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Chemical Analysis and Shelf-life Studies of Papads Prepared from Legume Flours

M. M. Rahman
MS student
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. B. Uddin
Professor
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The study was conducted in the Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh to determine the chemical composition, texture and flavor. Papads were prepared from Mungbean, Grasspea, Black gram incorporating soya flour. All the ingredients were collected from the local market. Five different types of papads were prepared using 0%, 5%, 10%, 15%, 20% soya flour with pulses and other ingredients. The products were analyzed for proximate composition, chemical analysis and self-life evaluation. The moisture, protein, fat, ash and total carbohydrate content in the dried papads samples were found in the range of 10.10 to 10.33%, 24.13 to 28.03%, 1.06 to 5.35%, 1.53 to 1.97% and 54.55 to 62.95%, respectively. No remarkable changes in moisture content, texture and flavour were observed up to 5 months of storage in ambient condition (27 to 35^oC) indicating that the products were shelf-stable up to 5 months.

Keywords: Chemical analysis, Shelf-life evaluation, Composition of papads

Location: Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Non-commodity: Performance

Objectives:

To determine the chemical composition, texture and flavour of papads
To find out the shelf-life of papads

Methodology:

The study was conducted in the Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh. The soybean used in the study was collected from Bangladesh Seed Foundation, Mymensingh. Soya flour: Soya flour was processed from the straw yellow varieties of soyabeans, free from immature, field damage and black soybeans. Using grain cleaners, the foreign materials were removed. Heavy aspiration removed loose hulls, weed seeds and other light foreign matter. The clean and fresh soybean seeds were then soaked in water [water contained 0.25-0.5% sodium bicarbonate (NaHCO₃)] for several (12-16) hours and heated at 70°C for 10 minutes. The main purpose of using NaHCO₃ was to remove the bitterness and anti-nutritional factors. The hulls were then removed and dried the dehulled soybean and grinded in a huller mill. The soya flour was packed in a high-density polythene bags, sealed and stored. Black gram flour was processed which free from immature and field damage. Using grain cleaner, the foreign materials were removed. The clean and fresh black gram grinded in a huller mill. The black gram flour was packed in a high-density polythene bags, sealed and stored. Mung flour (10.1% moisture and 24.5% protein) used in the study was commercial mung flour. Khasari flour was processed from BARI khasari-1 varieties, free from immature and field damage. Using grain cleaner, the foreign materials were removed. The clean and fresh grasspea flour grinded in a huller mill. The grasspea flour was packed in a high-density polythene bags, sealed and stored. Chemicals, solvents and ingredients: Chemicals and solvents used in the study were of analytical reagent grade and water was glass-distilled unless specified otherwise. Black cumin, cumin, mungbean, grasspea, baking powder, salt and other ingredients were procured from the local market. High-density polythene was used for package and storage of samples. Other ingredients were used from laboratory stocks. Basic formulation of papads: Five different types of papads were prepared according to the composition. Preparation of papads from soya flour Papad is an important snack food item prepared from the flour. The preparation involves gelatinisation of the soya flour with minimum quantity of water. The soya flour was mixed with requisite quantity of other ingredients. All the ingredients were mixed in a mixture to make a dough. After 30 min. resting the dough was divided into balls of about 2-3 cm dia weighing 5-6 gm. These were rolled into thin circular discs of about 1 mm thickness using rolling pin. The papads were dried in drier at 50^oC. The dried papads at this stage contained about 14-15% of moisture. The dried papads were then packed in polythene bags. These dried papads were consumed by deep frying in oil. The final products usually undergo 2-3 times expansion on frying. It is crisp and can be consumed as a side dish. Chemical analysis of papads: Processed papad samples were analyzed for moisture content, ash, fat, protein and total carbohydrate. All the determinations were done in triplicate and the results were expressed as the average value. Storage studies of papads: The papads along with control sample were stored at ambient temperatures (27^oC to 35^oC) for a period of 6 months. The stored papads were analyzed initially at an interval of 15 days up to one month, then at an interval of 30 days for the rest period. During storage studies the change in moisture content, texture and flavour were observed.

Source of Information: Int. J. Sustain. Crop Prod. 3(1):7-12, 2008

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Soybean flour was prepared in a Huller mill from dehulled, treated and dried soybean. Similarly mung flour, khasari flour and mashkalai flour was prepared in a Huller mill. The moisture, protein, fat, ash and total carbohydrate content of soya flour were 11.54, 40.20, 19.65, 4.56 and 24.05%, respectively. The mung flour contained 10.1% moisture, 24.5% protein, 1.2% fat, 0.8% ash and 63.4% total carbohydrate. The moisture, protein, fat, ash and total carbohydrate content of mashkalai flour were 10.9, 24.0, 1.4, 0.9 and 62.8%, respectively. The khesari flour contained 10.0% moisture, 28.2% protein, 0.6% fat, 2.3% ash and 58.9% total carbohydrate. No remarkable change in moisture content, texture and flavour were observed up to 5 months of storage in ambient conditions indicating that the products were shelf-stable up to 5 months.

Knowledge Management: Journal