INTRODUCTION TO CONCLUSION

CHAPTER - I

DEVELOPMENT AND EVALUATION OF PANCAKE AND WAFFLE

MIX BY USING VALLARAI (CENTELLA ASIATICA)

INTRODUCTION

Ready-to-cook food products have gained significant market share because they are
the closest alternatives to our everyday foods. Culinary practices and eating habits are. vast
alterations throughout the past few years as a result of social modification, urbanization, and
cultural shifts. Pancakes are a popular wheat-based breakfast item enjoyed in the morning.
They are produced using various quick mixes. It is consumed by parts of the globe with several
regional names. (Yemmireddy et al., 2013).

The food sector has introduced healthier foods due to the health-conscious period. The
pancake and waffle mix plays a major role in the market and they have great demand because
of the variety of product and their convenience in preparation. Pancakes and waffles depend
on weight-based products that are consumed globally by all age groups. People nowadays
prefer food that is both sufficient in health benefits and nutritious, as determined by their own
health needs. Wheat, rice, and maize are the three most commonly farmed cereal species.
Cereals constitute a staple diet in practically every country in the world and are essential to
human nutrition, But there are also some other significant cereals, such as barley, sorghum,
and millet. (Preet Kour et al.,2022).

Millets are referred to as "the nutri-cereals of today, as well as the coarse grains of
yesterday." Millets are called " crops of the future" because they can withstand most pests and
diseases and thrive in the harsh circumstances of mostly dry and desert regions of Asia as well
as Africa.(Karuppasamy Pushpavalli..,2015). A rich supply of vital macro- and
micronutrients, dietary fiber, protein, carbs, fats, and phytochemicals can be found in nutri-
cereals. The methods of processing have a big impact on the digestibility and nutrient content
of millet. All people may afford a healthy, nutrient-dense diet with millets. Millets are a
promising new weapon in the fight against hunger and food insecurity. Currently, Nutri-cereals
have attracted much interest because of their favorable characteristics (calcium, dietary fiber,
proteins, vitamins, minerals, and essential amino acid content). (Nanje Gowda et al.,2022).

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 The development and standardization of a nutritious pancake and waffle mix was the
intended objective of this study. The major ingredient in the premix is vallarai (Centella
asiatica), which is made up of foxtail millet flour, ragi flour, bajra flour, wheat flour, jaggery,
and cocoa powder. A well-known and respected herbal medicine, Centella Asiatica shows
promise as a pharmacological aid for treating a wide range of conditions. Pharmacological
effects include wound healing, immunomodulation, anticonvulsant, antiulcer,
antileprotic/antitubercular, and diuretic, among others. Its biologically active elements, namely
Saponins, flavonoids, tannins, centelloside, and brahmic acid are often linked to its strong
protective action on the central nervous system. There have been several pathways linked to
the neuroprotective action of Centella Asiatica, to reduce the level of oxidative stress in the
brain. (Arvind jantwal et al.,2021).

Various Research has shown that the powder form of vallarai is used to treat diabetes
mellitus, urinary tract infections, and leucorrhea, and also used to improve memory power and
purify the blood. (T.G. Nithya et al.,2012). A sufficient number of nutrients, including
carbohydrates, protein, vitamins, and minerals, are present in foxtail millet. Because foxtail
millet grains are coarse, approximately seventy-nine percent of the wheat is broken down into
smaller pieces that cannot be broken down further. and contains some anti-nutritional
ingredients and a high fiber content. Similar to other millet, foxtail millet has laxative
properties that are advantageous for a healthy digestive system. It aids in digestion and
promotes bowel movements. Additionally, it is an excellent source of crude fiber. Beyond its
nutritious value, foxtail millet is a great addition to spaghetti, cereal cereals, pancakes from
scratch, fortifying food or broth, and manufacturing drinks with alcohol. Numerous health
advantages of foxtail millet have been discovered, including the prevention of cancer and its
diabetic and hypolipidemic properties, in addition to its nutritious qualities. Around the world,
foxtail millet is becoming more and more popular since it can be incorporated into a regular
diet in a variety of ways, such as porridge, drinks, and ready-to-eat snacks. (Nitya
sharma..,2017).

Setaria italica also referred to as foxtail millet, is a relatively small amount of millet with
the following approximate nutritional values: sixtieth carbohydrates, three percent fat, 19
percent dietary fiber, seven percent ash, eleven percent protein, and 6.7 mg/100 g of chemicals
known as phenolic". (Laghima Arora et al..,2023).

2
 It has been researched that eating millet improves health outcomes and provides a
balanced nutritional profile. In addition to improving overall nutrition, most of these nutrient-
dense products will keep minor millets from going extinct and create a way for a more
comprehensive strategy to preserve our priceless agricultural heritage. (Zainab
Fatima..,2019).

Ragi contains the highest concentration of calcium, phytochemicals, and antioxidants,

among other nutrients which contribute to its easy and gradual digestion. As a result, it
effectively aids in blood glucose control in diabetic patients. We feel this way because of the
fiber's bulk and the slower pace of digestion. less calories and, as a result, might aid in
preventing us from consuming too many calories. Consequently, since it has little sugar and
distributes insulin and glycogen into the body gradually, ragi is regarded as the perfect food for
those with diabetes. (Anuradha D. Desai et al.,2010).

As a whole grain, ragi contains more vitamins and minerals than any other cereal, even
millet. It fits well with a vegetarian diet and is a great source of nutrition. Per 100 grams of
finger millet flour, contains 336 kcal of energy, 7.7 grams of protein, 3.6 grams of fiber, 1.5
grams of fat, 344 mg of calcium, 3.9 mg of iron, and 72.6 grams of carbohydrates. In addition,
it includes more calcium than any other cereal, but it also contains high-quality protein, vital
amino acids, vitamin B, and phosphorus. As a result, it provides growing children, expectant
mothers, the elderly, and patients with a good nutritious source of nutrients. ( Shaikh Sahil
Mukhtar et al.,2018).

Bajra is abundant in magnesium and supports the cardiovascular via reducing cholesterol
levels, which also reduces the chance of having a cardiac event or stroke. It also contains some
plant lignans that the body transforms into animal lignans. It is also known that these lignans
can prevent heart disease. It's also well known that bajra lowers cholesterol. It aids in regulating
the body's glucose receptors. Diabetes incidence is lowered by at least 30% in populations
where foods high in magnesium, especially in bajra, are consumed. Foods high in fiber are
excellent for the digestive system and aid in better, more frequent bowel movements because
they thicken the stool and encourage the flow of stool through the colon, known as peristalsis.
(Vikas Gupta et al.,2022). One hundred grams of bajra and has three hundred and sixty
calories, 13 grams of moisture, 14 grams of amino acids, five grams of lipids, and 3 grams of
minerals. One gram of fiber, 66 grams of carbs, 43 mg of calcium, twenty-two milligrams of
phosphorus, and nine mg of iron. It is important to acknowledge millet as an edible food and

3
dietary supplement, even though it provides the fiber, proteins, energy, minerals, vitamins, and
antioxidants required for human health. Millets have been connected to a number of potential
health advantages, such as dropping blood pressure, risk of heart failure, cholesterol,
tumor incidence, slower digestion, and digestive problems. bulk. Millets have also been linked
to a reduction in hypertension and risk of coronary artery disease. (D.Patni..,2017).

More phenolic antioxidants are found in cocoa than in most other foods. The majority of
flavonoids' antioxidant action is attributed to procyanidins, epicatechin, and catechin. ( Razola-
Díaz MDC et al.,2023). Recent decades have seen the majority of research on chocolate and
cocoa, with the main focus being on the relationship between the intake of cocoa and the
possibility of coronary heart disease. There are many physiological advantages of cocoa
powder including anti-aging, anti-inflammatory, antioxidant, and enhancement of endothelial
cell activities, all of which boost cardiovascular health. (David L. Katz et al.,2015).

Newer studies have shed light on the potential advantages of cocoa consumption for
additional organ systems. Its primary health benefits include causing malnourished individuals
to gain weight, stimulating the neurological system, enhancing digestion and excretion,
elevating mood, and lowering oxidative stress. A rich source of protein, cocoa powder also has
significant levels of iron, calcium, zinc, copper, sodium, and potassium in addition to vitamins
A, C, and riboflavin. (Yusuf A. B et al., 2022).

