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*Corresponding author’s e-mail: dr.lunadb@gmail.com1Department of Food Science and Nutrition, Assam Agricultural University, Jorhat-785 013, Assam, India.

Development of polyherbal granules and its nutritional characterizationLuna Dutta Baruah1*, Asha Arya, Vijaya Nalwade and Rohini Devi

Department of Food and Nutrition, Vasantrao Naik Marathwada Agricultural University,Parbhani-431 402, Maharashtra, India.Received: 23-01-2017 Accepted: 27-05-2017 DOI:10.18805/ajdfr.v36i03.8970

ABSTRACTTwo poly herbal granules (AVII and SBWII) were developed utilizing the extracts of five medicinal plants on the basis oforganoleptic evaluation, nutritional composition and shelf life. Five medicinal plants viz., Asparagus racemosus,Chlorophytum borivilianum, Tinospora cordifolia, Tribulus terrestris and Withania somnifera enriched with general tonicand health promoting property were selected for the formulations which were based on Aloe vera gel and soyabean whey.The nutrient analysis of the formulated granules exhibited that the carbohydrates were the major constituents in both AVIIand SBWII, followed by protein and total ash. Fat contents were 0.96 and 1.18 g/100g in AVII and SBWII, respectively.The energy levels of AVII and SBWII were 378 and 377 Kcal/100g, correspondingly. Higher contents of Ca (70.20 mg/100g), Mg (85.27mg/100g) and P (61.55 mg/100g) were observed in SBWII. The trace elements revealed that, Zn and Fecontent were 1.84 and 8.63mg/100g in AVII and 1.85 and 7.85mg/100g in SBWII, respectively. The retention and stabilityof vitamin C, total sugar, reducing sugar and non-reducing sugar for 270 days illustrated the storage life of the product inambient condition.

Key words: Aloe vera, Medicinal plant, Polyherbal granules, Soyabean whey.

INTRODUCTIONPlant materials or their extracts are being utilized

as drugs since ancient ages which are arguably poised for acomeback as sources of human health products followingthe endorsement by World Health Organization (WHO) touse traditional plant based product to fulfill needs unmet bymodern systems (Winslow and Kroll, 1998). In 2013, WHOdeveloped and launched ‘WHO Traditional MedicineStrategy 2014-2023’ and emphasized to integrate traditionaland complementary medicine to promote universalhealthcare and to ensure the quality, safety and effectivenessof such medicine (WHO, 2013). Herbs or other botanicalsand their extracts or concentrates are specifically mentionedas dietary supplements (Sen and Chakraborty, 2016). Theusage of herbal products throughout the globe and especiallyin India is ubiquitous. Today, over 75-80% of worldpopulation and more than 70% of Indian population rely onherbal products directly or indirectly for meeting their healthcare needs (Samal, 2016). India is bestowed with 17000-18000 species of medicinal plants of which 7000-7500 havebeen used in Ayurveda, Unani system of medicines and bytribal healers (Samal, 2016). Some herbs are classified asadaptogens i.e. they assist normalization of body systemfunctions altered by stress rather than exerting a stimulatoryeffect. Herbs are also used to improve performance both interms of endurance and strength, improve recovery, maintain

health during intense period of exercise, build muscle massand reduce body fat.

Aloe vera (Aloe barbadensis Miller) is a memberof the Lily family, is a multifunctional herb and is describedin Ayurveda, as blood purifier, diuretic, tonic, laxative andfever reliever (Radha and Laxmipriya, 2015; Sasikumar,2015). Acemannan, a partially acetylated polysaccharidefound in the Aloe vera gel, is responsible for its biologicalactivities (Chokboribal et al., 2015; Kumar and Tiku, 2016).Aspargus racemosus of Asparagaceae family has beenreferred as bitter-sweet, emollient, cooling, nervine tonic,constipating, aphorodisiac, diuretic, rejuvenating,carminative, stomachic, antiseptic and as tonic and also haspotent antioxidant, immunostimulant, anti dyspepsia andantitussive effects (Bopana and Saxena, 2007).Chlorophytum borivilianum belonging to Liliaceae familyconstitute a group of herbs used as “Rasayanas.” It acts asaphrodisiac, adaptogenic and a general health promotivetonic (Kenjale et al., 2007). Tinospora cordifolia belongingto the Menispermaceae family is generally used for its generaltonic, antiperiodic, antispasmodic, anti-inflammatory, anti-arthritic, anti-allergic and anti-diabetic properties (Shirolkaret al., 2013). Tribullus terrestris a member of Zygophylaceaefamily is used in folk medicine as tonic, aphrodisiac,analgesic, astringent, stomachic, antihypertensive, diuretic,lithon-triptic and urinary anti-infective (Lamba et al., 2011;

