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Development of Wadian – A Traditional Savory with Defatted Soya

Chetana, R. and Yella Reddy, S. (2004) Development of Wadian – A Traditional Savory with Defatted Soya. Journal of Rural Technology, 1 (4). pp. 178-181.

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Abstract

Wadi (plural : wadian), a partially fermented legume based savory, used as an adjunct in curries, is traditionally prepared from the batter of blackgram or green gram dhal and mainly on cottage or home scale. Fermentation and sun drying of the batter take place simultaneously and the drying causes case hardening resulting in a cavity or porous texture. In the present paper, wadian was prepared using soybean to partially replace black gram dhal to improve the nutritional quality. Defatted soya flour and whole soyabeans were used in the formulations and the products were compared with control prepared with blackgram. The colour, texture and sensory attributes revealed that the products with 40 % replacement of blackgram with defatted soya flour were found to have characteristics similar to that of the control. Also, product prepared with 20% replacement of blackgram with whole soya beans was fairly acceptable. The process is simple and could be prepared on home/cottage scale and has been demonstrated in rural areas of South India under rural development programme.

Item Type: Article
Uncontrolled Keywords: Wadian, Defatted soya flour, Rural technology, Traditional Savory, Blackgram
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/621

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