Effect of addition of kidney bean (Phaseolus vulgaris) paste on chemical composition and production cost of peda

Abstract

The peda was prepared by blending 2.5, 5 and 7.5 per cent of kidney bean paste. The prepared peda analyzed for its proximate composition. The proximate composition of peda blended with kidney bean paste T2, T3 and T4 showed significant increase in total solids (85.02, 85.31, 85.64 per cent), protein (15.55, 16.13, 17.17 per cent), ash (2.47, 2.69, 2.97 per cent) as compared to control T1 (84.67; 15.02; 2.23 per cent, respectively). However, significant decrease was observed in moisture (14.98, 14.69 and 14.36 per cent), total sugar (44.78, 44.56, 44.25 per cent) and fat (22.22, 21.93, 21.25 per cent) as compared to control T1 (15.33; 44.96; 22.46 per cent, respectively). The production cost of peda blended with kidney bean paste T2, T3 and T4 was decreased (Rs. 393.6, 389.6 and 385.6 per 1 kg) as compared to control T1 (Rs. 397.6 per 1 kg), respectively.