Effect of Boerhaavia diffusa (Punarnava) leaves addition on the Nutritional and Sensory Properties of chutney

Abstract:

The growing demand for functional foods has encouraged the exploration of nutritionally rich plant-based ingredients for incorporation into traditional foods. The present study aimed to develop value-added chutney enriched with Boerhaavia diffusa (Punarnava) leaves and to evaluate its sensory acceptability and nutritional composition. Chutney was formulated by incorporating Punarnava leaves at 20 per cent, 40 per cent, and 60 per cent levels, along with a control sample. The developed samples were assessed for organoleptic attributes using a nine-point hedonic scale, while proximate, mineral, and vitamin analyses were carried out using standard analytical methods.

The results indicated that incorporation of Punarnava leaves improved the sensory quality of chutney, with the 40 per cent level (type II) receiving the highest overall acceptability score among the supplemented treatments. Nutritional analysis revealed a decrease in moisture content and a notable increase in crude fibre and ash content, indicating enhanced dietary fibre and mineral content. Furthermore, the supplemented sample exhibited substantial improvements in mineral composition, including iron, zinc and calcium, along with a marked increase in ascorbic acid and β-carotene content.

In conclusion, incorporation of Boerhaavia diffusa leaves up to 40 per cent resulted in a nutritionally enriched and sensory acceptable chutney. The study highlights the potential of Punarnava as a functional ingredient for the development of health-promoting products, offering a sustainable approach to improving dietary quality and utilization of underexploited medicinal plants.