Formulation and nutritional evaluation of food products supplemented with niger seeds

Abstract

Purpose Due to the high prevalence of malnutrition and iron-deficiency anaemia in children and women, the purpose of this paper is the development and nutritional evaluation of food products supplemented with niger seeds. Design/methodology/approach Three products, namely, atta ladoo, mathi and salty biscuits, were developed using standardized recipes with different levels of niger seeds. These products were organoleptically evaluated by a trained panel of 12 judges using an eight-point hedonic rating scale. Nutritional evaluation was also carried out to draw comparison between the developed product and its control counterpart. Proximate composition, in vitro protein digestibility and iron estimation were carried out using standard methods. Findings The findings revealed that the products supplemented with niger seeds at a level of 20 per cent were acceptable. The supplemented products were found to have higher protein (13-15 per cent), fat (20-31 per cent), fibre (4.5-5.7 per cent) and iron (11.8-16.1 mg/100 g) content as compared to their control (0 per cent supplementation) counterparts. Along with that, addition of niger seeds resulted in significant (p < 0.05) increase in the in vitro protein digestibility of the supplemented products. Research limitations/implications Further, the feeding trials can be conducted by using formulated products so as to check the nutrient bioavailability of these products. Originality/value Keeping in view the economic and nutritional benefits of niger seeds, the products supplemented with them can be incorporated in daily diet so as to enhance the nutritional status of an individual. While niger seeds have been used in the animal’s and bird’s feed, limited research has focused on their use in food products used for human consumption in daily diet. Further, their nutritional role in the human diet has not been explored much.