Preparation and Quality Evaluation of Iron Binding Protein Augumented Dhokla Using Spirulina and Other Natural Ingredients

Abstract

Spirulina is a nature’s present as extremely good meals to mankind. It is a photosynthetic filamentous microalga which has emerged as a amazing meals complement because of its wealthy micro- and macronutrient contents. The frame of Spirulina is smooth and with vulnerable mobileular wall that makes it effortlessly digestible. It is a precious supply of proteins, vitamins, minerals, β-carotene, fatty acids, etc. which makes it best as meals and fodder. NASA has said that the dietary cost of one thousand kg of fruits and veggies equals to at least one kg of Spirulina. In 1992 WHO has declared Spirulina as “Best meals for future” to redress malnutrition specifically in children. Apart from being a meals complement, Spirulina has won sizeable reputation and paramount significance because of the presence of sure pigments and secondary metabolites. It suggests pharmacognosic homes like immuno-protective, anticancer, antidiabetic, antiviral, anti-obesity, etc. it's far the maximum nutritionally concentrated compact entire meals recognized which owe a capacity to significantly lower the probabilities of growing cancer, coronary heart disease, or stroke or of contracting a lifethreatening virus along with HIV and save you eyes from cataract formation. In the present study, spirulina enriched food dhokla (SBDF) was developed. SBDF accept overall acceptability by panelist such as color and appearance, aroma/odour, flavor and taste, body and texture. SBDF showed good amount of protein (10.48%), and iron (30.48%) as compared to control. Afterward, the developed SDFB exhibited good amount of antioxidants content (38.62%) and moisture conent (14.56%), respectively. SBDF can be most attractive and nutritious food for every people due to rich source of protein and iron. This novel food can solve diseases/problems related with protein and iron deficiency.