Pantnagar Journal of Research

Abstract

Today’s changing lifestyles and demand for junk or ready-to-eat meals lead to micronutrient deficiency, which affects cognitive and physical development. To minimize micronutrient deficiency, the substitution of meals with plant-based byproducts can be beneficial. In the present investigation, partial substitution of potato developed four tikki formulations with fresh pea shells to evaluate the effect on the sensory and nutritional properties of the product. The fibrous coat of pea pods turned into eliminated and the digestive layer was further used for adding tikki at 10, 20 and 30% levels. The study result showed that the sensorial properties of tikki were influenced by the addition of fresh pea shells and increasing the nutritional quality. The nutritional parameters showed a significant (p<0.05) increase in protein (3.57 to 4.14 gm/100gm), crude fiber (0.88 to 1.47 gm/100gm), dietary fiber (1.56 to 2.35 gm/100gm) content of value-added tikki and a significant increased in mineral content like magnesium (46.61 to 85.93 mg/100gm) and calcium (23.33 to 54.52 mg/100gm), which increased twice compared to control. From the present investigation, we concluded that value-added tikki with the digestive fibrous coat of pea shells provides an appreciable amount of nutrients and an improved nutritional profile.