Development of instant UPMA mix with incorporation of Bengal gram and soy flour

Abstract

In the present investigation, the instant UPMA mix was prepared with incorporation of Bengal gram and soy flour. The instant UPMA mix was developed with variation of Bengal gram and soy flour i.e sample A (15%, 5%), B (10%, 10%) and C (5%, 10%) and keeping the quantity of semolina as constant. The spice mix is added for betterment of product in the proportion as 20%. The prepared mix was analysed for its proximate composition such as protein, carbohydrate, fat etc. On the basis of sensory evaluation by hedonic scale, the mix prepared with equal quantity of Bengal gram and soy flour (sample B) was found organoleptically accepted as compared to other samples. The proximate composition revealed, the sample B has lowest moisture content (6.12%) as compared to control sample (6.81%), A (7.52%) and C (7.32%). The protein, fat, carbohydrate and ash content of sample B was found to be 13.34%, 8.12%, 59.88% and 4.12%. The overall accepted prepared mix provides energy to about 376.89 Kcal/100 gm.