To make jaggery, sugarcane juice is concentrated and then sold in solid and semi-liquid
forms. In addition, the sap from several palm trees, including the sago palm (Caryota urens L.),
wild date palm (Phoenix sylvestris Roxb.), coconut palm (Cocos nucifera L.), and palmyra
palm (Borassus flabellifer L.), is used to make jaggery. jaggery is made up of longer chains of
sucrose, it is far more complicated than sugar. Because of this, it digests more slowly than
sugar and releases energy gradually rather than all at once. Long-lasting energy is produced by
this, and it poses no risks to health. This can keep them safe from asthma, cough & cold,
congestion in the chest, etc. (Archana G. Lamdande et al.,2018). Important minerals are
abundant in it, For every 100 grams of jaggery, there are 40 mg of calcium, 70 mg of
magnesium, 1058 mg of potassium, 20mg of phosphate, 19–30 mg of salt, 10–13 mg of iron,
0.2 mg of manganese, 0.2 mg of zinc, 0.1mg of copper, and 5.3 mg of chloride. (Nath et
al.,2015).

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OBJECTIVES:

The study entitled DEVELOPMENT AND EVALUATION OF PANCAKE AND

WAFFLE MIX BY USING VALLARAI (CENTELLA ASIATICA) is presented under the
following:

 To develop and evaluate the two different variations of pancakes and waffle mix using
vallarai powder.
 To standardize the proportion in preparation of the developed pancakes and waffle mix.
 To assess the sensory attributes of the developed pancakes and waffle mix.
 To assess the generated product's proximal values.
 To find out the produced pancake and waffle mix shelf life.

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 CHAPTER-II
REVIEW OF LITERATURE

The study deals with, “ DEVELOPMENT AND EVALUATION OF PANCAKE AND

WAFFLE MIX BY USING VALLARAI (CENTELLA ASIATICA)” is examined under
the subsequent headings:

2.1 CENTELLA ASIATICA:

2.1.1 Overview

2.1.2 Pharmacological Activity

2.1.3 Nutritional Values

2.1.4 Health Gains Of Centella Asiatica

2.2 FOXTAIL MILLET:

2.2.1 Overview
2.2.2 Advantages Of Foxtail Millet

2.2.3 Nutritional Content

2.3 PEARL MILLET:

2.3.1 Overview

2.3.2 Nutritional Content

2.3.3 Wellness Advantages Of Pearl Millet

2.4 FINGER MILLET:

2.4.1 Overview

2.4.2 Composition Of Nutrient

2.4.3 Health Advantages Of Finger Millet

2.5 WHEAT:
2.5.1 Overview

2.5.2 Nutrient Values

2.5.3 Health Benefits Of Wheat

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2.6 COCOA POWDER
2.6.1 Overview
2.6.2 Nutrient Content

2.6.3 Health Aids Of Cocoa Powder

2.7 JAGGERY
2.7.1 Overview
2.7.2 Nutritional Composition

2.7.3 Health Benefits Of Jaggery

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2.1 VALLARAI (Centella asiatica):

2.1.1 OVERVIEW:
Vallarai is a valuable herb that is widely used throughout India and is gaining popularity
in the West. This herbaceous, frost-tender perennial plant, often known as gotu kola or
pennywort, belongs to the Apiaceae family of flowering plants. Centella asiatica's significant
components, triterpenoid and saponins, are thought to be responsible for its wide range of
medicinal properties. In addition to healing wounds, the herb is recommended for treating a
wide range of skin conditions, including the condition of leprosy, inflammation of the skin,
diarrhea, fever, vomiting, and disorders of the female genitourinary system. It is also indicated
to alleviate stress and to boost cognitive function. (Kashmira J. Gohil. et al., 2011).

The Brahmi (C.asiatica, B.monnieri) contains a considerable number of secondary

metabolites, which provide active substances that stimulate cell upgrading and improve
physical and mental health. Brahmi leaf is an excellent example of an Ayurvedic plant that
includes necessary nutrients, antioxidants, and phytochemical components all in one leaf.
Brahmi leaf is currently in high demand due to its numerous uses and advantages for ADHD
(Attention Deficit Hyperactivity Disorder) and other health conditions. Brahmi leaves can be
dried in a cabinet dryer and kept for an extended period without a refrigerator. It can also be
eaten raw as a vegetable. To boost the nutritious content of any food, powdered air-dry Brahmi
leaf is added. (Amaravathi T et al.,2020).

The plant is also referred to as gotu kola Throughout India, China, Sri Lanka, Nepal, and
Madagascar, C. asiatica has been used medicinally for thousands of years. It is regarded as a
"Brain diet" in India and serves as one of the most crucial herbs for wound repair, addressing
skin issues, and reviving nerves and neurons in the brain, among many other maladies.
(Udumalagala gamage chandrika et al.,2015).

More than Seventy phytochemicals have been found in C. asiatica, according to scientific
research. Triterpenes, flavonoids, essential oils, alkaloids, and amino acids are abundant in it.
The main phytochemicals in C. asiatica are identified in the literature that is currently available.
The chemical structure of C. asiatica is complex and varied, with the following main groups:
phenolic chemicals (tannins, flavonoids), alkaloids, carbohydrates, and terpenes

8
(monoterpenes, sesquiterpenes, diterpenes, triterpenes, tetraterpenes). (Conrad O.
Perera.,2018).

2.1.2 PHARMACOLOGICAL ACTIVITY:

COGNITIVE FUNCTION:
Asiatic acid has been shown to reduce neurogenesis deficits brought on by 5FU
chemotherapy in the hippocampus region and to avoid spatial working memory impairments.
It has been discovered that C. asiatica water extract improves cognitive function by promoting
dendritic arborization and synaptic differentiation about Aβ. Gotu-kola extract administered
for weeks at a certain concentration has been proven to be effective in treating cognitive
function impairment following a cerebral infarction. By stimulating the mitochondrial
biogenesis and antioxidant response gene and restoring calcium homeostasis, water extract
boosted cognitive performance. Oxidative overload and damaged mitochondria are important
factors in cognitive disorders. In a study including aluminum-induced cognitive impairment
and mito oxidative damage, C. asiatica was shown to have potential neurological protective
properties. ( Nishita jaiswal et al.,2017)

ANTIOXIDANT PROPERTY:
Good antioxidant for lipid-containing meals was obtained by steam distilling the essential
oil of C. asiatica. The antioxidant properties of it and butyl hydroxyl anisole (BHA), a synthetic
antioxidant. A considerable amount of the herb's significantly increased antioxidant activity is
commonly attributed to the presence of polyphenol, flavonoid, β-carotene, tannin, vitamin C,
and DPPH components in C. asiatica. ( ved prakash et al.,2017)

ANTIPATHOGENIC ACTIVITIES:
Since Centella asiatica extracts target the virulence of pathogens while maintaining their
cell viability, they can prevent the development of pathogenic resistance to antibiotics, making
them a promising candidate for naturally occurring anti-virulence drugs. Centella triterpenoids
might be thought of as phyto anticipations against a range of bacterial, fungal, and parasitic
organisms due to their selective cytotoxicity, antibacterial qualities, and capacity to ward
against pathogenic illnesses. (Sujata mandal et al.,2023

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NEURODEGENERATIVE DISEASES:
The most well-studied neuroprotective uses of madecassoside and asiaticoside relate to
their immunomodulatory effects on Parkinson's disease (PD) and Alzheimer's disease (ADLD).
Features common to both progressive disorders are neuronal loss and impairment to neural
circuitry. The triterpene compounds obtained from aqueous or ethanolic extracts of C.asiatica,
which mostly contain Asiatic acid, asiaticoside, and madecassoside, have been shown to exhibit
high amounts of free radical-scavenging capacity and significant reducing potential. Overall
antioxidant activity appeared after C. asiatica isolates were given to PC12 pheochromocytoma
cells and human IMR32 neuroblastoma cells that were under oxidative stress caused by Aβ.
The pathophysiology of AD involves the formation of ROS produced by aggregated Aβ, which
subsequently causes neurotoxicity. Through direct removal of uncontrolled ROS formation by
C. asiatica extracts, as well as regulation of the antioxidant defense system, this effect is
accomplished. Research suggests that the Asiatic side and Asiatic acid, two of the active
triterpene components of C. asiatica, are primarily responsible for the antioxidant activity of
the extracts. (Shinjini Bandopadhyay et al.,2023)

2.1.3 NUTRITIONAL VALUES :

NUTRIENTS QUANTITY ( PER 100g)

Moisture content(%) 87.7
Vitamin-C(mg) 48.5
Vitamin –A (µg) 442
β – Carotene(µg) 28.95
Protein (%) 2.0
Iron (mg) 21
Carbohydrates (%) 6.7
Ash (mg) 32.0
Calcium (mg) 171
Crude fibre(%) 1.8

TABLE 1: Nutrient content of centella asiatica. Source: (Hashim.P.,2011)

There are 37 Kcal in 100 g, On average, vallarai has high quantities of calcium (170 mg)
and potassium (392 mg), and low levels of protein (2%), carbs (6%), and fat (0.2%). It also

