Vol. 11, Issue 1 (2022)

Author(s):
Renuka Jandu, Dr. Varsha Rani, Dr. Veenu Sangwan, Dr. Priyanka Rani and Pragati

Abstract:
The present investivation was planned to analyse the nutritional composition of sev prepared by incorporating betel leaves fresh slurry. Sev was developed by using varying proportions of fresh betel leaves slurry (20, 30 and 40%). The proximate composition of sev prepared by incorporating betel leaves was reported as moisture (2.73%), crude protein (22.06%), crude fat (26.68%), crude fiber (7.66%) and ash (5.66%) content. Total minerals such as calcium, iron and zinc were observed as 190.86, 5.55 and 0.63 mg/100g, respectively. The β- caroteneand vitamin C content were found to be 1973.07 µg/100g and 18.36 mg/100g, respectively.