Enhancing Food Diversity: Nutritional and Sensory Evaluation of Microgreens and their Value-Added Product (Fryums)

Abstract

Aim: This study aimed to assess the nutritional value of microgreens and their mature counterparts, focusing on red amaranthus, fenugreek, and spinach. Research Design: Comparative Nutritional Analysis-Proximate composition analysis of microgreens and mature greens. Creation of fryums incorporating microgreen powder. Methodology: Proximate composition analysis was performed to measure protein, fat, ash. Fryums were formulated using dried microgreen powder for product development. Sensory evaluations rated fryums based on color, appearance, flavor, taste, texture, and overall acceptability. Additionally, the moisture content of fryums was measured periodically over 150 days to assess storage stability. Results: The proximate composition analysis revealed that microgreens generally had higher protein, fat, and ash content but lower carbohydrate and energy levels compared to mature greens. Red amaranthus microgreens contained 4.5 g/100g of protein, significantly higher than 2.5 g/100g in mature greens, with similar trends observed for fenugreek and spinach. The fryums with 30% microgreens scored highest in various categories. Additionally, the moisture content of fryums  reaching 4.53% for control fryums (CF), 5.90% for red amaranthus microgreens fryums (RAMF4), 6.30% for fenugreek microgreens fryums (FMF4), and 7.40% for spinach microgreens fryums (SMF3) by the end of the storage period (150Days). Conclusion: The microgreens have increased protein, fat, and ash content when compare to its mature form and have potential as value-added products, enhancing food diversity and providing economic benefits.  It has the immense potential to enhance nutritional intake and create innovative, health-focused food products.