2024, Vol. 7, Issue 8, Part K

author(s)
Nallakurumban B, Sivakumar KP, Krishna Surendar K, Paramasivan M, Ambikabathy A and Chelvi Ramesh

abstract
An attempt was made to the development of β-carotene rich value added product like paruppupodi and murukku for improving Vitamin A status of preschool children. The study was carried out in Agricultural College Quarters, AC & RI, Madurai. The baseline survey was conducted from the housewife’s of AC & RI, Quarters. From the baseline survey it was found that% of them were Hindus. Their main occupation was government employees, whose monthly income ranged from Rs. 25000 to 80,000. They were well educated people. The preschool children diet pattern were rice, ragi puttu, idli, dosa and bakery items etc., sometimes they were used greens in the food pattern. They were not used in daily diet, so the preschool children may be affected by the vitamin A deficiency. They were consumed some of the greens like Thandukeerai, Araikeerai, Ponnankani keerai, Murunkai keerai and Manathakkali keerai. Among those, drumstick leaves had a very good source of β-carotene content was identified. The drumstick leaves was selected for the development of greens based value added products like paruppupodi and murukku. The drumstick leaves powder was incorporated with 20% in paruppupodi and 5% in murukku. The fresh greens chemical constituents were moisture 75.28 g, 6772.00 µg of β-carotene, 226.00 mg of vitamin C, 6.7 g of protein and 0.89 mg of iron respectively. The dehydration ratio of the drumsticks leaves was 18.18 g/100 g. The nutrient constituents of dried greens powder were moisture (5.32 g), β-carotene (20136.23 µg), vitamin C (1235.00 mg), protein (32.56 g) and iron (5.34 mg) respectively. The developed products nutritional compositions were moisture (4.34 g), β-carotene (4999.72 µg), protein (13.06g), vitamin C (32.48 mg), and iron (2.62 mg) in paruppupodi (T1) whereas control had moisture (5.91g), protein (12.58g), β-carotene (116.66 µg), vitamin C (1.36 mg), and iron (2.46 mg) respectively. The chemical constitutions of murukku was moisture (1.25g), β-carotene (3052.00 µg), protein (8.28g), vitamin C (3.68 mg), and iron (7.52 mg) in paruppupodi (T1) whereas control had moisture (1.22 g), protein (7.98g), β-carotene (34.20 µg) and iron (6.28 mg) respectively. The overall acceptability score was observed as highly acceptable with score point of 8.8 in T1 when compared to control was 8.4 respectively. The cost of incorporated parupupodi was 5.50/100g whereas control product was 4.40/100 g of packets respectively. The cost of incorporated parupupodi was 5.50/100 g whereas control product was 4.40/100 g of packets respectively. The cost of murukku was 3.84 in control whereas greens incorporated murukku was 9.97/100 g.