Formulation of calcium rich products incorporating amaranth leaves and their nutritional evaluation
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Date
2006
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Publisher
CCSHAU
Abstract
Three varieties of amaranth viz. Pusa lal chaulai (red), Pusa choti chaulai
(green), Pusa badi chaulai (tricolor) and HC-5, WH-711 varieties of chickpea
and wheat were evaluated for their nutrient composition. The products viz.
biscuit, mathi, matar and sev prepared by incorporating 5% and 10% leaf powder
of three varieties of amaranth were organoleptically evaluated. Pusa lal chaulai
variety of amaranth was found to be nutritionally and organoleptically superior to
the other two varieties of amaranth. Therefore, products prepared by
incorporating 5% leaf powder of Pusa lal chaulai were nutritionally evaluated.
The results of study revealed that all the varieties of amaranth differed
significantly from each other for their protein content. Among the three varieties
studied, Pusa lal chaulai was richest source of β–carotene having values 5.6
mg/100g. Pusa badi chaulai differed significantly for its starch content from the other
two amaranth varieties. All the amaranth varieties differed significantly from each other
for their tannins content. Among the three varieties of amaranth, Pusa lal chaulai had
significantly higher protein digestibility as compared to other two varieties i.e. Pusa
choti chaulai and Pusa badi chaulai. The three varieties of amaranth varied significantly
among themselves for their calcium content; Pusa lal chaulai being the richest source.
The organoleptic evaluation of various products viz. biscuit, mathi,matar and sev
prepared by incorporating 5% amaranth leaf powder of all three varieties were more
acceptable as compared to the products containing 10% amaranth leaf powder. Among
the varieties, the products prepared with Pusa lal chaulai (5% leaf powder) scored
higher scores than the products prepared from other two varieties. Therefore products of
Pusa lal chaulai were evaluated for their nutrient composition, which revealed that
supplemented biscuit, mathi, matar and sev had significantly higher protein, fat, ash and
fibre content as compared to their controls. The total soluble sugar, reducing sugar and
non reducing sugar content of supplemented biscuit was significantly higher than
control biscuit. The phytic acid and tannins content significantly increased in all
supplemented products. The in vitro protein and starch digestibility significantly
decreased in all the supplemented products as compared to their controls. Supplemented
biscuit had about one and a half times higher Ca and supplemented mathi and matar had
double the amount of Ca than their respective controls. The increase in Mg, Fe and Zn
content in all the supplemented products was significant. Shelf life study of biscuit,
mathi, matar and sev revealed that up to 15 days all the products were moderately
desirable whereas the overall acceptability of all products decreased when they were
stored for one month. On the whole Pusa lal chaulai variety of amaranth was found to
be nutritionally and organoleptically superior.