DEVELOPMENT AND NUTRITIONAL

EVALUATION OF β-CAROTENE RICH

PRODUCTS PREPARED USING CURRY
LEAVES

By

SONIA
(2018HS17M)

Thesis submitted to CCS Haryana Agricultural University

in partial fulfilment of the requirements for the degree of:

MASTER OF SCIENCE
IN
FOODS AND NUTRITION

Department of Foods and Nutrition

I.C. College of Home Science
CCS Haryana Agricultural University
Hisar- 125004

2020
 CERTIFICATE – I

“This is to certify that thesis entitled, “Development and nutritional evaluation of

β-carotene rich products prepared using curry leaves”, submitted for the degree of
Master of Science, in the subject of Foods and Nutrition to the CCS Haryana Agricultural
University is a bonafide research work carried out by Sonia (Admn. No. 2018HS17M) under
my supervision and that no part of this dissertation has been submitted for any other degree.
This assistance and help received during the course of investigation have been fully
acknowledged.”

Dr. Varsha Rani

Major Advisor
Asst. Professor
Deptt. Of Foods and Nutrition
CCS HAU, Hisar - 125004
 CERTIFICATE –II

“This is to certify that this thesis entitled, “Development and nutritional evaluation
of β-carotene rich products prepared using curry leaves”, submitted by Sonia (Admn.
No. 2018HS18M) to the CCS Haryana Agricultural University in partial fulfilment of the
requirements for the degree of Master of Science, in the subject of Foods and Nutrition, has
been approved by the Student’s Advisory Committee after an oral examination on the same in
collaboration with an External Examiner.”

MAJOR ADVISOR
EXTERNAL EXAMINER

HEAD OF THE DEPARTMENT

DEAN, POST- GRADUATE STUDIES

 CERTIFICATE – III

FORMAT FOR P.G. THESIS

“It is certified that the thesis submitted by Ms. Sonia (Admn. No. 2018HS18M),
M.Sc. student of this department has been checked and found as per specification of the
format circulated by the Dean, PGS vide his Memo No. PGS/A-1/09/6926-90 dated 26.8.09.”

MAJOR ADVISOR
PROFESSOR AND HEAD
 ACKNOWLEDGEMENT

“Great is what the LORD has done and it is perfect in our sight! My utmost praise
goes to the almighty GOD who is the originator, leader of the universe and all kinds of
astuteness gifted to manhood. His munificent blessing that prospered my beliefs and
contented my determinations and my modest exertions in the practice of this write up and
ended this substantial involvement en route for the profound ocean of precise understanding.
Foremost, I am heartily thankful to my Major Advisor Dr. (Mrs.) Varsha Rani,
Assistant Professor, Department of Foods and Nutrition, I.C. College of Home Science,
whose inspiration and supervision since the primary to concluding level empowered me to
develop an understanding of the topic and bring out the study work and aslo for her
underneath supervision, persistent reinforcement, knowledgeable incentives, caring behaviour
and pain taking hard work to help me throughout during my research work and grounding of
the script.
I spread my profound gratefulness to other respectable members of my advisory
committee Dr. (Mrs.) Sangeeta C. Sindhu, Ast. Prof. & Head, Department of Foods and
Nutrition, Dr. (Mrs.) Jayanti Tokas, Asstt. Prof. Department of Biochemistry, Dr. (Mrs.)
Yadvika, Asstt. Scientist (PFE) and Dr. (Mrs.) Sushma Kaushik, Prof. (EECM) for their
help, guidance and critical appraisal of the manuscript.
Words can never express my gratefulness to my lovely family members whose
boundless affection, love and determined sustenance and eternal blessings bring me at
this point. I express my heartfelt gratitude to my Grandparents Chaudary Partap Singh
Ghanghas and Late Smt. Bhartho Devi and my Parents Mr. Shamsher and Mrs. Kamlesh for
their willingly made sacrifice, inspiring attitude and endless affection. To them I dedicate
this work. I also bestow this work to my Uncle, aunt and cousins. With unbound affection
I dedicate this work to our adorable couple (Sumit Kumar and Sudesh Rani) and their
lovely kids for their support and motivation. They have been an open-ended basis of
encouragement and support all through completion of this work. Friendly, affectionate and
revitalizing sustenance received from my sisters Monika as well as Ritu. I spread superior
fragrance of thanks towards my classmates and friends Josephine John, Manju, Mantavya,
Muskan, Reena, Varsha Rani, Armaan Dagar, Randeep Lohra, Priyanka and Partibha for their
company and timely support.
I wish to express my sincerest appreciations to other faculty members of my
department Dr. (Mrs.) Manju Gupta Research Associate, Dr. (Mrs.) Urvashi Nandal Asstt.
Professor and Dr. (Mrs.) Veenu Sangwan Asstt. Professor who helped in my journey. I am
incredulous with sense of gratefulness to my adorable senior cum friend Neha Kamboj and
Reena Suthar for their support and whole hearted co-operation.
Words won’t be enough to thank Mrs Anita, Lab Assistant, Dept. of Foods and
Nutrition for extending her hands for co-operation. I am greatly obliged to all non-
teaching staff of Dept. of Foods and Nutrition for their well-timed support in conclusion
of this study.
 I have no words to express about the experience and opportunities CCS Haryana
Agricultural University has provided me in these years. I am blessed with a lot of friends
and the moments I spent here are the most memorable moments of my life.”

Place: Hisar (Sonia)

Dated: September, 2020
CONTENTS

CHAPTER TITLE PAGE NO.

I INTRODUCTION 1-3

II REVIEW OF LITERATURE 4-14

III MATERIAL AND METHODS 15-37

IV RESULTS 38-73

V DISCUSSION 74-83

VI SUMMARY AND CONCLUSION 84-86

BIBLIOGRAPHY i-vii

APPENDIX I-VIII
 LIST OF TABLES
Table DESCRIPTION Page
No. No.

4.1 Proximate composition of CLP (%, on dry weight basis) 39

4.2 Dietary fibre content of CLP (%, on dry weight basis) 39

4.3 Total and available mineral (mg/100g) content of CLP (on dry 39
weight basis)

4.4 Anti-nutrient (mg/100g) content of CLP (on dry weight basis) 40

4.5 Beta-Carotene (µg/100g) and Vitamin C (mg/100g) content of curry 40

leaves

4.6 Antioxidant (mg/100g) content in curry leaves 41

4.7 Mean sensory scores of CLP supplemented buns 42

4.8 Mean sensory scores of CLP supplemented Kulche 44

4.9 Mean sensory scores of CLP supplemented idli 46

4.10 Mean sensory scores of CLP supplemented dhokla 47

4.11 Mean sensory scores of CLP supplemented upma 49

4.12 Mean sensory scores of CLP supplemented uttapam 51

4.13 Proximate composition of CLP supplemented buns and kulche (%, on 53

dry weight basis)

4.14 Proximate composition of CLP supplemented idli and dhokla (%, on dry 54
weight basis)

4.15 Proximate composition of CLP supplemented upma and uttapam (%, on 55

dry weight basis)

4.16 Dietary fibre content of CLP supplemented buns and kulche (%, on dry 57
weight basis)

4.17 Dietary fibre content of CLP supplemented idli and dhokla (%, on dry 58
weight basis)

4.18 Dietary fiber content of CLP supplemented upma and uttapam (%, on 59
dry weight basis)

4.19 Total and available (in vitro) mineral (mg/100g) content of CLP 61
supplemented buns and kulche (on dry weight basis)

4.20 Total and available (in vitro) mineral (mg/100g) content of CLP 63
supplemented idli and dhokla (on dry weight basis)

4.21 Total and available (in vitro) mineral (mg/100g) content of CLP 64
supplemented upma and uttapam (on dry weight basis)
4.22 Anti-nutrient (mg/100g) content of CLP supplemented buns and Kulche 66
(on dry weight basis)

4.23 Anti-nutrient (mg/100g) content of CLP supplemented idli and dhokla 67

(on dry weight basis)

4.24 Anti-nutrient (mg/100g) content of CLP supplemented upma and 68

uttapam (on dry weight basis)

4.25 β-Carotene (µg/100g) content of CLP supplemented buns and kulche 71

(on dry weight basis)

4.26 β-Carotene (µg/100g) content of CLP supplemented idli and dhokla (on 71
dry weight basis)

4.27 β-Carotene (µg/100g) content of CLP supplemented upma and uttapam 72

(on dry weight basis)
 LIST OF FIGURES

Fig. Page
DESCRIPTION
No. No.

3.1 Flow diagram for preparation of curry leaves powder 17

4.1 Beta-carotene content of fresh curry leaves and curry leaves powder 40

4.2 Mean sensory scores CLP supplemented buns 43

4.3 Mean sensory scores CLP supplemented Kulche 45

4.4 Mean sensory scores CLP supplemented idli 46

4.5 Mean sensory scores CLP supplemented dhokla 48

4.6 Mean sensory scores CLP supplemented upma 50

4.7 Mean sensory scores CLP supplemented uttapam 52

Relationship between anti-nutrients and total and available (in vitro)

4.8 69-70
minerals in CLP supplemented products

4.9 Beta-carotene content of control and CLP supplemented products 73

 LIST OF PLATES

Plate Page
DESCRIPTION
No. No.

3.1 Fresh curry leaves 16

3.2 Curry leaves powder 17

Buns supplemented with CLP (Control: 100% RF; T1: 95% RF + 5% CLP;
3.3 T2: 92.5% RF + 7.5% CLP; T3: 90% RF + 10% CLP; RF: Refined flour; 31
CLP: curry leaves powder)

Kulche supplemented with CLP (Control: 100% RF; T1: 95% RF + 5%

3.4 CLP; T2: 92.5% RF + 7.5% CLP; T3: 90% RF + 10% CLP; RF: Refined 32
flour; CLP: curry leaves powder)

Idli supplemented with CLP (Control: 100% RBG; T1: 95% RBG + 5%
3.5 CLP; T2: 92.5% RBG + 7.5% CLP; T3: 90% RBG + 10% CLP; RBG: Rice 33
+ Black gram; CLP: curry leaves powder)

Dhokla supplemented with CLP (Control: 100% BGF; T1: 95% BGF + 5%
3.6 CLP; T2: 92.5% BGF + 7.5% CLP; T3: 90% BGF + 10% CLP; BGF: 34
Bengal gram flour; CLP: curry leaves powder)

Upma supplemented with CLP (Control: 100% semolina; T1: 95% semolina
3.7 + 5% CLP; T2: 92.5% semolina + 7.5% CLP; T3: 90% semolina + 10% 35
CLP; CLP: curry leaves powder)

Uttapam supplemented with CLP (Control: 100% RBG; T1: 95% RBG +
3.8 5% CLP; T2: 92.5% RBG + 7.5% CLP; T3: 90% RBG + 10% CLP; RBG: 36
Rice + Black gram; CLP: curry leaves powder)
CHAPTER- 1
INTRODUCTION

The spice Curry Leaf (Murraya koenigii) is considered as a sub- tropical to tropical
tropical fitting to the family Rutaceae. Curry leaf tree, is a native to Sri Lanka, India and other
Asian countries (Kumar & Reddy 2013) and available at very low cost. The curry leaf is
known by various names in India that is “Barsunga” in Bengali, “Surabhinimba” in Sanskrit,
“Karivempu” in Tamil, “Kariveppaku” in Telugu, “Karipatta” in Hindi (Nayak et al. 2010).
Murraya koenigii embodies more than 150 genera and 1600 species (Nishan et al. 2014).
Among fourteen global species of genus Murraya, only Murraya Koenigii (Spreng.) and
Murraya Paniculata (Linn.) are available in India (Nayak et al. 2010). The curry leaf stem is
dark green to brownish colour and has small spreading shrub which is about 2.5 meters in
height (Jain et al. 2012; Singh et al. 2014).
In Indian cuisine, curry leaf is one of the fantastic aromatic herbs used as one of
essential ingredient in culinary recipes and it is simply accessible everywhere. Curry plant is
small and having highly aromatic and sweet smelling leaves. The cultivation of curry leaves
is principally concomitant with South Indian cuisines. It possesses strong spicy and seasoning
flavor with distinctive aroma. The organoleptic properties i.e. colour, odour, taste and flavour
is associated with the culinary value of curry leaf. The foremost component liable for the
flavour and aroma has been stated as caryophyllene, cadinol, sabinene, cadinene and pinene
(Singh et al. 2014). It is primarily used in curries, snacks, pickles, soups as well as meat
preparations. The curry leaves are naturally packed with 65.33g of moisture, 7.41g of protein,
4.86 g of ash, 16.83 g of total dietary fiber, 117 µg of folic acid, 21,862 µg of carotene, 7663
µg of β-carotene, 659 mg of calcium, 83 mg of phosphorus and 8.67 mg of iron per 100 g of
fresh leaves (Longvah et al. 2017). In addition to other minerals and nutrients, the green leafy
vegetables contribute considerably as a source of carotenoids (Singh et al. 2001). Curry
leaves has promising amount of β-carotene (preformed vitamin A) (Khoo et al. 2011).
However, it was observed that the dehydrated curry leaves contain considerable amounts of
oxalates and phytate phosphorous i.e. 501.55 and 86.52 mg/100g, respectively (Lal & Kaur
2019) that might be a constraint in its utilization in products development.
Conventionally, it has been used in unani and ayurveda medicine (Kirthikar & Basu
1935; Dastur 1970; Drury 1978). Curry leaf is testified to show stomachic, tonic and
carminative characteristics and has been used to treat stomach pain, nausea, indigestion
constipation, spots, rashes and snake bites. It is widely used as an agent for relieving
flatulence, influenza, treating piles, fever, itching, odema, diarrhoea, vomiting, tubercular
asthma, outbrusts, body aches, fresh cuts and kidney pains (Kumar et al. 1999; Rana et al.

1
2004). It has been found to exhibits antihelmintic, antineoplastic, antibacterial, anti-tumour,
anti-hypercholesterolemic, anti-diabetic, and antispasmodic activities (Bhattacharya et al.
2010; Shah et al. 2008; Shivkanya et al. 2009; Gupta et al. 2010; Patidar 2011; Yankuzo et al.
2011). Traditionally, curry leaf has been reported to use in the treatment of diabetes (Yadav et
al. 2002; Gaikwad & Ray 2018). In rats fed with curry leaves showed the hypogyycemic
action on the carbohydrate metabolism (Khan et al. 1995). In diabetic and hyper
cholesterolemic mice the curry leaf has been found to decline the both blood glucose and
blood cholesterol level. Therefore, it could help to manage the type-2 diabetes and high
cholesterol level (Xie et al. 2006). Curry leaf possesses the strong anti-oxidant properties
(Ningappa et al. 2008; Gupta & Prakash 2009; Gupta et al. 2010). In green leafy vegetables,
the main carotenoids are found β-carotene and lutein, which also depict antioxidant activity.
(Chandrika et al. 2010) and acts as free radical scavenger and singlet oxygen quencher
(Jimenez-Escrig et al. 2000). It was reported to exert antioxidant effects in rats fed with high
fat diet (Khan et al. 1997). The activities of the enzymes superoxide dismutase, catalase, and
glutathione transferase increased in both heart and liver of rats supplemented with curry
leaves, while the activities of glutathione reductase, glutathione peroxidase, and glucose-6-
phosphate dehydrogenase increased in the liver and the concentration of glutathione
decreased. Thus, curry leaf can prevent the formation of free radicals and maintain the tissues
at normal levels (Khan et al. 1997).
Curry leaves are having slightly stiff texture, because of that these generally
discarded from the food during eating and hence the nutritional potential remains
underutilized. During storage undesirable bacteria can grow in food due to presence of
moisture. To confirm maximum consumption of curry leaves one way is to use as dried form
and it is used from the past to preserve the leaves. Drying is a complicated procedure which
involves concurrent heat and mass transmission and consists of the elimination of water or
other liquids by evaporation from a solution, suspension to form a dry solid. The drying
process also helps to safeguards shelf stability and ease for use when requisite. By applying
proper method of drying, nutrients equally colour, fragrance and aroma can be reserved in the
dried product and made accessible anytime. Generally, dried leaves have 3 to 4 time higher
active nutrients level than the fresh leaves (Babu et al. 2018). A number of techniques are
used to dry curry leaves i.e. sun, shade, tray, cabinet, solar drying, microwave and oven
drying, infrared and inert gas drying, freeze drying and hybrid drying (Usha et al. 2002;
Singh et al. 2006; Sakhale et al. 2007; Manchekar et al. 2008; Shivanna & Subban 2014;
Kenghe et al. 2015; Choo et al. 2020). It was observed that freeze drying and tray drying
were best to retain colour and nutrients; cabinet drying showed faster drying rate whereas
solar and hybrid drying minimize the drying time by 68 per cent. It has been found that 60-

2
70 per cent of carotenoids reserved thru drying out of green leafy vegetables (Premvalli et al.
2001). After baking bread from fortified flour, the β-carotene (preformed vitamin A)
retention was witnessed up to 70 per cent (Sommer & West 1996). Addition of dried curry
leaf powder 3-7.5 per cent into chapatti, mathri, idli, uttapam, buns and papad did not affect
the physical and sensory quality (Shanthala & Prakash 2005; Kalpana et al. 2013; Sudha et al.
2014; Chelliah et al. 2016). It has pronounced potential to be assimilated in the development
of β-carotene rich products. The natural antioxidants by any means enhanced the shelf-life of
bakery products (Nandita & Prabhasanker 2009). They observed that the retention of β-
carotene during baking of bread, bagels and cake and cookies were found to be 67, 80 and 70
per cent, respectively. Buns incorporated with natural sources retained 62 to 72 per cent of β-
carotene (Thatte et al. 2011). Steaming, simmering and blanching increased the β-carotene
content by one fold in amaranth leaves being maximal retained in steaming (Han & Xu 2014).
Globally over 3 billion people have been affected by micronutrient malnutrition
especially with deficiency of Vitamin A. In Africa and South- East Asia, about 190 million
pre-school aged children and 19 million pregnant women has been affected with vitamin A
deficiency (WHO 2011). In India the prevalence of subclinical vitamin A deficiency is
around 62 per cent in preschool children (Laxmaiah et al. 2011, NNMB 2006). Studies from
developing regions suggest that pro-vitamin A rich food sources (carotenoids) provide up to
80 per cent of the dietary intake of vitamin A. In the vulnerable groups of the society the best
way to provide nutritional benefits is in the form of value added products. GLVs are grown
plentifully in India and are comparatively economical. However, these are not liked by most,
especially children. So that, the incorporation of these green leaves in dried forms in the
various foods especially the traditional foods, fermented foods, bakery and confectionary
items can meet the demand of the generation.
Considering the easy availability, low cost and nutritional quality of the curry leaves,
various supplementary food products can be prepared with addition of leaves to utilize its
potential and enhance product quality by improving its taste, aroma and increasing its energy,
protein, dietary fiber, calcium, β-carotene and mineral content. Therefore, with these
perspectives in view the present study has been planned with the following objectives:
1. To analyze the nutritional composition of curry leaves
2. To develop β-carotene rich products by incorporating curry leaves
3. To conduct the sensory and nutritional evaluation of developed products

3
CHAPTER- II
REVIEW OF LITERATURE

In this chapter the literature pertaining to “Development and nutritional evaluation of

β-carotene rich products prepared using curry leaves” has been cited. As per the objectives of
the present investigation, the available literature has been reviewed under following
headings:-
2.1 Processing and medicinal properties of curry leaves
2.2 Nutritional composition of fresh and dehydrated curry leaves
2.3 Development and sensory evaluation of curry leaves incorporated food products
2.4 Nutritional evaluation of curry leaves incorporated food products
2.1 Processing of curry leaves
Sakhale et al. (2007) revealed that the curry leaves were collected and detached
from the stalks followed by washing under running water. Then the leaves were blanched
in boiled distilled water having 0.1 per cent magnesium oxide for 15-20 seconds. After
blanching the leaves were spread on filter paper and subjected to various drying
conditions viz. sun drying (for 4 hours), shade drying (at room temperature for 20 hours)
and tray drying (40+5°C for 3 hours) resulted to 4-6 per cent moisture content. They
observed that in comparison to sun and shade drying, tray drying (40+5°C for 3 hours)
method was found most appropriate for drying of the curry leaves that showed superior
retention of nutrients.
A study was carried out by Manchekar et al. (2008) to dry the curry leaves by
using various methods viz. shade drying (24-28°C), sun drying and conventional method
at 40, 100, 140 and 180°C. Time taken for drying and loss in weight of the dried samples
was recorded. On comparison with sun (20 h) and shade drying (34 h), the conventional
drying (8 h) method was reported faster. Another study stated the effect of drying
methods on the drying rate of five green leafy vegetables. The cabinet drier (58-60°C),
solar drier (40-50°C, 60-80 per cent relative humidity) and low temperature drier
(40±2°C, 25-40 per cent RH) were used to dry the leaves and resulted to a moisture
content of 4-5 per cent. In cabinet drier the drying rate was faster than low temperature
drier and solar drier.
Joshi and Mehta (2010) dehydrated and evaluated drumstick leaves, leaves were
weighed and equally distributed into three lots then subjected to sun drying (direct
sunlight, four days), shade drying (six days) and oven drying (60°C, for 1 hour). Moisture
content of dried powder ranged from 6-7 per cent being lowest in sun dried sample. In
comparison to fresh leaves there was 71 to 72 per cent increment in the protein and 75
per cent increment in fat of shade dried drumstick leaves. The fresh leaves contained 0.9
4
per cent of fibre that was increased by 92 per cent in the shadow dried sample. It was also
observed that the maximum retention of β-carotene was in the shadow dried (39600µg)
followed by oven dried (37800 µg) and sun dried (36000 µg) samples.
Shivanna and Subban (2013) revealed the effect of processing on the nutritional
implications of the leafy spice and retention of β- carotene and lutein content in the
dehydrated curry leaves with microwave, inert gas drying, combo, infrared (IR) drying, and
also compared with sun and shade drying being the most traditional drying methods. The
results showed that under optimized drying conditions the carotenoids retention was most
favourable. In comparison to other drying methods the microwave processed leaves contained
maximum amount of β-carotene and lutein i.e. 19.2 mg/100g and 99.4 mg/100g, respectively.
They concluded that for drying of curry leaves the microwave processing was most suitable
drying method with minimum exposure to heat energy and lesser time. Total carotenoids
extract yield was 3.6, 3.2 and 2.8 g/100g on microwave, hot air oven and sun drying methods,
respectively. The least amount of extract was found in IR dried leaves i.e. 2g/100g.
Shivanna and Subban (2014) studied the effect of drying on flavour and quality
characteristics of the leafy spice by using various drying methods viz. microwave, combo
(microwave and convection), infrared (IR), hot air oven, freeze drying, inert gas, cross- flow
tray drying. The effect of drying methods on quality characteristics such as chlorophyll that
was analysed by spectrophotometry and mineral matter calcium, iron, magnesium, copper,
sodium, potassium and zinc by atomic absorption spectrophotometry (AAS) were compared
with sun and shade drying methods along with fresh leaves. It was observed that the shade
dried leaves (1.34 per cent) retained maximum amount of essential oil followed by
microwave dried leaves (1.06 per cent) that was analysed by Clevenger hydro- distillation
method. Gas chromatography- mass spectroscopy (GC-MS) analysis identified about 65
volatile compounds and maximum number of volatile compounds was retained by microwave
drying followed by combo, infrared and inert gas dried methods.
Singh et al. (2014) observed that the bark and the roots of curry leaves can be used as
a stimulant by the physicians. They are also used externally to cure eruptions and the bites of
poisonous animals. The green leaves are stated to be eaten raw for curing dysentery, and the
infusion of the washed leaves stops vomiting. Curry leaves have been also used in calcium
deficiency. It has Vitamin A, Vitamin B, Vitamin C, Vitamin B2 and iron in plenty.
Kenghe et al. (2015) studied the application of various drying methods viz., sun
drying (45°C), shade drying (55°C) and tray drying (65°C) for the dehydration of curry
leaves for optimal retention of colour and its constituents. In comparison to sun and
shade drying the time required by tray drying method was minimum (27 per cent). It was
observed that the curry leaves which were dried by using tray drying method showed

5
superior green colour with more porous uniform structure and had maintained nutritional
constituents up to acceptable limit. It was found that the dehydrated curry leaves
contained the moisture content within the range of 4.13 per cent to 6.09 per cent on dry
weight basis. The moisture content of blanched curry leaves sample was minimum 4.13
per cent in case of tray drying method (55°C). Drisya et al. (2015) dehydrated curry
leaves by using cross flow drier at 50°C for 6 hours resulted to moisture content of about
4 per cent. Then the dried leaves coarsely powdered in a blender, sieved through 250 µm
sieve and stored in a polythene bag of 250 gauges.
Curry leaves have been a rich source of natural antioxidant substances such as
tocopherol, β-carotene, lutein, flavonoids, and phenolics. Anti-bacterial and anti-fungal
activities were possessed by the essential oil and extracts of the curry plant and because
of their sturdy antioxidative properties it also possesses anticancer activities. The
nutritional potentiality contained in the plant includes minerals, vitamins, carbohydrates,
proteins, and fatty acids (Mandal 2016).
Reetu et al. (2019) analyzed phytochemical constituents in fifteen wild Meethi
Neem leaves collected at three stages viz. pre-flowering, flowering and fruiting stages
from 15diverse locations of Kangra and Mandi district of Himachal Pradesh. The range
of variation for phytochemical constituents at three stages varied significantly viz. total
carotenoids (30.55 to 49.25, 49.09 to 60.81 and 31.24 to 41.42 μg/g), ascorbic acid (7.01
to 9.82, 3.58 to 6.06 and 2.99 to 4.93 mg/100g) and total chlorophyll (0.79 to 1.43, 1.31
to 1.94 and 0.88 to 1.10 mg/g), respectively. Among all picking stages contents of total
chlorophyll and carotenoid were found maximum at flowering stage whereas ascorbic
acid content was highest at pre-flowering stage.
Amutha and Sudha (2019) synthesised and evaluated the antibacterial potential of
silver nanoparticles from curry leaves. Phytochemical analysis of curry leaves aqueous
extract indicated the presence of coumarins, phenols, flavonoids, terpenoids, alkaloids
and steroids. Developed silver nanoparticles exhibited the antimicrobial activity against
human pathogens i.e. Bacillus sps., Escherichia coli, Candida, Salmonella sps., Vibrio
sps., Enterococcus sps. and Staphylococcus aureus.
2.2 Nutritional Composition of Fresh and Dehydrated Curry Leaves
Sharangi (2010) analyzed the curry leaves (Murraya koenigi) and reported that it
contained good amount of moisture (66.3%), protein (6.1%), fat (ether extract 1.0%),
carbohydrates (16.0%), fibre (6.4%) and mineral matter (4.2%) on fresh weight basis.
Sasidharan & Menon (2011) analysed the effect of different extraction (hexane,
chloroform, ethanol, ethanol-water (1:1) and water at ambient temperature and boiling
temperature) on total polyphenol content and antioxidant activities of curry leaves. It was

