1 Optimization and nutritional evaluation of traditional instant pancake flour for lactating mothers Plant Archives Vol. 21, Supplement 1, 2021 pp. 2112-2116 e-ISSN:2581-6063 (online), ISSN:0972-5210 Plant Archives Journal homepage: http://www.plantarchives.org doi link : https://doi.org/10.51470/PLANTARCHIVES.2021.v21.S1.349 OPTIMIZATION AND NUTRITIONAL EVALUATION OF TRADITIONAL INSTANT PANCAKE FLOUR FOR LACTATING MOTHERS Chhavi Gupta 1* , Renu Khedkar 1 , Kiran Negi 2 , and Karuna Singh 1 1* Amity Institute of Food Technology, Amity University, Noida, U.P, India, 201301 2 Himalaya Environmental Studies and Conservation Organization, Dehradun, Uttarakhand, India, 248001 *Corresponding Author Email: g.chhavi7@gmail.com ABSTRACT In this study, we develop a calcium-rich Instant Pancake flour for lactating mothers optimized by Response Surface Methodology-Box Behnken method (RSM). The flour intends to supplement one-third calcium needs of lactating mothers as per RDA. Calcium deficiency is commonly observed in lactating mothers and is a rising trend in India leading to a serious threat to lactating mother and infant health. Nutrimix flour, mixed with cumin seeds and green gram used to prepare the Pancake flour. Box-Behnken, fifteen sets of experiments were conducted to arrive at the optimized value. The functional properties and proximate analysis of the flour were conducted using the lab food testing methodologies for result validation. The mixing ratio was formulated from a variety of ingredients as Nutrimix flour (72.5 g), Green Gram (19.0 g), and Cumin Seeds (8.5 g) for Pancake flour. We prepared a Nutrimix flour which consists of Finger Millet (37.5 g), Semolina (11.25 g), Green Gram (27.5 g), Amaranth Seeds (8.75 g), and Gingley Seeds (15 g). Based on experimental results, we were able to meet the one-third calcium recommended daily allowances of the lactating mother (0-6 months) in the instant Pancake flour. The nutrient content of the optimized flour was calcium (404±1.36 mg), Iron (4.4±0.86 mg), Moisture (7.8±0.99), Protein (18.4±0.56%), Carbohydrates (60.27±2.32 g), Energy Value (375.3±0.006 Kcal) and Crude fat (6.7±0.82%). The functional properties of the optimized flour were swelling capacity 17.2±0.21%, Water absorption capacity (48.4±0.44%), Oil absorption capacity (36.4±0.9%), Emulsion Activity (42.6±0.3%), Emulsion stability (46.6±0.4%) and Bulk density (416±1.5 Kg/m³). Keywords : RSM, Calcium, Lactating Mothers,Traditonal Instant Pancake Introduction Traditional food practises are followed by pregnant and lactating mothers across countries. They influence and guide the lactating mothers about the nutritious food and its effect on the baby. Even with the changing time, traditional food demand is continuous and high in many countries including developed nations of west (Trichopoulou, Soukara and Vasilopoulou, 2007). Similarly, For many decades in India, culturally accepted foods are produced and managing malnutrition successfully (prasad, holla and gupta, 2009). The home-cooked food has higher acceptability in mothers (Dube et al., 2009). Based on this background of increased calcium demand and acceptability issues; we aimed to prepare an optimized Calcium-rich Instant Pancake flour. Pancakes are traditional Indian recipes, widely consumed by Lactating mothers. Based on the traditions, Cumin seeds and Green gram, known for increasing breast milk secretion and calcium-related properties are widely accepted among the lactating mothers across pan India. The traditional pancake, even though made from the calcium-rich ingredients, does not meet the recommended lactating mother's calcium daily allowance (RDA) of 1200 mg/day (WHO, 2013a). The study target to raise the usage of traditional pancake; by increasing its nutritional values, using fortified Nutrimix flour. We prepared a calcium-rich instant pancake flour with ingredients as Nutrimix flour, cumin seeds, and green gram grown locally. Finger millet (Eleusine coracana), Green gram (Vigna radiate), Semolina (Durum wheat), Amaranth seeds (Amaranthus), and Gingley seeds (Sesamum indicum) are the basic ingredients of Nutrimix flour. While working on the flour mixtures, the human behaviour and ingredient's ease of availability was considered. It helped in achieving the traditional acceptability and additional nutritional value of the pancake. About 200 mg/day Calcium transfers between the mother and infant during full breast-feeding. The amount of calcium secreted into breast milk varies widely and can be as high as 400 mg/day in some individuals (Prentice, 2000). Various studies have demonstrated that lactation is accompanied by significant reductions in maternal bone mineral content during the first 3–6 months (Laskey and Prentice, 1999) especially at the spine and hip. The World Health Organization (WHO) recommends a daily intake of calcium i.e. 1200 mg/day during pregnancy and lactation(WHO, 2013b). The balanced key nutrients like