Abstract
Dengue is viral infected fever, untreated can even lead to lose patient’s life so requires treatment with heavy dosage medicines. The therapeutic food consumed plays a vital role to fight and recover from the infection. The purpose of the study was to develop healing dietary soups with nutritive ingredients to fight effectively and recover from the infection. The recipes of all time consumable soups with functional food ingredients are formulated and developed. Nutritive value and organoleptic quality preferences among the panel members were screened. 50 panellist members constituting students and staffs were randomly selected for the study with no specific criteria than their own interest in food tasting and evaluating. Screening for organoleptic qualities exhibits the soups are more preferable by the panel members. The formulated recipes of soups were highly nutritive in nature with an effective composition of micro nutrients to protect and recover from dengue.
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