Evaluation of physico-chemical and organoleptic properties of breadfruit papad incorporated with green leafy vegetables

Abstract: Breadfruit, a nutrient dense, large starchy fruit rich in complex carbohydrates, but low in fat and cholesterol, can be used creatively in papad making, a traditional, thin, crispy wafer like food item which enhances meals and snacks, as well as used with nutrient rich green leafy vegetables to provide a wholesome, balanced dietary option. The experiment aimed to develop value-added breadfruit papad incorporated with spinach, coriander, mint, curry (Bergera koenigii), fenugreek, drumstick and dill green leaves. The objective was to assess the physico-chemical and organoleptic properties of the breadfruit papad. The experiment was conducted in Completely Randomized Design (CRD), with eight treatments and three replications. Based on the results of the experiment, it was observed that treatment T₆ (breadfruit + drumstick leaves) was found best in terms of physico-chemical properties, viz., moisture, ash, fat, protein, carbohydrate and energy. Based on sensory evaluation, treatment T₃ (breadfruit + mint leaves) was found most acceptable in terms of organoleptic properties, viz., colour, taste, flavour, texture and overall acceptability. The present study demonstrated the successful incorporation of green leafy vegetables into breadfruit papad, offering a promising avenue to enhance the utilization and popularity of both breadfruit and green leafy vegetables.