nutro - herbal foods - a healthy diet for better life

*Kabilan Shanmugampillai Jeyarajaguru

Nutro - Herbal Foods - A Healthy Diet for Better Life: Survey, Formulation, Nutritional and Sensory Analysis

KABILAN SHANMUGAMPILLAI JEYARAJAGURU*a), DERINA. J. PEARLIN. D b), N. B. KAVYALAKSHMI c), P. PADHMA PRIYA d) and M. SNEHA e)

Department of Biotechnology, Kalasalingam Academy of Research and Education, Krishnankoil

Abstract: India is a country having rich tradition and wisdom on healthy foods. But in recent times, the fast food culture has deteriorated the health of the Indian population. The need for a healthy nutritious food with better taste and quick preparation time has been created. The current study aimed to understand the needs of the population and to develop healthy food products based on the Indian traditional knowledge of nutritious foods. To understand the need of the population, a survey has been conducted and which shows that most of the people want to move on for a healthy lifestyle by choosing healthy foods. The study also performs nutritional analysis, sensory analysis of the food products formulated using the ancient grains such as Pennisetum glaucum, Sorghum bicolor, Eleusine coracana, Panicum sumatrense, Setaria italic, Triticum aestivum and some herbs such as Ocimumtenuiflorum, Origanum vulgare, Saliva rosemarinus, Thymus vulgaris, Withania somnifera, Glycyrrhiza glabra, Cynodondactylon, Phyllanthus niruri and Indigofera. As part of nutritional analysis, tests such as moisture content and ash content were performed. Nutro herbal food products with the selected ingredients were made and sensory analysis performed to validate the aroma, color, astringency, flavor and overall acceptability. The results of the nutritional analysis and sensory analysis showed that the formulated food products have high therapeutical importance as well as the potential to market in food industry.

Keywords: Herbal products, Health mix, Sensory analysis, Food products

1. INTRODUCTION

The conventional knowledge of food is considered to be the best for particular geographical condition. Changing food pattern can damage the good health of the people. So, it is important to know the importance of good food habits of our own tradition and balanced diet [1]. Fast foods consumption has become almost a global phenomenon. Fast-food industry in India is expanding at the rate of 40% every year. The energy density of fast foods had been found to be more than twice the recommended daily allowance for children [2]. Because much of the world's community is deficiently nourished and many environmental structure and processes are sent beyond safe boundaries by food manufacturing, a global alteration of the food system is urgently required [14]. In current scenario the developed countries also looking for herbal drug deriving from plants as a potent and safest hope for various diseases that includes incurable ailments [13].

2. NEED OF THE HERBAL BASED FOOD PRODUCTS:

To understand the need of the population, we conducted a survey using both online (Google forms) and offline (field survey) methods. The survey was conducted across various locations from the South part of Tamilnadu in regions like Madurai, Virudhunagar, Tirunelveli, Tuticorin, Dindigul, etc. Few people from other locations in Central and North Tamilnadu also participated in the survey. A total of 76 people gave their responses in the survey. The survey questionnaire consisted of 12 questions in it. The survey questions and its responses from the participants have been listed out below:

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SURVEY QUESTIONS:

1. Age:

Fig 1. Response of Survey Q#1 Age

2. Occupation:

Fig 2. Response of Survey Q#2 Occupation

3. Gender:

Fig 3. Response of Survey Q#3 Gender

4. Location / Place:

Fig 4. Response of Survey Q#4 Location

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5. Which Food do you wanted to try always?

o Tasty Junk foods

o Healthy Herbal related food products

o Other: _______

Fig 5. Response of Survey Q#5 Food preference

6. Have you ever tried any herbals/ herbal related food products?

o Daily

o Often

o Sometimes

o When not feeling well

o Never

Fig 6. Response of Survey Q#6 Healthy product usage

7. Have any herbals/ herbal related food products caused side effects to you?

(In ‘other…’ column, if any herbals or herbal related food products caused you any

side effects, please try to mention the herbal name as well as the side effects it

caused to you, in brief.)

o Sometimes

o Often

o Not at all

o Other: _______

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Fig 7. Response of Survey Q#7 Healthy product side effects

8. We all know that eating healthy / herbal / natural food products are good, but we

always prefer unhealthy Junk foods, why?

(You can add more than one answer and any other answers in the 'Other...' column)

By watching ads

It is my own opinion

I was taught that way

Because my parents and relatives

By watching my Friends

I am not using any allopathic medicines

Other: _______

Fig 8. Response of Survey Q#8 Junk foods consumption, Reason

9. If a tasty herbal related food product is implemented, will you encourage it by

using it in your daily routine?

