Year: 2017 | Month: December | Volume 7 | Issue 2
Nutritional and Anti-nutritional Composition of Fermented Food Products Developed by Using Dehydrated Curry Leaves (Murraya koenigii)
Abstract:
Value added fermented food products (naan, kulcha, bread, bhatura, vada and wadiyan) were developed by using dehydrated curry leaves at different levels i.e. 2.5 and 5 per cent. Highly acceptable samples supplemented at 2.5 and 5 per cent level were analysed. All the developed products using dehydrated curry leaves were found to have significantly higher content of protein ranging from 5.54-15.40%, fibre 0.36-1.73% and total ash 1.61-3.63% as compared to unsupplemented (control) samples. However, there was also a significant increase in antinutritional components of test samples of fermented food products as compared to the control samples. The oxalate content of test samples ranged from 22.40 to 100.81 mg/100g. The phytate phosphorus content was found to be the highest in wadiyan (136.13 mg/100g) and lowest in kulcha (26.60 mg/100g). Trypsin inhibitor (TI) content of test samples ranged from 51.24 to 183.03 TIU/g of protein and were found to be highest the in wadiyan and lowest in bread. Efforts to reduce the content of anti nutritional factors in these foods are required to be made.
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