Journal of Scientific & Industrial Research

Vol. 76, October 2017, pp. 640-643

Ingredient Substitution and Quality Enrichment of Conventional Indian Recipes

with Underutilized Fresh Kachnar Leaves
A Gupta1*, J Tripathi1, N Yadav2 and P Sagar1
*1Department of Foods and Nutrition, Ethelind School of Home Science, SHIATS, Allahabad – 211007, Uttar Pradesh
2
Centre of Food Technology, University of Allahabad, Allahabad – 211001, Uttar Pradesh

Received 14 September 2015; revised 26 December 2016; accepted 04 April 2017

Kachnar (Bauhinia purpurea) is a flowering plant. Several species of this plant are known to possess pharmacological
activities. It is a less explored plant, but it possesses phyto-constituents such as flavonoids which are purported to exhibit
wide pharmacological activities. The present study was carried out with the objectives to determine the nutritional
composition of different recipes by the incorporation of fresh Kachnar leaves at different levels, to assess the organoleptic
evaluation of the prepared recipes i.e. soup, Chila and uthpam. Sensory evaluation of all the three products was carried out
using nine point Hedonic scale method. Nutritional analysis was also carried out for all the three products. It was observed
that in case of soup, Chila, and uthpam, the level of 15 percent incorporation level coded as T1 was regarded as best in terms
of colour, body and texture, taste and flavour and overall acceptability. Chila was rich in calcium, iron and protein whereas
carbohydrate content was found highest in uthpam. On the basis of findings it can be concluded that Kachnar leaves can be
incorporated in the preparation of different products as ingredient substitution and the enrichment of quality of conventional
Indian food preparations.

Keywords: Kachnar, (Bauhinia Purpurea), Ingredient Substitution, Chila, Soup, Uthpam

Introduction producers to pay more attention to the possibilities of

India has been known for the number of plant
species. Many of the indigenous plants have still
remained underutilized because of lack of awareness
of their potential. Kachnar is one of them. It is a
moderate sized deciduous tree of the Caesalpiniaceae
family. This plant has its natural habitat starting from
Burma to North-East Indian sub-mountainous tract,
almost up to Afghanistan. The tree is small to
moderate sized and bears beautiful, white to pinkish
flowers in early spring in February to April (Noatay,
2001). Kachnar is very popular ornamental tree in
sub- tropical and tropical climate grown for its
scented flowers and also used as food items. These
are used for perfumery, cosmetic and pharmaceutical
properties. Kachnar is widely utilized in popular
medicine as an anti-diabetic agent. Insulin like protein
is present in the leaves of this plant. Kachnar is used
to cure asthma and ulcers. The buds, roots and leaves
are good for digestive problems (Majumdar, 2012).
The increasing awareness among consumers about the
relation between diet and health is a sign for food
——————
*Author for Correspondence
E-mail: ami7823@gmail.com
health protecting properties in new product
development. Considering the therapeutic and food
uses of kachnar, a need was felt to develop value
added products from fresh kachnar leaves and to
assess the organoleptic acceptability and nutritional
composition of developed products.
Materials and methods
The present investigation was carried out in the
Research Laboratory of Foods and Nutrition,
Department of Foods and Nutrition, Ethelind School
of Home Science, Allahabad. Healthy green leaves of
Kachnar required for the experiments were collected
from the study fields of SHIATS, Allahabad. These
leaves were washed with the help of clean water so as
to remove the dirt and other disease causing organism.
Formulation and preparation of products
In order to select the ratios of ingredients, three
products namely soup, Chila and uthpam were prepared
with the incorporation of fresh and young Kachnar
leaves of winter season. Three different treatments
coded as T0 (control without Kachnar leaves), T1 (15%
of Kachnar leaves), T2 (20% of Kachnar leaves) and T3
(25% of Kachnar leaves) were selected for the study.
 GUPTA et al.: INGREDIENT SUBSTITUTION AND QUALITY ENRICHMENT OF INDIAN RECIPES 641