(‘Other...’ for any suggestions)

o Yes

o No

o Other: _______

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Fig 9. Response of Survey Q#9 Encourage Healthy food

10. How do you expect the herbal food product to be?

(You can add more than one answer and your own suggestions in the ‘Others...’

column)

o Biscuit form

o Cake mix

o Energy drink

o Consuming with Daily food

o Instant Soup

o Dosa and Idly Batter

o Other: ______

Fig 10. Response of Survey Q#10 Herbal food product form

Based on the above survey results we can understand that more than 60% of the

survey participants are ready to switch over to the healthy herbal based food

products. Most of the participants want the food to be in the form of snacks such as

biscuits/cookies, cake mix, energy drink.

3. MATERIALS AND METHODS

3.1 Sample collection:

All herbal ingredients were collected from The Aravindh Herbal Labs Private

Limited Manufacturer from Rajapalayam, Tamil Nadu. The millets and grains were

purchased from a local retailer in Madurai. All herbs, millets and grains were stored

in air- tight, light resistant container for further use. The list of ingredients with its

botanical name and Properties are listed below in Table 1.

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TYPES OF INGREDIENTS

USED

BOTANICAL NAME

PROPERTIES

Basil Ocimum basilicum Good for digestion, helps balance acid within the body and restores the body’s proper ph level

Oregano Origanum vulgare Rich in antioxidants, helps to reduce viral infection

Rosemary Salvia rosmarinum Rich source of antioxidants and anti-inflammatory compounds, improve digestion

Thyme Thymus vulgaris Helps to stop coughing, to lower blood pressure

Ashwagandha Withania somnifera May increase muscle mass and strength Marjoram Origanum

majorana Reduces pain, controls sexual desires

Bermuda grass Cynodondactylon Control sugar, treats acidity Stonebreaker Phyllanthus niruri It has antimicrobial properties, protect

against ulcers Indigo

Indigofera tinctoria Large quantities can be dyed continuously

Sorghum Sorghum bicolor High in carbohydrates

Wheat Triticum Provides protection against diseases such as constipation,heart disease [3]

Foxtail millet Setariaitalica Rich in anti-oxidation which removes all the acidic elements away from the body [6]

Little millet Panicum sumatrense

It is rich in magnesium that helps to improve heart helth [4]

Kodo millet Paspalum scrobiculatum

Helps to strengthening the nervous system [5]

Almond Prunus dulcis Lowers blood sugar level,reduce blood pressure [7]

Pearl millet Pennisetum glaucum

Helps to control diabetes, weight loss [8]

Ragi Eleusine coracana Antimicrobial properties [18]

Cashew

Anacardium occidentale

Protects against high blood pressure [9]

Roasted gram Chickpea Prevents from cancer

Table 1. List of Ingredients

3.2 Nutro – Herbal Food Products preparation:

A Total of four food products were finalized. The products include Nutro balls, cake mix,

herbal drink mix and Nutro cookies. The products were produced using the existing

traditional knowledge with incorporation of new formulations. The products were

prepared.

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3.3 Nutritional analysis:

Moisture-linked microbial growth is a key element providing food decay in developing

nations [15]. Dehydration or drying of food reduces the moisture content thus help

reducing the microbial growth. Moisture content of the food material is essential to

consider the food is acceptable before the intake, because moisture content affects the

physical, chemical parameters of food which relates with the freshness and life time for

the storage of the food for a long period. Moisture determination is one of the most

essential and most broadly used quantification in the processing and testing of foods.

Since the quantity of dry matter in a food is inversely related to the quantity of moisture it

carries, moisture content is of direct economic importance to the producer and the

costumer.

Ash test is used to quantify if a material is filled. The test will find the whole filler

content. It does not find separate percentages in multi-filled materials without additional

test [17]. The optimization of ash content in foods is simply the flaming away of organic

content, that leaves inorganic minerals. This helps find the quantity and type of minerals

in food; important because the quantity of minerals can control physiochemical properties

of foods and also slow down the growth of microorganisms.

3.3.1 Determination of Ash content:

The ash content of the product was measured, described by AACC method. Two-

gram sample was placed in a pre-weighed crucible and then the uncovered crucible

was allowed to incinerate in a muffle furnace at 420 °C for 5 hours and then crucible

was cooled in a desiccator and then weighed.

Ash (%) = [Weight of ash / Weight of Sample] × 100

3.3.2 Determination of Moisture content:

The moisture content of the TF MIX formulation was measured described by AACC

method. Two-gram sample was placed over a weighed glass petri plate and then

dried in a hot air oven at 120°C for 2 hrs. Weight after drying glass petri plate was

transferred to the desiccator to cool and then petri plate was reweighed. The loss in

the weight was calculated as percentage of moisture content.

