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Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015) : 160-163

Sensory and nutritional evaluation of ready mix prepared from QPM, Bengal gram and soybean

Rekha Sinha, Bindu Sharma
1Department of Home Science, Birsa Agricultural University, Ranchi -834 006, India.
Cite article:- Sinha Rekha, Sharma Bindu (2024). Sensory and nutritional evaluation of ready mix prepared from QPM, Bengal gram and soybean. Asian Journal of Dairy and Food Research. 34(2): 160-163. doi: 10.5958/0976-0563.2015.00032.9.

ABSTRACT

Finger millet, QPM, Bengal gram and soybean were blended in different proportions to prepare low cost and nutritious ready to eat snack. The product is similar to ‘sattu’ a traditional snack of North India. Product developed was analyzed for sensory evaluation, chemical composition and shelf-life. Chemical analysis of the products revealed that protein, fat, ash and fiber content of the treatment ready mixes varied from 18.25 – 19.92%, 6.15 – 6.89%, 2.84 – 3.03% and 2.30 – 3.16%, respectively. Micro nutrient profile of treatment ready mixes were found superior. Shelf – life studies indicated that treatment ready mixes could be safely stored in metallic containers up to 45 days during summer season. Results of sensory evaluation showed that finger millet fortified up to 40% were well accepted

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