Formulation and standardization of value-added Puran with nutritional characterization of raw materials

Traditional Indian foods are gaining attention for their cultural significance and potential for nutritional enhancement through value addition. The present study aimed at the formulation and standardization of value-added Puran by incorporating soybean with Bengal gram to improve its nutritional profile. The raw materials used for product development were analysed for their proximate composition (moisture, protein, fat, carbohydrate, fiber, and ash) along with mineral and phytochemical content to assess their nutritional contribution. Based on preliminary trials, different formulations of Puran were developed and its product (Puran poli) evaluated for sensory attributes including colour and appearance, texture, flavour, taste, and overall acceptability using a trained panel. Among the formulations, the optimized recipe demonstrated a balance between enhanced nutritional value and consumer acceptability. The findings highlight that soybean incorporation significantly improves the protein and mineral content of Puran without adversely affecting its sensory quality. This research suggests that soybean-enriched value-added Puran can serve as a nutritious traditional food product, contributing to dietary protein intake and supporting functional food development.