DEVELOPMENT OF PRODUCTS INCORPORATING FERMENTED RICE DEHULLED BLACKGRAM WHEY BLENDS - THEIR SENSORY AND NUTRITIONAL-EVALUATION

Products like biscuits and weaning mixture incorporating fermented ric e-dehulled blackgram-whey slurries were developed and analysed for sen sory and nutritional evaluation. Rice and dehulled blackgram flour ble nd mixed in 70:30 proportion and fermented with whey at 35 degrees C f or 18 h was the most acceptable blend for the preparation of biscuits as well as weaning mixture. Crude-protein, true-protein, non-protein n itrogen, fat and ash contents of the developed products whether incorp orating fermented or unfermented cereal-legume-whey blends did not dif fer significantly. Antinutritional factors were significantly less and in vitro digestibilities of starch and protein were (sic).