6
found that the highest TPC (501.4 mg/g GAE) was found in ethanol: water (1:1) extract
followed by (326.0 mg/g GAE) water and chloroform (304.0 mg/g GAE) extract. The
aqueous ethanol (1:1) extract had maximum DPPH radical scavenging activity, ABTS and
highest reductive potential as measured by ferric ion reduction whereas hexane extract had
minimum antioxidant capacity. Extractions made at ambient temperature indicated the
maximum antioxidant activities.
Gopalan et al. (2011) revealed the proximate composition of the curry leaves and it
was found that it contained 63.8 per cent of moisture, 6.1 per cent of protein, 1.0 per cent of
crude fat, 4.0 per cent of total ash, 6.4 per cent of crude fibre, 18.7 per cent of carbohydrate
and 108 Kcal of energy. Further, it contained 830 mg of calcium and 0.93 mg of iron. The
amount of β- carotene and vitamin C in curry leaves was observed as 7560µg and 4mg
per100g, respectively.
Khatoon et al. (2011) compared the nutritional composition of fresh and dehydrated
curry leaves. The results revealed that the fresh leaves contained protein (6%), fat (1%),
carbohydrate (18.7%), iron (0.93mg/100g), calcium (830mg/100g) and β-carotene (7560
µg/100g). The nutrient composition of dehydrated curry leaves increased significantly which
was depicted as protein (12 per cent), fat (5.4 per cent), carbohydrate (64.31 per cent), iron
(12mg/100g), calcium (2040 mg/100g) and β-carotene (5292 µg/100g).
Aremu et al. (2011) analysed the crude protein and amino acid composition of curry
leaves and found that curry leaves are naturally packed with adequate amount of crude protein
(25.67%) and essential amino acids i.e. arginine (4.94%), lysine (5.32%), alanine (4.17%),
isoleucine (4.30%), methionine (1.17%) and phenylalanine (4.73%) respectively. It was
estimated that the leaves contained 78.08 per cent of total amino acid out of which 39.01 per
cent was observed as essential amino acid and 39.07 per cent of non-essential amino acid.
Shivanna and Subban (2013) compared the retention of β-carotene and lutein in curry
leaves powder developed by microwave, infrared (IR), hot air oven, combo, freeze drying,
cross flow tray drying, sun and shade drying methods analysed using high performance liquid
chromatography. They found that β- carotene and lutein content ranged from 2.9–19.2 and
8.2–99.5 mg/100g, respectively. Microwave processed leaves contained highest β-carotene
(19.2 mg/100g) and lutein (99.4 mg/100g) whereas IR dried samples had lowest (2.9 and 23
mg/100g) contents of the same.
Sreeramulu et al. (2013) studied the effect of domestic processing on the phenolic
content and antioxidant activity of curry leaves. The findings demonstrated that the
antioxidant contents did not get affected on domestic processing. The FRAP activity in raw,
conventional, pressure cooked and microwave cooked curry leaves was 20275.0, 18533.0,
24213.0 and 27392.0 mg/100g, respectively. On the other hand the DPPH activity (Trolox

7
Eq.) in raw, conventional, pressure cooked and microwave cooked leaves was observed as
1020.6, 950.0, 1724.0 and 1418.0 mg/100g, respectively. The polyphenol content (Gallic acid
Eq) in raw, conventional, pressure cooked and microwave cooked leaves was found as
1077.0, 1434.0, 1184.0 and 1377.0 mg/100g, respectively.
Sudha et al. (2014) studied the chemical composition of fresh and dehydrated curry
leaves. The results revealed that the fresh leaves contained 69.9 per cent of moisture whereas
it was 6.4 per cent in dehydrated leaves. On dry weight basis, the ash and protein ranged from
9.9 to 13 per cent and 16.9 to 24.4 per cent, respectively. The carbohydrate and energy
content of fresh and dehydrated leaves was found to be 19.73 and 62.94 per cent and 107.47
Kcal and 341.05 Kcal, respectively.
Kamath et al. (2015) analysed a total of forty locally consumed foods (fruits,
vegetables, seeds, berries, cereals and herbs) for their total phenolic content and total
antioxidant activity. Among examined plant materials significantly high phenolic content
(Gallic Acid Eq.) was observed in curry leaves i.e. 18.40 mg/g, which contributed its high
antioxidant activity (ascorbic acid Eq.) 48.94 mg/g. Hence, it may be considered that the
curry leaves can be considered as promising plant species for natural plant source of
antioxidants.
Igara et al. (2016) analysed the nutritional composition of curry leaves and revealed
that leaves powder is a good source of carbohydrate (39.44 per cent), protein (8.38 per cent),
crude fibre (6.30 per cent), ash (5.60 per cent) and fat (6.48 per cent). Leaves contained 6.04,
0.04, 0.89, 0.09, 2.73 and 0.03 mg/100g of β-carotene, vitamin C, thiamine, riboflavin, niacin
and vitamin E. Leaves powder contained 49.06, 19.75, 16.50 and 0.04 mg/100g of
magnesium calcium sodium and zinc, respectively. They found that the leaves are naturally
packed with bioactive components comprising flavonoids (7.43 mg/100g), phenols (4.25
mg/100g), saponins (2.50mg/100g), alkaloids (1.90 mg/100g), tannins (0.86 mg/100g) and
glycosides (0.11 mg/100g).
Indian food composition table indicated that edible curry leaves contained 65.33g of
moisture, 7.41g of protein, 1.06g of fat, 4.86g of ash, 16.83g of total dietary fibre out of
which 13.8g was insoluble and 3.02g was soluble, 4.51g of carbohydrate, 63.57kcal of
energy, 6.04 mg of ascorbic acid, 117µg, 21,862µg of carotene, 7663µg of β-carotene, 659mg
of calcium and 8.67mg of iron Longvah et al. (2017).
Pritwani and Mathur (2017) determined the β- carotene content of green leafy
vegetables and found that the β- carotene content in curry leaves ranged from 5404-5728 µg
with a mean of 5566 µg/100g on fresh basis. They concluded that green leafy vegetables in
most acceptable forms can be incorporated in the meals of the children to meet the daily
requirements of β- carotene.

8
 Roop (2018) revealed that research studies suggested the presence of numerous
phytochemicals like carbazole carboxylic acid, carbazole alkaloids, carotenoids, vitamins,
proteins, lipids and essential oils from various parts of curry leaves which make this plant
valuable for therapeutic and pharmacological purposes. Author also pointed out that an
extensive research is still needed to investigate and make different formulations of various
parts of the plant that can be utilized for therapeutic purposes.
Lal and Kaur (2019) analysed the fresh and dehydrated curry leaves for its nutritional
and anti-nutritional composition. The proximate composition of leaves was estimated and the
results indicated that the moisture content of the fresh and dehydrated leaves was 63.60 and
1.83 per cent, respectively. It was reported that the fat, fibre, protein, ash, carbohydrate and
energy content of dehydrated leaves was significantly higher than that of fresh leaves. The
iron and calcium content of dehydrated curry leaves was also found to be significantly higher
(10.44 and 2111.70 mg/100g) than that of fresh leaves (0.93 and 819mg/100g), respectively.
Dehydrated leaves contained maximum amount of oxalates (501.55 mg/100g) and phytate
phosphorus (86.52 mg/100g) than that of fresh curry leaves i.e. 225.34 mg/100g and 40.90
mg/100g respectively.
Kumar et al. (2019) analysed polyphenols such as flavonoids and carotenoids of the
fifteen south Indian spices and two treenut species using high performance liquid
chromatography and reported that consumption of these spices in everyday meal could
substantially benefit consumers facing micronutrient deficiences. They revealed that the total
flavonoid content in curry leaves was 990.7 µg/g having catechin (925.0 µg/g) and quercetin
(65.0 µg/g). The total carotenoids content in curry leaves was 38.6 µg/g having favourable
amount of lutein and β-carotene as 30.1 µg/g and 8.5 µg/g, respectively.
Sinha (2019) investigated the antioxidant activities of curry leaves extracts using
three different types of solvent; water: 70% ethanol in the ratio of 1: , water, absolute ethanol
and hexane by determining radicals scavenging activity using DPPH and ferric reducing
power of different extracts. It was observed that curry leaves extracted with water: 70%
ethanol at 35°C exhibited highest free radical scavenging activity followed by extract
prepared in water and extract prepared in hexane. Minimum antioxidant activity was observed
in extract prepared in absolute ethanol.
Gaidhane et al. (2020) reviewed the ethanobotanical, pharmacognostic,
phytochemical and pharmacological properties of curry leaves. They revealed that the various
parts of this plant have been widely used by different tribal communities. Plant leaves have
been extensively used as tonic, stomachic, carminative, internally in dysentery, vomiting. It
has been used as antihelminthic, analgesic, cures piles, allays heat of the body, thirst,
inflammation and itching. They concluded that efforts have been made by researchers to

9
verify the efficacy of the plant through scientific biological screening. An analysis of previous
work showed that the curry plant possesses remarkable pharmacological activities e.g.
antioxidative properties, anti-diabetic, antihypercholesterolemic, antimicrobial, antitoxic, and
phagocytic activity.
2.3 Development and sensory evaluation of curry leaves incorporated food
products
Shanthala & Prakash (2005) supplemented chapatti, cooked rice and seasoned
potatoes with dried curry leaf powder (CLP) at 5 or 10 per cent levels and studied the
consumer acceptability of developed products by 53 women. The sensory attributes texture,
taste and odour of chapatti were not affected at 5 per cent of incorporation. The spice mixture
with curry leaves powder was highly acceptable by the panel members. As the level of curry
leaves powder increased the overall scores of sensory attributes of the seasoned potatoes
decreased from 6.19 to 5.19. The respondents expressed willingness to use CLP-incorporated
products in their daily diet for health reasons.
Khatoon et al. (2011) developed mathri, uttapam, idli and lemon rice by substituting
3, 4 and 5 per cent of basic ingredients with curry leaves powder referred to as T 1, T2 and T3
treatments. The organoleptic evaluation of the products was done by a panel of judges using
nine points hedonic rating scale and the mean scores were calculated. Lemon rice and
uttapam prepared by incorporating 3 per cent of dehydrated curry leaves were found to be
most acceptable and the overall acceptability was 7.2 and 8.16 respectively. Organoleptic
scores for mathri and idli prepared with 4 per cent CLP were found to be most favourable
with the overall acceptability of 8.3 and 8.5, respectively with regard to colour, appearance,
texture, taste and flavour.
Wani and Sood (2014) studied the effect of supplementation of whole wheat flour and
malted wheat flour with dried cauliflower leaves on sensory acceptability of fresh as well as
stored (90days) biscuits. The whole wheat flour and malted wheat flour was blended with
cauliflower leaf powder in the ratios of 100:0, 90:10, 80:20 and 70:30 for the development of
biscuits. Evaluation of biscuits indicated that the incorporation of cauliflower leaves powder
in malted wheat flour up to 10 per cent level was adjudged the best with an overall
acceptability score of 8.20 which was declined slightly to 7.67 during 90 days storage.
Sudha et al. (2014) developed buns fortified with normal and dehydrated curry and
coriander leaves (1:1). Buns were prepared using refined flour (control-1) and whole wheat
flour (control-2) incorporating either fresh leaves (10, 20 and 30 %) or dehydrated leaves (2.5,
5 and 7.5 %). Sensory evaluation of buns indicated that buns with addition of either 20 per
cent fresh leaves or 5 per cent dehydrated leaves were found best acceptable and beyond this
level the quality of buns was adversely affecting as the scores for the crust colour, crumb

10
colour, grain and overall quality were decreased. Incorporation of curry leaves beyond the
suggested level imparted more greenish crumb colour and the also made crumb grain more
compact and fine which was not appreciated by the judges.
Drisya et al. (2015) developed cookies by incorporating curry leaves powder in
varying proportions i.e. 5, 10 and 15 per cent and evaluated for rheological, physical and
sensory characteristics. The sensory evaluation of cookies was carried out by a panel
consisting of 20 male and female panellists. The overall quality score (max. 60) was taken as
the total of all the six quality (surface colour, surface cracking pattern, crumb colour, texture,
mouth feel and flavour) parameters. As the level of incorporation of powder increased the
sensory scores were decreased. The surface cracking pattern was adversely affected at 15 per
cent level and hence the cookies showed hard texture, gritty mouth feel and dominating curry
leaves powder taste. Control cookies as well as cookies developed with 5, 10 and 15%
incorporation of CLP scored 54.5, 48, 42 and 34, respectively out of total aggregated score of
60. Hence it was concluded that 5 and 10 per cent level of incorporation of curry leaves
powder was acceptable and above 10 per cent adversely affected the sensory acceptability of
cookies.
Chelliah et al. (2016) prepared idli by incorporating 5 per cent of dried curry leaves
powder and assessed its texture and sensory properties. They found that addition of curry
leaves in idli batter enhanced the shelf life, and also improved the flavor, texture and
appearance of idli. It was observed that addition of curry leaves at all fermentation time
periods (12, 16, 20 and 24 h) was preferred. Although in terms of colour, appearance, mouth
feel, texture, flavour, aftertaste and overall acceptability the idli from 12 h fermented batter
was preferred most. It was concluded that the addition of curry leaves to the idli batter not
only improves its sensory characteristics, but also helps in maintaining these attributes in the
products even after storage of the batter for 5 days.
Lal & Kaur (2017) conducted a study on value added fermented foods ( Nan, kulcha,
bread, bhatura, vada and wadiyan) that were developed by incorporating dehydrated curry
leaves at different levels i.e. 2.5, 5 and 7.5 per cent. It was observed that the test samples of
kulcha and bhatura supplemented with 2.5 per cent dehydrated curry leaves were found to
have the best acceptability. At the 5 per cent level of incorporation the test samples of naan,
bread and wadiyan were found to be highly acceptable. The sensory scores for colour and
appearance of bread were observed as 7.60 and 7.70, respectively. The test samples of naan,
bread and bhatura were found to be highly acceptable with the overall acceptability of 7.70,
7.66 and 7.51 respectively.
Galla et al. (2017) developed biscuits by incorporating spinach powder in varying
proportions i.e. 5, 10 and 15 per cent. Results of sensory evaluation of spinach powder

11
supplemented biscuits using nine points hedonic scale indicated that the biscuits incorporated
with 5 per cent of spinach powder scored maximum and nearer to control biscuits. It was
reported that with the increased amount of powder the scores of flavour were decreased and
the bitterness was noticed as after taste at15 per cent level of incorporation.
Jerish et al. (2020) prepared plain shrikhand S0 (control) and shrikhand encapsulated
with curry leaves extracts of different concentrations topped with alginate encapsulates viz. S 1
(1:10 W/V), S2 (2:10 W/V) and S3 (3:10 W/V). The mean scores of colour, mouth feel, taste,
odour and overall acceptability of developed shrikhand indicated that treatment S3 was
significantly superior over other treatments (S1, S2) by scoring 7.80 for overall acceptability.
The overall sensory scores of treatment S 3 (7.80) were found to be next to plain shrikhand S0
(8.39) without encapsulates. As a result, addition of alginate encapsulates over shrikhand had
influenced the sensory scores with respect to taste, odour, mouth feel, colour and overall
acceptability.
2.4 Nutritional evaluation of curry leaves supplemented food products
Shanthala & Prakash (2005) analysed seasoned potatoes, chapatti and cooked rice
supplemented with dried curry leaf powder (CLP) at 5 or 10 per cent levels and found that the
chapatti and seasoned potatoes with 5 per cent incorporation of curry leaves powder had 37
per cent and 43 per cent more β-carotene, respectively than the control products. The calcium
content of the 5 per cent fortified seasoned potatoes increased by 11 per cent. Also an increase
in the iron (2.45 to 2.65 mg/100g) and calcium (24 to 74 mg/100g) content of the chapatti
with 5 and 10 per cent incorporation were observed. On the other hand, a slight increase in the
protein and fat content of the supplemented products was observed.
Khatoon et al. (2011) revealed that supplementation of basic ingredients with curry
leaves powder enhanced the protein, crude fibre, β-carotene, calcium and iron contents as
compared to control with a simultaneous decrease in the energy, fat and carbohydrate
contents of mathri, uttapam, idli and lemon rice. Iron and calcium contents were increased
significantly with the increased level of incorporation of curry leaves powder in the
supplemented products. Maximum calcium and iron content were found in supplemented idli
that ranged from 92 to 189.4 mg/100g and 6.7 to 6.97 mg/100g, respectively. Among the
curry leaves supplemented products the β-carotene content at the 3 and 4 per cent level of
incorporation was significantly complimentary and reported as 180.1 µg/100g to 238.17
µg/100g respectively.
Verma and Jain (2012) prepared mathri by incorporating 8 per cent of each fresh and
dehydrated spinach, mint, carrot leaves and lotus stem. They found that contents of iron (5.37
mg/100g) and protein (7.44 mg/100g) in mathri prepared with dehydrated leaves and stem
were significantly higher (P<0.01) as compared to mathri prepared with fresh leaves and stem

12
which contained 4.09 per cent of iron and 3.5 per cent of protein. Mathri prepared with fresh
leaves and stem contained maximum amount of crude fibre (5.96-6.87 %) followed by mathri
prepared with dehydrated leaves and stem (4.3 -5.26 %) in comparison to control (2.6 %)
mathri.
Incorporation of small millets like foxtail, kodo, barnyard and fresh green leafy
vegetables like curry leaves, drumstick leaves, sepu leaves and fenugreek leaves was highly
acceptable at 15 per cent in the preparation of papad. The score for overall acceptability of
fried papads was observed 7.0 out of 9 points hedonic rating scale. It was observed that the
addition of curry leaves caused a significant increase in calcium content (181 to 418
mg/100g) in millets based papad. Similarly, supplementation of shepu leaves considerably
increased the iron content (3.73 -10.77 mg/100g) in all the papad mixes (Kalpana et al. 2013).
Wani and Sood (2014) analysed the effect of storage on nutritional composition of
biscuits developed with the supplementation of dried cauliflower leaves in whole wheat flour
in the ratios 100:0, 90:10, 80:20 and 70:30 (T 1, T2, T3, T4) and same ratios in malted wheat
flour (T5, T6, T7, T8). The results indicated that with the increase in time during storage a
significant decrease in protein and crude fibre was observed from 8.41 to 8.36 per cent and
9.62 to 9.22 per cent, respectively. The moisture content increased significantly from 1.63 to
1.68 per cent during storage. The maximum crude fat (21.96 %) was observed in T 1 whereas
maximum ash (1.49 %) and iron (5.06 mg/100g) was found in T 8. They concluded that with
the inclusion of cauliflower leaves the β-carotene content increased but after storage of 90
days there was significant decrease in β-carotene content in all the treatments that might be
due to the oxidative degradation of colour pigments.
Sudha et al. (2014) analysed nutritional composition of buns supplemented with fresh
as well as dehydrated curry leaves. Results indicated that addition of normal and dehydrated
leaves had significantly higher ash content (2.20 to 2.67 %) as compared to control buns (1.5
to 1.8 %). The protein content was also increased significantly with every addition of 5 per
cent dehydrated leaves to either refined flour (RF) or whole wheat flour (WWF) based buns.
The dietary fibre content of the RF (3.2 %) and WWF (5.8 %) based buns increased
considerably with the incorporation of fresh leaves (10.8 to 14.4%) and dehydrated leaves
(9.8 to 11.3 %). Iron content increased from 0.62 to 2.68 mg/100g on fortification with fresh
and dehydrated leaves. No β-carotene was present in control buns however, with the
incorporation of fresh and dehydrated leaves the content ranged from 2.2 to 3.7 mg/100g.
Chelliah et al. (2016) revealed that incorporation of 5 per cent of curry leaves powder
in to idli increased the dietary fibre content by 18.6 per cent and calcium concentration by 10
folds as compared to control. Curry leaves possessed strong antimicrobial activity therefore
incorporation of curry leaves powder in idli increased the shelf life of the product from 2 to 5

13
days when stored at 30°C. Addition of curry leaves powder also improved the contents of
protein (11.89 to 12.25%), fat (0.19 to 0.54 %), carbohydrate (17.13 to 18.46 per cent) and
ash (0.21 to 3.76 per cent) in idli.
Lal & Kaur (2019) prepared value added fermented foods viz. naan, kulche, bread,
bhatura, vada and wadiyan with the supplementation of dehydrated curry leaves at the
different levels i.e. 2.5, 5 and 7.5 per cent referred as T 1, T2 and T3. The incorporation level of
5 per cent was found to be most acceptable and the nutritional and anti-nutritional evaluation
of the products was done. The results of proximate composition of supplemented products
showed a marked increase in protein (5.54 to 15.40 %), ash (1.63 to 3.63 %) and fibre (0.36 to
1.73%) as compared to control products. The maximum protein content was observed in
wadiyan at the 5 per cent level. The products prepared with 2.5 and 5 per cent level of
incorporation showed the considerable increase in anti-nutritional components as well in
comparison to control products. Kulcha (T1), had 23.50 mg of oxalates, 26.60 mg of phytate
and 77.40 TIU/g of trypsin inhibitor whereas in control kulcha the contents of same were
21.07 mg, 25.50 mg and 72.97 TIU/ g, respectively.
Tripathi (2018) analysed the nutritional composition of laddoo fortified with 5, 10
and 15 per cent incorporation of mixture of turnip and cauliflower leaves. Results showed that
incorporation of mixed leaves in laddoo increased the contents of protein (12.63 to 28.01 %),
fibre (3.21 to 12.23 %), ash (3.24 to 6.84 %), iron (8.06 to 26.23 %) and calcium (43.98 to
369.72 %) significantly as compared to control laddoo. The moisture and fat contents of the
laddoo decreased slightly from 5.02 to 4.17 per cent and 41.06 to 40.05 per cent, respectively.
Mishra (2018) developed laddoo using composite flour of pearl millet, chick pea and
refined flour supplemented with 5 per cent of dehydrated cauliflower leaves and 10 per cent
of mahua leaves. The moisture, protein, fibre, fat and ash content of developed laddoo was
found to be 0.95, 8.89, 0.77, 27.54 and 0.79 per cent, respectively on dry matter basis. The
mineral load of supplemented laddoo was observed as 30.13 mg of calcium, 5.12 mg of iron
and 1.79 mg per 100g of zinc.
Jerish et al. (2020) developed novel shrikhand using curry leaves extract enriched
with vitamin C and iron. The highest concentration of curry leaves extract used was 3:10
W/V that had a good score on sensory evaluation of final product. Curry leaves extract
was encapsulated using sodium alginate. The iron-fortified shrikhand had 199.65 Kcal of
energy, 23.67g of carbohydrate, 9.62g of fat, 4.55g of protein, 61.26 g of moisture and
0.85g per 100 gram of ash. The vitamin C and iron content of shrikhand was of 18.86 mg
and 2.26 mg/100g.

14
CHAPTER- III
MATERIAL AND METHOD

“The present study entitled “Development and nutritional evaluation of β-carotene

rich products prepared using curry leaves” was conducted in the Department of Foods and
Nutrition, I.C. College of Home Sciences, Chaudhary Charan Singh Haryana Agricultural
University, Hisar (Haryana).
This chapter contains appropriate information pertaining to the procurement,
processing and nutritional evaluation of curry leaves, standard procedures of conducting
sensory and nutritional evaluation of developed products and statistical tests used in this
study. The research procedures to achieve the objectives have been distinctly described under
the following heads:
3.1 Locale of study
3.2 Procurement and processing of curry leaves
3.2.1 Procurement of fresh curry leaves
3.2.2 Dehydration of curry leaves
3.2.2.1 Sorting and washing of curry leaves
3.2.2.2 Blanching and dehydration of curry leaves
3.3 Nutritional evaluation of curry leaves
3.3.1 Proximate composition (AOAC, 2010)
3.3.1.1 Moisture (%)
3.3.1.2 Crude fibre (%)
3.3.1.3 Crude protein (%)
3.3.1.4 Crude Fat (%)
3.3.1.5 Ash (%)
3.3.1.6 Total carbohydrate (by difference method)
3.3.2 Dietary fibre constituents
3.3.2.1 Insoluble dietary fibre
3.3.2.2 Soluble dietary fibre
3.3.2.3 Total dietary fibre
3.3.3 Total Minerals
3.3.3.1 Calcium, Iron and Zinc
3.3.4 Availability of minerals (In vitro):
3.3.4.1 Calcium and zinc
3.3.4.2 Iron
3.3.5 Anti-nutrients
3.3.5.1 Oxalates
3.3.5.2 Phytic acid

15
 3.3.6 Antioxidant activity
3.3.6.1 Total phenols
3.3.6.2 Total flavonoid
3.3.6.3 DPPH assay
3.3.6.4 FRAP assay
3.3.7 Vitamin C
3.3.8 β-carotene
3.4 Development of β-carotene rich products using curry leaves powder
3.4.1 Selection and procurement of food ingredients
3.4.2 Standardization of value added products
3.5 Sensory evaluation of curry leaves powder supplemented products
3.6 Nutritional evaluation of curry leaves powder supplemented products
3.7 Statistical analysis
3.1 Locale of study
The study was conducted in the department of Foods and Nutrition, I.C. College
of Home Sciences, CCS Haryana Agricultural University, Hisar and Haryana.
3.2 Procurement and processing of curry leaves
3.2.1 Procurement of fresh curry leaves
The fresh curry leaves (Murraya Koenigii) were procured in a single lot from
Medicinal, Aromatic and Underutilized Plants Section, Department of Genetics and Plant
Breeding, CCSHAU, Hisar. The Other ingredients required for the preparation of products
and packaging material was purchased from the local market in a single lot.

Plate-3.1: Fresh Curry Leaves

16
3.2.2 Dehydration of curry leaves
3.2.2.1 Sorting and washing of curry leaves
Healthy leaves were separated from their stalks and to remove adhering dirt and
impurities leaves were washed thoroughly for 2 times with normal tap water and one time
with distilled water.
3.2.2.2 Blanching and dehydration of curry leaves
The curry leaves were blanched in boiling water for 15 seconds and then immersed in
chilled water immediately. The leaves were then poured in petri dishes and kept in lyophilizer
at -65°C under vacuum for 72 hours. It was then taken out and ground to prepare powder. The
powder was then sieved to pass through 30 mesh sieve. As the β-carotene is light sensitive, so
the powder was stored in air tight food grade amber containers for further analysis and
utilization. The flow sheet for preparation of powder is as below:-

Fig. 3.1: Flow diagram for preparation of curry leaves powder

Plate-3.2: Curry Leaves Powder

17
3.3 Nutritional evaluation
3.3.1 Proximate composition
3.3.1.1 Moisture
Curry leaves powder (in triplicates) was determined for moisture content by using the
method of analysis (AOAC, 2010). Five gram sample was taken in a petri dish and dried in an
oven at 1050 C for 6 hours. The sample was reweighed after cooling it in desiccator. Moisture
content was calculated by using formula:

3.3.1.2 Crude fibre

The crude fibre was estimated by applying the standard method of analysis (AOAC,
2010). Fat free (1g) oven dried sample was transferred in one litre tall beaker and 200 ml
H2SO4 (1.25%) and a few drops of antifoam were added. Then it was heated to boiling in the
crude fibre apparatus and placed the solution boiling for 30 min under bulb condenser. Beaker
was rotated from time to time to mix the contents and particles were then filtered through
Bucher funnel and the sample was washed back into the tall beaker 200 ml NaOH (1.25%).
Again it was boiled for exactly 30 minutes at boiling point. All the insoluble matter was
placed to the sintered crucibles by means of boiling water till acid free. It was washed twice
with alcohol and again washed three times with acetone and dried at 100°C to constant
weight. The crucibles were transferred in a muffle furnace at 550°C for 1 h and then cooled in
a desiccator and reweighed.
W2 – W 3
Crude fibre (%) = –––––––––– × 100
W1
Where,
W1 = Weight of sample (g)
W2 = Weight of insoluble matter (wt. of crucible + insoluble matter – wt. of crucible)
W3 = Weight of ash (Wt. of crucible + wt. of ash – wt. of crucible)
3.3.1.3 Crude protein
The protein content of CLP was analysed by standard method of analysis (AOAC,
2010), using KEL PLUS Automatic Nitrogen Estimation System. To convert the amount of
nitrogen to crude protein, a common factor 6.25 was used.
Digestion
The temperature of 4200 C was set for digestion system in the controller. The
digestion tubes with samples (1g) + digestion mixture (3 g) + sulphuric acid (25 ml) were
placed in insert rack and then the manifold was placed over the tubes. The manifold plus
insert rack were then loaded in the digestion unit. After removing the rack within one to two

18
hours, it was noted whether all the samples got digested. If not digested, the digestion tubes
were replaced in the block and were left for another 15 minutes. The end point of digestion
was appearance of bluish green colour and flames got reduced. The inserted rack was remove
from the digestion unit after digestion and was placed in the cooling stand. After 15 min, it
was removed slowly till the tubes got cooled. Then, the samples were ready for distillation.
Distillation
The nitrogen, as ammonia salt, was distilled with 40 per cent NaOH in a Kjeldahl
distillation unit. Thus ammonia, liberated was absorbed in 10 ml boric acid solution mixed
with a few drop of indicator and was titrated against standard HCI (N/100). The end point
was indicated by change in color.
14 × Titrant value × Normality of acid
Total N (%) = –––––––––––––––––––––––––––––––––––––– × 100
1000 × sample weight (g)
Where,
Titrant value = Volume of N/100 HCl used for titration.
3.3.1.4 Crude Fat
Crude fat in curry leaves powder was analysed by employing the standard method of
analysis (AOAC, 2010) using Automatic SOCS plus Solvent Extraction Apparatus.
Procedure:
All the fat extraction glassware were washed thoroughly and kept in hot air oven at
60°C for drying purpose. The weight of empty dry beakers was noticed. Two gram of
moisture free sample was transferred into a pre-weighed extraction thimble. The sample along
with thimble holder was kept into the fat extraction beaker. Required quantity (~100 ml) of
petroleum ether (boiling point 60-80°C) was filled into the beaker. The temperature of system
was set at 100°C (according to boiling point of solvent) in the controller and beakers were
loaded in it. The extraction was carried out for one hour at 100°C. The temperature was raised
to 120°C after the completion of extraction period, closed the stopper in order to collect the
solvent in the solvent compartment. Beaker were removed along with the fat and kept in hot
air oven at 60°C temperature, till a constant weight was obtained. The beakers were kept in
desiccator for cooling and weighed after cooling. Fat was calculated using given equation:
W 2 – W1
Fat (%) = ––––––– × 100
W
Where,
W = Weight of sample (g)
W1 = Weight of empty beaker
W2 = Weight of beaker with fat

