Nutritional Assessment of Basil Seed and its Utilization in Development of Value Added Beverage
Nutritional Assessment of Basil Seed and its Utilization in Development of Value Added Beverage
Masooma Munir1,2*, Aqsa Qayyum1, Saeeda Raza1, Nouman Rashid Siddiqui1, Amer Mumtaz1, Naeem Safdar1, Sahar Shible1, Sohaib Afzal3, Saiqa Bashir4
ABSTRACT
Basil seeds are used not only as pharmaceutical plant but also for culinary purpose. The current study has been undertaken to develop a nutritious, healthy and value added drink. Proximate, mineral analysis, total polyphenol content and mineral analysis of basil seeds was conducted. Result revealed that basil seeds are not only good source of fiber and protein but they provide appreciable amount of minerals and phenolic compounds. Swollen basil seeds were used to prepare beverage at three supplementation levels i.e. 0.2, 0.3 and 0.4%. Sensory evaluation of basil seed drink revealed that 0.3% basil seeds supplemented drink was liked most in term of taste, texture and over all acceptability whereas 0.4% basil seeds supplemented drink were least liked as compared to other treatments. It was concluded that basil seed could be supplemented in different food products for the preparation of value added, healthy and nutritious diets.
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