Development and Characterization of Bauhinia variegata Linn leaves powder Biscuits

Abstract

Iron deficiency anemia is the major public health problem all over the world especially in children under 5 and pregnant females. Objective: To develop and explore the nutritional and sensory quality of iron and Vitamin C enriched biscuits by using leave powder of Bauhinia variegata and lemon juice for the study period of two months. Methods: Experimental research was performed to determine the levels of macronutrients, micronutrients and overall acceptability of Bauhinia variegata leaves powder biscuits. For this purpose, Bauhinia variegata leaves were collected, washed with clean water, sun-dried and finely grinded to form powder. Bauhinia variegata leaves powder was analyzed for proximate analysis, iron and Vitamin C levels. Functional biscuits with treatments (T0, T1 and T2) were made by using 10 g and 10 mL of Bauhinia variegata leaves powder and lemon juice respectively. The iron-enriched biscuits were evaluated for proximate composition, iron, Vitamin C contents and sensory traits such as color, flavor, taste, texture and overall acceptability. One-way Anova was applied on the obtained results. Results: The consequences found that Bauhinia variegata leaves powder was rich in protein and iron contents. Incorporation of Bauhinia variegata leaves powder and lemon juice in the biscuits significantly increased the nutritional composition of biscuits. The results related to sensory parameters proved that Bauhinia variegata leaves powder biscuits had high sensory acceptability as compared to control. Conclusions: It is concluded that by adding dried leaves powder of Bauhinia variegata and juice of lemon improved the nutritive value and consumer acceptability of the functional biscuits.