Vol. 10, Issue 12 (2021)

Author(s):
Gangakhedkar PS, Pawar SA, Wandhekar SS and Machewad GM

Abstract:
Thalipeeth is a famous Maharashtrian dish prepared using cereals, legumes and pulses. In this study Thalipeeth was prepared from Jowar flour, Soybean, Green gram, Horse gram, Moth beans and Bengal gram flour. Soaking treatment was given to soybean, green gram, horse gram and moth beans to remove anti-nutritional factors. Soaking was carried out for 6hrs and 30 min in different bowls in lukewarm water. Moringa leaves were incorporated with concerned to health benefits and high nutritive value including proteins, amino acids, vitamins and minerals. Moringa leaves were washed and soaked in salt water for 2hrs having the concentration of 2%. Dough was prepared by mixing all ingredients. Talipeeth was prepared by rolling the dough balls on wet muslin cloth. Baking of thalipeeth at 140 ˚C on the pan was carried out. The added spices, seasonings helped to enhance the taste. Sensory evaluation of prepared thalipeeth was carried out based on the 9 point hedonic scale. The study revealed that the prepared thalipeeth was a good source of nutrition with carbohydrate (49.29g), Protein (16.94g), fat (4.53g) and energy (313.29 kcal).