2017, VOL. 3 ISSUE 2, PART E
The easily digestible and low flatulencernproducing mungbean is an excellent source of high quality protein in the dietrnof Indians. The present investigation was undertaken with the objective tornprepare ‘Laddu’, ‘Daal’ and ‘Haryaali Sprouted Salad’ from three varieties namely:rnPant Mung 5 (PM 5), Pant Mung 6 (PM 6) and a local variety of mungbean grain.rnThe foods prepared thereby viz. PM 5, PM 6 and Local variety ‘Laddu’, PM 5, PMrn6 and Local variety ‘Daal’ and PM 5, PM 6 and Local variety ‘Haryaali SproutedrnSalad’ underwent sensory evaluation using Nine Point Hedonic Scale and thernScore Card methods as given by Amerine et al.,
rnand also for evaluation of their nutritional composition. It was found that PMrn6 Laddu was liked extremely by 46.67% and Local variety Laddu was likedrnslightly by 33.33% of panelists. Moreover the PM 5, PM 6 and Local variety ofrnDaal was liked very much by 62%, 72% and 79% respectively. The HaryaalirnSprouted Salad prepared from PM 5, PM 6 and Local variety was liked extremelyrnby 46.67%, 53.33% and 23.33% respectively. For one serving of Laddu (33 g), onerncup of Daal (110 g) and 75 g of Haryaali Sprouted Salad the crude proteinrncontent ranged from 6.54 to 12g and the calcium content was gauged to be in thernrange of 80.51 to 90.75 mg for PM 5, PM 6 and Local variety of mungbean grainsrnrespectively.
Thus the newly evolved varieties of PM 5 and PM 6 are found to be nutritionallyrnsuperior over the local variety prepared for daily consumption.