Publication

Abstract : This article presents the (i) determination of the nutritive value and total antioxidant activity of dried powders of brahmi (Bacopa monnieri), moringa (Moringa oleifera) and amla (Phyllanthus emblica), and the (ii) formulation and sensory evaluation of brahmi-, moringa- and amla-based paratha (flat bread), soups, and sandwiches. Sensory evaluation was based on appearance, texture, flavour, taste, and overall acceptability. Nutritive value was assessed in terms of energy, protein, fat, crude fibre, calcium, iron, β-carotene, ascorbic acid, and vitamin E contents. The estimated costs of preparing the recipes are also given.