Development And Nutritional Analysis of Curry Leaves (MURRAYA KOENIGII) Incorporated Mathri

Abstract

Curry plant (Murraya koenigii) is a storehouse of nutrients, antioxidants, minerals, vitamins and other plant components which contribute immensely to therapeutic benefits. Its Incorporation in our meal could be great options to enhance flavour, test and nutrition quality. Mathri is one of the beloved and popular snacks. It is easy to make, store and consume at any time. This study aims to develop value added mathri incorporated with curry leaves powder. Incorporated Mathri were prepared with wheat flour and curry leaves powder (CLP) with 5, 7 and 9% for three treatments namely M1, M2 and M3 respectively and control mathri (M0) was prepared by wheat flour. Mathri were analysed for proximate composition using standard procedure of AOAC (2000) and mineral content i.e., zinc, potassium and magnesium were determined by Lindsey and Norwell (1969) method, phosphorus content was analysed according to method of chen at al. (1956) and sodium content was analysed by Ranganna (1986) method. The analysis revealed that mathri with incorporation of curry leaves powder was found with appreciable nutritional profile. Thus, incorporation of curry powder can bring considerable change in nutritional profile of developed product, and it could be a good choice for a healthy snack.