Nutritional Analysis of Paratha prepared from Dehydrated Brahmi (Centella asiatica)

The present study was carried out with the objective to develop value added food product by incorporating dehydrated brahmi leaves with wheat and gram flour as well as to evaluate organoleptic quality, to determine nutritive value of prepared food products. Chemical analysis of dehydrated leaves for moisture ash, protein, fat, carbohydrate and energy were determined using the standard procedure of AOAC, 2007. Value added food product Paratha was made by using dehydrated leaves with proportion distributed 97:3, 96:4, 95:5 referred as T 1 , T 2 and T 3 and control T 0 was prepared without the incorporation of dehydrated leaves. The data obtained during the study were analyzed statistically using analysis of variance (ANOVA), critical difference (C.D.) techniques and t-test. Results shows that dehydrated Brahmi leaves contains 13.9percent moisture,1.95percent ash, 13.5g protein, 2.3g fat, 68.3g carbohydrate, 348kcal energy,13.8mg iron, 189mg calcium and 26600µg total carotene. On the basis of sensory evaluation, treatment T 1 of prepared products was found to be most acceptable as compared to other treatments. Nutritionally, it was found that the nutrients content of best treatment T 1 of both the products, were significantly higher with regards to calcium, iron, total carotene as compared to the control T 0 due to the incorporation of dehydrated brahmi leaves. It is concluded that dehydrated Brahmi leaves can be successfully incorporated in the preparation of the value added food product.