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Amaranth and sesame, were used to prepare gajak. To increase the content of gajak the soyflour was added in different proportions alongwith amaranth and sesame. The sugar and jaggery. based gajak in different proportions were organoleptically evaluated. The overall scores of gajak prepared from jaggery varied from 5.99 to 7.93 and that of sugar' based gajak were 5.63 to 7.30. On the basis of the study it' can be concluded that the gajak prepared from amaranth, sesame, soybeanusing jaggery was liked more than the sugar based gajaks. [ABSTRACT FROM AUTHOR]

Rice (Oryza sativa), wheat (Triticum aestivum), green gram (Vigna radiate), bengal gram (Cicer arietinum), amaranth (Amaranthus sp.), skim milk powder and jaggery were used to prepare 18 different mixes which were stored in polythene bags at room temperature. Standard plate count technique was used to determine bacterial contamination at different dilution levels and storage intervals. It was found that the amount of contamination increases wiht the increase in the storage period and decreases with the increase in dilution level. [ABSTRACT FROM AUTHOR]