ASSESSING THE KNOWLEDGE OF TRADITIONAL USES OF TINOSPORA CARDIFOLIA AND

DEVELOPMENT OF A PRODUCT

Swetha Agarwal, P.Ashlesha, and P.Suma

Department of Food and Nutrition

Osmania University College for Women

Koti , Hyderabad

swethaagarwal801@gmail.com

ABSTRACT

Plants which are used for there medicinal properties are known as medicinal plants,a great variety of plants are used for there medicinal properties, one of them is Tinospora cardifolia, which is commonly known as amrutbhel in Sanskrit is widely used tor the treatment of various ailments. The present study was aimed at finding the awareness of Tinospora cardifolia leaves among general population. The present study was conducted in Hyderabad and 50 subjects were selected of which 18% were male and 82% were female. The age of the subjects was chosen were in the range of 20 – 80 yrs. Hence, under the light of present information an innovative Palak Puri recipe was prepared along with three variations which contain Tinospora cardifolia in different quantities (2gm, 4gm, 6gm). Variation I was accepted by majority of panelist. The product developed contain good amounts of nutrients like carbohydrate,proteins,fibre. Statistical analysis was carried out by applying ‘t’ test and the results found to be insignificant for all the variations.

INTRODUCTION

Medicinal plant are those plants that have healing properties are termed as medicinal plants or herbs.

Tinospora cardifolia is commonly known as guduchi or amruthbhel.

All parts of guduchi plant are used for various medicinal purposes.

Guduchi is helpful in treating digestive ailments such as hyperacidity, colitis, worm infestations, loss of appetite, abdominal pain, excessive thirst, and vomiting and even liver disorders like hepatitis.

Guduchi benefits general weakness, dyspepsia, impotency, dysentery.

OBJECTIVES

To elicit information regarding medicinal properties of Tinospora cardifolia leaves among individuals.

To develop a new product by incorporating leaves of Tinospora cardifolia.

To evaluate the product in terms of appearance, flavor, taste, texture and acceptability

To conduct statistical analysis of the developed product.

 

METHODOLOGY

A total of 50 inhabitant were interviewed using a specially designed questionnaire to elicit information.

The information required for the present study was collected using a specially designed questionnaire cum interview method. the questionnaire consist of both open ended and closed ended questions with multiple choice. The questionnaire was developed in English.

A nutritious product was developed using Tinospora cardifolia leaves. A total of four recipes were prepared one with basic and 3 variations whose acceptability is tested using hedonic rating test by 20 panelist.

The sample i.e; the leaves of Tinospora was procured from various places from canteen , Dept of chemistry , hostel, etc ;of Osmania University College for Women, Koti.

Basic recipe: Palak puri was taken as a basic.Variation : To prepare variation Tinospora cardifolia leaves were included in the basic recipe i.e. Palak puri in varying amounts ( 2g, 4g, 6g )   STATISTICAL ANALYSIS: The data collected from the paltability and accepability was compiled and classified and “t” test was applied to find out the significance of difference between the mean socred of the sensory properties of sensory properties of the basic and variations and to find out the best variation compared to basic.

METHOD OF PREPARATION

INGREDIENT

BASIC VARIATION 1

VARIATION 2

VARIATION3

Wheat flour

60(g)

60(g) 60(g) 60(g)

Spinach 25(g) 25(g)

25(g) 25(g)

Tinospora

cardifolia - 2(g) 4(g)

6(g)

Green chillies 4(g) 4(g) 4(g) 4(g)

Salt 1(g) 1(g) 1(g) 1(g)

Oil 10 (ml) 10 (ml) 10 (ml) 10 (ml)

Note: Total raw ingredient for basic and variations are taken upto 100gms.

METHOD

Step 1: Wash spinach,T.cardifolia leaves,green chillies thoroughly and grind spinach,tinospora leaves seperately into a fine paste. 

Step 2: Mix all the ingredients in a bowl along with salt and it is kneaded into a soft dough and kept aside for half an hour. Step 3:Heat oil in a pan and dough is rolled into puri’s. Step 4: Rolled puri’s are dipped in a hot oil and puri’s are made by turning puri front and back till it is done. Step 5: Serve hot with Mint chutney.  

RECIPE PICTURE

BASIC AND VARIATIONS (Trial –II)

BASIC AND VARIATIONS (Trial 1 )

NUTRITIVE VALUES OF BASIC AND VARIATIONS OF THE PRODUCT DEVELOPED

Palak

puri

Energy

(kcal)

Protein

(g)

Fat

(g)

CHO Fiber

(g)

Iron

(g)

Calcium

(mg)

Basic 300 7.42 11.0 42.5 1.14 3.3 51.3

V1 306 7.51 11.1 43.7 1.45 3.3 51.3

V2 312 7.60 11.16 44.9 1.77 3.3 51.3

V3 318 7.69 11.2 46.1 2.09 3.3 51.3

RESULTS

75%

20%

5%

Percentage

20-4040-6060-80

6%

94%

percentage

YesNo

AGE OF THE SUBJECTSAWARENESS REGARDING MEDICINAL PROPERTIES OF TINOSPORA CARDIFOLIA

2%

98%

percentage

yesno

16%

84%

percentage

yesno

PREPARATION OF RECIPE USING TINOSPORA CARDIFOLIA LEAVES

TASTE OF PREPARED RECIPE USING TINOSPORA CARDIFOLIA LEAVES

Mean values of the sensory attributes of the basic and the variations

Sensory

attributes

Basic Variation

l

Variation

ll

Variation

lll

Appearance 4.50 4.17 4.17 3.62

Flavor 4.37 3.95 3.82 3.55

Taste 4.27 3.95 3.7 3.22

Texture 4.45 4.12 4.05 3.67

Acceptability 4.50 4.17 3.85 3.20

RECOMMENDATIONS

The recipe prepared cab be used at household level,and is the most

frequently prepared breakfast item for all age group.

Consumption of leaves of tinospora cardifolia helps to prevent and cure

many disorders like it act as a memmory booster,to prevent cancer,rheumatoid

arthritis,renal calculii,burning sensation,etc.

Studies can be conducted by educating the people about the importance of

consuming leaves of tinospora cardifolia and preparing different innovative

recipes.

CONCLUSION

By using the questionnaire method ,it was observed that about 94% of

subjects were unaware of tinospora cardifolia leaves and only 6% subjects

were aware of it.

From the finding of the present investigation,it was concluded that the product

developed using wheat flour, spinach,tinospora cardifolia leaves contained

appreciable amounts of nutrients.

It was also concluded that the product developed contained good amount of

nutrients and is best accepted and also affordable by all groups

of population.