Supplementation of drumstic (Moringa olifera L.) and amaranth (Amaranthus tricolor L.) leaf powder in selected products and evaluation of organoleptic and nutritional quality

Drumstick (Moringa oleifera L.) and amaranth (Amaranthus tricolor L.) leaves are rich source of protein, â- carotene, ascorbic acid and minerals. The aim of the present study was to standardize and organoleptically evaluate the recipes by incorporating drumstick leaves powder (DLP) and amaranth leaves powder (ALP). Products namely missi roti and chapati were prepared by incorporating these powders at 15 and 20% level, however in vegetable, DLP and ALP were used at 10 and 15% level. Proximate analysis and vitamin content of products were estimated. Results showed that 15% level of supplementation in missi roti and chapati and 10% in vegetable were highly acceptable, with an overall acceptability score of 7.75 (15% DLP) and 8.00 (15% ALP) for missi roti and 8.05 (15% DLP) and 7.80 (15% ALP) for chapati whereas, 7.87 (10% DLP) and 8.05 (10% ALP) for vegetable. Missi roti supplemented at 15% level of DLP had 14.4% protein, 2.07% crude fat, 3.6% crude fibre, 3.4% total ash and 382kcal whereas, missi roti with 15% ALP had 14.3% crude protein, 1.7% crude fat, 2.7% crude fibre, 4.1% total ash and 381 kcal energy. Chapati supplemented at 15% level of DLP had 13.4% protein, 0.83% crude fat, 2.57% crude fibre, 2.01% total ash and 385kcal energy whereas, chapati with 15% ALP had 13.20% crude protein, 0.50% crude fat, 1.80% crude fibre, 2.61% total ash and 384 kcal energy. Potato vegetable at 10% level of DLP had 2.60% protein, 2.64% crude fat, 1.80k% crude fibre, 0.77% total ash and 402kcal energy whereas vegetable with 10% ALP had 2.50% crude protein, 2.42% crude fat, 1.30% crude fibre, 1.17% total ash and 400 Kcal energy. These results revealed that the selected leaves contained an appreciable amount of protein, fibre and vitamins, thus can be included in diets to supplement our daily nutrient needs.