Development of Weight Gain Mix Using

Sprouted Beans & Pulses: Formulation and

Analysis
A Dissertation Submitted by
AHALYA SAJI (220021039794)
AJIN ROY (220021039796 )
VIBILDAS.V (220021039831)

Jawaharlal Nehru Institute of Arts and Science, Balagram

Mahatma Gandhi University, Kottayam, Kerala
Dissertation submitted to Mahatma Gandhi University

In partial fulfilment of the degree of

BACHELOR OF SCIENCE
IN
FOOD TECHNOLOGY AND QUALITY ASSURANCE
Under the guidance of
Ms. Safa K T

FTRIC- Food Tech Research Incubation Centre

Kozhikode, Kerala- 673014
March-2025

1
 JAWAHARLAL NEHRU INSTITUTE OF ARTS AND SCIENCE
BALAGRAM P.O, IDUKKI (DISTRICT) – 685552 (AFFILIATED
TO MAHATMA GANDHI UNIVERSITY)

CERTIFICATE

This is to certify that the Project work entitled Development nutritional weight gain mix
submitted by Ahalya Saji (220021039794) Ajin Roy (220021039796) Vibildas.V
(220021039831) for the partial fulfilment for the award of degree of Bachelor of Science
in Food Technology and Quality Assurance from Jawaharlal Nehru Institute of Arts and
Science, Balagram, Idukki affiliated to Mahatma Gandhi University, Kottayam, Kerala
during the period from 15-01 2025 to 15-02- 2025 is a Bonafide work done under the
supervision of Ms. Safa KT.

Ms. Sreelekshmi M Principal

Head of the Department Prof. Johnykutty J. Ozhukayil

(Dept. Food Technology

And Quality Assurance)

Examiner:

1. Internal examiner 2. External examiner

2
 DECLARATION
We hereby declare that the project work entitled ‘Development of Weight Gain Mix Using Sprouted
Beans & Pulses:’ Formulation and Analysis submitted in partial fulfilment for the degree of Bachelor
of Science in Food Technology and Quality Assurance to Mahatma Gandhi University, is the result of
Bonafede work carried out by us under Food Tech Research and Incubation Centre. We further declare
that the work embodied in this project has not been submitted for the award of any diploma or degree
of this university or elsewhere before.

PLACE AJIN ROY

DATE VIBIL DAS
AHALYA SAJI

3
 ACKNOWLEDGMENT
We extend our deepest gratitude to Food Tech Research and Incubation Centre for providing
us with the opportunity to undertake the project on Development and formulation of weight
Gain Mix using sprouted beans & pulses. This endeavor would not have been possible
without their unwavering support, guidance, and commitment to excellence. We would like
to express our sincere gratitude to Mr. Akshay AT, Ms. Akhila Salim, Ms. Aswathy M R, and
our project supervisor Ms. Safa KT whose expertise and valuable insights played a pivotal
role in shaping the direction of our research. Your mentorship has been instrumental in our
journey towards successfully completing this project. Special thanks to the entire team at
Food Tech Research and Incubation Centre for their collaborative spirit and for fostering an
environment that encourages creativity and innovation. We express our sincere gratitude to
our principal Prof. Major. Dr. Johnykutty Ozhukayil and our Head of the Department Ms.
Sreelakshmi M, Jawaharlal Nehru Institute of Arts and Science, Idukki, for availing us the
permission to carry out our project work of semester 6.Lastly, we thank our families, friends,
and colleagues for their understanding, encouragement, and support throughout the project.
Finally, we would like to thank everyone who helped us with this project.

4
 ABBREVIATION TABLE

SL No: ABBREVIATION FULL FORM

1. NPD New Product Development
2. FDA Food and Drug Administration
3. R&D Research and Development
4. TPC Total Plate Count
5. AR Analytical Reagent
6. g Gram
7. kg Kilogram
8. mg Milligram
9. ml Milliliter
10. L Liter
11. Kcal Kilocalories (energy)
12. % Percentage
13. °C Degree Celsius (temperature)
14. pH Potential of Hydrogen (acidity/alkalinity)
15. cfu/g Colony-forming units per gram (microbial count)
16. N Normality (chemical concentration)
17. M Molarity (mol/L)
18. wt. Weight
19. H₂SO₄ Sulfuric Acid
20. NaOH Sodium Hydroxide
21. HCl Hydrochloric Acid
22. μg Microgram
23. cm Centimeter
24. mm Millimeter
25. ppm Parts per million
26. wt/wt Weight/Weight ratio
27. vol/vol Volume/Volume ratio
28. atm Atmosphere (pressure)
29. min Minute
30. h Hour

5
 LIST OF CONTENTS

SL No: TITLE PAGE NO:

1 INTRODUCTION 11-18

2 REVIEW OF LITERATURE 20-21

3 MATERIALS AND METHODS 23-35

4 RESULT AND DISCUSSION 37-38

5 SUMMARY AND CONCLUSION 40-41

6 REFERENCES 43-46

6
 LIST OF TABLES

TABLE.NO TITLE PAGE NO:

2.1.1 CURRENT MARKET ANALYSIS 20

3.1.1 INGREDIENTS USED IN TRIAL - 1 25

3.1.2 INGREDIENTS USED IN TRIAL - 2 26

4.1.1 SENSORY EVALUATION SCORE CARD 37

4.2.1 PROXIMATE ANALYSIS OF PRODUCT 38

4.2.2 MICROBIAL ANALYSIS 39

7
 LIST OF FIGURES

SL No: TITLE PAGE NO:

