STUDIES ON PHYSICOCHEMICAL COMPOSITION, PACKAGING AND STORAGE OF BLACKGRAM AND GREENGRAM WARI PREPARED IN UTTAR-PRADESH

Warl is a partially fermented indigenous traditional savoury food and used as an adjunct in curries. It is being prepared mostly on cottage or home scale. A survey of the units manufacturing blackgram and green gram wari was conducted in three important towns of Uttar Pradesh. Dat a revealed wide variations in the physico-chemical attributes of black gram and greengram wari procured from the manufacturing units. Physico -chemical parameters of different batches of blackgram and greengram w ari were determined and compared with the standard values. Sorption-is otherm studies revealed that ERH of blackgram and greengram warls were 61.4 and 56.8% at 32 +/- 2 degrees C with initial moisture contents o f 9.6 and 10.2%, respectively. packaging and storage studies showed ch anges in moisture content and appearance of moulds or insects during s torage at room temperature. Products had a shelf Life of 6 months at r oom temperature in 120 gauge polypropylene bags.