View of NUTRITIONAL EVALUATION OF VALUE ADDED FOOD PRODUCTS BY INCORPORATING TURNIP GREEN (BRASSICA RAPA) POWDER

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ACCENT JOURNAL OF ECONOMICS ECOLOGY & ENGINEERING

Peer Reviewed and Refereed Journal IMPACT FACTOR: 2.104 (INTERNATIONAL JOURNAL) UGC APPROVED NO. 48767, (ISSN NO. 2456-1037)

Vol. 03, Issue 01,January2018 Available Online: www.ajeee.co.in/index.php/AJEEE

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NUTRITIONAL EVALUATION OF VALUE ADDED FOOD PRODUCTS BY INCORPORATING TURNIP GREEN (BRASSICA RAPA) POWDER

Dr. Meera Pal,

Assistant Professor, Food, Nutrition and Dietetics,

Uttar Pradesh Rajarshi Tandon Open University, Prayagraj, U.P. India

Abstract:- Development of value added food products by incorporating turnip green (brassica rapa) powder was undertaken from the locally available turnip green leaves in Prayagraj. Turnip green, wheat flour, and other ingredients will be purchase in a single lot from the local market of Prayagraj. Green leaves were spread in a single layer on the drying sheet in a hot air oven and dried at 60℃ for 24 hours. Turnip green were milled by using mixer grinder. Powder was incorporated in two different recipes like chapati sabzi with different ratio 0, 5, 10, 15, 20 and 30% were prepared and assess quality on the basis of sensory attributes. The products were well acceptable to the level of 15%. All the products were evaluated in comparison to control sample by the 10 panel members on 9 point Hedonic scale and found to be obtaining scores in the range of like moderately to like very much .the overall acceptability of highly accepted ratio products 15% ranges between 8.58

±0.032, 8.81± 0.03 the overall mean acceptability scores of developed turnip green powder products were found to be 8.81± 0.03 for chapatti 8.58± 0.03 for sabji and 8.72± 0.06 forwarder. The products made from highly acceptable higher scores than control.

Nutritional value of turnip green powder and their food products were calculated by using Indian food composition table IFCT 2017 published by national institute of nutrition. The nutrient composition of turning green powder products ranges between 20.20% protein 1.65%, 3.0% as 10.14%, fibre 64.53% carbohydrate 303 kilo calorie energy to 37.4 milligram calcium to 7.21. It can be concluded that the turnip green powder and their products were highly acceptable as compared to the control.

1. INTRODUCTION

Green leafy vegetables one of the most valued components of Indian diet for their colour, flavour and therapeutic effects.

The frequency of consumption of green leafy vegetables by the adolescent girls were reported to be higher during rainy and winter season as compared to the summer season. Deepa et. Al.2004: leaves are the manufacturing organs of a plants were the life giving process of photosynthesis takes place in the cells photosynthesis transforms elements into carbohydrates which are carried to other parts of the plant. The leaves were low in carbohydrates and energy but they are the good source of Beta carotene, calcium, Folic acid, iron, and Vitamin K.

(Srilakshmi 2014). turnip greens are loaded with impressive amounts of antioxidants .Turnip Green Leaves have two vital glucosinolates.

These green promote immune function and lower the chances of antioxidant changes of oxidative stress which is caused by free radicals (health

benefits times.com). The present research study is therefore undertaken to development of value-added food product by incorporating turnip green (brassica rapa) powder and their quality and evaluation. According to Singh 2004, Minerals and vitamins are required for regulation of biological processes and further stated that they are required for energy production and providing protection against reactive oxygen free radicals.

1.1 Objectives

 To develop turning green powder.

 To develop value added food products and their sensory evaluation.

2. METHODOLOGY

The methodological details of experiment conducted during the course of investigation have been portrayed under the following headings.

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1. Flow chart for the preparation of turnip green powder:

Shorting of fresh Green Leaves

↓ Washed

↓

Dried in hot air oven at 60℃ till leaves become brittle

↓

Milled and sieved

↓

Turnip green powder

2. Flow chart illustrating the preparation of turnip green powder chapatti:

Wheat flour and Turnip green powder mix together

↓ Make dough

↓

Make chapatti 3. Nutrient composition of turning

green powder and its products:

Nutritive value of turnip green powder and their products where calculated by using Indian food composition table IFCT 2017 published by NIN.

4. Statistical analysis of data:

Appropriate statistical tools were applied for data analysis and nutrient calculation.

3. RESULTS AND DISCUSSION

Sensory scores reveal that the turnip green powder chapatti fell in the category of liked very much. Perusal of the sensory scores as evident from the table reveals that T3 (15%) obtained highest score that is 8.77±0.04 for colour, 8.80±0.04 for flavour, 8.72±0.04 for texture, 8.82 2±

0.02 for taste, 8.82± 2 0.02 for appearance and 8.81± 0.03 for over all acceptability were as compared to other counter parts.

