Development and Evaluation of Soy-Fortified Sattu

Abstract

'Sattu. is a roasted flour mixture of cereal and pulse combination and used as 'ready -to-eat' snack food in most parts of India. Owing to its high nutritional balance, long shelf life and excellent taste, sattu is also a popular supplement food especially in rural part of the country. Efforts were made in the present study to fortify soybean and wheat with bengal gram (Chickpea) in various proportions to prepare nutritious and ready to eat snack. The selected grains were moisture conditioned to 30% level, roasted, powdered and then blended in different proportions to develop an acceptable final product with maximum nutritional benefit and adequate shelf life. Soybeans were blended in the range of 10 to 40% while wheat was incorporated from 10 to 35% and the proportion of Bengal gram varied in the range of40 to 70%. The products developed were analyzed for their proximate composition, shelf life and sensory evaluation. Results indicated that protein content of the developed products increased from 16 to 72% when compared to the conventional wheat bengal gram sattu. while fat content increased by 26 to 139% depending upon the level of soybean fortification. Results of sensory evaluation showed that soy-wheat-sattu fortified up to a level of 30% soybean were acceptable. The shelf life studies indicated that soy-sattu could safely be stored in metallic containers up to 60 days during summer and rainy seasons.