Abstract:  Masyaura, a legume based traditional fermented food product of Nepal was prepared from blackgram dhal and colocosia tuber after traditional sun-drying as well as controlled fermentation and mechanical drying method to be evaluated for sensory, biochemical and nutritional characteristics. The results showed that under controlled fermentation and mechanical drying Masyaura was sensorily superior and nutritionally comparable to sun-dried Masyaura. Masyaura after controlled fermentation and mechanical drying was more friable in texture with low bulk density as compared to sun-dried Masyaura. The in vitro digestibility of protein and starch in controlled fermentation and mechanical drying of the Masyaura was comparable to sun-dried Masyaura. Sulphur amino acids were the first limiting amino acids in Masyaura prepared by sun-drying or controlled fermentation and mechanical drying methods.

Key words:  , Masyaura； sensory characteristics； biochemical evaluation； nutritional evaluation； controlled fermentation； sun-drying； Nepal；