Vol. 11, Issue 2 (2022)

Author(s):
Sonia, Varsha Rani, Sangeeta C Sindhu and Neha

Abstract:
Curry leaf (Murraya koenigii) is a marvelous leafy spice having culinary, medicinal and nutritional properties. Present study was aimed to standardize the process of development of idli using various proportions of curry leaves powder (CLP). The control idli was prepared using rice: black gram dhal (2:1) batter. In experimental (Type-I, Type-II and Type-III) idli, rice: black gram dhal (2:1) batter was substituted with 5, 7.5 and 10 per cent of CLP. It was found that idli prepared by supplementing 7.5 per cent of CLP was ‘most liked’ by the judges followed by Type-I idli. Nutrition evaluation revealed that the protein and fibre ranged from 11.96 to 12.59 g/100g and 0.85 to 1.34 g/100g, respectively in experimental products. Soluble dietary fibre content of experimental idli ranged from 4.25 to 5.25 per cent, whereas, Type-III idli contained highest amount (13.51%) of insoluble dietary fibre. Utilization of curry leaves in daily products should be promoted to get the benefits.