Vol. 11, Special Issue 8 (2022)

Author(s):
Mamta and Anupama Sandal

Abstract:
Nutritive potential of the oilseed crops is known for improvising the human diet, because these crops provide food security and assurance of employment generation in the society. The present experimentation was under taken at Department of Food Science, Nutrition and Technology, CSKHPKV, Palampur, Himachal Pradesh with objective to standardize the processing techniques and to analyze the nutritive aspects of the developed bars. The flaxseeds (Surbhi) and sesame seed (Brajeshwari) were given treatments viz. roasting and soaking followed by roasting were incorporated at 10, 15 and 20 percent in the development of nutritious bars. Flaxseeds and sesame seeds were soaked in water for six hours and roasted at 95-120 °C for 6-10 minutes. The nutrients viz. carbohydrate, crude protein, total ash content and total fiber increased significantly (p≤0.05) in the developed nutritious bars by using roasted flaxseeds and sesame seed increased.