Veganism is a diet that consists solely of plant-based foods and products; however, this diet lacks some nutrients, such as vitamin B12, because its sources are in animal-based foods, and because this diet, animal-based foods, and products have eliminated. People who follow this diet are tent to get vitamin B12 deficient. Chlorella is an alternative source of vitamin B12 for vegetarians and vegans. Therefore, this study aimed to determine vitamin b12 status by incorporating Chlorella powder into vegan recipes. Five vegan recipes were selected: Jeera Puri, Vegan Smoothie, Vegan Coconut Burfi, and Upma. In the statistical analysis, food products containing Chlorella were developed and evaluated. The sensory evaluation was carried out for jeera puri, vegan smoothie, Vegan coconut burfi and vegan gravy containing 1 g, 2g, 3g and 4g of chlorella powder. The premixes were stored for 3 months (premix) and 1 week (cooked), and it was observed that there was a significant difference within the groups (pO.05). The F-test revealed differences in the organoleptic score in terms of appearance, taste, texture and smell at all the levels of incorporation of chlorella powder at varying levels which are appearance- 0.025, taste- 0.016, texture- 0.179 and smell- 0.047 in the gravy premix. In addition, sample 2 of vegan gravy was less preferable, and sample 4 (3 g) was preferred by the panel members since as per taste was suitable for all. As a result, compared to all premixes, the Gravy premix was the best recipe as it stood out in all attributes such as appearance, texture, and smell in sensory evaluation.

Keywords: Vegetarianism; Veganism; Vegan recipes; European population; health impact; vitamin b12; vitamin b12 deficiency; alternate source; chlorella powder