Author(s):

Dr. Namrata Ankush Giri, Anjudas, Dr. MS Sajeev and Dr. T. Krishnakumar

Abstract: Curcuma angustifolia is one of the Indian tribal minor tuber crop found growing wild in northeast and western coastal plains and hills containing highly nutritious and easily digestible starch which is especially recommended for children. The study was conducted with the objective of utilizing the under exploited tribal tuber crop Curcuma angustifolia starch by processing it into protein-energy rich functional cookies which is highly suitable for tribal communities. The basic ingredients under this study were Curcuma angustifolia starch, pearl millet flour and refined wheat flour whereas the functional ingredients were used as protein sources as whey protein concentrate (WPC), bengal gram flour (BF) and soy flour (SF).The level of Curcuma angustifolia starch was standardized based on experimental trials and incorporated up to 25% in formulation of functional cookies. It is used as source of energy in cookies. The level of protein rich functional ingredients were used as 5%, 10% and 15%. Raw materials were analyzed for chemical properties. Also the produced cookies were evaluated for physical, chemical, minerals content and sensory characteristics. The results indicated that spread ratio and expansion ratio of functional cookies decreases as the level of functional ingredients increases. Textural characteristics like breaking hardness of functional cookies were increased as the level of functional ingredients increases. Results indicated that protein-energy rich functional cookies for tribal people with highest overall sensory acceptable score can be prepared using a whey protein concentrate (15%). Protein rich functional cookies containing 15% whey protein concentrate along with other ingredients was found most sensory acceptable by the panelists and it provides protein 8.24%, fibre 3.33%, carbohydrate 57.3% and energy 481.37Kcal.

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