Enhancement of functional properties  of Indian fermented food idli through  incorporation of Moringa oleifera leave

S. Uma Maheswari; Prathapkumar H Shetty

Volume : II, Issue : VII, July - 2013

Enhancement of functional properties of Indian fermented food idli through incorporation of Moringa oleifera leave

S. Uma Maheswari, Prathapkumar H Shetty

Abstract :

Idli is one of the most important balanced eakfast food in the India and other countries in the Indian subcontinent. The present study was undertaken to determine the enhancement of functionality of idli by incorporating Moringa oleifera in idli batter. Idli were prepared from rice and black gram dhal incorporating M. oleifera leaves at 5%, 10%, 15% and 20% after fermentation. The developed products were analysed for texture profile analysis and organoleptic evaluation. The results revealed that 10% incorporation of M. oleifera leaves was accepted in both in terms of sensory and textural parameters. Idli incorporated with greens enriched with vitamins, minerals and fie would make it as a complete balanced eakfast food for all age groups.