<p style="text-align: justify;">The present study was undertaken to develop the value added food product using multigrain mix and to assess its sensory and nutritional composition of Porridge (Salty daliya). &nbsp;Porridge was standardized as Control (T0). Along with control; three variations of Porridge were prepared by replacing cracked wheat grain with different ratio of multigrain mix (Wheat grain, Soy bean, Flaxseed, Barley, Gingelly seed and Curry leaves powder) which referred as T1(40:30:5:10:10:5), T2(30:35:10:10:10:5), T3(20:40:15:10:10:5) and T4(10:45:20:10:10:5) respectively. They were tested for different sensory attributes. Nutritional composition of Porridge was determined by using the standard procedure. Appropriate statistical technique was opted for the analysis. The result revealed that the T2 (7.83&plusmn;0.00) was found most acceptable with regards to its overall acceptability followed by T0 (7.66&plusmn;0.08), T1 (7.55&plusmn;0.42), T3 (6.66&plusmn;0.46), T4 (5.77&plusmn;0.92) respectively. Energy (ranged from 388-436 Kcal), Protein (ranged from 22-28 g), fat (ranged from 13-21 g), calcium (ranged from145-192mg), phosphorus (ranged from 466-501mg), fiber (ranged from3-4g) and iron (ranged from 6-7 mg) were increased in treatments as compared to control except carbohydrate. Thus it can be concluded that value added multigrain porridge has good organoleptic and nutritional quality.</p>


<p>Evaluation of sensory and nutritional properties of multigrain porridge</p>


<div style="text-align:justify">Oat (<em>Avena sativa</em>) belongs to the grass (Poaceae) family. It has been recognized as a healthful and nutritious cereal containing high concentration of soluble fiber compounds such as &beta;-glucan, which are beneficial for digestive system and preventive against colon rectal cancer help to maintain an optimal weight due to high fiber content. It also contains antioxidants, vitamins, phenolic acids sterols and phytic acid which has essential role in our body functioning. The key cholesterol lowering ingredient in oats is soluble fiber. &beta;-glucans, the most important cereal non-starch. &beta;-glucan, is abundant in oat kernels and exhibits a high viscosity at relatively low concentrations. Viscosity is an important rheological property of &beta;-glucan and is associated with beneficial physiologic responses that mediate appetite regulation. Oats were traditionally eaten as porridge with salt or sugar were added recent modern product innovation has created an array of oat products (Oat breads, oat cakes and oats milk <em>etc</em>.). Oats are used as an additive in Cereal breakfast, baked goods, oat milk and oat powder is incorporated in many Dairy products like (low-fat ice creams, yoghurts, cheese and other fermented drinks). It is stated that 3 g/day oat &beta;-glucan reduced the total and LDL cholesterol by five to ten per cent.</div>


Evaluation of sensory and nutritional properties of multigrain porridge

Oats as a Functional Food