Development and Popularisation of Agathi Leaves (Sesbaniagrandiflora) Incorporated Food Products

Abstract

The present study entitled 'Development and Popularization of Agathi leaves (Sesbaniagrandiflora) Incorporated Food Products' was done with an aim to prepare Agathi incorporated products, to study their shelf life qualities and to popularize these products among women attending self-help groups like Kudumbasree units. The study also measured awareness of the Kudumbasree members about Agathi. In order to meet the objectives, fifteen products were prepared by incorporating Agathi leaves namely Agathi mango jujubes, Agathi tomato sauce, Agathi pineapple jam, Agathi sweet pickle, Agathi pickle, Agathi cutlet, Agathi dry chutney powder, Agathi wet chutney, Agathipathiri, Agathi green gram dosa, Agathi water melon drink, Agathi halva, Agathi tomato squash, Agathi lemon juice and Agathi cucumber mix. These products were prepared in three variations namely variation A, variation B and variation C which contained various proportions of Agathi, incorporated in 20 per cent, 30 per cent and 50 percent in them along with other ingredients for achieving enhanced quality and adequate quantity of the nutrients in the products. A score card was prepared to select the judging panel of five members. Another five point score card was prepared to evaluate the sensory qualities of the prepared products. Organoleptic evaluations of the sensory qualities of the prepared products were done by employing the triangle test. Among the prepared variations, those variations with highest overall acceptability scores were considered as the best variation of the product. The nutrient content of the best variation of each Agathi incorporated product per 100g was assessed with reference to their energy, carbohydrates, protein, fat, calcium, β-carotene and vitamin C content. Agathi incorporated products were found to be rich in nutrients especially vitamin C, calcium and β-carotene, while it supplied fewer amounts of calorie, carbohydrate and fat. The developed products were analyzed for their shelf life qualities for a period of 6 months at room temperature. Thebestvariations of each Agathi incorporated product were also evaluated for the time taken in preparing them. Among the developed products, two of the best product variation with highest overall acceptability scores namely Agathi pineapple (4.72) jam and Agathi dry chutney powder (4.80) were popularized among two Kudumbasree units. For the process of popularization, a questionnaire which collected information about the awareness of Agathi leaves, a brochure which explained the nutritional and medicinal benefits of Agathi, a score card for the sensory evaluation of Agathi incorporated products and a questionnaire which collected the feedback from the Kudumbasree members were prepared and presented. Each product were then organoleptically scored by the respondentsthrough a score card, which were then compared with the scores for the products given by the judging panel, which showed no significant differences. The responses given by the Kudumbasree members showed that they had the interest to cultivate Agathi and also to incorporate Agathi leaves in their daily diet.