Formulation of Instant Dangar Premix Enriched with Black Gram and Green Gram

Abstract

Black Gram, being high in protein, has twice the protein content (20-25%) when compared to cereals. It has significant levels of proteins such as albumin and globulin, along with amino acids like tryptophan and lysine. Similarly, Green gram (Vigna radiata L. R. Wilczek) seeds are notably high in protein, with a protein content ranging from approximately 20.97% to 31.32%. The research examined the development, nutritional assessment, sensory characteristics, and functional attributes of the instant dangar premix. Dangar premix is made from various flour blends such as black gram, green gram, and chickpea together with some spice blends like chilli powder, turmeric powder, and salt etc. Sensory evaluation verified that the product was well-received in terms of flavour and overall attractiveness. Merging pulses with cereals resulted in a high-quality protein option compared to traditional pithla, enhancing nutritional intake, such as high protein, dietary fibre, and micronutrients such as calcium, iron, and vitamin B. The suggested formulation showed promise as a convenient and health-promoting food choice for individuals' health. This research investigated the development and assessment of a nutritious dangar premix enhanced with high protein content, aiming to offer a healthier and functional option compared to traditional pithla mixes. The research applied a methodical approach to formulating the product, which included selecting ingredients, preparing them, and blending to achieve the best sensory qualities. This premix also offered a quick and convenient meal solution while maintaining its nutritional value, addressing the preferences of today’s health-focused consumers. For samples A and B, trials have been taken, and the sensory panellists have finalised sample B. Following the guidelines in the FSSAI Manuals, the contents of moisture, fat, protein, fibre, and ash were examined, as well as functional properties such as water uptake and oil uptake ratio. The packaging material used for instant dangar premix was aluminium foil. This research investigated the development and assessment of a nutritious dangar premix enhanced with high protein content, aiming to offer a healthier and functional option compared to traditional pithla mixes. Therefore, it is an innovative as well as nutritious product gifted to the market. It was concluded that Sample B was found acceptable during sensory evaluation.