Abstract:
A research was conducted to develop nutritionally value added products with
palmyrah odial to be used as snack foods and select the best among them by
evaluating their nutritional and organoleptic characteristics. In this busy world,
people have lack of time to prepare their meal. As quick and easy meal ideas
are important to master, ready to serve meals have achieved an unbreakable
place in the market. Therefore, a research was carried out to make ready to
serve snack foods such as flakes, dried pellets and Ready To Serve (RTS) cereal
powder using the locally produced odial for make it as more palatable and to
increase its consumption.
Twelve types of different mixtures were produced using boiled dried
palmyrah tuber, rice, maize, sorghum, soybean, green gram, black gram and
sugar. By adding different proportions of odial flour, varieties of mixtures were
produced. Also by changing the amount and the combination of the cereals,
the differences were created among the treatments. Nutritional and sensory
attributes of the twelve developed cereal mixtures were evaluated to select the
best among them and some kinds of snack foods were developed from the best
mixture, T7 . The nutritional as well as sensory values of snack foods and the base mixture were evaluated to select the best product. The findings of this
study revealed that the developed products are not significantly differed in
their nutritional attributes. Cereal mix wet pellets prepared from the basic
mixture and RTS cereal powder are the best products considering their sensory
quality attributes.
