An investigation of traditional food uses among people in Himachal Pradesh’s Kangra district’s Palampur region indicated an extensive diversity of divergence in regional dishes derived from cereals, pulses, dairy products, and tubers. A few popular cereal-based traditional recipes include Mithdu, Babroo, Gulgule, Sheera, and Meethi roti. The nutrient content of tali roti consumed by people in Himachal Pradesh’s Palampur region was documented and analyzed. The raw materials, as well as recipes for traditional foods, were analyzed for their nutritional composition and consumer acceptability. According to the findings, maize flour had the highest moisture content (14.11%), whereas raw sheera had the highest protein content (13.38). Maize flour had the highest crude fat and crude fibre contents (4.14% and 2.26%, respectively). Wheat flour had the highest ash content (3.26%). Basmati rice had the highest total carbohydrate content (89.94%), whereas maize flour had the lowest (79.29%). Wheat flour had the highest phytic acid content (222.47 mg/100 g), whereas maize had the highest total phenol content (14.72 mg TAE/100 mg). Kidney beans had the highest phytic acid content (96.74 mg/100 g), whereas Bengal gram dhal had the lowest (37.99 mg/100 g). Chickpeas had the highest total phenol content (117.16 mg TAE/100 g), whereas kidney beans had the lowest (92.95 mg TAE/100 g). Kidney beans had the highest oxalates (0.91 mg/100 g), whereas chickpeas had the lowest (0.24 mg/100 g).
Key words: Traditional foods, Protein, moisture content, Himachal Pradesh's, food recipes.
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