Development and nutritional evaluation of value added fermented food products using curry leaves (Murraya koenigii)
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
Six value added fermented food products were developed by using dehydrated (2.5 to 7.5%)
curry leaves. The products namely naan, bread and wadiyan developed by using 5 percent
level of dehydrated curry leaves and kulcha, bhatura and vada supplemented with 2.5 percent
level of dehydrated curry leaves were found to be highly acceptable. The nutritional
evaluation of acceptable developed products revealed highest protein, fat, fibre and ash
content in wadiyan and vada as 15.40, 31.25, 2.46 and 3.63 percent respectively. Addition of
dehydrated curry leaves powder significantly improved crude protein (5.54-15.40 g/100g),
fibre (0.36-2.46 g/100g), iron (4.02-9.39 mg/100g) and calcium (103.34-219.30 mg/100g).
The β-carotene and vitamin C content of developed fermented food products using
dehydrated curry leaves ranged from 124.17 to 210.58 µg/100g and 0.40 to 0.81 mg/100g.
Lysine content of developed products ranged from (170-573 mg/100g protein), methionine
(24-126 mg/100g protein), cysteine (83-208 mg/100g protein) and tryptophan (119-267
mg/100g protein). In-vitro protein and starch digestibility was also enhanced in supplemented
products. Supplemented products were also found to have high content of phytates, oxalates
and trypsin inhibitors. Incorporation of dehydrated curry leaves in fermented food products
are therefore recommended to enhance iron, calcium, β-carotene and vitamin C content for
combating micronutrient deficiencies. Further, awareness regarding the nutritional
composition and its utilization in diet needs to be generated.
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