Published Paper Details:

This study investigates the incorporation of balloon vine (Cardiospermum halicacabum) and ivy gourd (Coccinia grandis) foliage into breakfast recipes, emphasizing a holistic approach encompassing nutritional, sensory, and physiochemical analyses. Balloon vine and ivy gourd foliage, often overlooked as culinary ingredients, harbor a wealth of nutrients, bioactive compounds, and sensory attributes that could enhance the nutritional quality and sensory appeal of breakfast dishes. The methodology comprises several interconnected phases to comprehensively evaluate the potential of these botanicals in breakfast recipes. Initial stages involve the procurement of fresh balloon vine and ivy gourd foliage from reliable sources, ensuring the quality and authenticity of the botanical specimens. Subsequent nutritional analyses encompass proximate composition, micronutrient profiling, and determination of bioactive compounds such as antioxidants, phenolics, and flavonoids. These analyses shed light on the nutritional composition of balloon vine and ivy gourd foliage, providing insights into their potential health-promoting effects. The sensory aspect of the study focuses on evaluating the acceptability, flavor profiles, and overall sensory characteristics of breakfast recipes incorporating balloon vine and ivy gourd foliage. The Integration of balloon vine and ivy gourd foliage into breakfast recipes offers a promising avenue for enhancing the nutritional diversity and culinary innovation in breakfast menus. By leveraging the unique nutritional profiles and sensory attributes of these botanicals, breakfast dishes can be fortified with essential vitamins, minerals, antioxidants, and phytochemicals, contributing to overall health and wellness.