The study of fortification and sensory evaluation of the products with powder was undertaken to enrich the traditional products wi properties which may help reducing malnutrition and deficiency diseases of the common people in general and women, children and tribal people in special. consists of m.c. (%), ash (%), protein (%), ascorbic acid (mg/100g), chlorophyll (mg/100g), fiber (%), calcium (g/100g) and fat (%) of was 4.07, 8.15, 12.51, 19.6, 39.68, 27.42, 3.52 and 2.002, respectively. The colour values i.e. L*, a* and b* of powder were 58.608, 5.245 and 21.132, respectively showing acceptable colour values as leafy vegetable. This rich profile of cassia tora leaves was utilized to fortify the traditional food products Pakoda and Paratha. Sensory evaluation of Pakoda and Paratha fortified with 10% of leaf powder was found to obtain the highest score for colour, taste, texture and overall acceptability than 20 % and 30%.It indicates the scope of fortification of traditional products with Cassia tora leaf powder to control the malnutrition and other health benefits. asprotein, COH, et al., 2011).
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2022: 6.012
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