Bhartiya Krishi Anusandhan Patrika, volume 33 issue 1 & 2 (march & june 2018) : 116-119

Nutritious quality and acceptance of papad prepared with different cultivars of black gram

Rajni Modgil, Shilpa Kondal, Shalini Devi
1<p>Department of Food Science, Nutrition and Technology, College of Home Science,&nbsp;CSKHPKV, Palampur-176062 (H. P.)</p>
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Cite article:- Modgil Rajni, Kondal Shilpa, Devi Shalini (NaN). Nutritious quality and acceptance of papad prepared with different cultivars of black gram . Bhartiya Krishi Anusandhan Patrika. 33(1): 116-119. doi: undefined.

In the present study, three varieties of black gram i.e UG-218, HIM MASH and Local cultivar were used for the preparation of papad. Prepared papad were analyzed for various nutritional and organoleptic characteristics. The results revealed that, the prepared papad were rich in various nutrients like protein, fibre, carbohydrates and minerals. Papad prepared from UG-218 were found to be best with regards to the nutritional and organoleptic scores. 


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