Formulation of muskmelon seed and flaxseed multi-nuts spread and their characterization Kamran Mohommad1,*, Shankdhar Deepsha1, Arora Karan1, Austin Ozukwe2, Aritetseoma Maduagwu Rachael3, Dhanai Rekha4, Chauhan Manish5, Trivedi Bhavya6, Bisht Gunjan7, Khongthaw Banlambhabok8, Nandini1 1School of Applied and Life Sciences, Uttaranchal University, Dehradun–248007, Uttarakhand, India 2Pure and Industrial Chemistry Department, Nnamdi Azikiwe UniversityP.M.B 5025Awka, Anambra StateNigeria 3Pure and Industrial Chemistry Department, University of Nigeria, Nsukka 4Department of Agriculture, Tulas Institute, Dehradun–248007, Uttarakhand, India 5Department of Agriculture, Abhilashi University, Chailchowk, Mandi–175028, Himachal Pradesh 6Department of Microbiology, Maya College of Agriculture and TechnologySelaqui, Dehradun–248011, Uttarakhand, India 7Department of Physics, Dev Bhoomi Uttarakhand UniversityDehradun–248007, Uttarakhand, India 8Shoolini University of Biotechnology and Management Sciences, Bajhol, Solan–173229, Himachal Pradesh, India *Corresponding author e-mail: kchaudhry523@gmail.com
Online Published on 14 March, 2024. Abstract Nuts are a good source of nutrients that are a decent well spring of energy, protein, omega unsaturated fats, calcium, and phosphorus which are vital for the advancement of developing kids and provide essential nutrients that are substantially useful for the human body and reduce the possibility of heart-related problems. The present research on nutrient evaluations of multi-nut spread was carried out 2022 to standardize simple, nutritional blends by utilizing peanut, almond cashew, walnut, chironji, muskmelon seeds, and flaxseed. Honey and chocolate flavors were used for sweetness and taste. The formulation of five samples from peanuts, almonds, and cashew nuts were prepared in various concentrations in the ratios of A: (5:4:3), B: (4:3:5), C: (3:5:4), D: (1:1:1), and E: (2.5:4:4), respectively. In sample E, milk was added but the rest of the samples were made in the absence of milk. In all samples, walnut, chironji, flaxseed, muskmelon seed, and honey are used in equal quantities. Samples D and E were selected based on organoleptic evaluation. The composition of sample D is peanut, almond, cashew are added in the ratio (1:1:1) while walnut and chironji are added ¼th (one-fourth) part of the almond/peanut/cashew. Apart from that, flaxseed and muskmelon seeds were added to half the quantity of chironji or walnut. In sample E all ingredients are added in equal ratios similar to sample D except peanut (less amount) and milk. Sample D and E have the highest acceptability after the analysis of the product. The major results of Samples D and E contain protein content of 16.32% and 15.89%, fat content of 46% and 49%, and moisture content of 11.8% and 16% respectively. Therefore, the formulations can be utilized for the population and development of such functional food that would be beneficial to improve the general health population and health-conscious people. Top Keywords Nutrition, Seed, Flavor, Energy, Health benefits. Top |