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Background: Papads are cereal or legume based preserved products rich in proteins. They are consumed after deep fat frying as a side dish in India. In the present work, the traditional savoury was chosen for value addition with green leafy vegetables i.e., purslane leaves. Legume based papads were prepared using black gram and purslane leaves with different amounts (10%, 15%, 20%, 25%, and 30%). Objectives: The present study was conducted to develop value added traditional savoury with green leafy vegetables (purslane). Materials and Methods: Physical and chemical analyses of the raw papads were carried out according to the Association of Analytical Communities (AOAC) methods. The fried papads were tested for oil uptake and also, subjected to sensory evaluation by semi-trained panelists. Results: All the chemical constituents like moisture content, ash content, pH, alkalinity, acid insoluble ash of all the different amounts were on par with the control, whereas Ã-carotene content and crude fiber which were calculated theoretically increased as the percentage of incorporated green leafy vegetables increased. All the samples subjected for sensory evaluation were accepted equally by the panelists. Micronutrients, vitamins, and dietary fiber contents of green leafy vegetable papads increased remarkably. Conclusions: This work gained satisfactory results in developing a nutritionally fortified and palatably accepted papads using purslane leaves.
Renu et al. (Mon,) studied this question.