Nutritional quality functional properties and value addition of rice bean Vigna umbellata

Abstract

newline The study was undertaken with the objectives to standardize/ develop set newlinemethods for preparation of rice bean (Vigna umbellata) based value added products newlineand to ascertain physico-chemical, nutritional characteristics and functional newlineproperties of prepared value added products. The rice bean flour has high protein, newlinefiber, ascorbic acid and minerals contents as compared to other flours used for newlinepreparation of different value added products. The recipes/ formulations for newlinepreparation of various value added products viz ladoo, boondi, bhujia, halwa, sepu newlinewadi, papad and cake from the blends contained different proportions of rice bean newlineflours have been standardized. The storage stability of the different rice bean based newlinevalue added products was also assessed in relation to functional properties, newlinenutritional quality and consumer s acceptability. The rice bean based specialty food newlineproducts prepared in the present study have better functional properties, improved newlinenutritional profile and acceptable storage stability in relation to overall acceptability of newlinethe products. Storage studies revealed that boondi, bhujia and papad can be stored newlinesafely for six months, ladoo for three months, sepu wadi for one month, cake for 15 newlinedays and halwa for one week at ambient temperature without much change in newlinechemical and sensory characteristics. The replacement of bengal gram flour with rice newlinebean flour upto 50 per cent for ladoo and 75 per cent for boondi, bhujia and halwa. newlineSimilarly black gram flour can be replaced with rice bean flour upto 50 per cent for newlinepapad and 75 per cent for sepu wadi. The cake prepared from 50:50 blend of refined newlinewheat flour and rice bean flour was highly acceptable.The standardized/ developed newlinerice bean based formulations have great potential for household food security and newlineadd variety to diet for better nutrition. The improved/ developed formulations can be newlinepopularized for preparation of products with added advantages and meaningful newlineutilization of rice bean in specialty products at cottage industry