19
3.3.1.5 Ash
Ash content in the sample was estimated by using the standard method of analysis
(AOAC, 2010). Five gram of dried sample was weighed in the silica crucible. It was ignited
till no charred particles remained in the crucible. The crucible were placed in muffle furnace
(500°C) for 5 hours or until a white ash was obtained. The crucibles were weighed after the
cooling in a desiccator. The organic matter represented loss in weight and residue being the
ash content.
3.3.1.6 Total carbohydrates
The total carbohydrate was calculated by difference method.
Total carbohydrate (%) = 100 – [moisture (%) + crude protein (%) + crude fat (%) +
crude fiber (%) + total ash (%)]
3.3.2 Dietary fiber constituents
Soluble, insoluble and total dietary fiber constituents were estimated using enzymatic
method explored by Furda (1981).
3.3.2.1 Insoluble dietary fibre
Reagents
 HCl (0.005 N)
 Phosphate buffer (ph 10)
 EDTA
 Enzymes: Alpha amylase and protease enzymes were obtained from Sigma Chemical
Company, USA.
 Ethanol (75% and absolute)
 Acetone
Procedure
1. Sample preparation: Sample (0.5 g) of less than 1 mm particle size food material was
defatted on a Soxhlet apparatus.
2. Extraction of water soluble material: The prepared sample weighing 2.0 g was placed
in 200 ml of 0.005 N HCl and boiled for 20 minutes. Then, the suspension was
cooled down to 60°C, 0.3 g of disodium EDTA was added and then adjust to pH 5.0-
6.5 with 12 ml of phosphate buffer pH 10. The extraction was continued for an
additional 40 min at 60°C to ensure the extraction of pectin with minimal
degradation.
3. Starch and protein hydrolysis: Adjusted the pH 6.0-6.5 to bring the solution closer to
the pH optimum of amylase and protease. Cooled the suspension to 20-30°C before
incubation overnight with 10 mg of bacteria alpha-amylase and 10 mg of bacterial
protease. The incubation was accompanied by slow stirring with a magnetic bar.
20
 4. Isolation of insoluble dietary fibre: The suspension was filtered through a coarse-
tarred Gooch filtering crucible containing glass wool and the insoluble residue was
washed with a small amount of water. The filtrate was saved for the next step. The
insoluble residue was then washed with acetone, water and alcohol before being dried
at 70°C in a vacuum oven overnight. The dry residue constitutes insoluble dietary
fibre (IDF).
3.3.2.2 Soluble dietary fibre
The saved filtrate from above was acidified with a few drops of concentrated HCl
acid to pH 2-3, it facilitates the repaid precipitation of polysaccharides. Added four volumes
of ethanol slowly and left suspension to stand for about 1 hour. Filtered the precipitate on a
tarred, coarse Gooch containing glass wool, and then washed with 75% ethanol and acetone
before drying at 70°C in a vacuum oven overnight. The residue was weighed in the crucible
to give the soluble dietary fibre (SDF) content of the original material. The SDF fraction was
corrected for ash and for co-precipitated protein.
3.3.2.3 Total dietary fibre (TDF)
The contents of soluble and insoluble dietary fiber were summed up to count the total
dietary fiber content.
Total dietary fiber = Insoluble dietary fiber + Soluble dietary fiber
3.3.3 Total minerals
Acid digestion: One gram moisture free ground sample was taken in a 150 ml flask
and 25-30 ml di- acid mixture (HNO3:HClO4; 5:1 v/v) was added and kept overnight. Next
day, it was digested by heating till clear white precipitates settled down at the bottom. The
crystal was dissolved in double distilled water by diluting. The contents were filtered through
Whatman No. 42 filter paper. The filtrate was made to 50 ml with double distilled water.
3.3.3.1 Calcium, iron and zinc
The acid digested sample was used for the determination of Ca, Fe and Zn by Atomic
Absorption Spectrophotometer 2380, Perkin Elmer (USA) according to the method of
Lindsey & Norwell (1969).
Reading (conc. µg/ml) × volume made
Minerals (mg/100g) = ––––––––––––––––––––––––––––––––×100
Weight of sample (g) × 1000

3.3.4 Available minerals

3.3.4.1 Available calcium and zinc (In vitro)
Available Ca and Zn in curry leave powder were determined by the method of Kim &
Zemel (1986). Two gram finely ground sample was taken in a conical flask. And to rehydrate,
3ml distilled water was added in it. Then, 20 ml of pepsin solution (0.1% pepsin in 0.1 N

21
HCl) was added. The pH was adjusted to 1.5 with dilute HCl. The contents were incubated at
37°C in a shaker cum water bath for an hour. The pH of the contents was raised to 6.8 with
sodium bicarbonate solution after incubation.
Then 2.5 ml of suspension containing 5 % bile and 0.5 % pancreatin were added and
the contents were again incubated at 37°C for an hour in an environment shaker. Then the
contents were taken out and total volume was made to 50 ml with distilled water. Then
Contents were centrifuged at 5000 rpm for 45 min at 5°C immediately. The supernatant was
filtered through an ash less filter paper (Whatman No. 42) and the filtrate was oven dried,
digested in the di-acid mixture and preceded for the determination of Ca and Zn by Atomic
Absorption Spectrophotometer method (Lindsey & Norwell 1969).
3.3.4.2 Iron availability (In vitro)
Ionisable iron in the samples was extracted using the procedure of Rao & Prabhavati
(1978). Two gram sample was mixed with 25 ml pepsin hydrochloroic acid (0.5% pepsin in
0.1 N HCl) in a conical flask. The pH of the mixture was adjusted to 1.35 with HCl and
incubated at 37°C for 90 min in an environment shaker. The pH of the mixture was adjusted
to 7.5 with NaOH after incubation and incubated at 37°C in an environment shaker for 90
minutes again. Content of the flask was centrifuged at 9000 rpm for 30 min and the
supernatant was filtered through Whatman No. 42 filter paper. The filtrate was used for
estimation of ionisable iron.
Ten ml of above aid filtrate was taken in twenty five ml volumetric flask and one ml
of hydroxylamine HCl (10%) solution was added. Added 5 ml acetate buffer solution, the
contents were mixed and then one ml dipyridyl solution was also added. The volume was
made to 25 ml with water and the contents were mixed well. The color intensity was read at
510 nm. For plotting standard curve 10 to 15 ml of iron standard were taken in 100 ml
volumetric flask, added 2.0 ml of HCl to each and made the volume to 100 ml with water.
Blank was also prepared in similar manner. 10 ml of each of these solutions were taken in 25
ml volumetric flask and preceded as mentioned above. 0.135 OD corresponded to 25 µg iron.
3.3.5 Anti-nutrients
3.3.5.1 Oxalates
Oxalates were determined by using the method of Abeza et al. (1968)
Reagents: The following reagents were taken to analyse the oxalates
 Hydrochloric acid (6 N)
 Sulphuric acid (10%)
 CaCl2 (5%)
 KMnO4(0.1 N)
 Methyl red indicator
 Concentrated ammonia solution
22
Procedure:
One gram sample was taken in a 250 ml conical flask containing 90 ml distilled water
and 10 ml 6 N hydrochloric acid . The contents were digested for 1 hour on a boiling water
bath. The digested sample were cooled and made 100ml and then filtered. In a 250 ml beaker,
50 ml of aliquot was taken and added 10 ml 6 N hydrochloric acid to dissolve the pectin. The
mixture was evaporated to half the volume and again filtered. Then residue was washed with
distilled water. Methyl red indicator (3-4 drops) were added and then followed by
concentrated ammonia till the solution turned faint yellow. To remove the precipitates
(containing ferrous ion which were formed after the addition of ammonia), the contents were
boiled, cooled and filtered again. Then the filtrate boiled and 10 ml of 5% calcium chloride
solution was added slowly with continuous stirring. For the complete precipitation of
oxalates, the solution was kept overnight. The contents were filtered through Whatman No.
42 filter paper and repeatedly washed the calcium oxalate precipitates with distilled water till
they were free from calcium ions. Put the funnel back into the beaker in which the
precipitation was done. At the bottom of the filter paper a hole was punched with glass rod
and precipitates were washed into the beaker with 10 per cent sulphuric acid so that the
precipitates were dissolved completely.
Then the contents were heated to boiling and titrated against 0.1 N potassium
permanganate to a light pink colour and completed the titration till the light pink colour
persisted for at least half a minute. Simultaneously, blank sample was also run by taking 50
ml of distilled water in 250 ml beaker instead of test sample and followed the same for test
sample.
V of 0.1N KMnO4-V of 0.1 N KMnO4 (blank)
(%) Oxalates = ––––––––––––––––––––––––––––––––––––––x0.045 x V. of filtrate x100
V. of aliquot taken x Weight of sample (g)

Note: 1 ml of 0.1 N KMnO4 = 0.045g 0f oxalic acid; V= Volume

3.3.5.2 Phytic acid
Phytic acid content was determined by the method of Davies & Reid (1979).
Reagents:
 Nitric acid (0.5M): HNO3 69.5 % (15.96 ml) (AR grade, sp. gr.1.42) was diluted to
500 ml with distilled water.
 Ferric ammonium sulphate: Ferric ammonium sulphate (215 mg) was dissolved in
distilled water. Toit few drops of HCl were added and volume was made to 500 ml
with distilled water.
 Ammonium thiocyanate: Ammonium thiocyanate (10g) was dissolved in distilled
water and volume was made to 100 ml

23
 Iso-amyl alcohol.
 Sodium phytate: Took 30.54 mg of sodium phytate (5.5 % H 2O, 97 % purity and
containing 12 Na/mole) and it was dissolved in 100 ml of 0.5 M HNO 3, denoted a
conc. of 20 mg phytic acid in 100 ml represented as 200 µg phytic acid/ml.
Extraction:
Moisture free (500 mg) sample was extracted with 20 ml of 0.5 M HNO 3. Took dried
sample with extracted solution in a conical flask and shaken continuously for 3 hours in
shaker at room temperature. After proper shaking the contents were centrifuged at 8000 rpm
for 15 min. Supernatant was used for estimating phytic acid.
Procedure:
Took a well cleaned and dried glass test tube and added 0.5 ml HNO 3 extract made
final volume to 1.4 ml with distilled water. Added 1 ml ferric ammonium sulphate solution to
it, the contents were mixed thoroughly and placed in a boiling water bath for about 20
minutes. Immediately the tubes were cooled down to room temperature under running tap
water. Five ml iso-amyl alcohol was added to it and the contents were mixed vigorously.
Afterwards 0.1 ml ammonium thiocyanate solution was added. Tubes were shaken well and
centrifuged at 3000 rpm for 10 minutes. Colour intensity was read at 465 nm in the alcohol
exactly after 15 min of adding of ammonium thiocyanate against iso-amyl alcohol blank.
For plotting standard curve, 0.2 to 1.2 ml of standard phytate solution (containing 40-
240 µg phytic acid) was taken and then, final volume was made to 1.4 ml with distilled water.
Similar procedure was repeated for blank as samples. The phytic acid conc. was calculated by
using given formula:
M x V x 100
Phytic acid (mg/100g) = –––––––––––––––
W x V1 x 1000
Where,
M = Concentration of sample taken from graph
W = Weight of sample used for extraction
V = Total volume of extract made
V1 = Volume of aliquot taken for measurement
3.3.6 Antioxidant (DPPH Radical scavenging Activity)
Extraction of sample for antioxidant activity:
Five gram of sample was taken in 100 ml conical flask. Added 15 ml methanol (80%) and
acidified to pH 2.0 with 6 N HCl by shaking at room temperature for 30 minutes. The
supernatant was pouring out and extracted the residue for complete removal of phenolic and
antioxidant compounds again. The procedure was repeated for two times. Centrifuged the 3
pooled supernatants at 6000 rpm for 15 minutes and filtered through Whatman No. -1 filter
24
paper. 50 ml volume was made up in the solvent. Then the samples were placed to micro-
centrifuge tubes and stored at 20°C for total flavonoids, total antioxidant capacity and total
phenolic content determination.
3.3.6.1 Total Phenolic Content (TPC)
The concentration of total phenol of the methanolic extracts was determined by the
Folin-Ciocalteau colorimetric method (Singleton et al. 1999). Phenol present in plant extract
reacted with specific redox reagent (Folin-Ciocalteau reagent) to form blue chromophore
constituted by a phosphor-tungstic phosphor-molybdenum complex which was measured at
750 nm.
Reagent:
 Gallic acid (GA) standard solution (100 mg %)
 Stock solution: 100 mg GA dissolved in 100 ml distilled water (D/W).
 Working solution: Took 1 ml stock solution and volume made up to 20ml with D/W.
 Folin-Ciocalteu (FC) reagent (50%): 1:1 dilution with D/W
 Sodium carbonate (7.5%): Dissolved 7.5 g Na2CO3 in 100ml D/W.
Procedure:
Sample: Different known sample aliquots were taken and made the volume up to 1.5 ml with
D/W. To this 0.5 ml of Folin-Ciocalteau reagent was added. Then added 10 ml of 7.5%
Na2CO3 and incubated at 37°C for 60 minutes. Take the reading of blue colored complex at
750 nm. The results were expressed in mg Gallic acid equivalents/100g (mg GAE/100g).
Standard curve: Standard series of known concentration of Gallic acid (5µg to 20µg) were
made. For what 0.1, 0.2, 0.3, 0.4 ml aliquots were taken and treated in the same way as
sample. A calibration curve was plotted of absorbance against concentration and absorbance
was recorded at 750 nm.
Blank: 1.5 ml of D/W was taken and treated in the same way as sample
Calculation:
Std. Conc. Sample O.D Vol. made (ml) 100
TPC(mgGAE/100g)=–––––––––––×––––––––––––×––––––––––––––×––––× Dilution factor
Std. O.D Aliquot taken(ml) Sample taken (g) 1000
3.3.6.2 Total Flavonoids content (TFC)
The amount of flavonoids content in methanolic extracts was calculated by aluminium
chloride colorimetric method (Zhishen et al. 1999). The natural flavonoids compounds
present in the sample extract reacts with sodium nitrite; the pink colored flavonoids-
aluminium complex developed using aluminium chloride in alkaline condition which was
measured at 510 nm.
Reagent:
 Rutin standard solution (10mg %): Dissolved 10 mg rutin in 100 ml methanol.
25
 Sodium nitrite (5 gm %): Dissolve 5gm NaNO2 in 100 ml D/W.
 Aluminium chloride (10gm %): Dissolved 10gm AlCl3.6H2O in 100 ml D/W.
 Sodium Hydroxide (1N): Dissolved 4gm NaoH in 100ml D/W.
Procedure:
Sample: Different known sample aliquots were taken and made volume up to 5 ml with
distilled water. Then 0.5 ml of 5% NaNO 2 was added in the test tube and mixture after 5
minute, 0.6 ml of 10% AlCl3 was added and mixed again. After 6 minute, 2 ml of 1N NaOH
was added and mixed. Then 2.1 ml D/W was added to make volume up to 10 ml. The
absorbance of resulting pink color was taken at 510 nm against blank.
Blank: 5 ml of distilled water was taken and treated same as sample.
Standard curve: Standard series of known concentration (50-200µg) of Rutin was made. For
that 0.5, 1.0, 1.5, 2.0 ml aliquots were taken and made up to 5 ml volume with D/W and
treated same as sample. Absorbance was taken at 510 nm and a calibration curve was plotted
of absorbance against concentration.
Calculation:
Std. Conc. Sample O.D Vol. made (ml) 100
TFC (mg RE/100g) = –––––––––× –––––––––––– × –––––––––––– × –––– × Dilution factor
Std. O.D Aliquot taken (ml) Sample taken (g) 1000

3.3.6.3 DPPH Radical Scavenging Activity

The antioxidant activity of the extracts, on the basis of the scavenging activity of the
stable DPPH free radical, was calculated by the method followed by Brand-Williams et al.
(1995) as previously described by Tadhani et al. (2009).
Reagent:
 Trolox standard solution (10mg %): 10 mg of trolox dissolved in 100 ml D/W.
 DPPH solution: Dissolved 15.77 mg of DPPH in 200 ml of methanol and set the O.D.
1.0 at 517 nm.
 Methanol: as such
Procedure:
Sample: Different known samples aliquots were taken and volume was made up to 1 ml with
methanol. Then added 3 ml of DPPH reagent in it and mixed the contents properly and
incubated for 20 minutes at 37 ºC. Take the reading of absorbance of the resulting oxidized
solution at 517 nm against methanol as blank.
Control: One ml of methanol was taken and treated same as sample.
Standard curve: Standard series of known concentration (10-40µg) Trolox was made. For
that 0.1, 0.2, 0.3, 0.4 ml aliquot were taken and made volume up to 1.0 ml with methanol and

26
treated same as sample. Absorbance was recorded at 517 nm and a calibration curve was
plotted of absorbance against concentration.
Calculation:
The percent inhibition of activity = [(Ac-Ae)/Ac] × 100
(where, Ac = absorbance of control; Ae = absorbance of extract)
Std. Conc. X Vol. made (ml) 100
DPPH (mg TE/100g) = ––––––––×––––––––––––×––––––––––––× –––– × Dilution factor
Y Aliquot taken (ml) Sample taken (g) 1000
Where,
X = Sample per cent inhibition
Y = Standard per cent inhibition
3.3.6.4 Ferric Reducing Antioxidant Power
Total antioxidant capacity of the methanolic extracts was determined by using Ferric
Reducing Antioxidant Power (FRAP) Assay (Benzie & Strain 1996) and modified by Tadhani
et al. (2009).
Reagent:
 Trolox standard solution (10mg %):
o Stock solution: Dissolved 10 mg Trolox in 100ml D/W.
o Working solution: Took 1ml stock and made volume up to 10ml with D/W
 Acetate buffer (0.2M) (pH 3.6): Mixed 92.6ml 0.2M glacial acetic acid and 7.4ml
0.2M sodium acetate.3H2O. Set pH 3.6 and volume made up to 200ml with D/W.
 Hydrochloric acid (40mM)
 TPTZ (2,4,6-Tris (2-pyridyl)-s-triazine) (10mM): Dissolved 31.3mg TPTZ in 10ml
40mM HCl.
 Ferric chloride (hexahydrate) (20mM) (Freshly prepared): Dissolved 0.05406gm
FeCl3.6H2O in 10ml D/W.
 FRAP working reagent (Freshly prepared): Mixed 25ml acetate buffer, 2.5ml TPTZ
and 2.5ml FeCl3.6H2O.
Procedure:
Sample: Different known sample aliquots were taken and made volume up to 0.3ml with
distilled water. Then 1.8ml of FRAP working reagent was added and incubated at 37 0C for 10
minutes. Read the blue colored complex at 593nm against blank.
Blank: 0.3 ml of D/W was taken and treated same as sample.
Standard curve: Standard series of known concentration of Trolox (5-20µg) were made. For
that 0.05, 0.1, 0.15, 0.2 ml aliquots were taken and volume up to 0.3ml was made with D/W
and treated same as sample. Absorbance was recorded at 593 nm and a calibration curve of
absorbance versus concentration was plotted.
27
 Standard Conc. Sample O.D Volume made (ml) 100
FRAP (mg TE/100g)=–––––––––––×––––––––––––× –––––––––––×––––––––×Dilution factor
Standard O.D Aliquot taken (ml) Sample taken (g) 1000

3.3.7 Vitamin C
Vitamin C was estimated by employing the method of AOAC (2000).
Reagent:
 Metaphosphoric acid-acetic acid solution: Dissolved fifteen gram HPO 3 pellet in 40
ml acetic acid and 200 ml H 2O, diluted to 500 ml, filtered rapidly into a coloured
bottle and stored in refrigerator. It could be stored for 7-10 days.
 Ascorbic acid standard solution: Weighed 50 mg ascorbic acid that has been stored in
desiccators away from sunlight. Transferred to 50 ml volumetric flask and diluted
with HPO3-CH3COOH (Metaphosphoric acid-acetic acid) solution made before.
 Indophenol standard solution: Dissolve 50 mg 2, 6- di-chloro indophenol Na salt that
had been stored in desiccator away from sunlight over soda lime in 50 ml H 2O and
added 42 mg NaHCO3. Shook vigorously and diluted to 200 ml with H 2O. Filtered
and stored in an amber glass bottle in refrigerator.
Extraction:
For fresh material, take 5g sample and then added 50 ml HPO 3-CH3COOH solution.
Ground the sample gently in pestle mortar. Adjusted its pH to 1.2 and titrated the sample until
it was in suspension. Filtered rapidly through Whatman filtrer paper no. 1 and diluted to 100
ml with metaphosphoric acid reagent so that final solution contained 10-100 mg ascorbic acid
per 100 ml.
Determination:
To each of 50 ml conical flask containing 5ml HPO 3-CH3COOH solution transferred
2.0 ml aliquots of ascorbic acid standard solution. It was rapidly titrated with indo phenol
solution until light but distinct rose pink color persists. For blank, similarly 7 ml of HPO 3-
CH3COOH solution was taken in a conical flask in triplicate. Added H 20 equal to volume of
indo phenol used against standard and titrate for blank. After subtracting average blanks from
standard titration, calculated and expressed concentration of indo phenol solution as mg
ascorbic acid equal to 1.0 ml reagent.
For sample determination:
Two ml sample aliquots was taken in a conical flask containing 5 ml HPO 3-
CH3COOH solution and titrated against the dye solution. Three readings were taken.
Similarly blank determination was done for correction of titration as done in standard.
F V
Ascorbic acid = (X-B) × –––––– × –––––– × 100
E Y
28
Where
X = Volume of dye solution used against sample aliquot (ml)
B = Volume of dye solution used against sample blank (ml)
F = mg of ascorbic acid equivalent to 1.0 ml indo phenol solution
E = Weight of the sample (g)
V = Volume of initial assay solution made (ml)

mg of ascorbic acid in standard solution

Y = ––––––––––––––––––––––––––––––––––
mg of indo phenol solution used

3.3.8 β- Carotene
Reagents
 (5%, w/v) calcium carbonate in acetone
 Acetone absolute
 Acetonitrile (84%)
 Methanol absolute
 Tris buffer (0.1 M pH 8, 14%)
 Methanol and ethyl acetate (68:32)
Extraction
Sample of β-carotene was extracted according to the method given by Garcia-
Plazaola & Becerril (1999) slightly modified by Chandra-Hioe et al. (2017). Two hundred
and fifty milli gram of sample was placed in a mortar and ground into a fine powder, while
liquid nitrogen was decanted to the samples. Then, 1 ml 5% (w/v) of calcium carbonate and
acetone were mixed with it before the liquid nitrogen gets fully evaporated. Pipetted 1 ml of
acetone to the pestle and mortar to collect the remaining ground sample and the mixture was
aliquoted into the same tube. Samples were centrifuged at 10,000 g for 10 minutes at 4 °C.
Then, the supernatants were concentrated to complete dryness using water bath. Prior to
analysis, samples were resuspended in 1 ml of the mobile phase, vortexed and transferred into
0.2 µm extreme filter vials. To assess the accuracy of the method, β-carotene in the certified
reference material was also determined. Besides, the accuracy was verified by standard
addition curves; increasing concentrations of standard solutions were added to curry leaves
samples at the start of extraction and then analysed. Samples were prepared simultaneously
on the same day and analysed in the same run.
HPLC analysis
The HPLC was equipped with a photo diode array detector (SPD-M20A). The HPLC
method was adopted from Garcia-Plazaola & Becerril (1999) with slight modifications done
by Chandra-Hioe et al. (2017). The aqueous mobile phase (solvent A) consisted of
29
acetonitrile (84%), methanol (2%) and pre-filtered Tris buffer (0.1 M pH 8, 14%). The
organic mobile phase (solvent B) contained methanol and ethyl acetate (68:32). The gradient
started with 100 per cent of solvent A before it was ramped up to 100% solvent B within 12
minutes and kept for the next 6 minutes. The initial condition (100% solvent A) was achieved
in 1 minute and the column was re-equilibrated for 6 minutes. Carotenoids were separated
using a C18 column in a 25 minutes run. The flow rate and injection volume were 1.2 ml/min
and 15 µl, respectively. The chromatogram was monitored at visible wavelengths and the
signal intensities detected at 450 nm were used for quantification.
Standard calibration solutions
Stock standard solutions (100µg/ml) were prepared by dissolving 1 mg of β-carotene
in the mobile phase, sparged with nitrogen gas and stored in the Eppendorf tubes in a -80°C
freezer. Working standard solutions were freshly diluted with the mobile phase on the day of
use. The concentrations of β-carotene used for the calibration curves ranged from 1.0 to
33µg/ml.
3.4 Development of β-carotene rich products using curry leaves powder
3.4.1 Selection and procurement of food ingredients
The basic ingredients i.e. refined flour, rice, black gram dhal, bengal gram flour and
semolina used in the preparation of products were procured from the local market in a single
lot along with other ingredients i.e. hydrogenated fat, salt, sugar, yeast, gluten, milk powder,
curd, oil, kasturi methi mustard seeds and spices.
3.4.2 Standardization of value added products
Six types of pulses and cereal based products namely buns, kulche, idli, dhokla, upma
and uttapam were developed by incorporating 5 (T 1), 7.5 (T2) and 10 per cent (T3) of curry
leaves powder in the control recipe formulations. The products were selected on the criteria
that these are soft-texture; palatable and wholesome foods and the processes used to prepare
these products were fermentation, proofing, sautéing, baking and steaming. The standard
recipes of all the products have been given below.
BUNS
Ingredients:
Ingredients Control T1 T2 T3
Amount (g) Amount (g) Amount (g) Amount (g)
Refined flour 100 95 92.5 90
Curry leaves Powder - 5 7.5 10
Yeast 5.4 5.4 5.4 5.4
Salt 2 2 2 2
Sugar 5 5 5 5
Fat 5 5 5 5
Milk powder 2.5 2.5 2.5 2.5
30
Gluten 2 2 2 2
Water 55±5 ml 60±5 ml 60±5 ml 60±5 ml
Method:
 Dispersed the yeast in lukewarm water (20ml), added a pinch of refined flour and
sugar then kept in incubator for 6 to 8 minutes
 Gluten was added to the sieved flour and mixed well

 Added yeast to flour and mixed well

 The solution of sugar, salt and milk powder was added

 Fat was added as a last ingredient and the mixing time was around 12 minutes
 The first proofing was done for 30 minutes, dough was knocked back, intermediate
proofing was done for 15 minutes
 The dough was scaled in equal parts and kept for final proofing for 50 minutes

 After final proofing, the buns were baked at 220-230°C temperature for six to eight
minutes

Plate 3.3: Buns supplemented with CLP (Control: 100% RF; T 1: 95% RF + 5% CLP; T2: 92.5%
RF + 7.5% CLP; T3: 90% RF + 10% CLP; RF: Refined flour; CLP: curry leaves powder)

KULCHE
Ingredients:

T1 T2 T3
Control
Ingredients Amount Amount Amount
Amount (g)
(g) (g) (g)
Refined flour 100 95 92.5 90
Curry leaves powder - 5 7.5 10
Yeast 3 3 3 3
Salt 2 2 2 2
Sugar 4 4 4 4
Curd 20 20 20 20
Gluten 2 2 2 2
Dried Kasturi methi 3 3 3 3
31
leaves
Water 50±5 ml 50±5 ml 50±5 ml 50±5 ml

Method:

 Dispersed the yeast in lukewarm water (20 ml), added a pinch of refined flour and
sugar. Then kept in incubator for 6 to 8 minutes

 Gluten was added to the sieved flour and mixed well

 Yeast was added to the sieved flour and mixed well

 The sugar, salt and curd were mixed and made a solution to add into the dough
 Fat was added as a last ingredient t and mixing was continued for 10-12 minutes

 First proofing was done for 20 minutes and then scaled the dough into equal parts
 Scale 60g each and the dough was rounded up and then pressed with a roller