Details of treatments are given in Table 1. Each product fresh Kachnar leaves products compared to the
was replicated three times. Evaluation of sensory control. Result of overall acceptability of products
attributes like colour and appearance, body and texture, indicates was highly comparable to the control as also
taste and flavour and overall acceptability of the evident from the significant difference between the
prepared products was performed by using nine points scores. T1 was found the best product to analysis with
hedonic scale . In order to determine the nutritional the incorporation of 15% of fresh Kachnar leaves.
characteristics of the developed products, standard The Table 2 shows the mean scores of Soup in
methods described below were adopted. relation to colour which indicates that T0 (8.52) had the
Proximate composition
highest score followed by T1 (7.8), T2 (7.08) and T3
Methods described by AOAC (2005) were used for (6.68) respectively. Scoring shows that the treatment T0
determination of chemical composition of best was liked very much while T1, T2 and T3 were
treatment of all the products from all treatments after moderately liked by the panel of judges. The texture of
sensory evaluation. This included estimation of Soup clearly indicates that the treatment T0 (8.16) had
moisture, ash, fat, protein and carbohydrates. the highest score for the texture of Soup followed by T1
(7.64), T2 (7.8) and T3 (7.72) respectively. The effect of
Mineral analysis Kachnar leaves on the taste and flavour of Soup
For iron and calcium content, ash solution was indicates that treatment T0 (8) held the maximum scores
prepared after dry ashing of the samples using standard as compared to T1 (7.2), T2 (7.36), and T3 (6.92). The
methods (AOAC, 2005). The data obtained from mean scores of Soup in relation to overall acceptability
sensory evaluation were statistically analyzed by using indicates that the treatment T0 (8.21) scored maximum
analysis of variance technique (one way classification). followed by treatment T1 (7.50), T2 (7.48), T3 (7.08)
respectively. The Table 3 shows the mean scores of
Results and Discussion
The products were standardized and subjected to Table 2 — The average sensory scores of different parameters in
organoleptic evaluation within one hour of control and treated sample of ‘Soup’.
preparation which was considered as zero days. All Sensory Scores on 9 point hedonic scale
experimental recepies were accepted in terms of Characteristic/
Treatments Colour and Texture Taste and Overall
appearance, colour, texture and overall acceptability. appearance flavour acceptability
Irrespective of the type of fresh Kachnar leaves, T0(Control) 8.52±0.19 8.16±0.13 8±0.21 8.21±0.20
accepted for the appearance and colour, significant
T1 7.8±0.14 7.64±0.12 7.2±0.16 7.50±0.17
difference were noted in texture, taste and flavour of
T2 7.08±0.25 7.8±0.12 7.36±0.19 7.48±0.13
Table 1 — Details of treatment of the developed products
T3 6.68±0.21 7.72±0.17 6.92±0.25 7.08±0.21
Ingredients Treatments F% 23.5(S) 8.66(S) 7.5(S) 11(S)
T0 T1 T2 T3 C.D 0.23 0.10 0.23 0.19
1. Soup S = Significant, NS= Non-Significant, ±= S.E
Tomato 80% 65% 60% 55%
Table 3 — The average sensory scores of different parameters in
Carrot 20% 20% 20% 20% control and treated sample of ‘Chila’.
Kachnar leaves - 15% 20% 25% Sensory Scores on 9 point hedonic scale
2. Chila Characteristic/
Treatments Colour and Texture Taste and Overall
Besan 70% 45% 40% 35% appearance flavour acceptability
Carrot 20% 20% 20% 20% T0(Control) 7.96±0.11 8.24±0.20 8.16±0.19 8.09±0.18
Onion 10% 20% 20% 20% T1 8.4±0.04 8.48±0.06 8.48±0.06 8.42±0.12
kachnar leaves - 15% 20% 25%
T2 8.44±0.02 8.48±0.06 8.6±0.06 8.49±0.16
3. Uthapam
T3 8.52±0.20 8.2±0.17 8.28±0.10 8.28±0.20
Semolina 80% 65% 60% 55%
Tomato 10 % 10% 10% 10% F% 65(S) 2.2(NS) 4.75(S) 3.75(S)

Onion 10 % 10 % 10 % 10 % C.D 0.06 - 0.12 0.12

Kachnar leaves - 15% 20% 25% S = Significant, NS= Non-Significant, ±= S.E
642 J SCI IND RES VOL 76 OCTOBER 2017

