NUTRITIONAL ASSESSMENT OF VALUE-ADDED PRODUCT DOSA FROM UNRIPE BANANA POWDER
Abstract
The present study was carried out with the objective to prepare Dosa, by incorporating unripe banana powder. Product prepared without any incorpation, served as control (T0). The Semolina 80 percent,60 percent , 40 percent was blended with 20 percent ,40 percent ,60 percent unripe banana powder to serve as experimental treatments T1, T2 and T3..Each treatment was replicated three times .Sensary evaluation of the DOSA was carried out by using by using a 9 Hedonic Scale .The data obtained during the study were analysed statistically by using analysis variance and critical difference . On the basis of finding ,it was concluded that in Dosa, treatment T2( 40 percent unripe banana powder and 60 percent wheat flour ) was most acceptable in Taste and Flavour, Colour , Body and Texture and Overall acceptability. on the basis of acceptability it is concluded that incorporated in value added Dosa. Nutrient determination indicates that higest fibre, calcium, phosphorous, and iron content were found in Dosa followed by per 100 gram.Cost of the dosa was Rs 7.03-10.03
