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Acceptability and Nutrient Composition of Drumstick Leaves Powder Chutney


Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

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Four variations of drumstick leaves powder chutney were developed by utilizing drumstick leaves powder (Moringa olifera), Bengal gram powder (Cicer arietinum), black gram powder (Vigna mungo), niger seed powder (Guizotia abyssinica). Jaggery, tamarind (Tamarindus indica) and chilli (Capsicum annum) powder were added in same amount in all the developed variations. The acceptability of four variations of developed drumstick leaves powder were studied by evaluating different organoleptic characteristics by selected panel member. Drumstick leaves powder chutney variation III secured highest acceptability scores. Further variation III was subjected for nutrient analysis. The results of nutrient analysis indicated that the developed chutney is rich in protein, fibre, calcium and iron.

Keywords

Development of Drumstick Leaves Powder Chutney, Organoleptic Evaluation, Nutrient Analysis.
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  • Acceptability and Nutrient Composition of Drumstick Leaves Powder Chutney

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Authors

Ashwini Bidwe
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Tasneem Naheed Khan
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


Four variations of drumstick leaves powder chutney were developed by utilizing drumstick leaves powder (Moringa olifera), Bengal gram powder (Cicer arietinum), black gram powder (Vigna mungo), niger seed powder (Guizotia abyssinica). Jaggery, tamarind (Tamarindus indica) and chilli (Capsicum annum) powder were added in same amount in all the developed variations. The acceptability of four variations of developed drumstick leaves powder were studied by evaluating different organoleptic characteristics by selected panel member. Drumstick leaves powder chutney variation III secured highest acceptability scores. Further variation III was subjected for nutrient analysis. The results of nutrient analysis indicated that the developed chutney is rich in protein, fibre, calcium and iron.

Keywords


Development of Drumstick Leaves Powder Chutney, Organoleptic Evaluation, Nutrient Analysis.

References