Evaluating the Nutritional and Sensory Properties of Baked Goods Utilizing Bio-fortified Pearl Millet and Underutilized Carrot Leaf Powder

Author: Rajni, Nirav Umeshbhai Joshi, Reema Devi, Neha, Raveena and Charan Singh

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Abstract

The traditional bakery industry, integral to the food processing sector, faces the challenge of meeting the demands of a growing global population for fresh, convenient, and nutritious products. Addressing malnutrition, particularly prevalent in developing nations, requires innovative strategies such as bio-fortification. This research explores the impact of incorporating bio-fortified pearl millet and carrot leaf powders (CLP) as nutritional additives in bun formulations. Powdered carrot leaves (CLP) were incorporated into pearl millet in distinct proportions of 5%, 10%, 15%, and 20%, denoted as T1, T2, T3, and T4, respectively. The results of the evaluation revealed that all of the developed buns were considered acceptable by the judges, except for T4 buns, which were categorized as falling within the range of "neither like nor dislike". The nutritional assessment revealed that buns with 20% CLP exhibited significantly higher nutritional content, followed by T3, T2, and T1. These findings underscore the transformative potential of leaf powders in fortifying bakery products, offering a promising avenue to enhance food security and nutrition on a global scale.

Keywords

Pearl Millet, Bun, Carrot Leaf Powder (CLP), Bakery, Sensory and Nutritional Evaluation

Conclusion

In accordance with research findings, carrot leaves, akin to their roots, possess a substantial nutrient profile. When integrated with bio-fortified pearl millet, they augment the nutritional value of the final product. However, the sensory evaluation of the buns revealed a notable decrease in acceptability with the inclusion of carrot leaves powder, particularly evident in T4 buns fortified at a 20 percent level. Upon scrutinizing the nutritional composition, buns supplemented with 20 percent carrot leaves powder displayed the highest nutrient contents compared to the control bun. Conversely, T1 buns exhibited the minimum levels of both crude protein and crude fibre content when compared to T4 buns. Given the abundant presence of calcium (Ca), zinc (Zn), iron (Fe), and β-carotene in carrot leaves powder, it emerges as a promising option for fortifying various bakery products. Nevertheless, further studies are imperative to assess the bioavailability of these minerals in bakery products for future considerations.

References

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How to cite this article

Rajni, Nirav Umeshbhai Joshi, Reema Devi, Neha, Raveena and Charan Singh (2023). Evaluating the Nutritional and Sensory Properties of Baked Goods Utilizing Bio-fortified Pearl Millet and Underutilized Carrot Leaf Powder. Biological Forum – An International Journal, 15(10): 263-267.