Analysing drying characteristics of Solanum trilobatum leaves and nutritive assessment of cookies

Solanum trilobatum Linn (Solanaceae) is one of the most important medicinal plants used in the treatment of various type of diseases. The present study emphasizes the formulation of cookies and evaluation of its nutritive analysis. Phytochemical screening of the S. trilobatum leaves revealed the presence of flavonoids, saponins, terpenoids, and phenols. The aqueous extract of S. trilobatum tested for its antibacterial activity revealed good inhibition against E. coli, K. pneumoniae and P. vulgaris. The highest inhibition rate of 13.5 ± 0.25 mm was observed against K. pneumoniae at the concentration of 80 µg/µl. Aqueous extract of S. trilobatum contains 18.683 QE/g of flavonoids and 724.76 µg/g of total phenol corresponding to the concentration of 100 µg/ml. Drying characteristics of S. trilobatum leaves was studied by Lewis and page models. Drying kinetics of S. trilobatum leaves was well fitted with the Page model with determination coefficient of 0.9342. Among the different flour base ingredients tested, S. trilobatum based cookies formulated with multigrain-palm sugar has better acceptance level with good flavour. The proximate analysis of multigrain-palm sugar revealed that S. trilobatum cookies contain 52% carbohydrate, 5.4% protein, 19% fat and 0.9% fibre.