Formulation and Shelflife Analysis of Germinated Horse Gram Flour Incorporated Murukku

Priya A, Aarthi S

Germinated Horse Gram Flour; Formulation; Nutrient Content; Popularization.

Aim: The aim of the study is to formulate and standardize germinated horse gram flour incorporated murukku. Objective: The objective of the study is to formulate and standardize germinated horse gram flour incorporated murukku, selection of most acceptable proportion, nutrient analysis, shelf life analysis of standard and the best product packed in polythene cover, cost analysis and popularization of the developed product among adolescent girls. Materials and methods: Horse gram was purchased from the local market, cleaned, soaked in water, drained the water and kept for germination. After germination horse gram was dried in sunlight and made up into flour and stored in an air tight container. The processed powder was incorporated in murukku by substituting the main ingredients at different levels such as 10%, 20%, 30% and 40% instead of main ingredient in the standard recipe. Using 9 point hedonic scale the best variation was selected. The selected best product and the standard were subjected to nutrient analysis, shelf life study, cost analysis and finally the product was popularized among adolescent girls. Results: The prepared products along with the standard were subjected to sensory analysis and most acceptable proportions are selected for shelf life study and nutrient analysis. From the study, it was concluded that the 10% germinated horse gram flour incorporated murukku was accepted when compared to other variations. The selected variation was analysed for nutrient content such as protein and iron. The protein in the selected variation (A) was 25.1/100gm whereas the protein content of standard is 15g/100g and iron content of selected sample 8.36g/100g and standard was 3.1mg/100g. The shelf life study shows that the prepared product is acceptable till 5th day without any microbial deterioration if it is stored in polythene cover properly. The cost of the prepared best product was slightly higher (Rs.100/-) than the standard (Rs.80/-). In the popularization study the entire participants accepted the product. Conclusion: The study concludes that the germinated horse gram flour which is a rarely used gram has high nutritional value and many health benefits which were unnoticed and the study creates the awareness to use pulse in any form to improve the health status.

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