Author(s): Preeti Bora

Abstract:
Protein, carbohydrates, minerals, and B-complex vitamins are all found in good amounts in pulses. Green gram (Vigna radiata L.) is one of the pulses that is renowned for its high protein content and ease of digestion. When the green gram's seed coat is dehusked, the amount of fiber it contains decreases. Both the insoluble dietary fiber (IDF) (38.9-65.7 percent) and total dietary fiber (TDF) (34.9-59.6 percent) are significantly reduced when the whole pulses are dehusked to dal. Thus, the husk might offer a substantial quantity of dietary fiber, which is important for managing chronic illnesses. The goal of the current study is to prepare high-fiber laddoo by adding whole green gram in different amounts to make it nutrient-dense and fiber rich. It also aimed to determine the product's acceptability and analyze the dietary fiber content, mineral composition, and proximate composition of laddoo, whole green gram and wheat flour. Results of proximate analysis showed that the moisture, crude fat, crude protein, total ash, crude fiber, carbohydrate, and energy values of wheat and whole green gram flour are comparable to those found in previous researches and published literature. Comparable outcomes were observed for calcium, phosphorus, and total iron levels. Laddoo made with whole green gram also contained good amounts of nutrients. Laddoo containing whole green gram has a high mineral content. Significant amounts of dietary fiber were discovered in the case of laddoo, demonstrating that adding whole pulses to food products can raise their nutrient level and dietary fiber content. Therefore, it was found that adding whole pulses, such as green gram, to food products can improve their nutritional value.