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TRANSITION IN THE PREPARATION AND CONSUMPTION OF IDLI

AMONG THE POPULATION OF PUDUCHERRY

2.1 INTRODUCTION

Idli occupies a special place in the diets of Indians and is one of the predominant choices

of food in the daily diet particularly as a breakfast food. Idli being a fermented food

possesses a great significance as it provides aroma and soft texture and also act as a

nutritious food. The current study was undertaken among the selected population to study

the preference of idli, consumption pattern of breakfast, preparation of idli at household

level and preference of commercial idli batter against homemade batter.

2.2 MATERIALS AND METHODS

2.2.1 Selection of area

The area selected for the study was Union Territory of Puducherry which has a

population of 12.44 lakhs (Puducherry population census, 2011) representing multi-

lingual and multi-cultural population. Eight areas namely Kalapet, Muthaiyalpet,

Villiyanur, Gorimed, Thattanchavadi, Lawspet, Vandrampet and Uppalam were selected

for the study .Plate 2.1 shows selected areas in the city map of Puducherry.

Plate 2.1 City map of Puducherry showing selected areas for the study

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2.2.2 Selection of tool for data collection

An oral interview schedule was formulated to collect information regarding the

consumption of idli and preference of commercial idli batter. Interview schedule

(Annexure - I) included questions regarding socio-economic status, preference for idli,

preparation of idli at house hold level, consumption pattern of idli and commercial idli

batter. This formulated tool was tested on a pilot population, based upon the suggestions

the corrections were implemented and the questionnaire was used to collect information

from the respondents.

2.2.3 Selection of respondents

In total 300 respondents were randomly surveyed for the study irrespective of the cultural

and linguistic background

2.2.4 Data Analysis

The collected data were statistically treated for distributional analysis using SPSS

Statistical software (18.0).

2.3 RESULTS AND DISCUSSION

The results and discussion of the present study is discussed under the following

2.3.1 Socio-economic profile of the selected respondents

2.3.2 Consumption pattern of breakfast among the selected respondents

2.3.3 Methods of preparation of idli at household level

2.3.4 Preference for commercial idli batter against home-made batter

2.3.1 Socio-economic profile of the selected respondents

The details on the age, sex, educational qualification, employment and economic status of

the respondents are discussed. Table 2.1 shows the age (Fig. 2.1.a) and sex-wise

distribution of the selected respondents. Table 2.1 showed that, 62 per cent of the selected

respondents were in the age group of 21 to 40and only 2.66 per cent were in the age

group of 61 to70 years. Among 300 respondents, four per cent people were male and 96

per cent people were female. From this data, it is clearly noted that the study is correlated

with female respondents who are the majority home makers. Women are the integral part

of family (Jan and Akhtar, 2008) and vital force in the decision making concerning child

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growth, money management, health and nutrition, and socio-economic progress of the

family.

Table 2.1

Age and sex wise distribution of the selected respondents (N=300)

Particulars Percentage (%)

Age (in years)

21-30 31.66

31-40 31.66

41-50 26.33

51-60 07.66

61-70 02.66

Sex

Male 03.66

Female 96.33

From Table 2.2 and Fig. 2.1.b it was noted that 82 per cent of the selected population

were literates and 18 per cent were illiterates. According to HUDCO (2004), the total

family income for low income group ranged from Rs. 2500 to Rs. 4500, for middle

income Rs. 4501 to Rs.7500 and for high income Rs. 7501 and above. In the present

study majority (50%) of the population fell under high income group, 22 per cent

belonged to middle income group and 18.3 per cent fell below low income group

(Fig.2.1.c). Hence the study covered the respondents from almost all income groups with

regard to occupational status. Of the population majority (71%) was housewives and 22

per cent were labourer earning daily wages and six per cent were only self-employed

(Fig.2.1.d)

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a. Age wise (in years) distribution of the

respondents

b. Educational qualification of the respondents

c. Monthly income of the respondents d. Occupational status of the

respondents

Fig. 2.1 Socio-economic profile of the selected respondents

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Table 2.2

Educational and economic status of the selected respondents (N=300)

Particulars Percentage (%)

Educational qualification

Illiterate 18.00

Primary school 12.00

Higher secondary 33.00

High school 16.33

Graduate 20.66

Monthly income (Rs.)

<2500 18.3

2501-4500 09.7

4501-7500 22.0

>7501 50.0

Occupational status

Housewife 71.33

Labourer 22.33

Self-employment 06.33

2.3.2 Consumption pattern of breakfast among the selected respondents

Details about breakfast items preferred and consumed by the selected population are

shown in Table 2.3. It was found that 85 per cent consumed breakfast regularly and

fifteen per cent of the selected population has shown to skip breakfast. In the study done

by Agostoni et al., (2010) it was reported that nearly 10-30 per cent of the breakfast

skippers are found throughout the world which is in par with the current study.

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Table 2.3

Details on breakfast consumption (N=300)

Particulars Percentage (%)

Breakfast intake

Eating breakfast 84.66

Skipping breakfast 15.33

Items preferred

Idli 69.30

Dosa 21.00

Oats 09.70

Items consumed

Idli 25.00

Dosa 20.00

Chapathi 18.00

Noodles 13.85

Poori 12.15

Oats porridge 05.40

Bread 05.60

Studies done by Reddy et.al (1981) and Balasubramanian and Viswanathan (2007a)

showed that idli is a breakfast food and the current study reassures the same with 69 and

21 per cent of the selected population preferring to take idli and dosa respectively as

breakfast item daily . Further it was noted that only 25 per cent consume idli daily and 20

per cent consume dosa daily. The interesting fact is that 99 per cent of the respondents

have a liking for idli as breakfast.

