Phytochemical and functional properties of brown rice based instant porridge mix

In order to achieve optimal growth and development, a diet that is nutritionally balanced is necessary. The present study was undertaken with the aim to develop an instant porridge mix that will provide good amount of nutrients and was prepared from locally available food ingredients. For the development of instant porridge mix brown rice grits, pumpkin powder and germinated mungbean grits, were blended in the ratios of T₁ (100:00:00:: Brown rice grits (BRG): Pumpkin powder (PP): Germinated mungbean grits (GMG), T₂ (85:05:10:: BRG: PP: GMG), T₃ (80:10:10:: BRG: PP: GMG), T₄ (75:15:10:: BRG: PP: GMG), T₅ (70:20:10:: BRG: PP: GMG), T₆ (65:25:10:: BRG: PP: GMG) and T₇ (60:30:10:: BRG: PP: GMG). The formulated porridge mix was packed in laminate pouches and analysis for various parameters was carried out at an interval of 30 days for 90 days. The chemical analysis of instant porridge mix revealed that maximum mean total phenolic content (109.67 mg GAE/100g) was recorded in T₇ whereas, T₁ recorded highest free fatty acid (1.33%), peroxide value (2.12 meq O₂/kg), total flavonoid content (61.76 mg QE/100g) and antioxidant activity (50.48%). Among functional parameters, highest water solubility index (28.05%) was observed in T₁ whereas, T₇ recorded highest water absorption index (4.25 g/g), rehydration ratio (2.95) and swelling power (3.88 g/g).