Effect of singhara (Eleocharis dulcis) flour on cost structure of peda
TA Meshram, DT Undratwad, AS Ingole
The research work on effect of different combinations of singhara flour on cost structure of buffalo milk peda was conducted during 2018-2019 in the section of Animal Husbandry and Dairy Science at College of Agriculture, Nagpur. The different concentrations of singhara flour were T1 (0%), T2 (05%), T3 (10%) and T4 (15%) with 30 per cent constant rate sugar was mixed in a khoa for preparation of peda. The different levels of singhara flour had a definite effect on cost structure of peda. The cost of production of one kg peda under various treatments was calculated by taking into consideration the prevailing retail market price for various items i.e. khoa, sugar, singhara flour, cardamom, fuel, electricity and labour charges. The cost of peda prepared without addition of singhara flour T1 (control) was Rs. 325.86 kg-1 and total cost of peda prepared from different levels of singhara flour in treatments T2 (95:05), T3 (90:10) and T4 (85:15) was Rs. 323.86, 321.86 and 319.86 kg-1 respectively.