1 Raw Materials 23

2 Laboratory Equipments 24

3 Process flow chart 27

4 Hedonic scale 28

8
 Abstract

The new product development carried out in FTRIC training research consulting based on “
Weight Gain Mix Using Sprouted Beans & Pulses: Formulation and Analysis are compact,
portable source of carbohydrate ,protein and vitamins. Most weight gain mix contain added
protein, carbohydrate, dietary fibre and other nutrients, they may be marketed as functional
foods. They are also used as meal replacements which can be drink before, during and after
exercise. There’s a big variety in style, flavors and also in nutritional value. They are made
up of assorted wholesome ingredients like oats, grains, seeds, milk powder, nuts, weight
gain vegetables and flavour substances. An that is rich in nutrients, proteins and minerals
and gives people who attempting to maintain a healthy weight gain an alternate source of
energy by drink. The product will receive greater consumer acceptance by its flavour, mouth
feel and great nutritional values .The weight gain that is high in crude protein, crude fibre,
carbohydrate, vitamins and minerals that they can be consume at any age. The energy ball
consists of chickpeas, kidney bean, sprouted green gram, cashew ,jaggery, sweet potato,
oats, Coco powder, milk powder, pumpkin seed and ionised salt. The energy containing in
weight gain mix is approximately 455 kcal/100g..The energy has the overall benefits it
supports heart to aiding in weight management and also offers a range of advantages. Where
oats, chickpea, cashew, showed that the ball is highly acceptable, easy to digest, because of
high amount of fibre content. It is a nutrition evolution that promise both taste and welling
in every drink. The proximate analysis results show that the moisture, pH, crude fat, ash,
crude protein, acidity , crude fibre, minerals and carbohydrates content are 6.98%, 4.5%,
5.02%, 10.28%, 11.18%, 2.58%,crude fibre,7.3, 69.5 respectively. From lab results, the
energy value is 455.47 kcal/100g.

9
INTRODUCTION

10
 CHAPTER 1

INTRODUCTION

1.1 NEW PRODUCT DEVELOPMENT

A new food product is defined as a product that is newly formulated which sometimes
replaces an existing product by increasing the market for an existing product. New Product
Development is the process of bringing a new product to the market including several steps
like conceptualizing, designing, planning, and commercializing the product in an effect to
bring it to market. Generally used approaches used in this process are customer centered,
team based, or systematic.

There are two parallel paths involved in NPD process: one involves the idea generation,
product design, and detail engineering; the other involves market research and market
analysis. Product development is completed in multiple stages and requires input from
various teams, ranging from R&D to marketing.

In the global food industry food product development is an important driver of growth. It
provides consumers with innovative, convenient and enhanced food product solutions,
allowing restaurants owners, manufacturers and retailers to reduce operational costs through
creative solutions. Food product development allows market players to engage in healthy

competitions that improves industry standards.

1.1.1 Steps involved in NPD

a). Market study

Market studies are carried out to find trends of the products, including which products have
higher value and classifying the products according to the needs and wants of consumers.

b). Idea generation

This means matching a perceived need with the recognition of a technical opportunity
customer, competition, company sources are the sources from where idea for a new product
comes. Idea generation should be completed by gathering information about trending
ingredients and consumer wants by attending trade shows, keeping up to date on new
product releases by other companies, scanning research articles and trade publications, and
monitoring grocery shelves.

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c). Screening of idea

After an idea has been created, the steps of product development begin. This is most critical
step in product development.

Questions for screening concepts:

• How will use the product?

• What preparation is necessary for the consumer?

• How will the consumer benefits from it?

• Does it have any other uses?

• Who is the competition? How is the product different?

• Where will the product be available?

• How will people find out about the product?

• What will the price be?

d). Sourcing of raw material

The raw materials should be procured based on quality and quantity of the product which
can be sourced from wholesale dealers

e). Prototyping

Product development is successful through many trials. So, prototyping is an important step.
During each trial end-to-end details and inferences are maintained properly.

f). Test marketing

It is done to check the acceptance of the product among customers. A specific market place
needs to be identified. Large companies rely on pilot plants to manufacture smaller batches
of new food products for test marketing. Consumer tests at this stage are sometimes
conducted as in-home use tests. Consumers assess the likes and dislikes of the product prior
to organization launching a large marketing scheme. For test marketing, it is best to limit the
distribution area. Questionnaires should be provided for consumers to evaluate the quality
of your product.

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g). Commercialization

The product needs to be commercialized after market test prove successful. The main
concern at this step is to find a location to manufacture the product. Product promotion
should be an integral part of commercialization. The promotion strategies are product-and
target-market dependent. It should concentrate on quality improvement. Proper marketing
strategies to be followed.

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1.2 WEIGHT GAIN MIX

Weight gain mixes are portable sources of proteins and healthy fats. Weight Gain Mix is a
powdered supplement designed to provide a concentrated source of calories, protein, and
other essential nutrients. There is a big variety in style, flavour, and nutritional value. They
are made up of ingredients like oats, cashew, cocoa powder, skimmed milk powder, pumpkin
seed, sweet potato, a pinch of ionized salt, and beans such as chickpeas, sprouted green
gram, and kidney beans. Sprouted green gram offers a range of health benefits, including
improved digestion due to increased fibre content, enhanced nutrient availability with higher
levels of vitamins and minerals like folate and vitamin C, antioxidant properties, and a major
contribution to weight gain. Most of the ingredients are high in protein, nutrients, and
vitamins Weight gain mixes provide a high-calorie density, making it easier to consume the
necessary calories to support weight gain, and the mix often contains a balanced blend of
protein, carbohydrates, and healthy fats, providing essential nutrients for overall health.
Weight gain mixes are not just for athletes. Anyone looking to gain weight in a healthy and
sustainable way can benefit from a weight gain mix. Weight gain mixes can come in powder,
liquid, or bar form, offering flexibility and convenience. *Weight gain mixes are not a
substitute for a healthy diet*: While weight gain mixes can provide essential nutrients,
they should not replace a healthy and balanced diet.

