Preparation, packaging and quality standards of Mongra - A traditional savoury product

Thirty two samples of Mongra were analyzed for their chemical composition. Monga varied widely in its chemical composition. The ranges of variations i n respect of moisture (0.18-6.9%), proteins (15.16-21.15%), ether extractiv es (37.13-61.33%), common salt (0.98-3.90%) and total ash (1.71-5.11%) have been reported. A standard recipe was developed to prepare laboratory sampl es. Based on these values, frequency distribution histograms have been plot ted and quality standards for Mongra have been suggested. Mongra prepared i n refined cottonseed oil by incorporation of antioxidant (BHA at 0.1 g/kg f lour) had a better shelf life. To ascertain the packaging requirements of M ongra, ERH studies have been conducted. The ERH of Mongra bearing initial m oisture 2.63% was found to be 53.4%.