Consumer acceptability of the products formulated from tender tamarind leaves powder

Abstract

Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrients are also involved in the function of the human system that when deficient lead to potentially harmful infections.An attempt was made to combine the food groups to develop chutney powders and hurigalu (Mixed spicy pulses) in order to combat micronutrient deficiency. An objective was to conduct consumer acceptability test for chutney powders and hurigalu (Mixed spicy pulses). The chutney powders and hurigalu were prepared using standard methods. Consumer Acceptance test was conducted for roasted bengal gram chutney powder, niger seed chutney powder and hurigalu. Among three variations of both the chutney powders and hurigalu, three were selected (RBCP-1, NSCP-1 and HU-2) for consumer acceptability test. A score sheet was prepared and developed chutney powders and hurigalu were distributed to fifty under graduate student’s of UAS, Bangaluru. They were asked to write their opinion about the products. It was observed that (46 %) of the respondents found RBCP-1 acceptable, (34 %) Neither liked nor disliked and (20 %) of the respondents found the product unacceptable. In NSCP-1, it was observed that (50 %) of the respondents found the chutney powder acceptable, (26 %) Neither liked nor disliked and (24 %) of the respondents found the product unacceptable, in HU-2 It was observed that majority (60 %) of the respondents felt that the hurigalu was acceptable, few respondents (22 %) neither liked nor disliked the product and (18 %) of the respondents found the product unacceptable.