Development and evaluation of food multi-mix (FMM)
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Abstract
An experimental study was conducted on Development of a Food Multi- mix. The objective of the study was to standardize different formulations of multi- mix by using Barley (Hordeum vulgare), Foxtail millet (Seteria italic), Soybean (Glycine max), Yardlong bean (Vigna unguiculata ssp. Sesquipedalis), Sprouted mung bean (Vigna radiata), Banana flower and Banana seeds (Musa acuminata). Acceptability trails were conducted by a semi- trained panel in the Department of Food, Nutrition and Dietetics using 9- point hedonic scale. The present study was made with an attempt for development of multi- mix with the ingredients which had high nutritive value and aids various health problems like Diabetes, Cholesterol, Cardiovascular Diseases, Gastrointestinal Diseases, Inflammation, Post- menopausal Syndromes and many other chronic diseases. Six formulations were developed namely FMM 1, FMM 2, FMM 3, FMM 4, FMM 5 and FMM 6 (FMM= Food Multi- mix) using different ratios of the selected ingredients. Among the six developed FMMs, two FMMs i.e. FMM 3 and FMM 6 were selected based on sensory scores and accepted products were further analyzed for Moisture Content and Shelf- life storage for one month. The nutritive value of all the developed FMMs was calculated. The shelf- life and the sensory scores of the formulated FMMs did not change much in terms of all the sensory attributes in one month of storage and the products were still acceptable.
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