Development, Chemical Composition and Antioxidant Activity of Dosa Prepared Using Bengal Gram Seed Coat

Beniwal Priyanka, Jood Sudesh

Abstract


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.

 


Keywords


Dosa; Bengal Gram Seed Coat; Sensory Evaluation; Chemical Composition; Antioxidant Activity

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