Paramjit, ChawlaRicha Pant2017-06-212017-06-212011http://krishikosh.egranth.ac.in/handle/1/5810022345The present study was conducted to see the effect of supplementation of drumstick leaves to commonly consumed preparations. Ten value added products were prepared by adding drumstick leaves (DL) at levels of 25% and 40% and were evaluated organoleptically in comparison to control samples and spinach leaves supplemented products at the same levels. All the products were found to be acceptable at 25% level of drumstick leaves supplementation obtaining scores in the range of 6.85 for mathi to 7.73 for laddoo. The products made from spinach leaves were found to be highly acceptable at 25% level and obtained scores comparable or even higher than control and were even moderately acceptable at 40% levels. Sweet products like laddoo and burfi when supplemented with 25% DL were moderately acceptable with an overall acceptability score of 7.73 and 7.15 respectively. Products like vegetable poha and dalia were highly acceptable at 25% spinach leaves supplementation level with an overall acceptability score of 7.93 and 8.3 respectively. With supplementation of 25% DL, the scores of these products were 7.55 for both. DL supplemented missi roti, pancake and kabuli channa were also moderately acceptable with score of 7.6, 7.25 and 7.4 respectively. A significant difference was observed between spinach and DL supplemented (25%) fried products like cutlets, pakora and mathi, the overall acceptability scores being 8.2, 8.4, 7.85 and 7.33, 7.63, 6.85 respectively for both the treatments. The products were analyzed for nutritional composition and antinutritional factors.The highest protein content was present in 25% drumstick leaves supplemented pakora as 19.65 g/100 dry matter (DM). The highest fiber and ash content was found in kabuli channa and laddoo as 4.23 and 3.70 g/100g DM respectively. Mathi with 25% drumstick leaves supplementation had the highest energy content as 557 Kcal/100g DM. DL supplemented products were rich sources of β-carotene, ascorbic acid and calcium. Pancake and cutlets with DL supplementation at a level of 25% had the highest β-carotene and ascorbic acid content respectively as 2023.8 μg and 31 mg/100g DM. Maximum increase in calcium was observed in vegetable poha as 6.5 fold followed by cutlets as 3.8 fold. Supplemented products had lower levels of phytates and polyphenols but increased oxalates as compared to control. Incorporation of Spinach leaves and DL in traditional cereal and pulse preparations are recommended to enhance the β-carotene, ascorbic acid and calcium content of diets for combating vitamin and mineral deficiencies.ennullThesis