Vol. 11, Issue 12 (2022)

Author(s):
Landge AR, Sadawarte SK, Pawar VS and Joshi PT

Abstract:
In the present study papad were prepared by incorporating moth bean in black gram in different variations by keeping in view the nutritional value of moth bean. The prepared papad were then evaluated for sensory characteristics. The result of sensory evaluation showed that sample T₃ which has 70% of black gram, 30% of moth bean and additional 20 g of spice mix was well accepted. The proximate composition of selected (T₃) legume blend papad showed that moisture content varied from 5.72±0.12%, fat 5.37±0.25%, protein 18.68±0.18%, ash 7.22±0.08%, crude fiber 0.7±0.1% and carbohydrate 62.64±0.19%. The mineral result revealed that the selected sample has zinc 1.77, iron 4.2, potassium 683, phosphorus 376 and calcium 223 mg/100 g which was higher compared to the control sample.