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Enrichment of Traditional Recipes with Spinach Leaves Powder and Their Nutritional Evaluation

Enrichment of Traditional Recipes with Spinach Leaves Powder and Their Nutritional Evaluation

Jyoti* , Veenu Sangwan , Sudesh Jood

Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India

Corresponding Author Email: jyotirao12362@gmail.com

DOI : http://dx.doi.org/10.53709/ CHE.2021.v02i04.013

Abstract

The present study was conducted to see the effect of supplementation of spinach leaves in commonly consumed traditional products. The use of green leafy vegetables to eradicate underlying micronutrient deficiencies has been advocated for a long time. Green leafy vegetables are the micronutrient wealth of India and form an important part of a balanced diet. Traditional recipes when modified like matthi and matar when incorporated with green leafy vegetables. This study was undertaken with three objectives to standardize the method of matthi and matar incorporated with dried spinach leaves powder, to assess organoleptic acceptability of matar and matthi to determine the nutritional composition. Levels of incorporation of spinach leaves powder was 4%, 6%, 8%, 10% and 12% and evaluated for their sensory and nutritional quality. Results showed that the incorporation level caused significant reduction in colour, appearance and taste with regard to results of organoleptic acceptability of traditional products like matthi and matar. Up to 10% incorporation level is acceptable in matar and matthi. . Maximum nutrient content was observed in Type-IV matthi and matar while minimum in Type-I.

Keywords

Incorporation, Nutritional composition, Organoleptic acceptability, Supplementation

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Introduction

Balanced diet is not accessible to a large population of the world, particularly of developing countries. In India malnutrition is a major health problem, which is responsible for about 40-50% of infant death [1]. Micronutrient malnutrition poses a serious threat to the health of vulnerable groups of population. Food based strategies are one of the means that are used for combating vitamin A and iron deficiencies in developing countries. The benefits of such food based strategies are manifold- cost effective, sustainable, culturally acceptable, income-generating, feasible to implement and availability of various micronutrient-rich foods for improving the micronutrient status of not only individuals but also for the community [2,3,4].

          The value addition, by utilization of protein, iron and micronutrient rich foods in the diet is the most dependable strategy to overcome gap and to help an individual from ravages of nutrient deficiencies. To fulfill this purpose, exploitation of available foods with high density of nutrients is necessary [5,6].

          Traditional preparations when modified like matthi and matar when incorporated with green leafy vegetables could serve a means of enhancing nutritive value of food. Matthi and matar is popular deep fat fried Indian snack traditionally prepared from refined wheat flour.

The food based approach for combating micronutrient malnutrition, is difficult and of a long duration, although its effect is predicted to be long lasting. Green Leafy Vegetables (GLV) is micronutrient dense nature’s gift to mankind that provides more vitamins per mouthful than any other food. GLV are known to be rich sources of micronutrients such as vitamin A, iron, total carotene, etc. and utilizing them is one way of ensuring the micronutrient intake7. For value addition nutrient rich foods like chickpea flour and green leafy vegetables can be used along with wheat for enhancing the nutritional quality of wheat based traditional recipes [8,9].

Chickpea is one of the most important crops in the world because of their high nutritional quality. Chickpea flour (kabuli and desi), both are rich source of complex carbohydrates, proteins, vitamins, minerals and dietary fibre [10,11]. One of the major challenges of nutritionists is to minimize human sufferings due to nutritional stress as Indian population suffers from food and nutrition insecurity.

           Hence, development of traditional food products with value addition can become a good choice to supply nutrients to the population a mutual complementation of their restrictive micronutrients with value added ingredients. Green leafy vegetables and legumes are among the value added ingredients and multi-cultural components used ubiquitously in Indian cuisine. Green leafy vegetables and legumes are rich source of protein, micronutrients and dietary fibre [12,13,14]. Spinach leaves are being consumed almost all around the world owing to its several uses. Micronutrient malnutrition poses a serious threat to the health of vulnerable groups of population. In the present study was observed that underutilized green leafy vegetables which are equally nutritious to any other traditional green leafy vegetables can be incorporated in daily dietaries [15].

Methodology

The present study was conducted at Department of Foods and Nutrition, COHS, CCS Haryana Agricultural University, Hisar, India

Materials

Grain samples of a wheat variety (WH-1105) and a bengal gram variety (HC-1) were procured from the Department of Genetics and Plant Breeding, CCS Haryana Agricultural University, Hisar. The grain samples were cleaned; bengal gram seeds were dehulled and ground into flour. The ground samples were stored in plastic container till further use.

