Nutritional quality parameters and acceptability scores of namakpara prepared from lotus stem powder

Abstract

Medicinal plants have played a major role as a functional food and pharmacological source of active substances. Lotus stem is an aquatic herb with stout creeping yellowish white colored rhizome. It is sweet in taste and can be eaten uncooked, steamed, fried and its powder is used for making poducts. It contains a wide spectrum of vitamins and minerals. Therefore, the present study was undertaken to overcome the ill effects of nutrition related problems with improving the quality of life by using dehydrated lotus stem powder in namakpara. The main aim of the study was to develop value added product like namakpara with the incorporation of namakpara at different levels. The results of sensory appraisal revealed that among different proportion of ingredients used with the combination of 80% wheat flour and 10% of lotus stem powder was most acceptable and received the highest ratings.