PAU SCIENTISTS DWELL ON NUTRITIONAL ASPECTS OF PRODUCTS DEVELOPED FROM MAIZE FLOUR

LUDHIANA, MAY 26:-----



The production and yield of the kharif crop maize has shown a steady growth in the past, divulged PAU scientists Ms Kanu Priya and Dr S. Verma while educating the farm women about the nutritional evaluation of products developed from maize flour. Also known as corn in certain other parts of the world, no other coarse grain provides the desired level of economic viability to the processing units because of the unmatched high valued products obtained from it. The researchers from the Department of Food and Nutrition added that the tender maize contains 4.7g protein, whereas dry maize contains 11 g per 100 g and compares well with other cereal grain proteins. But the protein score for maize is fairly low as lysine and tryptophan are the limiting amino acids in it. Maize consuming populations would be nutritionally better off if it is consumed with sufficient amount of protein foods such as legumes, milk, and soybean said they, while advising that even the protein of leafy vegetables is considered to be of high biological value that also provides a variety. Maize is one of the staple foods for the people of Punjab, Uttar Pradesh and Rajasthan, elaborated the varsity scientists.



The research tells that seven products were prepared namely gruel, methi roti, palak poori, pancake, mixed vegetable pakoda, namkeen para and tacos by supplementing maize flour with wheat flour, Bengal gram flour, milk and milk products and green leafy vegetables. On dry weight basis, it was found that the crude protein content of products ranged from 6.07±0.01 to 9.31±0.01%, crude fat from 2.11±0.01 to 37.69±0.18% and ash from 0.93±to 1.67±0.03%. The energy contribution of these products varied from 382 to 561 Kcal/100g. The calcium content of these products varied from 5.49±0.02 mg/100g of plain roti to 187.95±0.66 mg/100g of tacos whereas iron content ranged from 1.16±0.04 mg/100g of gruel to 3.23±0.02 mg/100g of palak poori. The ionizable content was the maximum in methi roti 2.07±0.04 mg/100g, said the researchers. It was observed that supplementation of maize with pulse, green leafy vegetables (methi roti) and milk and milk products (gruel, tacos) improved the protein quality of maize flour based recipes.



Consumed most in the parts of Northern and Western India, maize is also used in the form of porridges when milled into grits, boiled or roasted green ears, breakfast food like corn flakes and popcorn. The study shows that the developed products can pave good outlet for efficient utilization of maize flour and the nutritive value of the maize-based products can be enhanced by supplementing with bengal gram for, green leafy and other vegetables, milk and milk products.
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