Abstract:
Pulses and oil seeds are the richest sources of vegetable protein in the world. Vegetarianism is emerging
to be more and more popular in Sri Lanka. Thus, the objective of this study was to develop and evaluate
nutritious vegetarian food [Vege fingersJ basically for vegetarians. Vege fingers are food products ofwhich
shape is similar to sausage, but made out of vegetarian sources of ingredients. Soybean (Glycine maxL.),
Cowpea (Vigna unguiculata L.), Mungbean (Vigna radiata L.) and Ground nut (Arachis hypogea) were used
as main constituents. Vege fingers were produced using six different formulations by changing pulses and
oil seed combinations. All formulations were evaluated in different aspects such as proximate
composition, cooking characteristics and sensory evaluation. Finally formulation 5 was selected as best
formulation for vege finger production considering its highest nutritional composition and preference,
which contained 40% Soybean, 20o/o Mung bean, 200/0, Ground nut and 20o/o other ingredients. Its
nutritional composition was L40/o carbohydrates, 27o/o Fat, 9o/o protein and 2.5o/o minerals. Vege fingers
are nutritious and will be useful to fulfill daily protein requirement of vegetarians.