Asian J. Dairy & Food Res, 36(3) 2017 : 214-221Print ISSN:0971-4456 / Online ISSN:0976-0563

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Akram et al., 2011). Withania somnifera Dunal of Solanaceaefamily helps promote stress relief, health and longevity bypotentiating the immune system, arresting premature aging,restoring homeostasis and increasing resistance to adverseenvironmental factors, collectively known as the anti-stressadaptogenic effect (Mukhopadhya et al., 2001; Verma, 2010).

Considering the available history for the individualplants of safe use over the period having the therapeuticvalues such as adaptogenic, immunostimulant, general tonicand health promoting property the present study reports thepreparation of poly herbal formulation based on organolepticand nutritional characteristics.MATERIALS AND METHODSPlant materials and preparation of extracts: The botanicalraw material consisting of five medicinal plants W. somniferaL. Dunal (roots), T. terrestris Linn. (dried spiny fruit), T.cordifolia(T.) Miers (stem), C. borivilianum (tuberous roots)and A. racemosus Wild.,(roots), were procured from theauthenticated local market of Parbhani, Maharastra,India.The identities of the plants were confirmed by theDepartment of Botany, Marathwada Agricultural University,Parbhani. Each herbal material was washed separately, dried,powdered and passed through 200 mesh sieve. The powderedraw material was packed in airtight container and wasanalyzed for its quality before it was taken further forformulation development. Aloe vera gel and soybean wheywere used as base material for developing two types of polyherbal supplement. Fresh Aloe vera leaves were collectedfrom A. vera cultivation field from Limbgaon, Nanded,Maharastra and soybean whey was freshly prepared.Preparation of aloe vera gel: The leaves were collected,washed and the latex was allowed to drain out. Whitemucilage part i.e. the aloe fillet was collected by removingthe spiky margins and the rinds and kept in the freezer (40C). The freezed Aloe fillets were crushed in a grinder toobtain the liquid and pulp was removed by filtering throughmuslin cloth to obtain the A. vera gel extract and kept insterilized bottle in refrigerated condition for further use indevelopment of supplement and nutrient analysis.Preparation of soybean whey: Fresh soybean seeds werecleaned, washed and soaked in water (3:1 ratio) for 6 hours.The soaked beans were dehulled and ground with hot water(1:8 ratio) in a grinder to obtain the milky pulp. The pulpwas boiled for20 minutes and strained through sterilizedmuslin cloth to extract the soymilk. Citric acid (0.2%) wasadded to the soymilk and stirred continuously for 2-3 minutesfor coagulation. The curdled soymilk was strained throughsterilized muslin cloth to collect the whey water in sterilizedbottle and kept refrigerated for further use in developmentof supplement and nutrient analysis.Formulation of Poly herbal mixture and granules: Twotypes of poly herbal formulations (PHF) were developed

using Aloe vera (AV) and soybean whey (SB) as base materialand the other five plant extracts in different proportion. Eachplant extract was taken in equal parts (w/w), mixed togetherand passed for a second time through 200 mesh sieve toobtain a homogenized poly herbal mixture (PHM). Threevariants of PHF were prepared by using PHM, sugar andcitric acid with each base material in the form of granules(Table 1). Six different variants of granules were preparedby dissolving water (20mL), base materials (20mL, A. veragel / soya whey), citric acid (3.0 %) and sugar at differentconcentration and heated to obtain a syrup of two threadconsistency to which PHM was added and stirredcontinuously for 3-5 minutes over low flame. The granularmixture was dried at 450C for 1 hour and passed through 40mesh sieve to obtain a uniform size granule. Finally thegranules were stored in air-tight labeled containers. Threereplications of each variant was formulated for conductingthe study. The formulations were dissolved in water at 7.1% for organoleptic evaluation.Organoleptic evaluation: A Five-Point Hedonic RatingScale (Amerine et al., 1965) was used for rating the attributes,viz., colour, taste, flavour and overall acceptability and theevaluation was carried out by 10 panelists selected based ontheir sensitivity to different tastes.Chemical properties: Each individual plant extracts andthe PHF were analyzed in triplicate for moisture, protein,fat, total mineral, iron (Fe), copper (Cu), zinc (Zn), calcium(Ca), magnesium (Mg) and phosphorus (P) content.Moisture, protein and fat were estimated by AOAC (1996)method while the total carbohydrates content was found outby difference method [100 - (proteins + fats + moisture +ash in percentage)] (NIN, 1983) and vitamin C by titrationmethod (A.O.A.C. 1996). Energy value was computedindirectly using energy value for total carbohydrate, proteinand fat. The content of Fe, Cu, and Zn were analyzed byatomic absorption spectrophotometer (Perkin R Elner Model3110). Further, analysis of Ca, Mg and P was carried out byprocedure given by Gupta (2000).Assessment of shelf life on storage: The shelf life of thedeveloped granules on storage was studied at 0, 30, 60,90,180 and 270 days following organoleptic as well asanalytical evaluation. Under organoleptic evaluation the

