Organoleptic and nutritive scoring of extruded faba bean (Vicia faba L.) supplemented cereals recipes

摘要

A study was carried out to develop some extruded faba bean substituted recipes and compare with those foods which are used in the daily diets of low income groups in India. Pure seeds of 3 varieties of faba bean (Vicia faba) namely JV-1, JV-2 and JV-3. The extruded faba bean flour was mixed with cereals and 20, 40 and 60% levels. Blending of the extruded faba bean did not affect the organoleptic qualities of the prepared recipes up to 40% level but was best evaluated at about 20%.