Formulation and Organoleptic Evaluation of Germinated Buckwheat (Fagopyrum Esculentum Moench) Flour Incorporated Idly

Formulation and Organoleptic Evaluation of Germinated Buckwheat (Fagopyrum Esculentum Moench) Flour Incorporated Idly

K Shreeja1*, S Suchiritha Devi1, W Jessie Suneetha1 and B Neeraja Prabhakar2

1Post Graduate and Research Centre, Department of Foods & Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500 030
2Department of Horticulture, College of Agriculture, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad – 500030
Keywords: Germinated buckwheat, Germinated buckwheat idly, Common buckwheat, Germinated-fermented product, Germinated Idly
https://doi.org/10.37273/chesci.cs012051011 • PDF
Abstract

Buckwheat is a pseudocereal has been grown for years and is used as a functional ingredient in food production. Buckwheat is a rich source of high quality proteins, trace elements, dietary fiber and antioxidant substances such as flavones, phytosterols, and fagopyrins; government of India named buckwheat as “Nutri-cereal”. Germination and fermentation, both biological processes involving biochemical and physiological reactions of buckwheat can increase the organoleptic properties and nutrient bio-availability, also decreases anti-nutrients. The aim of the present work was to evaluate the suitability of germinated buckwheat flour for development of idly. Three formulations were prepared with germinated buckwheat flour ranged from 25, 50 and 75% replacing idly rava. These products were evaluated for sensory attributes. Evaluation resulted that addition of 25% of germinated buckwheat flour was more acceptable. Idly prepared with 100% idly rava was served as control.

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