1Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-1250 04, Haryana, India
*Corresponding Author: Jyoti, Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-1250 04, Haryana, India, Email: jyotirao12362@gmail.com
Online Published on 11 June, 2025.
The study was conducted to evaluate the nutrient composition of sev prepared from spinach leaves powder.
Sensory evaluation of developed products was carried out using 9-point hedonic Scale. The samples were further analysed for moisture, ash, crude fat, crude protein and crude fiber, total, soluble and insoluble dietary fiber, total minerals and antioxidant activity and β-carotene content using standard methods.
The supplementation resulted in a significant (P=0.05) increase in ash, crude fat and crude fiber while crude protein decreased. The supplemented product had crude fat ranging from 27.17-29.35 g; crude fibre 3.45-4.45 g and ash 3.34-4.58 g/100 g at different levels of incorporation as against 26.34, 2.85and 3.02 g/100 g respectively in control product. Significant increase was observed in mineral content also. The supplemented products had iron, calcium, zinc and phosphorus ranging from 5.01-7.23, 73.98-98.34, 2.21-3.13 and 306.12-323.22/100 g on dry matter basis. Antioxidant activity and β-carotene content also increased in supplemented sev. This therefore suggests that sev supplemented with spinach leaves powder could have more market penetration if awareness is highly created.
Awareness, Nutrient composition, Sensory evaluation, Supplementation
