Formulation and evaluation of nutritious vege fingers by using different formulations of pulses and oil seed pulp

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.