Abstract:
The Masyeura is one of the traditional fermentation based dried food product made by
blending soaked ground black gram dough and shredded ash gourd pulp. Since, many other
underutilized foods having potential to exploit the advantage of Masyeura has been kept
ideal; here an attempt has been made to study on use of chayote (Sechium edule) as vegetable.
Black gram and two varieties of chayote viz. green and white whose blanched and un blanched shreds were mixed in proportion of 50-50, 40-60 and 60-40 part with black gram
dahl paste respectively followed by deposition and drying for preparation of Masyeura. The
samples were subjected for analysis of rehydration ratio, bulk density, and sensory analysis in
uncooked form. Masyeura made from blanched shreds of green chayote mixed with black
gram paste in all proportion was found to be significantly superior. The selected samples were
cooked and subjected for sensory analysis along with control. In sensory analysis of cooked
Masyeura, the product made by black gram paste and green chayote’s blanched shred at
proportion 60-40 was found out significantly superior (p>0.05). The superior product was
analyzed for proximate composition, vitamin, microbiological quality, chemical changes
during storage period and cost. The moisture, protein, fat, carbohydrate, crude fiber, total ash,
and vitamin C of the product were found as 9.9 %, 20.1 %, 0.31 %, 61.87 %, 4.6 %, 3.2 %, 6
mg/100g respectively. The food can supply 341.23 Kcals/100 gm. The cost of Masyeura was
calculated as Rs 18.04/100g. During the study of storage stability of product for one month
the rate of increase in the acidity was 0.0013 % per day in case of high density polyethylene
(HDPE), while 0.00136 % per day in case of low density polyethylene (LDPE) which was not
significantly different (p>0.05). Similarly, the rate of increase in the moisture was 0.0021%
per day in case of HDPE, while 0.0026% per day in case of LDPE, where the use of HDPE
was significantly superior to LDPE. Thus, HDPE is recommended for packaging of
Masyeura. Finally, if this product would develop it will play an important role in utilizing the
underutilized crops
Description:
A dissertation submitted to the Department of Food Technology, Central Campus of
Technology, Tribhuvan University in partial fulfillment of the requirements for the degree
of B.Tech. in Food Technology
