Vol. 11, Issue 6 (2022)

Author(s):
Amita Beniwal, Savita Singh, Veenu Sangwan and Darshan Punia

Abstract:
In the present investigation an attempt has been done to get nutrients rich cutlet by value addition of fresh pea shells. In this connection, fibrous coat of pea pods were removed and digestive layer was utilized for value addition of cutlets. The study result show that after incorporation of fresh pea shells (30%) in cutlets, the mean score for sensory characteristics were increased and fell in the category of” liked very much”. The nutritional parameters showed a significant (p< 0.05) increased in term of protein (4.09 to 4.95gm/100gm), crude fiber (1.00 to 1.62 gm/100gm) and dietary fiber (1.51 to 2.69 gm/100gm) content of value added cutlet a significant decreased was notice in term of energy and carbohydrates. A significant increasing trend was observed in minerals content like magnesium (49.86 to 108.64 mg/100gm) and calcium (22.33 to 70.67 mg/100gm) which was increased two times compared to their control. From the present investigation it was concluded that value added cutlet provide appreciable amount of nutrients.