Abstract:
Introducing nutritionally rich ready-to-eat foods is crucial for reducing unhealthy
eating habits prevalent in modern society. This study aimed to develop a new
value-added Nutri flakes diet using plant-based food ingredients mainly to
provide complex carbohydrates, proteins, and dietary fiber for human
consumption. Initially, three prototypes were prepared by mixing ingredients:
powdered soy, corn, dehydrated moringa leaves, roasted pumpkin seeds, and
pressed cake of virgin coconut oil processing, wheat flour, sugar, and salt in
different proportions. Only corn powder and soy powder ratios were changed in
three prototypes while other ingredients were kept constant. A sensory evaluation
was conducted, and the prototype with the best organoleptic properties was
selected for further physiochemical, and shelf-life analysis under the ambient
storage conditions (25±2°C, 75% of relative humidity). Data were statistically
analyzed using the Friedman test, considering p<0.05 as significant in SPSS,
version 22 software. Proximate analysis conducted using AOAC methods and the
moisture, ash, carbohydrate, crude fat, protein, and fiber content were found as
3.35±0.41%, 4.16±0.06%, 24.04±1.86%, 18.06±0.39%, 24.33±0.003% and
26.06±2.21%, respectively. Thus, on average, the developed product fulfilled
13.01%, 20.57% and 7.41% of the daily protein, fiber and total fat requirements
of a healthy adult, respectively. Microbial stability analyzed by total plate count
and yeast and mold count at two-week intervals over a month did not show a
significant difference (p<0.05), and the counts were detected within the accepted
range (<105
, <2×105 CFU g
-1
). Sensory attributes, pH (6.26±0.09), total soluble
solid (7.58±0.27), and color [L* (38.38±0.36), a* (6.33±0.40), and b*
(11.43±0.30)] analyzed after a month of storage were not significantly different
to the initial results. In conclusion, the developed plant-based Nutri flakes have
the potential to be used as a healthier ready-to-eat alternative to fulfill the
nutritional needs of the population.
