Nutritional Composition, Textural and Sensory Properties of Ocimum Basilicum L. Seeds Incorporated Steamed Rice Cake

Abstract

The incidence of obesity and prediabetes is high, especially in the southern Indian states, Kerala and Tamilnadu, which will pave its way for other chronic metabolic diseases. The steamed rice cake or Idli, the staple diet, of South Indian population is high in glycaemic index. Despite, the diabetics from middle and high income population consume Idli for at least twice a day, for many ages. Hence, in this study, the notion of incorporating Ocimum basilicum seeds, has been considered, to ascertain if this can add value to the staple diet of major populace i.e Idli or steamed rice cake. The raw or unprocessed, roasted and steamed Ocimum basilicum seeds in a proportion of 5%, 10%, 15% and 20% of the black gram was added to the steamed rice cake batter prepared by standardised procedure and was steamed until doneness. All the variations of Ocimum basilicum seed incorporated Idlis were subjected to proximate, textural and sensory analysis.The proximate analysis results depicted that the composition of parameters viz. moisture, energy, protein, fibre and ash, of the Ocimum basilicum seed incorporated steamed rice cake showed significant difference (p<0.05) in all the variations, on comparison with control. The TPA results signify that the textural parameters of Idlis with 15% of roasted O.basilicum seeds (V7) and 20% of roasted O.basilicum seeds (V8) incorporation seem to be more acceptable. On organoleptic analysis, the mean score for overall acceptability of the 20% raw O.basilicum seeds incorporated variation and 20% roasted O.basilicum seeds incorporated variations of the steamed rice cake was maximum and showed acceptance index parallel to the control. Thus, it can be opined that the seeds of Ocimum basilicum can be used in steamed rice cake preparation as a means of value addition.