10
contains 1% crude fiber, 1% ash, 88% fluids, 33 mg of phosphorus, 6 mg of iron, and 20 mg
of salt. Centella also includes high concentrations of vitamin B1 (0.10 mg), B2 (0.20 mg),
niacin (0.2 mg), carotene (2645 µg), vitamin C (49 mg), and folic acid (440 µg). (Hashim.
P.,2011)

2.1.4 HEALTH GAINS OF CENTELLA ASIATICA :

The active chemicals in Centella asiatica stimulate cell upgrading and improve both
physical and mental health. Their secondary metabolites are plentiful. The vallarai leaf, which
contains all the essential nutrients, antioxidants, and phytochemical components in one leaves,
is the best illustration of an Indian plant. Ballarat leaf has gained a lot of attention lately because
of its many benefits and uses for ADHD (Attention Deficit Hyperactivity Disorder) and other
medical issues. Vallarai leaves don't need to be refrigerated; they can be dried out in an
enclosed dryer and kept for a few months. They can be eaten like a vegetable as well. To
increase the calorie content of any food, the dried leaf is crushed and added. People are staying
away from functional foods. This points the way to several health problems, and to solve them,
locally available, affordable, and nutrient-dense foods are needed. The ease of cooking, as well
as battling health risks including ADHD (attention deficit hyperactivity disorder). (
Amaravathi et al.,2020)

2.2 FOXTAIL MILLET (Setaria italica L):

2.2.1 OVERVIEW:
Foxtail millet is mostly grown in dry and semi-arid parts of the world. India is second in terms
of production of foxtail millet after China, and both of these nations have a rich history and
culture centered around this crop. While foxtail millet was formerly a widely grown crop, its
significance has since dwindled, and it is now only a sporadically planted crop that supports
only a few population's dietary needs. (Lydia Pramitha et al., 2023).

One of the oldest crops is foxtail millet, which is said to have originated in Gansu County in
Northwest Asia, roughly 5900 BC. Geographically, the area extending from Afghanistan to
India is said to have given rise to the crop. A hybrid of proso millet (P. miliaceum) and foxtail
millet originated in ancient China. According to Vavilov, the main hub for the evolution and
diversification of foxtail millet was East Asia, specifically China and Japan. Nowadays, one
may find foxtail millet in most of China, parts of India, the US, the United States,

11
the Korean peninsular, Indonesia, Japan, Australia, and the far north of Europe. (Moharil et
al., 2019). One of the oldest crops in the world is foxtail millet, which dates back 7,400–7,900
years to the earliest bachao botanical macro remains discovered throughout the Yellow River
Valley of northern China's Cishan and Peiligang ruins. The Great Plains across the north and
west, Colorado in the south, as well as the Dakotas, Kansas, Wyoming, and Nebraska are the
main growing regions for foxtail millet. In several regions of southern Europe, foxtail millet
predominantly grows for feed. In India, Tamil Nadu, Karnataka, Andhra Pradesh, Rajasthan,
Madhya Pradesh, and Chhattisgarh are the states where it is primarily cultivated. (Singh et al.,
2017).

It takes 75–90 days for a kind of foxtail millet to mature. It grows best in regions that
receive 500–700 mm of rain annually and summer showers. The ideal growing range for foxtail
millet is 16 to 26°C, while it may withstand temperatures as high as 35°C. Except for saline
soils, it may grow on soils ranging from sand to heavy clay, albeit very rich soils are necessary
for optimum yields. It thrives in light soils like black cotton, alluvial, and red loams
(Hariprasanna, 2023). It produces roughly one-third less fodder than maize—one tonne on
2.5 inches of rainfall—and can thrive in both sandy and loamy soils. It may grow over soils
close to sea level as well as at greater elevations of about 1.5 km. It is economically significant
in the mostly dry tropical regions and can be taken out 75-90 days after seeding. (Niranjan et
al.,2017).

2.2.2 ADVANTAGES OF FOXTAIL MILLET:

A rich source of nutrition is foxtail millet. Amino acids are abundant in it. Eight necessary
amino acids can be found in foxtail millet, with lysine being the most variable and methionine
and valine following closely behind. It also contains significant levels of fatty acids and
minerals. While palmitic and stearic acids are the most prevalent saturated fatty acids, linoleic,
oleic, and linolenic acids are the most prevalent unsaturated fatty acids. That increases hunger.
As an astringent, it works effectively. The high concentration of tannins is the reason for this.
It helps the gallbladder function, which makes it a diuretic. One of foxtail millet's greatest
health benefits is this. (Kuldip Verma et al.,2023)

Foxtail Millet includes Vitamin B1, which aids in the synthesis of the neurotransmitter
acetylcholine. It aids in the transmission of information from muscles to nerves. It helps to
manage blood pressure, lowering the risk of heart blockage. A lack of vitamin B1 causes the
heart to operate improperly (Abhisek Mishra et al.,2022). For uncontrolled moderately

12
hypertensive subjects, daily administration of fifty grams of whole foxtail millet substantially
lowered Blood pressure, body mass index, body fat percentage, and fat mass; however, this
was the way they ate. The combination of dietary fiber, protein, minerals, and micronutrients,
along with reduced consumption of lipids and fats, may cause whole foxtail millet to lower the
heart rate. (Jing Shan et al.,2018)

2.2.3 NUTRITIONAL CONTENTS:

Foxtail millet grains are small and ovoid, around two millimeters. Grain is encased in
thin hulls and must be dehulled before it can be consumed. The grains of foxtail millet have a
long shelf life. Foxtail millet is a high-nutritional-value food that is high in fiber, protein, zinc,
and magnesium. A glycemic index (GI) of 59 indicates that it is considered moderate. Eating
foxtail millet causes a more gradual absorption of sugar into the circulatory system in
comparison to wheat and rice. The fiber in the form of -glucans (42.6%) increases sugar and
cholesterol metabolism, resulting in lower levels of sugar and cholesterol, which is excellent
for diabetes and cardiovascular disease prevention. It has high levels of folate, thiamin,
riboflavin, and niacin. The correct operation of the brain and neurological system depends on
these B vitamins. Foxtail millet contains antioxidants such as flavonoids, which protect neurons
from inflammation and may improve memory performance (Hariprasanna., 2023).

Easy to digest, non-glutinous, and relaxing is foxtail millet. With amino acid levels
similar to corn, foxtail millet has a low lysine content. It has a high methionine and leucine
content. A low glycemic index and delayed sugar release make the starches in foxtail, proso,
and barnyard millets more digestible than maize starch. Certain varieties of foxtail millet
contain 100% amylopectin starch. (Moharil et al.,2019). It is high in protein 14%, fat 6%, and
calcium. In addition to having an increased nutritional value of digestible protein than wheat
and rice, foxtail millet also has seven of the eight necessary amino acids, which are non-
synthesizable by the human body. The amount of edible fiber in a grain of foxtail millet is over
2.5 times higher than that of rice, making it a potential source of fiber that is essential for
gastrointestinal and colon wellness (Singh et al.,2017).

Its barn has nine percent crude oil, which is high in omega-3 fatty acids thirteen
percent, and polyunsaturated (66.5%). The health advantages of this millet are distinct from
those of other grains; its starch content fluctuated between 65.59 to 74.12 g/100 g, its total
protein concentration varied from 11.85 to 20.58 g/100 g, and its amino acid content from 0.25

13
to 4.31 g/100 g. Additionally, it contains the following nutrients: calcium (18.2 mg), sodium
(1.3 mg), zinc (0.59 mg), magnesium (143 mg), iron (6.24), copper (0.59), niacin (2.21 mg),
folate (36.7 mg), potassium (364 mg), folic acid (2.39 mg). (Zhang.,2007).

NUTRIENTS QUANTITY PER (100g)

Ash 2.0 - 3.5

Crude protein 11.2-15.0

fat 4-7

fiber 5 – 7.0

Carbohydrate 59.0-70.0

Caloric value 342.71

Fe 3.26 – 19

Ca 10.0 - 30.0

Zn 2.14 – 9

Cu 1 -3.0

TABLE 2: Nutrient composition of foxtail millet source : (Bachate et al.,2022)

2.3 PEARL MILLET (Pennisetumglaucum):

2.3.1 OVERVIEW:
Pearl millet (Pennisetumglaucum) also referred to as bajra. One of the most significant
cereals that grows in tropical regions of the world, mainly India and Africa. It is one of the
latest millets used by our ancestors. It is renowned for having a high fiber content. In several
Indian states, such as Rajasthan and Gujarat, it is a regular dinner. According to earlier research,
pearl millets are a great way to get micronutrients like zinc and iron. Phytic acid and
polyphenols are among the antinutrient factors and inhibitors found in pearl millet, which
contribute to the limited bioaccessibility of iron and zinc. Dieticians and nutritionists advise it

14
as a healthier option for overall health because of its possible health benefits, which have
caused it to become more popular.(Shubhra saraswat et al.,2019).

