Development and Evaluation of Instant Dosa Mix from Raw Banana Powder (Record no. 70828)

MARC details
000 -LEADER
fixed length control field 02589nam a2200217 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250210162728.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250210b |||||||| |||| 00| 0 eng d
040 ## - CATALOGING SOURCE
Transcribing agency UAS Dharwad
041 ## - LANGUAGE CODE
Language code English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.1
Author Label SAH
100 ## - MAIN ENTRY--PERSONAL NAME
Name of Author Sahana P.
245 ## - TITLE STATEMENT
Title Development and Evaluation of Instant Dosa Mix from Raw Banana Powder
250 ## - EDITION STATEMENT
Edition Statement M.C.Sc (C.Sc)
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of Publisher Dharwad
Name of Publisher University of Agricultural Sciences
Publication Year 2024
300 ## - PHYSICAL DESCRIPTION
Book Pages 109
Book Size 32 Cms
520 ## - SUMMARY, ETC.
Abstract. ABSTRACT<br/><br/> Raw banana powder is highly nutritious with several health benefits, replacing rice flour with raw banana powder can enhance the nutritive value of dosa mix. Hence the present study was aimed to develop and evaluate physical, functional, nutritional and storage properties of the instant dosa mix from raw banana powder. Bananas of Karibale variety were procured from local markets of Sirsi, Uttara Kannada district, Karnataka. The bananas were washed, peeled, sliced, blanched, dipped in KMS solution and dried in cabinet drier. After drying slices were ground and sieved. The instant dosa mix was developed by using rice flour, banana powder and black gram dhal flour with different variations. The dosa mix containing 60 per cent raw banana powder, 20 per cent rice flour and 20 per cent black gram dhal flour was best accepted and taken for further analysis. Analysis of functional properties revealed that it had significantly (p≤0.01%) higher water absorption capacity (174.37%), oil absorption capacity (91.15%) and swelling power (10.36 g/g). Proximate composition of raw banana powder dosa mix revealed that it had higher crude fibre (3.46%) and ash content (3.56%). Mineral content shows higher amount of calcium (32.59mg/100g) potassium (656.92 mg/100g), magnesium (93.23 mg/100 g) and micro minerals like iron, zinc and manganese and copper. It had significantly (p≤0.01%) higher per cent of resistant starch (13.96%) and dietary fibre content (11.95%). Phytochemical contents revealed that high level of phenols and lower tannin, phytic acid and oxalic acid contents. Storage study reveals that it can be safely stored up to 6 months. In conclusion the raw banana powder instant dosa mix exhibited superior nutritional and functional properties than the rice dosa mix. Raw banana powder instant dosa mix offers a healthier alternative for consumers, aligning with the growing demand for nutritious and convenient food options.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Food Science and Nutrition
700 ## - ADDED ENTRY--PERSONAL NAME
2nd Author, 3rd Author Ravi Y.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha Item type THESIS
Edition M.C.Sc (C.Sc)
Classification part 641.1
Call number prefix SAH
Suppress in OPAC No
942 ## - ADDED ENTRY ELEMENTS (KOHA)
-- 641_100000000000000
999 ## -
-- 70828
-- 70828
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Dewey Decimal Classification     University of Agricultural Sciences, Dharwad University of Agricultural Sciences, Dharwad 28/12/2024   641.1/SAH T14047 10/02/2025 1 10/02/2025 THESIS