance (ANOVA). This analysis of the data from the individual flours

was used to study the differences between flours, batters and cakes. A two-way ANOVA (not

showed) was also carried out to improve understanding of results and give better explanation

of significant differences.

A rise in pasting temperature was observed as the percentage of WOF in the

formula increased. This effect could lead to greater expansion during baking, since expansion

of the cake structure continues forlonger until the cake structure is formed, (Stauffer 1990).

Ragaee and Abdel-Aal (2006) stated that the high starch content of wheat flours compared to

whole flours may produce different pasting properties. Other authors have ascribed this

variation to differences in protein content (Morris et al. 1997; Batey and Curtin 2000), which

is also related to the starch content. In our study, although the inclusion of oats flour reduces

pasting viscosity compared to the control formula, no significant differences were observed

between the different percentages of wheat-oats flour blends. There were no clear trends in

either peak viscosity or peak time, although the differences between values were not large.

With regard to slurries after heating, oats flour integration did produce a reduction in

breakdown with WOF percentages over 25%. This result coincides with that observed by

Symons and Brennan (2004) after the addition to wheat starch of b-glucans from barley.

Increases in trough, setback and final viscosity were also observed, as well as in

retrogradation.

These changes may be due to differences between the pasting properties of oats starch

and wheat starch (Zhou et al. 1998). All these factors can affect the final structure and texture

of the cakes. As Howard et al. (1968) proposed, starch should be able to gelatinize at correct

time, rate and extent during baking in order to o@ptimize the final texture of the product.

Batter Characteristics The physical characteristics of the batters after partial or complete

substitution of the wheat flour by WOF in the three formulas are shown in Table 2. An

increase in the specific volume of batters was observed with increasing proportions of WOF

in the formulas with least sugar (B and C). However, the formula with the highest sugar

content showed no significant differences, as found by other authors after the addition of

whole flours (Gomez et al. 2010a) or insoluble fiber (Gomez et al. 2010b) to similar

formulas.

In wheat-flour cakes and oats-flour cakes with 25% WOF, there was a decrease in

specific volume of the batters in formula B, but no differences were observed with higher

percentages of oats-flour substitution. In batters, a high specific volume would be related to a

high degree of air incorporation, which might finally improve cake volume (Campbell and

Mougeot 1999). In addition to the capacity for air incorporation, it is also important that the

air is retained at the end of baking, an aspect that is related to batter viscosity. WOF

substitution has different effects on batter viscosity depending on the sugar content in the

formula. In the case of formula A, viscosity decreased as the percentage of oats flour

increased in the formula, whereas in formula C, with less sugar, the opposite effect was

observed. In formula B, with intermediate sugar content, the changes were not significant

with the different proportions of WOF.

As stated above, oats flour has a marked ability to increase slurry viscosity, and the

most common behavior would therefore be that observed in formula C. However, batter

viscosity may also be influenced by gas retention, which varies depending on the formula, as

can be deduced from the data on specific volume. Furthermore, viscosity varies according to

the distribution of the bubbles within the batter. The differences observed in the three

formulas may thus be caused more by the internal structure of the batters and the effect of

ingredients on this internal structure rather than by the effect of ingredients on viscosity, as

already observed Gomez et al. (2011) in a study on batter freezing.

Cake Properties The specific volume of cakes (Table 3) showed a clear

downward trend as the percentage of wheat-flour substitution increased, a finding already

observed in previous studies of the elaboration of layer cakes with whole grain (Gomez et al.

2010a). The decrease in specific volume could be due to the presence of bran in the WOF, as

other authors detected the same effect after the addition of different kinds of bran (Shafer and

Zabik 1978; Springsteen et al. 1997. Wazari & Mittal (1983) studied the physical properties

such as size, shape, weight, density, porosity, surface area, angle of repose and angle of

internal friction of selected tropical agricultural products. They stated that the roundness and

sphericity are important parameters that determine geometric shape of agricultural products.

2.5– PROCESS TECHNOLOGY

Whole wheat flour production and demand has increased dramatically during the last

decade due to evidence supporting the benefits of whole grains in the diet. Hence, the food

industry has provided a wide variety of new whole grain products. There are unique

challenges that accompany whole wheat flour production, especially related to milling and

storage. The present thesis provides new strategies on the adaptation of new technologies to

overcome whole wheat processing issues. These issues are first discussed in a literature

review and then followed by three research studies. In the first study, retail whole wheat

flours were evaluated for particle size distribution to determine variations in currently

available products. Significant differences were found for particle size distribution among

and within brands. Compositional data elucidated differences in the degree to which the bran

fraction of the kernel was milled. In the second study we aimed to produce whole wheat flour

in the laboratory that could be used for end-use quality testing. We varied the moisture

content during milling to produce flours with different particle size distributions and

evaluated the functional properties of the flours. Mean particle size of the coarse fraction

(>230 μm) decreased as moisture content decreased. Wheat milled at lower moisture contents

(i.e., 6.89-7.98%) provided flours with better functionality and mixing properties. In the third

study, salts were added to wheat during tempering to reduce lipolytic activity in an effort to

extend shelf life of whole wheat flour. This strategy was effective at inhibiting lipase, and

provided flour with better baking properties than the control after 6 months of storage. The

outcomes of these studies serve as new strategies for the production and evaluation of whole

wheat flour.

This is a very recent process developed for finger millet (Malleshi NG (2006). It is also

known as debranning. This method is used for debranning of all cereals, but it is not effective

for finger millet owing to its seed coat intactly attached to fragile endosperm. However

hydrothermal processing is used to decorticate finger millet this involves (hydration,

steaming and drying) which hardens the endosperm of grain and enables it to withstand

mechanical impact. The decorticated finger millet could be cooked as such as rice is cooked.

