Product formulation from black gram and its evaluation for nutritional and sensory quality

Abstract

Black gram is cultivated in India and is the essential legume crops. It is used as whole, split beans and dehusked split beans (dhal). Due to better nutrient content and availability, new improved varieties of black gram are being evolved and there is little information available on them. So, the purpose of the study is to develop product using whole black gram and dehusked black gram of same variety (Pant U-31) and to assess the nutritional properties, shelf life and consumer acceptability of the developed product. Badi was prepared using whole black gram (Pant U-31) and was compared with dehusked black gram of same variety and was evaluated for sensory characteristics, nutrient composition and storage study for the period of 60 days. Results showed that during storage, obtained values were found to be in acceptable range for total plate count and it was observed that the badi packed in polyethylene pouches could be stored up to 2 months at room temperature safely. For sensory evaluation, the prepared badis were cooked in a vegetable curry preparation and was done using Nine Point Hedonic Scale and Score card method. Results of Nine Point Hedonic Scale showed that control badi curry was liked very much by 33.33% of panel members and badi curry prepared by whole black gram was liked very much by 46.66%. Statistical analysis of data obtained by score card method showed that there was non-significant difference in overall acceptability between badi curry prepared with dehusked black gram (control) and whole black gram. Nutrient composition of whole black gram (Pant U-31) badi curry revealed that it contained higher amount of fibre (3.31g), calcium (60.87 mg/100g) and iron (3.41 mg/100g) content than that of control (Dehusked black gram) badi curry of same variety.