Moisture content (%) = [(W1- W2)/ W1] × 100

W1 = Weight (g) of Sample before drying.

W2 = Weight (g) of Sample after drying.

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3.4 Sensory analysis:

Selection of panelists:

Twenty (20) panelists were recruited from the Univeristy campus for the acceptance

tests. Panelists were mostly students aged between 18 and 45 years with few

University staff. Based on the sensory evaluation guidelines (IFT 1981) the number

of panelists was decided, which indicates that for a sensory evaluation method of

preference and/or acceptance and/or opinions of a product, there is no recommended

‘magic number’ – the minimum is generally 19 panelists and numbers above this are

considered adequate. Panelists were chosen on the basis of their willingness and

commitment to partake in the sensory evaluation, availability and familiarity with

product in general or Nutro Balls, Health mix, Cake and Cookies in particular.

About the constituent ingredients from which the infusions were prepared, they were

neither trained nor given prior information.

Procedure for serving prepared product to panelists:

One sample was served at a time. Panelists were discouraged from conferring

among one another during the analyses. Panelists were required to rinse their

mouths with warm water (about 60° C) before the commencement of tasting to

minimize possible carry-over effects.

Panelists were allowed to repeat tasting where necessary. Analysis took place in the

Department of Biotechnology, Kalasalingam Academy of Research and Education,

Srivilliputhur, Tamil Nadu.

Scoring of samples:

The panelists were instructed to score their acceptance for 6 attributes of the

infusions: colour, aroma, flavor, aftertaste, consistency and overall acceptability.

Where a panelist did not clearly understand the meaning of a particular attribute,

explanation was provided. The panelists scored their acceptance of the attributes

using a 9-point hedonic scale with 1 meaning ‘dislike extremely’ and ‘9’

meaning‘like extremely.

4. RESULT AND DISCUSSION 4.1 Nutritional analysis:

4.1.1 Determination of moisture content: Moisture content during nutritional analysis is very important, because it directly affects the food products stability and storage, etc. The moisture content was

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calculated for Nutro ball, Herbal cake, Health mix and Ragi cookies which is reported in Table 2.

Moisture content (NutroBall) % 4.43%

Moisture content (Herbal cake) % 5.76%

Moisture content (Health mix) % 2.98%

Moisture content (Ragi Cookies) % 2.23%

Table 2. Moisture content estimation for products The moisture content value for nutro ball, health mix and Ragi cookies is 2

to 5% and for herbal cake it is around 5.75%. If the values are above the prescribed limit, the products formulation will be liable to mold infestation. As the value is below prescribed level which is 7%, the shelf life of the products is unaffected by the moisture content.

4.1.2 Determination of Ash content Ash content analysis is another important parameter, since it directly influences the nutritional content of food, its stability and storage, etc., Ash is the inorganic residue remaining after the water and by heating in the presence of oxidizing agent, organic matter have been removed, which provides a measure of the total amount of minerals within a food. The ash content was calculated for nutro ball, herbal cake, health mix and Ragi cookies which are reported in Table 3.

Ash content (Nutro ball) 14.21%

Ash content (Herbal cake) 15.72%

Ash content (Health mix) 11.84%

Ash content (Ragi cookies) 12.31%

Table 3. Ash content estimation for products

The ash content value for nutro ball, health mix and Ragi cookies is under the prescribed level as per AACC. In determining authenticity as well as purity of sample, ash value is very useful and also these values are important qualitative standards. 4.2 Sensory analysis Sensory evaluation of balls, cake and health mix was done for overall acceptance (color, aroma, consistency and after taste) by 20 members on the basis of 9- point Hedonic scale.

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Fig 11. Sensory analysis result for Nutro Balls

Fig 12. Sensory analysis result for Herbal Cake

Fig 13. Sensory analysis result for Health Mix

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Fig 14. Sensory analysis result for Ragi cookies

From the above sensory data, the average of overall acceptability was around 8.5 which means ‘like very much’ as per the 9-point hedonic scale. Thus, sensory attributes make the ball, cake, health mix and cookies eligible for a commercial consumable with high scores from evaluator for its aroma, color and after taste. The color in the products are least liked by the evaluators. 5. CONCLUSION

It is very important to bring awareness and know about our Indian traditional food. The nutritional and sensory analysis for the above formulated products showed better results. Herbs serve as a medicinal background of our nation. Many herbs are getting endangered. It would be better if we consume our traditional food once again which would create a healthy lifestyle for the upcoming generation. ACKNOWLEDGMENT The authors acknowledge Department of Biotechnology, Kalasalingam Academy of Research and Education, Krishnankoil, Tamilnadu for providing essential facilities and equipment to perform the research. REFERENCES

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