Formulation of Corchorus olitorius Leaves and Jowar-based Ready-to-Eat Snack

Abstract

India has a great heritage of traditional snack foods. Murukku is a traditional snack of Telangana state, India, which has a distinct culture and food habits. A ready-to-eat, nutritious snack was developed by blending sorghum flour, Corchorus olitorius leaves, and other ingredients in optimal proportions. The developed product's sensory evaluation, nutrient, and phytonutrient composition were analysed. This nutritional powerhouse and sensory delight snack was crafted with a perfect blend of taste and texture. The unique combination of ingredients, carefully balanced flavours, and textures makes it a treat for the senses. Based on the sensory data, 10% Corchorus olitorius leaves incorporated murukku (JMCO- Jowar murukku with 10% incorporation of Corchorus olitorius) was selected for further study and compared with the control (JMC). The addition of Corchorus olitorius in murukku significantly (p < 0.01) enhanced the ash content (4.26%), crude protein level (16.87%), and crude fibre (3.84%), while reducing the carbohydrate content (45.56%) and energy content (480.6 kcal/100g). Adding leaf powder significantly
(p < 0.01) enhanced the vitamin and mineral content of murukku, providing a wealth of nutritional benefits. Total phenol, flavonoid, tannin, and antioxidant activity of murukku (JMCO) were 122.14 mg GAE/100g, 60.3 mg RE/100g, 20.97 mg TAE/100g, and 5.57% respectively. Corchorus olitorius leaves and jowar-based ready-to-eat murukku have good sensory, nutritional, and phytonutrient properties.