Value Added Traditional Rice-Based-Snacks of Shillong and Coimbatore

The research was conducted with the primary objective to study the value addition (nutritionally) of the popular traditional rice-based snacks (RBS) and evaluate the effectiveness of the supplementation of the same on the undernourished children. The four most popular traditional RBS of the respective cities were selected as inferred from a consumer survey. Pukhlien of Shillong and kozhukattai of Coimbatore were selected for supplementation. To enrich the protein content, adzuki beans (Vigna angularis) and Pearl millet (Penniselum glaucum) were considered for the Shillong snacks while green gram (Vigna radiata) was considered for the kozhukattai. Other ingredients such as jaggery cane (Saccharum officinarum), dried ginger (Zingiber officinale) powder, ground nuts (Arachi shypogaea) and raisins (Vitis vinifera) were also incorporated in the specific snacks prepared to enhance the flavor, aroma and to increase calorific content.

Autorentext

Dr. Gracedalyne Rose Shylla Passah - Assistant Professor in the Department of Nutrition and Dietetics, Martin Luther Christian University, Shillong, Meghalaya. She is a Board Member of North East Slow Food and Agrobiodiversity Society (NESFAS) and a mentor for the Going Online As Leaders 2.0 (GOAL 2.0) program under the Ministry of Tribal Affairs.