Development, nutritional evaluation and shelf life of value added products prepared from pearl millet (Pennisetum glaucum L.) incorporating moringa, amaranth and bathua leaves powder
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Date
2022-07
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CCSHAU, Hisar
Abstract
The present investigation was carried out to develop pearl millet (HHB-311) based food
products incorporating amaranth, bathua and moringa leaves powder at different levels and to evaluate
them for organoleptic acceptability, nutrient composition and shelf life. Various food products
developed incorporating amaranth, bathua and moringa leaves powder in blanched pearl millet
flour at 5% (Type-I),10% (Type-II), 15% (Type-III) and 20% (Type-IV) level included traditional
(ladoo, sev, matar, chapatti, panjiri and dalia), baked (biscuits and cake) and extruded products
(vermicelli and pasta) whereas, control did not contain any leaves powder. The crude protein, fat,
ash and fibre content of pearl millet was found to be 12.05, 6.64, 2.40 and 2.21 g/100g, respectively
and total iron, zinc and calcium was 8.00, 4.29 and 53.28 mg/100g, respectively. Crude protein, fat and
fibre content in amaranth, bathua and moringa leaves powder ranged between 24.27 to 29.63, 2.72 to
4.79 and 6.17 to 10.25 g/100g, respectively. Whereas calcium, iron and zinc content ranged from
1169.15 to 2689.78, 12.40 to 26.23 and 3.73 to 6.59 mg/100g, respectively. Total antioxidant activity
of amaranth, bathua and moringa leaves powder was found to be 3.66, 5.16 and 4.58 mg/g,
respectively. All the developed products were organoleptically acceptable as adjudged by the panelists
using nine point hedonic scale. The organoleptic acceptability scores for all the control products fell
under ‘liked very much’ category. The acceptability scores for all the sensory parameters of products
developed from pearl millet incorporating amaranth, bathua and moringa leaves powder were in the
range of ‘liked slightly’ to ‘liked very much’ category. Control and best acceptable products in each
category from each leaves powder were studied for their nutritional composition. Protein, iron, calcium
and total antioxidant activity in control products developed without addition of leaves powder ranged
from 8.06 to 15.18 g/100g, 4.37 to 6.77 mg/100g, 34.68 to 125.42 mg/100g and 0.53 to 0.87 mg/g,
respectively whereas, protein, iron, calcium and total antioxidant activity ranged from 11.48 to 25.17
g/100g, 6.60 to 10.63 mg/100g, 140.54 to 534.34 mg/100g and 0.85 to 1.85 mg/g, respectively for all
products supplemented with amaranth, bathua and moringa leaves powder. Level of most of the
nutrients improved with supplementation of leaves, especially protein, calcium, iron, zinc and total
antioxidant activity. Per cent increase in total iron and calcium was observed in the range of 2.59 to
94.50 per cent and 144.5 per cent to 1297.50 per cent with addition of amaranth, bathua and moringa
leaves powder as compared to control. Shelf life observations indicated that developed products
(control and supplemented) could be stored well and were acceptable up to 90 days. There was a
gradual increase in fat acidity, peroxide value and bacterial count with progression of time but products
remained safe for consumption till 90th days of storage. All the developed products can be popularized
to be used as means of improving nutritional status of community and can be used as an alternate for
the therapeutic supplements.