This is to certify that the project work entitled “Sweet and Sour Soybean pickle” by Miss Deepika Sharma (Roll No. 17-FSc-07) in the partial fulfillment of the requirement for the degree of Masters of (Food Science and Technology) is a bonafide research work carried our under my supervision. The result of the investigation reported in these has not been submitted for any other degree or diploma in any University or Institution. The assistance and the help received during the course of investigation have been acknowledged.

Dr Hemla Aggarwal Supervisor Deptt. of Food Science & Technology Govt. College For women Gandhi Nagar, Jammu University of Jammu

Shallu Co-Supervisor Deptt. of Food Science & Technology Govt. College For women Gandhi Nagar, Jammu University of Jammu


This is to certify that the project report entitled “Sweet & Sour Soybean pickle” embodies the work of Miss Deepika Sharma in the partial fulfillment for the Master Degree of Science (Food Science & Technology) has been approved by the committee after discussion. Dr Hemla Aggarwal Supervisor Deptt. of Food Science & Technology Govt. College For women Gandhi Nagar, Jammu University of Jammu Dr. External Examine


I am indebted to Miss Shallu. Finally. I am much delighted to express my deep sense of gratitude to my supervisor Dr.ACKNOWLEDGEMENT To him the most gracious and the most merciful. Brother and Friends who were always there for me whenever I needed them. I pay all my thanks. It is with great pleasure that acknowledge the assistance received from the staff of Department of Food Science and Technology. I would also like to express my hearty thanks to my Parents. Hemla Aggarwal for her valuable guidance. suggestions and her keen supervision for the completion of this project. DEEPIKA SHARMA 4 . co-supervisor for being there for me with all possible assistance through out the project and their painstaking efforts at every stage.

LIST OF CONTENTS CONTENTS     PAGE NO 1-2 2-3 3-4 4-5 5-6 6-7 Certificate – I Certificate – II Acknowledgement Contents List of Table List of Figures CHAPTERS           Introduction Aims and Objectives Review of Literature Materials and Methodology 9-12 13-14 15-16 17-35 Sensory and physico-chemical analysis 36-39 Results and Discussion Summary and Conclusion Bibliography 40-45 46-48 48-49 5 .

LIST OF TABLES TABLE     PAGE NO 41-42 42-43 43-44 44-45 Quality Parameter – Flavour Quality Parameter – Taste Quality Parameter – Appearance Quality Parameter – Over all Quality ANNEXURE           Annexure – I Annexure – II Annexure – III Annexure – IV Annexure – V Annexure – VI Annexure – VII Annexure – VIII Annexure – IX Annexure – X 50-51 5152 52-53 53-54 54-55 55-56 56-57 57-58 58-59 59-60 6 .


Standard Recipe for “Sweet and Sour Soybean Pickle”.  39-40 60-61  8 .LISTS OF FIGURES FIGURES  PAGE NO. 34-35 Flow sheet for “Sweet and Sour Soybean Pickle”. Sample Questionnaire for Numerical Test.

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also known as brining or corning. chillies. A variety of foods and their components are emerging as factors capable of modifying growth. garlic and ginger. lemon.meat.antimicrobial herbs and spices such as garlic.The resulting food is called as pickel .INTRODUCTION Human nutrition science has moved from a focus in the prevetion of nutrients deficiencies to an emphasis on health maintenance and reduced risk of chronic diseases. Pickling.cloves. fruits. carrots. ussally vinegar( acetic acid).pickling can preserves perishable foods for months. and even nuts can be pickled. amla. 10 . development performance and disease pepper or often added.some well known Indian pickles includes the process preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid and storing it in an acid solution.

