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

Article Id: BKAP99 | Page : 116-119
Citation :- Nutritious quality and acceptance of papad prepared with different cultivars of black gram .Bhartiya Krishi Anusandhan Patrika.2018.(33):116-119

Rajni Modgil, Shilpa Kondal and Shalini Devi

rajni_modgil1@yahoo.com
Address :

Department of Food Science, Nutrition and Technology, College of Home Science, CSKHPKV, Palampur-176062 (H. P.)

Abstract

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. 

Keywords

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References

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