खाद्य प्रसंस्करण एवं प्रौद्योगिकी जर्नल

अमूर्त

Development of Porridge from Kocho and Chickpea Composite Flours: Evaluation of Nutritional Composition and Functional Properties of the Flours and Sensory Properties of the Porridge

Abebe Haile and Taye Shufa

The main objective of this study was to develop porridge from Kocho and Chickpea composite flour: and evaluate the nutritional and functional properties of composite flours and sensory property of the porridge to improving nutritional contents of developed porridge. Proximate and mineral compositions, functional properties of flour products and sensory acceptability of the porridge were analyzed using standard methods. A preliminary experiment was done by soaking and germination of chickpea to improve acceptability and nutritional contents of the porridge. Based on the preliminary results, the experiment was done by preparing seven formulations of the composite flours. The formulated flours porridges were prepared in a such a way that ratio of Kocho: Chickpea in percent (100:0.0 (control), 70:30 un-soaked chickpea, 70:30 soaked chickpea, 70:30 germinated chickpea, 60:40 unsoaked chickpea, 60:40 soaked chickpea and 60:40% germinated chickpea). The porridge prepared from blending of chickpea 30% and 40% with kocho flour observed significantly highest value in proximate composition, mineral content and functional properties (p<0.05). Porridge prepared from T3 (70%:30%) and T6 (60%:40%) which means Kocho with germinated chickpea flour next to soaked chickpea flour products accepted by most panelists for sensory attributes and it was significantly different from the control. The proximate composition revealed that as the proportion of germinated chickpea flour increased, the protein content of the porridge is increased. Protein-energy malnutrition which affects children in case of eating protein low food Kocho, can be minimized by blending chickpea flour when porridge preparation. The product prepared from 70% of kocho and 30% unsoaked chickpea flour had the lowest bulk density content. Whereas the product prepared from 70% of kocho and 30% germinated chickpea flour was observed highest in oil absorption capacity content The product prepared from 60% of kocho and 40% germinated chickpea flour had highest water absorption capacity. The porridge prepared from 70% of kocho and 30% unsoaked chickpea flour seen highest viscosity score. The product which prepared from 70% of kocho and 30% germinated chickpea flour was observed highest for calcium and magnesium content. While the zinc content of the product prepared from 100% of Kocho/control was significantly higher than other developed products. Therefore, blending chickpea flour with kocho can minimize the high contents of zinc. The porridge which prepared from 60% of kocho and 40% germinated chickpea flour had the highest mean score appearance and accepted by most panelists. For the color score, the porridge prepared from 60% of kocho and 40% germinated chickpea flour observed the highest score and preferred by most panelists.