Asian Journal of Dairy and Food Research, volume 24 issue 1 (march 2005) : 28 - 30

NUTRITIONAL COMPOSITION AND ACCEPTABILITY TESTING OF LADOO DEVELOPED FOR PREGNANT WOMEN

Priyanka Kumari, Usha Singh

Affiliations

¹Department of Foods and Nutrition, Rajendra Agricultural University,Pusa (Samastipur) - 848 125. India

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Cite article:- Kumari Priyanka, Singh Usha (2024). NUTRITIONAL COMPOSITION AND ACCEPTABILITY TESTING OF LADOO DEVELOPED FOR PREGNANT WOMEN. Asian Journal of Dairy and Food Research. 24(1): 28 - 30. doi: .

ABSTRACT

Food product, developed from maize of high quality protein due to having balanced amino acid composition commonly known as Quality Protein Maize in combination with ragi, green gram, gingelly seeds, amaranthus and jaggery was analysed for nutritional composition and tested for common acceptability. The percentage of moisture, ash, fat, crude fibre, crude protein, carbohydrate, sugar and starch was 6.9, 3.8, 6.4, 2.05, 16.2, 17.05, 2.4 and 45.5 respectively. Iron and calcium content was 13.23 mg/100g and 418.03 mg/100g, respectively. Acceptability score of food product was evall1ated by 30 pregnant women by using 9 point hedonic scale. The score for different parameters such as colour, flavour, texture, taste and general acceptability were recorded. Score for all parameter was above 6 which indicated the acceptance of the product.

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

NUTRITIONAL COMPOSITION AND ACCEPTABILITY TESTING OF LADOO DEVELOPED FOR PREGNANT WOMEN

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