EFFECT OF PROCESSING OF DRUMSTICK LEAVES (Moringa olifera) ON THE NUTRITIONAL QUALITY AND GLYCEMIC INDEX OF DRUMSTICK LEAVES INCORPORATED CHAPATHI
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Date
2020-01-01
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Drumstick (Moringa oleifera) belongs to moringaceae family and is rich in
nutrients, nutraceuticals and antinutrients factors. Due to its presence of nutraceticals it is
useful for diabetic patients. Hence, the present study was taken up to evaluate the effect
of processing of drumstick of drumstick leaves on its nutritional quality and develop
value added products incorporating drumstick leaves powder and also asses the glycemic
index. The drumstick leaves contain protein, calcium, potassium, iron, vit-C, carotene
and phosphorus was 6.41g, 314mg, 397mg, 4.56mg, 108mg. 17,452μg and 109 mg
respectively. The antinutrients namely oxalates and phytates were present to the extent of
85.3 and 85.4 mg respectively. Nutrient retainment was higher in tray dried leaves
compared to other drying methods. Different value added products developed from
incorporation of drumstick leaves powder namely pesarattu, idli, kadabu, ragi dumplings,
rice roti, buns, chapathi, chutney powder and biscuits. Among nine products seven
products were accepted at 5 per cent and two were at 7 per cent incorporation. The
products were stored at ambient temperature and it was observed that chutney powder
and biscuits were acceptable till 30 days. Chapathi with incorporation of drumstick leaves
at 7 per cent showed low glycemic index of 49.67 indicating the beneficial effect of
drumstick leaves in diabetic patients.