Effect of green leaf powder incorporation on bioactive components and overall acceptability of chickpea nuggets

The study aimed at formulation of nuggets from split chickpea dal incorporated with amaranthus and radish leaf powder followed by evaluation for bioactive components, colour value and overall acceptability. The formulated green leaf powder blended chickpea nuggets were stored for period of three months and evaluated at an interval of one month. The study reported highest Vitamin A and C, antioxidant and total phenol contents in nuggets formulated from higher levels of green leaf powder in contrast to control nuggets. The colour values (L*, a* and b*) decreased with increase in the level of incorporation of green leaf powder in the formulation. The nuggets corresponding to T₇ (82:18::Chickpea:Green leaf powder) reflected highest mean vitamin A and C contents of 1178.86 I.U and 10.33 mg/100g, antioxidant activity of 58.35 per cent and total phenol content of 170.90 mg GAE/100g, respectively. The mean vitamin A and C contents, antioxidant activity and total phenol content of nuggets decreased significantly during storage period of three months. The nuggets were found to be acceptable by the sensory panelists. The highest mean overall acceptability score of 7.97 was recorded in T₃ (94:6:: Chickpea:Green leaf powder).