Chila in relation to colour which indicates that T3 (8.52) The effect of Kachnar leaves on the taste and flavour of
had the highest score followed by T0 (7.96), T1 (8.4) and Uthpam indicates that treatment T1 (8.76) held the
T2 (8.44) respectively. Scoring shows that the treatment maximum scores as compared to T0 (8.56), T2 (8.52),
T3 was liked very much while T0, T1 and T2 were and T3 (8.64). Scoring shows that taste and flavour of
moderately liked by the panel of judges. Texture of uthpam is significant. The mean scores of Uthpam in
Chila clearly indicates that the treatment T1 and T2 (8.48) relation to overall acceptability indicates that the
had the highest score for the texture of Chila followed treatment T1 (8.65) scored maximum followed by
by T0 (8.24) and T3 (8.2) respectively. The effect of treatment T0 (8.52), T2 (8.64), T3 (8.62) respectively.
Kachnar leaves on the taste and flavour of Chila Plant materials constitute a big portion of the diet and
indicates that treatment T2 (8.6) held the maximum therefore their proximate composition and nutritive
scores as compared to T0 (8.16), T1 (8.48), and T3 (8.28). value is especially important. Table 5 shows the
The mean scores of Chila in relation to overall proximate composition of developed recipes. Moisture
acceptability indicates that the treatment T2 (8.49) scored content was highest in soup (87.51±2.12g/100g) and
maximum followed by treatment T0 (8.09), T1 (8.42), T3 least was found in uthpam (33.61±0.36g/100g). Tripathi
(8.28) respectively. The Table 4 shows the mean scores (2006) reported that 18.7±1.0g/100g moisture in paratha
of Uthpam in relation to colour which indicates that T0 prepared by incorporation of bathua leaves. Minerals are
(8.72) had the highest score followed by T1 and T3 (8.6) essential to life as all living organisms use these to
and T2 (8.68) respectively. Scoring shows that the activate enzymes, hormones and other organic
treatment T0 was liked very much while T1, T2 and T3 molecules that participate in the growth, various
were moderately liked by the panel of judges. The functions and maintenance of life processes (WHO,
texture of Uthpam clearly indicates that the treatment T2 FAO, 2004). Ash content of the developed products
(8.8) had the highest score for the texture of uthpam varied from (51.86g to 22.37 g/100g). In case of uthpam
followed by T0 (8.44) and T3 and T1 (8.68) respectively. it was observed to be highest (51.86±0.10g/100g).
Table 4 — The average sensory scores of different parameters in Vaidya et al. 2013 reported that 16.3±0.3g/100g ash in
control and treated sample of ‘Uthpam’. green gram dhal prepared by incorporation of bottle
Sensory Scores on 9 point hedonic scale
gourd leaves. Fat content of the selected products ranged
Characteristic/ between (2.38g to 0.39 g/100g). Fat content of the
Treatments Colour and Texture Taste and Overall sample was highest in uthpam (2.93±0.61g/100g)
appearance flavour acceptability
followed by soup (0.85±0.01g/100g). Similar study by
T0(Control) 8.72±0.10 8.44±0.13 8.56±0.06 8.52±0.13 Khattak (2011) reported that 1.3±0.06g/100g fat in saag
T1 8.6±0.13 8.68±0.04 8.76±0.08 8.65±0.16 prepared by incorporation of mustard leaves. Protein
content of selected products ranged between (9.63g to
T2 8.68±0.11 8.8±0.07 8.52±0.04 8.64±0.14
1.39 g/100g). Protein content of the sample was highest
T3 8.6±0.15 8.68±0.04 8.64±0.10 8.62±0.08 in uthpam (8.67±0.08g/100g) followed by soup
F% 35(S) 11(S) 5(S) 12.5(S) (1.12±0.02g/100g). Similar study was done by Rana
(2013) in which protein content was found
C.D 0.06 0.06 0.13 0.01
7.5±0.06g/100g protein in mix vegetable prepared by
S = Significant, NS= Non-Significant, ±= S.E incorporation of curry leaves. Carbohydrate content of
Table 5 — Proximate and Mineral Composition of Control and Best Treatment in terms of sensory analysis
Soup Chila Uthapam
Control (T1) Control (T2) Control (T1)
Moisture (g) 85.64±1.12 87.51±2.12 54.62±0.08 53.71±0.50 35.78±0.25 33.61±0.36
Ash (g) 22.07±0.02 22.37±0.20 39.31±1.54 43.23±0.43 40.63±0.02 51.86±0.10
Fat (g) 0.85±0.01 0.39±0.05 2.93±0.61 2.38±0.12 2.08±0.16 1.6 ±0.13
Protein (g) 1.12±0.02 1.39±0.05 8.67±0.08 9.63±0.16 8.13±0.05 7.37±0.23
Carbohydrates(g) 6.23± 0.34 6.25±0.05 34.23±0.06 30.73±0.19 65.78±0.31 63.95±0.40
Iron (mg) 1.16±0.03 2.18±0.05 4.21±0.56 4.33±0.18 2.97±1.15 2.44±0.19
Calcium (mg) 86.28±11.2 92.6±0.43 90.96± 0.54 94.39± 1.94 54.30 ±3.16 56.78 ±2.47
 GUPTA et al.: INGREDIENT SUBSTITUTION AND QUALITY ENRICHMENT OF INDIAN RECIPES
selected products ranged between (63.95g to
6.25g/100g). Carbohydrate content of the sample was
highest in uthpam (65.78± 0.31g/100g) followed by
Chila (34.23± 0.06g/100g). Seal (2012) reported that
72.56±0.05g/100g carbohydrate in dhokla prepared by
incorporation of mustard leaves. Calcium content of
selected products ranged between 56.78mg/100g to
94.39 mg/100 g. Calcium content of the sample was
highest in Chila (94.39±1.94mg/100g) followed by soup
(86.28±11.24mg/100g). Singh et al. (2007) reported that
90.58±0.18g/100g calcium was found in paratha
prepared by incorporation of bathua leaves. Iron content
of selected products ranged between 4.33mg to
1.16 mg/100g). Iron content of the sample was highest
in Chila (4.33±0.18 mg/100g) followed by uthpam
(2.97±1.15mg/100g). Gupta and Yadav (2009) reported
that 8.68±0.74g/100g iron is found in Chila prepared by
incorporation of Pakar (ficus infectoria) leaves.
Conclusion
It is concluded from the results that incorporation
of fresh Kachnar leaves in products like Soup, Chila,
and Uthpam is well acceptable. Popularization and
incorporation of Kachnar leaves in value added food
products enhance the nutritional value of those food
products.
643
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