Snacks food from Detoxified Khesari (Lathyrus sativus) was prepared by using oil, Sodium bicarbonate salt and chat masala. This Snack food was analyzed and evaluated for sensory parameters. Though moisture content and free fatty acids increased during storage, organoleptic score of snack food remained above acceptable level. The snack food prepared by soaking Lakh dal overnight was with higher acceptability.
Lathyrus sativus, Sodium bicarbonate, oil, salt, chat, masala, storage