 Rest the dough for 10 minutes

 The dried kasturi methi leaves were sprinkled and pressed with oily hands

 Final proofing was done for 30 minutes

 Then the kulche were baked at 220-230°C for 5-10 minutes

Plate 3.4: Kulche supplemented with CLP (Control: 100% RF; T 1: 95% RF + 5% CLP; T2:
92.5% RF + 7.5% CLP; T3: 90% RF + 10% CLP; RF: Refined flour; CLP: curry leaves powder)

IDLI:
Ingredients Control T1 T2 T3
Amount(g Amount(g Amount(g) Amount(g)
) )
Rice: Black gram dhal (2:1) 100 95 92.5 90
batter
Curry leaves powder - 5 7.5 10
Salt 5 5 5 5
Water 100±5 ml 100±5 ml 100±5 ml 100±5 ml

32
Oil For For For For
greasing greasing greasing greasing
Method:
 Rice and Black gram dhal were soaked in water separately overnight
 Excess of water was discarded and rice was grounded coarsely while soaked dhal was
grounded to a fine paste and mixed together
 Took the known proportion of rice and black gram dhal batter for control and
experimental batters of idli as given in table above
 In different types of experimental batters of idli various amounts of curry leaves
powder (5, 7.5 and 10 per cent) were added and mixed well
 All the control and experimental batters (T 1, T2 and T3) of idli as prepared above were
kept in BOD incubator at 37°C temperature for 12 hours for natural fermentation
 Fermented batter was poured in the greased idli moulds and steam cooked for 10
minutes in idli cooker

Plate 3.5: Idli supplemented with CLP (Control: 100% RBG; T1: 95% RBG + 5% CLP;
T2: 92.5% RBG + 7.5% CLP; T3: 90% RBG + 10% CLP; RBG: Rice + Black gram; CLP: curry
leaves powder)

DHOKLA:
Ingredients Control T1 T2 T3
Amount (g) Amount (g) Amount (g) Amount (g)
Bengal gram flour 100 95 92.5 90
Curry leaves powder - 5 7.5 10
Curd 50 50 50 50
Turmeric powder ¼ tsp ¼ tsp ¼ tsp ¼ tsp
Salt 3 3 3 3
Sugar 5 5 5 5
Water 60±5 ml 60±5 ml 60±5 ml 60±5 ml
Method:
 Bengal gram flour was sieved properly
 Weighed amounts of curry leaves powder were added in the experimental dhokla
33
 Salt, turmeric powder and curd was added to sieved flour and made a smooth batter
with addition of water
 All the control and experimental batters (T 1, T2 and T3) were kept in BOD incubator
at 37°C temperature for 8 hours to carry out natural fermentation
 Fermented batter was poured in the greased dhokla maker pan and steam cooked for
30 minutes in the dhokla cooker
Seasoning of dhokla
Lemon Green Curry Mustard
Ingredients Water Sugar Oil
juice chillies leaves seeds
Quantity 100ml 15ml 10g 2 8-10 3g 5ml
Method:
 Took a pan and added mustard seeds to the oil and allowed to crackle
 Then added curry leaves , slit green chillies , sugar, water and boiled for 2-3 minutes
and lemon juice was added
 Seasoning was poured over the dhokla to make it soft and spongy
 Cooked spongy dhokla was cut into pieces and served

Plate 3.6: Dhokla supplemented with CLP (Control: 100% BGF; T 1: 95% BGF + 5% CLP; T 2:
92.5% BGF + 7.5% CLP; T3: 90% BGF + 10% CLP; BGF: Bengal gram flour; CLP: curry
leaves powder)

UPMA:
Control T1 T2 T3
Ingredients
Amount (g) Amount (g) Amount (g) Amount (g)
Semolina 100 95 92.5 90
Curry leaves powder - 5 7.5 10
Bengal gram 5 5 5 5
Peanuts 10 10 10 10
Ghee 3 3 3 3
Capsicum 5 5 5 5
Beans 5 5 5 5
Carrot 5 5 5 5
Onion 5 5 5 5
34
Curry leaves 4-5 in no. 4-5 in no. 4-5 in no. 4-5 in no.
Coriander leaves 5-8 in no. 5-8 in no. 5-8 in no. 5-8 in no.
Red chilli ¼ tsp ¼ tsp ¼ tsp ¼ tsp
Salt 3 3 3 3
Mustard seeds ½ tsp ½ tsp ½ tsp ½ tsp
Method:

 Took all the vegetables and washed properly

 Carrot, onion, beans and capsicum were peeled and chopped, curry leaves and
coriander leaves were separated from stalk
 The semolina was sieved and roasted on medium heat until fragrant, around 5-6
minutes, stirring continuously and transferred it into the another bowl
 Heated ghee in a pan and added mustard seeds and curry leaves, let them crackle and
then added asafoetida, bengal gram and peanuts and sauted a while
 Onions were added and sauted. Then beans, carrot, capsicum and green chillies were
added, cooked for 2-3 minutes until the vegetables turned soft
 Then the salt, water and lemon juice were added and mixed well. After boiling of
water roasted semolina was added, little at a time and mixed well
 The pan was covered with a lid and cooked at medium flame until soft

Plate 3.7: Upma supplemented with CLP (Control: 100% semolina; T1: 95% semolina + 5%
CLP; T2: 92.5% semolina + 7.5% CLP; T3: 90% semolina + 10% CLP; CLP: curry leaves
powder)

UTTAPAM:
Ingredients Control T1 T2 T3
Amount (g) Amount (g) Amount (g) Amount (g)
Rice: Black gram dhal(2:1)
100 95 92.5 90
batter
Curry leaves powder - 5 7.5 10
Onion 20 20 20 20
Capsicum 20 20 20 20
Tomato 20 20 20 20

35
Green chilly 2 2 2 2
Oil 5 ml 5 ml 5 ml 5 ml
Salt To taste To taste To taste To taste
Mustard seeds 3 3 3 3
Method:
 Rice and black gram dhal were soaked in water separately overnight
 Excess of water was discarded and rice was grounded coarsely while soaked dhal was
grounded to a fine paste and mixed together
 Took the known proportion of rice and black gram dhal batter for control and
experimental batters for making of uttapam as described
 All the control and experimental batters (T 1, T2 and T3) were kept in BOD incubator
at 37°C temperature for 12 hours for natural fermentation
 All the vegetables were washed thoroughly and then finely chopped
 The batter was flattened with a ladle on heavy gauge hot plate (clockwise or
anticlockwise)
 Batter spread somewhat thicker than dosa
 Then sprinkled the chopped onions, tomatoes, capsicum, carrot and green chillies on
uttapam and pressed gently with a spatula
 Around the edge of the uttapam one teaspoon oil was drizzled and mustard seeds
were sprinkled to give a pleasant taste
 Then cooked for 2-3 minutes until bottom side turned light golden brown
 Flipped gently and cooked another side for a while
 Transferred to a plate and served with coconut chutney

Plate 3.8: Uttapam supplemented with CLP (Control: 100% RBG; T1: 95% RBG + 5% CLP; T2:
92.5% RBG + 7.5% CLP; T3: 90% RBG + 10% CLP; RBG: Rice + Black gram; CLP: curry
leaves powder)

3.5 Sensory evaluation of curry leaves powder supplemented products:

All the developed products were organoleptically evaluated by a semi-trained panel
of 20 judges from the I.C. College of Home Science, CCSHAU, and Hisar. All the judges
36
were served with each preparation with one control and three experimental samples with one
glass of water. Levels of supplementation were not disclosed to the panellists to get their
unbiased judgement therefore samples were codes as T 1, T2 and T3. Organoleptic evaluation of
the prepared products was carried out to determine the most acceptable level of the curry
leaves powder supplementation. The panellists were provided a proforma of 9 point hedonic
scale for rating the given product in terms of appearance, colour, texture, aroma and taste
(Annexure-I). Overall acceptability scores were calculated on the basis of given scores to 5
sensory parameters. All the acceptable products were analysed further for nutritional
composition.
3.6 Nutritional evaluation of curry leaves supplemented products
All the acceptable products were evaluated for nutritional composition as mentioned
in point 3.3 except antioxidants and vitamin C.
3.7 Statistical analysis
Statistical analysis: The data obtained were subjected to statistical analysis for
analysis of variance in a complete randomized design by OPSTAT software developed by
Sheoran & Pannu (1999).”

37
CHAPTER-IV
RESULTS
This study was planned to analyse the nutritional composition of curry leaves and developed
β-carotene rich products by incorporating curry leaves powder (CLP). Buns and kulche were
prepared by substituting refined flour with 5, 7.5 and 10 per cent of curry leaves powder,
whereas, idli and uttapam were developed by substituting basic ingredient (rice: black gram
dhal:: 2:1) with 5, 7.5 and 10 per cent of curry leaves powder. Upma and dhokla were
prepared by using semolina and bengal gram flour as control, respectively as well as by
incorporating 5, 7.5 and 10 per cent of curry leaves powder. All the developed products were
subjected to sensory nutritional evaluation. The results based on the interpretation of the
appropriate statistical analysis of the data have been presented systematically under the
following heads and subheads:
4.1 Nutritional composition of curry leaves
4.1.1 Proximate composition
4.1.2 Dietary fibre constituents
4.1.3 Total and available (in vitro) minerals
4.1.4 Anti-nutrients
4.1.5 Beta- carotene and Vitamin C
4.1.6 Antioxidants
4.2 Sensory evaluation of CLP supplemented β-carotene rich products
4.2.1 Buns
4.2.2 Kulche
4.2.3 Idli
4.2.4 Dhokla
4.2.5 Upma
4.2.6 Uttapam
4.3 Nutritional composition of CLP supplemented β-carotene rich products
4.3.1 Proximate composition
4.3.2 Dietary fibre constituents
4.3.3 Total and available (in vitro) minerals
4.3.4 Anti-nutrients
4.3.5 Beta-carotene
38
4.1 Nutritional composition of curry leaves
4.1.1 Proximate composition
The data in Table 4.1 depicted the proximate composition of curry leaves powder
used for the product development. As per results obtained, the moisture, crude protein, crude
fat, crude fibre, ash and total carbohydrates content of curry leaves powder was observed as
3.91, 11.44, 3.19, 9.19, 10.79 and 61.49 per cent, respectively, on dry matter basis.
Table 4.1: Proximate composition of CLP (%, on dry weight basis)
Parameters Quantity
Moisture 3.91±0.03
Crude protein 11.44±0.10
Crude fat 3.19±0.03
Crude fibre 9.19±0.04
Ash 10.79±0.09
Total Carbohydrate 61.49±0.09
Values are mean ± SE of three independent replications

4.1.2 Dietary fibre constituents

The results of soluble dietary fibre, insoluble dietary fibre and total dietary fibre
contents of CLP have been given in Table 4.2. The soluble dietary fibre, insoluble dietary
fibre and total dietary fibre contents of curry leaves powder was found to be 9.63, 41.22 and
53.68 per cent, respectively, on dry matter basis.
Table 4.2: Dietary fibre content of CLP (%, on dry weight basis)
Parameters Quantity
Soluble dietary fibre 9.63±0.05
Insoluble dietary fibre 41.22±0.06
Total dietary fibre 53.68±0.06
Values are mean ± SE of three independent replications

4.1.3 Total and available (in vitro) minerals

Data relating to the total and available (in vitro) minerals i.e. calcium, iron and zinc
of curry leaves powder have been illustrated in Table 4.3.
CLP contained 2147.30, 21.30 and 3.59 mg/100g of total calcium, iron and zinc,
respectively. The per cent availability of calcium, iron and zinc in curry leaves powder was
observed as 33.53, 7.17 and 18.47 per cent, respectively. As a result, the available contents of
calcium, iron and zinc were observed as 719.90, 1.52 and 0.64 mg/100g, respectively.
Table 4.3: Total and available (in vitro) minerals of CLP (on dry weight basis)
Parameters Quantity
Total 2147.30±3.48
Calcium
719.90±0.05
(mg/100g) Available
(33.53)
Iron Total 21.30±0.12
39
 1.52±0.10
(mg/100g) Available
(7.13)
Total 3.59±0.06
Zinc
0.64±0.07
(mg/100g) Available
(18.47)
Values are mean ± SE of three independent replications

4.1.4 Anti-nutrients
The data pertaining to the anti-nutrients i.e. oxalates and phytic acid content of curry
leaves powder have been presented in Table 4.4. The oxalates and phytic acid content of curry
leaves powder was observed as 497.52 and 119.41 mg/100g, respectively.
Table 4.4: Anti-nutrients content of CLP (on dry matter basis)
Parameters Quantity
Oxalates
497.52±0.18
(mg/100g)
Phytic acid
119.41±0.14
(mg/100g)
Values are mean ± SE of three independent replications

4.1.5 Beta-carotene and Vitamin-C

Beta carotene and vitamin C were analysed in both the fresh as well as dehydrated
leaves. Data pertaining to the β-carotene and vitamin C have been given in Table 4.5. The β-
carotene content in fresh and dehydrated leaves was found to be 45890 and 104100 µg/100g,
respectively. It was found that the β-carotene content in curry leaves powder was significantly
higher than that of fresh leaves. Peaks of β-carotene received from HPLC analysis has been
given as supplementary material in appendix-II.
Table 4.5: Beta-Carotene and Vitamin C content of curry leaves
Raw Ingredients Fresh leaves Dehydrated leaves ‘t’- value
β- Carotene
45890 ± 5.23 104100 ± 4.16 6.20**
(µg/100g)
Vitamin-C
23.69 ± 0.24 2.94 ± 0.03 12.69**
(mg/100g)
Values are mean ± SE of three independent replications
**Significant at 1% level of significance

The Vitamin C content of fresh and dehydrated curry leaves was 23.69 and 2.94
mg/100g, respectively. Fresh curry leaves had higher vitamin content that of dehydrated
leaves. The freeze drying brought significant (P<0.05) reduction in the vitamin C content.

40
 Figure 4.1: β-carotene content of fresh curry leaves and curry leaves powder

4.1.6 Antioxidants
Data pertaining to the antioxidants contents and capacities i.e. total phenols, total
flavonoids, FRAP and DPPH radical scavenging activities of fresh as well as dried curry
leaves have been illustrated in Table 4.6. The total phenol content of fresh and dehydrated
curry leaves was 677.08 and 624.30 mgGAE/100g, respectively. Fresh curry leaves had
significantly (P<0.05) higher total phenol content than dehydrated leaves. Drying brought
slight reduction in total phenol content. Further, data indicated that the fresh leaves had higher
amount of total flavonoids i.e. 187.32 mgRE/100g than dehydrated leaves (155.65
mgRE/100g). Similar trend was observed for FRAP and DPPH radical scavenging activity.
The FRAP and DPPH radical scavenging activity of fresh leaves was observed as 775.03 and
56.05 mgTE/100g, respectively whereas the contents of both in dehydrated leaves were
650.36 and 51.67 mgTE/100g, respectively. Again a considerable decrease was observed in
FRAP and DPPH radical scavenging activity of curry leaves during drying.
Table 4.6: Antioxidants content of curry leaves

Raw Ingredients Fresh leaves Dehydrated leaves ‘t’- value

Total Phenols 677.08±0.88 624.30±1.32 37.2**

(mgGAE/100g)
Total Flavonoids 59.4**
187.32±0.28 155.65±0.57
(mgRE/100g)
DPPH 56.05±1.04 51.67±0.57 5.32*
(mgTE/100g)
FRAP 775.03±0.72 650.36±0.54 113**
(mgTE/100g)
Values are mean ± SE of three independent replications
**Significant at 1% level of significance
4.2 Sensory evaluation of curry leaves powder supplemented β-carotene rich
products

41
 The mean scores of sensory characteristics i.e. appearance, colour, texture, taste,
aroma and overall acceptability of control as well as CLP (5, 7.5 and 10 %) supplemented
buns, kulche, idli, dhokla, upma and uttapam have been presented in Table 4.7 to 4.12 and
figure 4.2 to 4.7.

4.2.1 Buns
Mean scores of colour of buns prepared with refined flour (control) was found in the
category of ‘liked very much’ i.e. 8.60, whereas the mean scores of colour for buns
supplemented with 5, 7.5 and 10 per cent of CLP (T 1, T2 and T3) were ranged from 7.10 to
7.63. It was observed that the buns prepared by incorporating 7.5 per cent CLP had highest
(7.63) scores of colour which were observed to be declined on further inclusion therefore
buns prepared with 10 per cent CLP had the lowest scores (7.10) of colour. However, the
colour of all three CLP supplemented buns (T 1, T2 and T3) was found to be acceptable and
adjudged as ‘liked moderately’ to ‘liked very much’ by the judges.
The mean scores for appearance of control buns were 8.30 consequently these were
adjudged as ‘liked very much’. Mean scores for appearance of T 1, T2 and T3 buns varied from
7.30 to 7.76 being highest for T 2 buns (7.76). As per the scores all the supplemented buns
were acceptable and adjudged between ‘liked moderately’ to ‘liked very much’ (Table 4.7)
Table 4.7: Mean sensory scores of CLP supplemented buns

Treatment Colour Appearance Aroma Texture Taste OAA

Buns
8.60±0.2 7.80±0.2 8.00±0.1 8.00±0.1
Control 8.30±0.26 8.14±0.13
2 5 5 5
7.50±0.1 8.40±0.1 7.90±0.1 8.60±0.1
T1 7.60±0.16 8.00±0.09
7 6 8 6
7.63±0.1 8.70±0.2 8.40±0.2 8.94±0.1
T2 7.76±0.26 8.29±0.18
8 1 2 6
7.10±0.1 8.00±0.2 7.90±0.1 7.80±0.2
T3 7.30±0.15 7.62±0.16
8 9 8 5
C.D.(P≤0.05) 0.53 0.62 0.68 N/A 0.53 0.40
Values are mean ± SD of twenty independent determinations
Control: 100% RF; T1: 95% RF + 5% CLP; T 2: 92.5% RF + 7.5% CLP; T3: 90% RF + 10% CLP; RF:
Refined flour; CLP: curry leaves powder

Mean scores of aroma of control buns were 7.80, these were adjudged as ‘liked
moderately’ by the panel of judges. As the level of incorporation of CLP was increased the
scores of aroma of buns were also increased. Mean scores of aroma of T 1, T2 and T3 buns
ranged from 8.00 to 8.70 and lied in the category of ‘liked very much’.
The mean scores given to the texture of control buns were 8.00 and these were
adjudged as ‘liked very much’ by the panel of judges. Mean scores of texture of T 1, T2 and T3
42
buns ranged from 7.90 to 8.40, being highest for T 2 buns. In terms of texture all the
supplemented buns were adjudged between ‘liked moderately’ to ‘liked very much’ (Table
4.7)
Mean scores of taste of control buns prepared from refined flour were 8.00 and were
adjudged as ‘liked very much’ by panel of judges. As the level of incorporation of curry
leaves powder increased the taste of T1 and T2 buns increased while they decreased further in
T3 buns. However, the taste of all three CLP supplemented buns was found within the
acceptable range. Mean scores of taste of T 1, T2 and T3 buns varied from 7.80 to 8.94 and as
per scores of taste, all supplemented buns were adjudged between ‘liked moderately’ to ‘liked
very much’ by the panel of judges.
As per the scores given to colour, appearance, aroma, texture and taste, the scores of
overall acceptability (OAA) were calculated and control buns had 8.14 scores for OAA. As a
result, the control buns fell in the category of ‘liked very much’. Mean scores of overall
acceptability of T1, T2 and T3 buns varied from 7.62 to 8.29 being highest for the T2 buns and
lowest for T3 buns. However, all the supplemented buns were acceptable and adjudged as
‘liked very much’ by the judges (Table 4.7).

Figure 4.2: Mean sensory scores of CLP supplemented buns

4.2.2 Kulche
Mean scores of colour of kulche prepared from refined flour (control) was found in
the category of ‘liked very much’ i.e. 8.67, whereas the mean scores of colour of T 1, T2 and T3
kulche were ranged from 6.68 to 8.33. It was observed that kulche prepared by incorporating
7.5 per cent of CLP had highest mean scores of colour (8.33) followed by the kulche prepared
by incorporating 5 per cent level (7.43) and the kulche incorporating 10 per cent of CLP
(6.68) had the lowest scores. As a result, the colour of kulche prepared by incorporation of 5,
7.5 and 10 per cent of CLP were adjudged between ‘liked slightly’ to ‘liked very much’.
43
 Mean appearance scores of kulche (control) were 8.50, which fell in the category of
‘liked very much’. Mean scores of appearance of T 1, T2 and T3 kulche varied from 6.56 to
8.17 and as per the scores of appearance all the supplemented kulche fell in the category of
‘liked slightly’ to ‘liked very much’ (Table 4.8)
Mean scores of aroma of control kulche prepared from refined flour were 8.11, these
were adjudged as ‘liked very much’ by judges. As the level of incorporation of curry leaves
powder increased the aroma of kulche was also increased up to 7.5 per cent level. However,
slight decline in aroma scores on further increased level was observed. The aroma of all the
supplemented kulche was observed within the acceptable range. Mean scores of aroma of T 1,
T2 and T3 kulche varied from 7.44 to 8.69 and these were adjudged between ‘liked
moderately’ to ‘liked very much’.

44
Table 4.8: Mean sensory scores of CLP supplemented kulche

Overall
Treatment Colour Appearance Aroma Texture Taste
Acceptability
Kulche
8.67±0.1
Control 8.50±0.15 8.11±0.14 8.17±0.19 8.17±0.17 8.32±0.13
4
7.43±0.1
T1 7.31±0.16 8.03±0.16 7.50±0.19 7.84±0.18 7.62±0.14
5
8.33±0.1
T2 8.17±0.15 8.69±0.11 8.28±0.18 8.07±0.15 8.31±0.16
6
6.68±0.1
T3 6.56±0.12 7.44±0.17 7.33±0.18 6.78±0.21 7.09±0.10
1
C.D.(P≤0.05) 0.40 0.40 0.41 0.51 0.50 0.30
Values are mean ± SD of twenty independent determinations
Control: 100% RF; T1: 95% RF + 5% CLP; T 2: 92.5% RF + 7.5% CLP; T3: 90% RF + 10% CLP; RF:
Refined flour; CLP: curry leaves powder

Mean scores of texture of control kulche were 8.17 and were adjudged as ‘liked very
much’ by the panel of judges. The scores of texture of kulche increased with increase in the
level of incorporation up to 7.5 per cent while further increase turned down the scores.
However, the texture of all the supplemented kulche was within the acceptable range. Mean
scores of texture of T1, T2 and T3 kulche ranged from 7.33 to 8.28 and as per the scores, all the
supplemented kulche fell in the category of ‘liked moderately’ to ‘liked very much’ (Table
4.8)
The mean scores of taste of control kulche were 8.17, subsequently these were
adjudged as ‘liked very much’ by the panel of judges. The taste of T 2 kulche scored maximum
and were adjudged as ‘liked very much’ followed by the T 1 and T3 kulche which were
adjudged as ‘liked slightly’ to ‘liked moderately’. The taste of all the supplemented kulche
was within the acceptable range. It was observed that the taste of T 2 kulche was liked over the
taste of control kulche.
As per the scores given to colour, appearance, aroma, texture and taste, the OAA
scores of CLP supplemented kulche were calculated and it was observed that control and (T 2)
buns had almost similar scores of OA that mean the T 2 buns were equally liked as control by
the judges. The overall acceptability of control as well as T 2 kulche fell in the category of
‘liked very much’. Mean scores of overall acceptability of T 1, T2 and T3 kulche varied from
7.09 to 8.31, being highest for the T 2 kulche and lowest for the T3 kulche. However, all the
supplemented kulche were found acceptable and adjudged between ‘liked moderately’ to
‘liked very much’ (Table 4.8) by the judges.
45
 Figure 4.3: Mean sensory scores of CLP supplemented Kulche

4.2.3 Idli
Mean scores of colour of control idli prepared from rice and black gram dhal (2:1)
was found 8.29 that fell in the category of ‘liked very much’, whereas the mean scores of
colour of T1, T2 and T3 idli were ranged from 6.47 to 8.05. It was observed that idli prepared
by incorporation of 7.5 per cent of CLP had highest mean score (8.05) of colour followed by
T1 (7.35) and T3 (6.47) idli. As a result, the colour of idli prepared by incorporating 5, 7.5 and
10 per cent of CLP was adjudged as ‘liked slightly’ to ‘liked very much’ by the panel of
judges (Table 4.9).
Mean scores of appearance of control idli were 8.12 which lied in the category ‘liked
very much’. Mean scores of appearance of T 1, T2 and T3 idli were in the range of 6.47 to 7.91,
being highest for T2 idli and lowest for T3 idli. As per the scores of appearance, all the
supplemented idli fell in the category of ‘liked slightly’ to ‘liked moderately’.
As per the mean scores of aroma (8.29) control idli were adjudged as ‘liked very
much’ by the panel of judges. The scores of aroma of idli increased with increase in the level
of incorporation upto 7.5 per cent whereas the scores were declined with further increase.
Mean scores of aroma T 1, T2 and T3 idli ranged from 6.94 to 8.14 being highest for the T 2 idli
(Table 4.9) followed by T1 and T3. As per the scores of aroma CLP supplemented idli were
adjudged between ‘liked slightly’ to ‘liked very much’.

46
Table 4.9: Mean sensory scores of CLP supplemented idli
Overall
Appearanc
Treatment Colour Aroma Texture Taste Acceptabilit
e
y
Idli
8.29±0.1 8.29±0.1 8.18±0.1 8.11±0.1
Control 8.12±0.14 8.20±0.11
1 4 3 6
7.35±0.1 7.64±0.2 7.64±0.2 7.58±0.2
T1 7.35±0.17 7.52±0.19
9 2 5 5
8.05±0.1 8.14±0.1 8.26±0.1 8.17±0.1
T2 7.91±0.15 8.11±0.14
3 7 8 9
6.47±0.1 6.94±0.3 6.47±0.2 6.17±0.1
T3 6.47±0.24 6.51±0.21
9 0 3 7
C.D.(P≤0.05) 0.46 0.51 0.62 0.58 0.57 0.48
Values are mean ± SD of twenty independent determinations
Control: 100% RBG; T1: 95% RBG + 5% CLP; T2: 92.5% RBG + 7.5% CLP; T3: 90% RBG + 10%
CLP; RBG: Rice + Black gram; CLP: curry leaves powder

Mean scores of texture of control idli were 8.18 and these were adjudged as ‘liked
very much’ by the panel of judges. Mean scores of texture of CLP supplemented idli i.e. T1,
T2 and T3 ranged from 6.47 to 8.26. T2 idli scored highest whereas T3 idli scored lowest (Table
4.9). Consequently, the texture of all the supplemented idli were adjudged between ‘liked
slightly’ to ‘liked very much’ by the panel of judges.
As per the mean scores of taste (8.11) control idli were adjudged as ‘liked very much’
by panel of judges. Mean scores of taste of T1, T2 and T3 idli varied from 6.17 to 8.17, these
were observed highest for the T 2 idli and lowest for T3 idli. However, the taste of all three
supplemented idli was found within the acceptable range and adjudged between ‘liked
slightly’ to ‘liked very much’ by the judges.
As per the scores given to colour, appearance, aroma, texture and taste, the OAA of
idli were calculated and it was found that idli prepared by supplementing 7.5 per cent of CLP
was most liked by the judges followed by T 1 idli. Mean scores of overall acceptability of
control idli was 8.20, as a result, it fells in the category of ‘liked very much’. On the other
hand overall acceptability of T1, T2 and T3 idli varied from 6.51 to 8.11 and consequently
curry leaves powder supplemented idli were adjudged between ‘liked slightly’ to ‘liked very
much’ by the judges (Table 4.9).

