Development of Cost-Effective and Nutritious Pesto: A Functional Food Incorporating Fermented Black Garlic and Roasted Walnuts: Nutritious Pesto: A Functional Food Incorporating Fermented Black Garlic and Roasted Walnuts

Ayesha Iftikhar; Rida Nazir; Saba Nadeem Dar; Dua Fatima; Hadiqa Tariq

doi:10.54393/fbt.v5i3.203

Authors

Ayesha Iftikhar Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Rida Nazir Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Saba Nadeem Dar Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Dua Fatima Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Hadiqa Tariq Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan

DOI:

https://doi.org/10.54393/fbt.v5i3.203

Keywords:

Functional Food, Fermented Black Garlic, Roasted Walnuts, Nutritional Assessment, Antioxidant Activity

Abstract

Functional foods, besides mere nutrition, are also significant in promoting health. Fermented black garlic and walnuts are both rich in anti-oxidative bioactive substances that have cardio-protective properties. Objectives: The purpose of the study is to develop Nutri Pesto, a new functional pesto with the focus on roasted walnuts and fermented black garlic, and to review the nutritional content and antioxidant activity of the product. Methods: Nutri Pesto was developed by improving the sensory acceptability and the nutritional value by optimizing the ratios of the ingredients. The moisture, ash, protein, fat, fiber, and carbohydrate contents were determined using proximate analysis. Antioxidant activity was established by the DPPH antioxidant assay. There was a 16-panel hedonic test conducted using a 9-point scale on a sensory test. Results: Nutri Pesto had a great antioxidant activity based on bioactive compounds of fermented black garlic and walnuts. The proximate analysis report indicates that the pesto contains a dry matter of 70.80 percent, 29.20 percent moisture, 13.20 percent crude protein and 25.7 percent crude fiber, 55.90 percent fats and 3.63 percent ash, and 1.52 percent nitrogen-free extract. The sensory evaluation indicated an outstanding consumer acceptance with a taste, texture, and flavor of 7 or more on the 9-point scale. Conclusions: The proximate analysis revealed that pesto contained high amounts of macronutrients. The cost analysis showed that it is a good alternative to foreign products. Pesto has fermented black garlic and roasted walnuts that provide nutritional excellence to it, making it an interesting addition to the diet of health followers.

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