Proximate Analysis of Developed Therapeutic Waffle by Using Multigrain Flour, Turmeric and Mulethi

Abstract

Waffles are a type of bread or battercake that are made by mixing a runny batter (free of lumps) and pressing it an a specially designed iron plate with a crosshatched pattern, which creates a grid of indentations in the finished product. The iron`s hinged design of waffle maker allows it to cook both sides of the waffle at once, that creates a crispy golden- brown food which can be served in a variety of ways. waffles are made by all-purpose flour and waffle filling was a kind of preserve (jam, rind jelly, jelly). Majority of preserve are rich in calories, but this study deals to enrich the nutritive value of the waffle and will also works as an immunity booster. The main ingredients that are used in the waffles are Multigrain Flour, Jaggery, Mixed Dry Fruits, Mulethi, turmeric, Black pepper, Butter, Milk, Baking Powder and Baking Soda. The nutrient of waffle premix is carbohydrate, fiber, vitamin, protein, fat, minerals antioxidants. The objective of the study was to development of therapeutic waffle by using multigrain flour turmeric mulethi and characterize it. The present study was carried out in Food and Nutrition Laboratory, BBAU for a period of 3 months. The sample was immunity booster waffle. An experimental design was conceptualized to meet out all objectives in the research work. The result of chemical analysis show that the multigrain waffle premix was good source carbohydrate fat and also provides protein in certain amount. The purpose of this study was to enhance nutritional quality with respect to physiochemical properties of the multigrain waffle premix.