International Journal of Food Science and Nutrition 163 International Journal of Food Science and Nutrition ISSN: 2455-4898, Impact Factor: RJIF 5.14 www.foodsciencejournal.com Volume 2; Issue 1; January 2017; Page No. 163-165 Utilization of dehydrated moringa oleifera and Solanum nigrum leaves for the preparation of value added pasta 1 Ali Zebish, 2 Paul Virginia, 3 Paul Ajit, 4 Singh Pallavi 1 M.Sc. Student, Department of Foods and Nutrition, Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad, Utter Pradesh, India 2 Associate Professor, Department of Foods and Nutrition, Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad, Utter Pradesh, India 3 Professor and Head, Department of Mathematics and Statistics, Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad, Utter Pradesh, India 4 Research Scholar, Department of Foods and Nutrition, Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad, Utter Pradesh, India Abstract Value addition of food products by incorporating underutilized crops is a best way to add their nutritional benefits in the daily diet of humans to combat with various degenerative diseases. The study was carried out with objectives to access the sensory attributes and cost of the prepared value added pasta prepared by utilization of Refined wheat flour, dehydrated Solanum nigrum and Moringa oleifera leaves at 90:5:5 percent, 85:5:10 percent and 85:10:5 percent level referred to as T 1, T2, T3 respectively and the control T0 was made with basic ingredients without incorporation of leaves mixture. Sensory evaluations for prepared products were done by using the 9-point hedonic scale. Data obtained were statistically analyzed by using analysis of variance (ANOVA), critical difference (CD). In context with organoleptic attributes, the treatment T2 of product Pasta made from dehydrated leaves mixture(refined wheat flour+ Moringa oleifera + Solanum nigrum leaves with the ratio of 85:10:5) were most acceptable in comparison with other treatments. And the cost of Pasta ranged from Rs. 13.24 to Rs. 12.94. Keywords: moringa oleifera, Solanum nigrum, underutilized crops, value addition 1. Introduction Underutilized crops often considered as minor/neglected/under exploited crops were once grown more widely or intensively, but are falling into disuse for a variety of agronomic, genetic, economic and cultural reasons. Farmers and consumers are using these crops less, because they are in some way not competitive with other species in the same agricultural environment. Solanum nigrum and Moringa oleifera are underutilized plant species constituting various medicinal and nutritional properties. Solanum nigrum is a medicinal plant belonging to family Solanaceae. Makoi and Black nightshade are the common names for it. It is known to possess various biological activities like antibacterial, antifungal, anti- inflammatory, anticancer, anti-oxidant, antipyretic and cytotoxic activity [1] . Moringa oleifera is the only genus in the family Moringaceae. Its common name is drumstick and sehjan. It is a multi-purpose herbal plant used as human food and an alternative for medicinal purposes worldwide. It has been identified by the researchers as a plant with numerous health benefits including nutritional and medicinal advantages. Moringa oleifera contains essential amino acids, carotenoids in leaves, and components with nutraceutical properties, supporting the idea of using this plant as a nutritional supplement or constituent in food preparation [2] . 2. Objectives To assess organoleptic attributes and cost of the prepared value added Pasta 3. Materials and Methods The experiments was carried out in the Nutrition Research Laboratory, Department of Foods and Nutrition Ethelind School of Home Science, Sam Higginbottom Institute of Agriculture Technology and Sciences, Allahabad. Procurement of raw materials Healthy fresh leaves of Solanum nigrum and Moringa oleifera for the experiment were collected from the university campus of the SHIATS. Preparation of dehydrated green leaf powder ( Solanum nigrum and Moringa oleifera leaves) [3] Leaves (Free from insects and diseases) Washing ↓ Blanching for 3 minutes with water containing 2%salt and 10%citric acid ↓ Drain out with excess water ↓ Spreading on flat aluminium trays ↓ Tray drying at 60 - 65° C. 15 hours for (Solanum nigrum) and 8 hours for (Moringa oleifera) ↓ Dehydration till the moisture become 6 – 8 % ↓ Grinding into powder ↓ Storage (At ambience temperature in dry place) (Source: Srivastava and Kumar, 2009) Fig 1: Flow diagram of dehydration of leaves