Utilization of Elite Cowpea [ Vigna unguiculata (L.) Walp] Genotypes in the Preparation of Papad and Storage Study

摘要: Potential of twelve elite cowpea [ Vigna unguiculata (L.) Walp] genotypes were studied based on their good functional properties and sensory scores five (T-2, MS-5, MS-7, MS-6, C-152 (Control)) selected used in the preparation papad . Papad making for quality characteristics such as, water uptake (50 ml), pressing property (soft), total yield (ten), diameter before after frying (from 16-27.3 cm), expansion (3-5 %) grand weight (55-85g). The correlation co-efficient (r) between showed significant difference. developed out MS-5 highest 8.3, 8.4, 8.0, 7.5, 8.0 appearance, texture, colour, taste, flavour, overall acceptability, respectively statistically there was a difference among attributes. Shelf life study done three best rated (sensory scores) genotypes, viz ., C-152, MS-6. Samples drawn zero, 30 th 60 days analyzed various parameters microbial counts bacteria, yeast fungi estimated two month storage period. Papads well accepted even period load within acceptability range.