| Popis: |
A popular fermented product, dosa was prepared by incorporating bengal gram seed coat, a by-product of legume milling industry at 5, 10 and 15% levels. On the basis of sensory evaluation, the 5% bengal gram seed coat substituted dosa was analyzed for its chemical composition and antioxidant activity against control dosa . Incorporation of seed coat in dosa resulted in a significant increase in crude and total fibre content of dosa . Crude fat, ash, total soluble sugar except non-reducing sugar content decreased significantly in seed coat supplemented dosa compared to control dosa . Antioxidant activity was also increased in bengal gram seed coat incorporated dosa . |
