VALUE ADDITION OF MULBERRY LEAF AND QUALITY ASSESSMENT
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Date
2019-08-16
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE
Abstract
Mulberry is a perennial woody plant belongs to family Moraceae and genus Morus.
Apart from silkworm feed, leaves being used for many other purposes, hence it is called as
Kalpavriksha. The present research study planned to evaluate the acceptability of food
products developed using dehydrated mulberry leaf powder, to analyse nutrient content and
economics of food products. The dehydration rate of mulberry leaves for fresh weight
(1000 g) was 192.5 g. Value added products prepared by incorporating mulberry leaves
powder at 2.5, 5, 7.5 and 10 per cent levels viz., Pakoda, Chutney powder, Chapathi mix,
and Masala biscuit. Sensory evaluation revealed that, developed products were in range of
like moderately to like extremely. Mulberry leaves chutney powder (MLCP) at 2.5 per cent,
Mulberry leaves pakoda (MLP) at 5 per cent, Mulberry leaves chapathi mix (MLCM) at 5
per cent and Mulberry leaves masala biscuit (MLMB) at 7.5 per cent was best accepted.
MLP had higher protein (18.57 g). MLCP had higher crude fibre (7.6 g). MLMB had higher
fat (22.78 g). MLCP had higher zinc (4.8 mg). MLP had higher calcium (121.5 mg). Where
manganese (3.19 mg), iron (19.66 mg) and copper (5.68 mg) higher in MLMB. where
MLCM had lowest phytates (28.2 mg) and oxalates (25.67 mg) contents and lowest tannin
was in pakoda (0.121 mg). The cost of production of all developed products viz., MLMB,
MLP, MLCP, MLCM, did not vary much with control. Thus, mulberry leaves could be
dehydrated and processed into nutrient rich value added products.