Table 1: Formulation of poly herbal granulesVariants Base materials Basic components

Aloe vera Soybean Poly herbal Sugar Citricgel whey mixture acidmL (%, w/w)

AVI 20 — 35 62 3AVII 20 — 37 60 3AVIII 20 — 39 58 3SBWI — 20 35 62 3SBWII — 20 37 60 3SBWIII — 20 39 58 3

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products were tested for acceptability by 5- Point HedonicRating Test. Under analytical evaluation the products wereanalyzed for total sugar, reducing sugar, non- reducing sugarand vitamin C. The total sugars were determined followingthe method of Dubois et al. (1956). Reducing sugars andnon-reducing sugars were determined by Nelson-Somogyimethod (Somogyi, 1952), whereas vitamin C was determinedby AOAC method (A.O.A.C. 1996).Statistical analysis: Statistical analysis was performed withSPSS software (version 16, SPSS Inc., Chicago). Duncanmultiple range test were used to test the differences betweenmeans (P< 0.05).RESULTS AND DISCUSSIONProximate composition and mineral content: The resultswith reference to the proximate composition of the individualplant extracts and the key minerals and trace elements aredepicted in Table 2. The proximate composition consistedof moisture, protein, total ash, crude fibre, carbohydratesand energy varied significantly among the selected plantextracts. Significantly highest moisture content (98.50 g/100g) was recorded in the A. vera gel followed by soybeanwhey (94.70g/100g), while highest amount of protein(14.59g/100g) and total ash (14.33g/100g) contents wererecorded in fruits of T. sterrestris. Eschun and He (2004)also reported that 98.4 per cent water in raw pulp of A. verawhile discussing the use of A. vera in connection withpharmaceutical and cosmetic industries. Though the proteincontent of soybean whey in the present study is low (1.61%),soya whey is considered as a good source of nutrients becauseof the presence of several essential amino acids which are inbalanced amount resulting in high protein efficiency ratio(Kovalenko et al., 2006). The roots of C. borivilianum andthe stem of T. cordifolia exhibited better values for protein(8.41 and 12.91, respectively) which are in conformity asreported by Singh et al. (2003). Among the selected herbs,the presence of significantly highest amount of protein(14.59) and ash (14.33) in the fruit extract of T. terrestris inthe present study is also similar with the findings of Dastagiret al (2014) who reported 14.20% and 10.90% of proteinand ash in the fruit extract, respectively. The mineral contentof W. somnifera in the present study was 8.35 (g/100g) whichis somewhat nearer to the values given by Jabeen et al.(2010). The roots of C. borivilianum and T. cordifoliacontained significantly highest amounts of fats (8.18g/100g)and crude fibre (18.6 g/100g), respectively. In another study,Chauhan et al (2014) reported 1.03% and 14.83% of crudefat and fibre respectively in the stem of T. cordifolia. Mahimaet al., (2014), however, reported the higher amount of crudefibre (56.42%) in stems of T. cordifolia. Significantly, highestcarbohydrate content was recorded in the roots of W.somnifera (63.78 g/100g) followed by T. cordifolia (58.42g/100g). Khanna et al. (2006) similarly reported little highercontent of carbohydrates (88.7 mg/100g) in the roots of W.

