Physicochemical, sensory and quality attributes of fermented Vignna mungo soup fortified with Moringa oleifera for leveraging affordable nutritional benefits, Vibhuti Batra, Dr. Abhijit Ganguli
Vibhuti Batra* Food Innovation Unit, SE Enterprises Baddi India *Email: vibhutibatra27@gmail.com Dr. Abhijit Ganguli SSD Project Conglomerate, PHFI, Gurgaon India Email: ganguliabhijit@rediffmail.com Purpose: To develop a low cost/affordable nutritionally enhanced soup premix with adequate physicochemical and sensory attributes using regionally available plant Moringa oliefera and the underutilized legume, Vigna mungo(black gram) Design: The fermented Vigna […]