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What is Evaluation of Barfi from Groundnut Residues about?

The study focuses on the development and evaluation of a novel Barfi product made from groundnut residues left over from groundnut milk preparation. Various formulations were tested for nutritional and sensory properties, with the best results found in the sample containing a ratio of 40g wet residue to 15g maida. The findings suggest that this Barfi is not only nutritionally rich but also organoleptically acceptable, highlighting the potential for utilizing groundnut residues in food products.

Author

akashwalke638

Language

EN