Asian Journal of Dairy and Food Research

The present study was undertaken with the objectives to document knowledge about the process/preparation of traditional foods i.e Sepu-bari of Mandi district, Himachal Pradesh and to evaluate the selected food recipes in relation to nutritional quality and consumer acceptability. Five blocks viz. Mandi-sadar, Karsog, Sundernagar, Chauntra and Seraj were selected. The selected traditional food samples were analysed for their physico-chemical chemical analysis showed that moisture content was highest in B₃ (8.80%) followed by B₂ (8.46), B5(8.36) B₄(8.29) and B₁(6.39%). Reported data showed highest amount of crude fat in B₄ (26.96%), and protein in B₃ (23.60%) and lowest fat content in B₂ (21.75%) and lowest protein content in B₁(21.74%) respectively. Crude fiber was maximum in B₃ & B₁ with same value (2.21%) & lowest in B₂ with value of 1.91%. Reducing sugars were calculated highest in B₄(0.39%) and lowest in B₁ (0.27%). Organoleptic scoring revealed that maximum scores for taste, flavor, texture, and overall acceptability were obtained by B₃sepu badi as 8.30, 8.20, 8.40 and 8.22 respectively.