Development of value added products from the leaf powders of dehydrated less utilized green leafy vegetables. Issue 2 (9th March 2015)

• Record Type: Journal Article
• Authors: Joshi, Pallavi; Mathur, Beena
• Is Part Of: Nutrition & food science. Volume 45:Issue 2(2015)
• Page Start: 302
• Page End: 309
• Publication Date: 2015-03-09
• Subjects: Leaf mixture -- Dehydrated -- Product -- Value addition -- Micronutrient; Nutrition -- Periodicals; Food -- Periodicals; 664.005
• DOI: 10.1108/NFS-09-2013-0101
• Languages: English
• ISSNs: 0034-6659

Abstract

Abstract : Purpose: – The purpose of this paper is to analyze the nutritional composition and the acceptability of value-added products prepared from the dehydrated leaf mixture of underutilized green leafy vegetables (GLVs). GLVs are dense in micronutrients and are of great importance to the nutrition of population in developing countries. Nutritive value of commonly consumed GLVs has been studied extensively, but there is limited information available on nutritive value and acceptability of unconventional leafy vegetables. Design/methodology/approach: – The nutritional potential and acceptability of leaf mixtures (LMs) prepared from the less-utilized leaves of beet root ( Beta vulgaris ), carrot ( Daucus carota ), cauliflower ( Brassica oleracea ) and turnip ( Brassica rapa ) which are usually discarded or are used as animal fodder were analyzed in the present study. The LM was prepared by mixing the powders of above-mentioned greens in a definite ratio (1:2:1:1). The LM was analyzed for the proximate, mineral composition (Ca, P, Fe, Cu, Zn, Mn and Mg) and antinutritional factors (oxalate and phenols). In total, 20 different recipes with different levels (0, 5, 10, 15 and 20 per cent) of LM incorporation were prepared and were assessed for quality on the basis of sensory attributes. Findings: – The LM contains appreciable amount of proteins, fat, fiber, carbohydrate and calorific value, mineral elements and generally low levels of antinutrients. Products were well-accepted to the level of 10 per cent. Protein, iron and calcium content was significantly ( p < 0.05) higher in the LM-incorporated recipes, and the increase was directly proportional to the level of LM incorporated. Originality/value: – Dehydrated GLVs are concentrate source of micronutrients and can be used in product formulation. Value addition of traditional products with dehydrated GLVs can be advocated as a feasible food-based approach to combat micronutrient deficiencies.