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Subject: Foods and Nutrition × Author: Beniwal, Priyanka × End date: 2009 × Start date: 2009 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development and nutritional evaluation of lehyams prepared from green leaves
    (CCSHAU, 2009) Beniwal, Priyanka; Punia, Darshan
    The present investigation was undertaken to study the nutrient composition, organoleptic acceptability and shelf life of lehyams prepared from green leaves. Five kinds of green leaves viz. amaranth leaves, bengal gram leaves, cauliflower leaves, mustard leaves and radish leaves were nutritionally evaluated. The lehyams were prepared using each of these leaves and by combination of the leaves. All the prepared lehyams were evaluated for their organoleptic acceptability, as well as for nutrient composition and shelf life. Results of the study revealed that mustard leaves had highest amount of protein and radish leaves the lowest on dry matter basis. Radish leaves had the maximum amount of crude fibre and ash. Bengal gram leaves contained the highest amount of ascorbic acid and mustard leaves had highest amount of β-carotene. All the leaves differed significantly for their fructose content. Among the minerals maximum amount of iron was found in bengal gram leaves. The in-vitro availability of iron was higher from amaranth leaves as compared to other leaves. Amaranth leaves also contained highest amount of calcium. Amaranth, cauliflower and radish leaves had similar and higher amount of phosphorus while mustard leaves had highest zinc content, amaranth leaves had lowest zinc content. The cauliflower leaves contained highest amount of phytic acid whereas polyphenol content was highest in bengal gram leaves. The lehyams prepared using bengal gram leaves, mustard leaves and by combination of bengal gram, cauliflower leaves and amla was more acceptable and were ‘liked moderately’ while other lehyams were ‘liked slightly’. Nutrient composition of lehyams revealed that the lehyams prepared from combinations of mustard and cauliflower leaves and bengal gram and cauliflower leaves and amla had highest protein content. Ash content of the lehyams was found to be in a narrow range. All the lehyams differed significantly from each other for their ascorbic acid content, except the lehyams prepared using radish leaves and combination of mustard and radish leaves. All the lehyams differed significantly from each other for their β-carotene, highest amount being in mustard lehyam. Maximum amount of starch was found in amaranth leaves lehyam. Iron content of lehyam prepared from bengal gram leaves and combination of bengal gram, cauliflower leaves and amla was more than 20 mg/100 g. Availability of iron was higher in lehyam prepared from combination of bengal gram, cauliflower leaves and amla as compared to other types of lehyam. Amaranth leaves lehyam contained highest amount of calcium. All the lehyams differed significantly for their phosphorus content from each other except for cauliflower leaves lehyam and radish leaves lehyam, which contained almost similar amount. The lehyams had a narrow range of zinc content. All lehyams contained a low amount of fat, crude fibre and non-nutritional factors viz. phytic acid and polyphenols. All the lehyams could be stored safely up to three months. During storage, the lehyams prepared from different leaves scored higher scores for their sensory characteristics than the lehyams prepared from combinations of leaves. It can be inferred from the study that lehyams prepared either from mustard leaves only or with its combination with other leaves had higher amount of protein, ash, β-carotene and zinc content and lehyams prepared from bengal gram leaves or its combination with other leaves had better iron and phosphorus content than other lehyams. Therefore to prepare a product like lehyam, mustard and bengal gram leaves are a better option as compared to other leaves.