somnifera. The energy level in the plants extracts variedbetween 2.00 and 302.00 (kcal/100gm) of which thesignificantly highest was recorded in the root extracts of T.cordifolia (302.00Kcal/100g). The mineral and trace elementcomposition also varied significantly among the plantextracts (Table 2). Except Cu, the determined minerals (P,Ca and Mg) and trace elements (Fe and Zn) were significantlyhighest in the root extracts of T. cordifolia. The P contentwas 7.84 times higher in the roots of T. cordifolia (643.45mg/100g) compared to the fruits of T. terrestris (82.12mg/100g).Calcium content of T. cordifolia is 48.78 times highercompared to the C. borivilianum in the root extract. Similarly,Mg (34.33 mg/100g), Fe (98.82mg/100g) and Zn (22.13mg/100g) contents were also significantly highest in T. cordifoliaamong all the extracts. Jabeen et al. (2010) in his study ondetermination of major and trace elements in ten importantfolk therapeutic plants from Pakistan recorded much highervalues for W. somnifera. The variations between his valuesand the recorded values could be due to different soilconditions in parts of Indian and Pakistan or due to analyticalprocedures followed. Similar quantities of minerals and traceelements like Ca (102.23ppm), P (24.81ppm), Fe(26.06ppm), Cu (3.73ppm) and Zn (7.34ppm) were alsoreported by Mahima et al. (2014), in the stem of T. cordifolia.The Cu content, was however found significantly highest inthe root extract of W. somnifera (1.81 mg/100g). Gupta(2013), elucidated the presence of Cu in the stem of W.somnifera to the tune of 0.58ppm.Organoleptic evaluation: The PHF were prepared withvaried concentration of five herbal extract powders with A.vera gel and soyabean whey as base material and weresubjected to evaluation for acceptability by sensoryevaluation with the help of selected panel members for 270days (Table 3). The results of organoleptic evaluation of thesix PHF based on A. vera gel and soyabean whey as basematerials exhibited significant variation in colour, flavor,taste and overall acceptability. In A. vera based PHF theformulation AVII scored highest in colour (4.6), flavor (4.6),taste (4.5) and overall acceptability (4.6) at the end of 270days. The second formulation based on Soyabean wheysimilarly showed significant variations and the formulationSBWII recorded highest scores in colour (4.5), flavor (4.5),taste (4.5) and overall acceptability (4.5). Similarly, Sahu etal. (2005) assessed the acceptability of beverages preparedfrom whey and mango and reported better acceptability upto60 days. However, in the present study the PHF based on A.vera gel and soybean whey exhibited better acceptabilityupto a period of 270 days without significant variations incolour, flavor, taste and overall acceptability. This could bedue to the lower moisture content of the dry granules anduse of sugar syrup in the formulations. It is convincinglyestablished that higher moisture content in food product playsa vital role in food spoilage (Ananthanarayana and Panikar,

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Tabl

e 2:

Pro

xim

ate

com

posit

ion

and

min

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s an

d tra

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lem

ents

of

the

sele

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pla

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.

218 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCHTable 3: Organoleptic scores of poly herbal granules with Aloe vera gel and Soyabean whey as base materialOrganoleptic Day of Poly herbal granules with Aloe vera gel Poly herbal granules with Soyabean wheytraits evaluation AVI AVII AVIII SBWI SBWII SBWIIIColour 0 4.3a 4.7a 4.4 a 3.8 a 4.7 b 3.8 a

