Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151
Nutrient composition of pulse-based recipe Sepu bari consumed in Himachal Pradesh, India
Submitted24-07-2015|
Accepted17-09-2015|
First Online 29-12-2015|
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.
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