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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 650-655
DOI: https://doi.org/10.20546/ijcmas.2020.909.082


Nutritional Quality Evaluation of Popular Indian Fried Snacks Based on Cowpea
Dashrath Bhati* and Rita Singh Raghuvanshi
Department of Food and Nutrition, College of Home Science, GB Pant University of Agriculture and Technology, India
*Corresponding author
Abstract:

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.


Keywords: Cowpea, Indian snacks, Black-eyed beans, Chemical parameter, Ready to eat (RTE)
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How to cite this article:

Dashrath Bhati and Rita Singh Raghuvanshi. 2020. Nutritional Quality Evaluation of Popular Indian Fried Snacks Based on Cowpea.Int.J.Curr.Microbiol.App.Sci. 9(9): 650-655. doi: https://doi.org/10.20546/ijcmas.2020.909.082