Abstract

FORTIFICATION OF “MATHRI” WITH MALTED NUTRI FLOUR AND LEAF POWDER MIX AND ASSESSMENT OF ORGANOLEPTIC AND NUTRITIONAL ATTRIBUTES

Jaya Tripathi*, Ranu Prasad, Anisha Verma and Alka Gupta

ABSTRACT

India, being glorified with variety of natural climates and seasons, has a number of edible green leafy vegetables (GLVs) some of which are locally grown and consumed. Greens are affluent sources of micronutrients like iron, calcium, phosphorus, vitamin C, beta-carotene and folic acid. Traditional preparations when modified like mathri when incorporated with vegetables could serve a means of enhancing nutritive value of food. The study was undertaken with three objectives (i) to standardize the method of mathri developed using malted nutri flour and leaf powder mix (ii) to assess the organoleptic quality of fortified mathri (iii) to determine its nutritional composition. Organoleptic evaluation of mathri was done by a panel of ten judges using 9 point hedonic scale. Levels of incorporation of leaf powder mix in mathri were 5-20 per cent whereas nutri flour was replaced at 80,85,90,95 percent. Result showed that mathri with the levels of nutri flour at 95 percent and leaf powder mix at 5 percent had highest overall acceptability (7.15±0.05) attributes and the score was in the range of like very much. Nutritional analysis shows that protein and iron content of fortified mathri i e. 16.71 g and 14.59 mg was higher as compared to control mathri. Thus, it can be concluded that nutri flour and leaf powder mix being good source of proteins and iron may be incorporated in the daily diets of vulnerable sections of population.

Keywords: Mathri, Leaf Powder Mix, Nutri Flour, Iron and Protein.