Proximate, minerals and microbial properties of chickpea nuggets supplement with green leaf powder

This study was undertaken with the objectives to prepare nuggets with improved nutritional value and better utilization of underutilized green leaf. The proximate composition of green leaf powder blended chickpea nuggets, moisture content, crude protein content and crude fat content decrease with the increase in the level of green leaf powder while as the total ash content of nuggets increased with the increased in incorporation level of green leaf powder. The highest mean crude fiber total ash and available carbohydrate content of3.57, 6.05, 67.51 per cent, respectively were recorded in T₇ (82:18::chickpea flour: green leaf powder).The calcium and iron content of green leaf powder blended chickpea nuggets increased with the increasing level of green leaf powder. The highest mean calcium and iron content of 236.08 and 10.00 mg per 100g was recorded in T₇(82:18::chickpea flour: green leaf powder).The microbial load of green leaf powder blended chickpea nuggets was within the permissible limits of BIS (4 x 10⁴ cfu mL⁻¹) throughout storage period of three months.