Utilization of bottle gourd ( (Mol.) Standl.) pomace for the preparation of instant (dessert) mix.

Bottle gourd pomace, a waste from vegetable processing industry was used to prepare instant (dessert) mix. In this study, the bottle gourd was procured from the farm, washed, grated, steam blanched and the grits were further divided into two parts. One part of grits was dried without juice extraction (BGFD- Bottle gourd fresh dried), while, the other half (BGPD- Bottle gourd pomace dried) was dehydrated after extraction of juice.

Effect of household processing on nutritional and antinutritional composition, mineral-mineral ratios, and functional properties of leaves.

leaves are high in nutrients and other phytochemicals but their utilization remains limited due to a lack of awareness. Higher content of anti-nutritional factors like oxalic and tannic acid in a leaves limit nutrient availability. In the present study, the effect of four household procedures viz.

Functional and textural properties of Indian nuggets assorted with mushroom for lysine enrichment.

Nuggets popularly known as warrian is the traditional household food item of India and prepared from black gram but deficit in essential amino acid, lysine. Present study conducted to prepare lysine enriched nuggets using white button mushrooms (WBM) that contain all the essential amino acids. Black gram paste was fortified with WBM 0 (T0) to 50 at 10 % increments (T1 to T5).