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Journal of Pharmacognosy and Phytochemistry

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Journal of Pharmacognosy and Phytochemistry

Vol. 4, Issue 2 (2015)

Multigrain (Glycine max, Sorghum bicolor, Avena sativa L)taco formulation, nutritional & phytochemical investigation

Author(s): Mansi Modi, Rajinder K. Gupta
Abstract: Tacos can be described simply as a tortilla wrapped around a filling. The contents of taco can be different according to the geographical region where you are eating them. The taco can be eaten as an entree or snack. A taco is traditionally a Mexican dish and is considered staple there. Americans use flour based tacos, but Mexicans eat corn based tacos. Mexican tacos are not spicy but can be made spicy as needed. Tacos are originally meaty but vegetarian version is also available. The tacos under study have been made using a combination of flours for the purpose of making them a nutritionally dense meal using defatted soy flour (Glycine max), sorghum (Sorghum bicolor), oats (Avena sativa L) along with corn (Zea mays) flour. They were investigated for their enhanced nutrition content. It was found the tacos contained excellent amount of phosphorous and calcium, which are good for health and a small amount of zinc. Further, they were also investigated for their phytochemical content which were present in fair amounts. The GC-MS results further signified that they are a good source of oleic acid, which has a good antioxidant property. Furthermore, vitamin E was also detected. Trans fatty acids were not found in multigrain tacos. Thus, the overall study reveals that multigrain tacos can be an interesting snack from a nutrition point of view.
Pages: 292-297  |  1141 Views  21 Downloads
How to cite this article:
Mansi Modi, Rajinder K. Gupta. Multigrain (Glycine max, Sorghum bicolor, Avena sativa L)taco formulation, nutritional & phytochemical investigation. Journal of Pharmacognosy and Phytochemistry. 2015; 4(2): 292-297.
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