Physico-Chemical Properties of papad from Field Pea Cultivar

Meenakshi Garg, Prabhjot Kaur Sabharwal

Abstract: A new dimension in the management of protein energy malnutrition is amylase rich foods. The present study was carried out to develop papad using amylase rich fieldpea and to study the effect of processing on nutritional quality by analyzing proximate nutrients, total minerals, and antinutrients using standard methods. All the values are average triplicate values. The preparation of amylase rich flour from fieldpea was carried out after soaking, germination, drying, dehulling and finally grinding it to fine powder. Papad was prepared using roasting processing treatment. Moisture content of fieldpea papad (8.10 %) was significantly (P

Keywords: field pea, papad, and physical, chemical, nutritional