International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064

Downloads: 141 | Views: 205

Research Paper | Food Science | India | Volume 8 Issue 10, October 2019

Nutritional and Therapeutic Potential of Superseeds and it used in Preparation of Ready to Eat Food- Superseeds Dalupma/Uppindi

Mansi Mandal | Sunita Mishra [16]

Abstract: Superseeds are tiny or small in size but are really full of nutritional and power of fulfilling micronutrients especially vitamins, minerals and amino acid. Naturally obtained from fruits, vegetables and crops plant seeds which are good for health and become therapeutic diet of person. The present study was carried out in two main concept “Ready to eat” and “product enhances with superseeds”. Ready to eat food products are defined as the product is fully and partially cooked when it’s pack. Now a day is more popular and demand by people because it’s make life easier and time saver for cooking. To developed and standardize the product with superseeds (chia seeds, flax seeds, hemp seeds, pumpkin seeds). Adding superseeds, split chickpeas and black gram in traditional food upma to enhance the properties of seeds (chia, hemp, pumpkin and sunflower) in the form of superseeds dal upma as breakfast or snack which is used for therapeutic diet of person and fulfilling the micronutrients especially for vegan or keto diet people. Chia seeds are rich in calcium and omega fats. Hemp seeds are rich in omega fatty acids (both omega 3 and omega 6). Pumpkin seeds are rich source of zinc. Flax seeds are rich in omega fatty acids and dietary fibres. Nutrition evaluation of product energy (441 Kcal), protein (18.64 g), carbohydrates (68.86 g), dietary fibres (3.45 g), fats (7.14 g), zinc (7.81 mg),), calcium (583 mg) and omega fatty acids (17.86 g).

Keywords: Ready to eat, superseeds chia seeds, hemp seeds, pumpkin seeds and flax seeds, therapeutic diet, nutritional evaluation

Edition: Volume 8 Issue 10, October 2019,

Pages: 582 - 584

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