1.3 HEALTH BENEFITS OF INGREDIENTS

Legumes

Legumes, such as beans, lentils, and chickpeas, are an excellent choice for healthy weight
gain because they contain a high amount of protein, fibre, and a variety of essential vitamins
and minerals, making them a filling and nutritious addition to your diet while supporting
overall health. Legumes consist of various kinds of vitamins and minerals such as iron,
folate, magnesium, and zinc, which make them vital nutrients for a better life. Legumes have
been hypothesized to be protective against specific cancers due to antioxidant properties that
some studies report.

Sprouted green gram

Green gram is rich in proteins, carbohydrate, dietary fibre, vitamins, and minerals and
contains a low amount of fat. Since it has a major role in healthy weight gain .Besides being
a nutritious food, green gram possesses potential health benefits such as antioxidant,

14
anticancerous, antioxidant, anti‐inflammatory and hypolipidemic activities. Green gram has
prebiotic and nutraceutical properties. It contains an appreciable amount of oligosaccharides
that are capable of enhancing the growth of beneficial gut microbiota.

Kidney bean

Kidney beans can be a part of healthy weight gain plan because they are good source of
plants bases proteins, fibre and other nutrients. Kidney beans (KBs) are a nutrient‐dense and
inexpensive legume crop that plays a crucial role in ensuring food security and is consumed
globally. They are a treasure trove of nearly 20–30% protein, called vicilin or phaseolin, and
these beans are also fair sources of vitamins, minerals, antioxidants, and bioactive
compounds.

Chick pea

Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the
world. It is a good source of carbohydrates and protein, and protein quality is considered to
be better than other pulses. Chickpea has significant amounts of all the essential amino acids
except sulphur-containing amino acids, which can be complemented by adding cereals to
the daily diet. Chickpea is a good source of important vitamins such as riboflavin, niacin,
thiamin, folate and the vitamin A precursor β-carotene.

Oats

Oats (Avena sativa L.) have received considerable attention for their high content of dietary
fibres, phytochemicals and nutritional value. It is believed that consumption of oats
possesses various health benefits such as hypocholesterolaemia and anticancerous
properties. Research and development on oat and its products may be helpful in combating
various diseases known to mankind.

Sweet potato

Sweet potatoes (Ipomoea batatas [L.] Lam) have become a trending research topic in recent
years due to their special nutritional and functional properties. The bioactive carbohydrates,
proteins, carotenoids, flavonoids, anthocyanins, phenolic acids and minerals are diverse
nutrients present in the leaves and roots of sweet potato. A number of different health
benefits, such as antioxidant, cardioprotective, anti-inflammatory, anti-cancer, anti-diabetic,

15
antimicrobial, anti-obesity and prevention of vitamin A malnutrition have been reported due
to the ingestion of different parts of sweet potato.

Pumpkin seed

Several types of unsaturated fatty acids are the dominant component in pumpkin seeds which
can play a role in the disease prevention and promote health. Pumpkin seeds also contain
the important phytoestrogen compounds, i.e., secoisolariciresinol and lariciresinol that have
estrogenic-like effect such as preventing and osteoporosis for menopausal women.
Phytoestrogens in pumpkin seeds also could be related to a reduced hormone-dependent
tumour. Pumpkin seeds are rich in vitamin E contents as an emerging free radical scavenger,
anti-aging and antioxidant such as a-tocopherol and g-tocopherol. pumpkin seeds holds
promise for the future along with their immense nutraceutical properties.

Cashew

The cashew nut is a valuable food both for physical and mental health. It is a complete
nourishment and a suitable food medicine for several ailments. Nutritionally it stands at par
with milk, egg and meat. For all these reasons, cashews have been promoted as a propitious
food/ingredient for preventive and therapeutic management of different pathologies such as
diabetes, dyslipidaemia, obesity, hypertension, fatty liver, and acne. Moreover, it has
positive effects on the intestinal microflora, among others.

Cocoa powder

Cocoa is regarded as a super food due to its high nutrient content and proven health benefits.
Cocoa beans are rich in carbohydrate (31%), protein (11%), fat (54%), fibre (16%) and
minerals. Cocoa is a good source of bioactive compounds too. The major bioactive
components are polyphenols constituted of flavonoids and non-flavonoids. The bioactive
components with rich antioxidants and anti-inflammatory activities contribute to various
health benefits. The flavonoid-rich chocolates improve peripheral vascular function. The
consumption of cocoa or chocolate is beneficial in inhibiting the complex molecular process
leading to cancer. Flavonoids in cocoa increase insulin sensitivity by improving endothelial
function and reducing oxidative stress. The cocoa flavonoids also penetrate and accumulate
in the brain regions involved in learning and memory. The knowledge of bioactive
compounds in cocoa and cocoa products suggests that they could be consumed as a part of
wholesome, health-promoting nutritional food.

