EXPLORATION OF UNDERUTILIZED LEAFY VEGETABLE BASELLA (BASELLA ALBA L.) FOR Β-CAROTENE ENHANCED KHAKHRA

The present study was undertaken to determine the sensory quality and nutrient content of khakhra prepared with the incorporation of dehydrated Basella leaf powder (BLP) at 5, 7.5, 10, 12.5 and 15 per cent level.Khakhra were prepared by using wheat flour as base ingredient along with BLP.The developed khakhra were sensorily evaluated using nine-point hedonic scale.Khakhra prepared with 7.5 per cent of dehydrated BLP was best acceptable and used for their nutrient computation.Results revealed that khakhra prepared with (7.5 %) BLP was found to be high in moisture (6.53 %), water activity (0.31 aw ), crude protein (15.40 %), crude fiber (3.10 %), ash (5.74 %), calcium (74.12 mg), magnesium (115.90 mg), iron (6.20 mg), potassium (501mg), zinc (2.60 mg), -carotene (340.33 g/100 g), total polyphenol (110.10 mg GAE/100 g), higher antioxidant activity (33.02 mg AAE/100 g) and with lowest crude fat (3.40 %), total carbohydrate (65.83 %) and calorific value (355.52 kcal/100 g).The storage life study based on sensory evaluation, microbial load, peroxide value and moisture content revealed that khakhras were acceptable up to 3 months in aluminium pouches under ambient condition.