Development of micronutrient rich healthy snack using fenugreek leaves
Kamini Gupta, Dr. Anisha Verma
Fenugreek (Trigonellafoenumgraecum) is an annual plant belongs to the family Leguminosae. It is rich in calcium, phosphorus, and a good source of iron and vitamin C. The present research was carried out with the objective to develop a healthy snack (dry mini samosa) as well as to assess the sensory acceptability, its nutritional composition and cost. The incorporation of refined wheat flour, pearl millet flour, buckwheat flour and dehydrated feenugreek leaves were done at three different ratios named as T1,T2 and T3 (65:15:15:5, 63:15:15:7 and 61:15:15:9 respectively). Dry mini samosa prepared from the refined flour only served as control (T0). The product was organoleptically evaluated by Nine Point Hedonic Scale. The nutritional composition of product was estimated using the food composition table (Gopalan et al.,).On the basis of sensory evaluation, treatment T2 (63:15:15:7) was most acceptable with regards to overall acceptability. There was a significant difference between the sensory attributes of different treatments at 5% significance level. The nutritional composition increased with increase with of incorporation level of dehydrated feenugreek leaves. The cost of the product (dry mini samosa) per 100g ranged from Rs 13.5-16.9.Fenugreek leaves being rich in all micronutrients and affordable will serve as substitute for food from other sources.