Soybean is a type of legume found in east Asia by its native source. Consumption of soyabean helps in development and hardening of arteries thus works as natural 11 . Soybean is good dietary ingredient for diabetic patients. specifically it is a rich with healthy protein contents.Soyabean. blue. Regular consumption of soyabean improves natural protection against accumulation of cholesterol in body thus. Glycine max is one of the nature’s nutritional gift. belongs to family Leguminocaea and sub family Paplipndae. Soybean are perfect substitute for animal proteins and also contain fats and adequate carbohydrates contents resulting in producing good amount of calories. It is easily digestible and on consumption supplies adequate amount of nutrients thus is considered as of the best diet ingredients for the patients suffering from low immunity problem and from low blood pressure. brown. Basically soybeans are packed with high nutritional values. It is available in wide varieties of coat colors like black. keeps heart healthy. mottles and yellow.

The Genistein an iso flavones found in soybean. In terms of nutritional value. Soybean qualifies as one of the cheapest form of dietary protein available. it also contains all the essential fatty acids. For children soybean are effective in their growth and development. folic acid and iron.antidote for arteriosclerosis and regular consumption of soyabean also bestows positive impact on heart. fiber. omega-6 fatty acid and isoflavones. calcium. Apart from being an excellent source of protein. As for the content. Most of the soy products act as perfect replacements for meat and dairy products. genistein and daidzein while the isoflavones present reduces the risk of development of cancer. kidneys. thiamin. magnesium. protects the body from the clutches of plague diseases. soybean comprises of considerable amounts of alpha-linolenic acid. 12 . soybean have a rich nutrient content. Soybean are an imperative source of vegetable oil and protein. lecithin. riboflavin. brains and eyes.

. 13 . Among them soybean pickle is one Product prepared because pickles are good appetizers and add to the palatability of a meal. Keeping in view all these uses and benefits of soybean a number of products are prepared now a days. The preservation of food in common salt or vinegar is known as pickling. They stimulate the flow of gastric juice and help in digestion.


15 .  To make aware of health benefits of soyabean Pickle. To study the acceptability of the product. To study the Physico-chemical characteristics of the final product.   To standardize the recipe.

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REVIEW OF LITERATURE Limited studies are available on products fortified with soy protein some of the published reports are: Vijaya khader and Manjula C (NOV (1998) published their work on the devilment of cost energy protein rich 17 .

P Gandhi published his work on soymilk – A potential supplement for dairymilk. 18 .shadaksharaswamy (2001) has reported about the nutritional significance of gram and soybean were processed using different techiniques such as germination. red palm oil. N. It is also devoid of lactose to which many of us are sensitive. rich natural betacarotene source was also incorporated at 5% level in these developed products.shakultala Manay and M.(Indian food industry nov. A.2002) Tripathi and Misra (2005) has given different benefits of soybeans and different products that can be made possible from soybeans. He also gave different classification of soymilk and he studied the shelf life soymilk.roasting and puffing.the low cost energy protein rich preparations named ragena and energy protein rich food(eprf)were formulated based on horse gram and soybean.he studied that soymilk has a great potential to supplement the dairymilk and cow’s using horse gram and soybean.ragi.


fiber. folic acid & iron.Most of the soya products act as perfect replacement for meat & dairy product. • SALT 20 .Soyabean is an excellent source of protein it also contains all the essential fatty acids. calcium.It is good dietary ingredient for diabetic patients.It is easily digestible & on consumption supplies adequate amount of nutrients.Soyabean is one of the nature’s nutritional gift .Soyabean are an imperative source of vegetable oil & protein.

Salt is a dietary mineral essential for life. composed primarily of sodium chloride. • SUGAR 21 . It is necessary for proper functioning of body because many salts lost during sweating. Salt is applied to control microbial population in food such as butter. It reduces the solubility of oxygen in the moisture. Salt is also a natural preservative (class I). It dehydrates food by drying out and tying up moisture as it dehydrates microbial cells. fish etc. cheese. The amount of salt added to determine the extent of protection afforded to the food. Salt is necessary to maintain the body Na-K balance i.e. Salt flavour is one the basic taste and salt is most popular food seasoning. Common salt is rich source of iodine which is necessary for proper function of thyroid gland to inhibit goitre.