Popping

Popping is one of the traditional methods to prepare popped finger millet flour. In this

process millet is mixed with 3-5% additional water to raise the moisture content tempered for

2-4 hrs. and then popped by high temperature and short time (HTST) treatment by agitation

in sand to about 230°C.This process results in development of highly desirable aroma

because of millard reaction between sugars and amino acids. Popped finger millet is a

precooked ready to eat product. Also it can be pulverized and mixed with protein rich sources

to prepare ready nutritious supplementary food. (Premavalli KS, 2003)

However popping contaminates the product with particles of sand which is used as a

heat transfer media and thus affects its eating quality. To overcome this drawback air popping

in a suitable mechanical device has been successfully explored. But this method lacks the

characteristics aroma compared to that using sand (Malleshi NG, Desikachar HSR (1981).

Popped finger millet can be prepared at household community or at industrial level.

Malting

Malting of finger millet is commonly practiced for specialty foods. During this process

bioavailability of proteins, carbohydrates and minerals are enhanced. Some B-group vitamins

are synthesized and concentration of anti-nutritional factors is also reduced. Malting involves

soaking of viable seeds in water to hydrate and to facilitate sprouting. These sprouts are then

kiln dried. Finally the rootlets are separated from the grain manually by rubbing with hand.

All these operations influence the quality of malt. Seed germination is most important step

because during this process the hydrolytic enzymes are developed these cause endosperm

modification and increases nutritional properties. Malting of finger millet has been

successfully utilized for developing various health foods such as infant food, weaning food,

milk based beverages and confectionary products (Malleshi NG (2007).

India has a very strong base of traditional food products, which have been developed

under varied agro climatic, geographical and socio cultural situations over the centuries.

Besides, conventional chapaties, these may include expended, puffed, flaked, extruded,

fermented products, sweets, instant mixes, breakfast foods, bakery products, bevarages,

health and special foods. The production of traditional foods has been estimated nearly 30

times more than that of all western style high cost processed foods in the Indian market.

There is an urgent need to upgrade the conventional foods technology so that the industrial

manufacturing of products can be promoted and the scope of marketing expanded (Kachru

2013).

The millet grains offer many opportunities for diversified utilization and value

addition. Processing is possible to make variety of food products by adopting appropriate

milling, popping and other technologies (Seetharam et al2001).

Finger millet can also be utilized for development of various bakery products by

partial supplementation of wheat flour with finger millet flour. Products developed from

finger millet includes idli, dosa, poushtik roti, dhokla, chakli, pakoda, halwa, ambli,

doughnut, papad etc. these products can be used conveniently with no deviation from day to

day eating habits (MustariBegum et al 2002).

Vidyavathi et al (2001) reported the processing of ragi, using the methods such as

germination, roasting, popping, refining etc. This method considerably reduced the tannin

content helps in bioavailability of nutrients.

Mahadevappa and Raina (1978) reported that varieties of finger millet contain 1.85-

2.10 % of total lipid. Finger millet lipids consist of 70- 72%neutral lipids mainly triglycerides

and traces of sterols, 10–12% of glycolipids, and 5-6% of phospholipids. Malleshi et al.

(1986) reported that Finger millet is a rich source of carbohydrates and comprises of free

sugars (1.04%), starch (65.5%), and non-starchy polysaccharides or dietary fiber (11.5%).

METHODOLOGY CHAPTER - III

METHODOLOGY

The methodology followed for conducting the presents study entitled

“FORMULATION OF HEALTH BENEFITS NUTRITIOUS CAKE” was discussed

under the following heading is given in figure1.

The study selection

Collection of raw material

Preparation of flour

Composite flour formulation

Improve nutrients quality of cake making process

Analysis quality of cake (MNPSS)

Microbial Nutrient Physical Sensory Selflife

Analysis Analysis Analysis Analysis Analysis

Figure1: Flow diagram for the methodology discussed heading.

3.1 THE STUDY SELECTION:

Cakes are popular and are associated in the consumers mind with a delicious sponge

product with desired organoleptic characteristic (Matsakidor et al., 2010). Cake is one of the

most popular bakery product. The formulation of health benefits nutritious cake was selected

health benefits of growing children, teenagers, pregnant women, lactating women, and

anaemic patients.

3.2 COLLECTION OF RAW MATERIALS:

Ingredients used in the preparation of cakes included: Essential ingredients of whole

wheat, Ragi, green gram, walnuts, sugar and optional ingredients of egg, baking powder,

venila flavor, butter were purchase from local super market of sivagangai.

3.3 PREPARATION OF FLOUR:

Not only wheat flour but also other flour types have been investigating for developing

cakes of lower cost and better quality in terms of consumer acceptance (Tanya singh et al.,

2016). The detailed flow chart for the preparation of flour in given in figure2. wheat flour,

ragi, walnut, green gram, eggs, butter, sugar, were the raw material was properly measured

according to the ratio required in cake. The wheat, ragi, walnut, green gram were sieved

through fine sieves to avoid the dirt and unwanted particles. Meanwhile the oven is preheated

at 2000C for 20 min. The weighed sugar and malted butter were beaten properly using beater

for 10min. It was further processed by addition of weighed flour and baking powder and

again proper beating was done for 10min. The batter obtained was poured in greased baking

mould and even setting was done using spreader. After the setting of batter it was baked in

preheated oven at 150-1800C for 20min.

Wheat, ragi, green gram, &-walnuts

Remove the forien materials

Milled each ingredients –seperatly

Sieved each ingredients flour

Figure2:Flow diagram for the preparation of flour.

3.4 COMPOSITE FLOUR FORMULATION

Different composite flour sample were prepared by combining 100%, 80%, 60%,

40% wheat flour, 0%, 10%, 20%, 30% Ragi flour, 0%, 5%, 10%, 15% walnut flour and green

gram flour respectively (table1) showing blends of wheat flour, Ragi flour, walnut flour, and

green gram flour used in composite flour formulation.

