Nutritional quality evaluation of Rice bean flour based Papad

Abstract

The present investigation was undertaken with aim to assess the development, nutritional quality evaluation and shelf life of papad prepared from different blending proportions of black gram and rice bean flour. The different blending proportions of black gram and rice bean flour was 100:00, 75:25, 50:50, 25:75 and 00:100. The product was analyzed for major nutritional constituents viz. moisture, protein, fat, fiber, ash, carbohydrates, mineral contents and sensory evaluation (on the basis of 9 point hedonic scale). The products were evaluated at the beginning and at interval of three and six months for chemical and sensory evaluation in order to study the storage stability of the product. The moisture content of papad were ranged from 3.25 to 4.63, protein content 22.55 to 17.51, fat content 1.83 to 2.55, fiber content 2.51 to 4.87 and carbohydrates content was ranged from 64.16 to 66.26 per cent, respectively. The overall acceptability of the product was ranged between liked moderately to liked very much.