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Abstract

With change in lifestyle pattern and due to excessively busy schedules, people have been shifting to more of a convenient way of obtaining nutrition, such as the food which is ready-to-cook, ready-to-eat or ready-to-serve. Ready-to-cook foods are the food which requires minimal preparation time and provides adequate nutrition. In this study, ready-to-cook cereal based porridge mix was prepared in which maize (Zea mays L.) was used as a cereal base. Maize grits were incorporated in different concentrations (10, 20, 30, 40, 50, 60 and 70%). Physical properties including bulk density, water absorption capacity and oil absorption capacity, antioxidant activity including free radical scavenging activity and ferric reducing antioxidant power, antioxidant content including ascorbic acid content, carotenoid content, total phenols and total flavonoid content were determined. Treatment with maize grit concentration of 70% showed the highest value of free radical scavenging activity (38.6±1.3%) and Ferric ion reducing power activity (232.99±2.17 µmol Fe(II)/g). Ascorbic acid, flavonoid content and total phenolic content decreased significantly (p<0.05) with the increase in the concentration of maize grits, while increase carotenoid content was observed among the treatments. Sensory analysis of the cooked produce of these treatments was performed by using 9-point hedonic scale which revealed that the most acceptable treatment was 60%. Proximate analysis of this treatment was evaluated which showed that it contained about 15.09±0.89% of protein, 1.49±0.71% fat, 3.09±0.84% fiber and 1.53±0.90% ash.

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