DEVELOPMENT AND NUTRITIONAL EVALUATION OF INSTANT SOUP PREMIX ENRICHED WITH LENTILS BEETROOT SPINACH AND CARROT

Instant soup premixes are increasingly popular due to their convenience and nutritional potential.However most commercial premixes lack functional ingredients.Fortification with legumes and vegetables can enhance both nutritional value and sensory appeal.The current research was conducted with the objectives of development and evaluation of instant soup premix containing lentils, beetroot, spinach and carrots for enhancing the nutritional and organoleptic properties of the product.Different proportions of lentil powder and vegetable powders were used to prepare four formulations with varying proportions of lentil powder and vegetable powders.The treatments were designated as T₀ (100% lentil), T₁ (94% lentil, 2% beetroot, 2% spinach, 2% carrot), T₂ (88% lentil, 4% beetroot, 4% spinach, 4% carrot), and T₃ (82% lentil, 6% beetroot, 6% spinach, 6% carrot).Using standard methods of analysis, all premix samples were analyzed in terms of proximate, physicochemical, antioxidant, phytochemical, mineral and sensory properties.Proximate analysis showed that moisture content (5.83-7.55%),protein content (20.51-22.56%),fat content (0.88-1.85%), ash content (2.88%-4.05%),fiber content (3.20-4.55%),nitrogen free extract (59.35-64.94%).Physiochemical analysis showed that pH (5.83-6.42%),total soluble solids (4.15-5.89%),color L* (65.95-78.03%),a* value (2.14-10.12%),b* value (18.34-26.18%),titratable acidity (0.22-0.46%), water holding capacity (2.45-3.81%).The findings of antioxidant analysis showed DPPH (26.40-31.45%).The findings of phytochemical analysis showed that total phenolic content (48.20-57.15%)and total flavonoid content (22.15-28.91%).Mineral analysis showed that the iron content (7.42-9.64%),calcium content (72.15-93.19%),and magnesium content (128.50-148.17%).Color, flavor, taste, consistency and overall acceptability were significantly different between the treatments (p < 0.05) during the sensory evaluation.Out of all formulations, T2 was determined to be the best acceptable since it has balanced flavor, pleasing colour, increased nutritional value and acceptable colour.