Table1:Composite flour formulation

Sample

code

Wheat

flour(%)

Ragi

flour(%)

Walnuts

flour (%)

Green gram

flour (%)

C0(control) 100 0 0 0

C1 80 10 5 5

C2 60 20 10 10

C3 40 30 15 15

3.5 IMPROVE NUTRITIOUS QUALITY OF CAKE MAKING PROCESS:

Essential and optional ingredients

Creaming (sugar +butter +egg)

Mixing and aeration

(cream + flour+ baking powder+ venila flavour + water)

Panning (pouring batter in pan)

Baking

Cooling

Depending

Cake

3.6 ANALYSIS QUALITY OF CAKE:

From the varieties of developed cakes were analysed for microbial, nutrient, physical,

sensory and self life by using the standard procedures.

3.6.1 Microbial analysis

The total plate count method of knowing and counting the number of viable bacteria

present in the sample was adopted as described by Jideani and Jideani (2009).Two grams of

the sample was weight out for analysis and evaluated. Quarter strength of peptone water

solution was prepared by dissolving 3g in 200 ml of distilled water. Nutrient Agar (NA) was

prepared by dissolving 4.6g in 200ml of distilled water; serial dilution was carried out on the

cake samples and plating of the sample was performed.

3.6.2 Nutrient analysis

Carbohydrate

Carbohydrate content of the sample described by phenol sulphuric acid. The procedure is

given in (Appendix-I)

Protein

Protein was determined by the method described by Lowry‟s et al.(1951). The procedure is

given in (Appendix-II)

Fat

Fat was determined by using method Bligh and dyer method, which is given in (Appendix-

III)

Fibre

The fibre content of the product was estimated by the following

Total fibre= (Mass of soluble fraction+ mass of insoluble fraction) x 100

Mass of the sample

(Appendix-IV )

Ash

Total sample from the various determined of total ash (Appendix-V )

3.6.3 Physical analysis

Weight and height of cakes were measured according to the methods as described by (H.

poor 1986). The weight of the cakes were measured using an electric weighing balance. A

graduated scale (in centimetres) was used to measure the height of cakes.

3.6.4 Sensory analysis

The sensory quality of the developed products in respect of colour, appearance, taste

aroma, texture, and over all acceptability was judged by panelists using 5-point Hedonic scale

by Lawless and Klein (1991). There were 10 panelists who check the sensory quality of the

products.

3.6.5 Self life analysis for consumer acceptability:

The cake samples were stored room temperature and acceptability for 15 days. The

consumer sensory attributes of the cakes were determined by the member panelists. The

attributes was based on appearance, texture, taste, aroma, colour, and overall acceptability.

The 5-point hedonic scale with a scale ranging from one to five with one representing the

least score (poor) and five the highest score (Excellent) was used to collect data (B.M.Watt et

al., 1989). Analysis was on the data collected to determine the difference was used to detect

the differences among means. The score card used for assessing the product quality is given

in Appendix-VI

Excellent 5

Very good 4

Good 3

Fair 2

Poor 1

PLATE-1

PLATE-II

PLATE-III

PLATE-IV

PLATE-V

RESULTS AND DISCUSSION

CHAPTER-IV

RESULTS AND DISCUSSION

The results of the present study entitled “Formulation of health benefits of

nutritious cake” are discussed under the following heading.

4.1 MICROBIAL ANALISIS OF CAKE

4.2 NUTRIENT ANALYSIS OF CAKE

4.3 PHYSICAL ANALYSIS OF CAKE

4.4 SENSORY ANALYSIS OF CAKE

4.5 SELF LIFE ANALYSIS OF CAKE

4.1 MICROBIAL ANALYSIS

TABLE-2

SAMPLE CODE

DAYS

TOTAL PLATE COUNT (CFU/G)

C0

7-15

NIL

C1

7-15

NIL

C2

7-15

NIL

C3

7-15

NIL

MICROBIAL ANALYSIS OF CAKE

The microbial count of the cake samples after 15 days of storage in pack with paper

board in shown in table 2. It was observed that there was no growth in the 15 days. The

growth observed could be due to pre and post processing not contamination.

4.2 NUTRIENT ANALYSIS

TABLE 3

NUTRIENT ANALYSIS OF CAKE

The carbohydrate content decreased with increased the walnut and finger millet

flour in cake sample (34.27%, 33.7%, 33.7%, 33.5%, 33.1%). (Sadaf.j.,2009). The above

table – nutrient composition decreased with increased the ragi flour, walnut , and green gram

flour in cake sample. The carbohydrate content in cake sample (20%, 21%, 28%, and 35%).

The control cake sample Co low amount of carbohydrate. The highest value of carbohydrate

content present in 40% wheat, 30%, of ragi,15% of and peanut butter and 15% of green gram.

The protein content of cake increased when the incorporation of ragi and walnut

increased from 12.13%, 12.68%, 12.92%, 13.19%. The cake sample contain 45% finger

millet flour and 30% peanut butter had higher protein (13.19%) and cake sample prepared

with out ragi and peanut butter had low in protein (12.13%). (sadaf.j.,2013).

The protein content of cake increased when the incorporation of ragi, walnut and

green gram increased from the protein of the cake sample 7.16%, 8.2%, 8.17%, and 8.75%.

SAMPLE CODE

CARBOHYDRATE %

PROTEIN %

FAT %

FIBRE %

ASH %

C0

20

7.16

1.2

2.6

1.26

C1

21

8.2

1.8

2.18

1.47

C2

28

8.17

1.8

2.37

1.56

C3

35

8.95

3.4

2.81

1.84

The cake sample 40% wheat, 30% ragi, 15% walnut and 15% green gram had higher protein

8.75% and control sample only wheat flour 100% had low in protein 7.16%.

The cake sample content fat 1.2%, 1.8%, 1.8%, and 3.4%. The fiber content of

sample prepared with ragi, walnut, green gram was increased when the incorporation of ragi,

walnut and green gram increases fiber content 2.6%, 2.18%, 12.37%, and 2.87%. The cake

sample C3 highest fiber content 2.87%. The C3 cake sample contain 40%, wheat 30%, ragi

15%, and walnut 15%, green gram. The lowest value control sample C0 incorporation of

wheat 100%. The ash content of cake sample 1.26%, 1.47%, 1.56%, and 1.84%. The highest

value ash content sample C3 (1.84) and lowest value sample C0 (1.26).The incorporation of

ragi, walnut and green gram increase and nutrient value had increased.

