Nutrient composition of pulse-based recipe Sepu bari consumed in Himachal Pradesh, India
The present study was undertaken with the objectives to document knowledge about the process/preparation of traditional foods i.e <italic>Sepu-bari</italic> of Mandi district, Himachal Pradesh and to evaluate the selected food recipes in relation to nutritional quality and consumer acceptability. Five blocks <italic>viz</italic>. Mandi-sadar, Karsog, Sundernagar, Chauntra and Seraj were selected. The selected traditional food samples were analysed for their physico-chemical chemical analysis showed that moisture content was highest in B<sub>3</sub> (8.80%) followed by B<sub>2</sub> (8.46), B<sub>5</sub>(8.36) B<sub>4</sub>(8.29) and B<sub>1</sub>(6.39%) . Reported data showed highest amount of crude fat in B<sub>4</sub> (26.96%), and protein in B<sub>3</sub> (23.60%) and lowest fat content in B<sub>2</sub> (21.75%) and lowest protein content in B<sub>1</sub>(21.74%) respectively. Crude fiber was maximum in B<sub>3</sub> & B<sub>1</sub> with same value (2.21%) & lowest in B<sub>2</sub> with value of 1.91%. Reducing sugars were calculated highest in B<sub>4</sub> (0.39%) and lowest in B<sub>1</sub> (0.27%). Organoleptic scoring revealed that maximum scores for taste, flavor, texture, and overall acceptability were obtained by B<sub>3</sub> <italic>sepu badi</italic> as 8.30, 8.20, 8.40 and 8.22 respectively.