A new dimension in the management of protein energy malnutrition is amylase rich foods. The present study was carried
out to develop papad using amylase rich fieldpea and to study the effect of processing on nutritional quality by analysing
proximate nutrients, total minerals, total sugars, antinutrients and in vitro protein and in vitro starch digestibility using standard
methods. All the values are average triplicate values. The preparation of amylase rich flour from fieldpea was carried out after
soaking, germination, drying, dehulling and finally grinding it to fine powder. Papad was prepared using roasting processing
treatment. Moisture content of fieldpea papad (8.10%) was significantly (P<0.05) lower than the unprocessed mixture (10.01%).
Results indicated that there were non-significant differences in crude protein, crude fat and total ash content of unprocessed
mixture as well as processed fieldpea papad. The crude fibre content of unprocessed (raw) mixture was 4.14% whereas processed
papad contain 3.4% crude fibre. The carbohydrate content of unprocessed and processed papad differed significantly (P<0.05).
In unprocessed mixture and processed papad 125.64 and 114.39 mg/100g of Ca content was present respectively. Processing
showed significant (P<0.05) effect on iron content of papad. In the unprocessed mixture 3.41 mg/100g Zn was present while after
processing 3.28 mg/100g Zn was present. Total soluble sugar of fieldpea papad (6.87%) differed significantly (P<0.05) from its
unprocessed mixture (6.03%). The processing treatment significantly (P<0.05) reduced the level of phytic acid, polyphenols and
Trypsin inhibitor activity and improved the in vitro protein digestibility by 87.18 percent and in vitro starch digestibility by 18.92
percent. Thus fieldpea papad can be easily used as a healthy snack. Also because of the low cost it could be easily incorporated in
the daily diet.
Prabhjot Kaur Sabharwal has graduated her Master Course at the age of 23 years from Central Food Technology Research Institute (C.F.T.R.I),
University of Mysore. She has done her research work in extraction of Nutraceuticals and antioxidants from oilseeds and nuts. She is working as
Assistant Professor in the department of Food Technology with Bhaskaracharya College of Applied Sciences (University of Delhi). Her area of
specialization includes functional foods, nutraceuticals and new product development. She is taking AFS (Advance Food sciences), PFS (Principle
of Food Sciences) and IFT (Introduction to Food Technology) theory and practical of the graduate students.
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