Abstract
Background: Mulberry leaves are highly nutritious. They are loaded with powerful plant compounds like polyphenol antioxidants, as well as vitamin C, zinc, calcium, iron, potassium, phosphorus, and magnesium.
Objective: The main aim of the study is to determine the nutrient and phytochemical analysis, antimicrobial activity, and development of products with mulberry (Morus indica L.) dry leaves powder.
Methods: Mulberry leaves were collected from the field and dried, and their powder was used for further analysis. Four products were developed using mulberry powder, they are mulberry roti, mulberry poori, mulberry namkeens, and mulberry sweet namkeens.
Results: The nutrient composition of mulberry leaves contains protein 19 g, calcium 581 mg, iron 21 mg, vitamin-A 9.21 μg, and vitamin-C 18 mg per 100 gm of dried mulberry powder. The important phytochemicals, such as flavonoids, alkaloids, glycosides, phenols, tannins and glycosides, were present. In the antimicrobial activity, mulberry had the efficiency to fight against the bacterial activity. From the four food products, mulberry sweet namkeens obtained a good sensory score.
Conclusion: Many nutritional benefits and medicinal values are associated with Mulberry, therefore its consumption is good for health.
Keywords: Mulberry, phytochemicals, nutrients, product development, sensory evaluation.
Graphical Abstract
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