Abstract
Objective of this study was to prepare defatted groundnut cake flour & develop value added products from it. Groundnut cake flour blends easily and enhances or enriches the nutritive value of products prepared from it. Value added products like laddoo and chutney were prepared from defatted groundnut cake flour. Laddoos were prepared by blending defatted groundnut cake flour with coconut powder in the proportion 55:45 as well as chutney was prepared by mixing defatted groundnut cake flour with roasted chana dal in the proportion 55:45. Nutritional quality parameters namely moisture, protein, fat, carbohydrate, total minerals, crude fiber and energy of defatted groundnut cake flour and its value added products were determined. This study proved that these products can be substitute fat rich and adulterated low quality food products which are often being marketed and consumed. Keywords: groundnut cake, defatted flour, value added products, nutritional quality
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