16
Skimmed milk powder

Skimmed milk, also known as skim milk or fat-free milk, is a low fat dairy product that has
had the majority of its fat content removed. This is achieved through a process where the
milk is separated into fat and non-fat components, and then the fat is removed, leaving
behind a product with very little fat content, typically less than 0.5%.Skimmed milk is an
excellent source of protein, providing approximately 8 grams of protein per 1-cup (240 ml)
serving. Skimmed milk contains minimal fat, typically less than 0.5 grams per serving and
it is a rich source of calcium, with about 300 milligrams per cup. Skimmed milk is often
fortified with essential vitamins like vitamin D. Additionally, skimmed milk naturally
contains vitamins such as riboflavin (B2), vitamin B12, and pantothenic acid. In addition to
calcium, skimmed milk contains essential minerals like phosphorus, magnesium, and
potassium.

Jaggery

The no centrifugal sugar which is prepared from sugarcane juice is called as Jaggery and is
known by different name in the world such as Panela, Kokuto, and Muscovado. The nutrient
value of jaggery is increased while preparing with different methods from sugarcane juice.
The micronutrients which are present in Jaggery have many nutritional and medicinal
aspects such as its anticarcinogenic and antitoxic activity. Jaggery has proved itself better
when compared with white sugar. Jaggery is known to produce heat and give instant energy
to a human body. Sugar and sweet consumption have been popular throughout the world,
increasing trend of per capita sugar consumption assumes significance in view of the high
tendency for individuals to develop insulin resistance, abdominal adiposity, and hepatic
steatosis, and the increasing chronic disease such as type 2 diabetes and cardiovascular
diseases.

Heart health and keeps you hydrated. Iodized salt helps create the hormones that regulate
heart rate and blood pressure. It also helps to burn extra fat deposits that could lead to heart
disease. Salt promotes healthy hydration levels and creates a balance of electrolytes. This
balance is crucial for the proper functioning of the cells, muscles, tissues, and organs. All
the body components require water to function, and salt helps maintain the proper water
levels. Dehydration makes you more prone to dizziness, fatigue, and muscle cramps.

17
1.4 AIM AND OBJECTIVE

These mixes offer a high-calorie content, often exceeding 500 calories per serving, to help
create a calorie surplus essential for weight gain. They are typically rich in proteins,
carbohydrates, healthy fats, vitamins, and minerals to support overall health and muscle
development.

For individuals with a reduced appetite or those who find it difficult to consume large meals,
weight gain nutritional mixes provide a convenient and palatable alternative to solid foods,
facilitating the intake of necessary calories and nutrients.

These mixes are intended to complement a regular diet, not replace whole foods. They help
individuals meet their caloric and nutritional needs when whole food consumption is
insufficient.

1.5 SCOPE OF STUDY

A weight gain nutritional mix is specifically formulated to assist individuals in increasing

their body weight, particularly when natural weight gain is challenging. This challenge may
arise due to factors such as a fast metabolism, high physical activity, or certain medical
conditions.

Weight gain nutritional mixes are carefully designed to provide several benefits. They offer
a concentrated source of calories and essential nutrients. Additionally, they support muscle
mass development and enhance nutrient absorption. These mixes are also designed to be
convenient and serve as a supplement to a balanced diet. Ultimately, the goal of a weight
gain nutritional mix is to facilitate healthy weight gain.

18
REVIEW OF LITERATURE

19
 CHAPTER-2
REVIEW OF LITERATURE
2.1 MARKET STUDY
A market study is an analysis of consumer demand for a product or series. It looks at all the
factors that influence demand for a product or service, like about the trends of the product,
which products, which products have higher value and classifying the product according to
needs and wants.

Current market analysis

SL
NO Brand specification Ingredients price quantity
1 DNUTRIXIN Chocolate flavour Whey protein concentrate, 490 500 g
High calories digesyme, coco powder,
formula permitted synthetic flavour
Easy digestion
2 Brand High calorie Maltodextrin, milk solids, 800 1kg
Fuelone gainer, added barley malt extract, fat
digestive enzymes, powder, coco powder,
premium quality nature identical flavours
protein
3 Iso scoop Chocolate flavour Maltodextrin, so scoop 460 1kg
High boost protein matrix why protein
complex concentrate, milk
Test boost proteine,coco processed
complex with alkali, natural and
5% glutamine artificial flavors
4 MEGA Milk chocolate Sugar, whey protein 1400 1 kg
GROW flavour, concentrate, whole milk
vegetarian, Faster powder, maltodextrin
muscle growth, powder, Coco solids, milk
provide vitamins chocolate flavour
and minerals
5 Nutrela Banana Sugar ,milk solids, soya 370 500
flavour,gluten free, protein isolate, khajur,
weight gainer with artificial flavouring
High protein substances, spinach bro
fermented extract powder,
soya bro fermented extract
powder, rose hips extract
powder
Table 2.1.1 current market analysis

