NUTRITIONAL EVALUATION OF SELECTED PULSE PREPARATIONS CONSUMED IN MARATHWADA REGION

摘要

The main objective of the experiment was to evaluate the nutritive value of selected locally consumed pulse preparations. Hundred families in Parbhani city were selected at random and based on the frequency of consumption of pulse recipes among selected families, five most commonly consumed pulse preparations were chosen viz., Mothbean usal,pakoda, varan, besan laddu and dhokla. The recipes were analysed for their nutritive value. From the findings, it can be concluded that moth-bean usal is a good source of protein and fibre. Deep fried pulse preparations such as pakoda are good source of protein and fat content. Processing greatly reduces trace minerals and vitamin C.