TAILIEUCHUNG - Development of value added products from mulberry leaves

In the present fast growing rapidly changing global society, attaining good health has become a challenge for all age groups. Now a day’s consumption of foods made from the leaves increased, but still, few are considered as wastes, but they are actually beneficial for health. The study was made to utilize mulberry leaves in different form in value-added product, thus reducing the wastage and providing inexpensive, healthy product. Mulberry leaves contain a good amount of high protein, vitamin C, beta-carotene and calcium contents. It can be easily grown in different parts of India and hence can help to meet the recommended dietary allowance of various micronutrients and improve the health status of vulnerable groups. | 2020 9 3 1321-1330 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 3 2020 Journal homepage http Original Research Article https Development of Value Added Products from Mulberry Leaves V. S. Ramya and S. Chandrashekar Department of Sericulture College of Agriculture University of Agricultural Sciences GKVK Bengaluru - 560 065 Karnataka India Corresponding author ABSTRACT Keywords Mulberry leaves masala biscuit Organoleptic evaluation Macro nutrient micro nutrient antinutrients and cost analysis. Article Info Accepted 05 February 2020 Available Online 10 March 2020 Keywords Mulberry leaves masala biscuit Organoleptic evaluation Macro nutrient micro nutrient antinutrients and cost analysis. In the present fast growing rapidly changing global society attaining good health has become a challenge for all age groups. Now a day s consumption of foods made from the leaves increased but still few are considered as wastes but they are actually beneficial for health. The study was made to utilize mulberry leaves in different form in value-added product thus reducing the wastage and providing inexpensive healthy product. Mulberry leaves contain a good amount of high protein vitamin C beta-carotene and calcium contents. It can be easily grown in different parts of India and hence can help to meet the recommended dietary allowance of various micronutrients and improve the health status of vulnerable groups. Four variations of mulberry leaves masala biscuit were developed using mulberry leaves in different proportions viz. 5 10 per cent in preparation of masala biscuit with other commonly used ingredients. The acceptability of four variations of developed mulberry leaves masala biscuit were studied by evaluating different organoleptic characteristics by 21 semi trained panel member. Mulberry leaves masala biscuit .

• Y học thường thức
• Mulberry leaves masala biscuit
• Organoleptic evaluation
• Macro nutrient
• Micro nutrient
• Antinutrients and cost analysis