Organoleptic Evaluation and Product Development of Butterfly Pea Flower

Original Research Article

Abstract

Health benefits of butterfly pea flower (Clitoria ternetea) are well documented in literature. Therefore, the present study was conducted with the objectives i. To develop and incorporate butterfly pea flower extract into the traditional food cuisines. ii. To assess the organoleptic qualities of developed food product and iii. To evaluate the proximate analysis of developed food products from butterfly pea flower. Butterfly pea flower extract was incorporated to various traditional recipes such as Pittha, Pulao, Kheer, Pulut inti and Lemonade. Organoleptic evaluation was done to assess acceptability and nutritive value was calculated. Statistical analysis showed an overall acceptability for the developed products. Nutritive value analysis showed maximum calorie, fat, calcium and magnesium contents of Pulut inti. Protein and potassium content of Kheer were highest. The highest fibre content was found in Pittha (13.25 gm). The present study concludes that using butterfly pea flower in food products definitely enhanced their micronutrients and antioxidants.