DEVELOPMENT OF VALUE ADDED “SEV” BY INCORPORATING PERIWINKLE (CATHARANTHUS ROSEUS) LEAVES AND LEMON GRASS (CYMBOPOGON CITRATUS) POWDER

Duarah Radali; Gupta Alka

Volume : V, Issue : VIII, August - 2016

DEVELOPMENT OF VALUE ADDED “SEV” BY INCORPORATING PERIWINKLE (CATHARANTHUS ROSEUS) LEAVES AND LEMON GRASS (CYMBOPOGON CITRATUS) POWDER

Duarah Radali, Gupta Alka

Abstract :

The present study was carried out with the objective to develop �Sev� by incorporating dehydrated mixed leaves powder of Periwinkle (Catharanthus roseus) and Lemon grass (Cymbopogon citratus) in the ratio of 1:4 and to find out its sensory acceptability and nutritional composition. In �Sev�, Three treatments were developed i.e. T1 (Gram flour + potato + mixed leaves powder in ratio of 65:30:5), T2 (Gram flour + potato + composite leaves powder in ratio of 60:30:10) and T3 (Gram flour + potato + composite leaves powder in ratio of 55:30:15) respectively. Treatment coded with T0 was developed without incorporating anything and was served as control. It was observed that value addition at 10 percent incorporation level with the mixed leaves powder was regarded as the best product. Incorporation of mixed leaves powder enhanced the composition of prepared food products. Protein content of sev was not affected by incorporation. Iron content was highest in the treatment (T2) i.e 15 mg/100g and lowest in treatment (T0) i.e 12.61mg/100g. Calcium content in �sev �was highest in the treatment (T2) i.e 165 mg/100g as compared to (T0) i.e 140 mg/100g. Hence the incorporation of periwinkle and lemongrass leaves increases the iron, calcium content of the prepared product. Total phenol content was highest in treatment (T2) i.e 72.30mg/100g and lowest (T0) i.e 58.53mg/100g in �sev� and good percentage of DPPH radical scavenging activity of treatment T2 (73.60%) is better than product T1 (69.26%).