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2.2 Market potential
Weight gain powder are high in energy as they contain ingredients such as oais, chick pea,
kidney bean, cashew, coco, milk, Dow, jaggery, green gram, salt, pumpkin seed, sweet
potato. These raw materials are rich in nutrients and provides more health benefits. These
gain powders are recommended for providing an instant energy boost during short workout
sessions such as running or cycling. Since there is no added white sugar in the weight gain
powder, they are suitable for everyone. Weight gain powder are regarded as a convenient of
an improvement of weight gain. As consumer preferences for packaged powder and
confectionery foods have grown, so has the demand for energy. The demand for weight gain
powder is simultaneously rising a demand for instant weight gain powder. The weight gain
powder is a Market Demand has further increased as a result of growth of the consumers. It
is simpler for consumers to evaluate and select food items with suitable ingredients from a
variety of other weight gain. The market for weight gain powder is likely to grow during the
forecast period due to its taste and huge variety across the globe. Fibre-rich content in the
weight gain powder. Another constraint includes lack of taste and high sugar content in
various weight gain powder, which force consumers to reconsider the weight gain powder
is a healthy supplement for the consumer for the weight gain product.
The incidents of the weight gain powder was the Chickpeas contain a moderate amount of
calories and several vitamins and minerals. They’re also a good source of fibre and protein.
The kidney beans was Good source of Fiber Lower phosphorus options. Lower protein
options The right amount of potassium
Green grams are high in protein, fibre and vital nutrients. Sprouting not only enhances the
nutrition of mung beans but also makes them easily digestible. Sprouts contain higher levels
of folate, Vitamin C, K, magnesium, phosphorus and anti-oxidants than the un-sprouted
beans. Mung Bean Sprouts are used in preparation of various dishes
products that are available in the markets and are more accepted by the consumers. The
major reasons for consuming weight gain products were taste, health benefits, weight gain,
and other reasons such as habit since childhood, interest in trying new products etc. They
also come with antioxidants, flavonoids, certain amino acids and tryptophan. Due to
increasing consumer awareness on health because of various health complications such as
obesity, diabetes, calcium deficiency, constipation, gastric issues etc, the demand for weight
gain and weight gain products has risen up in cities and towns and places with higher
educated population.

21
MATERIALS AND METHODS

22
 CHAPTER- 3
MATERIALS AND METHODS
3.1 RAW MATERIALS

a) Oats b) Chickpea c) Sweet potato

d) Jaggery e) Pumpkin seed f) Cashew powder

g) Kidney Bean h) Milk powder i) Cocoa powder

j) Green gram k) Iodized salt l) Palm sugar

23
3.2 LABORATORY EQUIPMENTS

a) Hot air oven b) Moisture analyzer c) Electronic analytical balance

d) pH meter e) Soxhlet extractor f) Kjeldahl Oracle Distillation Unit

g) Muffle furnace h) Desiccator i) Titration Lab Kit

j) Water bath k) Crucible

24
Trial 1

Ingredients

SI.No Ingredients Quantity

1 Oats 18%
2 Chickpea 15%
3 Jaggery 16%
4 Sweet potato 13%
5 Cashew 8%
6 Milk powder 10%
7 Cocoa powder 7.5%
8 Pumpkin seed 5%
9 Kidney Bean 4%
11 Green Gram 3%
12 Iodized salt 0.5%
Table 3.1.1 Trial-1 Ingredients

Process Flow

• make sprouted green gram flour and sweet potato flour separately.
• Rosted the ingredients such as chickpea ,kidney beans, cashew, oats, pumpkin seed
and allow to cool.
• Grind the roasted oats, sprouted green gram, pumpkin seed, nuts ,chickpea into fine
Powder.
• Mix the ingredients such as sweet potato powder, oats powder, sprouted green gram
powder, kidney flour, Coco powder, nuts powder and pumpkin seed powder.
• Add milk powder, jaggery powder and ionised salt.
• Grind the whole mixture for perfect mixing.

Inference

• The resulted product is good in taste and texture is also good.it appearing in good
colour. The ingredient like sweet potato and pumpkin seed are finely powdered and
highlighting jaggery taste with good mouth feel.

25
Trial-2

Ingredients

SI.No Ingredients Quantity

1 Oats 13%
2 Chickpea 10%
3 Palm sugar 16%
4 Sweet potato 10%
5 Cashew 8%
6 Milk powder 10%
7 Cocoa powder 7.5%
8 Pumpkin seed 5%
9 Kidney Bean 4%
11 Green Gram 3%
12 Iodized salt 0.5%
13 Peanut 13%
Table 3.1.2 Trial-2 Ingredients

Process Flow

• Make sprouted green gram flour and sweet potato flour separately.
• Rosted the ingredients such as chickpea, peanut ,kidney beans, cashew, oats,
pumpkin seed and allow to cool.
• Grind the roasted oats, sprouted green gram, pumpkin seed, nuts, chickpea and
peanut into fine Powder
• Mix the ingredients such as sweet potato powder, oats powder, sprouted green
gram powder, kidney flour, Coco powder, nuts powder and pumpkin seed powder.
• Add milk powder, palm sugar and ionised salt.
• Grind the whole mixture for perfect mixing.

Inference

• The resulted product highlighting raw kidney beans taste. The product don't have
any palm sugar sweeteners.

26
3.3 Process flow chart

Methods of preparation:

To make sprouted green gram Flour

Dry

Grind the beans into powder

separately Roast the ingredients such as chickpea Flour, kidney

beans, cashew and sprouted green gram flour.

Blend the Roasted ingredients into Fine powder

Mixing the Ingredients: combine the powdered oats, chick pea flour,
cocoa powder, cashew powder, peanut powder and sprouted green
gram pocuder.

Add milk powder & powdered jaggery.

Add a pinch of salt & stabilizer.

27
3.4 SENSORY EVALUATION

Sensory evaluation is a science that measures, analyzes, and interprets the reactions of
people to products as perceived by the senses. Food sensory testing involves the use of food
products. Characteristics such as appearance, texture, odour and taste are analyzed by trained
testers to assess product quality or derive opportunities for improvement. Sensory evaluation
had been conducted using 9- point hedonic scale. Hedonic scale is a scale that indicates the
extent of respondents overall liking or disliking of the product. 9-point hedonic scale consists
of:

9.Like extremely
8.Like very much
7.Like moderately
6.Like slightly
5.Neither like/ Dislike
4.Dislike slightly
3.Dislike moderately
2.Dislike very much
1.Dislike extremely

Scorecard-Hedonic Rating Scale

Tray number: Name:

In front of you is a coded sample. Taste the sample and tick (/) how much you like and
dislike it. You can taste the sample more than once.

