Vol. 9, Special Issue 10, Part U (2025)

The peda was prepared by blending 2.5, 5 and 7.5 per cent of kidney bean paste. The prepared peda analyzed for its proximate composition. The proximate composition of peda blended with kidney bean paste T₂, T₃ and T₄ showed significant increase in total solids (85.02, 85.31, 85.64 per cent), protein (15.55, 16.13, 17.17 per cent), ash (2.47, 2.69, 2.97 per cent) as compared to control T₁ (84.67; 15.02; 2.23 per cent, respectively). However, significant decrease was observed in moisture (14.98, 14.69 and 14.36 per cent), total sugar (44.78, 44.56, 44.25 per cent) and fat (22.22, 21.93, 21.25 per cent) as compared to control T₁ (15.33; 44.96; 22.46 per cent, respectively). The production cost of peda blended with kidney bean paste T_2, T₃ and T₄ was decreased (Rs. 393.6, 389.6 and 385.6 per 1 kg) as compared to control T₁ (Rs. 397.6 per 1 kg), respectively.