Nutrient composition, dietary fibre and antioxidant profile of betel leaf (Piper betel L.) and its application in product development

Betel leaf (Piper betel L.) is a promising leaf enriched with major micronutrients and bioactive compounds. Its utilization for human nutrition and health is limited due to its excessive pungency. Dried powder and fresh slurry of betel leaves can be incorporated into commercial products to maximize their nutritional and health potential. This study was aimed to evaluate the nutritional composition of fresh and dried betel leaves and to standardize the proportions of betel leaf slurry for the development of squash and smoothie. Betel leaves were procured from the local market and powder was prepared using freeze-drying. The nutritional composition was analyzed using the standard methods of AOAC. Results indicated that freeze-dried powder of betel leaves had 12.63 per cent of crude protein, 15.70 per cent of crude fiber, 4.52 per cent of total soluble sugars, 882.07 mg of calcium, and 8.22 mg of iron. Besides, the freeze-dried powder contained substantial amounts of TPC (649.03 mg GAE/100g), TFC (237.46 mg RE/100g) FRAP (3053.80 mg TE/100g), and DPPH (52.71 mg TE/100g). Squash and smoothie prepared with 30 per cent of fresh betel leaves slurry scored maximum in terms of organoleptic characteristics.