Pantnagar Journal of Research

Abstract

Mung bean (Vigna radiata), commonly called green gram, is a nutrient-rich legume from the Fabaceae family, widely consumed for its health benefits and versatility in savoury and sweet dishes. It is a valuable source of plant-based protein, dietary fibre, essential vitamins, and minerals, making it an integral part of balanced diets globally. Corn (Zea mays), a gluten free cereal staple, is equally celebrated for its high content of carbohydrates, protein, and essential micronutrients such as magnesium, phosphorus, and vitamin B complexes. Despite their inherent nutritive properties, mung bean and corn exhibit anti-nutritional factors such as phytates and tannins that can reduce nutrient absorption and bioavailability. Enhancing these grains’ nutritional profiles while addressing these limitations is crucial for their effective incorporation into health-focused diets. This study utilized germination and lactic acid fermentation as innovative processing techniques to improve the digestibility and bioavailability of nutrients in mung bean and corn. These processes have been shown to reduce anti-nutritional compounds, enrich grains with beneficial bioactive compounds, and enhance their overall nutritional quality. Nine composite flours were developed by blending different ratios of germinated and fermented flours of mung bean and corn. The physico-chemical properties, such as moisture content, nutrient composition, and texture, were analyzed alongside anti-nutritional factors to evaluate the suitability of these flours. The findings underline the significant potential of predigested flours for creating value-added recipes that cater to modern dietary needs, including high-protein, high-fiber, and gluten-free food products. These flours could be pivotal in addressing nutritional deficiencies, improving gut health, and developing functional foods to support better health outcomes. Coconut is a versatile and widely cultivated crop in tropical regions like Kerala and plays a vital role in the agrarian economy and local diets. Coconut milk, extracted from mature coconut kernels, is rich in healthy fats and micronutrients, making it an ideal base for plant-based food innovations. With the rising demand for dairy-free alternatives, coconut milk has gained prominence in developing lactose-free fermented products. Yoghurt prepared from coconut milk offers a nutritious, vegan-friendly option. This study aimed to standardize coconut milk-based yoghurt and evaluate its quality as a potential dairy alternative. Coconut milk was extracted, pasteurized, and blended with homogenized cow milk in varying proportions (T0-T10). The formulation with 60% coconut milk (T6) received the highest sensory evaluation score (8.36) based on a nine-point hedonic scale. Physicochemical analysis of T6 showed moisture (72.80%), acidity (0.38%), pH (4.71), water holding capacity (48.21%), syneresis (2%), viscosity (3800cP), curd tension (38.50), peroxide value (0.80 milleq. /kg), TSS (15.5 ^° (Bx)), total sugars (8.5%), reducing sugars (3.9%), carbohydrate (4.50g/100g), protein (2.28g/100g), fat (12.10%) and energy (142.90Kcal) which revealed favorable nutritional and functional properties, indicating significant potential for commercial-scale production of coconut milk yoghurt