Nutritional Evaluation and Acceptability of Mulberry Leaf–Fortified Traditional Foods
Ramya, V. S.
Regional Sericultural Research Station (RSRS), Central Silk Board, Anantapur, Andhra Pradesh, India.
Arun Kumar, M. *
Silkworm Seed Production Centre (SSPC), Central Silk Board, Jorhat, Assam, India.
Vijay, S.
Silkworm Seed Production Centre (SSPC), Central Silk Board, D.B. Pur, West Bengal, India.
Chandrashekhar, S.
Department of Sericulture, College of Agriculture, UAS, GKVK, Bengaluru, Karnataka, India.
*Author to whom correspondence should be addressed.
Abstract
Aim: Mulberry is a perennial and woody plant, being the primary food plant for the monophagous insect Bombyx mori L., has a special significance in sericulture industry and an unexploited potential in the food industry. The study was aimed at preparation and evaluation of value-added product using mulberry leaves in different concentrations, assessing nutrient composition and working out the economics of the best accepted nutrient composition.
Study Design: Data was analyzed using one-way analysis of variance (ANOVA) procedure in a Completely randomized design with three replications.
Place and Duration of Study: The study was carried out in the Department of Sericulture, University of Agricultural Sciences, Bengaluru-65, Karnataka during 2021 and 2022
Methodology: A lab experiment was conducted to prepare mulberry leaf pakoda using different proportions (2.5, 5, 7.5 and 10%) of dehydrated mulberry leaves and control (without mulberry leaves) with other commonly used ingredients. Whereas, the analysis of nutrient status and economics of best accepted treatment was carried out. Developed variations of mulberry leaves pakoda were also evaluated for organoleptic characteristics.
Results: It was found that mulberry leaf pakoda at 5% scored significantly higher values for sensory attributes against appearance, texture, aroma, taste and overall acceptability i.e., 8.00, 7.00, 8.00, 7.50, 8.00 and 8.05 respectively and also best accepted among all the other variations. Whereas mulberry leaves pakoda (MLCP) at 5% contain significantly higher energy value 420.2 Kcal than control and also higher zinc (3.28 mg), iron (14.5 mg), copper (2.68 mg) and calcium (121.5 mg) contents. Moreover, the antinutritional factors such as phytates and oxalates in MLCP at 5% are significantly lesser than control.
Conclusion: Among different concentrations, 5 percent mulberry leaves pakoda was well accepted and then nutrient analysis results revealed that the best accepted treatment had high proximate and mineral composition and less anti-nutrient content compared to control. The cost analysis showed that pakoda containing mulberry leaves (5%) was 11.22 rupees high with difference of 0.41 paisa compared to control. Hence, value addition of different traditional products with dehydrated mulberry leaves can be advocated in the daily diets of vulnerable sections of population as a feasible food-based approach to combat micronutrient malnutrition in India.
Keywords: Organoleptic evaluation, mulberry leaf, nutritional evaluation, micronutrient