47
 Figure 4.4: Mean Sensory scores of CLP supplemented idli
4.2.4 Dhokla
Mean scores of colour of control dhokla prepared from bengal gram flour (100%)
were 8.35; consequently these were adjudged as ‘liked very much’ by the panel of judges.
The mean scores of colour of T 1, T2 and T3 dhokla varied from 6.47 to 7.70; therefore, the
colour of T1, T2 and T3 dhokla were adjudged as ‘liked slightly’ to ‘liked moderately’ by the
panel of judges (Table 4.10). It was observed that among the supplemented dhokla, the colour
of T2 dhokla scored maximum (7.70) followed by T1 (7.00) and T3 (6.47) dhokla.
Mean scores for appearance of control dhokla was 8.29, which fell in the category of
‘liked very much’. Mean scores of appearance of T 1, T2 and T3 dhokla were in the range of
6.53 to 7.70, being highest for the T 2 dhokla and lowest for T 3 dhokla. As per the scores of
appearance, all the supplemented dhokla were fallen in the category of ‘liked slightly’ to
‘liked moderately’.
Mean scores for aroma of control dhokla were 8.18 and were adjudged as ‘liked very
much’ by the panel of judges. The mean scores of aroma of T 1, T2 and T3 dhokla ranged from
7.12 to 7.94. As a result aroma of curry leaves powder supplemented dhokla was adjudged as
‘liked moderately’. Among the supplemented dhokla, aroma of T2 dhokla, had obtained the
maximum scores (7.94) whereas minimum scores (7.12) were observed for T 3 dhokla (Table
4.10).
Mean scores of texture of control dhokla were 8.23 and these were adjudged as ‘liked
very much’ by the panel of judges. Mean scores of texture of T 1, T2 and T3 dhokla ranged
from 6.18 to 7.71 therefore, the texture of all the supplemented dhokla were adjudged
between ‘liked slightly’ to ‘liked moderately’ (Table 4.10).
Table 4.10: Mean sensory scores of CLP supplemented dhokla

Overall
Treatment Colour Appearance Aroma Texture Taste
Acceptability
Dhokla

48
 Control 8.35±0.11 8.29±0.14 8.18±0.18 8.23±0.14 8.29±0.16 8.27±0.14
T1 7.00±0.08 7.21±0.10 7.41±0.15 7.65±0.24 7.12±0.17 7.28±0.13
T2 7.70±0.11 7.70±0,14 7.94±0.13 7.71±0.14 7.88±0.11 7.78±0.10
T3 6.47±0.17 6.53±0.12 7.12±0.17 6.18±0.19 6.41±0.12 6.54±0.10
C.D.(P≤0.005) 0.36 0.37 0.45 0.52 0.41 0.33
Values are mean ± SD of twenty independent determinations
Control: 100% BGF; T1: 95% BGF + 5% CLP; T2: 92.5% BGF + 7.5% CLP; T3: 90% BGF + 10%
CLP; BGF: Bengal gram flour; CLP: curry leaves powder

Mean scores of taste of control dhokla were 8.29 and were adjudged as ‘liked very
much’ by the panel of judges. The control dhokla scored maximum (8.29) for taste, followed
by T2 dhokla (7.88), T1 dhokla (7.12) and lowest scores for T3 dhokla (6.41). However, the
taste of all the supplemented dhokla was within the acceptable range. As per the scores of
taste all the supplemented dhokla were adjudged between ‘liked slightly’ to ‘liked
moderately’ by the panel of judges.
Overall acceptability of control and supplemented dhokla was calculated based on the
scores given to colour, appearance, aroma, texture and taste and it was observed that the T 1
and T2 dhokla had higher score for overall acceptability than T 3 however lower than the
control dhokla. The mean overall acceptability score of control dhokla were 8.27 and these
were adjudges as ‘liked very much’. Mean scores of overall acceptability of T 1, T2 and T3
dhokla varied from 6.54 to 7.78 and these were adjudged between ‘liked slightly’ to ‘liked
moderately’ by the panel of judges. (Table 4.10). Withing the CLP supplemented Dhokla T2
was liked the most by the judges. However, all the supplemented dhokla were acceptable by
the judges.

Figure 4.5: Mean sensory scores of CLP supplemented dhokla

4.2.5 Upma

49
 Mean scores of colour of control upma prepared with semolina (100%) was found in
the category of ‘liked very much’ as it scored 8.19. Whereas, the mean scores of colour for
upma prepared using semolina supplemented with 5, 7.5 and 10 per cent of curry leaves
powder were ranged from 6.56 to 7.91. It was observed that the upma prepared by
incorporating 7.5 per cent of CLP had highest mean score (7.91) whereas, the lowest scores
were given to upma prepared by incorporating 10 per cent of CLP (6.56). As a result, the
colour of upma prepared by incorporating 5, 7.5 and 10 per cent curry leaves powder was
adjudged between ‘liked slightly’ to ‘liked moderately’ and colour of all the supplemented
upma was acceptable by the panel of judges.
The scores of appearance of control upma were 8.25 and these fell in the category of
‘liked very much’. Mean scores of appearance of T 1, T2 and T3 upma varied from 6.56 to 7.96
and as per the scores, all the supplemented upma fell in the category of ‘liked slightly’ to
‘liked moderately’ (Table 4.11). The appearance of all the supplemented as well as control
upma was acceptable by the panel of judges. Upma prepared with 7.5 per cent
supplementation level of CLP scored maximum for appearance followed by T 1 whereas, T3
scored the lowest.
The mean scores of aroma of control upma were 7.87 and these were adjudged as
‘liked moderately’ by the panel of judges. The mean scores for aroma of T 1, T2 and T3 upma
varied from 7.37 to 7.97 and as per the scores, all the supplemented upma fell in the category
of ‘liked moderately’ and were found to be acceptable by the judges.
Table 4.11: Mean sensory scores of CLP supplemented upma

Overall
Treatment Colour Appearance Aroma Texture Taste
Acceptability
Upma
Control 8.19±0.10 8.25±0.11 7.87±0.15 8.06±0.06 8.06±0.14 8.08±0.09
T1 7.16±0.15 7.22±0.16 7.75±0.21 7.21±0.16 7.56±0.18 7.38±0.15
T2 7.91±0.17 7.96±0.18 7.97±0.13 7.75±0.16 7.65±0.19 7.85±0.14
T3 6.56±0.20 6.56±0.20 7.37±0.24 6.50±0.20 6.44±0.24 6.69±0.18
C.D.(P≤0.005) 0.46 0.48 N/A 0.45 0.55 0.41
Values are mean ± SD of twenty independent determinations
(Control: 100% semolina; T1: 95% semolina + 5% CLP; T2: 92.5% semolina + 7.5% CLP; T3:
90% semolina + 10% CLP; CLP: curry leaves powder)

Mean scores of texture of control upma were 8.06 and were adjudged as ‘liked very
much’ by the panel of judges. Mean scores of texture of T 1, T2 and T3 upma ranged from 6.50
to 7.75 and as per scores of texture, all the supplemented upma fell in the category of ‘liked
slightly’ to ‘liked moderately’ (Table 4.11). Among the supplemented upma, upma prepared

50
with 7.5 per cent of CLP scored maximum for texture followed by T 1 whereas, T3 scored the
lowest.
Mean scores of taste of control upma were 8.06 and were adjudged as ‘liked very
much’ by the panel of judges. The control upma (8.06) scored maximum for taste, followed
by T2 upma (7.65), T1 upma (7.56) and lowest scores were obtained by T3 upma (6.44).
However, the taste of all the supplemented upma was within the acceptable range. As per the
scores of taste, all the supplemented upma were adjudged between ‘liked slightly’ to ‘liked
moderately’ by the panel of judges.
As per the scores given to colour, appearance, aroma, texture and taste, the overall
acceptability of upma was calculated and it was found that upma prepared by supplementing
7.5 per cent of CLP was most liked by the panel of judges followed by T 1 upma. Mean scores
of overall acceptability of control upma was 8.08, as a result, it fells in the category of ‘liked
very much’. On the other hand overall acceptability of T 1, T2 and T3 upma varied from 6.69 to
7.85 and consequently CLP supplemented upma were adjudged between ‘liked slightly’ to
‘liked moderately’ by the judges (Table 4.11).

Figure 4.6: Mean sensory scores of CLP supplemented upma

4.2.6 Uttapam
According to the mean scores of colour (8.00), control uttapam prepared from rice
and black gram dhal (2:1) fell in the category of ‘liked very much’ by the panel of judges. The
mean scores of colour of T1, T2 and T3 uttapam varied from 6.40 to 7.83; therefore, the colour
of uttapam prepared by incorporating 5, 7.5 and 10 per cent CLP were adjudged as ‘liked
slightly’ to ‘liked moderately’ by the panel of judges (Table 4.12). It was observed that
among the supplemented uttapam, the colour of T2 uttapam scored maximum (7.83) followed

51
by T1 uttapam (7.07) and T3 uttapam scored minimum (6.40) however, all the supplemented
uttapam were found to be acceptable by the panel of judges.
Mean scores for appearance of control uttapam were 8.13, which fell in the category
of ‘liked very much’. Mean scores of appearance of T 1, T2 and T3 uttapam were in the range
of 6.20 to 7.66, being highest for the T2 uttapam and lowest for T3 uttapam. As per the scores
of appearance, all the supplemented uttapam had fallen in the category of ‘liked slightly’ to
‘liked moderately’ (Table 4.12).
Mean scores of aroma of control uttapam were 7.46 and were adjudged as ‘liked
moderately’ by the panel of judges. With the increase of curry leaves powder in control
formulation, the scores of aroma of T 1 and T2 uttapam were also increased whereas, further
increase in T3 uttapam caused a declined scores. However, the aroma of all the supplemented
uttapam was within the acceptable range. The mean scores of aroma of T 1, T2 and T3 uttapam
ranged from 7.26 to 8.06, therefore aroma of curry leaves powder supplemented uttapam
were adjudged as ‘liked moderately’ to ‘liked very much’. Among the supplemented
products, the mean scores of aroma of T 2 uttapam, had shown the maximum scores (8.06)
whereas it was observed minimum for T3 uttapam (7.26) (Table 4.12).
Table 4.12 Mean sensory scores of CLP supplemented uttapam
Overall
Appearanc
Treatment Colour Aroma Texture Taste Acceptabilit
e
y
Uttapam

Control 8.00±0.0 7.46±0.1 8.00±0.0 8.00±0.0

8.13±0.13 7.92±0.08
9 6 9 9

T1 7.07±0.1 8.00±0.2 7.13±0.2 7.46±0.2

7.20±0.17 7.37±0.16
2 1 1 5

T2 7.83±0.1 8.06±0.1 7.86±0.1 8.13±0.1

7.66±0.18 7.91±0.13
5 8 6 3

T3 6.40±0.1 7.26±0.2 6.40±0.2 6.27±0.2

6.20±0.20 6.52±0.19
9 6 7 2
C.D.
(P≤0.005) 0.41 0.49 0.60 0.56 0.54 0.42
Values are mean ± SD of twenty independent determinations
Control: 100% RBG; T1: 95% RBG + 5% CLP; T2: 92.5% RBG + 7.5% CLP; T3: 90% RBG + 10%
CLP; RBG: Rice + Black gram; CLP: curry leaves powder

Mean scores of texture of control uttapam were 8.00 and these were adjudged as
‘liked very much’ by the panel of judges. The mean scores of texture of T 1, T2 and T3 uttapam
ranged from 6.40 to 7.86 and as per the scores, all the supplemented uttapam fell in the

52
category of ‘liked slightly’ to ‘liked moderately’ (Table 4.12). However, the texture of all the
supplemented uttapam was within the acceptable range.
The mean scores of taste of control uttapam were 8.00 subsequently these were
adjudged as ‘liked very much’ by the panel of judges. The taste of T 2 uttapam scored
maximum (8.13) and were adjudged as ‘liked very much’ followed by the control uttapam
(8.00), then T1 uttapam (7.46) and T3 uttapam (6.27) which were adjudged as ‘liked slightly’
to ‘liked very much’. The taste of all the supplemented uttapam was within the acceptable
range. It was observed that the taste of T 2 uttapam was liked over the taste of control uttapam.
As per the scores given to colour, appearance, aroma, texture and taste, the overall
acceptability of T2 uttapam was as much as it was of control uttapam as both the uttapam
scored almost similar. The overall acceptability of both the control and T 2 uttapam fell in the
category of ‘liked moderately’. Mean scores of overall acceptability of T 1, T2 and T3 uttapam
varied from 6.52 to 7.91, being highest for the T 2 uttapam and lowest for the T3 uttapam.
However, all the supplemented uttapam were adjudged as ‘liked moderately’ (Table 4.12).

Figure 4.7: Mean sensory scores of CLP supplemented uttapam

4.3 Nutritional composition of CLP supplemented β-carotene rich products

On the basis of sensory evaluation of buns, kulche, idli, dhokla, upma and uttapam
prepared with all the supplementation levels i.e. 5, 7.5 and 10 per cent level of incorporation
of curry leaves powder were found acceptable and liked by the panel of judges. The results of
nutritional composition of control as well as supplemented products have been described
below:
4.3.1 Proximate composition

53
 The data in respect of proximate composition of buns, kulche, idli, dhokla, upma and
uttapam prepared with control and 5, 7.5 and 10 per cent level of incorporation of curry
leaves powder have been presented in Table 4.13 to 4.15.
Buns
The control buns prepared with 100 per cent refined flour contained 28.65 per cent of
moisture, 10.37 per cent of crude protein, 8.54 per cent of crude fat, 0.85 per cent of crude
fibre, 1.31 per cent of ash and 50.29 per cent of carbohydrates, which were found to be
increased significantly (P≤0.05) in T1, T2 and T3 buns except the moisture, crude fat and total
carbohydrates. A significant decrease was observed for moisture, crude fat and total
carbohydrates in CLP supplemented buns (Table 4.13). Moisture, crude protein, crude fat,
crude fibre, ash and total carbohydrate of three types of curry leaves supplemented buns
ranged from 26.45 to 27.87, 10.89 to 11.38, 7.92 to 8.32, 1.02 to 1.71, 1.94 to 2.75 and 49.62
to 49.90 per cent, respectively. Maximum content of crude protein, crude fibre and ash were
observed in T3 buns, whereas maximum content of moisture, crude fat and total carbohydrates
were found in control followed by T1 buns.

54
Table 4.13: Proximate composition of CLP supplemented buns and kulche (%, on dry
weight basis)

Treatment Moisture Crude Crude Crude Total

Ash
s * protein fat fibre CHO’s
Buns
8.54±0.0 1.31±0.0 50.29±0.1
Control 28.65±0.05 10.37±0.01 0.85±0.03
1 1 0
8.32±0.0 1.94±0.0 49.90±0.0
T1 27.87±0.05 10.89±0.01 1.02±0.01
2 3 5
8.10±0.0 2.44±0.0 49.62±0.1
T2 27.11±0.05 11.17±0.03 1.51±0.03
2 1 3
7.92±0.0 2.75±0.0 49.75±0.0
T3 26.45±0.07 11.38±0.04 1.71±0.03
2 1 9
CD
0.19 0.09 0.08 0.09 0.06 0.32
(P<0.05)
Kulche
3.04±0.0 1.38±0.0 60.12±0.0
Control 25.46±0.08 9.801±0.01 0.25±0.03
2 2 6
2.80±0.0 1.96±0.0 61.23±0.0
T1 23.07±0.02 10.24±0.02 0.72±0.01
2 2 6
2.67±0.0 2.47±0.0 60.94±0.0
T2 22.44±0.05 10.51±0.01 0.93±0.01
2 4 3
2.54±0.0 2.71±0.0 61.55±0.0
T3 21.36±0.05 10.82±0.02 1.03±0.01
1 7 6
CD
0.19 0.05 0.06 0.06 0.14 0.18
(P<0.05)
Values are mean ± SD of three independent determinations; * Moisture was analysed on fresh weight basis
Control: 100% RF; T1: 95% RF + 5% CLP; T 2: 92.5% RF + 7.5% CLP; T3: 90% RF + 10% CLP; RF:
Refined flour; CLP: curry leaves powder

Kulche
A similar trend for proximate composition of kulche as buns was observed. The
contents of moisture, crude protein, crude fat, crude fibre, ash and total carbohydrates in
kulche prepared with 100 per cent refined flour were observed as 25.46, 9.80, 3.04, 0.25, 1.38
and 60.12 per cent, respectively, which were found to be increased significantly (P≤0.05) in
T1, T2 and T3 kulche except the moisture, crude fat and total carbohydrates. The moisture,
crude fat and total carbohydrates were found to be decreased significantly on each
supplementing level of curry leaves powder (Table 4.13).
The contents of moisture, crude protein, crude fat, crude fibre, ash and total
carbohydrates of T1, T2 and T3 kulche ranged from 21.36 to 23.07, 10.24 to 10.82, 2.54 to
2.80, 0.72 to 1.03, 1.96 to 2.71 and 60.94 to 61.55, respectively. Maximum contents of crude

55
protein, crude fibre and ash were observed in T3 kulche, whereas the maximum contents of
moisture, crude fat and were found in T1 kulche.
Idli
The control idli prepared with rice and black gram dhal (2:1) contained 54.73 per cent
of moisture, 11.78 per cent of crude protein, 0.81 per cent of crude fat, 0.38 per cent of crude
fibre, 0.71 per cent of ash and 31.56 per cent of total carbohydrates. The contents of crude
protein, crude fibre, ash and total carbohydrates increased significantly (P≤0.05) on each
supplementing level of curry leaves powder. A significant decrease was found in moisture
and crude fat while substituting 5, 7.5 and 10 per cent with curry leaves powder (Table 4.14)
in idli.
The contents of moisture, crude protein, crude fat, crude fibre, ash and total
carbohydrates of T1, T2 and T3 idli ranged from 49.48 to 53.28, 11.96 to 12.59, 0.43 to 0.65,
0.85 to 1.34, 1.29 to 1.85 and 31.94 to 34.30 per cent, respectively. Maximum contents of
crude protein, crude fibre, ash and total carbohydrates were observed in T3 idli, whereas the
maximum contents of moisture and crude fat were found in T1 idli.
Table 4.14: Proximate composition of CLP supplemented idli and dhokla (%, on dry
weight basis)

Treatment Moisture Crude Crude Crude Total

Ash
s * protein fat fibre CHO’s
Idli
0.81±0.0 0.71±0.0 31.56±0.0
Control 54.73±0.08 11.78±0.02 0.38±0.02
2 2 6
0.65±0.0 1.29±0.0 31.94±0.0
T1 53.28±0.06 11.96±0.02 0.85±0.03
2 2 3
0.55±0.0 1.55±0.0 33.13±0.0
T2 51.51±0.12 12.20±0.04 1.09±0.01
2 2 7
0.43±0.0 1.85±0.0 34.30±0.0
T3 49.48±0.17 12.59±0.02 1.34±0.03
1 2 9
CD
0.38 0.10 0.05 0.07 0.08 0.22
(P<0.05)
Dhokla
5.17±0.0 2.26±0.1 14.47±0.0
Control 58.77±0.10 16.82±0.02 2.52±0.07
1 0 8
4.95±0.0 2.71±0.0 14.59±0.0
T1 57.57±0.06 17.20±0.01 2.98±0.01
2 2 8
4.74±0.0 3.15±0.0 14.88±0.0
T2 56.52±0.11 17.39±0.01 3.33±0.02
2 1 5
4.59±0.0 3.57±0.0 15.11±0.0
T3 55.74±0.17 17.53±0.03 3.48±0.01
2 1 6
CD
0.37 0.06 0.05 0.12 0.10 0.23
(P<0.05)
56
Values are mean ± SD of three independent determinations
Idli control: Rice (66.33) and Black Gram Dhal (33.33) (2:1), Dhokla control: 100% BGF: Bengal
gram flour
T1: CLP@5%, T2: CLP@7.5%, T3: CLP@10%; CLP: Curry Leaves Powder
* Moisture was analysed on fresh weight basis

Dhokla
The contents of moisture, crude protein, crude fat, crude fibre, ash and total
carbohydrates of control dhokla were observed as 58.77, 16.82, 5.17, 2.52, 2.26 and 14.47 per
cent, respectively which were found to be increased significantly (P≤0.05) in T1, T2 and T3
dhokla except moisture and crude fat. A significant decrease for moisture and crude fat of
dhokla was observed while incorporating 5, 7.5 and 10 per cent of curry leaves powder.
The contents of moisture, crude protein, crude fat, crude fibre, ash and total
carbohydrates contents within three types of dhokla developed with incorporation of curry
leaves powder ranged from 55.74 to 57.57, 17.20 to 17.53, 4.59 to 4.95, 2.98 to 3.48, 2.71 to
3.57 and 14.59 to 15.11 per cent, respectively. T3 dhokla had the maximum amounts of crude
protein, crude fibre, ash and total carbohydrates whereas; T1 dhokla contained the maximum
amount of moisture and crude fat.
Upma
The control upma prepared with 100 per cent of semolina contained 45.55 per cent of
moisture, 11.10 per cent of crude protein, 6.51 per cent of crude fat, 1.31 per cent of crude
fibre, 3.90 per cent of ash and 31.63 per cent of total carbohydrates. The contents of crude
protein, crude fibre, ash and total carbohydrates increased significantly (P≤0.05) on each
supplementing level of CLP. However, a significant decrease in moisture and crude fat was
observed while substituting 5, 7.5 and 10 per cent of curry leaves powder in upma.
The contents of moisture, crude protein, crude fat, crude fibre, ash and total
carbohydrates of T1, T2 and T3 upma ranged from 42.62 to 44.78, 11.44 to 12.07, 5.90 to 6.25,
1.77 to 2.29, 4.41 to 4.97 and 30.63 to 32.16 per cent, respectively. Maximum contents of
crude protein, crude fibre, ash and total carbohydrates were observed in T3 upma however, the
maximum contents of moisture and crude fat were found in T1 upma (Table 4.15)
Table 4.15: Proximate composition of CLP supplemented upma and uttapam (%, on dry
weight basis)

Treatment Moisture Crude Crude Total

Crude fat Ash
s * protein fibre CHO’s
Upma
3.90±0.0 31.63±0.0
Control 45.55±0.14 11.10±0.02 6.51±0.03 1.31±0.01
2 8
4.41±0.0 31.39±0.1
T1 44.78±0.12 11.44±0.02 6.25±0.02 1.77±0.02
1 0
T2 44.67±0.04 11.73±0.01 6.07±0.03 2.06±0.04 4.81±0.0 30.63±0.1
57
 1 1
4.97±0.0 32.16±0.0
T3 42.62±0.18 12.07±0.02 5.90±0.02 2.29±0.02
2 5
CD
0.43 0.06 0.08 0.08 0.05 0.29
(P<0.05)
Uttapam
10.91±0.0 0.84±0.0 15.84±0.0
Control 58.85±0.06 12.59±0.02 0.99±0.03
2 1 5
10.37±0.0 1.39±0.0 15.75±0.0
T1 58.15±0.07 12.91±0.01 1.46±0.01
2 1 9
10.09±0.0 1.69±0.00 1.67±0.0 16.33±0.0
T2 57.31±0.08 13.21±0.01
3 7 1 9
1.94±0.0 16.05±0.0
T3 56.79±0.08 13.48±0.01 9.86±0.03 1.92±0.02
1 3
CD
0.24 0.05 0.08 0.03 0.04 0.24
(P<0.05)
Values are mean ± SD of three independent determinations
Upma control: 100% Semolina and Uttapam control: 100% Rice (66.33) and Black Gram Dhal (33.33)
(2:1)
T1: CLP@5%, T2: CLP@7.5%, T3: CLP@10%; CLP: Curry Leaves Powder
* Moisture was analysed on fresh weight basis

58
Uttapam
The control uttapam prepared with rice and black gram dhal (2:1) contained 58.85 per
cent of moisture, 12.59 per cent of crude protein, 10.91 per cent of crude fat, 0.99 per cent of
crude fibre, 0.84 per cent of ash and 15.84 per cent of total carbohydrates. The contents of
crude protein, crude fibre, ash and total carbohydrates increased significantly (P≤0.05) on
each supplementing level of curry leaves powder. A considerable decrease was found in
moisture and crude fat while substituting 5, 7.5 and 10 per cent of curry leaves powder in
uttapam.
The contents of moisture, crude protein, crude fat, crude fibre, ash and total
carbohydrates of T1, T2 and T3 uttapam ranged from 56.79 to 58.15, 12.91 to 13.48, 9.86 to
10.37, 1.46 to 1.92, 1.39 to 1.94 and 15.75 to 16.33 per cent, respectively. Maximum contents
of crude protein, crude fibre and ash were observed in T 3 uttapam, whereas the maximum
contents of moisture and crude fat were found in T 1 uttapam (Table 4.15).
Irrespective of supplementation of CLP, uttapam within the six products contained
maximum amount of moisture (58.15) followed by dhokla (57.57), idli (53.28), upma (44.78),
buns (27.87) and kulche (23.07). Crude protein was found maximum in dhokla followed by
uttapam, idli, upma, buns and kulche. The crude fat content was found maximum in uttapam
followed by buns, upma, dhokla, kulche and idli. Crude fibre was observed to be highest in
dhokla followed by upma, uttapam, buns, idli and Kulche. Ash content was observed highest
in upma followed by dhoka, kulche, buns, uttapam and idli whereas total carbohydrates was
highest in kulche followed by buns, idli, upma, uttapam and dhokla.
4.3.2 Dietary fibre constituents
The data obtained for soluble, insoluble and total dietary fibre of control and curry
leaves powder supplemented products have been presented in Table 4.16 to 4.18.
Buns
The soluble dietary fibre content of control buns was 0.63 per cent. With the
incorporation of 5, 7.5 and 10 per cent of curry leaves powder the soluble dietary fibre
content of buns was increased significantly. Soluble dietary fibre content of curry leaves
powder supplemented buns was observed in the range of 0.86 to 1.08 per cent. Among the
supplemented buns, T3 buns had the highest amount of soluble dietary fibre (1.08 %) whereas,
T1 had the lowest amount of soluble dietary fibre (0.86 %).
Insoluble dietary fibre content of control buns was observed to be 2.11 per cent,
which was increased significantly with each level of incorporation of curry leaves powder.
Among the three types of supplemented buns, T3 buns showed maximum content (7.63 %) of
insoluble dietary fibre followed by T2 (6.24 %) and T1 (4.85 %).