Bajra ranks third in terms of nutritional value behind rice and wheat but is an important
source of nutritional security and dietary energy for those living in rural areas of various parts
of India. Its protein level is higher and its amino acid balance is better than that of other major
grains like rice, wheat, and maize. It also has a high fat content, fiber from food, and
several minerals like iron and zinc. Bajra is high in iron and zinc, according to research from
the International Crop Research Institute for the Semi-Arid Tropics (ICRISAT), in Hyderabad.
Various cultivars have varying levels of iron content, ranging from 42 to 67 mg/kg, and zinc
content, ranging from 38 to 50 mg/kg. Similar to other cereals, millets are nutrient-dense, high-
energy foods, and some have even higher protein and mineral content. They are especially high
in calcium, iron, B vitamins, and dietary fiber. Despite having a high nutritional content and
variety, millet has become less popular than other cereals like rice because of changes in
consumer behavior. (M.G. Phalphale et al.,2021)

The perception of functional bakery items as being healthier than their counterparts has
led to an increase in demand for them in recent years. Fortification could be achieved by using
millet, which is a staple food for the less fortunate segments of society. With its mineral and
micronutrient contents on par with or even better than many cereals, minor millet has only been
widely used as food in its native region, and traditional dishes, these millets have a good chance
of giving customers nutritional security (Kanchana et al.,2018)

2.3.2 NUTRITIONAL COMPOSITION:

Pearl millet is an excellent source of vitamins, minerals, fibre in the diet, protein, and
energy. It digests fat better than other cereals and has a greater level of fat. This has a higher
concentration of n-3 fatty acids, which are vital for nutrition, in addition to having a high
unsaturated fatty acid level. Pearl millet has the greatest macronutrient content of all millets
and is notably rich in soluble and insoluble dietary fibers as well as resistant starch. Pearl millet
is higher in nutrients and has a deeper root system than other cereal crops including wheat, rice,
maize, and sorghum. This deeper root system permits the plant to utilize nutrients from the soil.
Minerals like iron, zinc, magnesium, copper, manganese, potassium, and phosphorus are
prominent in this crop. It is a rich source of energy with a high fiber content of 1.2 grams per
100 grams and a calorific value of 361 kcal/100 grams. Pearl millet has a greater protein content

15
and is an outstanding source of calcium, magnesium, folic acid, vitamin B, and vitamin A
(Singh et al.,2018).

NUTRIENTS QUANTITY (PER 100g)

Calories 361 kcal

Protein 10.4 g

Carbohydrates 72.6 g

Fat 1.9 g

Fibre 1.6 g

Calcium 25 g

Zinc 3.1g

TABLE 3: Nutrient composition of pearl millet (Chapke et al., 2018).

2.3.3 WELLNESS ADVANTAGES OF PEARL MILLET:

Pearl millet is beneficial for diabetic people, Compared to other foods, it digests more
slowly and produces glucose more slowly because of its comparatively low glycemic index.
This allows for prolonged periods of steady blood sugar control. The pericarp and grain testa
of pearl millet contain phenolic chemicals, specifically flavonoids, which can suppress the
formation of tumors. Its strong iron and zinc concentration may aid in boosting HB and warding
off anemia. Pearl millet is free from gluten, making it an ideal gluten-free diet for those with
celiac disease who want to maintain a typical and nutritious diet. Pearl millet has a high
phosphorus level. Phosphorus is essential for both the development and growth of bones as
well as the synthesis of ATP, our body's energy unit. Pearl millet's phytonutrients and lignin
have potent antioxidant qualities that help ward off heart-related ailments. For this reason,
pearl millet is considered good for heart health. ( Monika Satankar et al., 2020)

16
2.4 FINGER MILLET (Eleusine coracana L):
2.4.1 OVERVIEW
Ragi, also referred to as finger millet, is a prevalent crop. In Sri Lanka, it's also
commonly called Korean, and throughout Africa, it goes by several different names. In parts
of eastern and central Africa as well as India, millet has long been used in this essential staple
meal. The traditional methods in India for preparing finger millet for beverages, porridges, idly,
a dosa, and roti were grinding, malting, and fermentation. Based on research, there is a negative
correlation between the incidence of type 2 diabetes, BMI, insulin resistance, total cholesterol,
metabolic syndrome, and death from cardiovascular diseases and the consumption of whole
grains and cereal fiber. With very few reports of negative effects, finger millet is an inexpensive
millet that has greater fiber concentrations, several minerals, and phytonutrients. It is a millet
that merits consideration. This review aims to investigate the potential health advantages of
processed finger millet, with emphasis on its glycemic and nutritional characteristics.(S.
Shobana et al.,2013)

In South Karnataka, ragi is a staple diet, Finger millet is are less focused and used crop
in semiarid and tropical regions, although having thirty times more calcium than rice and other
significant nutritional benefits. Since finger millet contains no gluten and may thus be
consumed by persons with gluten allergies and stomach issues, it presents a huge opportunity
for processing finger millet into a wide range of food products in developing nations. The
processing and transformation of millet grains into beverages and food products with additional
value presents a significant opportunity for developing nations. (Ishwar Patel et al.,2016).

Additionally, since millets don't contain gluten, those with stomach (or abdominal)
disorders should use them. Finger millet is historically processed in India using a variety of
techniques, including grinding, malting, and fermentation, for use in drinks, porridges, sand
roti (unleavened flat bread), dosa (fermented pancake), and idli (fermented steamed cake). The
current study examines the many uses of finger millet in India as a vital dietary supplement
with a host of health advantages.( Padmaja Jagati et al.,2021)

17
2.4.2 COMPOSITION OF NUTRIENTS:
When compared to the two other primary grains in the world, rice, and wheat, finger
millet has a notably higher concentration of micronutrients, including vitamins and minerals.
Particularly finger millet includes three times the calcium content of milk and ten times that of
wheat, maize, and rice, making it the best source of calcium. It has 72.6% carbs, 7.3% amino
acids, 1.3% lipids, 19.1% total fiber, and 3% minerals. The high glycogen content of finger
millet is composed of out of 1.04% unrefined sugars, 11.5% non-starchy carbohydrates, and
65.5%, Finger millet has a substantially greater nutritional fiber level (11.5 percent) than brown
rice, refined rice, and all other grains combined. ( Ashik Somarajan K.,2022).

In comparison to other millets, finger millet has a nutritionally balanced protein

percentage that ranges from 4.9% to 11.3%. The essential amino acid content of finger millet
is around 44.7%, greater than the FAO reference protein's 33.9% content. Linoleic acid,
palmitic acid, and oleic acid make up the lipid content of finger millets, which is approximately
5.2%. 1.3% of the fat is present as free lipids. The little germ in finger millet lends the cereal
its low-fat level. ( Indurekha Mahapatra et al.,2021). High in nutrients, fiber speeds up the
intestines' transit time and supports the maintenance of a healthy digestive system. This will
result in a drop in blood serum lipoprotein cholesterol total value and blood nocturnal glucose
level. Finger millet's fiber content promotes both the immune system's growth and the
improvement of calcium's bioavailability. It works effectively against cancer of the bowel. It
is advised that men and women maintain a daily diet containing around 38g and 25g of total
fiber, etc. ( Palanisamy Bruntha Devi et al.,2014).

