Abstract:Objectives: To formulate and evaluate the nutritional composition and shelf life of buckwheat incorporated nutri ball. Methods: The moisture, fat, total ash in the control and various percentage of buckwheat incorporated nutri balls were analysed by using American Association of Cereal Chemists (AACC, 2000). The quantity of protein was estimated using the micro Kjeldahl method supported by AOAC. AOAC (1999) method was employed to quantify dietary fibre. Total phenolics, flavonoids and antioxidants analysis wer… Show more
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