Nutritional Evaluation of Legume Based Traditional foods of Palampur region of Himachal Pradesh

Background: The present investigation was undertaken with the objectives to document the traditional food recipes, process/preparation, nutritional evaluation and development of protocols for the standardization of the recipes to minimize the nutrient losses. Methods: Three blocks viz. Baijnath, Panchrukhi, Bhawarna and Palampur itself were selected. A questionnaire was used to collect the relevant information on traditional foods from 120 respondents. Legume based traditional foods were also analyzed for their nutritional component with standard methods. Result: In legumes black gram contained highest crude protein content (26.26%). Moisture content was highest in kidney beans (12.65%), whereas in bengal gram dal it was lowest (9.69%). Fat content was highest in Bengal gram whole (6.07%) whereas it was lowest in Black gram (2.20%). Protein content highest in black gram (26.26%), whereas it was lowest in Bengal gram dal (22.35%). Crude fiber was highest in kidney beans (5.37%) and lowest in black gram (0.99%). chickpea had highest total ash content (5.19%) whereas it was lowest in Bengal gram whole (2.73%Recipes analysis result showed that pakodu contained high crude protein content i.e. 27.44 per cent, whereas Crude fat content was highest in mukund badi madra (22.17%). Kidney beans had highest phytic acid content (96.74 mg/100 g), whereas it was lowest in Bengal gram dhal (37.99 mg/100 g). Total phenols were highest in chick peas (117.16 mg TAE/100 g), where as lowest was in kidney beans (92.95 mg TAE/100 g). Oxalates were highest in kidney beans (0.91 mg/100g) whereas, lowest was chick peas (0.24 mg/100 g).