Nutri Bori- A Popular Traditional Pulse Based Chunk

The main aim of the study was to formulate organoleptic accepted nutri bori from locally available highly nutritious chowchow, chives, black gram and spices in different ratios and to study the proximate and sensorial quality. Bori was prepared in rural areas using mostly black gram pulse. The proximate content for protein, carbohydrate, fat and moisture were analysed. The result showed that Nutri Bori contained 18.9% protein, 55.4% carbohydrate 0.81% fat content and low moisture content (5.6%) which is one of important factor for increasing shelf life of the product. The sensory quality was assessed by using 9 point hedonic scale and possessed high sensory quality in terms of colour, flavour, texture, taste, appearance and overall acceptability.