Enhancing Functional and Nutritional Characteristics of Multigrain Mix by Incorporating Jamun Seed Powder

Abstract

The jamun seeds are considered as waste products from industry and are usually thrown out. The jamun seeds have enormous nutraceutical properties as they contain bioactive compounds. The present study was designed to develop a multigrain mix incorporating jamun seed powder. Efforts were made to prepare jamun seed powder ing multigrain mix combinations of whole wheat flour, defatted soya flour, foxtail millet flour, and jamun seed powder. The multigrain mix was prepared by incorporating jamun seed powder at 2, 4, 6, 8, 10 % levels and were subjected to organoleptic evaluation. The sensory results showed that 4 % incorporation of jamun seed powder multigrain mix secured a high score for taste, flavor and overall acceptability. The 4 % incorporation of jamun seed powder multigrain mix was analyzed for nutritional properties and found to contain 11.21 percent moisture, 3.23 percent ash, 59.79 percent carbohydrate,1.65 percent fat, 19.45 percent protein, 3.25 percent fiber, 105.62 mg/100g calcium, 6.32 mg/100g iron. The glycemic index of jamun seed powder incorporated in multigrain mix was found to be 51 (low glycemic index) and it is suitable for consumption by diabetic people.

DOI

https://doi.org/10.29321/MAJ.10.000629

Pages

27 - 33

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

Keywords