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2.3.3 Preparation of idli at household level

In spite of 71 per cent being housewives among the selected population, Table 2.4

revealed that only seven per cent of the population grind idli batter at home daily whereas

majority (58.33%) grinds only once in a week (Fig.2.2.a). Most of the respondents reveal

it due to the reason that grinding idli batter is laborious. For idli making majority of the

population (68%) prefer parboiled rice (Fig.2.2.b).

Table 2.4

Idli preparation at household level (N=300)

Particulars Percentage (%)

Frequency of grinding idli batter

Daily 07.00

Once in a week 58.33

Twice in a week 28.66

Once in a month 06.00

Variety of rice

Parboiled rice 68.03

Ration rice (provided at PDS) 19.30

Mixed rice 12.66

Type of black gram dhal

Husk removed (decorticated) 34

Husk removed after soaking 49

Both 17

Ratio of rice: black gram dhal

3:1 99.70

8:1 00.30

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Only 34 per cent used decorticated black gram whereas 49 per cent used black gram with

husk after soaking (Fig.2.2.c). Ratio of the raw ingredients in idli making is an important

criterion for the texture of the idli. In the current study majority (99.7%) of the

respondents used 3:1 ratio of rice and black gram dhal respectively. The findings

regarding the preparation of idli at house hold level is supported by the study done by

Balasubramanian and Viswanathan (2007b) who reported that idli batter was prepared

from soaking polished parboiled rice and decorticated black gram for 4 hour at 30±1C in

water and the soaked ingredients were ground to 0.5-0.7-mm particle size batter using

wet grinder with adequate amount of water. The blend ratios of 2:1, 3:1, 4:1(v/v) batter

were allowed for fermentation adding two percent of salt. From the survey it was also

found that 100 per cent of the respondents added fenugreek as an additional ingredient in

idli making.

Generally after grinding idli batter, the batter is left for fermentation. Fermentation time

varied between 5 h to 12 h at the selected households (Table 2.5 and Fig.2.3.a). Majority

(71.3%) of them fermented the idli batter for 11 to 12 h. The texture of idli is influenced

by many variables like raw material, quantity, soaking time, grinding conditions,

fermentation time and temperature are adjuncts on quality of idli (Desikachar et al.,

(1960) and Radhakrishnamurthy et al., (1961). Fermentation of idli batter is an essential

step because as reported by Mukherjee et al., (1965), Rajalakshmi and Vanaja (1967) the

microorganisms present in black gram dhal helps in acidification and leavening of the

batter by which gas, acid and several volatile compounds are formed during fermentation

which contribute to a complex blend of flavours in the products (Chavan and Kadam,

1989). The household measures to control fermentation of idli batter to extend the shelf-

life are shown in Table 2.5 and Fig.2.2.b. Majority (73%) stored the idli batter in

refrigerated condition, 19 per cent store idli batter over water tub, and rest of the selected

population place betel leaves (4.33%), lady‘s finger (1.66%) and coconut slices (1%)

over the idli batter respectively. The scientific reasons for these measures expect for

refrigeration is still in dark.

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Fig. 2.2 Details on idli preparation at household level

b. Variety of rice used by respondents for making idli

c. Type of black gram dhal used for idli making

a. Frequency of grinding idli batter at house hold level

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a. Fermentation time of batter at household level b. Measures to control fermentation at household level

Fig.2.3 Details on fermentation time and measures to fermentation

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Table 2.5

Fermentation time and measures followed to control fermentation

of idli batter at households (N=300)

Particulars Percentage (%)

Fermentation time (h)

05-06 04.30

07-08 00.70

09-10 23.70

11-12 71.30

Measures to control fermentation

Refrigerator 73.33

Placing over water 19.33

Betel leaves 04.33

Lady‘s finger 01.66

Coconut slices 01.00

Plantain leaves 00.33

2.3.4 Preference for commercial idli batter against home-made batter

From Table 2.4 it was discussed that only seven per cent of the selected population

ground idli batter daily, but Table 2.3 show that 45 per cent of the selected population

consume idli and dosa every day for breakfast. This is because 49 per cent of the

respondents have shown interest to purchase ready to cook idli batter every day (Table

2.6). The cost variation of the commercial idli batter may be due to the quality of

ingredients used and the type of packaging. Majority (31.3%) purchase batter which

range between Rs. 10 to Rs.12, 26 per cent purchase between Rs. 13 to Rs.16. Regarding

colour of the commercial idli batter majority (59%) of the selected population expressed

that the colour was pale and unappealing and 64 per cent criticized that the commercial

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idli batter had thin consistency which gave poor quality of idli and so it was used for dosa

making.

Table 2.6

Details about purchase of commercial idli batter (N=300)

Particulars Percentage (%)

Frequency of purchase

Daily 49.3

Weekly 21.0

Monthly 19.7

Cost in rupees

7-9 16.3

10-12 31.3

13-16 26.3

17-20 14.7

21-30 00.7

Nil 10.7

Colour

Bright 41.00

Pale 58.99

Consistency

Thick 35.33

Thin 64.00

Preference

Like 47.23

Dislike 52.77

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Among the selected population 53 per cent disliked commercial idli batter especially for

its aroma, out of which 31 per cent expressed problems regarding quality and shelf-life of

the batter. The study revealed that all the respondents (100%) will purchase ready to cook

idli batter if the batter quality, fermented aroma and shelf-life are improved.

2.4 CONCLUSION

The results of the survey indicates the practices currently followed by the population, not

statistically representative is similar to the practices reported in literature such as variety

of rice, type of black gram, ratio of ingredients used for idli making, fermentation time

and shelf –life of the batter.