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NPR Vol.6(1) [January-February 2007] >


Title: Preparation of value added products from dehydrated bathua leaves (Chenopodium album Linn.)
Authors: Singh, L
Yadav, N
Kumar, A R
Gupta, A K
Chacko, J
Parvin, K
Tripathi, U
Keywords: Food products
Dehydrated Bathua leaves
Leafy vegetable
Chenopodium album
Issue Date: Feb-2007
Publisher: CSIR
IPC CodeInt. cl.8A23B 7/02, A23L 1/20, A23L 3/00
Abstract: Green leafy vegetables form an important part of daily diet. Since these are produced in surplus and have short shelf-life, preservation of vegetables can prevent wastage and increase availability in the diet during off-season. Bathua (Chenopodium album Linn.) leaves, rich in micronutrients were selected for dehydration. Leaves were tray dried at 50-60oC for three to four hours till the moisture reached to 6-7 per cent. These dehydrated leaves were incorporated at 3-15 per cent levels in two conventional foods namely green gram dal and paratha. Organoleptic properties of products were judged by nine point hedonic scale. Proximate composition, iron content and carotene content of leaves and products were analyzed. Results showed that dehydrated leaves were rich sources of protein, carbohydrate and ash. Iron and carotene contents of dehydrated bathua leaves (27.48mg/100g and 14826µg/100g, respectively) were 6-8 times higher than fresh leaves. Green gram dal and paratha incorporated with 7 and 5 per cent dehydrated bathua leaves were liked most. Iron content of green gram dal (8.8mg/100g) and paratha incorporated with dehydrated bathua leaves was higher than their respective control. In comparison to control enriched paratha (4255.66±0.6µg/100g) and Green gram dal (984 ±1.8µg/100g) had many fold greater carotene content. Therefore, it can be concluded that incorporation of dehydrated bathua leaves in various conventional food items can improve the nutritional quality of the products as well as add variety in the diet.
Page(s): 6-10
ISSN: 0975-1092 (Online); 0972-592X (Print)
Source:NPR Vol.6(1) [January-February 2007]

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