59
Table 4.16: Dietary fibre content of CLP supplemented buns and kulche (%, on dry
weight basis)
Treatments Soluble dietary fibre Insoluble dietary fibre Total dietary fibre
Buns
Control 0.63±0.01 2.11±0.02 2.74±0.03
T1 0.86±0.02 4.85±0.02 5.71±0.01
T2 0.95±0.02 6.24±0.02 7.19±0.03
T3 1.08±0.02 7.63±0.01 8.71±0.04
CD (P<0.05) 0.06 0.06 0.09
Kulche
Control 0.61±0.01 2.04±0.02 2.65±0.03
T1 0.81±0.01 4.74±0.02 5.56±0.02
T2 0.93±0.01 6.14±0.02 7.07±0.02
T3 1.03±0.01 7.54±0.02 8.57±0.02
CD (P<0.05) 0.03 0.08 0.08
Values are mean ± SD of three independent determinations
Control: 100% RF; T1: 95% RF + 5% CLP; T 2: 92.5% RF + 7.5% CLP; T3: 90% RF + 10% CLP; RF:
Refined flour; CLP: curry leaves powder

With respect to total dietary fibre content of control buns prepared using refined flour
had 2.74 per cent, which increased significantly (P≤0.05) with each supplementation level of
curry leaves powder in control formulation. The contents of total dietary fibre within the three
types of supplemented buns varied from 5.71 to 8.71 per cent, being highest in T3 while
lowest in T1 buns.
Kulche
Soluble dietary fibre content of control as well as curry leaves supplemented kulche
ranged from 0.61 to 1.03 per cent. With the incorporation of 5, 7.5 and 10 per cent of curry
leaves powder the soluble dietary fibre content of kulche was increased significantly. Among
the supplemented kulche, T3 kulche had the highest amount of soluble dietary fibre (1.03 %)
whereas, T1 had lowest amount of soluble dietary fibre (0.81 %).
Insoluble dietary fibre content of control kulche was observed to be 2.04 per cent,
which was increased significantly with each level of incorporation of curry leaves powder.
Among the three types of supplemented kulche, T3 kulche showed maximum content (7.54 %)
of insoluble dietary fibre followed by T2 (6.14 %) and T1 (4.74 %) kulche.
With respect to total dietary fibre content of control kulche prepared using refined
flour had 2.65 per cent, which increased significantly (P≤0.05) with each supplementation
level of curry leaves powder in control formulation. The contents of total dietary fibre within
the three types of supplemented kulche varied from 5.51 to 8.57 per cent, being highest in T 3
and lowest in T1 kulche (Table 4.16).
60
Table 4.17: Dietary fibre content of CLP supplemented idli and dhokla (%, on dry weight
basis)
Treatments Soluble dietary fibre Insoluble dietary fibre Total dietary fibre
Idli
Control 3.73±0.08 8.54±0.04 12.27±0.06
T1 4.25±0.07 10.54±0.05 14.79±0.06
T2 4.83±0.03 11.55±0.04 16.39±0.03
T3 5.25±0.07 13.51±0.08 18.75±0.04
CD (P<0.05) 0.22 0.18 0.16
Dhokla
Control 4.22±0.06 8.55±0.06 12.77±0.12
T1 4.46±0.05 10.33±0.05 14.79±0.09
T2 4.66±0.06 11.66±0.05 16.32±0.10
T3 5.19±0.05 12.74±0.05 17.93±0.05
CD (P<0.05) 0.18 0.18 0.31
Values are mean ± SD of three independent determinations
Idli control: Rice (66.33) and Black Gram Dhal (33.33) (2:1), Dhokla control: 100% BGF: Bengal
gram flour
T1: CLP@5%, T2: CLP@7.5%, T3: CLP@10%; CLP: Curry Leaves Powder

Idli
The soluble dietary fibre content of control idli prepared with rice and black gram
dhal (2:1) was 3.73 per cent. With the incorporation of 5, 7.5 and 10 per cent of curry leaves
powder the soluble dietary fibre content of idli was increased significantly. Soluble dietary
fibre content of curry leaves powder supplemented idli was ranged from 4.25 to 5.25 per cent.
Among the supplemented idli, T3 idli had the highest amount of soluble dietary fibre (5.25 %)
whereas, T1 had lowest amount of soluble dietary fibre (3.73 %).
Insoluble dietary fibre content of control idli was observed as 8.54 per cent, which
was increased significantly with each level of incorporation of curry leaves powder. Among
the three types of supplemented idli, T3 idli contained maximum amounts (13.51 %) of
insoluble dietary fibre followed by T2 (11.55 %) and T1 (10.54 %) idli.
With respect to total dietary fibre content of control idli prepared with rice and black
gram dhal (2:1) had 12.27 per cent, which increased significantly (P≤0.05) with each
supplementation level of curry leaves powder in control formulation. The contents of total
dietary fibre within the three types of supplemented idli varied from 14.49 to 18.75 per cent,
being highest in T3 and lowest in idli prepared using 5 per cent of curry leaves powder (T 1).
Dhokla
Soluble dietary fibre content of control as well as curry leaves supplemented dhokla
ranged from 4.22 to 5.19 per cent. With the incorporation of 5, 7.5 and 10 per cent of curry
leaves powder the soluble dietary fibre content of dhokla was increased significantly. Among
the supplemented dhokla, T3 dhokla prepared using 10 per cent of curry leaves powder had the
highest amount of soluble dietary fibre (5.19 %) however, it was observed lowest in T1 dhokla
(4.46 %).
61
 Insoluble dietary fibre content of control dhokla was observed as 8.55 g/100g and that
increased significantly with each level of incorporation of curry leaves powder. Among the
three types of supplemented dhokla, T3 dhokla contained maximum amounts (12.74 g/100g)
of insoluble dietary fibre followed by T2 (11.66 %) and T1 (10.33 %) dhokla.
With respect to total dietary fibre content of control dhokla prepared using refined
flour had 12.77 per cent, and that increased significantly (P≤0.05) with each supplementation
level of curry leaves powder in control formulation. The contents of total dietary fibre within
the three types of supplemented dhokla varied from 14.79 to 17.93 per cent, being highest in
T3 and lowest in T1 dhokla (Table 4.17).
Upma
Soluble dietary fibre content of control upma prepared using semolina 100 per cent
was found to be 4.61 g/100g. On the various levels of supplementation of curry leaves powder
the soluble dietary fibre content of upma was increased significantly. Soluble dietary fibre
content of control and curry leaves powder supplemented upma was ranged from 4.61 to 6.10
per cent.
Insoluble dietary fibre content of control upma was found to be 14.52 per cent and
that was increased significantly with the incorporation of curry leaves powder. Among the
three types of curry leaves powder supplemented upma, T3 upma had highest (17.60 %)
insoluble dietary fibre followed by T2 (16.84 %) and then by T1 (15.16 %) upma (Table 4.18).
Control upma contained 19.14 per cent of total dietary fibre which was increased
significantly (P≤0.05) with each level of supplementation of CLP. The contents of total
dietary fibre within the upma supplemented with curry leaves powder varied from 20.48 to
23.70 per cent, being highest in T3 and lowest in T1 upma.
Table 4.18: Dietary fibre content of CLP supplemented upma and uttapam (%, on dry
weight basis)
Treatments Soluble dietary fibre Insoluble dietary fibre Total dietary fibre
Upma
Control 4.61±0.07 14.52±0.09 19.14±0.07
T1 5.26±0.07 15.16±0.04 20.48±0.04
T2 5.31±0.05 16.84±0.08 22.15±0.03
T3 6.10±0.05 17.60±0.07 23.70±0.11
CD (P<0.05) 0.21 0.24 0.23
Uttapam
Control 5.12±0.05 12.55±0.06 17.67±0.11
T1 5.35±0.04 13.35±0.08 18.69±0.10
T2 5.86±0.04 14.78±0.12 20.64±0.15
T3 6.38±0.07 15.26±0.07 21.64±0.13
CD (P<0.05) 0.17 0.28 0.41
Values are mean ± SD of three independent determinations
Upma control: 100% Semolina and Uttapam control: 100% Rice (66.33) and Black Gram Dhal (33.33) (2:1)
T1: CLP@5%, T2: CLP@7.5%, T3: CLP@10%; CLP: Curry Leaves Powder

62
Uttapam
The soluble dietary fibre content of control uttapam prepared with rice and black
gram dhal (2:1) was 5.12 per cent. With the incorporation of 5, 7.5 and 10 per cent of curry
leaves powder the soluble dietary fibre content of uttapam was increased significantly.
Soluble dietary fibre content of curry leaves powder supplemented uttapam was observed in
the range of 5.35 to per cent. Among the supplemented uttapam, T3 uttapam prepared using
10 per cent of curry leaves powder had the highest amount of soluble dietary fibre (6.38 %)
whereas, T1 uttapam had the lowest amount of soluble dietary fibre (5.35 %).
Insoluble dietary fibre content of control uttapam was found to be 12.55 per cent,
which was increased significantly with each level of incorporation of curry leaves powder.
Among the three types of supplemented uttapam, T3 uttapam had maximum content (15.26
%) of insoluble dietary fibre followed by T2 (14.78 %) and T1 (13.35 %) uttapam.
With respect to total dietary fibre content of control uttapam had 17.67 per cent,
which increased significantly (P≤0.05) with each supplementation level of curry leaves
powder in control formulation. The contents of total dietary fibre within the three types of
supplemented uttapam varied from 18.69 to 21.64 per cent, being highest in T 3 and lowest in
uttapam prepared using 5 per cent of curry leaves powder (T 1).
4.3.3 Total and available minerals
Data pertaining to the total and available (in vitro) calcium, iron and zinc of control
and curry leaves powder supplemented buns, kulche, idli, dhokla, upma and uttapam have
been given in Table 4.19 to 4.21.
Buns
Calcium content of control buns were observed as 41.47 mg/100g, which was varied
from 147.75 to 251.22 mg/100g within three types of curry leaves powder supplemented
buns. T3 buns contained maximum (251.22 mg/100g) contents of total calcium followed by T 2
(201.09 mg/100g) and T1 (147.75 mg/100g) buns. All the three types of buns prepared using
curry leaves powder had significantly (P<0.05) higher contents of total calcium than that of
control buns. The calcium content among four types of buns including control differed
significantly (P<0.05).
The iron content of control buns was observed as 1.71 mg/100g, which was found to
be increased significantly (P<0.05) with the supplementation of curry leaves powder and
ranged from 2.59 to 3.66 mg/100g. The iron content within four types of buns including
control differed significantly, being highest in T3 buns followed by T2, T1 and control buns.
The zinc content of control buns was 1.80 mg/100g whereas it ranged from 1.97 to
2.17 mg/100g in the curry leaves powder supplemented buns. T 3 buns had maximum zinc
content followed by T2 (2.09 mg/100g), T1 (1.97 mg/100g) and minimum in control buns

63
(1.80 mg/100g). All three types of curry leaves supplemented buns had significantly (P<0.05)
higher contents of zinc than that of control buns (Table 4.19).
The per cent availability of calcium, iron and zinc in control as well as CLP
supplemented buns was ranged from 32.01 to 34.96, 5.36 to 5.73 and 11.23 to 12.61,
respectively.
Control buns contained 13.27, 0.09 and 0.20 mg/100g of in vitro available calcium,
iron and zinc respectively. The contents of in vitro available calcium, iron and zinc within
curry leaves powder supplemented buns ranged from 48.94 to 87.84, 0.14 to 0.21 and 0.23 to
0.27 mg/100g respectively.
Table 4.19: Total and available (in vitro) mineral (mg/100g) content of CLP
supplemented buns and kulche (on dry weight basis)
Ca Fe Zn
Treatment
Total Available Total Available Total Available
Buns
13.27±0.01 0.09±0.01 0.20±0.03
Control 41.47±0.26 1.71±0.04 1.80±0.02
(32.01) (5.36) (11.23)
48.94±0.03 0.14±0.01 0.23±0.03
T1 147.75±0.05 2.59±0.01 1.97±0.02
(33.13) (5.41) (12.13)
68.85±0.04 0.19±0.01 0.26±0.05
T2 201.09±0.00 3.11±0.01 2.09±0.03
(34.23) (5.63) (12.45)
87.84±0.04 0.21±0.01 0.27±0.05
T3 251.22±0.02 3.66±0.03 2.17±0.05
(34.96) (5.73) (12.61)
CD (P<0.05) 0.44 0.10 0.08 0.03 0.10 N/S
Kulche
10.79±0.04 0.09±0.01 0.19±0.03
Control 32.32±0.06 1.77±0.03 1.55±0.01
(33.34) (5.21) (12.28)
47.19±0.02 0.16±0.01 0.21±0.03
T1 136.61±0.13 2.71±0.02 1.73±0.06
(34.53) (5.39) (12.09)
66.69±0.02 0.19±0.01 0.22±0.03
T2 189.53±0.10 3.22±0.02 1.83±0.07
(35.18) (5.68) (12.13)
86.91±0.02 0.23±0.01 0.24±0.03
T3 242.17±0.08 3.72±0.02 1.91±0.04
(35.89) (5.83) (12.32)
CD (P<0.05) 0.32 0.08 0.07 0.04 0.18 N/S
Values are mean ± SD of three independent determinations
Control: 100% RF; T1: 95% RF + 5% CLP; T 2: 92.5% RF + 7.5% CLP; T3: 90% RF + 10% CLP; RF:
Refined flour; CLP: curry leaves powder

Kulche
Calcium content of control kulche was observed as 32.32 mg/100g, which was varied
from 136.61 to 242.17 mg/100g within three types of curry leaves powder supplemented
kulche. T3 kulche contained maximum (242.17 mg/100g) contents of total calcium followed
by T2 (189.53 mg/100g) and T1 (136.61 mg/100g) kulche. All the three types of kulche
prepared using curry leaves powder had significantly (P<0.05) higher contents of total
calcium than that of control kulche. The calcium content among four types of kulche
including control was differed significantly (P<0.05).
64
 The iron content of control kulche was found to be 1.77 mg/100g and that was found
to be increased significantly (P<0.05) with the supplementation of CLP and ranged from 2.71
to 3.72 mg/100g. The iron content within four types of kulche including control differed
significantly, being highest in T3 kulche followed by T2, T1 and control kulche.
The zinc content of control kulche was 1.55 mg/100g whereas it ranged from 1.73 to
1.91 mg/100g in the CLP supplemented kulche. T3 kulche had maximum zinc content
followed by T2 (1.83 mg/100g), T1 kulche (1.73 mg/100g) and minimum was observed in
control kulche (1.55 mg/100g). All three types of curry leaves supplemented kulche had
significantly (P<0.05) higher contents of zinc than that of control kulche (Table 4.19).
Control as well as CLP supplemented kulche had 33.34 to 35.89, 5.21 to 5.83 and
12.28 to 12.32 (in vitro) per cent availability of calcium, iron and zinc, respectively. As a
results, control kulche contained 10.79, 0.09 and 0.19 mg/100g of available calcium, iron and
zinc respectively. The contents of available calcium, iron and zinc within curry leaves powder
supplemented kulche ranged from 47.19 to 86.91, 0.16 to 0.23 and 0.21 to 0.24 mg/100g
respectively.
Idli
Calcium content of control idli prepared with rice and black gram dhal (2:1) was
observed as 24.44 mg/100g, and the same was varied from 129.78 to 236.17 mg/100g within
three types of curry leaves powder supplemented idli. T3 idli contained maximum (236.17
mg/100g) contents of total calcium followed by T 2 (183.48 mg/100g) and T1 (129.78
mg/100g) idli. All the three types of idli prepared using curry leaves powder had significantly
(P<0.05) higher contents of total calcium than that of control idli The calcium content among
four types of idli including control differ significantly (P<0.05).
The iron content of control idli was observed as 2.20 mg/100g, which was found to be
increased significantly (P<0.05) with the supplementation of curry leaves powder and ranged
from 3.13 to 4.16 mg/100g. The iron content within four types of idli including control
differed significantly, being highest in T 3 idli followed by T2, T1 and control idli.
The zinc content of control idli was 1.08 mg/100g whereas it ranged from 1.26 to
1.42 mg/100g in the curry leaves powder supplemented idli. T3 idli had maximum zinc
content followed by T2 idli (1.35 mg/100g), T1 idli (1.26 mg/100g) and minimum in control
idli (1.08 mg/100g). All three types of curry leaves supplemented idli had significantly
(P<0.05) higher contents of zinc than that of control idli (Table 4.20).

65
Table 4.20: Total and available (in vitro) mineral (mg/100g) content of CLP
supplemented idli and dhokla (on dry weight basis)
Ca Fe Zn
Treatment
Total Available Total Available Total Available
Idli
8.30±0.01 0.15±0.01 0.14±0.05
Control 24.44±0.04 2.20±0.02 1.08±0.04
(33.92) (6.79) (13.37)
44.81±0.02 0.21±0.02 0.17±0.03
T1 129.78±0.04 3.13±0.02 1.26±0.09
(34.51) (6.81) (13.45)
64.17±0.02 0.25±0.01 0.18±0.03
T2 183.48±0.00 3.67±0.02 1.35±0.05
(34.97) (6.69) (13.19)
83.57±0.02 0.28±0.02 0.20±0.03
T3 236.17±0.04 4.16±0.02 1.42±0.06
(35.38) (6.73) (13.64)
CD (P<0.05) 0.12 0.06 0.07 0.05 0.20 N/S
Dhokla
16.20±0.06 0.19±0.02 0.16±0.05
Control 48.38±0.04 3.13±0.03 1.16±0.04
(33.53) (6.13) (13.59)
52.36±0.08 0.25±0.02 0.18±0.03
T1 152.60±0.13 4.11±0.02 1.34±0.08
(34.25) (6.19) (13.65)
72.62±0.12 0.29±0.01 0.19±0.03
T2 207.45±0.03 4.63±0.03 1.42±0.07
(34.98) (6.21) (13.49)
93.34±0.06 0.33±0.02 0.20±0.03
T3 263.22±0.03 5.14±0.01 1.53±0.07
(35.47) (6.21) (13.47)
CD (P<0.05) 0.23 0.27 0.07 0.06 0.21 N/S
Values are mean ± SD of three independent determinations
Idli control: Rice (66.33) and Black Gram Dhal (33.33) (2:1), Dhokla control: 100% BGF: Bengal
gram flour
T1: CLP@5%, T2: CLP@7.5%, T3: CLP@10%; CLP: Curry Leaves Powder

The per cent availability of calcium, iron and zinc among control as well as curry
leaves powder supplemented idli ranged from 33.92 to 35.38, 6.79 to 6.73 and 13.37 to 13.64
per cent, respectively. As a result, control idli contained 8.30, 0.15 and 0.14 mg/100g of
available calcium, iron and zinc respectively. The contents of available calcium, iron and zinc
within curry leaves powder supplemented idli ranged from 44.81 to 83.57, 0.15 to 0.28 and
0.14 to 0.20 mg/100g respectively.
Dhokla
Calcium content of control dhokla was found to be 48.38 mg/100g and that was
varied from 152.60 to 263.22 mg/100g within three types of CLP supplemented dhokla. T3
dhokla contained maximum (263.22 mg/100g) contents of total calcium followed by T 2
(207.45 mg/100g) and T1 (152.60 mg/100g) dhokla. All the three types of dhokla prepared
using curry leaves powder had significantly (P<0.05) higher contents of total calcium than
that of control dhokla. The calcium content among four types of dhokla including control
differed significantly (P<0.05).
The iron content of control dhokla was observed as 3.13 mg/100g, which was found
to be increased significantly (P<0.05) with the supplementation of curry leaves powder and
ranged from 4.11 to 5.14 mg/100g. The iron content within four types of dhokla including
66
control differed significantly, being highest in T3 dhokla followed by T2, T1 and control
dhokla.
The zinc content of control dhokla was 1.16 mg/100g whereas it ranged from 1.34 to
1.53 mg/100g in the curry leaves powder supplemented dhokla. T3 dhokla had maximum zinc
content followed by T2 dhokla (1.42 mg/100g), T1 dhokla (1.34 mg/100g) and minimum in
control dhokla (1.16 mg/100g). All three types of curry leaves supplemented dhokla had
significantly (P<0.05) higher contents of zinc than that of control dhokla (Table 4.20).
The per cent availability of calcium, iron and zinc among control as well as CLP
supplemented dhokla ranged from 33.53 to 35.47, 6.13 to 6.21 and 13.59 to 13.65 per cent,
respectively. As a result, control dhokla contained 16.20, 0.19 and 0.16 mg/100g of in vitro
available calcium, iron and zinc respectively. The contents of in vitro available calcium, iron
and zinc within CLP supplemented dhokla ranged from 52.36 to 93.34, 0.25 to 0.33 and 0.18
to 0.20 mg/100g respectively.
Table 4.21: Total and available (in vitro) mineral (mg/100g) content of CLP
supplemented upma and uttapam (on dry weight basis)
Ca Fe Zn
Treatment
Total Available Total Available Total Available
Upma
12.52±0.06 0.18±0.03 0.34±0.04
Control 38.38±0.04 3.17±0.04 2.44±0.05
(33.48) (6.13) (13.84)
48.38±0.07 0.26±0.04 0.36±0.04
T1 142.60±0.13 4.13±0.03 2.63±0.07
(33.93) (6.29) (13.86)
67.10±0.06 0.30±0.03 0.37±0.04
T2 197.45±0.03 4.67±0.06 2.72±0.06
(34.51) (6.33) (13.83)
88.29±0.05 0.33±0.04 0.39±0.06
T3 253.22±0.05 5.24±0.05 2.80±0.08
(34.87) (6.48) (13.89)
CD (P<0.05) 0.24 0.20 0.15 N/S 0.22 N/S
Uttapam
7.44±0.03 0.13±0.01 0.12±0.05
Control 21.19±0.08 2.07±0.02 0.93±0.03
(35.13) (6.23) (13.35)
45.84±0.03 0.20±0.02 0.12±0.05
T1 126.44±0.06 3.08±0.02 0.90±0.04
(36.25) (6.65) (13.43)
67.35±0.03 0.24±0.01 0.13±0.04
T2 180.28±0.05 3.51±0.01 0.99±0.01
(37.34) (6.93) (13.53)
88.72±0.00 0.52±0.24 0.15±0.04
T3 233.85±0.06 4.07±0.02 1.08±0.04
(37.93) (6.98) (13.35)
CD (P<0.05) 0.22 0.08 0.07 N/S 0.10 N/S
Values are mean ± SD of three independent determinations
Upma control: 100% Semolina and Uttapam control: 100% Rice (66.33) and Black Gram Dhal (33.33) (2:1)
T1: CLP@5%, T2: CLP@7.5%, T3: CLP@10%; CLP: Curry Leaves Powder
Upma
Calcium content of control upma was observed as 38.38 mg/100g, which was varied
from 142.60 to 253.22 mg/100g within three types of CLP supplemented upma. T3 upma
contained maximum (253.22 mg/100g) contents of total calcium followed by T 2 (197.45
mg/100g) and T1 (142.60 mg/100g) upma. All the three types of upma prepared using CLP
67
had significantly (P<0.05) higher contents of total calcium than that of control upma. The
calcium content among four types of upma including control differed significantly (P<0.05).
The iron content of control upma was observed as 3.17 mg/100g, which was found to
be increased significantly (P<0.05) with the supplementation of CLP and ranged from 4.13 to
5.24 mg/100g. The iron content within four types of upma including control differed
significantly, being highest in T3 upma followed by T2, T1 and control upma.
The zinc content of control upma was 2.44 mg/100g whereas it was ranged from 2.63
to 2.80 mg/100g in the CLP supplemented upma. T3 upma had maximum zinc content
followed by T2 upma (2.72 mg/100g), T1 upma (2.63 mg/100g) and minimum in control upma
(2.44 mg/100g). All three types of CLP supplemented upma had significantly (P<0.05) higher
contents of zinc than that of control upma (Table 4.21).
Control upma contained 12.52, 0.18 and 0.34 mg/100g of in vitro available calcium,
iron and zinc respectively. The contents of in vitro available calcium, iron and zinc within
curry leaves powder supplemented upma ranged from 48.38 to 88.29, 0.26 to 0.33 and 0.36 to
0.39 mg/100g respectively. The per cent availability of calcium, iron and zinc among control
as well as CLP supplemented upma ranged from 33.48 to 34.87, 6.13 to 6.48 and 13.83 to
13.89 per cent, respectively.
Uttapam
Control uttapam contained 21.19 mg/100g of calcium and that was ranged from
126.44 to 233.85 mg/100g within three types of CLP supplemented uttapam. T3 uttapam
contained maximum (233.85 mg/100g) contents of total calcium followed by T 2 (180.28
mg/100g) and T1 (126.44 mg/100g) uttapam. All three types of uttapam prepared using CLP
had significantly (P<0.05) higher contents of total calcium than that of control uttapam. The
calcium content among three types of uttapam along with control differed significantly
(P<0.05).
The iron content of control uttapam was observed as 2.07 mg/100g, which was found
to be increased significantly (P<0.05) with the supplementation of CLP and ranged from 3.08
to 4.07 mg/100g. The iron content within four types of uttapam including control differed
significantly, being highest in T3 uttapam followed by T2, T1 and control uttapam.
The zinc content of control uttapam was 0.93 mg/100g whereas it ranged from 0.90
to 1.08 mg/100g in the CLP supplemented uttapam. T3 uttapam had maximum zinc content
followed by T2 uttapam (0.99 mg/100g), control uttapam (0.93 mg/100g) and minimum in T1
uttapam (0.90 mg/100g) (Table 4.21).
The per cent availability of calcium, iron and zinc among control as well as CLP
supplemented uttapam ranged from 35.13 to 37.93, 6.23 to 6.98 and 13.35 to 13.53 per cent,
respectively. Consequently, control uttapam had 7.44, 0.13 and 0.93 mg/100g of in vitro
68
available calcium, iron and zinc respectively. The contents of in vitro available calcium, iron
and zinc within CLP supplemented uttapam ranged from 45.84 to 88.72, 0.20 to 0.52 and 0.12
to 0.15 mg/100g respectively.
4.3.4 Anti-nutrients
Data regarding anti-nutritional factors i.e. oxalates and phytic acid of control and
CLP supplemented products have been illustrated in Table 4.22 to 4.24.
Buns
Results presented in Table 4.22 indicated that oxalates content of control buns
prepared with 100 per cent refined flour was 18.78 mg/100g. It varied from 43.56 to 67.63
mg/100g within the three types of buns prepared using curry leaves powder, being highest in
T3 and lowest in T1 buns. All three types of curry leaves supplemented buns had significantly
(P<0.05) higher contents of oxalates than that of control buns (Table 4.22).
Control buns had 316.40 mg/100g of phytic acid, which was reduced significantly in
the buns prepared using 5, 7.5 and 10 per cent of curry leaves powder. The contents of phytic
acid in T1, T2 and T3 buns ranged from 283.55 to 309.35 mg/100g, being lowest in T3 and
highest in T1 buns.
Kulche
Oxalates content of control kulche was 18.88 mg/100g. It varied from 44.35 to 69.86
mg/100g within the three types of kulche prepared using curry leaves powder, being highest
in T3 and lowest in T1 kulche. All three types of CLP supplemented kulche had significantly
(P<0.05) higher contents of oxalates than that of control kulche (Table 4.22).
Table 4.22: Anti-nutrients content of CLP supplemented buns and kulche (on dry weight
basis)
Oxalates Phytic acid
Treatments
(mg/100g) (mg/100g)
Buns
Control 18.78±0.11 316.40±0.17
T1 43.56±0.04 309.35±0.07
T2 55.34±0.09 291.40±0.14
T3 67.63±0.11 283.55±0.19
CD (P<0.05) 0.30 0.47
Kulche
Control 18.88±0.05 314.77±0.01
T1 44.35±0.05 307.60±0.13
T2 57.24±0.04 290.65±0.13
T3 69.86±0.06 281.83±0.13
CD (P<0.05) 0.16 0.37
Values are mean ± SD of three independent determinations
Control: 100% RF; T1: 95% RF + 5% CLP; T2: 92.5% RF + 7.5% CLP; T3: 90% RF + 10% CLP; RF:
Refined flour; CLP: curry leaves powder

69
 Control kulche had 314.77 mg/100g of phytic acid and that was reduced significantly
in the kulche prepared using 5, 7.5 and 10 per cent of curry leaves powder. The contents of
phytic acid in T1, T2 and T3 kulche ranged from 281.83 to 307.60 mg/100g, being lowest in T3
and highest in T1 kulche. Within the level of incorporation of curry leaves powder the phytic
acid content of developed kulche reduced significantly.
Idli
Results presented in Table 4.23 showed that oxalates content of control idli was 15.25
mg/100g. It varied from 40.46 to 65.48 mg/100g within the three types of idli prepared using
curry leaves powder, being highest in T3 and lowest in T1 idli. All the three types of CLP
supplemented idli had significantly (P<0.05) higher contents of oxalates than that of control
idli (Table 4.23).
Control idli had 298.65 mg/100g of phytic acid, which was reduced significantly in
the idli prepared using 5, 7.5 and 10 per cent of curry leaves powder. The contents of phytic
acid in T1, T2 and T3 idli ranged from 269.38 to 287.65 mg/100g, being lowest in T3 and
highest in T1 idli.
Dhokla
Oxalates content of control dhokla prepared with 100 per cent bengal gram flour was
7.20 mg/100g. It ranged from 32.20 to 56.67 mg/100g within the three types of dhokla
prepared using curry leaves powder, being highest in T3 and lowest in T1 dhokla. All the three
types of CLP supplemented dhokla had significantly (P<0.05) higher contents of oxalates
than that of control dhokla (Table 4.23).
Table 4.23: Antinutrients content of CLP supplemented idli and dhokla (on dry weight
basis)
Oxalates Phytic acid
Treatments
(mg/100g) (mg/100g)
Idli
Control 15.25±0.05 298.65±0.14
T1 40.46±0.05 287.33±0.14
T2 53.22±0.05 278.46±0.12
T3 65.48±0.04 269.38±0.13
CD (P<0.05) 0.16 0.45
Dhokla
Control 7.20±0.05 383.45±0.15
T1 32.20±0.03 375.62±0.07
T2 44.53±0.08 368.34±0.08
T3 56.67±0.06 357.65±0.08
CD (P<0.05) 0.18 0.33
Values are mean ± SD of three independent determinations
Idli control: Rice (66.33) and Black Gram Dhal (33.33) (2:1), Dhokla control: 100% BGF: Bengal
gram flour
T1: CLP@5%, T2: CLP@7.5%, T3: CLP@10%; CLP: Curry Leaves Powder

70
 Control dhokla had 383.45 mg/100g of phytic acid, which was reduced significantly
in the dhokla prepared using 5, 7.5 and 10 per cent of curry leaves powder. The contents of
phytic acid in T1, T2 and T3 dhokla ranged from 357.65 to 375.62 mg/100g, being lowest in T3
and highest in T1 dhokla.
Upma
Results presented in Table 4.24 showed that oxalates content of control upma
prepared with 100 per cent of semolina was 30.28 mg/100g. It varied from 55.25 to 80.30
mg/100g within the three types of upma prepared using CLP, being highest in T3 and lowest
in T1 upma. All the three types of CLP supplemented upma had significantly (P<0.05) higher
contents of oxalates than that of control upma (Table 4.24).
Control upma had 286.32 mg/100g of phytic acid, which was reduced significantly in
the upma prepared using 5, 7.5 and 10 per cent of curry leaves powder. The contents of phytic
acid in T1, T2 and T3 upma ranged from 253.84 to 278.57 mg/100g, being lowest in T3 and
highest in T1 upma.
Uttapam
Oxalates content of control uttapam prepared with rice and black gram dhal (2:1) was
20.45 mg/100g. It varied from 47.36 to 72.44 mg/100g within the three types of uttapam
prepared using CLP, being highest in T3 and lowest in T1 uttapam. All the three types of curry
leaves supplemented uttapam had significantly (P<0.05) higher contents of oxalates than that
of control uttapam (Table 4.24).
Table 4.24: Anti-nutrients content of CLP supplemented upma and uttapam (on dry
weight basis)
Oxalates Phytic acid
Treatments
(mg/100g) (mg/100g)
Upma
Control 30.28±0.05 286.32±0.01
T1 55.25±0.04 278.57±0.05
T2 67.64±0.04 265.56±0.10
T3 80.30±0.05 253.84±0.07
CD (P<0.05) 0.15 0.24
Uttapam
Control 20.45±0.04 277.29±0.10
T1 47.36±0.03 268.47±0.10
T2 59.55±0.07 259.63±0.07
T3 72.44±0.05 247.28±0.07
CD (P<0.05) 0.16 0.29
Values are mean ± SD of three independent determinations
Upma control: 100% Semolina and Uttapam control: 100% Rice (66.33) and Black Gram Dhal (33.33)
(2:1)
T1: CLP@5%, T2: CLP@7.5%, T3: CLP@10%; CLP: Curry Leaves Powder

71
 Control uttapam had 277.29 mg/100g of phytic acid, which was reduced significantly
in the uttapam prepared using 5, 7.5 and 10 per cent of curry leaves powder. The contents of
phytic acid in T1, T2 and T3 uttapam ranged from 247.28 to 268.47 mg/100g, being lowest in
T3 and highest in T1 uttapam. Within the level of incorporation of CLP the phytic acid content
of developed uttapam reduced significantly.
With the help of scatter plot given in figure 4.8(a) to (f) it may be concluded that
antinutrients i.e. oxalic acid and phytic acid had negative correlation with the total and in vitro
bioavailable minerals in developed products. This correlation was more specific in case of
total and available calcium and iron than zinc. Calcium was the more affected mineral
followed by iron however, zinc was observed as the least affected mineral. It may also be
observed that oxalic acid had affected the total and available contents of minerals more than
the phytic acid. Phytic acid had negative correlation only with the total contents of calcium.