Sugar aids in the preservation of products in which it is used. The high osmotic pressure of sugar creates conditions that are unfavourable for the growth and reproduction of most species of bacteria, yeasts and molds. The preservative action of moderate strength of sugars can be improved if invertase is used to increase the concentration of glucose relative to sucrose. Sugar acts as preservative ,improve mouth feel, colour, taste and shine. Sugar function as humecants (compounds which absorb moisture from air) plasticizers, texturizing agents, flavour producing agent and sweetning agent.


. • SPICES Spices are traditional items of foreign trade of India, the largest producers and exporters of spices in the world. The spices normally used are Red Chillies, Cloves, Black pepper, Ginger, Garlic. Spices should be varied according to individual taste. Some people like very hot spices and chutneys while other preffered a mild flavour.


Black pepper or Kali mirch is the dried, mature but unripe fruit or berries of a perennial climbing vine cultivated as a plantation crop. It is considered as the “King of Spices” because it is the largest used spice in the domestic and industrial sectors. Presently, its world consumption is of the order of 125,000 tonnes. It is one of the agricultural commodities of the country with a pronounced export bids. Nearly 80 % of our

pepper output is exported. It is thus, known as “black gold of India”. Different varities (24 types) of black pepper are grown in the country. Pepper is obtained by harvesting the spikes when the fruits are fully mature and start yellowing or become yellowish. The berries are removed from the spikes by rubbing, threshing or trampling and sundried for a few days. When completely dry, the outer skin of the berries become dark brown to black and get shriveled. Before drying if the berries are kept in boiling water for about 2 minutes, a glossy uniform black product is obtained on drying. Heat treatment arrests enzyme activity and the dried product has better keeping quality and a fresher aroma. Pepper is used for a variety of purposes.. For centuries, it has been used as an essential preservative for meat and other perishable foods. It is largely used in meat pickling and canning,baking, confectionary and preparation of beverages. Its principle use is as a seasoning agent. Black pepper is an important component of culinary seasoning.


narrow ribbed green leaves and yellowish flowers.The main constituents are sesquiterpeniods and 25 .canton ginger and east Indian pepper. It has a very refreshing. It has taken its name from the Sanskrit word “stringa vera” which means a important spices of India standing next to garlic. Indian attributed with Ginger is popularly known as cochin ginger and proteolytic activity and tenderizing effect. lemon like smell and pungent taste.Ginger was called “maha aushadhi” which means great medicine.• GINGER Ginger is commonly known as common ginger. It contains 3% an essential oil that causes the fragrance of the spice. thick under ground stem which extend roughly 12 inches above the ground with long. It has been market. In the world calicut ginger. It is basically a knotted. cooking ginger . chilli and turmeric.

drink. osteoarithritis and joint pain. Ginger has got various medicinal aspects in the form of pickle. It is found to be effective in treating heart diseases and cancer. It has been found effective against colds. particularly gingerol and shoagoles. coughs. improves appetite and acts as an antioxidant. inflammatory It is used like conditions rheumatoid arithritis. antipyretic. It can be used for relieving toothaches. It helps in lowering cholesterol and prevents blood from clotting. Dried ginger is mostly used for medicinal purposes by pharmamaceutical particularly in companies. sedative. It is effective against nausea caused by motion sickness. The gingerol have analgesic. Ginger is recommended for morning 26 . The pungent taste of ginger is due to non volatile phenyl propanoids. antibacterial and gastrointestinal tract molility effects. It is used medically to treat flatulence and colic. tonic or a whole even. headache. It aids in digestion and acts as an stimulant and carminative.zingiberene. Sinus congestion. constipation.

sterility. The high content potassium in ginger will protect the body against fragility. It is frequently employed to disguise the taste of nauseous medicines. muscle weakness. depression. Raw garlic is used by to treat the symptoms of acne. The high content of magnesium. mental apathy and confusion. It can be 27 . paralysis. hypertension and conversions. • GARLIC Garlic has long been considered a herbal “Wonder drug” with a reputation among peoples for preventing everything from the common cold and flu to the plague.sickness commonly associated with pregnancy. It has been used extensively in herbal medicine (phytotherapy). calcium makes it useful for muscles spasm. kidney damage.

