Sensory and Nutritional Assessment of Sweet P...

Sensory and Nutritional Assessment of Sweet Potato Based Soup Mix Enhanced With Drumstick and Herbs

Author Name : Pallavi Tomar, Anisha Verma, Neeru Bala

ABSTRACT Soups are universally popular and nutritious food, prized for their versatility, ease of preparation and health benefits. Sweet potato soup mixes have gained popularity as a convenient, nutrient rich and versatile meal option. Sweet potatoes, known for their vibrant orange color and sweet taste are a significant source of vitamins, minerals and dietary fiber. Sweet potato can be further enriched with other health promoting ingredients such as herbs and spices. The study aimed to develop and evaluate a nutritious and sensory acceptable instant soup mix using sweet potato, lentils and drumstick leaves as key ingredients. Three formulations (T1, T2,T3) were prepared by varying the proportions of sweet potato, lentils, drumstick leaves and herbs. Sensory evaluation was conducted for color and appearance, consistency, taste and flavor and overall acceptability using a semi trained panel. statistical analysis revealed significant differences among the treatments, with T2 (45% sweet potato, 40%lentil, 10% drumstick leaves and 5% herbs) achieving the highest sensory scores, making it the most preferred formulation. Nutritional analysis of T2 demonstrated its high nutritional value, with a moisture content of 4.72%, ash 5.72%, fiber, 1.68g, fat 3.27 g, carbohydrate 77.22 g and protein 9.07 g per 100g.