NUTRIENTS QUANTITY (PER 100g)

Protein(g) 7.3
lipid (g) 1.0
Carbs(g) 73
Fibre(g) 4
Calcium(mg) 344
Iron(mg) 3.9

TABLE 4: Nutrient composition of finger millet.( Indurekha Mahapatra et al.,2021)

18
2.4.3 HEALTH ADVANTAGES OF FINGER MILLET:
The high fiber content of ragi helps you feel full longer and resists adverse cravings.
This facilitates weight loss. It turns glucose into insulin and reduces blood sugar levels in your
body. Early morning is the ideal time to consume ragi. It contains tryptophan, an amino acid
that promotes weight loss.(Amir Gull et al.,2014). Nothing compares to ragi's high calcium
content in cereal. Calcium is necessary for human bone growth and to prevent osteoporosis,
which results in brittle and weak bones. Therefore, it is recommended to drink ragi porridge
instead of taking ragi kanji, or calcium supplements. 100 grams of ragi contain 344 mg of
calcium, which is a substantial amount and great for your bones.( Padmaja Jagati et al.,2021)

Ragi can help decrease diabetes if consumed daily. This is because ragi has a high
content of polyphenols and dietary fiber. How much fiber ragi has can be determined by
comparing it to other whole wheat grains. Consuming ragi regularly lowers and stabilizes your
blood sugar levels. Because ragi is an absorbent, it takes up starch and makes it harder for your
body to digest. As a result, most ragi eaters hardly ever go hungry.(Pranita Patil et al.,2023)

Ragi is an anti-aging component, It includes important amino acids like lysine and
methionine found in ragi to protect your skin. Antioxidants included in ragi help your body
fight stress and slow down the aging process. You seem younger and healthier since it
rejuvenates skin cells. Vitamin E, which is great for your skin, is another ingredient in ragi.
The natural healing process of wounds is aided by vitamin E. (Attuluri Vagdevi et al.,2022)

2.5 WHEAT (Triticum aestivum):

2.5.1 OVERVIEW:
One of the most important cereal crops, wheat, is cultivated all over the world. Wheat
accounts for thirty percent of global grain output and fifty percent of the value of global grain
trade, respectively. Additionally, wheat is acknowledged as a fundamental food in more than
40 countries worldwide. 82% of the world's basic calories and 85% of its protein come from
wheat. Foods made with wheat have higher fiber content than foods made with meat. Compared
to other cereals, dough made from bread wheat flour has distinct viscoelastic characteristics. It
is regarded as a food with more fiber. Consequently, beneficial effects on the body's regulation
of intestinal processes, glucose, and cholesterol were noted. Wheat is mostly used to

19
manufacture chapatti or bread, but it is also used to make other baked goods . Over one-third
of the world's population relies on wheat as a staple diet due to its high nutritional content and
practicality. After wheat is harvested, the grain is separated from the stalks and chaff. Wheat
stalks are also utilized as building material and as bedding for animals. The demand for wheat
is rising globally, even in nations where the environment is not conducive to growing it. Wheat
production is being negatively impacted by global climate change, raising concerns about food
security.( Nazia Nahid et al.,2022)

Wheat flour is used to make essential wheat gluten, or seitan, as well as bread, biscuits,
candies, and noodles. In addition, wheat is utilized as animal feed, to produce ethanol, to brew
beer, as a raw material for cosmetics made of wheat, as a source of wheat protein for meat
alternatives, and to create composites made of wheat straw. Wheat lessens blood levels of
estrogen, which lowers the risk of prostate and breast cancer. Antioxidants included in whole
grains have been linked to a lower risk of developing numerous cancer types. The introduction
of fresh and enhanced versions of wheat that can yield higher yields and perform better across
a range of agro-climatic stresses and factors could boost wheat productivity and quality
(Anam Khalid et al.,2023). Wheat germ and bran serve as excellent sources of dietary
fiber that can help avoid or alleviate various gastrointestinal issues. Eleven different kinds of
milled wheat were examined for their phytochemical content and antioxidant activity,
including a variety of durum and red and white wheat. Bread made with whole wheat is healthy.

Wheat's development has undoubtedly been aided by its adaptability and large yields,
but these factors by themselves cannot explain why it currently rules most of the temperate
world. The primary characteristics that have given it an advantage over other temperate crops
are its unique traits, which allow it to be processed into a range of baked items, pasta and
noodles, and other processed foods. These properties are determined by the relationships
between and configurations of the grain-storing proteins. (Pawan Kumar et al.,2011)

2.5.2 NUTRIENT VALUES :

The nutritional importance of wheat proteins should be acknowledged, particularly in
developing countries where a significant portion of the diet may consist of bread, noodles, and
other foods. Wheat constitutes more than half of the diet's carbs and twenty percent of its total
energy. It contains high levels of carbs (79%), protein (15%), fat (3%), and minerals (3%), as
well as vitamins (thiamine and vitamin B) and minerals (zinc, iron). Additionally, it is a good

20
source of trace minerals that are important for overall health, including magnesium and
selenium. The real seed is found in the pericarp, often called the fruit, of the wheat grain,
which is referred to as a caryopsis. Roughly 72% of the protein is kept in the endosperm of the
seed, constituting between eight and fifteen percent of the protein content overall per weight of
grain. The kernels of wheat also contain large levels of pantothenic acid, riboflavin, and a few
other minerals, carbs, etc. Furthermore, throughout the feeding, trace amounts of fiber,
potassium, phosphorus, magnesium, calcium, and niacin are supplied by the barn, which is
composed of the pericarp, testa, and aleuronic acid. (Abrar Yasin Baba et al.,2020)

Wheat germ has a low salt and cholesterol content and a high mineral content. Along with
being high in zinc (Zn), magnesium (Mg), thiamin, pantothenic acid, niacin, phosphorus, and
vitamin E, it also contains trace amounts of PABA (para-aminobenzoic acid) and ubiquinone
(ubiquinone). With one gram of fiber per tablespoon, wheat germ is high in fiber. A high-fiber
diet may be advised for people who are at risk for diabetes, heart disease, or colon disease since
it can help regulate immunological function and lessen constipation.( Juan Hirzel et al.,2020).

NUTRIENTS QUANTITY (PER 100g)

Calories (kcal) 340
Protein(g) 13.2
Carbohydrates(g) 61.3
Fat(g) 2.5
Fibre(g) 10.7
Calcium(mg) 34
Iron(mg) 3.6

TABLE 5: Nutrient composition of wheat (Muhammad Javid Iqbal et al., 2022)

2.5.3 HEALTH BENEFITS OF WHEAT:

Whole grains of fiber contribute to a reduction in blood pressure. hypertension, or
high blood pressure, The risk of hypertension decreases with increasing consumption of whole
grains. Inflammatory disorders like allergies and asthma may be prevented by the antioxidant
and anti-inflammatory qualities of whole grains. Consuming whole grains can lower levels of

21
C-reactive protein (CRP). Heart disease and other health issues are associated with gum
disease. Whole grains may protect against gum disease due to their anti-inflammatory qualities.
Whole grains aid in limiting the absorption of cholesterol by the body. Strong risk factors for
heart disease include high triglycerides and low-density lipoprotein ("bad") cholesterol. The
primary advantage of whole grains over processed grains is their ability to prevent blood sugar
spikes. Controlling blood sugar levels is beneficial for those with diabetes or prediabetes.
Whole grains contain insoluble fiber, which supports intestinal health. Insoluble fiber, found
in whole grains, helps food pass through the digestive tract and gives your diet more substance
(Elizabeth Barnes..,2023).

2.6 COCOA POWDER:

2.6.1 OVERVIEW:

Greater antioxidant compounds are present in cocoa than in a majority of other foods.
A large part of flavonoid's antioxidant properties is attributed to procyanidins, epicatechin, and
catechin. The flavonoids' tricyclic structure controls their antioxidant properties, which include
chelating iron dioxide and Copper+, scavenging reactive oxygen species, suppressing enzymes,
and boosting antioxidant defenses. The advantageous effects of cocoa on the endothelium of
the arteries are mainly due to its epicatechin concentration, which affects the acute and long-
term elevation of nitric oxide generation. Cocoa's antioxidant qualities can directly affect
insulin resistance and lower the chance of developing diabetes. Consuming cocoa may also
induce modifications in redox-sensitive signaling pathways that are linked to immune response
including gene expression. In topical formulations, cocoa can shield the skin from UV
radiation-induced oxidative damage, prevent inflammation and harm to nerves, and improve
mood, satiety, and memory retention. Since cocoa is mostly consumed in the form of chocolate,
which is high in calories, excessive consumption of cocoa may have negative effects, such as
an increased risk of gaining weight. (David L. Katz et al., 2011)

22
2.6.2 NUTRIENT CONTENT:

Protein (g) 21

Fat (g) 10.4

Carbohydrate (g) 16

Fibre (g) 32.7

Calcium(mg) 150

Phosphorous (mg) 700

Magnesium (mg) 550

TABLE6: Nutrient Composition of Cocoa Powder (Emma Ramiro..,2009)

2.6.3 HEALTH AIDS OF COCOA POWDER:

Consumption of greater amounts of cocoa powder has been shown in studies to memory
retention, attention span, and general cognitive abilities. Furthermore, it may aid in the
restoration of cognitive function in people with sleep disorders. An effective immune reaction
is boosted by the mineral iron, zinc, and selenium levels of cocoa powder. These minerals
promote and boost healthy body systems and strengthen the immune system. In addition to
promoting neuronal activity, magnesium is essential for regulating the contractions of muscles.
Furthermore, the mineral shields nerve cells and reduces the risk of brain diseases.
It contributes to the maintenance of healthy functioning of nerves and muscles since it contains
magnesium. Flavonols, a particular kind of flavonoid found in dark chocolate, can prevent heart
disease by lowering blood pressure, enhancing blood flow, and safeguarding cells from
damage. Polyphenols, which are anti-oxidants found in cocoa powder, also decrease the risk of
coronary artery disease, cholesterol, and blood sugar. (Kathleen M. Zelman..,2022)

