Year: 2026 | Month: May | Volume: 13 | Issue: 5 | Pages: 209-217
DOI: https://doi.org/10.52403/ijrr.20260517
Development and Evaluation of Value-Added Products Using Mulberry Leaf Powder
Shinana Sherin M T1, Loosiya K P2
1Post Scholar, 2Assistant Professor,
Post Graduate Department of Home Science, Korambayil Ahamed Haji Memorial Unity Women’s College, Manjeri, Malappuram, Kerala, 676122, India
Corresponding Author: Loosiya K P
ABSTRACT
The present study aimed to develop and evaluate value-added food products incorporatsing mulberry leaf powder and to assess their nutritional quality, sensory acceptability, and shelf stability. Three products namely mulberry leaf chammanthipodi, laddu, and crackers were formulated with varying levels of mulberry leaf powder (0%, 10%, 15%, and 20%) along with respective control samples. Organoleptic evaluation was conducted using a 9-point hedonic scale by semi-trained panelists to determine the most acceptable formulations. The selected variations (10% incorporation level) were further subjected to nutrient analysis, microbial assessment, and storage studies. The results revealed that products with 10% mulberry leaf powder achieved higher acceptability scores compared to higher incorporation levels, indicating optimal sensory balance. Nutritional analysis showed that the developed products were rich in calcium, iron, and vitamin C, with chammanthipodi exhibiting the highest mineral content. Microbial analysis indicated no initial contamination, while gradual increases in total microbial count were observed during storage; however, values remained within acceptable limits over two months. The study demonstrates that mulberry leaf powder can be effectively utilized in developing nutritionally enhanced, acceptable, and shelf-stable value-added products. This approach supports the utilization of underexploited plant resources and contributes to the development of functional foods for improved public health.
Keywords: Mulberry leaf powder, value-added products, sensory evaluation, nutritional analysis, shelf life, functional foods
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