Appearance/Colour Taste/Flavour Smell/Odour Texture/Mouthfeel

Like extremely
Like very much
Like moderately
Like slightly
Neither like or
dslke
Dislike slightly
Dislike
moderately
Dislike very
much
Dislike extremely

Figure 3.4.1

28
3.5 PROXIMATE ANALYSIS

Estimation of the main components of a food using procedures that allows a reasonably rapid
and acceptable measurement of various food fraction without the need for sophisticated
equipment or chemicals.

3.5.1 MOISTURE

A moisture analyzer, also known as a moisture balance, is a precision instrument designed

to measure the moisture content of a substance. This substance could be anything from food
products and pharmaceuticals to chemicals, plastics, and more. The analyzer utilizes a
combination of heat and weight measurements to determine the moisture content accurately.

Principle

The basic working principle of a moisture analyzer involves the application of heat to the
sample material. Most moisture analyzers use a halogen heating lamp to dry the sample. The
sample is placed in a weighing pan and the initial weight is recorded. The heating lamp is
then turned on and the sample is heated until it reaches a constant. weight. This Indicates
that all of the moisture has evaporated from the sample. The final weight of the sample is
then recorded and the moisture content is calculated as the difference between the initial and
final weights.

Calculation

Moisture % = loss of weight of sample ×100

Weight of sample
Loss of weight of sample = weight of dish with sample - weight of dish with dried sample

3.5.2 pH

To estimate pH using a digital pH meter. First calibrate the meter with a known standard
distilled water of known pH values, Then immerse the pH electrode into a 5g paneer sample
mixed with 25 ml of distilled water and wait for a stable reading on the meter display, This
reading represents the pH of the sample.

Remember to rinse the electrode with distilled water between measurement to avoid
contamination.

29
3.5.3 DETERMINATION OF ASH CONTENT

5 g of sample were measured into a previously heated and cooled silica crucible,which was
then gently ignited in muffle furnace at 600°c for 3 hours .Untill only inorganic mineral
residues remain . After that the crucible were cooled in a desiccator.The final weight of the
ash is measured to determine the total ash content, which provides an estimate of the mineral
content present in the sample.

Calculation

Ash % = W2-W × 100

Weight of sample
Where:

• W = weight of the empty crucible

• W2 = weight of the crucible with the sample after ashing
• Weight of sample = initial weight of the sample before ashing

3.5.4 DETERMINATION OF CRUDE FAT

Fat is composed of carbon, hydrogen, and oxygen. Fats are essential for the proper
functioning of the body. The dried sample is extracted with diethyl ether which dissolves
fats, oils, pigments and other fat-soluble substances which is determined by extracting
sample in Soxhlet apparatus for 24 to 48 hours.

Reagents

1. Alcohol: Ether mixture (3:1): Mix 3 parts of ethyl alcohol (absolute)with 1 part
of diethyl ether (AR). Store in tightly capped bottle.

2. Chloroform: Methanol mixture (1:1): Mix 1 part of chloroform (AR) with 1 part
of methanol (AR) and store in a tightly capped bottle.

Procedure

1. Prepare the sample by grinding or homogenizing it to ensure consistency.

2. Weigh a subsample of the prepared sample in the extraction apparatus.

30
3. Add a solvent (hexane or ether) to the apparatus and extract the fat from the sample.

4. Filter the extracted fat through filter paper into a collection vessel.

5. Remove the solvent from the extracted fat using a rotary evaporator or drying oven.

6. Weigh the extracted fat and calculate crude fat, as a percentage of the total weight of
the sample.

Calculation

Crude Fat (%) = (Weight of extracted fat / Weight of sample) x 100

3.5.5 DETERMINATION OF CRUDE PROTEIN

The sample is weighed and placed in a kjeldahl flask that already contains the catalyst (
Cuso4 and K2so4 in a ratio of 10:1) to begin digestion 10 ml of concentrated H2SO4 is
added and the mixture is heated at 420°c for digestion. This process breaks down the organic
material and converts the nitrogen into ammonium sulphate. During digestion the excess
sulphuric acid is neutralized using NaoH and distilled water. This produce ammonia , ( the
complete of digestion shows green colour) then ammonia is distilled into a receiving
solution, which is typically known a volume of standard acid solution such as boric acid
which is to capture the ammonia. Next 30 ml of distilled water is added as the sample may
form crystals .The resulting solution is then titrated with 1N HCL using bromocresol green-
methyl red as an indicator, end point shows a pale pink in colour .The percentage of nitrogen
is calculated from the titration.

