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VOL. 9, ISSUE 1 (2024)
Quality evaluation of Khakhra incorporated of Moringa Oleifera Leaves powder
Authors
Kokani Ranjeet Chunilal, Yogesh Devram Chandgir
Abstract
Khakhra is popular Vegetarian roasted
‘Gujarati’ Indian thin cracker bread or snack item made from Wheat Flour, Oil
and other ingredients. For more nutritious and nutritional point of view we
used Moringa Oleifera Leaves Powder and Bajara, Oats and Bengal Gram
flour. Moringa Oleifera Leaves contain calcium, iron, vitamin C, fibre,
protein and β–carotene and Bajara, oats and Bengal gram contain high in
protein, dietary fiber (beta-glucan), carbohydrates. In present investigation
efforts were made to prepare khakhra by using different proportion and variety
of flours and Moringa Oleifera Leaves powder i.e. T0, T1,
T2 and T3. Considering all sensory quality parameter, the
overall acceptability of T1 was found highest followed by T2
and T3. Physic-chemical and proximate analysis of final product i.e.
khakhra was carried out. The revealed that khakhra contain 15 cm diameter, 1.34
mm and thickness 22 g weight respectively. Chemical profile analysis revealed
that 21.98% protein, 12% fat, 6.4% ash, 4.2% moisture, carbohydrate127.248% and
energy value 323.168 kcal. The finalized khakhra has good nutritional value with
acceptable physic-chemical qualities.
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Pages:71-74
How to cite this article:
Kokani Ranjeet Chunilal, Yogesh Devram Chandgir "Quality evaluation of Khakhra incorporated of <i>Moringa Oleifera </i>Leaves powder". International Journal of Advanced Education and Research, Vol 9, Issue 1, 2024, Pages 71-74
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