Nutritional evaluation of uncommonly consumed green leafy vegetables and developed products
International Journal of Development Research
Nutritional evaluation of uncommonly consumed green leafy vegetables and developed products
Received 13th February, 2019; Received in revised form 21st March, 2019; Accepted 08th April, 2019; Published online 30th May, 2019
Copyright © 2019, Dr. Varsha S. Zanvar and Pradnya B. Dhutmal. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
A study was conducted on nutritional composition of uncommon green leafy vegetables. Seven commonly grown but uncommonly consumed green leafy vegetables were selected. Fresh and dehydrated form of green leafy vegetables and developed products were also analyzed for proximate composition, minerals and vitamin content. On the basis of high mineral content of cauliflower greens, five products each were developed utilizing fresh and dehydrated cauliflower greens leaves. The result showed the among all selected vegetables cauliflower leaves exhibits highest mineral content in fresh and dehydrated form i.e. iron (37.78 and 234.12 mg/100gm) and calcium (620.62 and 6504.62 mg/100gm). Products like Paratha, Bhajiya, Poori, Kachori and Bakrwadi were developed by utilizing fresh leaves. However, Shev, Chakali, Kharapara, Papad and Bundi were developed by utilizing dehydrated leaves. The nutrient content of products were ranged from protein (8.75 to 14.46gm/100gm) and ( 12.12 to 20.95 gm/100gm), fiber (1.61 to 4.59 gm/100gm) and (3.15 to 8.94 gm/100gm), iron (8.82 to 10.43mg/100gm) and (26.63 to43.57mg/100gm), calcium (125.1 to 193.74mg/100gm) and (708.36 to 780.67 mg/100gm), ascorbic acid (7.46 to 7.99mg/100gm) and (1.88 to 3.16mg/100gm) and β-carotene (393.07 to 481.87ug/100gm) and (297.17 to 401.02ug/100gm) respectively.
