Development and Evaluation of Instant Dry Soup Mix from Oats Barleyand Lentil

Abstract

Instant dry soup mix is the one of the traditional food which can be classified as an appetizer. Instant soup hasbecome an alternative food for breakfast because of its high energy and nutrient content, ease of preparation and minimum serving time. As the formulation and development of nutritious complementary foods prepared from locally and readily available raw materials have received a lot of attention, the present research work was aimed to prepare vegetable supplemented instant dry soup mix from germinated minor cereals (oats and barley) and lentil powder possessing nutritional and sensory characteristics as well as rich in bioactive components that confer health benefits and making it a complementary food. For the preparation of instant dry soup mix oats and barley grains were subjected to seven different pretreatments viz., soaking, germination (48 h), germination (72 h), cooking, malting, roasting and popping. During the study the assessment of functional, physicochemical and bioactive characteristics of oats and barley depicted that the oats and barley subjected to germination (72 h) recorded maximum water absorption capacity (106.88 and 100.40%), oil absorption (199.92 and 191.61%) and minimum bulk density (0.38 and 0.48%). During study it was further observed that oats and barley subjected germination (72 h) recorded maximum L* value,minimum a* and b* values. Oats and barley germination for 72 hours also recorded maximum crude protein (15.79 and 14.81%), crude fat (5.76 and 2.66%), crude fibre (6.72 and 5.72%), total ash(2.42 and 2.39%) and mineral content. Germination (72 h) also recorded the maximum total phenolic content (229.00 and 214.76 mg GAE/100g) and antioxidant activity (58.17 and 44.74%) whereas the anti nutritional factors viz., tannins and phytic acid content were significantly low. During the storage period of 90 days, the mean moisture content increased but the crude protein, crude fat, crude fibre, total ash content of oats and barley flourdecreased significantly. On the basis of functi