Development, chemical composition and antioxidant activity ofdosaprepared using by-products from legume milling industry

P. Beniwal, S. Jood
2015 Asian Journal of Dairy and Food Research  
A popular fermented product, dosa was prepared by incorporating bengal gram brokens, a by-product of legume milling industry at 10, 20 and 30 % levels. On the basis of sensory evaluation, the 30 % bengal gram brokens substituted dosa was analyzed for its chemical composition and antioxidant activity against control dosa. Incorporation of brokens in dosa resulted in a significant increase in crude protein, crude fat, crude fibre, ash, total soluble suga r and total dietary fibre content as
more » ... re content as compared to control dosa. Likewise, antioxidant activity was also increased in bengal gram brokens incorporated dosa.
doi:10.5958/0976-0563.2015.00048.2 fatcat:h5yfljkgwve6jip7txo3j3hi6a