Nutritional evaluation and storage stability of multigrain Nutri-chikki

Abstract

Chikki a traditional confectionery product prepared using groundnut and jaggery is preferred by people of all age group in India. An attempt was made to enrich its nutritional quality by developing a multigrain Nutri-chikki with millets, pulse, oil seeds and seeds of pumpkin and flax and also assessed the nutritional and storage stability. The standardized multigrain Nutri-chikki was organoleptically evaluated using a sensorial affective hedonic scale. The results indicates that multigrain Nutri-chikki comprises of protein 14.78 g, fat 16.6 g, fiber 4.1 g and minerals like iron 9.67 mg, calcium 269.9 mg, potassium 839.75 mg, phosphorus 565.1 mg, magnesium 462.92 mg which is nutritionally superior to groundnut chikki and it showed acceptable sensory score of 8.3 for overall characteristics against groundnut chikki (7.8). The chikkis stored at TP2 and TP3 had an acceptable sensory score at the end of storage period (20 days) at room temperature.