Organoleptic Evaluation of Dietary Supplement (Matar) Prepared from Locally Available Foodstuffs

摘要

Dietary supplement matar was developed by using locally available iron rich foodstuffs and organoleptically evaluated. Matar was prepared by incorporating gingelly seeds and dried Bengal gram leaves powder into standardized recipe. Matar prepared.by using 10% dried bengal gram leaves powder was found acceptable. Although a non-significant difference was observed in organoleptic acceptability between dietary supplement matar and control matar. Thus, the developed dietary supplement can be used to improve the nutritional status of vulnerable group like pregnant women, lactating women and adolescent girls.