Asian Journal of Food Research and Nutrition

Now a days bakery products are very high in demand worldwide. People are searching for substitute which is healthy to consume as well as help in fulfilling daily nutritional requirement and beneficial for the health. Fortified rice has been used with green gram pea in the sponge cake because of that nutritive value of this product is highly increased, after developing the product nutritional profiling has been done to check its nutritive value. The study investigates the formulation and nutritional analysis of rice cakes fortified with green gram pea, aiming to enhance their nutritional value. In response to the global challenge of malnutrition and the need for nutrient-rich food options, this study explores the potential of incorporating green gram pea into rice cake formulations. The research methodology involves the development of fortified rice cakes using varying proportions of green gram pea powder blended with rice flour. Nutritional value was assessed through analysis of the fortified rice cakes, including parameters such as protein, fat, carbohydrate, fiber, and moisture content. Additionally, sensory evaluation was carried out to determine the acceptability of the fortified rice cakes in terms of taste, texture, and overall palatability. The findings of this study reveal the nutritional enhancement achieved through the incorporation of green gram pea, with notable increases in protein 2.98% and fiber 9% content compared to traditional rice cakes. Sensory evaluation results indicate favorable acceptance of the fortified rice cakes among consumers. Overall, this research contributes to the development of nutritious food options by demonstrating the feasibility of fortifying rice cakes with green gram pea, thereby addressing nutritional deficiencies and promoting healthier dietary choices.