National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Fried snacks are popular among young Indian population. An experiment was conducted for nutritional quality evaluation of the fried cowpea snacks. Boondi, sev, enrobed nuts and fried nuts were formulated by using cowpea. These products were evaluated for proximate composition, mineral content i.e. iron, calcium and free radical scavenging activity. Nutritional quality evaluation was done at Department of Foods and Nutrition, College of Home Science, GB Pant University of Agriculture and Technology. Cowpea snacks were high in protein, fibre and mineral ash and ranging from 10.25 - 18.43%, 0.55 -2.95 % and 2.52- 4.94 % respectively. Calcium and iron content was ranged between 1.30 to 2.03 mg/100gm and 5.01 to 9.14 mg/ 100 gm respectively. Present study reveals that cowpea snacks could be considered the best in terms of nutritional quality, especially for young children.
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