Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder

The pace of modern life dwellers in big cities worldwide increases the demand for fast food or ready-to-cook meals. Dal curry is a common and popular meal item Bangladesh, but its long cooking time needs to be reduced satisfy consumer’s needs. So, this study aimed at developing analyzing mixed dal powder. Samples were prepared with 100% lentil (control), 25% green gram 75% (S1), black (S2), 50% both 1 : ratio (S3). Compared powder (8 minutes), took less (7.29 minutes). Mixed had no significant effect ( p > 0.05 ) on moisture, fat, ash affected protein content. All samples showed higher content as well amino acids such alanine, aspartic acid, cysteine, glutamic histidine, isoleucine, leucine, methionine, tyrosine compared control. In contrast, control highest amount arginine, glycine, lysine, proline, serine, threonine. Control sample loose bulk density (0.828 g/ml), tapped (0.905 water absorption index (5.160 g/g), solubility (24.410 g/100 g) than samples. color was influenced significantly by adding different pulses variety. flowability each excellent, Carr’s (CI) Hausner (HR) all within 0-10% 1.00-1.11, respectively. Although differences found, lentil, gram, secured score overall acceptability. Samples’ total viable count assessed up 6 months, where values acceptable limit.