Asian Journal of Dairy and Food Research, volume 27 issue 2 (june 2008) : 154 - 156

CONSUMPTION PATTERN AND QUALITY EVALUATION OF RAB TRADITONAL RURAL PREPARATON

Renu Mogra, Payal Vaishnav

Affiliations

¹Department of Foods and Nutrition, College of Home Science, MPUAT, Udaipur - 313 001, India

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Cite article:- Mogra Renu, Vaishnav Payal (2024). CONSUMPTION PATTERN AND QUALITY EVALUATION OF RAB TRADITONAL RURAL PREPARATON. Asian Journal of Dairy and Food Research. 27(2): 154 - 156. doi: .

ABSTRACT

Rab is a traditional, soup like preparation of Rajasthan, prepared by boiling maize grits and flour in butter milk for 2-3 hours. Rural families have the practice to prepare rab in bulk, store in earthen pot and consume it for 2-3 days. Nutrient composition of rab samples revealed that fresh rab contained moisture 93.03g, protein 1.26g, fat 0.96g, ash 0.20g, fiber 0.09g, carbohydrate 4.46g and energy 32 Kcal per 100g. The microbial examination of rab revealed that it contained heavy load of total viable counts, yeast and mold and coli form but free from pathogenic S.aureus bacteria. Study suggests that the hygienic practices should be followed in preparation and storage of rab to make it safe for consumption

KEYWORDS

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Asian Journal of Dairy and Food Research

CONSUMPTION PATTERN AND QUALITY EVALUATION OF RAB TRADITONAL RURAL PREPARATON

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