72
 Figure 4.8: Relationship between anti-nutrients and total and available (in vitro)
minerals in CLP supplemented products

4.3.5 Beta- carotene

Data regarding β-carotene of control and curry leaves powder supplemented buns,
kulche, idli, dhokla, upma and uttapam have been illustrated in Table 4.25 to 4.27 and figure
4.9.
Buns
Results presented in Table 4.25 showed that the amount of β-carotene in control buns
was found to be 12.15 µg/100g. Curry leaves powder supplemented T 1, T2 and T3 buns had
4176.21, 6258.22 and 8340.20 µg/100g amount of β-carotene, respectively, being highest in
T3 followed by T2, T1 and control buns. All three types of curry leaves supplemented buns had
more than 300 to 600 times higher contents of β-carotene than that of control buns.
Kulche
The amount of β-carotene in control kulche prepared with 100 per cent refined flour
was found to be 16.14 µg/100g, which was varied from 4180.14 to 8340.81 µg/100g within
three types of curry leaves powder supplemented kulche. T3 kulche contained maximum
(8340.81 µg/100g) contents of β-carotene followed by T2 (6262.14 µg/100g) and T1 (4180.14
µg/100g) kulche. All the three types of kulche prepared using curry leaves powder had more
than 300 to 600 times higher concentration of β-carotene than that of control kulche. The β-
carotene content among four types of kulche including control differed significantly (P<0.05)

73
Table 4.25: Beta-carotene content of CLP supplemented buns and kulche (on dry weight
basis)
Treatments β-carotene (µg/100g)
Buns
Control 12.15±0.07
T1 4,176.21±0.04
T2 6,258.22±0.01
T3 8,340.20±1.65
CD (P<0.05) 1.68
Kulche
Control 16.14±0.06
T1 4,180.14±0.01
T2 6,262.14±1.01
T3 8,340.81±2.95
CD (P<0.05) 4.06
Values are mean ± SD of three independent determinations
Control: 100% RF; T1: 95% RF + 5% CLP; T2: 92.5% RF + 7.5% CLP; T3: 90% RF + 10% CLP; RF:
Refined flour; CLP: curry leaves powder

Idli
The amount of β-carotene in control idli prepared with rice and black gram dhal (2:1)
was found to be 35.08 µg/100g, which was varied from 5240.06 to 10445.16 µg/100g within
three types of curry leaves powder supplemented idli. T3 idli contained maximum (10445.16
µg/100g) contents of β-carotene followed by T2 (7842.22 µg/100g) and T1 (5240.06 µg/100g)
idli. All the three types of idli prepared using curry leaves powder had 150 to 300 times
higher concentration of β-carotene than that of control idli. The β-carotene content among
four types of idli including control differed significantly (P<0.05).
Table 4.26: Beta-carotene content of CLP supplemented idli and dhokla (on dry weight
basis)
Treatments β-carotene (µg/100g)
Idli
Control 35.08±0.04
T1 5,240.06±0.92
T2 7,842.22±1.96
T3 10,445.16±1.85
CD (P<0.05) 5.40
Dhokla
Control 186.91±0.04
T1 5,391.90±0.94
T2 7,994.45±1.62
T3 10,596.93±1.86
CD (P<0.05) 3.93
Values are mean ± SD of three independent determinations
Idli control: Rice (66.33) and Black Gram Dhal (33.33) (2:1), Dhokla control: 100% BGF: Bengal
gram flour
T1: CLP@5%, T2: CLP@7.5%, T3: CLP@10%; CLP: Curry Leaves Powder

74
Dhokla
Results presented in Table 4.26 showed that the amount of β-carotene in control
dhokla was found to be 186.91 µg/100g. Curry leaves powder supplemented T 1, T2 and T3
dhokla had 5391.90, 7994.45 and 10596.93 µg/100g amount of β-carotene, respectively,
being highest in T3 followed by T2, T1 and control dhokla. All three types of curry leaves
supplemented dhokla had had 25 to 50 times higher concentration of β-carotene than that of
control dhokla.
Upma
Results presented in Table 4.27 showed that the amount of β-carotene in control
upma prepared with 100 per cent semolina was found to be 159.18 µg/100g. Curry leaves
powder supplemented T1, T2 and T3 upma had 4843.59, 7185.89 and 9528.28 µg/100g amount
of β-carotene, respectively, being highest in T 3 followed by T2, T1 and control upma. All three
types of curry leaves supplemented upma had 30 to 60 times higher concentration of β-
carotene than that of control upma.
Table 4.27: Beta-carotene content of CLP supplemented upma and uttapam (on dry
weight basis)
Treatments β-carotene (µg/100g)
Upma
Control 159.18±0.05
T1 4,843.59±0.89
T2 7,185.89±0.01
T3 9,528.28±0.01
CD (P<0.05) 0.19
Uttapam
Control 65.89±0.05
T1 4,750.42±0.08
T2 7,092.66±1.87
T3 9,434.84±0.01
CD (P<0.05) 2.73
Values are mean ± SD of three independent determinations
Upma control: 100% Semolina and Uttapam control: 100% Rice (66.33) and Black Gram Dhal (33.33)
(2:1)
T1: CLP@5%, T2: CLP@7.5%, T3: CLP@10%; CLP: Curry Leaves Powder

75
 Figure 4.9: Beta carotene content of control and CLP supplemented products

Uttapam
The amount of β-carotene in control uttapam prepared with rice and black gram dhal
(2:1) was found to be 65.89 µg/100g, which was varied from 4750.42 to 9434.84 µg/100g
within three types of curry leaves powder supplemented uttapam. T3 uttapam contained
maximum (9434.84 µg/100g) contents of β-carotene followed by T 2 (7092.66 µg/100g) and
T1 (4750.42 µg/100g) uttapam. All the three types of uttapam prepared using curry leaves
powder had 70 to 130 times) higher concentration of β-carotene than that of control uttapam.
The β-carotene content among four types of uttapam including control differed significantly
(P<0.05).
A composite table of results for all the parameters except minerals (total and
available) and antinutrients is attached in appendix-III.

76
CHAPTER- V
DISCUSSION

In recent years, traditional and ethno-botanical uses of natural compounds, especially

of plant origin received much attention as they are well tested for their efficacy and generally
believed to be safe for human use. Therefore, this study was designed to develop β-carotene
rich products prepared using curry leaves powder at different levels. The curry leaves
were processed and analyzed for the nutritional composition, on dry matter basis. The
sample of curry leaves powder was analyzed for proximate composition, dietary fiber
constituents, total and available (in vitro) minerals (Ca, Fe and Zn), anti-nutrients
(oxalates and phytic acid), antioxidants, Vitamin-C and β-carotene. Total six products
namely, buns, kulche, idli, dhokla, upma and uttapam were prepared by substituting
control basic ingredient with 5, 7.5 and 10 per cent of curry leaves powder. The sensory
parameters and nutritional composition of developed products prepared using curry
leaves powder were analysed. The results of the present study have been discussed under
the following headings:
5.1 Development of curry leaves powder
5.2 Nutritional composition of curry leaves
5.3 Sensory evaluation of CLP supplemented β-carotene rich products
5.4 Nutritional composition of CLP supplemented β-carotene rich products
5.1 Development of curry leaves powder
Drying is a complicated process that involves simultaneous heat and mass transfer,
accompanied by physicochemical transformations and ensured that the unwanted biochemical
reactions do not occur. It consists of the removal of water or other liquids by evaporation
from a solution, suspension or other solid-liquid mixture to form a dry solid. Drying curry
leaves also ensures shelf stability and convenience for use when required. By applying proper
method of drying, nutrients as well as colour, fragrance and aroma can be retained in the dried
product and made accessible in offseason. In present study, curry leaves powder was
developed by freeze drying technique while considering the better retention of aromatic
compounds, β-carotene, antioxidants and other nutrients. Prior to drying, leaves were
blanched for 15 seconds at boiling temperature to retain the better colour and aroma. Curry
leaves were dried to maximize their use as these are generally discarded from dishes and
primarily used to impart aroma in Indian cuisine. Drying has been the oldest method to
preserve leaves and to ensure consumption in large quantity (Babu et al. 2018). In a previous

77
study, tray drying (40+5°C for 3 hours) was found the most appropriate for drying of the
curry leaves that showed superior retention of nutrients than sun drying and shade drying
(Sakhale et al. 2007). Freeze drying method was considered best among various thermal and
air drying method as it retained maximum amounts of antioxidants in ginger leaves. All the
methods of thermal drying (microwave, oven and sun drying) resulted in drastic reduction in
total ascorbic acid equivalent antioxidant capacity (AEAC), phenolic content (TPC), and
ferric-reducing power (FRP), with minimal effects on ferrous ion-chelating ability and lipid
peroxidation inhibition activity. Of the non-thermal drying methods, significant losses were
observed in air-dried leaves. Freeze-drying resulted in significant gains in TPC, AEAC, and
FRP for ginger leaves (Chan et al. 2009). About 65 volatile components responsible for its
peculiar aroma were identified in curry leaves and it was found that the greater number of
volatile components was retained by microwave drying in comparison to combo and infrared
drying (Shivanna & Subban 2014). In present study the moisture content of fresh curry was
observed as 67.5 per cent which was reduced to 3.91 per cent by freeze drying.
5.2 Nutritional composition of curry leaves
Results of proximate composition indicated that curry leaves powder contained
considerable amounts of crude fiber, ash, crude protein and carbohydrates including fiber
(Table 4.1). However, more than 60 per cent of carbohydrate was present as dietary fiber.
Results of proximate composition of CLP observed in present study are supported by the
finding of earlier co-workers (Shanthala & Prakash 2005; Goneim et al. 2011; Khatoon et al.
2011; Leite et al. 2011; Mishra 2018; Sudha et al. 2014; Faiza et al. 2015; Tripathi 2018;
Igara et al. 2016; Longwah et al. 2017; Lal & Kaur 2019). A slight increase and decrease in
the contents of moisture, protein, ash and fiber was observed due to the variability in drying
methods and analytic techniques. A considerable increase in protein, fat and carbohydrates
contents by 12.0, 5.4 and 64.31 per cent was observed on drying of curry leave (Khatoon et
al. 2011). In comparison to fresh leaves, 72 per cent increment in the protein and 75 per cent
increment in fat content of shade dried drumstick leaves was observed by Joshi & Mehta,
2010. In present study the moisture content of fresh curry leaves was observed as 67.5 per
cent which was reduced to 3.91 per cent by freeze drying. The moisture content of coriander
and curry leaves on drying in hot air flow oven (at 40°C for 4 hours) reduced from 85.7 to
8.03 per cent and 69.9 to 6.4 per cent, respectively (Sudha et al. 2014). The higher amount of
ash content indicated the excellent profile of minerals in curry leaves powder.
The soluble, insoluble and total dietary fibre content of curry leaves powder was
found to be 9.63, 41.22 and 53.68 per cent, respectively. In comparison to fresh leaves dried
powder had significantly higher amounts of dietary fiber. A many folds increase in soluble
and insoluble dietary fibre was observed upon dehydration of curry leaves (Sharangi, 2010;

78
Igara et al. 2016; Longwah et al. 2017). In a previous study, the insoluble and soluble dietary
fibre content of curry leaves powder was found to be 4.4 g/100g and 55.6 g/100g,
respectively, which was in close proximity of the fibre content of present study (Shanthala &
Prakash 2005). The fresh leaves contained 0.9 per cent of fibre that was increased by 92 per
cent in the shadow dried sample (Singh et al. 2006). The slightly decreased and increased
contents of soluble, insoluble and total dietary fiber in above cited literature might be due to
the different stage of maturity of leaves and variability in analytic procedures. Curry leaves
powder is a good source of dietary fibre that possesses strong hypoglycaemic; hypo-lipidemic
activities; regulate cholesterol; excellent for detox activities and particularly famous for anti-
diabetic properties. Supplementation of curry leaves powder was greatly beneficial to manage
fasting blood glucose and possessed anti-diabetic properties (Gaikwad & Ray 2018; Jain
2019).
Generally, dried leaves have 3 to 4 time higher active nutrients than the fresh leaves.
In present study, curry leaves powder contained excellent amounts of calcium, iron and zinc
i.e. 2147.30, 21.30 and 3.59 mg/100g, respectively (Table 4.3). Dehydration generally
increases the amounts of minerals. Dehydrated curry leaves had 10.44 mg/100g of iron and
2111.70 mg/100g of calcium as compared to 0.93 and 819 mg/100g of iron and calcium,
respectively in fresh leaves (Lal & Kaur 2019). It was observed that dehydration increased 3
to 4 folds of calcium concentration in leafy vegetables. Curry leaves contained very good
amounts of calcium (810 mg/100g), phosphorous (600 mg/100g) and iron (3.1 mg/100g)
(Chaudhary 2020). In another study, dehydrated curry leaves had 12.0, 2044 and 373mg/100g
of iron, calcium and phosphorus, respectively (Shanthala & Prakash, 2005). Khatoon et al.
(2011) revealed that the minerals composition of curry leaves increased significantly upon
drying and found that leaves powder contained 12 mg/100g of iron and 2040 mg/100g of
calcium. In addition to above cited literature, the results of minerals in dehydrated curry
leaves observed in present study have been found in close agreement of findings reported by
others (Igara et al. 2016; Longvah et al. 2017; Rajni 2019). The minor deviations in minerals
contents either decreasing or increasing might be due to the differences in the moisture
content, maturity stage of leaves, soil fertility, rainfall and analytical procedures.
Besides nutrients, curry leaves are endowed with certain antinutrients such as
oxalates and phytates. In present study, results indicated that curry leaves powder contained
considerable amounts of oxalic acid (497.52 mg/100g) however, comparative less amounts of
phytic acid (119.41 mg/100g) (Table 4.4). Anti-nutritional factors have been known to hinder
the bioavailability of certain nutrients such as protein, calcium, iron and zinc. Oxalates and
phytates form the insoluble complexes and hence hamper the availability of minerals and
protein (Frontela et al. 2008). The effective temperature to reduce the anti-nutrients level was

79
found to be 90°C for 15 minutes. In a previous study, dehydrated curry leaves contained
extensive amounts of oxalates however comparatively less amounts of phytate phosphorous
i.e. 501.55 and 86.52 mg/100g, respectively which have been observed in close proximity
with the results of present study (Lal & Kaur, 2019).
Antioxidants are non-nutrient however essential constituents for healthy life which
delays ageing and prevent the occurrence and progression of degenerative diseases. Being a
medicinal plant, curry leaves possesses strong antioxidants activities. In present study the
fresh curry leaves contained 677.08mgGAE/100g, 187.32mgRE/100g, 56.05mgTE/100g and
775.03mgTE/100g of total phenols, total flavonoids, DPPH and FRAP activity, respectively
which reduced slightly on drying, however, substantial amount of antioxidants remained after
freeze drying (Table 4.6). In present study freeze drying was opted since it has been known
the best drying method to retain antioxidants. In contrary to present finding where a slight
reduction in antioxidant profile after freeze drying was observed, the antioxidants contents
and capacities were increase in freeze dried ginger leaves in comparison to fresh leaves (Chan
et al. 2009). Sepahpour et al. (2018) also observed an increase in total phenols and total
flavonoids content on drying of leaves. In an another study, within the conventional, vacuum
and microwave drying of curry leaves polyphenol content (Gallic acid Eq.) retained the most
in conventional drying (Sreeramulu et al. 2013).
A quite high content of β-carotene in fresh (45890 µg/100g) as well as dried curry
leaves (104100 µg/100g) was observed in present study than the cited literature. Peaks of β-
carotene received from HPLC have been given as supplementary material in Annexure-II. In
this study β-carotene was analysed using HPLC and curry leaves powder was developed
using freeze drying. None of the study quoted in this context has taken such combination. A
many folds increase in β-carotene content was observed in dried powder due to the increased
per cent dry matter on drying. Longwah et al. (2017) reported that among fresh spices curry
leaves possessed the maximum content of β-carotene. A wide variation for β-carotene content
of fresh as well as dried leaves was observed in cited literature which ranged from 2100 to
12600 µg/100g in fresh leaves and 1148 to 39600 µg/100g in dried leaves (Usha et al. 2002;
Anjum et al. 2008; Gopalan et al. 2011; Khatoon et al. 2011; Shivanna & Subban 2013;
Pritwani & Mathur 2017; Longvah et al. 2017; Vinita 2018; Lal & Kaur 2019; Chaudhary
2020). The wide variations in β-carotene content of fresh as well as dried leaves might be due
to the differences in extraction method, drying method, analytical procedure, soil health,
rainfall and of course the maturity stage of leaves. The contents of β-carotene are generally
under estimated through ordinary column extraction as the sample got stuck due to the
variability in porosity of adjusted crucibles. The 70-80 per cent retention of β-carotene was
observed in various thermal drying methods i.e. tray drying, cabinet drying, oven drying,

80
microwave drying, shade drying, sun drying, infra-red drying etc. whereas, 95 per cent
retention was found in freeze drying (Cui et al. 2004; Khatoon et al. 2011; Shivanna &
Subban 2013; Saini et al. 2014) and considered better than the air drying method (Tai & Chen
2000; Chan et al. 2009). Chaudhary (2020) suggested that green leafy vegetables in most
acceptable forms can be incorporated in the meals of vulnerable group to meet the daily
requirements and curry leaves has been the favourable source of vitamin A (β-carotene is
12,600 IU/100g) in that way. Studies from developing regions suggested further that pro-
vitamin A rich food sources (carotenoids) provide up to 80 per cent of the dietary intake of
vitamin A.
Curry leaves do not contain much of vitamin C therefore cannot be considered as a
good source of it. Results of vitamin C in indicated that fresh and dried curry leaves contained
23.69±0.24 and 2.94±0.03 mg/100g, respectively (Table 4.5). Again a comparatively high
content of vitamin C in fresh as well as dried curry leaves was observed in present study than
the cited literature. The vitamin content of fresh and dried curry leaves ranged from 3.83 to
6.04 and 0.04 to 0.42 mg/100g, respectively (Gopalan et al. 2011; Igara et al. 2016; Longvah
et al. 2017; Lal & Kaur 2019). A wide variation in vitamin C content might be due the
differences in moisture content, drying method and analytical procedures and conditions such
as exposure to light and temperature.
In previously conducted studies in available literature it was revealed that curry
leaves had 990.7 µg/g of total flavonoid as catechin (925.0 µg/g) and quercetin (65.0 µg/g)
(Kumar et al. 2019). Actually the extration protocol and extration medium influence the
antioxidants contents and capacities in analysed material (Garg et al. 2012). It was reported
that highest content of total phenols (501.4 mg/g GAE) was found in ethanol: water (1:1)
extracts followed by pure water extract (326.0 mg/g GAE) and chloroform (304.0 mg/g
GAE) at ambient temperature conditions (Sasidharan & Menon 2011). The results of
present study were found in close proximity with the previous findings of those who observed
that total phenolic content of GLVs lied between 77 to 1077mgGAE/100g (Adefegha & Oboh
2011; Sreeramulu et al. 2013). The minimum values for total phenolic content (20 to 113
mg/100g) of GLVs were reported with by Yadav et al. (2013) whereas the maximum values
(260 to 2200 mg/100g) for GLVs were reported by Murugan et al. (2014). Usually the high
amounts of total phenols and total flavonoids have been correlated with high DPPH and
FRAP values indicating that polyphenols as dominating component for the antioxidant
activities.
5.3 Sensory evaluation of CLP supplemented β-carotene rich products
Exhaustive screening of literature on curry leaves indicated the fact that it is a popular
remedy among the various ethnic groups, Vaidyas, Hakims and ayurvedic practitioners for

81
cure of variety of ailments. Following the traditional and folk claims, very little efforts have
been made by the researchers to explore the therapeutic potential of this plant. It is quite
excited to know that pure compounds and crude organic extracts of curry leaves have been
tested for pharmacological activities and found to possess anti-diabetic, cholesterol reducing
property, anti-diarrhea activity, cytotoxic activity, antioxidant property, antiulcer activity,
antimicrobial, antibacterial potential and many more useful medicinal properties (Shah et al.
2008; Shivkanya et al. 2009; Bhattacharya et al. 2010; Gupta et al. 2010; Patidar 2011;
Yankuzo et al. 2011; Shruthi et al. 2012; Krishna & Minakshi 2019; Chaudhary 2020). Being
an excellent source of fibre, it regulates bowel movements and makes better digestive health.
The presence of various phytochemicals like carbazole alkaloids, carbazole carboxylic acid,
carotenoids, lipids, vitamins, proteins and essential oils from different parts of curry leaves
make this plant valuable for pharmacological and therapeutic purposes (Roop 2018).
Keeping in view the nutritional, aromatic, preservative benefits and above all the
therapeutic potential of curry leaves, efforts were made to develop various salty snacks items
i.e. buns, kulche, idli, dhokla, upma and uttapam using 5, 7.5 and 10 per cent of curry leaves
powder. Curry leaves have been used Indian culinary as one of its essential ingredient since
time immortal
Mean sensory scores of overall acceptability of T1, T2 and T3 buns (7.62 to 8.29),
kulche (7.09 to 8.32), idli (6.51 to 8.20), dhokla (6.54 to 8.27), upma (6.69 to 8.08) and
uttapam (6.52 to 7.92) (Table 4.7 to 4.12 and Figures 4.2- 4.7) indicated that all the products
were adjudged within liked slightly to liked very much by the judges and all the products
were found acceptable by the judges. T 2 products prepared using 7.5 per cent of curry leaves
were scored maximum and liked as equal to or more than the control product. Results of the
present study are in close agreement with those of earlier workers who also incorporated
curry leaves powder at various levels i.e. 3, 4, 5 and 10 per cent in the development of
chapatti, cooked rice and seasoned potatoes (Shanthala & Prakash 2005), mathri, uttapam,
idli and lemon rice (Khatoon et al. 2011), buns (Sudha et al. 2014), biscuits (Drisya et al.
2015) idli (Chelliah et al. 2016), naan, vadiyan, bhatura, vada (Lal & Kaur 2017) and
shrikhand (Jerish et al. 2020). It was observed in present study as well as in cited literature
that level beyond 8 per cent adversely affected the sensory acceptability as the scores for the
crust colour, crumb colour, grain and overall quality were found to be decreased in developed
products. Though the shelf life component was not done in present study, however it came
across through cited literature that use of curry leaves in products improved the shelf life of
products during storage (Chelliah et al. 2016). Per cent level of incorporation of CLP (2.5, 5
& 10 %) in present study was decided on the basis of thorough screening of literature which
suggested that per cent level incorporation of CLP in products development ranged from 1 to

82
10. The most acceptable per cent level was between 2.5 to 5. The surface cracking pattern was
adversely affected at 15 per cent level of incorporation of CLP in sweet and salty cookies that
showed hard texture, gritty mouth feel and dominating curry leaves powder taste (Drisya et
al. 2015). Buns, kulche, idli, dhokla, upma and uttapam were decided to prepare in present
study while keeping in mind the soft texture of these products which may be easily acceptable
by pre-schoolers and lactating women who have been suffering from vitamin A deficiency the
most. Secondly, these are the salty snacks products in which aromatic leaves combination
may go in a better match and people are used to have few curry leaves as an aromatic and
garnishing purpose in selected products though the buns and kulche were new to test the
acceptability of curry leaves aroma and taste and which was found successful.
5.4 Nutritional composition of CLP supplemented β-carotene rich products
Due to the inadequate scientific knowledge of their nutritional and therapeutic
potentials, curry leaves are underutilized. Though these are widely used in South Indian
dishes as aromatic spice however, because of their slightly hard texture are generally
discarded from the dish while eating. To ensure the maximum nutritional and therapeutic
benefits of curry leaves the food to food fortification was explored as the best strategy to
incorporate CLP in large quantity in commonly consumed products. The concentration of
nutrients increased many folds in dried powder as compared to fresh leaves.
In present study results indicated that the curry leaves powder supplemented T 1
dhokla and uttapam contained maximum contents of moisture, whereas T 3 dhokla and
uttapam contained maximum amount of crude protein. Further it was found that T 3 upma and
dhokla contained maximum amount of ash and crude fiber, whereas content of crude fat were
found maximum in T1 buns and uttapam. All the six products developed using curry leaves
powder had significantly higher (P≤0.05) contents of crude protein, crude fiber and ash than
that of control products (Table 4.13 to 4.15). Results of proximate composition of CLP
supplemented products of present study are in the agreement of those reported earlier by
investigators in India and abroad (Shanthala & Prakash 2005; Khatoon et al. 2011; Sudha et
al. 2014; Drisya et al. 2015; Chelliah et al. 2016; Lal and Kaur, 2017; Jerish et al. 2020).
Addition of curry leaves powder in idli slightly improved the crude protein content
(11.89 to 12.25 per cent), fat content (0.19 to 0.54 per cent), carbohydrate content (17.13 to
18.46 per cent) and ash content (0.21 to 3.76 per cent) (Chelliah et al. 2016). Significant
increase in ash (1.63 to 3.63 %), crude fibre (0.36 to 1.73 %) and protein content (5.54 to
15.40 %) was observed after supplementing buns, naan, kulche, bread, bhatura, vada and
wadiyan with 2.5 or 5 per cent curry leaves powder (Sudha et al. 2014; Lal & Kaur 2017).
The increased amounts of crude protein, ash and crude fiber in CLP supplemented products
have been attributed due to higher contents these in dried leaves powder (Table 4.1).

