Preparation and Sensory Evaluation of Recipe Prepared by Incorporating Legume Extracts-Bovine Milk Blends

Adequate nutrition and a well-balanced diet play an important role in disease prevention in adults. In this stage, growth spurt stops and continues on the adult plateau. Metabolic syndrome (type 2 diabetes mellitus, hypertension and dyslipidemia) may be seen in this stage of life. Not only macro and micro nutrients are required for the maintenance of health but also other plant based food (phytochemicals like carotenoids, flavonoids, isoflavones, lycopene) are essential to maintain the function of immune system and prevent metabolic syndrome. According to the studies, legumes have antioxidant potential. In this research work, the efforts were made to prepare Curd vegetable dip by incorporating legume extract- bovine milk blends. Legumes soybean, pigeonpea, chickpea and cowpea extracts (SoE, PiE, ChE and CoE) were prepared and blended with bovine milk (BM) at 50% ratio. Proximate and mineral analyses of these extracts were also done. To check their acceptability, Curd vegetable dip with different variants (Variant A (SoE-BM), variant B (PiE-BM), variant C (ChE-BM), variant D (CoE-BM) and variant E (SoE: PiE: ChE: CoEBM)) along with standard were prepared. On the basis of overall acceptability, standard had the highest mean scores followed by variants A, E, B, D and C respectively. No significant difference was observed in all variants and standard.