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International Journal of Home Science
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Impact Factor: RJIF 5.3, NAAS Rating: 3.32

International Journal of Home Science

2019, VOL. 5 ISSUE 2, PART G

Development and nutritional assessment of selected snacks using basil leaves

Author(s): Aditi Sharma
Abstract:
Health of people of a nation is an inseparable element in the development process of a nation; good health is the prerequisite of good quality of life and adequate nutrition is the key to good health. Nowadays the school going kids are more inclined towards the consumption of junk food like Pizza, Burger, Pasta, Maggie etc. which build a nutritional gap. So an attempt is being taken by developing value added products by incorporating clove basil leaves (Ocimum sanctum) to fill the nutritional gap between their dietary intake and RDA’s. This study was planned to prepare value added products by using Basil leaves (In different ratio) for school going children to fulfill ⅓ to¼ of their RDA.In general use, herbs are any plant used for flavoring, food, medicine or perfume. Culinary use typically distinguishes herbs as referring to the leafy green parts of a plant (Either fresh or dried), from a "spice", a product from another part of the plant (Usually dried), including seeds, berries, barks, roots and fruits. Some herbs such as those in the mint family that are used for both culinary and medicinal purposes. Some plants contain photochemical that have effects on the body.
Pages: 409-413  |  10 Views  12 Downloads
How to cite this article:
Aditi Sharma. Development and nutritional assessment of selected snacks using basil leaves. Int J Home Sci 2019;5(2):409-413.
International Journal of Home Science