Author(s): Kavita Kachhawa And Paramit Chawla

Abstract:
Traditional Indian cuisine is a mixture of various Indian recipes with different taste and method of preparations. With this variety, some of the recipes are commonly prepared in most of the Indian households. Preparation of household recipes with supplementation of nutrients rich food sources can be proven as a substantial method for value addition of Indian diet. Green leafy vegetables act as a very promising tool for value addition as these are rich in vitamins and minerals with an immense variety of non-nutritive health promoting factors. One such underutilized, promising nutritive, phytochemicals and antioxidants rich green leafy vegetable is drumstick (Moringa oleifera). Incorporation of pretreated drumstick leaves into missi roti, pancake, vegetable dalia, chana dal and potato leaves vegetable at three levels as 30 %( S1), 45 %( S2) and 60% (S3) were found acceptable with the overall acceptability scores ranging from 7.92 (vegetable dalia, S1) to 6.72 (Potato leaves vegetable, S3) on Hedonic Rating Scale. Analysis of 30% drumstick leaves supplemented products showed higher protein and fat content as compared to control. The β-carotene and ascorbic acid content in drumstick leaves supplemented products were ranged between 1322.63-2946.37µg/100g and 12.16-49.32mg/100g respectively. Increase in β-carotene, ascorbic acid and calcium content were significantly high in drumstick leaves supplemented products as compared to control. Thus Supplementation of drumstick leaves into organoleptically acceptable commonly consumed recipes would be a most suitable protocol for Indian dietary diversification and micronutrients enhancement.