Tandulaja (Amaranthus spinosus) is a storehouse for many phytonutrients, antioxidants, minerals and vitamins which contribute immensely to health and wellness so we dry the leaves and form the powder and by using this powder prepared the value added products. For powder leaves are drying at five different temperatures namely 50 ºC, 55 ºC, 60 ºC, 65 ºC and 70 ºC up to the final moisture content reached to 5.5 % in 11, 9, 7, 5, 3 hours respectively. The dried leaves at each individual temperature were finely grinded to yield a fine powder. The powder obtained by the drying at temperature of 65ºC was selected for the preparation of the value added products.

We are made the mathari with incorporation of dried tandulaja powder because of mathari is a very popular snack in India. According to obtained results it was seen that this value addition enriched the nutritive value of the traditional recipe. The recipe containing 7g incorporation of the powder was highly acceptable with a score of 37 Moreover the study revealed that it contained 20.077% moisture, 11.5 g of protein, 24.45% fat and 2.5 g of ash. It may be concluded that dry tandulaja powder fortified Mathri being good source of fat, protein may be incorporated in the daily diets of the vulnerable sections of the population.

Mathari was developed with incorporation of dried tandulaja powder was organoleptically acceptable.