Author(s):

IP Karnalkar, GV Mote and AK Sahoo

Abstract: A study was conducted to develop a nutrient rich snack product sev and to check its storage stability prepared by using multiple flours i.e., chickpea flour, rice flour, horsegram flour and spinach puree. Chickpea flour is used as key flour. It is rich in protein (23.63%). The main objective to incorporate rice flour is to provide crispiness and instant energy to the sev whereas horsegram flour is excellent source of protein (22.22%), iron (7.03mg/100g) and calcium (mg/100g). It also contains natural phenols, flavonoids and anti-oxidants. Also spinach puree increases iron content and it is rich source of iron (90mg/100g) and antioxidants (19.80%). As traditional deep fried sev contains high amount of oil which causes coronary heart diseases, obesity problems, etc. An innovation is brought by replacing deep frying with baking by keeping health as a major concern. With the help of above ingredients, protein (16.72%), calcium (211mg/100g) and iron (3.40mg/100g) rich sev was prepared which is significantly low in fat content (13.18%). This modified sev can be consumed by all age group people contributing to the eradication of the malnutrition problems because of its high nutritional value.

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