Calculation

Nitrogen %:

%N= (T - B) × N HCt × 14.1× 100

(W× 1000) × 100
Where:
T =Titrable value
B = Blank value
N HCl = Normality of HCI
W = Sample weight
Protein %:

31
 %Protein=% N × 6.38
3.5.6 DETERMINATION OF CRUDE FIBRE

Reagents:

1. 0.128M H2SO4, Dilute 1.75 ml concentrated H2SO4, in 250 ml Standard flask with
distilled water

2. 0.313M NaOH: Dissolve 3.125 g NaOH in 250ml distilled water

Procedure

a. Boiling in acid

1. Transfer 200ml of 0.128M H2SO4 into a conical flask.

2. Weigh 2g homogenized sample and transfer it to the conical flask containing 0.128M
H,SO, and mix well.

3. Place the conical flask on hot plate and boil for 30 minutes with periodic agitation.

4. Place a cotton cloth in a funnel & filter the contents in conical flask to the discard beaker.

5. Wash the contents thoroughly with hot water to remove acid residue completely.

b. Boiling in base

1. Measure 200ml of 0.313M NaOH and wash the retentate with 0.313M NaOH into the
same conical flask using another funnel.

2. Mix the contents well and place the conical flask on the hot plate and boil for 30 minutes
with periodic agitation.

3. Place a muslin cloth in a funnel & filter the contents in conical flask to the discard beaker.

4. Wash the contents thoroughly with hot water to remove base residue completely.

c. Drying fibre

1. Collect the retentate to a clean and dry crucible till no filtrate is left(fibre is obtained).

2. Place the crucible on hot plate to evaporate the excess water.

32
3. The collected fibre (in crucible) is dried in Hot air oven at 130°C for 2hrs.

4. Cool in dessicator and note the weight of dried fibre.

d. Incineration of fibre.

1. Place the crucible containing dry fibre in the muffle furnace at 550°C for 2hrs.

2. After incineration take out the crucible and cool it in dessicator for about 20 minutes.

3. Take weight of crucible containing ash.

Calculation:

Crude fibre % = W1-W2 ×100

Ws
Where:

WI- Weight of crucible containing fibre (after drying in HAO and weighed)

W2- Weight of crucible containing ash

Ws- Weight of sample taken

3.5.7 ESTIMATION OF ACIDITY

Titrable acidity of samples were evaluated by acid - base titration with a standardized
solution of 0.1 N sodium hydroxide solution (NaoH) , using phenol. Phthalein as an
indicator and the value expressed as citric acid.

Calculation:

The equation for the percentage of citric acid is:

% citric acid = VNaOH X NNAOH × 64.04

V sample
Where:

• VNaOH = volume of NaOH used

• NNAOH = normality of NaOH
• V sample = volume of the sample

33
3.5.8 ESTIMATION OF CARBOHYDRATES

Carbohydrates are an essential macronutrient found in various foods and serve as the
body's primary energy source. Their content in food is often determined by the difference
method where the sum of protein fat, moisture ash, and fibre percentages is subtracted
from 100%. This approach provides an estimate of total carbohydrates including sugars
starches and some fibre. Since carbohydrates play a crucial role in metabolism and overall
health, understanding their composition in food is important for nutrition labelling and
dietary planning. The carbohydrate content is determined using a calculation method. The
equation used is:

% Carbohydrate= 100 - (%Moisture + %Ash + % Protein + %Fat)

3.5.9 Energy

The energy value was determined by multiplying the percent value of crude fat and total
crude carbohydrate. The equation is follows:

Total Energy (kcal)= (4×Carb) +(9×fat) +(4×protein)

3.6 MICROBIAL ANALYSIS

Microbial testing of food is the examination of the microscopic organisms in food. These
organisms could be single cell, multiple cells or without cell. Total plate count analysis is
the calculation of the number of bacterial colonies present in The sample. It is measured in
colony forming units based on the premise that one bacterium which invisible to the naked
eye will grow to form a cluster or colony which then becomes visible, when in contact
with appropriate nutrients and temperature and it is properly spread out.

Principle

The method involves dissolving a representative sample in a sterile diluent, followed by

serial dilution to obtain a suitable number of microorganisms. A known volume of the
diluted sample is then plated on a nutrient agar medium, which supports the growth of a
wide range of microorganisms.

Materials

• Sample: Food or water sample to be tested

34
 • Diluent: Sterile peptone water or saline solution
• Nutrient Agar: Sterile nutrient agar medium
• Petri dishes: Sterile petri dishes
• Incubator: Temperature-controlled incubator

Procedure

a) Prepare the sample by dissolving it in a sterile diluent.

b) Perform serial dilutions to obtain a suitable number of microorganisms.
c) Plate 0.1-1.0 mL of the diluted sample onto a nutrient agar medium in a petri dish.
d) Spread the sample evenly over the agar surface using a sterile spreader.
e) Incubate the plates at 37°C ± 1°C for 24-48 hours.
f) Count the number of colonies on each plate.
g) Calculate the total plate count (TPC) per gram or millilitre of the sample.

Calculation

TPC = (Number of colonies x Dilution factor) / Volume of sample plated.

35
RESULT AND DISCUSSION

36
 CHAPTER- 4

RESULT AND DISCUSSION

4.1 SENSORY EVALUATION

Sensory evaluation had been conducted with 10 panellists. From the results given by the
panellists average rating is given below:

Attributes Score
Colour 7.8
Texture 7.2
Mouth feel 6.7
Taste 7.5
Appearance 7.9
General Acceptability 7.5

Table 4.1.1 Sensory evaluation data

Texture to be improved

Suggestions given by the panellists

Colour to be improved

Table 4.1.2 Suggestions from panellist

37
4.2 PROXIMATE ANALYSIS

The samples given for proximate analysis, and the given lab test results are as follows:

Sl.No Chemical Parameter Result Unit

1 Crude Protein 11.18 g/100g
2 Total Carbohydrates 69.55 g/100g
3 Energy 370.604 Kcal/100g
4 Total Ash 10.28 g/100g
5 Moisture 6.98 g/100g
6 Crude Fibre 2.004 g/100g
7 Crude Fat 5.02 mg/100g
8 Magnesium 0.4 mg/kg
9 Calcium 7.4 g/kg
9 Titrable Acidity 2.58 %
10 pH 4.5 -
Table 4.2.1 Proximate Analysis

4.3 MICROBIAL ANALYSIS

SL.NO MICROBIOLOGY RESULT UNIT

1 Total Plate Count 4.5 × 10^2 cfu/g
Table 4.3.2 Microbial Analysis
The proximate analysis results show that protein, total fat, crude fibre, ash, carbohydrate and
moisture content are 11.18, 5.02, 2.004, 10.28, 69.55, 6.98g/100g respectively. From lab
results, the energy value is 370.604 kcal/100g.

