Harshringar leaves

Harshringar is an ancient plant native to South Asia and South East Asia which has religious and medicinal significance. It is known by several names such as “Parijata” “ Shefali” the “ Night Flowering Jasmine”, “ Hengra Bubar”, “Shivli” the “Tree of sorrow” and its botanical name is Nyctanthes arbor – tristis . Its flower is the official flower of West Bengal. Nyctanthes arbor – tristis grows as a shrub or a small tree which grows about 10 meters or up to 33 feet tall with a flaky grey bark. The leaves are simple, opposite, 6 to 12 cm long and to 2 -6.5 cm broad with an entire margin. The leaves have been used in Ayurvedic medicine and Homeopathy for sciatica, arthritis, in fever, as an anti-inflammatory agent and as a laxative. The present study was undertaken to assess the nutritive value and the sensory evaluation of two popular snacks ( value added products ) namely Mathri and Meetha shakarpara incorporated with 2 per cent and 3 per cent Dried Harshringar Leaf Powder (DHLP) .The results of nutritional composition studies revealed that the standard Mathri had a Protein content of 10.57% , Carbohydrate 64.17% , fat , 41.53 % , Fibre 11.36%, Ash 1.28% and Energy 680 kcal per 100 gm. The nutrient composition of Meetha Shakarpara was Protein content of 10.57% , Carbohydrate 139.17% , fat , 41.53 % , Fibre 11.36%, Ash 1.28% and Energy 980 kcal per 100 gm. The results of the mean score of organoleptic characteristics of Mathri developed by incorporating 2% and 3% of the DHLP 8.1 ± 1.3 and 9.0±1.42 for colour respectively, 8.0±1.06 and 9.0±0.99 for appearance, 13.0±1.49 for texture ( for both 2% and 3% incorporation with DHLP) and 13.0±2.18 and 13.0±8.1 for taste at 2% and 3% levels respectively. The overall acceptability for standard Mathri was 92%, for Mathri incorporated with 2% and 3% DHLP was 84.2% and 88% respectively. The results of organoleptic characteristics of Meetha Shakarpara developed by incorporating 2 % and 3% DHLP were 8.85±1.95 and 8.92±1.96 for colour respectively, 9.47 ±1.38 and 8.80±1.75 for appearance, 13.25 ± 1.88 and 12.77± 1.78 for texture and 13.50 ± 1.80 and 11.93± 1.74 for taste at 2% and 3% levels respectively. The overall acceptability of Standard Meetha Shakarpara was 92.7% and for Meetha Shakarpara incorporated with 2% and 3% DHLP was 90.14% and 84.84% respectively. A comparative evaluation of the two snacks shows that the overall acceptability of Meetha Shakarpara at 2% was the highest followed by Mathri at 3% , then Meetha Shakarpara at 3% followed by Mathri at 2% levels. Hence in conclusion it can be said that Harshringar dried leaf powder can be used in popular Indian snacks with a great degree of safety and palatability, its addition enhances the nutritive value of snacks and can be used as a therapeutic powder for the prevention and management of several chronic degenerative diseases.