FIGURE 3

NUTRIENT ANALYSIS OF CAKE

4.3 PHYSICAL ANALYSIS OF CAKE

0

5

10

15

20

25

30

35

40

C0 C1 C2 C3

CARBOHYDRATE %

PROTEIN %

FAT %

FIBRE %

ASH %

TABLE 4

SAMPLE CODE

HEIGHT (cm)

WEIGHT (g)

DIAMETER

SPREAD RATIO

C0

6.5

200

9.0

1.38

C1

7

200

9.0

0.78

C2

7

200

9.0

0.78

C3

7.5

180

9.0

0.83

PHYSICAL ANALYSIS OF CAKE

The diameter of sample B,D and E with 10%, 20% and 40%. African walnut flour

substitution and the control were approximately 3cm. The spread ratio could be seen as a

function of the cake diameter and height. Hence the spread ratio of the control with highest

height of 2.7cm was not the least rather samples E with 10% African walnut flour substitution

had the lowest spread ratio. The height of sample E was greater than the diameter. Higher

spread ratio are desirable in cake and reduction in spread rations has been attributed to the

hydrophilic nature of flours used in cake production (okpala et al.,2013).

The physical characteristics of cakes are shown in table: The height of sample

C0, C1, C2, C3 with 6.5cm, 7cm, 7cm and 7.5cm. The weight of sample C0, C1, C2,and C3

with 200g, 200g, 200g, and 180g. The height of sample C3 was greater than other sample.

Hence the spread ratio of the control is the highest 100% of the wheat flour. The lowest

spread ratio sample C1 and C3.

FIGURE 4

PHYSICAL ANALYSIS OF CAKE

0

50

100

150

200

250

C0 C1 C2 C3

HEIGHT (cm)

WEIGHT (g)

DIAMETER

SPREAD RATIO

4.4 SENSORY ANALYSIS OF CAKE

TABLE 5

SAMPL

E CODE

APPEARANCE

TASTE

AROMA

COLOUR

TEXTURE

OVER ALL

ACCEPTABILITY

C0

4.5

4.5

4.4

4.6

4.6

4.2

C1

4.2

3.8

3.8

4.2

3.4

3.7

C2

3.7

3.6

3.5

4.2

3.5

3.6

C3

4.8

4.9

4.7

4.7

4.9

4.9

SENSORY ANALYSIS OF CAKE

The cake from composite flour of 30% walnut flour substitution to wheat flour

were generally accepted by the sensory panelists. This means that a nutritionally balanced

and organoleptically acceptable cake which would have little or no effect on the price of the

products could be obtained partially incorporating walnut flour into wheat flour. (offia olua

et., 2014).

Table 4 presents the sensory scores of cake made from the four flour sample. The

mean scores for the sensory evaluation of the cakes were light difference in appearance, taste,

aroma, color, texture and over all acceptability sample C3 (40%:30%:15%:15% wheat, ragi,

walnut, and green gram flour cake) had the highest sensory score value of overall

acceptability 4.9 when compared to control C0 and sample C1 and C2 and CO, C1, C2, value

of overall acceptability 4.2, 3.7, and 3.6. There was a general decrease in the acceptability of

cake with increase in ragi walnut and green gram flour.

FIGURE5

SENSORY ANALYSIS OF CAKE

0

1

2

3

4

5

6

C0 C1 C2 C3

APPEARANCE

TASTE

AROMA

COLOUR

TEXTURE

OVER ALL ACCEPTABILITY

4.5 SELF LIFE ANALYSIS FOR CONSUMER ACCEPTABILITY

TABLE 6

SELF LIFE ANALYSIS FOR CONSUMER ACCEPTABILITY

The mean acceptability scores for each quality attribute evaluated (appearance,

taste, texture, aroma, taste, colour and over all acceptability)of the cake samples prepared

from the wheat, ragi, green gram and walnut flour are presented table 6. The score also

indicated that cake store 15 days from C3 sample was more acceptable 4.9 score than that

from other samples.

SAMPLE

CODE

APPEARANC

E

TASTE

AROMA

COLOUR

TEXTURE

OVER ALL

ACCEPTABLITY

1day

15day

1day

15day

1day

15day

1day

15day

1day

15day

1day

15day

C0

3.5

3.7

4.2

4.4

3.1

4.3

4.2

4.5

3.3

4.1

3.2

3.5

C1

3.3

4.4

3.1

3.3

3.2

4.3

3.1

3.3

4.1

3.7

4.6

3.6

C2

3.1

3.5

3.2

4.1

4.3

3.8

3.3

4.9

3.3

4.8

3.9

4.1

C3

3.4

4.7

3.2

4.2

3.8

4.3

3.5

4.8

3.4

4.5

3.1

4.9

FIGURE6

SELF LIFE ANALYSIS OF CAKE

0

1

2

3

4

5

6

C0 C1 C2 C3

APPEARANCE 15day

TASTE 15day

AROMA 15day

COLOUR 15day

TEXTURE 15day

OVER ALL ACCEPTABLITY 15day

SUMMARY AND CONCLUSION

CHAPTER-V

SUMMARY AND CONCLUSION

The study entitled “Formulation of health benefits nutritious cake” was

analysed for anti nutrient and nutrient content was undertaken with specific objectives for the

effective use of formulation of health benefits nutritious cake the assess the consumer

acceptability of prepared product.

Nutritious cake, sugar, butter, egg, vennila essence, baking powder, milk, were

purchased from the local market at Sivagangai. The wheat, ragi, walnut, green gram, and the

developed recipes were evaluated for organoleptic evaluation using 5 point hedonic scale by

10 individuals.

Major findings of the study:

The recipes developed out of nutritious cake were found to be acceptable in terms of

appearance, colour, aroma, texture, taste, flavor and over all acceptability.