Table-1 Mean acceptability scores of Turnip Green Powder incorporated in chapatti Treatment Colour Flavour Texture Taste Appearance Overall

Acceptability T0(control) 8.72±0.02 8.75±0.07 8.35±0.02 8.80±0.04 8.60±0.09 8.55±0.03 T1(5%) 7.82±0.3 3 7.45±0.18 7.12±0.02 7.25±0.06 7.62±0.39 7.57±0.10 T2(10%) 7.17±0.10 7.30±0.04 7.22±0.04 7.27±0.04 7.20±0.07 7.19±0.04 T3(15%) 8.77±0.04 8.80±0.04 8.72±0.0 4 8.82±0.02 8.82±0.02 8.81±0.03 T4(20%) 7.25±0.06 7.25±0.06 7.20±0.09 7.20±0.10 7.25±0.06 7.25±0.09 T5(25%) 7.25±0.13 7.17±0.13 7.15±0.08 7.07±0.13 7.20±0.10 7.22±0.13 T6(30%) 6.97±0.13 6.82±0.13 7.17±0.13 6.67±0.21 6.95±0.06 6.75±0.20 3.1 Sabzi

Result of the sensory evaluation with 5, 10, 15, 20, 25 and 30% turnip green powder along with control are presented in the below table. Control was observed

to be for the second highest for all the sensory characteristics with an overall acceptability of 8.55±0.02 suggesting that the control sabzi was like very much by the panel members. Among the

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3 treatments T3 that is 15% level of incorporation score highest for all the sensory characteristics with overall 8.58±

0.03. When compared to others T3(15%)of second highest score 8.67±0.07 for colour, 8.47±0.02 for flavour, 8.45±0.02 for texture, 8.77±0.04 for taste, and

8.70±0.05 for appearance. For all the necessary attributes decrease was noted in the source with increases in the level of addition of turnip green powder and the sensor is force ranged between like moderately to like very much.

Table 2 - Mean acceptability score of green powder Incorporated in sabji Treatment

Colour Flavour Texture Taste Appearance Overall

Acceptability T0(control) 8.72±0.02 8.45±0.02 8.35±0.02 8.75±0.02 8.52±0.09 8.55±0.02 T1(5%) 7.62±0.07 7.90±0.26 8.00±0.14 8.0±0.32 7.97±0.37 8.11±0.22 T2(10%) 8.62±0.06 7.85±0.29 7.90±0.20 8.00±0.32 7.95±0.38 8.09±0.23 T3(15%) 8.67±0.07 8.47±0.02 8.45±0.02 8.77±0.04 8.70±0.05 8.58±0.03 T4(20%) 8.47±0.08 7.35±0.29 7.72±0.22 6.95±0.25 7.00±0.16 7.56±0.14 T5(25%) 8.05±0108 7.10±0.22 7.65±0.13 7.25±0.30 7.15±0.17 7.48±0.18 T6(30%) 8.55±0.18 7.17±0.28 7.30±0.04 6.62±0.11 7.0±0.14 7.48±0.14 The sensory scores obtained in case of

green powder incorporated sabji depicted on based T3 was liked very much followed by control T1, T2, T4, T5 and then T6. Revealing that the addition of green powder in sabji resulted in an increase in the sensory scores up to 15%

incorporation level, but then the sensor is course continuously decrease with 20,25 and 30% addition of turnip green powder.

4. SUMMARY AND CONCLUSION

Turnip green are good source of potassium magnesium pantothenic acid vitamin B2 iron and phosphorus additional if they are a good source of Vitamin B1, Omega 3 fatty acids and protein. Drained out excess water from leaves turnip green was spread in a single layer in a hot air oven and dried at 60℃

for 24 hours. After drying turnip green leaves were mild grind for obtain turnip green powder. Two different recipes like chapatti and sabzi with different levels 0, 5, 10, 15, 20, 25 and 30% of turnip green powder incorporation and were assessed for quality products. Both products were organoleptically evaluated by the panel of 10 judges for different quality parameters on a 9 point Hedonic scale. All the products were evaluated organoleptically in comparison to control sample and found to be obtaining scores in the range of like moderately to like very much. The products made from turnip green powder were found to be highly acceptable.

Thus on the basis of sensory scores and nutrient composition it can be concluded that turnip green powder incorporated up to the 15% in any food

products can be effectively use of an incorporated industry for developing mineral and Vitamin rich food products.

4.1 Recommendations

 Green leafy vegetables other than studied in the present research can be selected for developing vitamin and mineral rich powder.

 The shelf life of developed under turnip powder and its products can be assessed.

 Physical, functional and nutritional profile can be assessed.

 Consumer acceptability and intervention of developed powder and products can be assessed.

BIBLIOGRAPHY

1. Jessica polidoro 2012. Introduction, scientific classification andet andymology, and Botanical description.

2. Gupta, S., and Prakash, J. 2011.

Nutritional and sensory quality of micronutrient rich traditional products incorporated with green leafy vegetables.

International food research journal18: 667- 675.

3. Fatima Fernandez, B.Andrade.2007.

Chemical and antioxidative assessment of dietary turnip. Food chemistry, 105: 1003- 1010.

4. Deepa, k.S., 2004. Seasonal variations in nutritional status of adolescent girls.

Journal of human ecology, 15: 14 7-1 51.

5. National Nutrition Monitoring Bureau 2006. Diet and nutritional status of population and prevalence of hypertension among adults in rural areas report number 24 Hyderabad, India: National Institute of Nutrition, Indian Council of Medical Research.