Nutritive composition of yava rotika

Abstract

There are some food items grouped under daily consumables like yava (barley), godhuma (wheat) and mudga (green gram). By including them in every day’s food practices, one can stay healthy and keep diseases at bay. As life-style disorders keep increasing alarmingly, it is necessary to modify one’s diet and dietary habits and life-style. Cereals like wheat and rice are used by majority of population all over the world owing to their availability and richness in nutrient composition. However, use of yava is comparatively less. Yava based preparations (recipes) is indicated in santarpanajanyavyadhi (life-style disorders). Yava rotika (flat bread made out of barley) is one such recipe specially indicated remedy for disorders of kapha. Hence, in this study, we have prepared and assessed nutritional composition of yava rotika. Yava purchased from local super market, cleaned, washed, sundried, and milled to obtain yava flour. Yava flour (100g/batch) was kneaded with sufficient quantity of water to make soft dough. Dough (30g) was flattened with a rolling pin and cooked on a pan to make yava rotika. The total carbohydrate, protein and total fat (% on dry wt. basis) content of yava rotika was 50.77, 13.80 and 3.6 respectively. The product also contained minerals like zinc, magnesium, potassium, manganese and sodium respectively. The energy (Kcal/100 g) value is 290.7. Results indicate that yava rotika is nutritionally superior including minerals.