CURRY LEAVES (MURRAYA KOENIGII) INCORPORATED IRON RICH CURD: PRODUCTION, PHYTOCHEMICAL, NUTRITIONAL AND PROXIMATE COMPOSITION

Curd (Dahi) is a fermented milk product, most commonly used by Indian population.Curd is an excellent source of calcium and protein but as typical of all dairy products contains very little iron and lack of phytochemicals. The research is conducted to prepare curd with addition of different quantities of fresh curry leaves. Phytochemicals, Nutritional and Self life of the final product are analysed to assay the quality of curd. The smell, taste, body, consistency, colour and texture of the curd are acceptable at the level of 18g per liter milk. Phytochemicals, carbohydrate, Vitamin E, Vitamin A, Folic acid and Iron are increased in curry leaves incorporated curd, compared with normal curd. The storage life of curry leaves incorporated curd is 12 days at refrigerated temperature