Development and Nutritional evaluation of cereal pulse based snacks using drumstick leaves

Two value added products were prepared by adding drumstick leaves (DL) at levels of 25 per cent and 40 per cent and were evaluated organoleptically in comparison to control samples and spinach leaves (SL) supplemented products at the same levels. All the products were found to be acceptable at 25 per cent level of DL supplementation obtaining scores in the range of 6.85 for mathi to 7.8 for pakora. A significant difference was observed between SL and DL supplemented (25%) pakora and mathi, the overall acceptability scores being 8.4, 7.85 and 7.63, 6.85 respectively for both the treatments. The products were analyzed for nutritional composition and antinutritional factors.The highest protein content was present in 25 per cent DL supplemented pakora as 19.65 g/100 dry matter (DM). Mathi with 25 per cent DL supplementation had the highest energy content as 557 Kcal/100g DM. The β-carotene, iron and calcium content of mathi (25% DL) found to be 1312μg/100g, 2.5mg/100g and 94.25mg/100g whereas pakora (25%DL) found to contain 1366μg/100g, 4.2mg/100g and 144mg/100g. Supplemented products had lower levels of phytates and polyphenols but increased oxalates as compared to control. Incorporation of SL and DL in traditional cereal and pulse preparations are recommended to enhance the β-carotene, ascorbic acid and calcium content of diets for combating vitamin and mineral deficiencies.