Enhancing Pearl Millet based Traditional Foods with various Leaf Powders
Six Pearl Millet (variety: HHB 311) based value added traditional food products namely Ladoo, Sev, Matar, Chapatti, Panjiri and Dalia were developed by incorporating Amaranth, Moringa and Bathua leaves powder. These traditional food products were prepared using leaf powders at different levels i.e. 5%, 10%, 15% and 20%. Control samples were also prepared without incorporating the leaf powder. Organoleptic evaluation was done for the developed products and it has been observed that most of the developed products were found to be highly acceptable at 10-20% level of incorporation of leaves powder. The developed value added food products were analysed for proximate composition i.e. moisture, crude protein, crude fat, ash content, crude fiber and carbohydrate content by standard protocols (AOAC, 2010). The crude protein content ranged from 8.06 to 18.98g/100g, maximum was found in Type-III bathua Sev. The crude protein, ash and crude fiber content was significantly increased in developed products with increase in level of supplementation. The calcium, iron and zinc content for all the value added products using three leaves ranged from 140.54 to 534.34 mg/100g, 6.60 to 10.90 mg/100g and 3.35 to 5.88 mg/100g respectively. The available iron and calcium content was found to be higher in supplemented food products as compared to their control products. This study shown a potential use of inexpensive and easily available amaranth, bathua, moringa leaves and pearl millet in development of various value added food products. It is highly recommended that these products can be used for improvement in human health and may improve nutritional status of the community.
Keywords: pearl millet, bathua, moringa, amaranth leaves, product development, sensory evaluation, nutritional estimation.
