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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Special Issue 5 (2019)

Preparation and standardization of papad using golden sweet potato

Author(s):

Divya Gupta and Dr. Divya Rani Singh

Abstract:
The study was under taken Golden sweet potato and to study the nutritional quality of papad. It analysis showed that Proximate analysis of Papad (100gm) showed energy (469Kcal), Carbohydrate (67.11%), Protein (5.35%), Fat (20.0%), Iron (2.2mg), Vitamin A (14 J) and ash content of prepared papad is (4.39%). It is nutritional beneficial for reducing Vitamin A and iron deficiency among school going children.

Pages: 412-413  |  1450 Views  582 Downloads

How to cite this article:
Divya Gupta and Dr. Divya Rani Singh. Preparation and standardization of papad using golden sweet potato. J Pharmacogn Phytochem 2019;8(5S):412-413.

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