Vol. 7, Issue 3, Part D (2021)

Abstract
The present attempt is dealing with preparation of paratha through utilization of leaves of mulberry, Morus alba (L) and it’s assessment for the health parameters. The ingredients used for paratha are whole meal wheat flour; white wheat flour; salt; dried cooked leaves of mulberry, Morus alba (L); curry leaves; rapeseed oil and fresh extract of leaves of mulberry, Morus alba (L). The percentages of cooked leaves of mulberry, Morus alba (L) in five different groups of paratha include: 0.00; 05.00; 10.00; 15.00 and 20.00. The contents of proteins; polyphenols; the abilities of scavenging DPPH, ABTS and abilities of reduction of Fe³⁺ and chelation of Fe²⁺ in the five groups of paratha in the attempt were found significantly improved through the increase in the contents of fresh extract of leaves of mulberry, Morus alba (L). The fresh extract of leaves of mulberry, Morus alba (L) through the paratha is going to serve as a functional food and may be useful in the prevention of different diseases. Human being ought to remember about mulberry, Morus alba (L) and try to use it in the diet of in every-day. The present attempt demonstrated rich polyphenol contents in the mulberry leaf extract obtained on a semi-technical scale, which results in antioxidant activity of final functional food preparation in the form of paratha. Mulberry paratha significantly improves the health-promoting qualities of food preparations. The United Nations is observing 2021 as the International Year of Fruits and Vegetables (IYFV). This is excellent opportunity for the leaves of mulberry, Morus alba (L) to designate itself as the “Vegetable Source for Human Consumption”; to highlight the vital role in human nutrition and food security, as well as urging efforts to improve sustainable production.