83
 Irrespective of curry leaves supplementation, uttapam within the six types of products
contained maximum amount of moisture followed by dhokla, idli, upma, buns and kulche.
Crude protein was found maximum in dhokla followed by uttapam, idli, upma, buns and
kulche. The crude fat content was found maximum in uttapam followed by buns, upma,
dhokla, kulche and idli. Crude fibre was observed to be highest in dhokla followed by upma,
uttapam, buns, idli and Kulche. Ash content was observed highest in upma followed by
dhoka, kulche, buns, uttapam and idli whereas total carbohydrates was highest in kulche
followed by buns, idli, upma, uttapam and dhokla. The observed variation in proximate
composition of different products has been attributed due to varied ingredients used in their
preparations.
It was observed in present study that the contents of insoluble dietary fibre, soluble
dietary fibre and total dietary fibre were increased significantly in all the products with each
level of supplementation of curry leaves powder in control formulations (Table 4.16 to 4.18).
Other workers also found an increase in the dietary fibre content of the products prepared
using curry leaves powder.
The addition of fresh and dehydrated curry leaves had significantly increased the
dietary fibre content of the refined flour and whole wheat flour based buns i.e.10.8 to 14.4 per
cent and 9.8 to 11.3 per cent, respectively (Sudha et al. 2014). Chelliah et al. (2016) revealed
that incorporation of 5 per cent of curry leaves powder in to idli increased the dietary fibre
content by 18.6 per cent as compared to control.
Dehydrated curry leaves can be successfully incorporated in various products which
are beneficial to health. The incorporation of curry leaves (3-5 %) increased the value of iron,
calcium and β-carotene in all the developed products (Khatoon et al. 2011). In present
investigation, it was observed that contents of total and in vitro available calcium, iron and
zinc of curry leaves powder supplemented products were increased significantly in all the
products with each level of supplementation than that of control formulations (Table 4.19 to
4.21). Per cent availability of calcium, iron and zinc in all six types of products were also
improved significantly (P≤0.05) with the supplementation of curry leaves powder. The
increased contents of total and in vitro available minerals in products might be due to the high
mineral profile of curry leaves powder and further drying increased the per cent availability of
calcium, iron and zinc significantly. (Jerish et al. 2020) developed novel shrikhand
enriched with iron using curry leaves extract. The iron content of shrikhand was observed
as 2.26 mg/100g. Incorporation of mixture of turnip, cauliflower and mahua leaves in laddoo
increased the contents of iron (8.06 to 26.23 %) and calcium (43.98 to 369.72 %) significantly
as compared to control laddoo (Mishra 2018; Tripathi 2018).

84
 The iron content of buns increased from 0.62 to 2.68 mg/100g on fortification with
curry leaves (Sudha et al. 2014). Calcium content of seasoned potatoes supplemented with
dried curry leaf powder (CLP) at 5 or 10 per cent levels increased by 11 per cent and the iron
and calcium content of chapatti were observed as (2.45 to 2.65 mg/100g) and (24 to 74
mg/100g), respectively (Shanthala & Prakash 2005). (Khatoon et al. 2011) revealed that iron
and calcium contents were increased significantly with the increased level of incorporation of
curry leaves powder in the supplemented products i.e. mathri, uttapam, idli and lemon rice.
Maximum calcium and iron content were found in supplemented idli that ranged from 92 to
189.4 mg/100g and 6.7 to 6.97 mg/100g, respectively. (Verma & Jain 2012) found that
contents of iron (5.37 mg/100g) in mathri prepared with dehydrated leaves (spinach, mint and
carrot leaves) and lotus stem were significantly higher (P<0.01) as compared to mathri
prepared with fresh leaves and stem which contained 4.09 per cent of iron. It was observed
that the addition of curry leaves caused a significant increase in calcium content (181 to 418
mg/100g) in millets based papad. Similarly, supplementation of shepu leaves considerably
increased the iron content (3.73 -10.77 mg/100g) in all the papad mixes (Kalpana et al. 2013).
Results of present study illustrated that oxalates and phytic acid content of all the six
types of products prepared using 5, 7.5 and 10 per cent of curry leaves powder varied from
32.30 to 80.30 mg/100g being lowest in T1 dhokla, whereas highest in T3 upma and 247.28 to
375.62 mg/100g being lowest in T3 uttapam whereas highest in T1 dhokla, respectively (Table
4.22 to 4.24). This difference might be due to the varied ingredients and their different levels
of oxalates and phytic acid content as bengal gram flour contain more phytic acid content and
dhokla prepared using bengal gram flour and curry leaves powder. Results of present study
were found in close agreement with Lal & Kaur (2019). They prepared value added fermented
foods viz. naan, kulche, bread, bhatura, vada and wadiyan. The products prepared with 2.5
and 5 per cent level of incorporation showed the considerable increase in anti-nutritional
components as well in comparison to control products. Kulcha (T1), had 23.50 mg of oxalates,
26.60 mg of phytate and 77.40 TIU/g of trypsin inhibitor whereas in control kulcha the
contents of same were 21.07 mg, 25.50 mg and 72.97 TIU/ g, respectively. It is quite evident
from the literature that presence of oxalates and phytates decreased the total and available
minerals in foods. The strong negative correlation was also observed in present study between
antinutrients and total and available minerals (Figure 4.8)
It was observed in present study that the β-carotene content of all six types of
products (T1, T2 and T3) increased significantly with the level of incorporation (5, 7.5 and 10
per cent) of curry leaves powder being highest in T3, dhokla (10596.93 µg/100g) and lowest
in T1, buns (4176.21 µg/100g) (Table 4.25 to 4.27). The β-carotene content of all the curry
leaves powder supplemented products was significantly higher than that of control products.

85
It might be because dehydrated leaves and powder contained significantly higher contents
(P≤0.05) of β-carotene than that of basic ingredients viz. refined flour, bengal gram flour,
semolina, rice and black gram dhal which have been used in the development of control
products. Shanthala & Prakash (2005) found that the chapatti and seasoned potatoes with 5
per cent incorporation of curry leaves powder had 37 per cent and 43 per cent more
β-carotene, respectively than the control products. Other workers also found an increase in β-
carotene content in products (mathri, uttapam, idli, lemon rice, buns and biscuits) prepared by
them with the per cent level of incorporation (Khatoon et al. 2011; Sudha et al. 2014; Wani &
Sood 2014). Qiu et al. (2009) described that the concentration of oxygen had more effect on
the strength of β-carotene than that of heating temperature. In addition to degradation,
polymerisation took place when β-carotene exposed to air and was heated. Wani & Sood
(2014) also observed the 90 days storage effect on β-carotene and found the significant
decrease in β-carotene content in all treatments that might be due to the oxidative degradation
of colour pigments. β-carotene is sensitive to temperature, light and air. Nandita &
Prabhasanker (2009) stated that the natural antioxidants by some means enhanced the shelf-
life of bakery products. They found that bread retained 67 per cent, bagels and cake retained
80 per cent and cookies retained 70 per cent of β-carotene during baking. In another study
conducted by Thatte et al. (2011) it was observed that the retention of β-carotene in buns was
found to be 62 to 72 per cent with the incorporation of natural sources. This might be
attributed to relatively higher moisture content in natural sources and carotenoids protected by
creation of hydrogen bonds between hydro-peroxides and water. Han & Xu (2014) found that
the steaming, simmering and blanching processes increased the β-carotene content by one
fold in amaranth leaves. It was observed that the steaming method increased the β-carotene
content more positively. Rajni (2019) represented that the values of β-carotene content of
various types of buns prepared from bio-fortified pearl-millet with the incorporation of carrot
and cauliflower leaves powder was significantly higher than that of control products. It was
observed because of the concentrated carrot and cauliflower leaves powder that contained the
maximum amounts of β-carotene.

86
CHAPTER-VI
SUMMARY AND CONCLUSIONS

This study was conducted to analyse the nutritional composition of curry leaves and
developed β-carotene rich products by incorporating curry leaves powder (CLP). Curry leaves
were washed to remove the adhering dirt and dust, and then blanched for 15 seconds at
boiling temperature. Then the leaves were dried by using freeze drier. Nutritional composition
i.e. proximate, dietary fibre profile, total and available minerals, anti-nutrients were analysed
in curry leaves powder whereas antioxidants, vitamin C and β-carotene were analysed in fresh
curry leaves as well as curry leaves powder. Six types of products i.e. buns, kulche, idli,
dhokla, upma and uttapam were prepared by supplementing curry leaves powder (5, 7.5 and
10 %) using standard recipes. Refined flour (100%) was considered as control for the
development of buns and kulche; rice and black gram dhal (2:1) for idli and uttapam;
semolina (100%) for upma and bengal gram flour (100%) served as control for the
development of dhokla. All the developed products were subjected to sensory evaluation by a
panel of semi-trained judges (n=20) using 9-point hedonic rating scale followed by nutritional
evaluation for the same parameters mentioned for curry leaves powder except antioxidants
and vitamin C. Data was statistically analysed using SPSS and OPSTAT softwares. Paired’t’
test was applied to check the differences on nutritional parameters between fresh leaves and
curry leaves powder. ANOVA was applied to compare the several means of various
parameters within the four types of developed products.
The results showed that curry leaves powder contained 3.91, 11.44, 3.19, 9.19, 10.79
and 61.49 per cent of moisture, crude protein, crude fat, crude fibre, ash and total
carbohydrates. The soluble, insoluble and total dietary fibre contents of curry leaves powder
were found to be 9.63, 41.22 and 53.68 per cent, respectively, on dry matter basis. CLP
contained 2147.30, 21.30 and 3.59 mg/100g of total calcium, iron and zinc, respectively. The
per cent availability of calcium, iron and zinc in curry leaves powder was observed as 33.53,
7.17 and 18.47 per cent, respectively. As a result, the available contents of calcium, iron and
zinc were observed as 719.90, 1.52 and 0.64 mg/100g, respectively. The anti-nutrients i.e.
oxalate and phytic acid content of curry leaves powder was observed as 497.52 and 119.41
mg/100g, respectively.
The β-carotene content in fresh and dehydrated leaves was found to be 45890 and
104100 µg/100g, respectively. It was found that the β-carotene content in curry leaves powder
increased significantly as compared to fresh leaves. Vitamin C content of fresh and
dehydrated curry leaves was 23.69 and 2.94 mg/100g, respectively. Fresh curry leaves had
higher vitamin content that of dehydrated leaves. The freeze drying brought significant
(P<0.05) reduction in the vitamin C content.
87
 The total phenol content of fresh and dehydrated curry leaves was 677.08 and 624.30
mgGAE/100g, respectively. Fresh curry leaves had significantly (P<0.05) higher total phenol
content than dehydrated leaves. Drying brought slight reduction in total phenol content .
Further, data indicated that the fresh leaves had higher amount of total flavonoids i.e. 187.32
mgRE/100g than dehydrated leaves (155.65 mgRE/100g). Similar trend was observed for
FRAP and DPPH radical scavenging activity. The FRAP and DPPH radical scavenging
activity of fresh leaves was observed as 775.03 and 56.05 mgTE/100g, respectively whereas
the contents of both in dehydrated leaves were 650.36 and 51.67 mgTE/100g, respectively.
Again a considerable decrease was observed in FRAP and DPPH radical scavenging activity
of curry leaves during freeze drying.
Six types of products i.e. buns, kulche, idli, dhokla, upma and uttapam were prepared
using varied control by incorporating 5, 7.5 and 10 per cent of curry leaves powder. Mean
scores of overall acceptability of T1, T2 and T3 varied from 7.62 to 8.29 for buns, 7.09 to 8.32
for kulche, 6.51 to 8.20 for idli, 6.54 to 8.27 for dhokla, 6.69 to 8.08 for upma and 6.52 to
7.92 for uttapam. However, all the supplemented products were adjudged within ‘liked
slightly’ to ‘liked very much’ and were found to be acceptable by the judges. As the level of
incorporation of curry leaves powder increased in the development of products, the scores of
taste of aroma, taste and texture of T 1 and T2 products were also increased whereas further
increase in T3 products turned down the scores significantly. However, the taste, aroma and
texture of all the products were within the acceptable range. Even the products prepared with
10 per cent of curry leaves powder were found to be acceptable.
The moisture content of control and curry leaves powder supplemented products were
found to be within the acceptable levels i.e. buns (26.45 to 28.65%); kulche (21.36 to
25.46%); idli (49.48 to 54.73%); dhokla (55.74 to 58.77%); upma (42.62 to 45.55%) and
uttapam (56.79 to 58.85%). Irrespective of supplementation of CLP, uttapam within the six
products contained maximum amount of moisture (58.15) followed by dhokla (57.57), idli
(53.28), upma (44.78), buns (27.87) and kulche (23.07). Crude protein was found maximum
in dhokla followed by uttapam, idli, upma, buns and kulche. All the six products developed
using curry leaves powder had significantly higher (P≤0.05) contents of crude protein, crude
fiber and ash than that of control products. The content of insoluble dietary fibre, soluble
dietary fibre and total dietary fibre was increased significantly in all the products with each
level of supplementation of curry leaves powder in control formulations. Further, it was
observed that contents of total and in vitro available calcium, iron and zinc of curry leaves
powder supplemented products were increased significantly in all the products with each level
of supplementation than that of control formulations. Results illustrated that oxalates and
phytic acid content of all the six types of products prepared using 5, 7.5 and 10 per cent of

88
curry leaves powder varied from 32.30 to 80.30 mg/100g being lowest in T 1 dhokla, whereas
highest in T3 upma. Oxalic acid and phytic acid had negative correlation with total and (in
vitro) available calcium, iron and zinc though correlation was strong for calcium followed by
iron.
It was observed that the β-carotene content of all six types of products (control, T1, T2
and T3) increased significantly with the level of incorporation (5, 7.5 and 10 per cent) of curry
leaves powder being highest in T3, dhokla (10596.93 µg/100g) and lowest in T1, buns
(4176.21 µg/100g). Hence, the consumption of 100 gram of bun and dhokla can meet the 87-
221 per cent of daily RDA of β-carotene. The β-carotene content of all the curry leaves
powder supplemented products was significantly higher than that of control products.
Irrespective of supplementation of CLP, uttapam within the six products contained
maximum amount of moisture (58.15) followed by dhokla (57.57), idli (53.28), upma (44.78),
buns (27.87) and kulche (23.07). Crude protein was found maximum in dhokla followed by
uttapam, idli, upma, buns and kulche. The crude fat content was observed to be highest in
uttapam followed by buns, upma, dhokla, kulche and idli. Crude fibre was found maximum in
dhokla followed by upma, uttapam, buns, idli and Kulche. Ash content was observed highest
in upma followed by dhoka, kulche, buns, uttapam and idli whereas total carbohydrates was
highest in kulche followed by buns, idli, upma, uttapam and dhokla.
It may be concluded that blanching of curry leaves upto 15 seconds at boiling
temperature was found suitable for the proper retention of colour. Freeze drying was found
suitable for the retention of the β-carotene. Curry leaves powder can be successfully
incorporated up to 10 per cent to develop β-carotene rich products without affecting the
sensory acceptability except colour. Overall sensory acceptability of products prepared using
7.5 per cent level of incorporation of CLP was found maximum, though all the products were
found acceptable. Beta carotene rich products can be successfully developed by incorporating
curry leaves powder as its content in the developed products ranged from 4176.21 to
10596.93 µg/100g. The consumption of 100 gram of developed products can meet
87-221 per cent of daily RDA of β-carotene. Besides β-carotene these products had
significantly higher contents of calcium, iron, fibre and crude protein than the control
products. Consumption of curry leaves powder supplemented products may improve the sub
clinical deficiency of vitamin A in vulnerable group.

89
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 APPENDIX-I

Nine Point Hedonic Rating Scale

Name……………………
Dated…………………...
Products………………..
“Test these samples and check how much you like or dislike each one. Use
appropriate Scale to show your attitude by assigning points that best describe your feeling
about the sample. An honest expression of your feeling will help us. “

Sr. No. Color Appearance Aroma Texture Taste Overall Remarks

Acceptability

Rate Organoleptic Score

“Like extremely 9”
“Like very much 8”
“Like moderately 7”
“Like slightly 6”
“Neither like nor dislike 5”
“Dislike slightly 4”
“Dislike moderately 3”
“Dislike very much 2”
“Dislike extremely 1”

I
APPENDIX-II

II
III
IV
V
VI
VII
 APPENDIX-III

Table: Nutritional content of CLP supplemented β-carotene rich products

Parameter/ Treatments Buns Kulche Idli Dhokla Upma Uttapam
Moisture Control 28.65±0.05 25.46±0.08 54.73±0.08 58.77±0.10 45.55±0.14 58.85±0.06
T1 27.87±0.05 23.07±0.02 53.28±0.06 57.57±0.06 44.78±0.12 58.15±0.07
T2 27.11±0.05 22.44±0.05 51.51±0.12 56.52±0.11 44.67±0.04 57.31±0.08
T3 26.45±0.07 21.36±0.05 49.48±0.17 55.74±0.17 42.62±0.18 56.79±0.08
CD
0.19 0.19 0.38 0.37 0.43 0.24
(P<0.05)
Crude Control 10.37±0.01 9.801±0.01 11.78±0.02 16.82±0.02 11.10±0.02 12.59±0.02
Protein T1 10.89±0.01 10.24±0.02 11.96±0.02 17.20±0.01 11.44±0.02 12.91±0.01
T2 11.17±0.03 10.51±0.01 12.20±0.04 17.39±0.01 11.73±0.01 13.21±0.01
T3 11.38±0.04 10.82±0.02 12.59±0.02 17.53±0.03 12.07±0.02 13.48±0.01
CD
0.09 0.05 0.10 0.06 0.06 0.05
(P<0.05)
Crude Fat Control 8.54±0.01 3.04±0.02 0.81±0.02 5.17±0.01 6.51±0.03 10.91±0.02
T1 8.32±0.02 2.80±0.02 0.65±0.02 4.95±0.02 6.25±0.02 10.37±0.02
T2 8.10±0.02 2.67±0.02 0.55±0.02 4.74±0.02 6.07±0.03 10.09±0.03
T3 7.92±0.02 2.54±0.01 0.43±0.01 4.59±0.02 5.90±0.02 09.86±0.03
CD
0.08 0.06 0.05 0.05 0.08 0.08
(P<0.05)
Crude Control 0.85±0.03 0.25±0.03 0.38±0.02 2.52±0.07 1.31±0.01 0.99±0.03
Fibre T1 1.02±0.01 0.72±0.01 0.85±0.03 2.98±0.01 1.77±0.02 1.46±0.01
T2 1.51±0.03 0.93±0.01 1.09±0.01 3.33±0.02 2.06±0.04 1.69±0.007
T3 1.71±0.03 1.03±0.01 1.34±0.03 3.48±0.01 2.29±0.02 1.92±0.02
CD
0.09 0.06 0.07 0.12 0.08 0.03
(P<0.05)
Ash Control 1.31±0.01 1.38±0.02 0.71±0.02 2.26±0.10 3.90±0.02 0.84±0.01
T1 1.94±0.03 1.96±0.02 1.29±0.02 2.71±0.02 4.41±0.01 1.39±0.01
T2 2.44±0.01 2.47±0.04 1.55±0.02 3.15±0.01 4.81±0.01 1.67±0.01
T3 2.75±0.01 2.71±0.07 1.85±0.02 3.57±0.01 4.97±0.02 1.94±0.01
CD
0.06 0.14 0.08 0.10 0.05 0.04
(P<0.05)
TCHO’s Control 50.29±0.10 60.12±0.06 31.56±0.06 14.47±0.08 31.63±0.08 15.84±0.05
T1 49.90±0.05 61.23±0.06 31.94±0.03 14.59±0.08 31.39±0.10 15.75±0.09
T2 49.62±0.13 60.94±0.03 33.13±0.07 14.88±0.05 30.63±0.11 16.33±0.09
T3 49.75±0.09 61.55±0.06 34.30±0.09 15.11±0.06 32.16±0.05 16.05±0.03
CD
0.32 0.18 0.22 0.23 0.29 0.24
(P<0.05)
SDF Control 0.63±0.01 0.61±0.01 3.73±0.08 4.22±0.06 4.61±0.07 5.12±0.05
T1 0.86±0.02 0.81±0.01 4.25±0.07 4.46±0.05 5.26±0.07 5.35±0.04
T2 0.95±0.02 0.93±0.01 4.83±0.03 4.66±0.06 5.31±0.05 5.86±0.04
T3 1.08±0.02 1.03±0.01 5.25±0.07 5.19±0.05 6.10±0.05 6.38±0.07
CD
0.06 0.03 0.22 0.18 0.21 0.17
(P<0.05)
IDF Control 2.11±0.02 2.04±0.02 8.54±0.04 8.55±0.06 14.52±0.09 12.55±0.06
T1 4.85±0.02 4.74±0.02 10.54±0.05 10.33±0.05 15.16±0.04 13.35±0.08
T2 6.24±0.02 6.14±0.02 11.55±0.04 11.66±0.05 16.84±0.08 14.78±0.12
T3 7.63±0.01 7.54±0.02 13.51±0.08 12.74±0.05 17.60±0.07 15.26±0.07
CD
0.06 0.08 0.18 0.18 0.24 0.28
(P<0.05)
TDF Control 2.74±0.03 2.65±0.03 12.27±0.06 12.77±0.12 19.14±0.07 17.67±0.11
T1 5.71±0.01 5.56±0.02 14.79±0.06 14.79±0.09 20.48±0.04 18.69±0.10
T2 7.19±0.03 7.07±0.02 16.39±0.03 16.32±0.10 22.15±0.03 20.64±0.15
T3 8.71±0.04 8.57±0.02 18.75±0.04 17.93±0.05 23.70±0.11 21.64±0.13
CD
0.09 0.08 0.16 0.31 0.23 0.41
(P<0.05)
β-Carotene Control 12.15±0.07 16.14±0.06 35.08±0.04 186.91±0.04 159.18±0.05 65.89±0.05
T1 4,176.21±0.04 4,180.14±0.01 5,240.06±0.92 5,391.90±0.94 4,843.59±0.89 4,750.42±0.08
T2 6,258.22±0.01 6,262.14±1.01 7,842.22±1.96 7,994.45±1.62 7,185.89±0.01 7,092.66±1.87
T3 8,340.20±1.65 8,340.81±2.95 10,445.16±1.85 10,596.93±1.86 9,528.28±0.01 9,434.84±0.01
CD
1.68 4.06 5.40 3.93 0.19 2.73
(P<0.05)

VIII
 ABSTRACT
1. Title of thesis : Development and nutritional evaluation
of β-carotene rich products prepared
using curry leaves
2. Full name of degree holder : SONIA
3. Admission No. : 2018HS17M
4. Title of degree : Master of Science
5. Name and address of Major Advisor : Dr. (Mrs.) Varsha Rani
Assistant Professor
Department of Foods and Nutrition
I.C. College of Home Science
CCS Haryana Agricultural University,
Hisar-125004 (India)
6. Degree awarding University/Institute : CCS Haryana Agricultural University,
Hisar-125004
7. Year of award of degree : 2020
8. Major Subject : Foods and Nutrition
9. Total No. of pages in thesis : 86+vii+VIII
10. No. of words in the abstract ; Approx. 310
Key words: Curry leaves, powder, β-carotene, products, sensory, acceptability, nutritional.

“This study was undertaken to analyse the nutritional composition of curry leaves powder
(CLP) and develop β-carotene rich products by incorporating 5, 7.5 and 10 per cent of CLP. Leaves
were blanched for 15 seconds at boiling temperature and dried by using freeze drier. Proximate
composition, dietary fibre, minerals, anti-nutrients were analysed in CLP whereas antioxidants, vitamin
C and β-carotene were analysed in fresh leaves as well as CLP. Six types of products (buns, kulche,
idli, dhokla, upma and uttapam were prepared by supplementing CLP. Products were subjected to
sensory evaluation by a panel of semi-trained judges followed by nutritional evaluation of developed
products. Data was statistically analysed using SPSS and OPSTAT software. Blanching of curry leaves
upto 15 seconds at boiling temperature was found suitable for proper retention of colour. Freeze drying
was found suitable for the retention of β-carotene. CLP contained 3.91, 11.44, 3.19, 9.19, 10.79 and
61.49 per cent of moisture, crude protein, crude fat, crude fibre, ash and total carbohydrates. Soluble,
insoluble and total dietary fibre in CLP was found to be 9.63, 41.22 and 53.68 per cent, respectively.
CLP contained 2147.30, 21.30 and 3.59 mg/100g of total calcium, iron and zinc, respectively. Beta
carotene in fresh and dehydrated leaves was found to be 45890 and 104100 µg/100g, respectively. TPC
in fresh and dehydrated curry leaves was 677.08 and 624.30 mgGAE/100g, respectively. Curry leaves
powder can be successfully incorporated up to 10 per cent to develop β-carotene rich products without
affecting the sensory acceptability except colour, though all products were found acceptable. All CLP
supplemented products had significantly higher (P≤0.05) protein, fiber and ash. Beta carotene rich
products can be successfully developed by incorporating CLP as its content in developed products
ranged from 4176.21 to 10596.93 µg/100g. Consumption of 100 gram of developed products can meet
87-221 per cent of daily RDA of β-carotene.”

MAJOR ADVISOR DEGREE HOLDER

HEAD OF THE DEPARTMENT

 CURICULLUM VITAE
a) Name of the Student : Sonia
b) Date of Birth : December 18, 1996
c) Place of Birth : Dhakal (Jind, Haryana)
d) Mother’s Name : Mrs. Kamlesh
e) Father’s Name : Mr. Shamsher
f) Permanent Address : D/o Shamsher, #1096, Ghanghas patti,
Dhakal, Jind, Haryana- 126116
g) Mobile : 9468115935, 8607282668
h) E-Mail : soniagn01@gmail.com
i) Academic qualifications :
Degree University/ Year of Percentag Subjects
Board Passing e/ OGPA
Matric HBSE 2012 97.80 English, Hindi, Mathematics, Social
Sciences, Health & Ph. Education and
Science & Technology
Intermediate HBSE 2014 85.60 English, Hindi, Mathematics, Physics
and Chemistry
B.Sc. (Hons.) CCSHAU, 2018 8.34 1. Foods and Nutrition
(Home Hisar 2. Human Development and Family
Science) Studies
3. Family Resource Management
4. Textile and Apparel Designing
5. Extension Education and
Communication Management
M.Sc. (Foods CCSHAU, 2020 8.32 Foods and Nutrition
and Nutrition) Hisar
j) Medals/ Honours received
 Certificate of Water Sports Course, Atal Bihari Vajpayee Institute of Mountaineering & Allied
Sports Manali- (H.P.). Regional Water Sports Centre Pong Dam (October, 2015)
 Certificate of Participation in Volleyball, XVI All India Agricultural Universities Sports and
Games Meet 2015-16, Tamil Nadu Agricultural University, Coimbatore, India
 Certificate of participation in Inter College championship for the session 2016-17 held from
Oct. 13 to 15, 2016 and secured second position in Volleyball game
 Certificate of Basic Leadership Training Camp held at Malout (Punjab) from Nov. 1, 2016 to
Nov. 10, 2016
 Certificate of Participation in Annual Training Camp ( January, 2016) and (January, 2017)
 NCC, ‘B- Certificate’ passed with ‘A’ grade, examination held in 2016
 NCC, ‘C- Certificate’ passed with ‘B’ grade, examination held in 2017
 Certificate of participation in XVII All India Agricultural Universities Sports & Game Meet,
2016-17 held at CCSHAU, Hisar from March 25 to 29, 2017
 Certificate of Appreciation for Voluntary Blood donation by Mission Jan Jagriti Blood Bank
(28/03/2019)
 UGC-NET (December, 2019)
k) Paper/ Abstracts published and presented in National/ International level
 Certificate of participation in National Seminar on Innovative Strategies for Gender Equality
held on March 8, 2019 and presented poster entitled ‘Potential of curry leaves for the
Development of β-carotene rich products’.
 Certificate of Participation in the Scientific Deliberations and Presented Poster entitled
‘Utilization of curry leaves powder as a functional ingredient for the development of buns and
kulche’ in the Golden Jubilee International Conference on New Millennia Agriculture Novel
Trends & Future Scenario held at CCSHAU, Hisar from November 6-8, 2019
 Reena, Rani, V., Jandu, R., John, J. & Sonia (2020). Effect of processing on sensory and
nutritional quality of fenugreek supplemented biscuits. International Journal of Chemical
Studies, 8(3), 1900-1902.
(Sonia)
 UNDERTAKING OF THE COPY RIGHT

“I Sonia, Admn. No. 2018HS17M undertake that I give copy right to the CCS HAU,
Hisar of my thesis entitled “Development and Nutritional Evaluation of β-carotene rich
products prepared using curry leaves”
“I also undertake that, patent, if any, arising out of the research work conducted
during the program shall be filed by me only with due permission of the competent authority
of CCS HAU, Hisar.”

Signature of Student