Utilization of Horse Gram Dal in the Preparation of Laddoo

Abstract

The present study was undertaken to determine the “Utilization of Horse Gram Dal in the
preparation of Laddoo” was carried out with the objectives to analyse the effect of cooking methods on oxalic
and phytic acid content of pulses, to evaluate the organoleptic characteristics of the developed food products,
to evaluate the nutritional value of the prepared food products, to evaluate the nutritional composition of the
prepared food product. The product namely “Laddoo” was prepared by incorporation of horse gram which
served as treatments- T1 (90g gram flour: 10g of horse gram), T2 (80g gram flour: 20g of horse gram) andT3
(70g gram flour: 30g of horse gram) respectively for each of the product prepared. T0 (basic ingredients
without incorporation of horse gram) served as control for each product prepared. The organoleptic
evaluation of the product with regard to attributes of colour and appearance, body and texture, taste and
flavour and overall acceptability were done using the 9-point Hedoinc Scale (Srilakshmi, 2011) based score
card and their nutritional composition was assessed using the food composition table (Gopalan et al., 2011).
The data obtained during the study was analyzed statistically using analysis of variance, C.D. techniques and
t-test.
On the basis of findings, result shows that Laddoo prepared by the incorporation of gram flour and horse
gram in the ratio of 80:20 (T2) was found most acceptable with regards to colour and appearance, body and
texture, taste and flavour and overall acceptability. Nutritive value of prepared product indicates that protein,
fiber, calcium and energy was found highest in all treatments comparatively control.