Quality Assessment of Multigrain Porridges

Multigrain porridges can act as a vehicle in rural areas for incorporation of different nutritionally rich ingredients. Hence, the present study was carried out with the objective to utilize selected grains, pulse and green leaves to develop nutrient dense multigrain porridge for nutrition improvement of vulnerable group in nutri smart village of Morena district of Madhya Pradesh. For preparation of porridge, wheat, pearlmillet, green gram and drumstick leaves were used with different levels by taking five different treatments as T1, T2, T3, T4 and T5. Prepared porridges were then packed in a suitable packaging material and stored at room temperature for further use. Chemical compositions of products were assessed using standard procedure. The different prepared porridges were subjected to organoleptic evaluation using 9-point hedonic rating scale. The calcium content ranged from 27.35±2.16 to 61.84±11.58 mg/100g in the different combinations of multigrain porridges. Maximum iron content was found in T5 (6.42±1.04) and whereas control sample obtained minimum value. All combinations of porridges had no ascorbic acid content except T4 sample (10.8±1.67). All the porridges were acceptable and T4 sample was superior to others with the highest acceptability value at 8.60±0.4, followed by T3 (7.63±0.50), T2 (7.50±0.37), T1 (7.25±0.43), T5 (7.14±0.14), respectively. On the basis of findings it was concluded that greengram, pearlmillet and drumstick leaves blended multigrain porridge could be consider the best from both nutritional and sensory point of view.