23
2.7 JAGGERY :
2.7.1 OVERVIEW:

The sugarcane and palm tree’s liquid are concentrated to create jaggery, a natural
sweetener. Because of its delightful flavor that falls between molasses and brown sugar,
jaggery may be used as a basis for many sweet recipes in many cultures. Protein and other
nutrients are included, along with mineral and vitamin content like iron and copper. It can also
be used for removing toxins from the blood, maintaining healthy blood, and proper functioning
of the liver as a source of energy food with therapeutic benefits. Jaggery is golden yellow, has
a crystalline structure, is hard to the touch, tastes sweeter, and has less moisture. Granules,
liquids, and solids are the three different forms of jaggery. The manufacturing sector is
currently producing organic jaggery devoid of chemicals such as alum, citric acid,
sulfur dioxide, sodium bicarbonate, etc. Known by the moniker "medicinal sugar," jaggery is
a part of some pharmacological compositions. Jaggery contains anti-toxic and anti-
carcinogenic qualities, eases tension, treats bronchial or lung infections, helps cleanse the liver,
reduces constipation, increases energy, and purifies the blood. It also helps cure premenstrual
syndrome. Along with vitamins, phytochemicals, proteins, amino acids, and peptides
(flavonoids, polyphenols, phytosterols, etc.). Many natural flavors, such as cardamom, ginger,
lemon, and even black pepper, can be combined with jaggery. (Parth Hirpara et al., 2022).

2.7.2 NUTRITIONAL COMPOSITION:

NUTRIENTS QUANTITY PER (100g)

Calorie (kcal) 383

Protein (g) 0.4

Fat (g) 0.1

Calcium (mg) 40-100

Iron (mg) 10-13

Magnesium (mg) 70-90

TABLE 7: Nutrient composition of jaggery. (Jagannadha Rao et al.,2006)

24
2.6.3 HEALTH BENEFITS OF JAGGERY:
Jaggery has gained extensive application in several food products and is also known as
a nutraceutical. One of the best foods for strong bones is jaggery, which is high in calcium.
Jaggery has anti-allergy qualities that assist in controlling asthma-related issues and relieve
stress. It also includes iron, which helps prevent anemia. About 70–90 mg of magnesium per
100 g of jaggery are found to aid in strengthening our neurological system, ease muscle tension,
reduce stress, and safeguard blood vessels. The potassium included in jaggery aids in the
control of heart and blood pressure. In modest doses, jaggery contains calcium, phosphorus,
and zinc, which support immune system function and overall health. By cleansing the blood
and averting rheumatic illnesses, it also aids in the treatment of jaundice. Because jaggery
contains selenium, which helps our systems rid themselves of free radicals, it also serves as an
antioxidant. It has been used to treat a variety of medical diseases in addition to clearing up
throat problems, including cooling, diuretics, and mental refreshments. It is also known to raise
the number of sperm and lactogenic. jaggery has been discovered to be a treatment for normal
lung function, and also Constipation, gastric acidity, indigestion, and stomachaches can all be
treated with jaggery. (Rao, G.P.,2021)

25
 CHAPTER- 3
METHODOLOGY

The study entitled DEVELOPMENT AND EVALUATION OF PANCAKE AND

WAFFLE MIX BY USING VALLARAI (CENTELLA ASIATICA) is under the following
headings:

3.1 SELECTION AND PREPARATION

3.1.1 Selection of Ingredients
3.1.2 Preparation of vallarai leaves powder
3.2 DEVELOPMENT AND STANDARDIZATION OF PANCAKE AND WAFFLE MIX
BY USING VALLARAI
3.2.1 Development of the product
3.2.2 Standardization of the developed product
3.3 ORGANOLEPTIC EVALUATION OF DEVELOPED PRODUCT
3.4 NUTRIENT ANALYSIS OF THE DEVELOPED PRODUCT
3.5 SHELF LIFE ANALYSIS OF THE DEVELOPED PRODUCT.

26
3.1 SELECTION AND PREPARATION:

3.1.1 SELECTION OF THE INGREDIENTS:

Vallarai Leaves, Wheat Flour, Ragi Flour, Bajra Flour, Foxtail millet Flour, Jaggery, and
Cocoa Powder were purchased from the local market at Thanjavur, Tamil Nadu, India. It was
chosen based on standard quality and freshness.

VALLARAI POWDER BAJRA FLOUR

INGREDIENTS
WHEAT FLOUR FOXTAIL MILLET FLOUR

RAGI FLOUR JAGGERY COCO POWDER

(FIGURE-1)
SELECTED INGREDIENTS FOR THE FORMULATED PRODUCT

(PLATE – 1)

27
3.1.2 PREPARATION OF VALLARAI POWDER:

 The collected leaves were thoroughly washed under running water to remove
unwanted dirt on the vallarai leaves.
 Removed defective leaves from the bunch of vallarai leaves.
 To make sure the leaves are dirt-free, give them another wash in fresh water.
 The washed leaves were drained and it was pat dried by using a clean cotton cloth to
remove the excess water.
 Approximately 100g of powder can be obtained from 500g of Vallarai
 The leaves were dried in shadow for about 10 days once all the moisture had
evaporated, then the leaves were powdered by using a mixer sieved the powder
without any lumps, and stored in an airtight container.

PREPARATION OF VALLARAI POWDER

COLLECTION
OF VALLARAI
LEAVES
STORE IN
AIR TIGHT WASHES
CONTAINER THE LEAVES

SIEVE THE PAT

POWDER DRYING

DRYING IN
GRIND INTO
SHADOW
POWDER
FOR 10 DAYS

(FIGURE -2)

28
 FRESH VALLARAI
LEAVES

SHADE DRIED
VALLARAI LEAVES

POWDERED FORM OF
VALLARAI LEAVES

(PLATE-2)

29
3.2 DEVELOPMENT AND STANDARDIZATION OF PANCAKE AND
WAFFLE MIX BY USING VALLARAI( CENTELLA ASIATICA):

3.2.1 DEVELOPMENT OF PRODUCT:

Pancake and waffle mix was prepared from vallarai powder, foxtail millet flour, Ragi
flour, bajra flour wheat flour, cocoa powder, and jaggery in the ratio of V1 (20:50:20:20:20:5)
and V2 (10:25:15:15:15:5).

 In a bowl, all the dry ingredients such as vallarai powder, foxtail millet flour,
ragi flour, bajra flour, wheat flour, and cocoa powder were added, Then the
required amount of Jaggery was added to improve the taste and texture of the
mix.
 Gradually mix all the ingredients without any lumps.
 After that, The vallarai mix can be packed in an airtight jar.

DEVELOPMENT OF THE PRODUCT

• Mix the all ingredients - vallarai powder, Foxtail millet flour, Ragi
flour, Bajra flour, Wheat flour, cocoa powder, and required amount of
jaggery
STEP1

• Mix all the ingredients thoroughly without getting any lumps

STEP2

• Stored in air-tight container

STEP3

(FIGURE -3)

30
 BLENDING SIEVING

FINAL PANCAKE MIX ADDITION OF MILK , EGG

MIX WELL TOGETHER READY-TO-EAT

(PLATE – 3)

31
3.2.2 STANDARDIZATION OF DEVELOPED PRODUCT:

S.NO INGREDIENTS V1 V2

1. Vallarai Powder 20g 10g

2. Foxtail millet flour 50g 25g
3. Finger millet flour 20g 15g
4. Pearl millet flour 20g 15g
5. Wheat flour 20g 15g
6. Cocoa powder 5g 5g

(TABLE 8)

(PLATE – 4)

32
3.3 ORGANOLEPTIC EVALUATION OF THE DEVELOPED
PRODUCT:

When choosing and eating food, a variety of senses are combined to create sensory
quality. The acceptance of the food is determined by its appearance, flavor, and mouthfeel.
Hedonic rating pertains to happy or unhappy encounters. The acceptability of food goods by
consumers is gauged using the hedonic rating test. The panel members received three samples
in a single session. (Srilakshmi 2010). To develop a product with high acceptability, a sensory
study of pancake and waffle mix made with different ingredient formulations was conducted.
25 semi-trained panel members assessed the sample by using a 5 score hedonic scale, where,

1-Dislike extremely
2-Dislike slightly
3-Neither or nor dislike
4-like sightly
5-like extremely

to assess the product's acceptability in terms of color, flavor, texture, and general acceptability.
For the study, a total of twenty-five semi-trained panel members were employed. The recipe
version that received the highest approval was chosen, and its nutritious content was further
examined. The most accepted pancake and waffle mix determined by the organoleptic
examination, was examined in detail for its physical attributes and nutritional content.