The moisture Content of the product is 6.98% which belongs to Non-Perishable foods. The
Weight gain mix successfully developed a nutritious and sustainable Weight Gain option.
The positive results from nutritional analysis and sensory evaluations suggest that the
product holds promise in the market. Further research and strategic planning are
recommended to overcome potential challenges and ensure a successful market entry.

38
SUMMARY AND CONCLUSION

39
 CHAPTER 5

SUMMARY AND CONCLUSION

Implementation of new product development process has helped businesses focus their new
product investment on the most potentially rewarding projects. It has reduced the time
between idea and revenue by simplifying the complex activities required for commercial
success. Natural base weight gain powder developed along with other nutritious ingredients
Oats, chickpea, kidney bean, cashew, coco, milk powder, jaggery, green gram, salt, pumpkin
seed, sweet potato ,etc. showed that the powder is highly acceptable, easy to weight gain
contained high amount of energy and protein. As consumers to increases the weight gain for
using supplement for milk. its nutrition evolution that promises both taste and wellbeing in
every bite. Energy intakes have effect on voluntary physical activity, Energy balance is an
important factor. The proximate analysis results show that crude protein, pH, crude fat, Ash,
Acidity, crude fibre, carbohydrates, moisture content are 11.18, 4.5, 5.02, 10.28, 2.58, 2.004,
69.55g/100g respectively. From lab result, the energy value is 370.604kcal/100 g. As per
FSSAI A formula food presented The health supplements shall contain concentrated source
of one or more nutrients and substances from animal origin or other similar substances with
known and established nutritional or beneficial physiological effect, which are presented as
such and are offered alone or in combination but are not drugs.

The natural material weight gain mix internship successfully developed a nutritious and
sustainable weight gain option. They are both healthy and nutritious. They beneficial for our
body protection of the cardiovascular system, improvement of transit, reduction of fatigue
etc. These mixes are made from natural ingredients. They contain vitamins, minerals, protein
and fibre, but also good quality sugars and facts. They will provide you with an excellent
energy supply. The ingredients which are present in the mix are packed with protein,
antioxidant, and nutrients. They reduce the weight, and high blood pressure. Nuts and seeds
which are present contain unsaturated fats and other nutrients that provide protective effects
From the study conducted it is clear that green gram, pumpkin, kidney bean, which otherwise
processed to a limited extent can be successfully utilized for supplementation of common
man food such as weaning mix for infants and cookies as snacks for all age groups. The
investigation revealed that the supplementation of both pumpkin flour and pumpkin seed
flour enhanced the nutritional value of weaning mixes and cookies. On the basis of sensory
evaluation supplementation up to a level of 90:10 and 80:20 was found to be the best for

40
weaning mixes in pumpkin seed flour, respectively. While for cookies the best ratio was
found to be 80:20 in both the cases i.e. supplementation of wheat flour with green gram
flour, kidney flour, Oats and pumpkin seed flour. Henceforth, it can be said that this
nutritious crop can be successfully exploited for the preparation of good quality and
nutritionally enriched processed products such as weaning mixes, protein bar. And Weight
gain mixes are portable sources of proteins and healthy fats. Weight Gain Mix is a powdered
supplement designed to provide a concentrated source of calories, protein, and other
essential nutrients.

Weight gainer is a dietary supplement that contain high level of carbohydrates, proteins
(Multi Source & Type) and moderate amount of fats. As the name suggests this supplement
is primarily used for gaining weight via Huge Calorie intake provided by Carbohydrates

Weight gainers are complex in formulation since it contains large number of ingredients and
to be consumed in large serving size compared to protein powders to get the desired result.
There is a big variety in style, flavour, and nutritional value. They are made up of ingredients
like oats, cashew, cocoa powder, skimmed milk powder, pumpkin seed, sweet potato, a pinch
of ionized salt, and beans such as chickpeas, sprouted green gram, and kidney beans.
Sprouted green gram offers a range of health benefits, including improved digestion due to
increased fibre content, enhanced nutrient availability with higher levels of vitamins and
minerals like folate and vitamin C, antioxidant properties, and a major contribution to weight
gain. Most of the ingredients are high in protein, nutrients, and vitamins Weight gain mixes
provide a high-calorie density, making it easier to consume the necessary calories to support
weight gain, and the mix often contains a balanced blend of protein, carbohydrates, and
healthy fats, providing essential nutrients for overall health. Weight gain mixes are not just
for athletes. Anyone looking to gain weight in a healthy and sustainable way can benefit
from a weight gain mix. Weight. *Weight gain mixes are not a substitute for a healthy diet*:
While weight gain mixes can provide essential nutrients, they should not replace a healthy
and balanced diet. Weight gain mix use weight gain our body completely.

41
REFERENCES

42
 CHAPTER 6

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