Physical Characteristics and Formulation of Traditional Value Added Food Product (Parantha) Using Underutilized Legume: Sesbania Bispinosa

Page: 188-190
Seema, A. Kawatra, and P. Godara (Department of Foods and Nutrition, I.C College of Home Science, CCS Haryana Agricultural University, Hisar, Haryana)

For the developing world, it has been particularly difficult to provide poor and undernourished populations with wholesome, nutritional food. One of the most critical issues that tropical developing countries are currently dealing with is protein energy malnutrition. To combat the current food shortage and resulting lack of nutrition security, it is urgently necessary to investigate the underutilized grains. One of these underutilized legume is sesbania bispinosa. Aim of present study was to determine the physical characteristics of sesbania grains and formulated the traditional food product (parantha) and to evaluate for organoleptic acceptability. Results revealed that Sesbania grain’s seed density was measured to be 1.06 g/ml. The hydration capacity and index were 0.01 g/seed and 0.68, respectively, but the swelling capacity and index were 0.10 ml/seed and 0.02, respectively. The cooking time for sesbania grains was 46 minutes. Further parantha, formulated with addition of 10 to 50 per cent sesbania flour was organoleptically analyzed. Mean score revealed that up to 20 per cent of sesbania bispinosa grain flour can be added to wheat flour without negatively altering parantha’s sensory acceptance. Such value-added products may improve nutritional status.