Effect of curry leaves supplementation on the sensorial and nutritional attributes of fermented food products

Abstract

The sensorial and nutritional evaluation of six value added fermented food products developed by using dehydrated (2.5 to 7.5%) curry leaves (Murraya koenigii) was conducted. All the products were sensorily evaluated by using 8 point hedonic rating scale. Naan, bread and wadiyan developed by using 5 percent level of dehydrated curry leaves and kulcha, bhatura and vada supplemented with 2.5 percent level of dehydrated curry leaves were found to be highly acceptable. The nutritional evaluation of acceptable developed products revealed that addition of dehydrated curry leaves powder significantly improved iron (4.02-9.39 mg/100 g) and calcium (103.34-219.30 mg/100 g) levels. Lysine content of developed products ranged from (170-573 mg/100 g protein), methionine (24-126 mg/100 g protein), cysteine (83-208 mg/100 g protein) and tryptophan (119-267 mg/100 g protein). The β-carotene and vitamin C content of developed fermented food products using dehydrated curry leaves ranged from 124.17 to 210.58 µg/100 g and 0.40 to 0.81 mg/100 g. In-vitro protein and starch digestibility was also enhanced in supplemented products. Incorporation of dehydrated curry leaves in fermented food products are therefore recommended to enhance vitamin and mineral content for combating micronutrient deficiencies.