Development of Cereal-Pulses based Roasted Ready-to-Eat Snacks for Travelling People

Description

Page: 76-79

Darshana Saikia¹, Dristant Phukan², Deepanshu Kansal³, Rinza Borah⁴, K Momina Begum⁵, Soumitra Goswami⁶, and Rejaul Hoque Bepary⁷ (Food Science & Technology Programme, Department of Horticulture, AAU, Jorhat, Assam^1,2,3,4,5,6 and Department of Agricultural Engineering, Assam Agricultural University, Joraht, Assam⁷)

Travellers require food options that are easy to carry, store, and consume without the need for preparation. RTE snacks are the ideal solution for this need. They are packaged in lightweight, portable containers that can be easily included in carry-on luggage or backpacks, providing a convenient solution for on-the-go nutrition Travelling frequently throws off typical eating schedules and makes it difficult to locate wholesome food options. The balanced nutritional profile of cereal-pulse-based snacks guarantees that travellers get a consistent supply of vital nutrients. These requirements are well met by ready-to-eat (RTE) snacks that mix grains and legumes and are roasted.Cereals and pulses, when combined, create a nutritionally superior product. Cereals are excellent sources of carbohydrates, providing the energy necessary for daily activities. However, they often lack certain essential amino acids, notably lysine. Pulses are rich in protein and lysine but may lack methionine, another essential amino acid found in cereals. By combining these two food groups, it is possible to achieve a complete protein profile that meets dietary needs efficiently. The combination of cereals and pulses also brings together a wide array of vitamins, minerals, and dietary fiber. Cereals contribute B vitamins, iron, and magnesium, while pulses add folate, potassium, and additional iron. The high fiber content from both groups aids in digestion, helps maintain a healthy gut microbiome, and promotes satiety, making these snacks ideal for prolonged periods of travel. The objective of this study was to development of cereal-pulses based roasted ready-to-eat snacks for travelling people. The product formulation was standardized based on physical properties and sensory attributes. The standardized product was evaluated theoretical nutritional composition such as proximate composition, minerals and vitamins according to ICMR NIN food composition table and then these data was verified by doing laboratory analysis.