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Nutrient composition of pulse-based recipe Sepu bari consumed in Himachal Pradesh, India 

DOI: 10.18805/ajdfr.v34i4.6888    | Article Id: DR-1048 | Page : 328-331
Citation :- Nutrient composition of pulse-based recipe Sepu bari consumed inHimachal Pradesh, India .Asian Journal of Dairy and Food Research.2015.(34):328-331

Shweta Sharma, Rajju Priya Soni and Ashish Kumar*

ashish2587@hotmail.com
Address :

CSK Himachal Pradesh Krishi Vishwavidyalya, Palampur -176061, India.

Submitted Date : 24-07-2015
Accepted Date : 17-09-2015

Abstract

The present study was undertaken with the objectives to document knowledge about the process/preparation of traditional foods i.e Sepu-bari of Mandi district, Himachal Pradesh and to evaluate the selected food recipes in relation to nutritional quality and consumer acceptability. Five blocks viz. Mandi-sadar, Karsog, Sundernagar, Chauntra and Seraj were selected. The selected traditional food samples were analysed for their physico-chemical chemical analysis showed that moisture content was highest in B3 (8.80%) followed by B2 (8.46), B5(8.36) B4(8.29) and B1(6.39%) . Reported data showed highest amount of crude fat in B4 (26.96%), and protein in B3 (23.60%) and lowest fat content in B2 (21.75%) and lowest protein content in B1(21.74%) respectively. Crude fiber was maximum in B3 & B1 with same value (2.21%) & lowest in B2 with value of 1.91%. Reducing sugars were calculated highest in B4 (0.39%) and lowest in B1 (0.27%). Organoleptic scoring revealed that maximum scores for taste, flavor, texture, and overall acceptability were obtained by B3 sepu badi as 8.30, 8.20, 8.40 and 8.22 respectively. 

Keywords

Food Products Himachal Pradesh Mandi Organoleptic Sepu-bari.

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