1. Swetha Agarwal, P.Ashlesha, and P.Suma
Department of Food and Nutrition
Osmania University College for Women
Koti , Hyderabad
swethaagarwal801@gmail.com

2. ABSTRACT
Plants which are used for there medicinal properties are known as
medicinal plants,a great variety of plants are used for there medicinal
properties, one of them is Tinospora cardifolia, which is commonly known
as amrutbhel in Sanskrit is widely used tor the treatment of various
ailments. The present study was aimed at finding the awareness of
Tinospora cardifolia leaves among general population. The present study
was conducted in Hyderabad and 50 subjects were selected of which 18%
were male and 82% were female. The age of the subjects was chosen
were in the range of 20 – 80 yrs. Hence, under the light of present
information an innovative Palak Puri recipe was prepared along with three
variations which contain Tinospora cardifolia in different quantities (2gm,
4gm, 6gm). Variation I was accepted by majority of panelist. The product
developed contain good amounts of nutrients like
carbohydrate,proteins,fibre. Statistical analysis was carried out by
applying „t‟ test and the results found to be insignificant for all the
variations.

3. INTRODUCTION
 Medicinal plant are those plants
that have healing properties are
termed as medicinal plants or
herbs.
 Tinospora cardifolia is commonly
known as guduchi or amruthbhel.
 All parts of guduchi plant are used
for various medicinal purposes.
 Guduchi is helpful in treating
digestive ailments such as
hyperacidity, colitis, worm
infestations, loss of appetite,
abdominal pain, excessive thirst,
and vomiting and even liver
disorders like hepatitis.
 Guduchi benefits general
weakness, dyspepsia, impotency,
dysentery.

4. OBJECTIVES
 To elicit information regarding medicinal properties of
Tinospora cardifolia leaves among individuals.
 To develop a new product by incorporating leaves of Tinospora
cardifolia.
 To evaluate the product in terms of appearance, flavor, taste,
texture and acceptability
 To conduct statistical analysis of the developed product.

5. METHODOLOGY
 A total of 50 inhabitant were interviewed using a specially designed
questionnaire to elicit information.
 The information required for the present study was collected using a
specially designed questionnaire cum interview method. the questionnaire
consist of both open ended and closed ended questions with multiple
choice. The questionnaire was developed in English.
 A nutritious product was developed using Tinospora cardifolia leaves. A
total of four recipes were prepared one with basic and 3 variations whose
acceptability is tested using hedonic rating test by 20 panelist.
 The sample i.e; the leaves of Tinospora was procured from various
places from canteen , Dept of chemistry , hostel, etc ;of Osmania
University College for Women, Koti.

6. Basic recipe: Palak puri was taken as a basic.
Variation : To prepare variation Tinospora cardifolia leaves were included
in the basic recipe i.e. Palak puri in varying amounts ( 2g, 4g, 6g )
STATISTICAL ANALYSIS: The data collected from the paltability and
accepability was compiled and classified and “t” test was applied to find out
the significance of difference between the mean socred of the sensory
properties of sensory properties of the basic and variations and to find out the
best variation compared to basic.

7. METHOD OF PREPARATION
INGREDI BASIC VARIATIO VARIATIO VARIATIO
ENT N1 N2 N3
Wheat flour 60(g) 60(g) 60(g) 60(g)
Spinach 25(g) 25(g) 25(g) 25(g)
Tinospora
cardifolia - 2(g) 4(g) 6(g)
Green chillies 4(g) 4(g) 4(g) 4(g)
Salt 1(g) 1(g) 1(g) 1(g)
Oil 10 (ml) 10 (ml) 10 (ml) 10 (ml)
Note: Total raw ingredient for basic and variations are taken upto
100gms.

8. METHOD
Step 1: Wash spinach,T.cardifolia leaves,green chillies thoroughly and
grind spinach,tinospora leaves seperately into a fine paste.
Step 2: Mix all the ingredients in a bowl along with salt and it is kneaded into
a soft dough and kept aside for half an hour.
Step 3:Heat oil in a pan and dough is rolled into puri‟s.
Step 4: Rolled puri‟s are dipped in a hot oil and puri‟s are made by turning puri
front and back till it is done.
Step 5: Serve hot with Mint chutney.

9. RECIPE PICTURE
BASIC AND VARIATIONS BASIC AND VARIATIONS
(Trial 1 ) (Trial –II)

10. NUTRITIVE VALUES OF BASIC AND VARIATIONS OF THE
PRODUCT DEVELOPED
Palak Energy Protein Fat CHO Fiber Iron Calcium
puri (kcal) (g) (g) (g) (g) (mg)
Basic 300 7.42 11.0 42.5 1.14 3.3 51.3
V1 306 7.51 11.1 43.7 1.45 3.3 51.3
V2 312 7.60 11.16 44.9 1.77 3.3 51.3
V3 318 7.69 11.2 46.1 2.09 3.3 51.3

11. RESULTS
Percentage percentage
5% 6%
20%
20-40
Yes
40-60
No
60-80
75%
94%
AWARENESS REGARDING
AGE OF THE SUBJECTS MEDICINAL PROPERTIES OF
TINOSPORA CARDIFOLIA

12. percentage percentage
0
02%
16%
yes
no yes
no
98% 84%
TASTE OF PREPARED RECIPE
PREPARATION OF RECIPE
USING TINOSPORA CARDIFOLIA
USING TINOSPORA
LEAVES
CARDIFOLIA LEAVES

13. Mean values of the sensory attributes of the basic
and the variations
Sensory Basic Variation l Variation Variation
attributes ll lll
Appearance 4.50 4.17 4.17 3.62
Flavor 4.37 3.95 3.82 3.55
Taste 4.27 3.95 3.7 3.22
Texture 4.45 4.12 4.05 3.67
Acceptability 4.50 4.17 3.85 3.20

14. RECOMMENDATIONS
 The recipe prepared cab be used at household level,and is the most
frequently prepared breakfast item for all age group.
 Consumption of leaves of tinospora cardifolia helps to prevent and cure
many disorders like it act as a memmory booster,to prevent cancer,rheumatoid
arthritis,renal calculii,burning sensation,etc.
 Studies can be conducted by educating the people about the importance of
consuming leaves of tinospora cardifolia and preparing different innovative
recipes.

15. CONCLUSION
 By using the questionnaire method ,it was observed that about 94% of
subjects were unaware of tinospora cardifolia leaves and only 6% subjects
were aware of it.
 From the finding of the present investigation,it was concluded that the product
developed using wheat flour, spinach,tinospora cardifolia leaves contained
appreciable amounts of nutrients.
 It was also concluded that the product developed contained good amount of
nutrients and is best accepted and also affordable by all groups of population.