Sensory Evaluation of Germinated Groundnuts to Little Millets Powder Laddu

Author: K. Navya, Jessie Suneetha W., B. Anila Kumari and P. Reddypriya

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Abstract

Global interest is growing in the development of new food products with excellent nutritional quality and utility. Groundnuts are good source of protein and germination improves its nutritional composition. The anti-oxidants and low-calories of little millets benefit in the maintenance of balanced nourishment and ideal weight. The study used germinated groundnuts and little millets in various proportion to evaluate their sensory scores using 9-point hedonic scale. Germination is a low-cost, effective processing technique that has the ability to improve nutritional content, minimize antinutritional components and provide beneficial properties for a range of food applications. The laddu consisting of 2:1 germinated groundnut to little millets powder with 5.0g milk powder being constant scored highly among all the formulations. The sensory scores for appearance, color, flavor, taste, texture, aroma, sweetness and overall acceptability of the best accepted laddu are 8.33±0.15, 8.46±0.13, 8.60±0.13, 8.66±0.12, 8.40±0.16, 8.60±0.13, 9.00±0.00 and 8.80±0.10 respectively. Developing appropriate proportions of germinated groundnuts and germinated little millets were challenging. This study provides new functional ingredients for the developing foods using germinated grains to promote wellbeing and novel food product suitable for underweight persons to improve their nutritional status.

Keywords

Germination, groundnuts, little millets, sensory evaluation and value added laddu

Conclusion

A combination of 63.50g of germinated groundnut and 31.50g of germinated little millet will be best advised based on all the criteria examined in this study. This is a result of its similar beneficial components, nutritional and sensory features, and health-promoting capabilities, all of which point to the product's potential as a useful one. This study will persuade the food sector to utilize powdered germinated groundnut and small millet to enhance the nutritional and sensory quality of the products, which may open the door to an improvement in the general nutritional status of the most vulnerable populations.

References

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How to cite this article

K. Navya, Jessie Suneetha W., B. Anila Kumari and P. Reddypriya (2023). Sensory Evaluation of Germinated Groundnuts to Little Millets Powder Laddu. Biological Forum – An International Journal, 15(9): 379-382.