Development of polyherbal granules and its nutritional characterization

DOI: 10.18805/ajdfr.v36i03.8970    | Article Id: DR-1209 | Page : 214-221
Citation :- Development of polyherbal granules and its nutritional characterization.Asian Journal Of Dairy and Food Research.2017.(36):214-221
Luna Dutta Baruah, Asha Arya, Vijaya Nalwade and Rohini Devi dr.lunadb@gmail.com
Address : Department of Food and Nutrition, Vasantrao Naik Marathwada Agricultural University, Parbhani-431 402, Maharashtra, India.
Submitted Date : 23-01-2017
Accepted Date : 27-05-2017

Abstract

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.

Keywords

Aloe vera Medicinal plant Polyherbal granules Soyabean whey.

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