Evaluation of the Nutritive and Organoleptic Values of Food Products Developed by Incorporated Catharanthus roseus (Sadabahar) Fresh Leaves Explore Their Hypoglycemic Potential

Table 1

Food preparations prepared with different methods of cooking by incorporating Catharanthus roseus fresh leaves.

Food preparations	Method of processing
Fure	Steaming
Rasam	Roasting and pressure cooking
Stuffed idli	Fermentation and steaming
Palak methi muthia	Steaming
Methi paratha	Stir frying
Coriander chutney	Grinding
Cucumber soup	Pressure cooking