Formulation and Nutritional Composition of Value Added Idli Prepared using Selected Dried HerbsRitu Dubey
In the Asian subcontinent, traditional fermented foods like Idli, Dosa, and Ambli have a long history of using LAB for the fermentation of millet [156]. According to research by Tamene et al. [157], LAB fermentation of millets increases the number of micronutrients, vitamins B and phyllo...
Studies on idli — an Indian fermented black gram-rice food Food Tech., 21 (1967), pp. 110-113 Google Scholar Steinkraus, 1977 K.H. Steinkraus Enhancement of food quality by fermentation ALS International Agriculture (Cornell University), 4 (2) (1977), p. 1 View in ScopusGoogle Scholar...
(2023) for idli made using composite flour. Emojorho and Akubor (2016) found 8.64 to 31.81 % protein in orange seed flour, which is slightly higher than the findings of the study. With the reduction in soybean flour inclusion, the protein level decreased significantly. The elevated protein ...
Projects like the Millets Value Chain have expanded research to include millets beyond sorghum, with the goal of making nutritious and easy-to-prepare foods. This has led to the successful development and marketing of various sorghum products like idli and dosa, which can compete with popular ...
Puttu, idli, and dosa prepared with finger millet had calcium content of 59.4, 10.8, and 70.9mg/100g compared to those prepared with the polished white rice which had only 1.3, 6.3, and 9.2mg/100g. The magnesium content of all millet-based meal preparations was gen...
Masa (waina) is a Nigerian yeast-fermented puff batter of millet or rice cooked in a pan with individual cuplike depressions. It resembles the Indian idli in shape and dosa in taste. Since masa is a single cereal food, its protein is of relatively poor nutritional quality. Studies were ...
Three value added food products were namely 'Idli', 'Dhokla' and 'Uthapam' were analyzed for proximate constituents and total phenolic content. 'Idli', 'Dhokla' and 'Uthapam' were prepared by the incorporation of finger millet flour, pearl millet flour and drumstick leaves in ratio of 20:...
The rest of the foods had INQ value below 1 for iron. Based on the INQ values it was concluded that rajma was the best in terms of all the major nutrients and calcium and iron, followed by vegetable pulao, poha, idli-sambhar and masoor pulao in that order.Jadhav...
; and various South Indian traditional cuisines like idli and dosa to encourage entrepreneurs to develop large-scale production and meet the growing market demand of functional foods.doi:10.1016/B978-0-12-822909-5.00023-XGazalla AkhtarNaseer Ahmad Bhat...