<?xml version="1.0" encoding="UTF-8"?> <article key="pdf/10006672" mdate="2017-02-05 00:00:00"> <author>Radhika Jain and Sangeeta Goomer</author> <title>ReEngineering of Traditional Indian Wadi into ReadytoUse High Protein Quality and Fibre Rich Chunk</title> <pages>248 - 251</pages> <year>2017</year> <volume>11</volume> <number>3</number> <journal>International Journal of Nutrition and Food Engineering</journal> <ee>https://publications.waset.org/pdf/10006672</ee> <url>https://publications.waset.org/vol/123</url> <publisher>World Academy of Science, Engineering and Technology</publisher> <abstract>In the present study an attempt has been made to reengineer traditional wadi into wholesome readytouse cerealpulsebased chunks rich in protein quality and fibre content. Chunks were made using extrusiondehydration combination. Two formulations i.e., whole green gram dhal with instant oats and washed green gram dhal with whole oats were formulated. These chunks are versatile in nature as they can be easily incorporated in daytoday homemade preparations such as pulao, potato curry and kadhi. Cerealpulse ratio was calculated using NDpCal. Limiting amino acids such as lysine, tryptophan, methionine, cysteine and threonine were calculated for maximum amino acid profile in cerealpulse combination. Timetemperature combination for extrusion at 130oC and dehydration at 65oC for 7 hours and 15 minutes were standardized to obtain maximum protein and fibre content. Proximate analysis such as moisture, fat and ash content were analyzed. Protein content of formulation was 62.10 and 68.50 respectively. Fibre content of formulations was 2.99 and 2.45, respectively. Using a 5point hedonic scale, consumer preference trials of 102 consumers were conducted and analyzed. Evaluation of chunks prepared in potato curry, kadi and pulao showed preferences for colour 82, 87, 86, texture and consistency 80, 81, 88, flavour and aroma 74, 82, 86, after taste 70, 75, 86 and overall acceptability 77, 75, 88 respectively. High temperature inactivates antinutritional compounds such as trypsin inhibitors, lectins, saponins etc. Hence, availability of protein content was increased. Developed products were palatable and easy to prepare. </abstract> <index>Open Science Index 123, 2017</index> </article>