Preparation of Dal Pakori by Incorporation of Horse Gram Dal

The present study was undertaken to determine the " Preparation of Dal pakori by incorporation of horse gram dal " was carried out with the objectives to analyse the effect of cooking methods on oxalic and phytic acid content of pulses, to evaluate the organoleptic characteristics of the developed food product, to evaluate the nutritional value of the prepared food product, to evaluate the nutritional composition of the prepared food product. The product namely " Dal pakori " was prepared by incorporation of horse gram which served as treatments-T 1 (90g moong dal: 10g of horse gram), T 2 (80g moong dal: 20g of horse gram) andT 3 (70g moong dal: 30g of horse gram) respectively for each of the product prepared. T 0 (basic ingredients without incorporation of horse gram) served as control for each product prepared. The organoleptic evaluation of the products with regard to attributes of colour and appearance, body and texture, taste and flavour and overall acceptability were done using the 9-point Hedoinc Scale (Srilakshmi, 2011) based score card and their nutritional composition was assessed using the food composition table (Gopalan et al., 2011). The data obtained during the study were analyzed statistically using analysis of variance, C.D. techniques and t-test. On the basis of findings, result shows that Dal pakori prepared by the incorporation of moong dal and horse gram in the ratio of 90:10 (T 1) was found most acceptable with regards to colour and appearance, body and texture, taste and flavour and overall acceptability. Nutritive value of prepared product indicates that protein, fiber, calcium and energy was found highest in all treatments comparatively control.