Fruit and Vegetable Processing Waste Management – An Overview
Prof V.K. Joshi
Abstract
Cereals and pulses combination was good nutritional sources of fiber, protein and energy. This research was conducted determining the physio-chemical properties and organoleptic evaluation of developed multigrain idli. Idli was prepared from Sorghum, Pearl millet, Finger millet, Amaranth and Black gram. All the ingredient for preparation of idli was collected from the Krushi exhibition, farmer and local market. Formulation carried out by CRD method. Four different types of idli with varying proposition of ingredients was prepared. The composition was T 0 -rice 70 gm and black gram 30 gm, T 1sorghum: pearl millet: finger millet: amaranth: black gram; 55:5:5:5:30; T 2 -45:10:10:5:30; T3-35:15:10:10:30 respectively. These scores compared with standard idli. The quality evaluation of developed idli samples such as organoleptic evaluation and physio-chemical parameters. The organoleptic score and physio-chemical parameters of T 3 sample better than other samples. The proximate evaluation of developed idli samples such as T 3 sample was rich in fiber, protein, calcium, iron and cheap in carbohydrate and fat. The overall evaluations T 3 sample was better than T 0 , T 1 and T 2 .