• Venipriyadharshini.L
• Archana.P

Present study was under taken to formulate a value added papad using selected pulses with enhancement of nutritive value. The traditional ingredients include horse gram dhal, green gram dhal, bengal gram dhal, red gram dhal and mint powder to develop a novel snacks with enhanced taste and nutritional benefits. The developed pulses powder was made into papad by adding with black gram dhal and the product developed were compared with control sample for its nutritional composition, sensory parameters and storage study. Notable changes were observed between control and trial pulses papad. Compared with control sample, the pulses papad, the content of micro nutrients like calcium and iron were significantly higher in the trial. Formulation of a well liked snacks food (papad) with pulses could help to provide all the nutrients; and recover the health benefits which were lost in the process of milling by increasing the consumption of whole pulses in the diet. Furthermore making it available in the form of an instant Papad for the convenience of the home maker.

"Development of value added Papad using selected pulses", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 4, page no.651-655, April-2019, Available :http://www.jetir.org/papers/JETIRBB06128.pdf

"Development of value added Papad using selected pulses", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 4, page no. pp651-655, April-2019, Available at : http://www.jetir.org/papers/JETIRBB06128.pdf