Preparation and quality characterization of Singhara Gond Pak

Abstract

Water chestnuts, commonly called as ‘Singhara’ are fruits grown in ponds, scientifically known as Trapa natans. The study was framed to standardized Singhara Gond Pak and to know quality parameters. The nutritional analysis of the selected sample B Singhara Pak where chestnut flour 50% and wheat flour 50% has a Carbohydrate of 89.82 g/100 gms, 1.43g/100 gms of Protein, 366.8 kcal/100 gms of Energy, 0.2 g/100 gms of Total Fats, 8.19 g/100 gms of Moisture, 0.36 g/100 gms of Ash and 5.7 g/100 gms of Crude Fibre. Mineral parameters where 55 mg/100 gms of Calcium and 1.46 g/100 gms of Iron. The results shown significant antioxidant activity, with a DPPH radical scavenging activity is [1278ppm], FRAP value is [9.798µmol], and ABTS radical scavenging activity is [76.05GAE/g], making it a promising food product with potential health benefits. Also, the microbial analysis showed the results such as for aerobic plate count below