Vol. 9, Issue 3, Part D (2025)

This study investigates the calcium content, sensory evaluation, and physicochemical characteristics of chilla premix developed from composite flours of rice flour, semolina, and calcium-rich powders, including cauliflower leaf powder, lotus stem powder, and mushroom powder. The calcium content varied significantly across treatments, with the highest concentration of 1970±1.7 mg/100 g found in Treatment R₄ (60% cauliflower leaf powder, 30% lotus stem powder, 10% mushroom powder) and the lowest in Treatment R₃ (50% cauliflower leaf powder, 40% lotus stem powder, 10% mushroom powder) at 1070±2.0 mg/100 g. Due to its superior calcium content, R₄ was selected for further product development. Sensory evaluation of the chilla premix showed that increasing the proportion of cauliflower leaf powder led to a decline in sensory scores, with the highest scores for appearance, taste, and overall acceptability observed in the control and Treatment T₂. The analysis revealed significant differences (p<0.05) in appearance, taste, texture, and overall acceptability among the treatments. The physicochemical composition of T₂ chilla premix indicated improved nutritional qualities, with increased protein, fat, crude fiber, and calcium (423.3±5.63 mg/100 g) compared to the control (9.67±0.105 mg/100 g). Statistical analysis further confirmed significant differences (p<0.05) in various proximate parameters, including moisture, ash, protein, and energy content. The results suggest that the incorporation of calcium-rich powders can enhance the nutritional profile of chilla premix, making it a promising product for health-conscious consumers seeking to boost their calcium intake.