(PLATE -5)

33
3.4 NUTRIENT ANALYSIS OF THE DEVELOPED PRODUCT:

DETERMINATION OF ENERGY:
The method of estimation used to determine the energy involved calculating the amounts
of protein, fat, and carbs by four, nine, and four, respectively, and then adding the results to
determine the total energy.

DETERMINATION OF PROTEIN :
Sulfuric acid digestion of organic matter with the help of a catalyst, Making the reaction
product alkaline, then releasing the ammonia through distillation and titration, the nitrogen
content calculation, The final result multiplied by the crude protein content using the standard
factor of 6.25.

DETERMINATION OF CARBOHYDRATES:
Using concentrated H2SO4, carbohydrates are dehydrated to create "furfural," which
condenses to form a green complex that can be measured at 57 kilometers using a colorimetric
technique (polysaccharides, starch, gums, and glycosides). However, they release color where
it is needed to convert one carbohydrate to another.

DETERMINATION OF FAT:
Weigh precisely 2.5g of the dried, prepared sample, and then extract it in a soxhelt or
other appropriate extractor with food-grade petroleum ether or hexane. The extraction time can
range from four hours at a condensation rate of five to six droplets per second to sixteen hours
at a condensation rate of two to three drops per second. 30 minutes of drying the extract in a
steam bath followed by cooling in a desiccator and weighing. When the difference between
two subsequent weighings is less than one milligram, keep doing this alternating drying and
weighing at 30-minute intervals. Take note of the mass that is lowest. Fat (on moisture free
basis) = 100 (M1 – M2) / M

DETERMINATION OF FIBER:
The sample is first defatted and dissolved in the buffer, after which the starch is
partially digested and gelatinized by alpha-amylase. Protease and amyloglucosidase enzymes
are then used to further break down the starch. Ethanol is introduced to the filtrate after the
undigested food mass is filtered out, dried, and weighed to precipitate the soluble dietary
fiber. The undigested SDF mass has been separated, dried, and weighed. Dietary fiber is
calculated as the residue weight minus the weight of protein and ash, stated as a % of the
starting sample weight.
Dietary fibre (%) is calculated as follows: [m1 + m2 / 2] / ( [R1+R2 / 2] – p – A – B ) } x 100

34
DETERMINATION OF CALCIUM:
The titrimetric approach is used to determine it. Calcium precipitates as calcium oxalate
when ammonium oxalate is present. The precipitate is cleaned with ammonia to get rid of the
chloride ions. After that, it is added to 1N sulfuric acid to undergo a reaction. The amount of
liberated oxalic acid is evaluated by titrating against standardized potassium permanganate.

DETERMINATION OF IRON:
The concentration of total iron was ascertained using the Ammonium Thiocyanate
Colorimetric Assay. A crucible containing 5g of the test sample (SFP) was filled with burning
coals and heated to 400°C. The ash was then removed, and the mixture was combined with
10ml of 1M HCl solution, 5ml of distilled water, and filtered. Test tubes were filled with 10
milliliters each of the filtrated test sample and the standard iron solution (50 mg/ml). After
adding 10 milliliters of 1M ammonium thiocyanate to the tubes, they were allowed to sit at
room temperature for 15 minutes. Finally, red was formed. The absorbance at 510 nm was
measured with UV-visible equipment. The void was filled in with pure water. Iron sulfate was
to be used as standard procedure. Three duplicates of the samples were run. The calibration
curve was plotted using a standard. Iron equivalents in milligrams per 100 grams of dry mass
were the sample's overall iron content.

DETERMINATION OF VITAMIN C (ASORBIC ACID):

The 2, 6-dichlorophenol indophenol dye is reduced to a colorless leuco-base by ascorbic
acid. Dehydroascorbic acid is produced through the oxidation of ascorbic acid. Despite being
a blue-colored compound, the dye eventually takes on a pink hue. In an acidic media, the dye
takes on a pink hue. Titrating media made of oxalic acid is utilized.

35
3.5 SHELF LIFE ANALYSIS OF DEVELOPED PRODUCT:

DETERMINATION OF SHELF LIFE:

The product has undergone testing to find out how long the developed product would
last. It lasted fifteen days being kept in a sealed airtight container. Following that, colonies of
yeast and mould were examined. The results were compared to identify the shelf life of the
developed product. The test was examined at Trichy Research Institute of Biotechnology
Laboratory, Thiruchirappalli.

DAY- 1 SHELF LIFE ANALYSIS

DAY – 15 SHELF LIFE ANALYSIS

(PLATE – 6)

36
 PHASE-I SELECTION AND PRE-
PROCESSING OF RAW MATERIALS

PHASE- II DEVELOPMENT OF VALLARAI

INCORPORATED PRODUCT

PHASE-III STANDARDIZATION
OF DEVELOPED PRODUCT

VARIATION 1: 20:50:20:20:20:5 OF VARIATION 2 : 10:25:15:15:15:5 OF

VALLARAI POWDER, FOXTAIL VALLARAI POWDER, FOXTAIL FLOUR,
FLOUR, RAGI FLOUR, BAJRA
FLOUR AND COCOA POWDER + BAJRA FLOUR, RAGI FLOUR AND
COCOA POWDER

PHASE-IV ORGANOLEPTIC EVALUATION OF

DEVELOPED PANCAKE AND WAFFLE MIX

PHASE-V QUALITATIVE ESTIMATION

OF THE DEVELOPED PRODUCT

NUTRIENT ANALYSIS SHELFLIFE ANALYSIS

RESEARCH DESIGN (FIGURE- 4)

37
 CHAPTER – 4

RESULT AND DISCUSSION

The result and discussion about the study entitled DEVELOPMENT AND
EVALUATION OF PANCAKE AND WAFFLE MIX BY USING VALLARAI
(CENTELLA ASIATICA) was demonstrated under the following headings:

4.1 ORGANOLEPTIC EVALUATION OF THE DEVELOPED PRODUCT

A) Appearance

B) Colour

C) Taste

D) Texture

E) Overall acceptability

4.2 PROXIMATE ANALYSIS OF THE DEVELOPED PRODUCT

4.3 SHELF LIFE ANALYSIS OF THE DEVELOPED PRODUCT

4.4 COST CALCULATION OF THE DEVELOPED PRODUCT.

38
4.1 ORGANOLEPTIC EVALUATION OF PANCAKE AND WAFFLE
MIX BY USING VALLARAI (CENTELLA ASIATICA):

Organoleptic evaluation involves measuring, analysing, evoking, and interpreting the

characteristics of created food products as experienced by the senses of taste, smell, touch, and
hearing. It is known as sensory evaluation to measure and appraise the sensory attributes of a
food product. (Jezzabie G et al.,2022).

(PLATE-7)

APPEARANCE:
The hedonic scale rating in terms of appearance is presented in Table 9.

(TABLE – 9) APPEARANCE OF THE DEVELOPED PRODUCT

APPEARANCE CONTROL VARIATION - 1 VARIATION- 2

STANDARD 0.5 0.4 0.5

DEVIATION

4.16±0.5 3.24±0.4 4.64±0.5

MEAN

The above table 9 reveals that variation 2 has obtained the maximum number of scores which
indicates that variation 2 has greater acceptability in terms of the appearance of the developed
product among the panel members.

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COLOUR:
The hedonic scale rating in terms of colour is presented in Table 10.

(TABLE – 10) COLOUR OF THE DEVELOPED PRODUCT

COLOUR CONTROL VARIATION - 1 VARIATION -2

STANDARD 0.44 0.4 0.46

DEVIATION

MEAN 4.25±0.44 3.20±0.4 4.7±0.46

The above table 10 reveals that variation 2 has obtained the maximum number of scores
which indicates that variation 2 has greater acceptability in terms of the appearance of the
developed product among the panel members.

TASTE:
The hedonic scale rating in terms of taste is presented in Table 11.

(TABLE – 11) TASTE OF THE DEVELOPED PRODUCT

TASTE CONTROL VARIATION-1 VARIATION-2

STANDARD 0.5 0.5 0.56

DEVIATION
MEAN 4.12±0.5 3.37±0.5 4.7±0.56

The above table 11 reveals that variation 2 has obtained the maximum number of scores which
indicates that variation 2 has greater acceptability in terms of the appearance of the developed
product among the panel members.

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TEXTURE:

The Hedonic scale rating in terms of texture is presented in Table 12.