it also reduces lipids and bad cholesterol from the blood Hence it protects our heart from heart attack. Garlic is also regarded as one of the most effective remedies to lower blood pressure. Garlic is a practical remedy used both internally and externally to treat fungal and bacterial skin infection. If takes over the time. vagina and sinus as well as cold and flu. Garlic fights all sorts of infections including those of the lung. 28 . Garlic’s compound also have anti-bacterial and anti fungal properties. stomach and colon cancer. Garlic has been used as best anti-cholesterol herb world wide. The pressure and tension are reduced because it has the power to ease the spasm of the small countries. bladder. it can noticeably dissolves the plaques from the coronary arteries ensuring the free flow of the blood to the organ like heart. Apart from its well known aphroclisiae action. Eating garlic regularly reduces the risk of esophageal.effective as a natural mosquito repellent.

The former is an annual and the flowers are grown singly in the leaf axils. They are also called capsicum or red pepper. Most of the chillies grown in India belong to the species Capsicum annum. chillies are an indispensable and common ingredient of Indian food and expecially of south Indian food. with a wide range of varieties and many intermediate and hybrid forms has been classified in different ways and many different common names have been applied to them.• CHILLIES Chillies or lal mirch are the fruits of some species of the genus capsicum. The generally accepted two main species are Capsicum annuum and Capsicum frutescens. There are many varieties 29 . The genus capsicum. while the latter is a perennial with flower clusters in the leaf axils.

30 . The large bell shaped fruits with thick pericarps are less pungent or non pungent and used in the green condition as a vegetable in salad and in pickle. but in some forms they are yellow or orange. The long and then to round or ablong varieties having comparatively smooth pericarp are highly pungent and used as spices in the preparation of hot foods. Paprika belongs to this group. Chilli helps in digestion. The pungent principle in chillies is an alkaloid called capsaicin. It stimulate the taste buds which results in increased flow of salivary amylase helping the digestion of starchy foods. Unripe fruits are generally green . The ripe fruits are generally red. shape and pungency of fruits.differing mainly in the size.

which contains 90-95 % eugenol. Clove buds contain 16-17% essential oils. The Clove is rich in minerals such as calcium. sodium. clove oil is used as an aid to digestion and for its antiseptic and antimicrobial properties for the cure of toothache. More than 80% of world crop is in Tanzania. they are harvested and dried.A 31 .• CLOVES Cloves are flower buds of the clove tree. In medicines. coming next to pepper. phosphorus. Some clove is produced in India but most of our requirement is met by imports. potassium and Vit. cloves both whole and ground are a popular ingredients in spice mixture. Clove is the second most important spice of the world from the commence point of view. In India. When the base of the flower buds turns reddish in colour. iron. The spice value of clove is mainly due to its volatile oil.

C and Choline. They are the flower buds from evergreen rain forest tree native to Indonesia. Clove contains significant amount of an active component called eugenol. A. The spice contains many health benefiting eventual oils such as eugenol a phenyl. potassium and vitamin A and vitamin C. niacin. riboflavin. sygyzium and scientifically named as S. sweet aromatic fragrance to the clove bud. which has made it the subject of numerous health studies including studies on the prevention of toxicity from sodium.and Vit. vitamin K and folate. 32 . aromaticum. vitamin B6.propanoid class of chemical compound which gives pleasant. one of the highly prized spice are widely used all over the world for their medicinal and culinary qualities. It has good amount of Vit. The spice belong to the family of myrtaceae of the genus. Cloves are rich in Vit. Eugenol has local anesthetic and antiseptic properties.C.E (Alpha Tocopherol) and small amount of thiamin. Clove.

