Inclusion of Ingredients and Traits Enrichment of Assorted Recipes with Nutri-Rich Powder

Abstract

The present study was carried to develop the enriched food products with the incorporation of nutri-rich powder and assess the sensory qualities of prepared food products. It was concerned with development of nutri-rich powder prepared from finger millet (Eleusine coracana),cauliflower leaves (BrassicaOleracea) and papaya (Carica papaya) leaves. Food materials,namakpara, laddoo, samosaand batiwere made by incorporation of nutri-rich powder, indigenous foods and served as treatments T1, T2 and T3 respectively, T0 without addition of dehydrated leaves and coarse grains served as control. Sensory evaluation was carried out. Data obtained were statistically analyzed by using analysis of variance (ANOVA), critical difference (CD). Amylose and amylopectin contents of indian finger millet starches ranged from 15.8 to 16.2% and 83.8 to 84.2% respectively.Chemical analysis of nutri-rich powder for mosisture(31.9%), ash(9.79gm), protein(37.7gm), fat(6.1gm) and fiber(13.9gm)content was done by using AOAC (2005) standard procedures. And calcium (415mg), vitamin C (185.38mg), Iron(73.6mg), β-Carotene (239.01μg), DPPH- 140.92%, TPC- 243.40mg. On the basis of findings, it was observed that T1, T2 was found to be best with regards to flavour and taste and overall acceptability. In nutshell it can be concluded that indigenous foods can be integrated in the preparation of different food products to improve their sensory acceptability.