30 4.0 a 4.6 a 4.3 a 3.8 a 4.6 b 3.9 a

60 4.2 a 4.6 b 3.8 a 3.7 a 4.6 b 3.6 a

90 4.3 a 4.6 b 3.8 a 3.9 a 4.6b 3.8 a

180 4.1 a 4.6 a 4.1 a 3.7 a 4.6 b 3.8 a

270 3.7 a 4.6 b 3.9 a 3.6 a 4.5 b 3.9 a

Flavor 0 4.3 a 4.7 a 4.2 a 4.3 a 4.6 a 4.2 a

30 4.2 a 4.6 a 4.0 a 4.2 a 4.6 a 4.0 a

60 4.3 a 4.6 a 4.2 a 4.3 a 4.6 a 4.1 a

90 4.3 a 4.6 a 4.3 a 4.3 a 4.5 a 4.3 a

180 4.0 a 4.6 a 4.1 a 4.1 a 4.6 a 4.1 a

270 4.0 a 4.6 b 3.9 a 4.1 a 4.5 b 3.7 a

Taste 0 4.4 a 4.8 a 4.3 a 4.4 a 4.8 a 4.3 a

30 4.3 a 4.7 a 4.2 a 4.3 a 4.7 a 4.2 a

60 4.3 a 4.6 a 4.2 a 4.3 a 4.7 a 4.3 a

90 4.1 a 4.6 b 3.9 a 4.3 a 4.6 a 4.3 a

180 4.1 a 4.6 b 3.9 a 4.2 a 4.6 a 3.9 a

270 3.9 a 4.5 b 4.0 a 3.8 a 4.5 b 3.9 a

Overall 0 4.3 a 4.8 a 4.4 a 4.3 a 4.7 a 4.4 a

Acceptability 30 4.3 a 4.7 b 4.1 a 4.3 a 4.6 4.3 a

60 4.0 a 4.6 b 4.0 a 4.0 a 4.6b 4.0 a

90 4.0 a 4.6 a 4.1 a 4.0 a 4.6 a 4.1 a

180 3.9 a 4.6 a 4.0 a 4.1 a 4.5 a 4.0 a

270 4.0 a 4.6 b 3.9 a 4.0 a 4.5 b 3.8 a

Different lower case letters within each row separately for Aloe vera gel and Soyabean whey based formulations indicate significantdifferences between PHF at 5% level of significance as per DMRT.

Table 4: Proximate composition and mineral and trace elements of the selected poly herbal granulesProximate Formulation Formulationcomposition AVII SBWIIMoisture (g/100g) 2.37 + 0.13 2.80 + 0.08Protein (g/100g) 4.39 + 0.02 4.69 + 0.19Fat (g/100g) 0.96 + 0.01 1.18 + 0.18Total ash (g/100g) 3.65 + 0.02 3.65 + 0.06Crude fibre (g/100g) 0.76 + 0.01 0.76 + 0.07Carbohydrate (g/100g) 87.87 + 0.04 86.92 + 0.16Energy (Kcal/100g) 378 + 0.03 377 + 0.18Mineral and trace elements (mg/100 g)Calcium 68.13 + 0.01 70.20 + 0.02Phosphorus 53.67 + 0.02 61.55 + 0.02Iron 8.63 + 0.03 7.85 + 0.02Magnesium 83.33 + 0.02 85.27+ 0.06Copper 0.23 + 0.01 0.19 + 0.00Zinc 1.84 + 0.01 1.85 + 0.02

2005). However, in the present study the use of sugar syrupfunctions as a preservative by binding moisture and thuspositively influenced the acceptability for a longer period(Srilakshmi, 2004).Based on the organoleptic evaluation, outof the six PHF, two variants viz: AVII and SBWII were finallyselected for further analysis.Proximate composition, mineral and trace elements inthe selected polyherbal granules: The results concerningthe proximate compositions and the minerals and traceelements of the selected two PHF granules viz: AVII and theSBWII are depicted in Table 4. Carbohydrates were the majorconstituents in both AVII and SBWII, followed by proteinand total ash. Fat contents were low, being higher in SBWII(1.18 g/100g) and lower in AVII (0.96g/100g). The energylevels of AVII (378 Kcal/100g) and SBWII (377 Kcal/100g)were higher and very similar, due to their higher contributionof carbohydrates and fats respectively. Poly herbalformulations like Garlicare tablet, ginger capsule consistingthe extracts of Hypericum perforatum, Allium sativum,Zingiber officinalis and Valeriana officinalis has been shownto contain the energy levels of 330.10 Kcal/100g and 372.40Kcal/100g respectively (Hussain, et al, 2010). Gupta et al.(2012) similarly exhibited that the rice flakes mix developedwith incorporation of polyherbal (Mentha asiatica, Ocimumbasilicum, Moringa oligfera, Zingiber officinale, Alliumlongicuspis and Nelumbo nucifera) extract at 16% could

yielded the energy level of 330.00Kcal/100g. On comparingto the energy level (390 Kcal/100g) of Boletus edulis Bull.one of the tastiest and most cultivated mushrooms worldwide(Jaworska and Bernas, 2009; Helenoa et al., 2015), theenergy levels of PHF granules in the present study are closeto Boletus edulis. In the present study, it was also observedthat the drink prepared by addition of 7.10% of theformulated granules yielded approximately 54 Kcal of energywhich is higher than the values reported by other sports drinksthat are developed in India (Sahu et al., 2005).