33 . The pulp leaves and flowers in various combinations are applied on painful and swollen joints. Its name is derived from the Arabic “tamar” meaning a dry date fruit. The pulp of the tamarind has a very sour taste while it is young. it becomes fatter and change color to a sandy brown. but is treated like a fruit. The tamarind generally has a sour. Tamarind is green when immature and when it matures. It was the Arabs in India who gave the name of tamar to this tree.Tamarind is used to treat bile disorders and lowers cholesterol. The sour taste of tamarind is the favourite flavouring for a host of fish and curry dishes. acidic taste. Tamarind is use as a gargle for sore throats and as a drink to bring relief from sunstoke.• TAMARIND Tamarind is a long bean like pods that belongs to the vegetable order.

erucic acid and linoleic acid.• MUSTARD OIL Mustard oil is considered to be an oil that has low saturated fat. It has antioxidant and cholesterol reducing properties. Orissa. since 34 . Mustard oil helps to reduce hair fall through improved blood circulation if it is massaged on scalp. It basically consists of fatty acids. Bihar. Mustard oil helps to stay away from coronary heart diseases. oleic acid. Bengal. as compared to other cooking oil. This pungent tasting oil is mostly used for cooking in parts of Gujarat. It is also loaded with essential vitamins. It is good for heart and also has many other benefits. Haryana and some other parts of India. Assam. It also used as antibacterial oil. Mustard oil to used as an effective centuries preservative for pickles etc.


METHODOLOGY → Soyabean was soaked in water for 8 to 10 hours. sugar and then Cook for 10 minutes. Ginger. black pepper powder. Storage at room temperature. → → → → Addition of Taramind pulp. 36 . Roasted for 5 -10 mins. →Then. salt & Chilli were added. →Oil was heated in a pan. Filled into sterilized glass jar. garlic. Roasted Soyabean & remaining oil was Added. clove powder.

37 .

w = weight in grams of empty dish. and overall acceptability. Moisture (%) = Where. The sample questionnaire for numerical scoring test was given to the panelists.w) 38 . taste. The product was evaluated for appearance.chemical Analysis 1. Physico. Moisture Content It was determined by placing the sample into an oven at 800C/3 hr till it attained a constant weight. For sample questionnaire refer TableNo 1. flavour.SENSORY ANALYSIS The coded sample was subjected to sensory evaluation by semi trained panel of 10 person drawn from the faculty and students of the department. The evaluation was carried out by numerical scoring test. w2 = weight in grams of empty dish with the 100 (w1-w2)/(w1. w1 = weight in grams of empty dish with the material before drying .

Total Ash (% by weight) = Where. w2 = Mass( in grams) of empty dish with ash. Total Ash content Determination Ash content was determined by using muffle furnace at 550˚ c for 8 hrs.material after drying. wt×100 Weight of sample taken × 1000 5.w) 39 .01 NaOH solution using phenolphthalein as indicator. Acidity Acidity was determined by dissolving the sample in 5 ml distilled water and titrating the solution against 0. Protein Test It was determined by using Branford method. w = weight in grams of empty dish. 3. % Acidity =Titration value × normality × Eq. pH pH was determined by pH strip. (w2-w) ×100/ (w1. 4. w1 = Mass( in grams) of empty dish with the material . 2.

FIGURE-2 Sample Questionnaire for Numerical Scoring Test Name_______________ Date____________ Product_________________ Rate the sample according to the following description: Score 90 70 50 30 Quality Flavour Taste Appearance Overall acceptance Comments Quality Description Excellent Very good Good Fair Sample Score ( ) _____________ _____________ _____________ _____________ 40 .

Signature 41 .

42 .

Flavour S. by referring to table 1 of sensory analysis it was concluded that the sample got an average score of 84 & was excellent in flavour. 43 1 2 3 4 5 6 7 8 9 10 No. of Judges A B C D E F G H I J Total Average Scores 70 90 90 90 90 70 90 90 70 90 840 84 The sample was presented to 10 panelist to evaluate it for flavour.RESULT AND DISCUSSION Table No -1 Quality Parameter.

of Judges A B C D E F G H I J Total Average Scores 70 90 90 90 90 90 90 90 70 70 840 84 The sample was presented to 10 panelists to evaluate for the taste. Therefore .2 QUALITY PARAMETER – TASTE S.TABLE NO .by referring to table 2of sensory analysis it was concluded that the sample got an average score of 84 & was excellent in 1 2 3 4 5 6 7 8 9 10 No. 44 .

