Changes on Nutritional Properties of Kali Prepared from Selected Varieties of Blackgram

The quality characteristics of selected black gram varieties viz., VBN 7, VBN 5, T9 and TMV was evaluate for their suitability for Indian traditional foods namely kali Based on the physicochemical characteristics and product development characteristics varieties viz., VBN 5, TMV, VBN 7 and T9. Where found to be best suited for kali preparation and varieties VBN 7, VBN 5, T9 and TMV. The protein content of kali samples was 24.69, 25.50, 24.00 and 23.00 g/100g in the kali samples prepared from varieties T9, VBN 5, TMV and VBN7 respectively. The fat content of the kali sample ranged from 1.16 to 1.50 g/100g with minimum and maximum values noticed in the kali prepared from varieties VBN 7 and T9. The calcium content for the other kali samples prepared from T9, VBN 5 and TMV was 21.00, 22.70 and 22.70 mg/100g. The corresponding values for iron content were 4.00, 4.16 and 4.16 mg/100g.