Development and Organoleptic Evaluation of Chakli Prepared from Green Gram Flour (Vignaradiata L. Wildzek.) and Moth Bean Flour (Vignaacontifolia)

Abstract

The present study was undertaken with the objectives of evolving chakli containing green gram flour and moth bean flour to find out their acceptability and nutritive value. Chakli were prepared by using refined flour, green gram flour, moth bean flour, salt, red chilli powder and refined oil by substituting refined flour with green gram flour and moth bean flour. The different samples prepared were Control , Sample 1, Sample 2 and Sample 3 in the ratios of (refinedflour:green gram flour: moth bean flour) 100, 50:25:25, 50:45:5, 50:5:45 respectively. The developed chakli were sensory evaluated using nine point hedonic scale. Results showed that overall acceptability for Sample 3 (7.85±0.81) Chakli were lying in between the category of ‘like very much and like extremely whereas Control (7.6±1.53) were lying in the category of ‘like moderately and like very much’ by panelists.Highest energy, protein, carbohydrate and fat content were observed in Sample2 Chakli (520.8 kilocalories), (17.5 gram), (65.3 gram) and (22.2gram) respectively. Likewise fiber, calcium and iron content were observed in Sample 3 Chakli (2.4 gram) (108.6 milligram) and (5.84 milligram) respectively. Chakli (Sample 3) was most acceptable and analysed for proximate and mineral content along with control sample. Result shows that chakli prepared with green gram flour and moth bean flour (Sample 3) was found to be higher in protein (15.8 gram), fibre (1.9 gram), ash (2.5%), moisture (5.2%), calcium (19 milligram) and iron (1.1 milligram) than control chakli. Thus replacement of traditional food like refined flour with green gram flour and moth bean flour for preparing chakli is feasible and beneficial too and also were very accepted.