Aruna Palta, Anjul Aggarwal
Abstract: In the present investigation, rice based traditional recipe- Angakar Roti consumed by the urban, rural and tribal people of Chhattisgarh, India, was prepared using standard technique and evaluated for its nutritional contents. It was observed that though Angakar Roti contains Carbohydrates and hence Calories in sufficient quantities, its Protein content was qualitatively & quantitatively low. In order to improve its nutritive value, the Angakar Roti was value added with Bengal gram, Spinach and Soy milk. Three different samples along with control sample were prepared and evaluated nutritionally and organoleptically. Nine point Hedonic Rating Scale was used for sensory evaluation while nutritive value was calculated using Food Composition Tables. The results revealed a dramatic improvement in Proteins and other micronutrients.
Keywords: Protein quality, Sensory evaluation, Soy milk, Traditional recipe, Value addition