Effect of cooking and fermentation on nutritional and functional properties of curry (Murraya koenigii) leaf powders

Abstract

Curry leaf (Murraya Koenigii) is one of the underutilized green leafy vegetables and is mostly used as a flavouring agent in South Indian food preparations. Effect of processing on nutritional and functional properties of curry leaves has not been adequately studied. Hence, this study was aimed to determine the effect of cooking, fermentation, and drying on the nutritional and functional properties of curry leaf. Collected curry leaves were cleaned, washed and dried at 60°C for 4-5 hours in a cabinet drier. Some of the leaves were boiled, simmered and steamed before drying to study the effect of cooking. Fermentation with 3% Bakers’ yeast to cooked and uncooked leaves was undertaken for 20 hours and then dried in a cabinet drier. Nutrient content, functional properties and phytochemical profile of curry leaf powders were determined. The results showed that curry leaf powders were a good source of protein (23.31g%), minerals (12.7g%) and crude fibre (12.7g%). Fermented leaf powder showed higher nutrient content than the raw and cooked leaf powders. The raw leaf powders exhibited better water absorption capacity, oil absorption capacity and emulsifying capacity and low foaming capacity. The functional properties of leaf powders were affected slightly by cooking and fermentation treatments. Phytochemical analysis revealed that the leaf powders contained many phytochemicals except anthocyanin and it was affected by cooking rather than fermentation. These findings suggest that curry leaf powder is a concentrated source of nutrients, having good functional properties and has better phytochemical profile.