Abstract
Bell pepper, also known as sweet pepper or a pepper
and capsicum, is a cultivar group of the species Capsicum
annuum. Cultivars of the plant produce fruits in different colors,
including red, yellow, orange, green, chocolate/brown,
vanilla/white, and purple. Bell peppers are sometimes grouped
with less pungent pepper varieties as "sweet peppers“. Bell
peppers are sensitive to an abundance of moisture and excessive
temperatures. The main aim of this project is to determine the
proximate principles of bell pepper. To perform sensory
evaluation of the bell pepper recipe in order to determine it
acceptability in terms of different sensory attributes. To make
oneself familiar with Research Methodology that is reference
work, experimental work, statistical analysis of experimental
data, interpretation of results obtained, writing of project work
and compilation of bibliography in proper order. To study the
biochemical and nutritional profile of bell pepper.The various
proximate principles and physiochemical properties of bell
pepper sample are recorded. To estimate various parameters in
an individual sample of bell pepper with two different colours.
The estimate various nutritional components of bell pepper are
recorded. To estimate their liking on the basis of the taste of two
bell pepper by conducting sensory evaluation. The significance of
the study section is that we get the chance to create a perspective
for looking at the problem. It points out how the study relates to
the larger issues and uses a persuasive rationale to justify the
reason for the study. The significance of the study makes the
purposes worth pursuing. In a project to identify and analyse the
phytochemical properties of bell pepper were evaluated.The bell
pepper selected fruit were greenish-reddish in color and firm
feeling.The study suggests that red and green bell pepper has
equal nutritive value and infact the red bell pepper has more
culinary uses and is more spicy and tastier than green bell
pepper. We have done proximate analysis and also antimicrobial
activity was done to check the minimal inhibitory concentration
and sensory evaluation have also done for the sample the results
obtained was Determination of various nutritive and
phytochemical properties of the fruit extracts have been
determined. These active fruit extract may be further subjected
to biological and pharmacological investigation and other
therapeutic compounds.