Vol. 6, Issue 8 (2017)

Author(s):
Aradhana Verma

Abstract:
“An analysis of multigrain testing for their nutritional availability ” with the objectives to determine the nutrient composition of different products by the incorporation of multigrain flour and Spirulina powder at different levels, to assess the organoleptic evaluation which were serve as treatment T1 ( refined flour + multigrain flour + spirulina powder 75:20:5), T2 (refined flour + multigrain flour + spirulina powder 65:30:5) and T3 (refined flour + multigrain flour + spirulina powder 55:40:5) respectively, and “Momos” was served as treatment T1 (refined flour + multigrain flour + spirulina powder 75:20:5), T2 (refined flour + multigrain flour + spirulina powder 65:30:5) and T3 (refined flour + multigrain flour + spirulina powder 55:40:5) without incorporation of “Multigrain flour and Spirulina powder” (T0) served as control. They were replicated five times for all three products and organoleptic evaluation was carried out using the nine point hedonic scale. Nutritional composition was calculated using the food composition table (Gopalan et al. 2011), data obtained during investigation were 11statiscally analysed by using analysis of variance (ANOVA) and critical difference (CD) techniques.