Exploration and quality evaluation of hadga (sesbania grandiflora) flowers and leaves in value added food products
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Date
2023-06-28
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Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Abstract
Plants have been one of the important sources of medicines since the beginning of human civilization. There is a growing demand for plant based medicines, health products, pharmaceuticals, food supplements and cosmetics. Sesbania grandiflora is commonly known as Hadaga. An indigenous medicinal plant in India, known as Sesbania and agathi in ayurvedic system of medicine which belongs to family Leguminosae. Sesbania grandiflora is a multipurpose tree with edible flowers and is a source of one of the medicinal products. S. grandiflora has unique medicinal properties and used as a herbal drug for its antibiotic, anthelmintic and anti-tumor properties. In view of the nutritional, therapeutic and medicinal value, efforts have made for value addition of S. grandiflora vegetable.
In the present investigation efforts have made to standardise the process for preparation of S. grandiflora flower and leaves powder and its quality evaluation was done. Further value added products viz. noodles and crackers were prepared by incorporating S.grandiflora flower and leaves powder and their quality evaluation was carried out. For preparation of powder Sesbania grandiflora flower and leaves were prepared and subjected to different pretreatments (without blanching, blanching and blanching + sulphitation).The blanching + sulphitation treatment is most effective to reduce drying time and to enhance dehydration ratio for drying in preparation of powder and also improved the physical, functional, reconstitutional and organoleptic properties of powder. Though the untreated (control) flower and leaves powder sample found nutritionally superior among treatments but with respect to physical, functional and organoleptic parameter the powder sample prepared by blanching + sulphitation treatment found more acceptable. Hence powder prepared by blanching + sulphitation treatment were used for further product development viz.noodles and crackers.
The noodles and crackers was prepared by replacing wheat flour at 5 percent, 10 percent and 15 percent level by Sesbania grandiflora flower and leaves powder. On the basis of organoleptic evaluation the Sesbania grandiflora flower and leaves powder incorporation up to 10 percent both in noodles ( NF2 and NL2 ) and crackers ( CF2 and CL2 ) was found acceptable. Further selected noodle and cracker sample was evaluated for proximate, minerals, vitamins, phytochemical content and amino acid analysis.
It is concluded from present investigation that incorporation of Sesbania grandiflora flower and leaves powder enhances the protein, ash, fiber, mineral and vitamin content of noodle and cracker compared to control. Moreover the results demonstrated that the increase in all phytochemicals such as total phenol, total flavonoids, total carotenoids, kaempeferol and antioxidant activity of cracker and noodle by incorporating Sesbania grandiflora flower and leaves powder which improves neutraceutical value of it. The amino acid profile revealed that Sesbania grandiflora flower, leaves powder and its incorporated noodles, crackers are good source of all essential amino acids consists lysine, phenylalanine, leucine, isoleucine , threonine, valine, methionine and tryptophan.
The four months microbial study indicates that Sesbania grandiflora flower and leaves powder and its incorporated noodles, crackers have better shelf life and microbialy safe up to four month storage period. The cost of developed noodles and crackers incorporated with Sesbania grandiflora flower/leaves powder was affordable and also contain many vital nutrients and phytochemicals.