Development and nutritional characterization of noodles enriched with Centella asiatica powder

Abstract

Centella asiatica is a medicinal herb consumed widely as green leafy vegetables in many countries. It has anti-bacterial; anti-viral and anti-inflammatory properties with the ability to aid wound healing, detoxification, improve appetite and are rich in micronutrients. Considering its health promoting effects, the present study aims at value addition of noodles by incorporation of Centella asiatica powder. Fresh Centella asiatica procured from market were cleaned, dehydrated and ground to powder. The developed Centella asiatia powder was rich in crude fibre (17.55±0.31 g/100g), ash (12.98±0.40 g/100g), iron (25.76±1.32 mg/100g) and magnesium (278.00±4.69 mg/100g). The nutrient rich powder was incorporated into noodles in different proportions, of which noodles treated with 5 per cent Centella asiatica powder (T0) had highest acceptability in terms of sensory attributes and therefore was analysed for its nutritional compositions. The treated noodles had higher protein, fibre, ash, iron and magnesium content of 9.57 g/100g, 3.30 g/100g, 1.31 g/100g, 2.83 mg/100g and 42.67 mg/100g respectively which was higher than control. Thus, owing to its nutritional properties, the noodles developed with incorporation of Centella asiatica powder could be beneficial to meet the nutrient security which is an important issue that needs to be addressed in developing countries.