Spinach leaves (Spinacia oleracea L.) were procured in a single lot from local market of Hisar. Healthy mature and disease-free leaves were selected and washed under running tap water followed by distilled water. Excess water was wiped off with muslin cloth. Then the leaves were dried in the shade for 6 to 8 h to remove excess moisture followed by oven drying at 40-450C till complete drying. The dried leaves were ground in an electric grinder to obtain a fine powder. The ground powder was stored in low density polyethylene (LDPE) bags for further use.

Preparation of spinach leaves powder




Preparation of products

The spinach, chickpea and wheat flour incorporated matthi and matar were prepared by replacing the main cereal used in basic recipe by spinach and chickpea flour. Five combinations were used for preparation of matthi and matar. The standard recipe of matthi and matar was taken as control. Matthi and matar were organoleptically evaluated by a panel of semi trained judges using 9 point hedonic scale. These spinach and chickpea incorporated matthi and matar were oven dried at 60°C and ground to fine powder and stored in air tight container for nutritional evaluation.

Standardization of Matthi and Matar Recipe

Matthi and matar is a wheat flour based deep fat fried product, which is generally eaten as a snack was selected for the study. A common method of preparing matthi and matar was standardized for one serving. Five different types of composite flour were prepared for matthi and matar containing 4%, 6%, 8%, 10% and 12% spinach leaves powder.
Organoleptic Evaluation
Sensory evaluation of the food products for their acceptability was done by a panel of 10 judges. The panel members were instructed about the product and its characteristics. Sensory descriptors of the samples were colour, appearance, taste, flavour and overall acceptability. The nine point hedonic scale was used for sensory evaluation.

Nutritional evaluation

The samples of matthi and mater were evaluated for proximate composition (AOAC, 2000) total minerals such as Iron, calcium, zinc and phosphorus were estimated by the method of [16], antioxidant activity [17]; AOAC 2000 [18].

Results and Discussion

Organoleptic Evaluation: Data in respect to organoleptic evaluation of matthi and matar are presented in Table 1.

Overall acceptability scores of matthi made from wheat flour (control) and four types of composite flour i.e. Type-I, Type-II, Type-III and Type-IV were 7.84, 7.70, 7.46, 7.16 and 6.93, respectively. Whereas it was noticed that matthi made from Type-V composite flour got lowest overall acceptability scores. Acceptability of matthi was found to be reduced with increasing in the incorporation level of spinach powder in wheat-bengal gram flour blend. Overall acceptability scores of matar made from wheat flour (control) was 8.24 whereas matar made from Type-I, Type-II, Type-III and Type-IV composite flour obtained mean scores as 8.22, 8.08, 7.39, and 7.21, respectively. But matar made from Type-V composite flour got lowest overall acceptability scores i.e. 5.71 which was ‘neither liked nor disliked’ by the panelists. It is therefore concluded that, highly acceptable matar can be prepared using 10 per cent levels of dehydrated spinach powder and addition of beyond 10 per cent levels of spinach powder significantly reduced the mean scores of colour, appearance, texture, taste and overall acceptability scores.
Similar study was done by [19] developed traditional mathari with fresh and dehydrated vegetables. It has also been noticed that when the level of incorporation beyond the accepted levels in preparations, the mean scores for the organoleptic evaluation for appearance, colour, texture, taste, flavour, and overall acceptability decreased. 
 
Table1. Mean scores of organoleptic characteristics of matth

Values are mean ±SE of ten panelists
Control: WF (100%)                                      Type-I: WF: BGF: SP (48:48:4)
Type-II: WF: BGF: SP (47:47:6)                    Type-III: WF: BGF: SP (46:46:8)
Type-IV: WF: BGF: SP (45:45:10)                Type-V:  WF:BGF:SP  (44:44:12)
WF: Wheat flour        BGF: Bengal gram flour      SP: Spinach powder
 
Table 2. Mean scores of organoleptic characteristics of matar

Values are mean ±SE of ten panelists
Control: WF (100%)                                      Type-I: WF: BGF: SP (48:48:4)
Type-II: WF: BGF: SP (47:47:6)                    Type-III: WF: BGF: SP (46:46:8)
Type-IV: WF: BGF: SP (45:45:10)                Type-V:  WF:BGF:SP  (44:44:12)
WF: Wheat flour        BGF: Bengal gram flour      SP: Spinach powder

Nutritional Composition

Table3. Proximate composition of matthi supplemented with spinach powder (%, on dry matter basis)


*On wet matter basis                              Values are mean ± SE of three independent determinations
Type-I: WF: BGF: SP (48:48:4)              Type-II: WF: BGF: SP (47:47:6)           
Type-III: WF: BGF: SP (46:46:8)           Type-IV: WF: BGF: SP (45:45:10)                      
WF: Wheat flour           BGF: Bengal gram flour            SP: Spinach powder
Table 4. Proximate composition of matar supplemented with spinach powder (%, on dry matter basis)

