Abstract

PREPARATION AND EVALUATION OF MULTIGRAIN BISCUITS USING OXALIS CORNICULATA

Shalaka V. Patil*, Priyanka A. Ahire, Savita S. Patil, Sarika S. Suryawanshi and Dr. Vilasrao J. Kadam

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Abstract

Vegetables are known to be important sources of protective foods. The diet and food based approach in combating micronutrient undernourishment is vital for its role in increasing the availability and using up of micronutrient rich foods. The present study is undertaken with the objective inclusion of Indian Sorrel Leaves in the development of traditional recipes as well as to evaluate organoleptic quality of the prepared products. In the present study, the dried Oxalis Corniculata L. were investigated for their phytochemical content, antioxidant and antimicrobial activity to be aware of the nutraceutical properties. A thorough nutritional characterization of the dried Oxalis Corniculata L verified to be a good source of natural antioxidants and minerals like Phosphorus, Calcium, Magnesium and Iron followed by the other nutrients. Phytochemical analysis of the dried plant revealed the presence of good phenolics, flavonoids, alkaloids and saponins content. Multigrain Biscuits were formulated using the Oxalis Corniculata L plant, for nutritional analysis. From the nutritional analysis, it was observed that the Buiscuits can act as a good source of protein, carbohydrates, and dietary fiber and hence a potential source of energy.

Keywords: Oxalis Corniculata, nutritional value, multigrain Buiscuits, sensory evaluation.