Author(s): Ananya Kashyap and CL Mahanta

Abstract:
The study was carried out to assess the physical properties and nutritional quality of an admired Assamese breakfast cereal i.e. kumal chawl as compared to raw rice samples. Two rice varieties i.e. chowkua and bora paddy were selected for the study. The physical properties of processed samples were found to be different from the corresponding raw rice. Length of all kumal chawl samples increased from the raw whereas breadth and thickness were found to increase in some and decrease in some samples. Colour intensity measurements found the a and b values of chowkua kumal chawl to range between 3.41-4.74 and 16.15-18.38 respectively and for bora kumal chawl between 3.91-3.95 and 17.45-18.54 respectively. The nutrients namely protein, fibre and ash were found to increase whereas fat content was decreased in kumal chawl as compared to raw.