Nutrient, antioxidant and anti nutrient composition of value added products made with underutilized forest produce Bay leaf (Cinnamomum tamala)

APARNA KUNA, Manas Ranjan Sahoo, Sowmya Mandarapu, Premi Devi Mayengbam, Madhumita Dasgupta, Sreedhar Mulinti

Abstract


This study made an attempt to develop value added products (bay leaf tea powder, bay leaf saffron tea powder, bay leaf basil tea powder, bay leaf mint sparkle powder, bay leaf spice cubes and bay leaf spice mix) with underutilised forest produce bay leaf. The developed products were evaluated for sensory acceptability and best  acceptable products (bay leaf tea powder and bay leaf spice cube) were evaluated for nutrient, antioxidant and anti nutrient composition in comparision with fresh bay leaf. The results indicated that bay leaf tea powder was rich in ash (18.67 ± 1.21) and protein (12.91 ± 0.81) content and bay leaf spice cube was rich in crude fiber (10.50 ± 2.79) content. Highest amount of proline (4.15 ± 0.11), phenols (8.73 ± 0.10), ascorbate (14.38 ± 0.40), flavonoids (36.58 ± 0.61) and reduced glutathione activity (14.20 ± 0.25) were found in bay leaf tea powder compared to bay leaf spice cube and fresh bay leaf. DPPH (92.23 ± 0.24) and hydroxyl activity (0.03 ± 0.00) were higher in bay leaf spice cube. Tannin content (9.28±0.76) and phytic acid content (149.53±24.73) was higher in bay leaf tea powder compared to other products. Results of the study show that bay leaf and its products are sources of natural antioxidants and are rich in nutrients like fiber, minerals and proteins. The processing and marketing of this underutilized forest produce is capable of creating employment and economic opportunities through various value added products processing activities, which can improve the food security of the forest communities.


Keywords


Bay leaf, Value addition, underutilized, Processing, Nutrition

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