By preparing cake the carbohydrate enrich with (40:30:15:15) proportion were fount

to be more acceptable by consumers when compared with other ratio.

In standard CO sample of cake 100% wheat flour has carbohydrate 20%, protein

7.16%, fat 1.2%, fiber 2.6%, ash 1.26%.

In C1 sample wheat 80%, ragi 10%, walnut 5%, green gram 5%, has high amount

carbohydrate to standard. It has carbohydrate 21%, protein 8.2%, fat 1.8%, fiber

2.18%, ash 1.47%.

In C2 sample wheat 60%, ragi 20%, walnut 10%, green gram 10%, nutritious cake has

high increase carbohydrate compared C0 sample it has carbohydrate 28%, protein

8.17%, fat 1.8%, fiber 2.37%, ash 1.56%.

In C3 sample wheat 40%, ragi 30%, walnut 15%, green gram 15% has highly

increased in carbohydrate, protein, fat, fiber, ash, compared C0 and C3 sample

carbohydrate 35%, protein 8.95%, fat 3.4%, fiber 2.81%, ash 1.84.

The mean score of consumer acceptability of wheat flour nutritious at level of

(40:30:15:15) C3 ratio had the score of high value 4.9 when compared with other ratio

and it had good appearance, colour, flavor, aroma, texture, taste, acceptability. C0 and

C3 has mean score of 4.2 and 4.9 respectively.

The total plate count from wheat, ragi, walnut, green gram flour nutritious cake were

gradual nil microbial growth count of 15 days.

CONCLUSION

The cake prepared with the formulation of wheat with Ragi flour, walnut and green

gram were rich in carbohydrate, protein, fat, fiber, and ash. The result of this study showed

that when the incorporation of ragi, walnut and green gram increase carbohydrate, protein,

fat, fiber, ash content. The cake sample of 30% ragi flour, 15% walnut and 15% green gram

contain higher amount of carbohydrate (35%), protein (8.95% ), fat ( 3.4%), fiber (2.81% )

and ash ( 1.84%). The control C0 sample contain low amount of carbohydrate, protein, fat,

fiber, and ash. This sample only wheat flour based cake. The C3 sample over all acceptability

highest point and 1st rank.

BIBLIOGRAPHY

BIBLIOGRAPHY

1. .Jideani v, onwnubali F(2009). Optimization of wheat-sprouted soyabean flour bread

using response surface methodology, Afr. J. Biotechnol 8(22);6364-6373

2. EI Gharras H (2009) polyphenols: food sources,properties and applications-a

review.Int.J.food sci.technol 44:2512-12-2518.

3. Gopalan,c.,B.V.Ramasastri and S.C Balasubramanian,2004.Nutritive value of Indian

foods,National institute of nutrition CNIN:Indian council of medical

research,Hyderabad,pp:59-67.

4. L.c. okpala and E.C..okoli, “Development of cake made with cocoyam, fermented

sorghm and germinated pigeon pea flour is blends using response surface method

“Journal of food science and technology,vol.,pp.38-49,2013)

5. S.U, Okorie and E.N.Oh yeneke, “production and quality evaluation of baked cake

from blend of sweet potatoes and wheat flour natural and applied

sciences,vol.3,no2,171-177,2012.

6. Vijayakumar, M, Chappalwar, Dayanand ,P,Bobde H,Stefti,M,John.,(2013).Quality

characteristics of cookies prepared from oats and finger millet based composite flour

international Journal of engineering science and technology 2250-3498,vol.3,No 4.

7. S.Desai, A., (2012).Deveolpment of nutrient rich models by supplementation with

malted ragi flour.international food research Journal 19(1):44-45.

8. Dewettinck K,Van Bock stacle F,(2008) Nutritional value of bread: Influence of

processing,food interaction and consumer perception. Rev. J. cereal sci 48;243-257.

9. Whitely PR (1970) development of high protein cake from green gram flour

manufacutures applied science publisher Ltd.,London,U.K.

10. Neha Mishra, Ramesh Chandra (2012) Development of functional biscuit flour and

rice bran.International Journal of Agricutural and Food Science 2(1):14-20

11. Okpala,L.,C and V.A.Chinyelu.2011.physiochemial. Nutritional and organoleptic

evaluation of coolies from pigeon pea (cajanus cajan) and cocoyam (xanthosoma sp)

flour blends. Afr. J. Food Agric (,Nutri. Dev.11;1-13.

12. Okaka, J.C., and M.I.Isieh, 1997. Development and quality evalution of cowpea-

wheat biscuit Nigeria food J. 8:56-62.

13. S.Y.Daniyan and O.E.Nwokwu,”Enumeration of micro organisms associated with the

different stages of bread production in FUTMIN bakery,Nigeria,”international

research journal of pharmacy,Vol.2, 0.7,pp.88-91,2011.

14. R.O adeleke and J.O. Odedji. “Functional properties of wheat and sweet potato flour

blends, “Pakistan Journal of nutrition vol.9,no.6,pp.535,2010.

15. O.A,Olaoya, A.A. Onilude, and .C.O. Oladoye, “Breadfruit flour in biscuit making:

effects on product quality,”African Journal of food science, Vol.1.pp.20-23,2007.

16. Singh,G.,S.Sehgal and A.Kawatra, 2006. Sensory and nutritional evaluation of cake

development from balanced and malted pearl millet.J. Food sci. Technol.,43(5):505-

508.

17. Ranganna, S.,1986. Handbook of analysis and quality control for fruit and vegetable

products. Tata McGraw hill pub.co.Ltd., New delhi.

18. M.A idowu, A.Oni, and B.M. Amusa. Bread cake and biscuit making potentials of

some Nigerian cocoyam cultivarus:Nigerian Journals of food science and Technology

(14-1-12, 1996).

19. L.Hubert and P.Arabie,” Comparing partitions,”J. classification, Vol.2,no.4,pp.193-

218, Apr.1985 (Journal or magazine citation).

