NUTRITIONAL EVALUATION AND GLYCEMIC INDEX OF SELECTED VARIETIES OF MULBERRY LEAVES
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Date
2009-07-15
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University of Agricultural Sciences, Bangalore
Abstract
Mulberry leaves are available abundantly but they are not used in the local diets.
Nutritional evaluation of selected varieties of mulberry leaves, development of value
added products and sensory evaluation of developed products and glycemic index of a
selected product was assessed. The macro nutrients, micro nutrients, and others like total
sugars, oxalates and tannins were estimated. The mean protein, total lipids, crude fibre,
carbohydrate and energy values were 25.66g/100g (20.50 to 30.87g/100g), 2.92g/100g
(2.03 to 3.43g/100g), 11.91g/100g (9.41 to 14.94g/100g), 41.01g/100g (31.81 to
46.95g/100g) and 288.25Kcal/100g (277 to 294.88Kcal/100g) respectively in dried
mulberry leaf powder. The mean values for ash, calcium, phosphorous, ascorbic acid, β-
carotene, total sugars, oxalate and tannin content of mulberry varieties were 13.00g/100g
(11.19 to 15.18g/100g), 353.91mg/100g (168.33 to 561.66mg/100g), 8.13mg/100g (4.6 to
12.90mg/100g), 182.47mg/100g (133.33 to 216.66mg/100g), 5324μg/100g, 11.24g/100g
(5.0 to 15.66g/100g), 32.04mg/100g (27.15 to 39.95mg/100g) and 8.87mg/100g (4.99 to
15.18mg/100g) respectively. The mean in vitro protein digestibility of mulberry powder
was 88.70 percent (66.13 to 99.68 percent). in vitro carbohydrate digestibility of different
varieties differed significantly. Four products were developed namely, chapathi mix,
papad, khakra and chutney powder. The mulberry and spinach (control) powder was
incorporated at 2 and 5 percent level. Sensory scores of the products revealed that
products were well accepted and had higher micro nutrient content. Microbial load for
chapathi mix was low. Storage up to two months did not show any deterioration in
sensory characters. Glycemic index of chapathi mix with mulberry leaf powder
incorporation at 5 percent was 93.66. Thus, mulberry leaf powder was found to be an
excellent source of nutrients and may be used as a low cost nutritional adjuvant in daily
diets.
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