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Vol. 11, Issue 1 (2022)

Development and nutritional evaluation of sev prepared by incorporation of fresh betel leaves (Piper betle L.) slurry

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.
Pages: 655-658  |  491 Views  265 Downloads


The Pharma Innovation Journal
How to cite this article:
Renuka Jandu, Dr. Varsha Rani, Dr. Veenu Sangwan, Dr. Priyanka Rani, Pragati. Development and nutritional evaluation of sev prepared by incorporation of fresh betel leaves (Piper betle L.) slurry. Pharma Innovation 2022;11(1):655-658.

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