20. Ndie EC,Nnamani cv, Oselebe Ho (2010).Some physicochemical characteristics of

defatted flours derive from African walnut (Tetracarpidium conoforum);an

underutilized legume, park.J.Nutr.,9(a);909-911.

21. Ajaiyeoba Eo, Fadare DA (2006).Anti microbal potential of extracts and fractions of

the African walnut (Tetracarpidium conorphorum), Afr. J. Biotechnol.,5;2322-2325.

22. Oladiji at.abodunrin tp .yalcubumt (2007).some physiochemical characteristics of oil

from (tetracarpidium cononchorum) mull Arg,Hutch Dalz nut.

Niger.J.Biochem.,22(2):93-98.

23. Enwere NJ(2009). Foods of plant origin, Afro-orbis publishers, Nsukka 244-254.

24. Aviara NA,Ajikashile JO(2011).Effect of moisture content and loading orientation on

some strength properties of conophour (Tetracarpidium conophorum) nut.Agric.

Res.,1(1);4-11.

25. Enujiugha VN (2003). Chemical and functional characteristics of conorphor nut, pak

nutr.,2;335-338.

26. H.D.Mepba,I. Eboh, and S.U.Nwaojigwa, “Chemical composition, functional and

baking properties of wheat-plantain composite flour, “African journal of food

Agriculture nutrition and development vol.7,no.1,pp.1684-5374,2007.

27. R.A.Raji,Effect of pre-treatment on sweet potato flour for coolies production

[M.S.thesis], university of Agriculture, Abeokuta, Nigeria.2010.

28. Kent, N.L and Evers, A.D (1999). Technology of cereals. 4th

(ed0. Pergman Elsevier

science. The Boulevard, Long ford Lane, Kidlingtom, oxford, UK.

29. Kumari, S. and Srivastava, S. (2000). J. Food. Sci. Tech. 37(4): 419-422.

30. Dhingra, S. and Jood, S. (2004). Int. J. Food Sci. Tech. 39 : 213-222.

31. Gopalan, C., et al. (2004). Nutritive value of Indian foods. Indian cou

32. Mepba, D., et al. (2007). Afri. J. Food Agric. Nutri. 7: 1-22.

33. Singh, P., et al. (2005). Bev. Food World. pp. 28-31.

34. M.A Idowu, A. Oni, and B.M. Amusa. “Bread, cake and biscuit making potentials of

35. Some Nigeria cocoyam cultivars”. Nigerian Journals of food science and

technology:14:1-12.1996.

36. OE, Kaya I , Sen SM , Dogan M (1995). Fatty acid composition of walnut types

selected in Darende. Turkish Journal of Agricultural and Forestry19(4):299-302.

37. Pellegrini N, Serafini M, Salvatore S, Del Rio D, Bianchi M, Brighenti F (2006).

Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets

consumed in Italy assessed by three different in vitroassays. Molecular Nutrition and

Food Research 50:1030-1038.

38. Henry P, Miquelle D, Sugimoto T, McCullough DR, Caccone A, Russello MA. In

situ population structure and ex situ representation of the endangered Amur tiger.

Mol Ecol. 2009; 18: 3173–3184. pmid:19555412

39. Carrion JS, Sanchez-Gomez P. Palynological data in support of the survival of

walnut (Juglans regia L.) in the western Mediterranean area during Last Glacial

times. J Biogeogr. 1992; 19: 623–630.

40. Joly C, Visset L. Evolution of vegetation landscapes since the Late Mesolithic on the

French West Atlantic coast. Rev Palaeobot Palynol. 2009; 154: 124–179.

41. Breton C, Tersac M, Berville A. Genetic diversity and gene flow between the wild

olive (oleaster, Olea europaea L.) and the olive: several Plio-Pleistocene refuge

zones in the Mediterranean basin suggested by simple sequence repeats analysis. J

Biogreogr. 2006; 33: 1916–1928.

42. TEDESCO, M.J.; VOLKWEISS, S.J.; BOHEN, H. Análises de solo, plantas e outros

materiais, UFRGS:

43. ORTOLAN, F.; HECKTHEUER, L.H.; MIRANDA, M.Z. Efeito do armazenamento

à baixa temperatura (-4 ºC) na cor e no teor de acidez da farinha de trigo. Ciência e

Tecnologia de Alimentos. 30:55-59, 2010.

44. PETERSON, C.J. et al. Grain color stability and classication of hard white wheat in

the US. Euphytica. 119:101-106, 2001.

45. BHATTACHARYA, K.; RAHA, S. Deteriorative changes of maize, groundnut and

soybean seeds by fungi in storage. Mycopathologia. 155(3):135-141, 2002.

46. Balogh,s: Zarojelents,, A matatasrol-Manucript. Szeged.1993.

47. Panyor, A and Balogh.Stulchcledeges elemiszourink as a niche- marketing elements-

siper Issue-2006/-6-,p.44

48. Balogh, s.:Zarejelemrnts,, A Magyar elements polotika alapjai”. C. OTKA kutatesrol

Manuscript, Szeged.1993.

49. Swarbrick and J.C. Boylan, eds.), Vol. 1. Marcel Dekker Inc., New York.Ray, G. and

S.A. Husain, 2002. Oxidants, antioxidants and carcinogenesis. Indian J Exp Biol., 40:

1213-32.

50. Ringman, J.M., S.A. Frautschy, G.M. Cole, D.L. Masterman and J.L. Cummings,

2005.A potential role of the curry spice curcumin in Alzheimer's disease. Curr

Alzheimer Res., 2: 131-6.

51. Richter, J. and I. Schellenberg, 2007. Comparison of different extraction methods for

the determination of essential oils and related compounds from aromatic plants and

optimization of solid-phase microextraction/gas chromatography. Anal Bioanal

Chem., 387: 2207-17.

52. Vagi, E., B. Simandi, H.G. Daood, A. Deak and J. Sawinsky, 2002. Recovery of

pigments from Origanum majorana L. by extraction with supercritical carbon

dioxide. J Agric Food Chem., 50: 2297-301.