*On wet matter basis                              Values are mean ± SE of three independent determinations
Type-I: WF: BGF: SP (48:48:4)              Type-II: WF: BGF: SP (47:47:6)           
Type-III: WF: BGF: SP (46:46:8)           Type-IV: WF: BGF: SP (45:45:10)                      
WF: Wheat flour           BGF: Bengal gram flour            SP: Spinach powder

Table 5. Total mineral content of matthi supplemented with spinach powder (mg/100g, on dry matter basis)


Values are mean ± SE of three independent determinations

Type-I: WF: BGF: SP (48:48:4)              Type-II: WF: BGF: SP (47:47:6)           

Type-III: WF: BGF: SP (46:46:8)           Type-IV: WF: BGF: SP (45:45:10)                      

WF: Wheat flour           BGF: Bengal gram flour            SP: Spinach powder

Table 6. Total mineral content of matar supplemented with spinach powder (mg/100g, on dry matter basis)


Values are mean ± SE of three independent determinations
Type-I: WF: BGF: SP (48:48:4)              Type-II: WF: BGF: SP (47:47:6)           
Type-III: WF: BGF: SP (46:46:8)           Type-IV: WF: BGF: SP (45:45:10)                      
WF: Wheat flour           BGF: Bengal gram flour            SP: Spinach powder

Moisture, crude protein, crude fat, crude fibre and ash contents of matthi and matar made from wheat flour (control) were found to be significantly increased on addition of spinach leaves powder and bengal gram flour in wheat flour. The increase in crude protein content up to 10 per cent level i.e Type-IV matthi and matar were 16.30 and 16.08 per cent, respectively. It might be due to fortification of wheat flour with bengal gram flour and spinach leaves powder. Crude fat and crude fibre content were also found higher in all supplemented food products. The increase in fat content with incorporation of spinach leaves powder may be due to the increased absorption of fat because of high fibre content in composite flour. These results are supported by other workers who developed value added biscuits, matthi, namakpara and pakora by incorporating green leafy vegetable powder [20,21,22,23]. Ajibola et al. (2015) [23] and Singh et al. (2018) [24] reported that increase in moisture, crude protein, crude fibre, crude fat and ash content of biscuits, matthi, namakpara and kurmura with increase in the level of moringa leaves powder, spinach leaves powder and cauliflower leaves powder up to 10 to 15 per cent levels.

Total iron, calcium, zinc and phosphorus content of control products varied from 2.76 to 3.29, 36.04 to 38.93, 1.67 to 1.78 and 295.54 to 297.19 mg/100g, respectively. As these contents were found to be improved significantly with increase in the level of incorporation of spinach leaves in wheat-bengal gram flour blends. As spinach is rich source of all minerals [25,26,27]. These results are also supported by the earlier reports (Pant et al. 201222; Singh & Grover 201428; Alijoba et al. 2015 [23]; Singh et al. 2018 [4]. Pant et al. (2012) [22] reported iron content of control matthi was 2.1 mg/100g which increased to 2.3 and 2.5 mg/100g on supplemented with 25 per cent spinach leaves powder and drumstick leaves powder, respectively. Brar (2009) [20] reported high iron and calcium content in colocasia supplemented matthi, Verma & Jain (2012) [19] reported 14.7 mg/100g total iron in 7.5 per cent level of bengal gram leaves supplemented chapatti while Srinivasamurthy et al. (2017) [29] reported 55.06 mg/100g calcium, 3.55 mg/100g iron, 275.0 mg/100g phosphorus in muffin incorporated with 10 per cent level of moringa leaves powder. These results are in line with the present results reported in spinach supplemented baked and traditional products.

Conclusion

It may be concluded that overall acceptability scores of control matthi and matar were in the range ‘liked very much’ to ‘liked moderately’. However, overall acceptability scores in terms of colour, appearance, texture, aroma and taste of all types of  traditional products prepared by using five types of composite flour made products were rated as ‘liked moderately’ to ‘liked slightly’ by the panelists. It was observed that matthi and matar were found acceptable up to 10 per cent level of incorporation of spinach leaves powder. The acceptable products were selected for further nutritional quality. Addition of spinach leaves powder increased the nutrient density of all the products. Value addition of traditional products with spinach leaves powder can be advocated as a feasible food based approach to combat micronutrient malnutrition.

Acknowledgement: Authors highly acknowledge Chaudhary charan singh Haryana agricultural University (CCS, HAU) for providing financial support during this research work.

Conflict of interest: There is no conflict during my research work.

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