Emerging Trends in Nutraceuticals (ETN)
Year : 2022, Volume : 1, Issue : 3
First page : (29) Last page : (42)
Article doi: : http://dx.doi.org/10.18782/2583-4606.113

Development of Nutri- Cereals Based Mahua (Madhuca longifolia) Laddoo

Aakriti Singh* , Prerna Sao, Soumitra Tiwari , Yashwant Kumar Patel  
Department of Food Processing and Technology,
Atal Bihari Vajpayee Vishwavidyalaya Bilaspur, Chhattisgarh
*Corresponding Author E-mail: aakriti.singh.sisodiya9@gmail.com
Received: 3.09.2022 | Revised: 30.11.2022 | Accepted: 10.12.2022 

 ABSTRACT

Mahua flowers are one of the most significant non-timber forest products (NTFPs) in Chhattisgarh state, but a large portion of their production—between 80 and 90% is misapplied to the creation and sale of unhealthy alcoholic beverages there in order to generate more fast cash. According to information gathered from the tribal, the same mahua flowers were previously consumed by the tribal and other people as mahua laddoo. After developing for laddoos, their nutritive value was estimated, and sensory evaluations (of six parameters) were done through score card method. This mahua laddoos were with moisture content, protein, fat, carbohydrates, ash, crude fibre, total sugar and energy found to be 3.15% , 8.55%, 13.88%, 67.63%, 1.912% and 4.84% , 51.50% , 429.64 kcal respectively. Microbiological analysis acquired the standard plate count, coliform, yeast and mold count observed in nutri-cereals based Laddoo were found to be  2041,<10 and <10 respectively.

Keywords: Mahua, Laddoo, Cereals, flowers

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Singh, A., Sao, P., Tiwari, S., & Patel, Y. K. (2022). "Development of Nutri- Cereals Based Mahua (Madhuca longifolia) Laddoo".1(3), 29-42. doi: http://dx.doi.org/10.18782/2583-4606.113