(TABLE-12) TEXTURE OF THE DEVELOPED PRODUCT

TEXTURE CONTROL VARIATION -1 VARIATION- 2

STANDARD 0.5 0.5 0.6

DEVIATION
MEAN 4.04±0.5 3.3±0.5 4.45±0.6

The above table 12 reveals that variation 2 has obtained the maximum number of scores
which indicates that variation 2 has greater acceptability in terms of the appearance of the
developed product among the panel members.

OVERALL ACCEPTABILITY:

The hedonic scale rating in terms of overall acceptability is presented in Table 13.

(TABLE – 13) OVERALL ACCEPTABILITY OF DEVELOPED PRODUCT

OVERALL CONTROL VARIATION-1 VARIATION-2

ACCEPTABILITY
STANDARD 0.5 0.5 0.5
DEVIATION
MEAN 4.2±0.5 3.5±0.5 4.5±0.5

The above table 13 reveals that variation 2 has obtained the maximum number of scores
which indicates that variation 2 has greater acceptability in terms of the appearance of the
developed product among the panel members.

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 (TABLE – 14)

THE MEAN SCORE OF THE DEVELOPED PRODUCT

PARAMETER CONTROL VARIATION -1 VARIATION- 2

APPEARANCE 4.16±0.5 3.24±0.4 4.64±0.5

COLOUR 4.25±0.44 3.20±0.4 4.7±0.46

TASTE 4.12±0.5 3.37±0.5 4.7±0.56

TEXTURE 4.04±0.5 3.3±0.5 4.45±0.6

OVERALL 4.2±0.5 3.5±0.5 4.5±0.5

ACCEPTABILITY

Results were expressed in mean ± SD, variation indicates the pancake and waffle mix by
using vallarai powder.

From the above table, 25- semi-trained panel members evaluated the appearance, variation
1 scored (3.24±0.4), and variation 2 scored (4.64±0.5). Regarding colour, variation 1 scored
(3.20±0.4), and variation 2 scored (4.7±0.46). In terms of taste, variation 1 scored (3.37±0.5),
and variation 2 scored (4.7±0.56).

Regarding texture, variation 1 scored (3.3±0.5), and variation 2 scored (4.45±0.6). The
overall acceptability of variation 1 has been scored (3.5±0.5), and variation 2 has been scored
(4.5±0.5). It was observed that variation 2 of the developed product had the highest number of
ratings, indicating that it is more acceptable to panel members in appearance, colour, taste,
texture, and overall acceptability than variation 1.

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 (FIGURE –5)

 The developed pancake and waffle mix includes two variations. Variation
2 received the highest ratings for appearance, colour, flavour, texture, and
general acceptability, while variation 1 received the lowest scores.

 It means 10g of vallarai powder, 25g of foxtail millet flour, 15g of ragi
millet flour, 15g of bajra flour, 15g of wheat flour, 5g of cocoa powder and
the required amount of jaggery.

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4.2 PROXIMATE ANALYSIS OF PANCAKE AND WAFFLE MIX BY
USING VALLARAI ( VARIATION-2)

(TABLE – 15) NUTRITIONAL COMPOSITION OF DEVELOPED PRODUCT

S.NO NUTRIENTS VALUES(PER100g)

1 MOISTURE 5.87%
2 ENERGY 369 Kcal
3 PROTEIN 11.5 g
4 CARBOHYDRATES 62.4 g
5 FAT 8.16 g
6 FIBRE 10.8 g
7 CALCIUM 251 mg
8 IRON 5.91 mg
9 VITAMIN C 11.8 mg

The product was developed by using vallarai which is rich in vitamin C and calcium.Its
biologically active elements, which are namely Saponins, flavonoids, tannins, centelloside,
Asiatic acid, brahmic acid, are often linked to its strong protective action on the central nervous
system. The overall developed product is rich in calcium, protein, carbohydrate vitamin C, and
fiber, according to the results of the nutrient or proximate analysis of the produced pancake
and waffle mix accomplished by using Vallarai. It has a significantly moderate amount of fat
compared to other nutrients.

(FIGURE-6)

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4.3 SHELF-LIFE ANALYSIS OF PANCAKE AND WAFFLE MIX BY
USING VALLARAI: (VARIATION – 2)

(TABLE-16) SHELF LIFE ANALYSIS OF THE DEVELOPED PRODUCT

S. Name of No. of bacterial The total

No the test colonies- 24 hrs volume of CFU/ml/gm-24 hrs
samples test sample

LB Agar LB Agar

1. 1GPM- 1st 103 1.03×109

. Day
100 µl
2. 2 GPM- 337 3.37×109
.15th Day

The test sample for the Vallarai pancake and waffle mix was identified as GPM and is
undergoing microbiological examination. In the 100 µl test sample, 337 bacterial colonies were
present after 24 hours. There are 3.37×109 colony forming units (CFU) in total.

45
4.4 Cost calculation of developed product:

The cost of the ingredients required for making the pancake and waffle mix is included
in the cost calculations. Processing expenses, such as incidental and electricity expenditures.
For 100 g, the estimated cost is Rs. 35. Therefore, the cost analysis results suggest that the
product is more affordable for all economic categories because of the decreased cost.

NET AMOUNT
INGREDIENTS VARIATION- II
WEIGHT (Rs)
QUANTITY AMOUNT (Rs)

Vallarai powder
100 g 50 10g 5

Foxtail millet
100g 45 25g 11.25
flour

Ragi flour
100g 35 15g 5.25

Bajra flour
100g 35 15g 5.25

Wheat flour
100g 45 15g 6.75

Cocoa powder
100g 40 5g 2

Jaggery
100g 35 5g 1.75

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 CHAPTER - 5

SUMMARY AND CONCLUSION

The key objective of this study is to use the benefits and improve the nutritional content of
food by adding powdered vallarai leaves to food products. It can be eaten as an instant dosa
batter or as a pancake, waffle, cookie, and drink batter, depending on personal preferences.

The current study's goals were to assess the acceptability and quality of pancakes and waffle
mix made with Vallarai powder. These included:

 To develop and evaluate the two different variations of pancakes and waffle mix using
vallarai powder.
 To standardize the proportion in preparation of the developed pancakes and waffle mix.
 To assess the sensory attributes of the developed pancakes and waffle mix.
 To evaluate the proximate values of the developed product.
 To determine the shelf-life of developed pancakes and waffle mix.

The study was carried out to develop a nutritious snack or a ready-to-eat breakfast for
children and adults. The pancakes and waffle mix have been developed and evaluated with
foxtail millet flour, ragi flour, bajra flour, wheat flour, cocoa powder, vallarai leaves powder.
Then required amount of jaggery is added to increase the acceptability and recommended to
add milk to cook and it will enhance the taste of the pancakes and waffle mix.

Developed pancake and waffle mix using vallarai leaves powder are nutritious and health-
beneficial. It has been reported as being rich in calcium, protein, vitamin C, carbohydrates, and
fiber.

 Pancake and waffle mix were prepared from foxtail millet flour, ragi flour, bajra flour,
wheat flour, vallarai leaves powder, and cocoa powder in the ratio of
V1(20:50:20:20:20:5) and V2(10:25:15:15: 5).
 Regarding appearance, color, taste, texture, and overall acceptability, variation -2
outperformed variation 1, which is regarded as the best variation, out of the two
produced variations of the sensory evaluation conducted using five hedonic measures.
 The nutrient analysis of pancake and waffle mix by using vallarai powder is rich in
calcium, protein, vitamin C, and fiber.

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  The shelf life analysis of the developed pancake and waffle mix after storing it for 15
days at room temperature in an air-tight container showed that the growth of
microorganisms such as yeast, mould which can affect the quality and shelf life of the
product is zero.
 The research is to review the nutritional and sensory attributes of the developed vallarai
pancake and waffle mix. It is highly acceptable by the panel members and can be
consumed by adults and children.

CONCLUSION:

The study was carried out to provide an acceptable healthy and nutritious pancake
and waffle mix for all age groups. It can be consumed by not only pancakes and waffles but
also making a variety of food products. This vallarai pancake and waffle mix was developed
with vallarai leaves powder, foxtail millet flour, ragi flour, bajra flour, wheat flour, and cocoa
powder, jaggery. The overall sensory score concluded that variation 2 has the highest
acceptability of the developed product. The developed product is rich in fiber, protein, calcium,
and vitamin C. Vallarai helps to enhance overall cognitive function and helps to reduce
oxidative stress and anxiety levels, and the incorporated millets like ragi, bajra, foxtail millet,
and also wheat are rich in calcium and iron which helps to strengthen the bone and protect
against heart-related issues. It is also beneficial to all age groups.

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