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Development, chemical composition and antioxidant activity of dosa prepared using by-products from legume milling industry

P. Beniwal and S. Jood
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar- 125 004 India.
priya.bnwl@gmail.com

Page Range:
247-250
Article ID:
DR-930
Online Published:
Abstract
A popular fermented product, dosa was prepared by incorporating bengal gram brokens, a by-product of legume milling industry at 10, 20 and 30 % levels. On the basis of sensory evaluation, the 30 % bengal gram brokens substituted dosa was analyzed for its chemical composition and antioxidant activity against control dosa. Incorporation of brokens in dosa resulted in a significant increase in crude protein, crude fat, crude fibre, ash, total soluble sugar and total dietary fibre content as compared to control dosa. Likewise, antioxidant activity was also increased in bengal gram brokens incorporated dosa.
Keywords
Antioxidant activity, Bengal gram brokens, Chemical composition, Dosa, Sensory evaluation.
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