APPEARANCE S.TABLE 1 2 3 4 5 6 7 8 9 10 No. of Judges A B C D E F G H I J Total Average Scores 90 90 90 90 90 90 70 90 90 90 970 97 The sample was presented to 10 panelists to evaluate it for the appearance.3 QUALITY referring to table 3 of sensory analysis it was concluded that the sample got an average score of 97 & was excellent in appearance. 45 .

4 QUALITY PARAMETER . of Judges A B C D E F G H I J Scores 70 90 90 90 90 90 90 90 70 90 860 86 The sample was presented to 10 panelists to evaluate it for the Overall acceptance .Therefore by referring to table 4 of sensory analysis.TABLE NO.OVERALL ACCEPTABILITY S. it was concluded that the sample got an average score of 95 & was excellent in Overall appearance 46 .no 1 2 3 4 5 6 7 8 9 10 Total Averag e No.

5 Physico chemical analysis of “sweet and sour soybean pickle” ph Acidity(%) Moisture content(%) Protein content Total ash content(%) 5 0.5 %. it was found that the product has 5 ph.61%.protein content 6 and total ash content 3. 47 .3%.3 6 3. TABLE NO..5 From chemical analysis of the product.moisture content 23. acidity 0.61 23.

48 .

49 . The moisture content was calculated as 23. Physico chemical test was conducted for determining Moisture content by using oven method at 105˚ C for 3 hours. garlic. It was concluded from the result of sensory analysis that the “sweet and sour soybean pickle” has excellent acceptability. black pepper. preservatives and spices. The product prepared was “sweet & sour soybean pickle”. clove. Acidity was determined by Titration of a known weight of sample with 0. pH was determined by pH strip and was found as 5. Soyabean was mixed with spices like ginger. taste.61%. appearance and over all acceptability.oil. Sensory evaluation was carried out for flavour. tamarind and preservatives like salt.The total ash content was determined using muffle furnance at 600 C for 12 hours & was calculated as 3.1NaOH using neutral phenolphthalein and found to be 0. sugar.SUMMARY AND CONCLUSION Present study was done to develop a product rich in nutritional and medicinal value.5%.3%. It was prepared from soyabean.

50 .it could provide a profitable outlet when demand for product with nutritional as well as medicinal value is on peak. due to number of nutritional & medicinal properties of ingredients used in the preparation of “sweet & sour soybean pickle” and due to its pleasant aromatic flavour and benefits.Moreover.

Itapu Dr. Pp 377-416. Flour in bakery (pictures) www.Shakuntla and M.C. M.N. Pp 23-25 • M. American Soyabean Association Journal of Beverage and food World.BIBLIOGRAPHY • Dubey S. soya bean products. ANNEXURE 1 51 . Srilakshmi. Suresh. www.hubpages. Pp 404-405 food science. Norman and Hotchikiss Joseph H. Potter N.Shadaksharaswamy. Pp (spices) www. Soya bean (soybean).indianspices. Food science.S.fotosearch. Evaluation of food quality. Food-facts and Processed • • • • • principles. Soya.

9mg 1.9g 2.9g 4.saturated Fatty acid.9g 200mg 277mg 15.5 g 416 kcal 36.5g 19.2g 9.poly-saturated Carbohydrates Fiber Ash Iso Flavones Calcium Iron Magnesium Potassium Sodium Zinc Copper Manganese Selenium Quantity 8.52mg 17.7mg 280mg 1797mg 2.NUTIRIONAL VALUE OF SOYABEAN (PER 100 GRAM) NUTRIENTS Water Energy Protein Fat(total lipid) Fatty acids.3g 4.0mg 4.8mgs ANNEXURE 2 52 .mono-saturated Fatty acid.3g 30.7mg 2.4g 11.

