The present investigation was under taken to study the effect of different fermentation periods
on the quality of Dhokala. Thus fermentation period (4hours , 6 hours and 8 hours ) and their
effects on the quality were studied. The nutritive value of amino acids, total mineral,
vitamin C, reducing sugar, non reducing sugar energy value and carbohydrate estimated. This
fermented recipe was also evaluated organoleptically, nine point hedonic scale.
Mamta Pandey
