Biochemical and nutritional evaluation of Masyaura - a legume based traditional savoury of Nepal.

Masyaura, a partially fermented legume-based savoury prepared from blackgram dhal and colocasia tuber by traditional sundrying
and an alternative cabinet drying methods was evaluated for their biochemical and microbiological changes during the
preparation. The results showed that soluble protein, amino nitrogen, non-protein nitrogen and vitamin B-complex increased
significantly. Decreases in pH, starch, free sugar and reducing sugar contents compared to raw materials were also noticed. The total
microbial load dominated by lactic acid bacteria constantly increased during sun-drying compared to cabinet drying method. The
physico-chemical and nutritional evaluation of Masyaura indicated that cabinet dried sample was light in colour with low bulk density
and high fat uptake capacity compared to sun-dried ones. The in vitro digestibilities of protein and starch were better in the sun-dried
product. However, the essential amino acid profile did not show any significant change. Sulphur amino acids were found to be the first
limiting amino acids in Masyaura prepared by sun-drying or cabinet drying methods.