Process Standardization and Quality Evaluation of Kodo based Fortified Khichdi for Diabetic Patient

The present investigations on “Process Standardization and Quality Evaluation of Kodo based Fortified Khichdi for Diabetic patient” were carried out in the department of Food Technology, JNKVV, Jabalpur (M.P.) during the year 2013–2014. Fortified khichdi T₆ (Kodo + greengram) and T₆ (Kutki + greengram) at the ratio of 50: 50 was the best formulated fortified khichdi, rich in nutrients and had excellent in overall acceptability. Green gram blended fortified khichdi had higher amount of protein as compared to other formulated fortified khichdi. Fortification of 50% Green gram grits in kodo and Kutki based formulated fortified khichdi could be recommended to increase and improve the biological value of protein and other nutrients such as calcium and phosphorus. During storage laminated bag was found to be good as compared to polyethylene bags for maintaining the good quality products under the period of 90 days. On the basis of findings it was concluded that kodo + greengram and kutki + Greengram blended fortified khichdi could be consider the best from both nutritional and sensory point of view. The fortified khichdi at the ratio of 50: 50 with kodo + greengram and the ratio of 50: 50 with Kutki + greengram were good in terms of protein and minerals. Supplementation of greengram grits increased the amount of calcium, phosphorus, iron, fibers and calorific value in fortified khichdi. It could be stored in laminated bags for 90 days at ambient temperature without any nutritional losses. Hence it was concluded that low cost high protein energy fortified khichdi could be developed. Efforts should also be made to suggestion for transfer this technique to hospitals. Fortified khichdi beneficial for those patients suffer from diabetes in India.