Preparation and standardization of papad using urad flour, raw banana and sweet potato and its self life studies

This research work was carried out to improve the level of resistant starch (RS), fibre, potassium, vitamin and calcium in uradpapad using unripe banana and sweet potato to investigate the effect of substitution of unripe banana and sweet potato. For urad flouron the texture of papad, dough and characteristic of papad while preparing uradpapad, the urad flour was changed in variation with unripe banana and sweet potato with different degrees of substitutions including 20,25,30,40. The result indicated that substitution of unripe banana and sweet potato significantly affected the hardnes and stickness properties of papad dough. Results found that the papad prepared from 25% unripe banana and 25% sweet potato and 50% urad flour indicated the greatest changeson the textural properties. It also showed that the highest value of sensory evaluation score was observed for 25:25:50- unripe banana: sweet potato: urad flour.