53. van Aardt, M., S.E. Duncan, T.E. Long, S.F. O'Keefe, J.E. Marcy and S.R. Sims,

2004. Effect ofantioxidants on oxidative stability of edible fats and oils:

thermogravimetric analysis. J Agric Food Chem., 52:587-91.

54. Vinson, J.A., Y. Hao, X. Su and L. Zubik, 1998. Phenol Antioxidant Quantity and

Quality in Foods:Vegetables. Journal of Agricultural and Food Chemistry, 46: 3630-

3634.

55. French, D. 1984. Organization of starch granules, in Starch: Chemistry and

Technology 2nd ed, Whistler R.L, Be Miller, J.N. and Paschall, E.F. eds, New York,

Academic Press, 183- 247. Friedman, M. 1996. Nutritional value of proteins from

different food sources. J. Agric. Food Chem. 44:6-29.

56. Belitz, H-D. and Grosch, W. 1986. Food Chemistry Springer Verlag. 270-271.

57. BeMiller, J.N. 1991. Prospects for industrial utilization of sugar beet carbohydrates.

In: Lichtenthaler, Carbohydrates as Organic Raw Materials VCH, New York

chap.10.

58. Bottomley, R.C., Kearns, H.F., Schofield, J.D. 1982. Characterization of wheat flour

and gluten proteins using buffers containing sodium dodecyl sulphate. J Sci Food

Agric 33:4481–91.

59. Buonocore, V., De biasi, M-G., Giardina, P., Poerio, E. and Silano, V. 1985.

Purification and properties of an alpha-amylase tetrameric inhibitor from wheat

kernel. Biochim. Biophys. Acta. 8-31, 40-48.

60. Cuthbertson, W.F.J., Ridgeway, R.R. and Drummond, J.C. 1940. The fate of

tocopherols in the animal body.Biochem J. 34(1): 34–39.

61. El Gindy, M.M., Lamb, C.A., Burrell, R.C. 1957. Influence of variety, fertilizer

treatment and soil on the protein content and mineral composition of wheat, flour,

and flour fractions. Cereal Chem. 34: 185–195

62. Erdman, J.A., Moul, R.C. 1982. Mineral composition of small-grain cultivars from a

uniform test plot in South Dakota. J Agric Food Chem 30: 169–174.

63. Fincher, G.B. and Stone, B.A. 1986. Cell wall and their components in cereal grain

technology. Advances in cereal grain technology. 8:207-295.

64. Finney, K.F. and Barmore, M.A. 1948. Loaf volume and protein content of hard

winter and spring wheats. Cereal Chemistry 25, (5), 291-312.

65. French, D. 1984. Organization of starch granules, in Starch: Chemistry and

Technology 2nd ed, Whistler R.L, Be Miller, J.N. and Paschall, E.F. eds, New York,

Academic Press, 183- 247.

66. Friedman, M. 1996. Nutritional value of proteins from different food sources. J.

Agric. Food Chem. 44:6-29.

67. Graybosch, R. A., Peterson, C. J., Baenziger, P. S. and Shelton, D. R. 1995.

Environmental modification of hard red winter wheat flour protein composition.

Journal of Cereal Science, 22(1), 45-51.

68. Harland, B.F. and Morris, E.R.1995. Phytate: A good or bad component? Nutrition

Research 15: 733-754.

69. Hatcher, D.W. and Kruger, J.E. 1997. Simple phenolic acids in flours prepared from

Canadian wheat: relationship to ash content, color, and polyphenol oxidase activity.

Cereal Chemistry, 74, 337–343.

70. Hung, P.V., Maeda, T. and Morita, N. 2007. Study on physicochemical

characteristics of waxy and high-amylose wheat starches in comparison with normal

wheat starch. Starch – Stärke. 59(34), 125-131.

71. Jelaca, S.L. and Hlynka, I. 1971. Water-binding capacity of wheat flour crude

pentosans and their relation to mixing characteristics of dough. Cereal Chem. 48:

211-222

WEBSITE:

1. http://food.ndtv.com

2. http://www.whfoods.com

3. http://igrow.org/agronomy

4. http://www.whfoods.com

5. http://www.spiceflair.com.

6. https://www.organicfacts.

7. https://www.medicalnewstoday.com

8. http://www.spiceflair.com

9. http://www.whfoods.com

10. https://www.livestrong.com

11. https://www.medicalnewstoday.com

12. https://www.ncbi.nlm.

13. https://muse.jhu.edu/article/493640/pdf

14. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5336217/

APPENDICES

APPENDIX-I

QUALITATIVE TESTS FOR CARBOHYDRATE BY ANTHRONE METHOD

Basically the qualitative tests used can be categorized into three groups (a) those are

based on the reducing properly of the aldehyde groups;(b) those which make use of the

dehydration of vicinal (neighbouring) hydroxyl groups by strong acid and treading the

resultant furfural with various compounds to from coloured products; (c)preparation of

derivatives, which are of course of applicability to pure compounds only Even in the first two

categories, there observable differences between the reaction of aldoses, ketoses, hexoses,

pentoses, disaccharides and polysaccharides.

ANTHRONE METHOD FOR TEST

Dissolve 200mg of the anthrone reagent in 100ml of concentrated H2SO4. Take 2ml of

this solution in a tube, add 2 drops of the test solution. Mix well. If there is no immediate

colour change, boil in water bath for 10 minutes.

ANTHRONE METHOD FOR STANDARD

Carbohydrate are dehydrate by concentrated H 2SO4 to form furfural. Furfural

condenses with anthrone to from a blue coloured complex which is measured

colorimetrically.

a) Anthrone reagent (0.2% in con.c. H2SO4)

b) Strandard glucose solution (10mg/100ml)

Pipette out into a series of test tubes different volumes of glucose solution (range 0-

100mg) and make up the volume to 1ml with water. To each tube add 4ml of the

anthrone reagent and mix well. Cover the tubes with marbles on the top and keep then

in a boiling water each for 10 minutes. Cool to room temperature and measure the

optical density at 620nm (or red filter) using as blend a tube containing 1ml water and

4ml reagent.

a) Draw the standard graph and verify Beer‟s law.

b) Test with various sugar such as maltose and methyl α-glucoside.

c) Carry out similar estimation of glycogen, prepared as in section biochemical

preparations.

