ASSESSMENT OF NUTRITIONAL POTENTIAL OF INDIGENOUSLY MADE SPROUTED GRAM BISCUITS: A POTENTIAL USE IN PREGNANT PATIENTS.

Abstract

Protein deficiency during pregnancy can hinder foetal development and increase the risk of complications. Adequate protein intake is crucial for the formation of vital tissues and organs in the developing baby. The prevalent consumption of conventional biscuits, laden with refined flour, sugar, and unhealthy fats, has led to a surge in global health concerns. Sedentary lifestyles, coupled with the ubiquity of such snacks, contribute to weight gain, elevated cholesterol, and heightened risks of chronic diseases. Addressing this, there is a growing demand for healthier options without compromising taste or convenience. This study introduces sprouted gram biscuits as an innovative and nutritious alternative. The sprouting process enhances the biscuits' nutritional profile by augmenting the accessibility of vital nutrients and breaking down anti-nutrients for improved digestion. The recipe incorporates sprouted green gram, whole Bengal gram, cowpea, and green peas in a specific combination, resulting in a high-protein, low-carbohydrate, and high-fiber composition. The nutritional analysis reveals substantial protein content (58.01%), significant fiber (9.84%), and minimal fat (5.5%). With an energy value of 361.18 Kcal per 100 grams, the biscuits also boast notable levels of calcium and vitamin B12. Sensory evaluation by 10 panelists confirms satisfaction in color, taste, texture, shape, and crunchiness, with ratings not exceeding three on a Hedonic scale of nine. In conclusion, this study underscores the potential of sprouted gram biscuits as a healthful snack alternative. The combination of sprouted gram from four pulses in a wheat flour base yields a nutrient-packed biscuit with high fiber, protein, and essential vitamins and minerals. With reduced carbohydrates, these biscuits offer a healthier choice without compromising on flavour, making them suitable for those seeking a balance of taste and nutrition especially during antenatal period.