Development of Value Added Food Products by the Incorporation of Fresh Faba Bean

To determine the sensory quality of the developed product and the nutritive value of different food products made by the incorporation of fresh faba bean pods at different levels. Food product were prepared from, “Rava Upma” and “Dal Vada” by incorporation of fresh faba bean pods mix at the level of 20%, 30% and 40% as treatments T₁T₂ and T₃ respectively. T₀, without incorporation of fresh faba bean pods served as control. The replicated three times for all two food products and data obtained investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (CD) techniques. Sensory evaluation was carried out by using nine point Hedonic scale. Chemical analysis was carried out by the standard procedure of AOAC (2005). On the basis of findings, it was observed that in case of “Rava Upma” 30% incorporation level (T₂) was adjudged as the best with regard to color, body and texture, taste and flavour and overall acceptability. In case of “Dal Vada” 40% incorporation level (T₃) adjuged the best with respect to color, body and texture, taste and flavour and overall acceptability. “Dal Vada” was also found to be rich in several nutrients. It is concluded that fresh faba bean pods can be incorporated in the preparation of different food as well as improve their nutrient content.