Nutritional Analysis of Paratha prepared from Dehydrated Brahmi (Centella asiatica)

Abstract

The present study was carried out with the objective to develop value added food product by incorporating dehydrated brahmi
leaves with wheat and gram flour as well as to evaluate organoleptic quality, to determine nutritive value of prepared food
products. Chemical analysis of dehydrated leaves for moisture ash, protein, fat, carbohydrate and energy were determined using
the standard procedure of AOAC, 2007. Value added food product Paratha was made by using dehydrated leaves with
proportion distributed 97:3, 96:4, 95:5 referred as T1, T2 and T3 and control T0 was prepared without the incorporation of
dehydrated leaves. The data obtained during the study were analyzed statistically using analysis of variance (ANOVA), critical
difference (C.D.) techniques and t-test. Results shows that dehydrated Brahmi leaves contains 13.9percent moisture,1.95percent
ash, 13.5g protein, 2.3g fat, 68.3g carbohydrate, 348kcal energy,13.8mg iron, 189mg calcium and 26600µg total carotene. On
the basis of sensory evaluation, treatment T1 of prepared products was found to be most acceptable as compared to other
treatments. Nutritionally, it was found that the nutrients content of best treatment T1 of both the products, were significantly
higher with regards to calcium, iron, total carotene as compared to the control T0 due to the incorporation of dehydrated brahmi
leaves. It is concluded that dehydrated Brahmi leaves can be successfully incorporated in the preparation of the value added food
product