tailieunhanh - Effect of storage on the quality of value added snacks developed using partially defatted peanut cake flour and fenugreek leaves powder

Traditional Indian snacks namely Matthi and Seviya using partially defatted peanut cake flour at 10 per cent level and powdered fenugreek leaves powder at 1 per cent level were developed with an aim to eradicate malnutrition. The freshly prepared products were analysed for their nutritional parameters. | Effect of storage on the quality of value added snacks developed using partially defatted peanut cake flour and fenugreek leaves powder