Utilization of leaves of mulberry, Morusalba (L) for the preparation of healthy food, Paratha, the cooked dough
Abstract
Indian subcontinent is famous for the paratha, the flatbread. The present attempt deals with preparation of paratha through utilization of leaves of mulberry, Morusalba (L) and it’s assessment for the health parameters. The ingredients used for paratha are whole meal wheat flour; white wheat flour; salt; dried leaves of mulberry, Morus alba (L); curry leaves; herbs de provence; rapeseed oil and fresh extract of leaves of mulberry, Morus alba (L). The percentages of fresh extract of leaves of mulberry, Morusalba (L) in five different groups of paratha include: 0.00; 05.00; 10.00; 15.00 and 20.00. The contents of proteins; polyphenols; the abilities of scavenging DPPH, ABTS and abilities of reduction of Fe3+ and chelation of Fe2+ in the five groups of paratha in the attempt were found significantly improved through the increase in the contents of fresh extract of leaves of mulberry, Morusalba (L). The fresh extract of leaves of mulberry, Morusalba (L) through the paratha is going to serve as a functional food and may be useful in the prevention of different diseases. Human being ought to remember about mulberry, Morusalba (L) and try to use it in the diet of in every-day. The present attempt demonstrated rich polyphenol contents in the mulberry leaf extract obtained on a semi-technical scale, which results in antioxidant activity of final functional food preparation in the form of paratha. Mulberry paratha significantly improves the health-promoting qualities of food preparations.
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