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Table 5: Storage study of the developed polyherbal granules with Aloe vera gel and Soyabean whey as base materialDay of storage Formulation AVII Formulation SBWII Vitamin C Total sugar Non-reducing Reducing Vitamin C Total sugar Non-reducing Reducing

(mg/100g) (gm/100g) sugar (gm/100g) sugar (gm/100g) (gm/100g) (gm/100g) sugar (gm/100g) sugar(gm/100g)0 6.65a 27.57 a 20.90 a 6.62 a 4.44 a 24.83 a 18.47 a 6.29 a

30 6.66 a 27.52 a 20.90 a 6.62 a 4.41 a 24.83 a 18.47 a 6.29 a

60 6.62 a 27.57 a 20.90 a 6.62 a 4.39 a 24.85 a 18.45 a 6.31 a

90 6.60 a 27.58 a 20.89 a 6.65 a 4.38 a 24.86 a 18.44 a 6.32 a

180 6.59 a 27.60 a 20.88 a 6.65 a 4.37 a 24.88 a 18.42 a 6.34 a

270 6.57 a 27.60 a 20.84 a 6.68 a 4.35 a 24.88 a 18.37 a 6.35 a

Different lower case letters within each column indicate significant differences between plant extracts at 5% level of significance as perDMRT

The results pertaining to the minerals of the PHFillustrated that comparatively higher contents of Ca (70.20mg/100g), Mg (85.27mg/100g) and P (61.55 mg/100g) wereobserved in SBWII than the AVII. In AVII the Ca, Mg and Pcontents were 68.13, 83.33 and 53.67 mg/100g, respectively(Table 4). The level of Ca laid down by WHO is 450-1200mg/day, which is in agreement to the one found in the presentPHF. The analysis of trace elements reveals that, Zn and Fecontent were 1.84 and 8.63mg/100g in AVII and 1.85 and7.85mg/100g in SBWII respectively. Fe is an elementessential for healthy immune system and energy production(Ullah et al., 2012), while Zn containing metalloenzymesparticipates in the metabolism, growth and repair of the tissueand cell membrane stabilization and improves the immuneresponse, especially T-cell mediated response (Bhowmik etal., 2010). The retention of appreciable amount of Zn andFe in both the PHF viz: AVII and SBWII have potential incomplementing the widespread deficiency of Zn and Fe inhumans (Bailey et al., 2015).

Shelf life of the selected polyherbal granules: Stabilityof the pr imary phytoconst i tuen ts of polyherbalformulation has recently been recognized as essential forquality control to support their shelf life. The mostimportant aspect in the evaluation of the stability studyof a product is its storage condition. In the present studyfour parameters viz: vitamin C, total sugar, non- reducingsugar and reducing sugar of the PHF (AVII and SBWII)were determined during the storage which resulted nosignificant losses of the phytoconstituents (Table 5). Ithas been well documented that ascorbic acid is an unstablecompound and on long storage it causes degradation(Ancuceanu et al., 2015). In the present study, however,no significant degradation of vitamin C has been observedfor 270 days of storage. Though non-significant, thereducing sugar slightly increased in AVII with progressof storage period, which might be attributed to thehydrolysis of non-reducing sugar. The retention of thedetermined phytoconstituents in the present study for

longer periods (270 days) might be due to the antimicrobialand antioxidative activity of A. racemosus (Alok et al.,2013) and W. somnifera (Chatterjee et al., 2010). Moisturelevels in a food material greatly affect its physical,chemical, and microbial stability and have a critical effecton product’s shelf-life (Gulati et al., 2015). In the presentstudy, the PHF granules were dry containing 2.37 and 2.80% moisture in AVII and SBWII respectively, coupled withantimicrobial and antioxidant activity of the extracts usedextended the storage life of the products. Sahu et al.(2005) however reported that due to high moisture contentthe storage life of whey based mango-herbal (lemongrass)beverage was comparatively low. Shelf life for 90 dayswas reported by Gaddam et al., (2016) in a complementaryhealth food prepared from ragi malt blended with oatsflour.CONCLUSION

The study revealed that the poly herbal granulescan be suitably developed exploiting the raw extracts ofmedicinal plants using Aloe vera gel and soyabean wheyas basic components. The sensory scores given by 10 semitrained panel members revealed that AVII and SBWII wereacceptable to the Five Point Hedonic Scale. The developedgranules contains adequate amount of carbohydrates,proteins, fats, crude fibre, total ash, Ca, Mg and P. Thepresence of higher amount of Zn and Fe in the developedgranules have the potential in complementing widespreaddeficiency of Zn and Fe in humans. The developedgranules also exhibited higher shelf life of 270 dayswithout significant decline in vitamin C, total sugar, non-reducing sugar and reducing sugar due to its low moisturecontent coupled with antimicrobial and antioxidantactivity of the extracts.ACKNOWLEDGEMENT

The authors acknowledge with thanks to Dr. V.Vadlamudi, Retd. Head of Dept. of Pharmacology, Collegeof Animal and Veterinary Sciences, MAFSU, Parbhani,Maharashtra, India

220 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH

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