International Journal of Horticulture and Food Science
2023, Vol. 5, Issue 1, Part A
Development of high fiber products by using different leaves
Dr. Mohini Gupta, Neha Qumar, Noor Fatima and Gunjan Shukla
The present study was done on different green leaves which are rich source of fibre and other micronutrients whose consumption is very less in general population due to lack of awareness or ignorance. Therefore, the effort was made to develop fibre rich value added products. Two commonly consumed products namely Pakora and Appe were developed from leaves. Beetroot leaves, Radish and Taro leaves were taken 40 gm each. Acceptability evaluation of prepared recipes was performed by semi trained panel through 9 point Hedonic rating scale test. The result revealed that among the recipes (Pakora and Appe) prepared by adding 40 gm leaves in which beetroot leave product were acceptable when compared to product developed by Radish and Taro leaves. This study concluded that these innovative value-added products can supplement fibre to a wide range of population with effective utilization of low cost leaves. The result of the Nutritive value indicated that Taro leaves had appreciable amount of Protein, Energy and fibre. Therefore, it can be concluded that products developed from Beet root was acceptable by the panel member but nutritive value was found in taro leaves.