Shukla, PushpaKabdal, Bhumika2019-08-102019-08-102019-07http://krishikosh.egranth.ac.in/handle/1/5810120768The present study was undertaken for the nutritional evaluation of fresh purple radish and development of a multipurpose Ready-to-Use stuffing from dried purple radish and black gram dal. For the preparation of RTU stuffing dal was processed by two ways, cooking and soaking. Paratha was prepared for the selection of best RTU. The RTU with dried radish and cooked dal came best and was used for nutritional evaluation. The results for proximate composition of fresh purple radish revealed that the moisture content of radish was 92.5 per cent, total ash was 0.68 per cent, crude protein was 0.60 per cent, crude fat was 0.11 per cent, crude fiber was 0.68 per cent, and carbohydrate was 5.43 per cent, energy 25 Kcal/100 g. The mineral analysis showed that calcium content was 26.3 mg/100g, magnesium was 20.42 mg/100g and potassium was 289.67 mg/100g. Phytochemicals evaluated in purple radish root showed Total antioxidant activity was 24.702 TE/100g, Total Phenolic Content was 37.84 mg GAE/100g and Anthocyanins content of purple radish is higher than the white or red radish. It was found to be 163mg/100g. Insoluble dietary fiber of purple radish was 2.52 per cent, soluble dietary fiber was found to be 0.90 per cent total dietary fiber of purple radish was 3.44 per cent. Sensory quality of RTU revealed that RTU made from radish and cooked dal was more acceptable, so it was used for further investigation. The result of proximate composition of multipurpose RTU stuffing revealed that the moisture content of RTU stuffing was 12.37 per cent, total ash 2.02 per cent, crude protein 13.86 per cent, crude fat 1.79 per cent, crude fiber was 8.086 per cent, carbohydrate was 60.88 per cent, energy 301.47 Kcal/100g. The mineral analysis showed that calcium content of multipurpose RTU stuffing was 62.92 mg/100g, magnesium was 57.98 mg/100g and potassium was 574.67 mg/100g. Phytochemicals were evaluated in multipurpose RTU stuffing. Total antioxidant activity was found to be 41.57 TE/100g. Total Phenolic Content was 236.33 mg GAE/100g. Anthocyanins content of multipurpose RTU stuffing was higher than raw radish. It was found to be 225.67 mg/100g. Insoluble dietary fiber of purple radish was 19.85 per cent, soluble dietary fiber was found to be 17.87 per cent. Total dietary fiber of purple radish was 37.72 per cent. The products formulated from multipurpose RTU stuffing, i.e. samosa, paratha, and kachori, were liked by the panelist and were not significantly different from the respective controls.ennullThesis