<div>Backgroud: The study was conducted to evaluate the nutrient composition of sev prepared from spinach leaves powder. 
 
Methods: Sensory evaluation of developed products was carried out using 9-point hedonic Scale. The samples were further analysed for moisture, ash, crude fat, crude protein and crude fiber, total, soluble and insoluble dietary fiber, total minerals and antioxidant activity and &beta;-carotene content using standard methods. 
 
Result: The supplementation resulted in a significant (P=0.05) increase in ash, crude fat and crude fiber while crude protein decreased. The supplemented product had crude fat ranging from 27.17-29.35 g; crude fibre 3.45-4.45 g and ash 3.34-4.58 g/100 g at different levels of incorporation as against 26.34, 2.85and 3.02 g/100 g respectively in control product. Significant increase was observed in mineral content also. The supplemented products had iron, calcium, zinc and phosphorus ranging from 5.01-7.23, 73.98-98.34, 2.21-3.13 and 306.12-323.22/100 g on dry matter basis. Antioxidant activity and &beta;-carotene content also increased in supplemented sev. This therefore suggests that sev supplemented with spinach leaves powder could have more market penetration if awareness is highly created.</div>

​Nutritional Composition and Sensory Characteristics of Sev Supplemented with Spinach Leaves Powder

Nutritional Composition and Sensory Characteristics of Sev Supplemented with Spinach Leaves Powder