EFFECT OF THE ADDITION OF NORI (Porphyra yezoensis) ON THE DEVELOPMENT AND CHARACTERIZATION OF MULTI-MILLET IDLY BATTER

Introduction: Taurine, the most abundant sulfur-containing amino acid in the body, is often deficient, particularly in individuals following vegetarian or vegan diets. This project aims to extract taurine from a vegan source and develop a taurine-fortified multi-millet batter to address taurine deficiency, especially among vegans, vegetarians, the elderly, and those recovering from COVID-19.
Methods: Taurine was extracted from seaweed laver (Nori) using an optimized ultrasound-assisted extraction method with 70% ethanol at a solvent ratio of 1:20 and 60°C for 40 minutes. The extract was purified via cation exchange chromatography with 225 Na resin, followed by crystallization and recrystallization with ethanol to isolate taurine. The purity of the taurine was confirmed using Thin-Layer Chromatography (TLC). The purified taurine was then microencapsulated with Arabic gum to enhance stability during cooking. Thermal stability was assessed using Differential Scanning Calorimetry (DSC). Taurine was incorporated into a multi-millet Idli batter, which included Proso, Little, and Barnyard millet, as well as fenugreek and black gram. The physicochemical and proximate characteristics of the fortified batter were analyzed.
Results: Quantitative analysis using High-Performance Liquid Chromatography (HPLC) confirmed 0.22% taurine content in the extract. The microencapsulated taurine exhibited thermal stability up to 319.8°C. The fortified Idli batter showed minimal changes in color, width, height, and cooking time, with increased hardness due to the thickening effect of Gum Arabic. Proximate analysis revealed a slight decrease in energy content in the fortified Idli (200.484 kcal) compared to the unfortified version (206.816 kcal). The taurine content in the cooked Idli matched the amount added, demonstrating stability through the cooking process.
Conclusion: The study successfully developed a taurine-fortified multi-millet Idli batter that maintains taurine stability during cooking. This approach offers a viable strategy for dietary supplementation with taurine, particularly for populations at risk of deficiency.