文章基本信息

标题：Preparation of value added products from the leaf powders of dehydrated less utilized green leafy vegetables
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作者：Pallavi Joshi ; Beena Mathur
期刊名称：Journal of Horticulture and Forestry
电子版ISSN：2006-9782
出版年度：2010
卷号：2
期号：9
页码：223-228
语种：English
出版社：Academic Journals
摘要：In India various types of under utilized foods are available seasonally but are not utilized to the extent they should be in spite of their higher nutritive value. Looking into the prevalence of high level of micronutrient malnutrition among the vulnerable sections, utilization of under utilized foods can be explored to overcome nutritional disorders. Through this study an attempt was made to analyze the nutritional potential and acceptability of leaf mixtures (LM) 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. The leaf mixture 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 composition, mineral composition (Ca, P, Fe, Cu, Zn Mn and Mg) and antinutritional composition (oxalate and phenols). Twenty different recipes with different levels (0, 5, 10, 15 and 20%) of LM incorporation were prepared and were assessed for quality on the basis of sensory attributes. The products were well accepted to the level of 10%. Protein, iron and calcium content were significantly (p < 0.05) higher in the LM incorporated recipes and the increase was directly proportional to the level of leaf mixture incorporated.
关键词：Green leafy vegetables;underutilized;dehydrated