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Biochemical and nutritional evaluation of Masyaura - a legume based traditional savoury of Nepal.

Nawaraj, Dahal. and Rati, E. R. and Bhagya, Swamylingappa. (2003) Biochemical and nutritional evaluation of Masyaura - a legume based traditional savoury of Nepal. Journal of Food Science and Technology, 40 (1). pp. 17-22.

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Abstract

Masyaura, a partially fermented legume-based savoury prepared from blackgram dhal and colocasia tuber by traditional sundrying and an alternative cabinet drying methods was evaluated for their biochemical and microbiological changes during the preparation. The results showed that soluble protein, amino nitrogen, non-protein nitrogen and vitamin B-complex increased significantly. Decreases in pH, starch, free sugar and reducing sugar contents compared to raw materials were also noticed. The total microbial load dominated by lactic acid bacteria constantly increased during sun-drying compared to cabinet drying method. The physico-chemical and nutritional evaluation of Masyaura indicated that cabinet dried sample was light in colour with low bulk density and high fat uptake capacity compared to sun-dried ones. The in vitro digestibilities of protein and starch were better in the sun-dried product. However, the essential amino acid profile did not show any significant change. Sulphur amino acids were found to be the first limiting amino acids in Masyaura prepared by sun-drying or cabinet drying methods.

Item Type: Article
Uncontrolled Keywords: Masyaura, Biochemical evaluation, Nutritional evaluation, Cabinet drying, Sun-drying, Savoury, Nepal
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Protein Chemistry and Technology
Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2010 03:56
Last Modified: 28 Dec 2011 09:43
URI: http://ir.cftri.com/id/eprint/3161

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