Formulation and quality characterization of supplementary food- Panjeri
Department of Life Sciences and Nutrition, Capital Degree and PG College – Shapur Nagar, Hyderabad, Telangana, India.
Research Article
World Journal of Biology Pharmacy and Health Sciences, 2024, 19(02), 284–293.
Article DOI: 10.30574/wjbphs.2024.19.2.0526
Publication history:
Received on 03 July 2024; revised on 13 August 2024; accepted on 16 August 2024
Abstract:
The Panjeri (or Panjiri) is a traditional supplementary food made from different dry fruits and cereals. This supplementary food was formulated with locally available ingredients. It has ingredients such as wheat, almond, pistachios, raisins, dried fig, dates, walnut, cashew nut, makhana (fox nuts), plant-based seeds ghee, coconut, khareti seeds, sugar. However, the ingredients vary from a place to another place. The present study was aimed towards investigation the nutritional analysis of 100 gm of Panjeri sample. The results were carbohydrates- 59.5g/100 g, proteins- 7.1 g/100 g, fats- 23.2 g/100 g, fibre- 6.2 g/100 g, moisture content- 9.2 g/100 g, ash- 1 g/100. Mineral analysis showed different contents such as calcium- 78.2 mg/ 100 g, potassium- 286.4 mg/100 g, iron- 4.8 mg/100 g, magnesium- 4.8 mg/100 g, vitamin c- 1.2 mg/ 100 g, vitamin d- 3.1 mg/100 g. The antioxidant activity by DPPH was 1276 ppm and by FRAP it was 9.796 µmol. The microbial activity showed a total viable count of 100 CFU/ml, yeast & mould- <10 and coliform, E.coli, staphylococcus and salmonella were absent in the sample. The sensory analysis was done and the shelf life study showed no changes till one month showing a higher shelf life. The high nutritional content of panjeri is very beneficial for post partum and lactating mothers.
Keywords:
Panjeri; Nutritional Analysis; Antioxidant activity; Microbial Activity; Sensory Analysis
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