Developing suitable rice-soya fermented preparation

Abstract

A study on "Developing suitable rice-soya fermented preparation" details a comprehensive information on the advantages of preparing idli, in which blackgram dhal was replaced either by soyabean or by defatted soyaflour. Soaking time, grinding conditions, temperature and fermentation time were kept uniform to study the influence of the food ingredients used on the quality of the product. Thirteen formulations were standardised after making variations in the proportion of b l ac kg r am dhal (from 5 per cent to 30 per cent). Amino acid score and chemical score were worked out to determine the nutritional adequacy of various formulations. The data computed revealed the nutritional supremacy of the formulations with higher concentrations of soyabean and defatted soyaflour, when compared with control mainly because of the enhancement of their protein content. Laboratory analysis of the cooked product for protein and calorie confirmed the computed values. Cost of defatted soyaflour supplemented formulations were the lowest. Cost-wise, soyabean supplemented formulations were also found to be cheaper than the control. Reduction of pH and increase in acidity were noted in defatted soyaflour supplemented formulations and soyabean supplemented formulations when compared to control. Batter volume was higher in the formulations where defatted soyaflour concentration was u p t o 30 per cent. Amylose content in the soyabean as well as in the defatted soyaflour supplemented formulations indicated that these foods are

suitable al terna ti ves for b l ac kg r am dhal. However, lower values of bulk density was observed in soyaflour supplemented formulations, and uneven and large pores were found in idlis prepared from soyabean supplemented formulations. In sensory evaluation, soyabean supplemented idlis were found better than defatted soyaflour supplemented formulations when compared to the control samples. Hence, it can be concluded that idlis made from 5 per cent incorporation of defatted soyaflour and 5-10 per cent incorporation of soyabean are more nutritious, acceptable and , of low cost when compared to control samples, the ingredients in which 70 parts of rice and 30 parts of blackgram dhal.