• Aditi Gupta
• Sr. Prof. Sunita Mishra

A gluten-free porridge premix based on water chestnut flour (Trapa natans var. bispinosa Roxb.) was developed and evaluated in two formulations — a control (Sample A) and a nut enriched variant (Sample B). Proximate analysis following AOAC (2005) methods recorded protein at 15.97%, fat at 6.74%, carbohydrate at 72.25%, moisture at 2.28%, and ash at 2.76%. Of the mineral results, the calcium value is the most clinically significant: at 600 mg/100 g, a single serving meets the full adult ICMR daily requirement —a result of practical significance for populations that avoid dairy due to lactose intolerance, economic constraint, or religious dietary practice. Sensory evaluation by a semi-trained panel of 20 on a 9-point hedonic scale found that Sample B outperformed Sample A on mouthfeel (F = 6.681, p = 0.014) and overall acceptability (F = 4.174, p = 0.048), with a mean score of 8.53 ± 0.61. Given singhara flour's established low-GI starch behaviour and the formulation's mineral density, the premix addresses the dietary needs of gluten-sensitive and diabetic consumers within the Indian ready to-cook food segment.

water chestnut flour; porridge premix; proximate analysis; sensory evaluation; gluten-free; functional food; 9-point hedonic scale; ANOVA; calcium; low glycaemic index

"Formulation and Evaluation of a Gluten-Free Water Chestnut (Trapa natans var. bispinosa Roxb.) Porridge Premix: Proximate Composition, Mineral Profile, and Sensory Acceptability ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 10, page no.a609-a618, October-2026, Available :http://www.jetir.org/papers/JETIR2610067.pdf

"Formulation and Evaluation of a Gluten-Free Water Chestnut (Trapa natans var. bispinosa Roxb.) Porridge Premix: Proximate Composition, Mineral Profile, and Sensory Acceptability ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 10, page no. ppa609-a618, October-2026, Available at : http://www.jetir.org/papers/JETIR2610067.pdf