Development and nutritional analysis of standardized health mix with germinated siddi rice

Cereals, pulses and oilseeds are among the most primary foods consumed world over and make up a significant portion of human diet. They contribute significant amount of protein, dietary fibre, vitamins, minerals along with phytochemicals in addition to providing energy. Cereals undergo significant biochemical and physico-chemical changes during germination. In the present study, the health mixes were standardised using with and without heat treated test Siddi rice flour, roasted greengram flour and roasted groundnut flour were evaluated for sensory properties using 9-point hedonic scale. As malting improved palatability and acceptability, longer shelf life was observed due to reduced moisture content. The colour analysis revealed greater L*, b*, E*, C* and h* and lesser a* values for test mix than control representing lighter, less red and more yellow colour due to decreased starch content. The physico-chemical properties of test health mix compared with control health mix showed decreased hydration capacity, swelling capacity, wheying off, sediment content, reconstitution time and cooking time but improved for flowability, cohesiveness and dispersibility with ideal properties for preparation of better-quality health mix. The water activity of control mix was 0.47±0.08 and test mix was 0.44±0.06. The moisture content of control mix was 5.53±0.30 per cent and test mix were 3.88±0.09 per cent with ash of 1.52±0.02 and 1.57±0.05 per cent, protein content of 16.25±0.36 and 15.60±0.12 per cent, fat content of 6.15±0.13 and 6.86±0.17 per cent, crude fiber of 1.48±0.02 and 1.26±0.08 per cent, carbohydrates of 67.59±0.42 and 69.09±0.09 per cent, respectively. The energy was 401.7±0.17 and 415.56±0.20 Kcal/100g for control and test health mix. There was decline in total sugars, reducing sugars, non-reducing sugars and amylose with increase in total starch and amylopectin for test mix compared to control.