Enhancing the Nutritional quality of Dahi by incorporating sprouted Green Gram Flour

Author: Jesly K., Mohammed Arshath, Rahila M.P. and Archana Chandran

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Abstract

Dahi is a traditional Indian yogurt made by fermenting milk with live cultures. It is known for its creamy texture, tangy flavor and probiotic properties, making it a popular ingredient in Indian cuisine and a staple in many households. The study focused on evaluating the physicochemical properties of dahi, added with sprouted green gram, including moisture, ash, protein, fat, dietary fiber, titratable acidity, total solids, vitamin C, and water holding capacity. Microbial analysis was also conducted to ensure safety. The results demonstrated that dahi samples supplemented with sprouted green gram flour exhibited lower moisture content but higher levels of ash, protein, dietary fiber and vitamin C compared to the control sample. Additionally, the water holding capacity was enhanced in the dahi with sprouted green gram flour (SGF added dahi 94.5 ± 0.07% and control dahi 89.17 ± 0.03). The microbial analysis confirmed that both the control and sprouted green gram flour dahi samples were safe for consumption. These findings suggest that incorporating sprouted green gram flour into dahi can improve its nutritional value and water holding capacity. This research could potentially provide a healthier alternative for consumers seeking a nutrient-rich yogurt option, thereby promoting better dietary choices.

Keywords

Dahi, Green gram, Dietary fibre, Vitamin C, Water holding capacity

Conclusion

The physicochemical analysis of the dahi samples revealed several significant differences between the control dahi and the dahi incorporated with sprouted green gram flour (SGF). The dahi with SGF had a lower moisture content, which can be attributed to the presence of solid particles, including high fiber and protein. The ash content of the SGF dahi increased significantly, indicating a higher mineral content present in sprouted green gram. The protein content of the dahi with SGF also showed a significant increase, reflecting the higher protein content of green gram, which is further enhanced during the sprouting process. The fat content did not differ significantly between the two types of dahi, likely because the lower fat content of green gram does not contribute significantly to the fat content of the dahi samples. The dahi with SGF exhibited a significant dietary fiber content, while the control dahi had no dietary fiber content. This can be attributed to the high fiber content of green gram. The acidity of the dahi samples did not differ significantly, as the low level of SGF did not contribute acidity. The vitamin C content slightly increased in the dahi with SGF, potentially due to the addition of green gram, which contains ascorbic acid. Finally, the SGF-added dahi demonstrated a higher water holding capacity, which may be attributed to the water retention by swollen polydextrose and increased bond between the milk gel network. Overall, these findings highlight the positive effects of incorporating sprouted green gram flour into dahi, enhancing its nutritional profile and water holding capacity.

References

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How to cite this article

Jesly K., Mohammed Arshath, Rahila M.P. and Archana Chandran (2023). Enhancing the Nutritional quality of Dahi by incorporating sprouted Green Gram Flour. Biological Forum – An International Journal, 15(6): 697-700.