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Abstract

UTILIZATION OF LOCALLY AVAILABLE MINT LEAVES CONCENTRATES FOR DEVELOPMENT OF MICRONUTRIENT RICH FOOD PRODUCTS

Nahakpam Bandana*, Neeru Bala and Anisha Verma

ABSTRACT

The present study was carried with the objective of preparing leaves concentrates and to estimate the nutrient composition of mint leaves concentrates, to develop value added food products using the leaves concentrates as well as to access the organoleptic nutritional qualities and cost analysis of the prepared products. Three products namely Tomato, Moong Dal and Barley Soup were made by incorporating mint leaves concentrates at 5 percent, 10 percent and 15 percent incorporation level refer as T1, T2 and T3 respectively and the control T0 for all the prepared products were made without the incorporation of mint leaves concentrates. Sensory evaluation of the product was carried out using 9 point hedonic scale. On the basis of findings it was concluded that T1 was found best in Tomato Soup. For Moong Dal Soup, T0 was found best and for Barley Soup, T2 was found best with regard to overall acceptability. Treatment T3 contain highest amount in Energy, Carbohydrate, Protein, Phosphorus, Calcium and iron as compared to control and other treatments. Cost of the prepared products per 100m g of raw ingredients incorporated by mint leaves concentrates for Tomato, Moong dal and Barley Soup ranged from 5.65to 6.31, 9.23 to 9.98 and 7.32 to 7.97 respectively.

Keywords: Barley, Concentrates, Leaves, Mint, Moong Dal, Tomato.


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