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Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.6 [2007] >
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 Code: | Int. cl.8— 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. 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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