International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 2 (2021)

Assessment of fortification in ash gourd


Trilok Nath Rai, Anjali Sahu, Ashok Rai, Ajay Rai, Kedar Nath Rai

In the Kushinagar district, Ash gourd (Benincsahispida) is produced on huge level. Farm women did not know how to prepare and add value in this nutritious vegetable and get benefits in terms of health and income. To enhance their skill and knowledge, Krishi Vigyan Kendra, Kushinagar was organised two training programs, one in KVK Campus, Seorahi block and another in Abhinayakpur village at Kassia block of the district. In both training programs total 53 trainees were participated and they provided the technology with ‘Learning by doing’ objective. In both training programs, narangiladdoo was prepared from ash gourd. During the training program a pre and post evaluation test was conducted to know the knowledge status of the participants about the technology. After preparation of the product 5 point hedonic scale was used to collect the data regarding sensory analysis of the product. Hedonic scale ranged questions from extremely like to extremely dislike. Regarding getting information about the technology, a self- designed open ended questionnaire with 10 items was prepared and used to collect the data. 94.33% participants said that they never tasted narangiladdoo. Where there 5.66% participants said that have eaten this sweet. 100% participants said that they did not know the processing technique of preparing the narangiladdoo. 66.03% participants said that they do not know which vegetable or fruit has been used to prepare narangiladdoo. 100% participants extremely liked the end product. 62.26% participants said that they will try to make narangiladdoo for consumption. 37.73% participants were not very sure to make this product. 15.09% participants said that they will try to start a business based on this product.100% participants extremely liked overall acceptability of the product. Colour of the product was extremely liked by 92.45% participants. Texture of the product was extremely liked by 83.01% participants and96.22% participants extremely liked the flavour of the product. Aroma of the product was extremely liked by 94.33% participants while 1.88% participants nor liked or nor disliked the aroma of the product. Based on results, it can be concluded that commercial production of the products made by using ash gourd can be promoted as a small scale income generating activity by farm women in Bhadohi district.
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