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ASSESSING THE KNOWLEDGE OF TRADITIONAL USES OF TINOSPORA CARDIFOLIA AND DEVELOPMENT OF A PRODUCTPresentation Transcript
Swetha Agarwal, P.Ashlesha, and P.Suma Department of Food and NutritionOsmania University College for Women Koti , Hyderabad email@example.com
ABSTRACTPlants which are used for there medicinal properties are known asmedicinal plants,a great variety of plants are used for there medicinalproperties, one of them is Tinospora cardifolia, which is commonly knownas amrutbhel in Sanskrit is widely used tor the treatment of variousailments. The present study was aimed at finding the awareness ofTinospora cardifolia leaves among general population. The present studywas conducted in Hyderabad and 50 subjects were selected of which 18%were male and 82% were female. The age of the subjects was chosenwere in the range of 20 – 80 yrs. Hence, under the light of presentinformation an innovative Palak Puri recipe was prepared along with threevariations which contain Tinospora cardifolia in different quantities (2gm,4gm, 6gm). Variation I was accepted by majority of panelist. The productdeveloped contain good amounts of nutrients likecarbohydrate,proteins,fibre. Statistical analysis was carried out byapplying „t‟ test and the results found to be insignificant for all thevariations.
INTRODUCTION Medicinal plant are those plants that have healing properties are termed as medicinal plants or herbs. Tinospora cardifolia is commonly known as guduchi or amruthbhel. All parts of guduchi plant are used for various medicinal purposes. Guduchi is helpful in treating digestive ailments such as hyperacidity, colitis, worm infestations, loss of appetite, abdominal pain, excessive thirst, and vomiting and even liver disorders like hepatitis. Guduchi benefits general weakness, dyspepsia, impotency, dysentery.
OBJECTIVES To elicit information regarding medicinal properties of Tinospora cardifolia leaves among individuals. To develop a new product by incorporating leaves of Tinospora cardifolia. To evaluate the product in terms of appearance, flavor, taste, texture and acceptability To conduct statistical analysis of the developed product.
METHODOLOGY A total of 50 inhabitant were interviewed using a specially designed questionnaire to elicit information. The information required for the present study was collected using a specially designed questionnaire cum interview method. the questionnaire consist of both open ended and closed ended questions with multiple choice. The questionnaire was developed in English. A nutritious product was developed using Tinospora cardifolia leaves. A total of four recipes were prepared one with basic and 3 variations whose acceptability is tested using hedonic rating test by 20 panelist. The sample i.e; the leaves of Tinospora was procured from various places from canteen , Dept of chemistry , hostel, etc ;of Osmania University College for Women, Koti.
Basic recipe: Palak puri was taken as a basic.Variation : To prepare variation Tinospora cardifolia leaves were includedin the basic recipe i.e. Palak puri in varying amounts ( 2g, 4g, 6g )STATISTICAL ANALYSIS: The data collected from the paltability andaccepability was compiled and classified and “t” test was applied to find outthe significance of difference between the mean socred of the sensoryproperties of sensory properties of the basic and variations and to find out thebest variation compared to basic.
METHOD OF PREPARATION INGREDI BASIC VARIATIO VARIATIO VARIATIO ENT N1 N2 N3 Wheat flour 60(g) 60(g) 60(g) 60(g) Spinach 25(g) 25(g) 25(g) 25(g) Tinospora cardifolia - 2(g) 4(g) 6(g) Green chillies 4(g) 4(g) 4(g) 4(g) Salt 1(g) 1(g) 1(g) 1(g) Oil 10 (ml) 10 (ml) 10 (ml) 10 (ml)Note: Total raw ingredient for basic and variations are taken upto 100gms.
METHODStep 1: Wash spinach,T.cardifolia leaves,green chillies thoroughly andgrind spinach,tinospora leaves seperately into a fine paste.Step 2: Mix all the ingredients in a bowl along with salt and it is kneaded intoa soft dough and kept aside for half an hour.Step 3:Heat oil in a pan and dough is rolled into puri‟s.Step 4: Rolled puri‟s are dipped in a hot oil and puri‟s are made by turning purifront and back till it is done.Step 5: Serve hot with Mint chutney.
RECIPE PICTUREBASIC AND VARIATIONS BASIC AND VARIATIONS (Trial 1 ) (Trial –II)
NUTRITIVE VALUES OF BASIC AND VARIATIONS OF THEPRODUCT DEVELOPED Palak Energy Protein Fat CHO Fiber Iron Calcium puri (kcal) (g) (g) (g) (g) (mg) Basic 300 7.42 11.0 42.5 1.14 3.3 51.3 V1 306 7.51 11.1 43.7 1.45 3.3 51.3 V2 312 7.60 11.16 44.9 1.77 3.3 51.3 V3 318 7.69 11.2 46.1 2.09 3.3 51.3
RESULTS Percentage percentage 5% 6% 20% 20-40 Yes 40-60 No 60-80 75% 94% AWARENESS REGARDINGAGE OF THE SUBJECTS MEDICINAL PROPERTIES OF TINOSPORA CARDIFOLIA
percentage percentage 0 02% 16% yes no yes no 98% 84% TASTE OF PREPARED RECIPEPREPARATION OF RECIPE USING TINOSPORA CARDIFOLIAUSING TINOSPORA LEAVESCARDIFOLIA LEAVES
Mean values of the sensory attributes of the basicand the variations Sensory Basic Variation l Variation Variation attributes ll lll Appearance 4.50 4.17 4.17 3.62 Flavor 4.37 3.95 3.82 3.55 Taste 4.27 3.95 3.7 3.22 Texture 4.45 4.12 4.05 3.67 Acceptability 4.50 4.17 3.85 3.20
RECOMMENDATIONS The recipe prepared cab be used at household level,and is the mostfrequently prepared breakfast item for all age group. Consumption of leaves of tinospora cardifolia helps to prevent and curemany disorders like it act as a memmory booster,to prevent cancer,rheumatoidarthritis,renal calculii,burning sensation,etc. Studies can be conducted by educating the people about the importance ofconsuming leaves of tinospora cardifolia and preparing different innovativerecipes.
CONCLUSION By using the questionnaire method ,it was observed that about 94% of subjects were unaware of tinospora cardifolia leaves and only 6% subjects were aware of it. From the finding of the present investigation,it was concluded that the product developed using wheat flour, spinach,tinospora cardifolia leaves contained appreciable amounts of nutrients. It was also concluded that the product developed contained good amount of nutrients and is best accepted and also affordable by all groups of population.