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Physico-Chemical and Nutritional Evaluation of Wheat Germ Idli

Author: 
Hemavathi, K., Abhilash, H. S., Amudha Senthil and Sourav Kumar
Subject Area: 
Life Sciences
Abstract: 

The objective of the present study was to utilize Wheat Germ (WG), a low cost industrial by-product (waste), but a nutritional capsule, filled with high quality protein (33%), oil 14-16% (ω-3/6.2, ω-6/55.7), antioxidants like tocopherols, glutathione, polyphenols, non-starch polysaccharides, healthy fiber and minerals by replacing expensive black gram to prepare popular traditional fermented steam cooked Idli. Trials were conducted by replacing 25, 50, 75 and 100% black gram with processed, Unflaked, Undamaged, Stabilized and Debitterized WG (USDWG), following traditional method of preparation. Idli prepared by replacing 50-100% Black Gram with WG, had improved nutritional values, textural and sensorial attributes. Natural fermentation rate was faster due to superior USDWG protein quality and quantity, enabling fermentation time reduction to almost half of control Idli, co-relating batter pH (4.4) and density (0.4g/cm3). Significant difference was not observed in Viscoamylograph profile and invitro starch digestibility of the developed Idli. Prepared Idli had desirable sweet, sour, spongy texture, higher sensorial score and acceptability and can prove ideal vehicle to alleviate malnutrition constituting staple south Indian food due to its affordability. USDWG possesses strong anticancer and disease preventive properties as observed by the authors, translating developed Idli therapeutic, highly nutritive and traditional food at affordable cost.

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