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Development, Sensory and Nutritional Evaluation of Bajra Mix Products
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All the products prepared with incorporation of ground nut flour, wheat flour, chickpea flour were acceptable. The various parameters such as moisture, fat, crude protein, carbohydrate, crude protein and total ash were analyzed. Organoleptic acceptability of incorporated products were analyzed by panel member. 20% incorporated Laddus, 20% incorporated Papdi, 40% incorporated Tikki, 40% incorporated biscuit and 40% incorporated Pua had better sensory characteristic than other incorporated products. Bajra is an important source of energy, protein, vitamins and minerals. It contains 9 to 13 per cent protein. It is rich in B vitamins, potassium, magnesium, iron, zinc, copper and manganese. It is gluten free grain. It is very high in calories it greatly helps growing children and pregnant women.
Keywords
Bajra Mix Products, Potassium, Iron, Zinc, Copper, Pregnant Women.
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