Formulation and sensory evaluation of a plant-based essential amino acidrich food multimix
Keywords:
Essential amino acid, Food multi mix, Glycine max, Paspalum scrobiculatum, Panicum sumatrense, Pistacia vera, Vigna radiataAbstract
The food multimix approach enhances nutrition via sustainable, accessible, nutrient-rich ingredients, addressing health and environmental concerns. A plant-derived food multimix was formulated using locally available millets, legumes, and nuts (Paspalum scrobiculatum, Panicum sumatrense, Glycine max, Vigna radiata, and Pistacia vera) to meet 50% of the daily Indian Recommended Dietary Allowances (RDA) for essential amino acids for adults and children. Ingredients underwent preprocessing techniques such as soaking, germination, and roasting. Four variations were formulated among them, Variation IV had the highest amino acid content, meeting 40-70% of the essential amino acid RDA and providing 30-61% of protein needs across age groups. It also contributed 11% of calcium, 25-45% of zinc, and 29-31% of iron requirements. Sensory evaluation of Variation IV in ten South Indian recipes (Idly, Dosa, Onion tomato chutney, Idiyappam, Chapati, Kootu, Sambar, Potato fry, Porridge, Sweet Balls) showed high acceptability among consumers, except for porridge. This multimix enhances nutritional quality, reduces antinutritional factors, improves bioavailability and facilitates digestion. This multimix combination provides the essential nutrients and offers a promising solution to undernutrition, aligning with dietary preferences and economic considerations.
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