68mg 0.075mg 8.98g 20g 0g 34g 37.21g 5.NUTRITIONAL VALUE OF CLOVE (PER 1OO GRAM) NUTRIENTS Energy Carbohydrates Protein Total Fat Cholesterol Dietary fiber Choline Folates Niacin Pantothenic acid Pyridoxine Riboflavin Thiamin Vitamin C Vitamin A Vitamin E Vitamin K Sodium Potassium Calcium Iron Zinc QUANTITY 323kcal 61.458mg 0.590mg 0.35mg 53 .267mg 0.8mcg 243mg 1102mg 0.4mg 93mcg 1.115mg 81mg 530IU 852mg 141.155mg 0.

0% 8.5-5.7% 28.0-49.60% 4.7% 54 .0% 1.ANNEXURE 3 NUTRITIONAL FACTS OF BLACK PEPPER (PER100 GRAM) NUTRIENTS Moisture Nitrogen Ether extract (volatile & non volatile) Carbohydrates(starch) Crude fibre Ash PERCENTAGE 8.7-14.0% 3.2-15.7-14.55-2.

9mg% 12.9% 8.5% 5.9% 66.6% 6.7% 0.05mg% 0.4% 5.0mg% 125 IU/100g 55 .ANNEXURE 4 NUTRITIONAL FACTS OF GINGER (PER 100 GRAM) NUTRIENTS Moisture Proiten Fat Fiber Carbohydrates Ash Thiamin Riboflavin Niacin Ascorbic acid Vitamin A PERCENTAGE 6.13mg% 1.

8 gm 239 30IU 56 .2 mg 2 mg 74 mg 2.5 gm 2.ANNEXURE 5 NUTRITIONAL VALUE OF TAMARIND ( PER 100 GRAM ) NUTRIENTS Vitamin B ( Thiamine) Riboflavin Niacin Vitamine C Calcium Iron Phosphorous Fat Carbohydrates Protein Calories Vitamin A QUANTITY 34 mg 14 mg 1.8 mg 113 mg 6 gm 62.

2 mg 0.15 mg 398 kcal 57 .ANNEXURE 6 NUTRITIVE VALUE OF SUGAR (PER 100 GRAM) NUTRIENTS Carbohydrates Calcium Iron Energy QUANTITY 99.4 mg 1.

ANNEXURE 7 NUTRITIONAL VALUE OF CHILLI (PER 100 GRAM) NUTRIENTS Moisture Protein Fats Fiber Carbohydrates Total ash Calcium Phosphorus Iron PERCENTAGE 10% 15% 6.16% 0.37% 0.1% 0.2% 30.2% 31.6% 6.23% 58 .

ANNEXURE 8 NUTRITIONAL VALUE OF SALT (PER 100 GRAM) NUTRIENTS Sodium Iron Calcium Cholesterol PERCENTAGE 32767mg 1% 2% 0% 59 .

860mg 310mg 30mg 1.930mg 20.200mg 0.060mg 0.8gm 6.ANNEXURE 9 NUTRITIONAL VALUE OF GARLIC (PER 100 GRAM) NUTRIENTS Copper Iron Manganese Phosphorus Calcium Zinc Carbohybrates Protein Thiamin Riboflavin Vit A QUANTITY 0.230mg 13.630mg 1.3gm 0.0mg 60 .

ANNEXURE 10 NUTRITIONAL VALUE OF MUSTARD OIL (PER I CUP) NUTRIENTS Energy Carbohydrates Protein Weight QUANTITY 20cal 3g 3g 140g 61 .

STANDARD METHOD OF PREPARATION OF 200g OF “SWEET & SOUR SOYABEAN PICKLE” Soyabean Ginger Garlic Clove Black Pepper Chilli Salt Sugar Taramind Mustard Oil 100g 5g 2g 3-4 pieces 2g 2g 7g 7g 22g 53ml 62 .

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