Formulation and standardization of rice based nutritious instant cheela mixes

Cheela, a traditional food product of Shahdol district and traditionally prepared from rice flour. Rice flour was blended with various kinds of leguminous dal flour viz., chickpea, soybean and fieldpea along with addition of 2 per cent salt and 0.5 per cent of chilli powder to formulate nutritious instant cheela mixes. Cheela mixes and control were evaluated on sensory, nutritional and storability parameters and standardized as per desired sensory acceptable characteristics. Based upon the sensory evaluation, the optimized level of supplementation was found to be 25 per cent supplementation of legume dal flour in rice flour. Soybean blended mix showed better nutritional quality in comparison to other mixes in respect of higher contents of protein, calcium and phosphorus content. The prepared cheela mixes could be safely stored for 6 months at room temperature in polyethylene bags at ambient conditions as monitored by changes in moisture content, free fatty acids and sensory quality. Soybean and fieldpea blended instant mixes were low in rate as compare to chickpea blended mix.