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

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.