APPENDIX -II

ESTIMATION OF PROTEIN BY LOWRY’S METHOD:-

The quantitative estimation of protein was determined by the method of Lowry et al

(1951), using bovine serum albumin as the standard.

REAGENTS REQUIRED

1. Bovine serum albumin (BSA) (1 mg/ml)

2. Analytical reagents:

a) 50 ml of 2% sodium carbonate mixed with 50 ml of 0.1 N NaOH solutions.

b) 10 ml of 1.56 % copper sulphate solution mixed with 10 ml of 2.37% sodium

potassium tartarate solution. Prepare analytical reagents by mixing 2 ml of (b)

with 100 ml of (a)

3. Folin-ciocalteau reagent solution (1 N). dilute commercial reagent (2 N) with an

equal volume of water on the day of use ( 2 ml of commercial reagent + 2 ml distilled

water)

PROTOCOL FOR PROTEIN ESTIMATION OF WHOLE CELL EXTRACT

About 1ml sample of whole cell extract was taken and 0.2 ml of alkaline copper

reagent was added. It was incubated at room temperature for 10 minutes. To that, 500μl of

diluted Folin‟s reagent (1:1 with distilled water) was added. The test tubes were incubated at

room temperature for 30 minutes. Sample was read at the absorbance of 660 nm

(immediately).

APPENDIX-III

EXTRACTION OF TOTAL FAT (LIPIDS)

A. Bloor‟s mixture: A mixture of ethyl ether and ethanol in the ratio of 3:1 is used. The

tissue, about 1 gram wet weight, is ground well in a mortar with about 10ml of the

solvent mixture. If the tissue is tough, a small amount of acid washed sand can be

added during grinding. After grinding, the extract is taken is centrifuged at 2000g for

10minutes and the clear extract is taken in a separator funnel. To this 2ml of 0.05M

KCL solution is added and shaken well. Two layers will separate. While the water in

KCL solution helps in layer separation, the salt prevents any emulsification.

B. Bligh and Dyer method: In this method, a mixture of chloroform and

methanol(2:1v/v) is used. The tissue (about 1g wet weight) is first ground in a pestle

and mortar with about 10ml distilled water. The pulp is transferred to a conical flask

(250ml capacity) and 30ml of chloroform-methanol mixture is added and mixed well.

For complete extraction, it is advisable to keep this overnight at room temperature,

preferably in the dark. At the end of this period, a further addition of 20ml chloroform

and 20ml water is made. The resulting solution is subjected to centrifugation, when

generally 3 layers are seen. A clear lower layer of chloroform containing all the lipids,

a coloured aqueous layer of methanol with all water soluble materials and a tick pasty

interface are seen.

The methanol layer is discarded and the lower layer is carefully collected free of

inter phase either by sucking out with a fine capillary or by filtration through glass wool. The

organic layer from either of the extraction method is taken in a pre-weighed beaker or vial

and carefully evaporated. The best method to achieve this is to keep the sample in warm

water (around 500) and blow a slow stream of nitrogen gas on the surface. It is also advisable

to keep sample covered with a dark paper to protect from light. This is because some lipids

get polymerized or decomposed on exposure to light, heat and oxygen. But these precautions

are needed only for very precise, highly quantitative analysis. For routine purposes they need

not be strictly followed. When the solution is free of organic solvents, the weight is

determined again. The difference in weight of the weight of the lipids and at this stage

gravimetric estimation is perhaps the only method available. Express the results in terms of

weight in milligrams of total lipid per gram of fresh tissue. Similar procedure can be used if

biological fluids are used.

APPENDIX-IV

ESTIMATION OF TOTAL FIBRE

The crude fibre content was determined by the method described by Sadasivam and

Manickam (1996). The sample (Cake: 50g-100g) was taken in a beaker and 200ml of 1.25

per cent H2SO4 was added and boiled for 30 min. The contents were filtered through muslin

cloth and washed with distilled water until washings were no longer acidic. The residue was

transferred into the same beaker and boiled with 1.25% (per cent) NaOH for 30 min and

filtered through a muslin cloth, washed with 50ml of distilled water and 25ml of alcohol. The

residue was transferred into a pre-weighed silica crucible, dried for 2-4 hrs at 1300C, cooled

and weighed. It was ignited and ashed for 30 min at 6000C, cooled and weighed. The loss in

weight due to the Fibre content was expressed in mg/ml.

APPENDIX-V

DETERMINATION OF TOTAL ASH

APPARATUS:

Flat-bottom of stainless steel, porcelain, silica or platinum, Muffle furnace

maintained at 550±10oC desiccators.

PROCEDURE:

Weight accurately about 3g of the material in the dish, previously dried in the air

oven and weighed, Heat the dish gently on a flame at first and then strongly in a muffle

furnace at 550±10oC for 30 minutes will gray ash results. Cool the dish in a desiccators and

weigh. Repeating this process of heating 30 minutes, cooling and weight until the difference

between two successive weightings is less than one milligram. Record the lowest weight not-

preserve the dish containing the ash for the determination of acid insoluble ash.

Calculation

Total ash, (percent by weight) = 100(w2-w)

w1-w

Where,

W2= weight in g of the dish with ash

W= weight in g of the empty dish and

W1= weight in g of the dish with the material taken for the test.

APPENDIX-VI

SAMPLE CODE C0 C1 C2 C3

E

VG

G

F

P

E

VG

G

F

P

E

VG

G

F

P

E

VG

G

F

P

APPERANCE

TASTE

AROMA

COLOUR

TEXTURE

OVEMALL

ACCEPTABILITY