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Title: <b>Preparation of value added products from</b> <b>dehydrated </b><b><i>bathua </i></b><b>leaves (</b><b><i>Chenopodium album </i></b><b>Linn.)</b>
Authors: Singh, L
Yadav, N
Kumar, A R
Gupta, A K
Chacko, J
Parvin, K
Tripathi, U
Keywords: Food products
Dehydrated <i>Bathua </i>leaves
Leafy vegetable
<i>Chenopodium album</i>
Issue Date: Feb-2007
Publisher: CSIR
Series/Report no.: <b>Int. cl.<sup>8</sup>— </b>A23B 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. <i style="">Bathua </i>(<b style=""><i style="">Chenopodium album </i>Linn</b><i style="">.</i>) leaves, rich in micronutrients were selected for dehydration. Leaves were tray dried at 50-60<sup>o</sup>C 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 <i style="">dal</i> and <i style="">paratha.</i> 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 <i style="">bathua</i> leaves (27.48mg/100g and 14826µg/100g, respectively) were 6-8 times higher than fresh leaves.<i style=""> </i>Green gram<i style=""> dal </i>and <i style="">paratha</i> incorporated with 7 and 5 per cent dehydrated <i style="">bathua</i> leaves were liked most. Iron content of green gram<i style=""> dal </i>(8.8mg/100g) and <i style="">paratha</i> incorporated with dehydrated <i style="">bathua </i>leaves was higher than their respective control. In comparison to control enriched <i style="">paratha</i> (4255.66±0.6µg/100g) and Green gram<i style=""> dal</i> (984 ±1.8µg/100g) had many fold greater carotene content. Therefore, it can be concluded that incorporation of dehydrated <i style="">bathua </i>leaves in various conventional food items can improve the nutritional quality of the products as well as add variety in the diet.
Description: 6-10
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.6(1) [January-February 2007]

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