Chief EditorYashpal Singh Malik
Print ISSN 0303-3821
Online ISSN 0976-4631
NAAS Rating 4.95
Nutritional quality and acceptance of Seviyan prepared with kidney bean
Submitted|
First Online |
doi 10.18805/BKAP139
In the present study, Baspa variety of Kidney bean was used for the preparation of seviyan. Kidney bean flour and black gram flour were used in different ratios i.e. 0:100, 25:75, 50:50, 75:25, 100:0 for the preparation of Seviyan. Prepared seviyan was analyzed for various nutritional and organoleptic characteristics. The results revealed that, the prepared seviyan were rich in various nutrients like protein, fibre, carbohydrates and minerals. Seviyan prepared by incorporating 50 per cent Kidney beans was found to be best with regards to the nutritional and organoleptic scores.
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