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Research Paper | Food Science | India | Volume 7 Issue 11, November 2018

Development of Germinated Wheat Flour (Triticum Aestivum L.) Products Fortified with Pumpkin Seed and Beet Green Powder and their Nutritional Evaluation

Princy Gautam | Vinita Singh

Abstract: Partial replacement of germinated wheat flour with pumpkin seed and beet green powder rich in protein, energy, fat and calcium will increase nutrient content and diversify utilization of pumpkin seeds and beet greens. The Staple foods of a region can lack particular nutrients due to the soil of the region or from inherent inadequacy of a normal diet. Therefore, fortification of food products has been an important tool, not only to manage or prevent specific nutritional deficiencies, but also to promote a general state of well-being in different populations, and possibly, to prevent certain chronic diseases. Three traditional products were developed i. e. laddu, mathri and cookies in the proportion of 100: 0: 0, 90: 5: 5, 80: 10: 10 and 70: 15: 15 of wheat, pumpkin seeds and beet green respectively. The aim of the study was to develop germinated wheat flour products fortified with pumpkin seed and beet green powder and to evaluate their physico-chemical attributes i. e. moisture, ash, fat, protein, carbohydrate, dietary fiber, energy, iron and calcium.

Keywords: Germinated wheat flour, pumpkin seed flour, beet green powder, fortification of food products, nutritional evaluation

Edition: Volume 7 Issue 11, November 2018,

Pages: 1349 - 1351