Formulation and nutritional composition of moong dal-based soybean papad as a nutrient-dense snack

Abstract

The need for functional foods with better glycaemic profiles has increased due to the rising incidence of metabolic diseases, such as diabetes, obesity, and cardiovascular diseases. Through semi-automated processing methods, this study aimed to create and standardise a low-Glycemic-Index (GI) papad made from a blend of moong dal (Vigna radiata) and soybeans (Glycine max). Because of the bean blend's high nutritional content, specifically in terms of protein, dietary fibre, and minerals that promote metabolic health, it was chosen. To guarantee consistency in thickness and quality, a semi-automatic papad-making equipment was used to make a dough made up of 80 per cent moong dal and 20 per cent soybean flour, papad khar, along with other spices such as red chilli powder, black pepper, jeera powder, and salt. The proximate and mineral components of the produced papad were assessed. 30.13±0.02 g/100g crude protein, 5.85±0.07 g/100g fat, 1.99±0.15 g/100g fibre, 1.85±0.01 g/100g ash, and 49.43±0.46 g/100g carbohydrate were found in the papad, along with 8.31±1.25 mg iron and 151±1.03 mg calcium, according to the results. These results imply that the papad is a potentially glycaemic-friendly, shelf-stable, and nutritionally enriched snack. The study emphasises the possibility of employing semi-automated techniques to incorporate legumes into traditional Indian dishes in order to produce reliable, healthful snack products. Future studies might concentrate on long-term storage stability and the assessment of the in vivo glycaemic index.