Nutritional and sensory evaluation of drumstick leaves powder supplemented food items

Fresh leaves of drumstick contain nutrients in higher quantities and it is important to extend its shelf life for treating malnutrition and iron deficiency anaemia. In the view of extending the shelf life and to make nutritious food products from drumstick leaves, the current study was conducted with the objectives to prepare drumstick leaves powder, to study its nutritional characteristics by using standard methods, to incorporate drumstick leaves powder in daily food recipes like chapati (flat bread) (T1), dal (pulse) (T2) and potato vegetable (T3). Therefore, the aim of the study was to improve the dietary behavior and reduce iron deficiency anemia among adolescent girls of nutri-smart village of Morena district of Madhya Pradesh. This was done by evaluating the effect of supplementing DLP enriched food recipes in daily diet of adolescent girls for three months. The protein content of enriched food recipes were 13.58, 23.35 and 3.58 gram for T1, T2 and T3, respectively while the iron values for product T1, T2 and T3 were 7.09, 8.45 and 2.65 mg per serving. Despite the variations in the individual attribute scores, the overall composite score for T2 was highest at 8.17 ± 0.67. This score was followed by T1 at 7.97 ± 0.49 and T3 at 7.6 ± 0.70. Hence it is concluded that drumstick leaves powder can be effectively utilized for treatment of iron deficiency anaemia and in boosting overall health of adolescent girls in nutri-smart village of Morena district.