Year: 2017 | Month: December | Volume 7 | Issue 2
Nutritional Composition and Polyphenol Content of Food Products Enriched with Millets and Drumstick Leaves
Abstract:
The present study was undertaken to formulate and analyze the nutritional composition of value added food products prepared by the incorporation of finger millet flour (Eleusine coracana), pearl millet flour (Pennisetum glaucum) and drumstick leaves (Moringa oleifera). Three value added food products were namely ‘Idli’, ‘Dhokla’ and ‘Uthapam’ were analyzed for proximate constituents and total phenolic content. ‘Idli’, ‘Dhokla’ and ‘Uthapam’ were prepared by the incorporation of finger millet flour, pearl millet flour and drumstick leaves in ratio of 20:20:10. Results showed that ‘Idli’, ‘Dhokla’ and ‘Uthapam’ were rich in calcium, vitamin C and total phenolic content (141.48mg/100g, 23.42mg/100g and 712.43mg/100g), (154.84mg/100g, 24.78mg/100g and 622.6mg/100g) and (142.91mg/100g, 25.23mg/100g and 687.03mg/100g) respectively. Incorporation of finger millet flour, peal millet flour and drum stick leaves improved the nutritional composition of the products. It can be concluded that these products prepared from millets and drumstick leaves have potential to in the prevention of ageing and various diseases associated with oxidative stress.
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