Innovative Development of low sodium seasoning powder from Asplenium unilaterale Lam. with Participatory Participation with Stakeholders in Nong Ko Sub-district Health Promoting Hospital, Nong Ko Sub-district, Borabue District Maha Sarakham Province

Abstract

Abstract

This research aimed to participatory action research was intended to develop low sodium seasoning powder from A. unilaterale Lam. (Hor Tree La) with the participation of stakeholders from Nong Ko sub-district health promoting hospital and analyze to observe the physical properties, chemical properties, sensory test by 9- point hedonic of the products and assess satisfaction in participation. The study was conducted during June 1, 2023 and July 10, 2023. Informants included 2 public health technical officer, 1 nutritionist and 27 village health volunteer and collected data using a complication assessment form, a satisfaction assessment form, and analyzed using percentage, mean, standard deviation and tested for the difference between the analysis of variance (ANOVA) value. The statistical differences of p < 0.05 were  considered 

statistically significant. The developed into seasoning powder products with 5 formula showed that physical properties including water activity and the color value (L*, a*, b*) were not exceed of the standard of seasoning product. The analysis of the chemical properties (protein, fat, fiber, carbohydrate and sodium) showed that the contents were increased with amount of Hor Tree La. Moreover, sodium content all of the products are less than recommendation daily intake. The sensory test results showed that the 3 formula was the highest of the overall acceptable score of 6.10±1.40 for the seasoning powder. Thus, the developed product would be continuously produced for healthy product since the seasoning powder products have low amount of sodium content.