Vol. 8, Issue 7 (2019)

Author(s):
Akshatha, D Shobha, R Shekhara Naik, BS Chethana and AR Brundha

Abstract:
Present study was conducted to develop papad by incorporating basil leaves (Ocimum basilicum). The basil leaves were evaluated for its nutritional, functional and anti-nutritional parameters. The basil leaves were incorporated into foxtail millet papad at different levels and developed papad was analyzed for their physical, sensory and storage qualities. The nutritional composition of basil leaves incorporated papad indicated that it contained 3.12 grams of protein, fiber (5 g/ 100 g), iron (5.88 mg/ 100g) and calcium (60.12 mg/ 100 g) along with flavonoids (148 µg) total phenols (73 mg) and antioxidants (94.05 %). Basil leaves incorporated papad with 15 g level incorporation were found to be acceptable with a overall acceptability score of 7.56 on a nine point hedonic scale compared to other variations tested. The nutritional quality of developed basil papad showed significantly higher protein (19 g/ 100 g), ash (7.2 g/100 g), iron (11.58 mg/ 100 g), fiber (4 g/ 100 g), zinc (7.99 mg/ 100 g) fat (4 g/ 100 g) and functional parameters such as flavonoids (143 µg), total phenol (73 mg) and antioxidant (94 %) content; while anti-nutrients such as tannins were significantly high (25.25 mg) in basil leaves incorporated papads compared to phytic acid. The storage studies of basil leaves incorporated papad indicated that developed papad was found to be stable up to one month when stored in LDPE covers.