NUTRI- TIRANGA SPECIAL SNACK FOR LOW INCOME GROUP

Ankita Kawle; Komal Samant; Shruti Manerikar; Vijay Ammaya; Dr. Rupali Sengupta

Volume : V, Issue : X, October - 2016

NUTRI- TIRANGA SPECIAL SNACK FOR LOW INCOME GROUP

Ankita Kawle, Komal Samant, Shruti Manerikar, Vijay Ammaya, Dr. Rupali Sengupta

Abstract :

 Nutri Tiranga was envisage as a snack that is rich in nutrient & protein. The recipe was a modification of traditional recipe “Dhokla” which is consumed in the Indian subcontinent. The traditional recipe is made from Bengal Gram flour with the help of an aerating agent (eg. cooking soda) but we had modified it by making use of fermented batter made from Parboiled Rice, Black Gram Dal, Bengal Gram Dal & functional foods like flax seeds, garden cress seed, methi seeds were also used. Curd was added to the batter for fermentation which enriched the probiotic factor in the snack which improves mechanism of digestion in human body. In order to make the dhokla more nutrients dense we improvised the recipe by adding two more layers. First layer with whole Green Gram & coriander leaves and the second layer with carrot & beetroot. These additions made it not only nutrient dense but also more palatable. Due to fermentation, bioavailability of vitamins, minerals, fie & proteins were increased as compared to the traditional or basic recipe. Therefore this recipe is can be added in healthy dietary lifestyle of an individual.