Analysing drying characteristics of Solanum trilobatum leaves and nutritive assessment of cookies Navreen Dasthageer a , Poornima Shanmugam a,⇑ , Mythili Gnanamangai Balasubramanian a , Nagarjun Nagarajan b , Vigneshwaran Arumugam a , Karthik Vivekanandhan a , Divya Palanisamy c , Ponmurugan Ponnusamy d a Department of Biotechnology, K.S. Rangasamy College of Technology, Tiruchengode – 637 215, Namakkal District, Tamil Nadu, India b Department of Food Technology, K.S. Rangasamy College of Technology, Tiruchengode – 637 215, Namakkal District, Tamil Nadu, India c Department of Biotechnology, Faculty of Engineering, Karpagam Academy of Higher Education, Coimbatore 641 021, Tamil Nadu, India d Department of Botany, Bharathiar University, Coimbatore 641 046, Tamil Nadu, India article info Article history: Received 4 May 2020 Received in revised form 16 July 2020 Accepted 24 July 2020 Available online xxxx Keywords: Solanum trilobatum Antimicrobial activity Drying kinetics Sensory evaluation Proximate analysis abstract Solanum trilobatum Linn (Solanaceae) is one of the most important medicinal plants used in the treatment of various type of diseases. The present study emphasizes the formulation of cookies and evaluation of its nutritive analysis. Phytochemical screening of the S. trilobatum leaves revealed the presence of flavonoids, saponins, terpenoids, and phenols. The aqueous extract of S. trilobatum tested for its antibacterial activity revealed good inhibition against E. coli, K. pneumoniae and P. vulgaris. The highest inhibition rate of 13.5 ± 0.25 mm was observed against K. pneumoniae at the concentration of 80 mg/ml. Aqueous extract of S. trilobatum contains 18.683 QE/g of flavonoids and 724.76 mg/g of total phenol corresponding to the concentration of 100 mg/ml. Drying characteristics of S. trilobatum leaves was studied by Lewis and page models. Drying kinetics of S. trilobatum leaves was well fitted with the Page model with determina- tion coefficient of 0.9342. Among the different flour base ingredients tested, S. trilobatum based cookies formulated with multigrain-palm sugar has better acceptance level with good flavour. The proximate analysis of multigrain-palm sugar revealed that S. trilobatum cookies contain 52% carbohydrate, 5.4% pro- tein, 19% fat and 0.9% fibre. Ó 2020 Elsevier Ltd. All rights reserved. Selection and peer-review under responsibility of the scientific committee of the International Confer- ence On Impact Of Innovations In Science And Technology For Societal Development: Materials Science. 1. Introduction Solanum trilobatum is one of the widely used medicinal plants for the treatment of various respiratory diseases including bron- chial asthma, sinusitis infection and chest congestion etc., S. trilo- batum is commonly known as Thuthuvalai in Tamil Nadu which is widely used in Indian cooking for the cure of common cold. S. trilobatum can be able to enhance the recovery of hepatic damage in rats owing to its hepatoprotective activity [1]. S. trilobatum was reported to have free radical scavenging activity and improved antioxidant effect [2]. The leaf extract of this plant also exhibits anti- inflammatory activity [3,4]. The callus extracts of S. trilobatum showed higher inhibitory activity against several gram-negative organisms and suggested the use of this plant materials for various applications in pharmaceutical sectors [5,6]. Antimicrobial activity of S. trilobatum extract has been reported by researchers [7]. S. trilobatum was extensively studied for its diversified biological activities. It has potential clinical applications. Hence, it is used for cough and other breathing disorders. In order to ensure the safe use of the medicinal plant, toxicological evaluation of S. trilobatum was studied, and it was reported that less to moderate toxicity in Sprague-Dawley rats was exhibited by S. trilobatum [8]. The effect of scopolamine induced memory impairment was studied using ethanol extract of S. trilobatum [9]. In view of making effective consumption of this medicinal plant, it was added as a major ingredient in regional diet by Indi- ans. As the plant has number of health benefits, many value added products are manufactured using S. trilobatum such as soup pow- der, health enhancers in whey beverages etc., [10]. Biscuits are one of the best fortified products as it could be easily nourished https://doi.org/10.1016/j.matpr.2020.07.596 2214-7853/Ó 2020 Elsevier Ltd. All rights reserved. Selection and peer-review under responsibility of the scientific committee of the International Conference On Impact Of Innovations In Science And Technology For Societal Development: Materials Science. ⇑ Corresponding author. Materials Today: Proceedings xxx (xxxx) xxx Contents lists available at ScienceDirect Materials Today: Proceedings journal homepage: www.elsevier.com/locate/matpr Please cite this article as: N. Dasthageer, P. Shanmugam, M. Gnanamangai Balasubramanian et al., Analysing drying characteristics of Solanum trilobatum leaves and nutritive assessment of cookies, Materials Today: Proceedings, https://doi.org/10.1016/j.matpr.2020.07.596