International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 6 (2017)

Sensory acceptability, nutrient composition and cost of leaf mix powder Urad dal badi


Singh Richa, Gupta Alka, Singh Shipra

To complete a healthy diet plan one should consider the nutrition of leaf mix powder. Leaf mix powder from moringa, chickpea and tamarind are a best way to found the nutrient. The objective to assess the organoleptic attributes nutritive value and cost of the prepared healthy food product. The value added product was prepared in three different combinations by replacing the amount of urad dal with leaf mix powder i.e. sensory evaluations of the Urad dal badi were done by the 9 point hedonic scale based score card. T1 97.5:2.5, T2 95:5 and T3 92.5:7.5. The nutritive of the prepared product was calculated using food composition table. The experiment was replicated three times and the data obtained during experiment were statistically analyzed using analysis of variance (ANOVA) and critical difference (CD) techniques. Sensory evaluation of prepared product T1 was highly acceptable on the basis of overall acceptability for Badi. The treatment T1 was found to have the highest nutritive value with increase in protein (40.42g), fat (29.51g), calcium(1379.63mg), iron(23.71mg) and fibre (50.59g) and cost was decreased marginally in all treatment of prepared product comparatively control. So it was concluded from the results that the value addition of incorporation of leaf mix powder at different level can improve the nutritional quality of food products thereby enhancing the nutritive value of the product as well as provide variety in the diet for the improvement of health related issues.
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