Department of Food Science, Nutrition and Technology, College of Home Science, CSKHPKV, Palampur, 176 062, (H.P.), India
*Correspondence Email: rajni_modgil1@yahoo.com
Online published on 18 February, 2020.
In the present study, Baspa variety of Kidney bean was used for the preparation of seviyan. Kidney bean flour and black gram flour were used in different ratios i.e. 0: 100, 25: 75, 50: 50, 75: 25, 100: 0 for the preparation of Seviyan. Prepared seviyan was analyzed for various nutritional and organoleptic characteristics. The results revealed that, the prepared seviyan were rich in various nutrients like protein, fibre, carbohydrates and minerals. Seviyan prepared by incorporating 50 per cent Kidney beans was found to be best with regards to the nutritional and organoleptic scores.
