The results of the experiment carried out on the development of silkworm pupal tamarind ball (SPTB) with incorporation of silkworm pupal residue powder (SPRP) revealed that, 5 per cent SPRP incorporated SPTB was found to be best accepted with scores for appearance (), colour (), texture (), aroma (), taste () and overall acceptability (). | Formulation of silkworm Bombyx mori L. pupal tamarind ball and its shelf life study