Mineral fortification of chapatti and jaljeera with drumstick (Moringa oleifera L.) leaf powder
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Date
2019-08
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Micronutrient deficiencies are more common in developing countries of the world mostly affecting young children and women. To prevent such nutrient deficiencies in a population, food fortification can be used to add key vitamins and minerals in food. Moringa oleifera also called “sehjan” is a native Indian tree. It has been reported to have high nutritional content especially protein, calcium, iron and beta carotene. Therefore, an attempt was made to fortify Indian staple food like chapatti and a refreshing beverage jaljeera with the addition of Moringa oleifera leaf powder (MLP). The present investigation was undertaken to optimize formulation for fortified chapatti and fortified jaljeera with maximum iron and calcium content without compromising on the sensory attributes of the product. The levels of independent variables viz. moringa leaf powder (MLP) 10 to 20 g; chenopodium leaf powder (CHP) 4 to 8 g; chickpea leaf powder (CKP) 4 to 8 g and wheat flour (WF) 50 to 80 g were decided to obtain fortified chapatti whereas levels of lemon juice (LJ) 6 to 10; and MLP 1 to 3 g were decided for jaljeera beverage based on preliminary study. The fortified chapatti and fortified jaljeera were optimized by using CCRD (Central Composite Random Rotatable design) of RSM (Response surface methodology) and the fortified samples of chapatti and jaljeera during experiments were subjected to physico-chemical and sensory evaluation. Results revealed that in case of fortified chapatti, effect of MLP was highly significant (p<0.01) at linear level for iron, calcium, beta carotene, protein, appearance, texture while overall acceptability was found significant at quadratic level. Effect of WF for iron, calcium, beta carotene and protein was negatively correlated (p<0.01) whereas for appearance, texture and overall acceptability it was positively correlated (p<0.01) at linear level. Effect of CHP and CKP was observed to be significant (p<0.05) at linear level for overall acceptability and highly significant (p<0.01) for appearance. Effect of CKP was significant (p<0.05) at linear level for calcium, iron and highly significant (p<0.01) at linear level for beta carotene and protein. CHP was found significant (p<0.05) at linear level for beta carotene and protein. Effect of WF at quadratic level was found to be significant (p<0.05) for texture and calcium content. However, in case of jaljeera beverage results have shown that MLP was observed to be highly significant (p<0.01) for appearance, iron, calcium and beta carotene at linear level and at quadratic level for taste and beta carotene. LJ effect was found to be highly significant (p<0.01) for aroma and calcium at linear level and significant (p<0.05) at quadratic level for taste, overall acceptability and calcium. It can be concluded on the basis of this study that addition of MLP (20.00 g), CHP (4.7 g), CKP (4.0 g) and WF (53.106 g) in fortified chapatti and MLP (2.5 g), LJ (6.699 ml) in fortified jaljeera was found effective in increasing the calcium, iron and beta carotene concentration. But, levels of MLP more than these lower down the overall acceptability of the fortified chapatti and jaljeera because addition of MLP caused unpleasant aroma and bitter taste which was masked by the addition of CHP and CKP in chapatti and using lemon juice in jaljeera. Hence, an optimized and acceptable product was obtained with 6.7 times and 16.9 times increase in Fe content and 6.6 times and 2.3 times increase in Ca content in fortified chapatti and fortified jaljeera, respectively.
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