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 |
Pomegranate (Punica granatum L.) is an ancient favorite table-fruit of the tropical and subtropical regions of the world, belonging to the family Punicaceae. Bhagwa variety among all the varieties grown in India is easily available on commercial scale. Fruits and vegetable processing in India generates substantial quantities of waste and these wastes of fruits are an abundant source of antioxidant and polyphenols among those pomegranate (Punica granatum L.) peel, a byproduct of juice processing industries was reported to contain a series of bioactive compounds (tannins, flavonoids and other phenolic compounds), minerals and fibres for a wide range of dietary requirements (Mirdehghan and Rahemi, 2007). The soybean (Glycine max) a grain legume, is one of the richest and cheapest sources of plant protein that can be used to improve the diet of millions of people, especially the poor and low income earners in developing countries because it produces the greatest amount of protein used as food by man (Liu, 2000). The present investigation aims at studying the nutrional quality of cookies as influenced by different treatments. Among different treatments T7 [65% Refined wheat flour + 5% Pomegranate peel powder + 30% Defatted soybean flour] was found to be nutritionally superior as well as organoleptically acceptable by the consumer.
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