Asian Journal of Dairy and Food Research, volume 36 issue 3 (september 2017) : 214-221

Development of polyherbal granules and its nutritional characterization

Luna Dutta Baruah, Asha Arya, Vijaya Nalwade, Rohini Devi
1Department of Food and Nutrition, Vasantrao Naik Marathwada Agricultural University, Parbhani-431 402, Maharashtra, India.
Cite article:- Baruah Dutta Luna, Arya Asha, Nalwade Vijaya, Devi Rohini (2017). Development of polyherbal granules and its nutritional characterization. Asian Journal of Dairy and Food Research. 36(3): 214-221. doi: 10.18805/ajdfr.v36i03.8970.
Two poly herbal granules (AVII and SBWII) were developed utilizing the extracts of five medicinal plants on the basis of organoleptic evaluation, nutritional composition and shelf life. Five medicinal plants viz., Asparagus racemosus, Chlorophytum borivilianum, Tinospora cordifolia, Tribulus terrestris and Withania somnifera enriched with general tonic and health promoting property were selected for the formulations which were based on Aloe vera gel and soyabean whey. The nutrient analysis of the formulated granules exhibited that the carbohydrates were the major constituents in both AVII and SBWII, followed by protein and total ash. Fat contents were 0.96 and 1.18 g/100g in AVII and SBWII, respectively. The energy levels of AVII and SBWII were 378 and 377 Kcal/100g, correspondingly. Higher contents of Ca (70.20 mg/100g), Mg (85.27mg/100g) and P (61.55 mg/100g) were observed in SBWII. The trace elements revealed that, Zn and Fe content were 1.84 and 8.63mg/100g in AVII and 1.85 and 7.85mg/100g in SBWII, respectively.  The retention and stability of vitamin C, total sugar, reducing sugar and non-reducing sugar for 270 days illustrated the storage life of the product in ambient condition.
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