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Subject: Food and Nutrition × Author: Gaganpreet Kaur × End date: 2018 × Start date: 2013 × Thesis Type: M.Sc ×
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    Development and nutritional evaluation of value added products from dehydrated bathua (Chenopodium album) leaves
    (Punjab Agricultural University, Ludhiana, 2017) Gaganpreet Kaur; Navjot Kaur
    Eight value added products were developed by using fresh (25-100%) and dehydrated (2.510%) bathua leaves. The products namely chapati, aloo bhurji, saag developed by using fresh bathua leaves were found to be acceptable at 100 per cent level whereas cutlets and chutney were found to be acceptable at 75 and 50 per cent level respectively. The products developed from dehydrated bathua leaves (cabinet dried) were found to be significantly highly acceptable at 5.0 per cent for chapati, moong dal and 2.5 per cent for aloo bhurji. Nutritional analysis revealed that cabinet drying method was the best method for drying bathua leaves as there was better retention of nutrients as compared to other dehydrating techniques.The nutritional evaluation of acceptable developed products prepared by using fresh bathua leaves revealed highest protein, fat, fibre and ash content in saag, cutlets, chutney as 14.78, 9.94, 6.18 and 13.24 per cent respectively. Addition of dehydrated bathua leaves significantly improved crude protein (5.79 to 20.15 g/100 g), fibre (2.03 to 2.92 g/100 g), calcium (12.83 to 19.07 mg/100g) and iron (6.70 to 10.30 mg/100g). The β- carotene and vitamin C content of developed products using dehydrated bathua leaves ranged from 740.50 to 1342.00 µg/100g and 0.00 to 7.29 mg/100g. Amino acids, in vitro protein digestibility and anti nutritional factors were also enhanced in supplemented products. Incorporation of fresh and dehydrated bathua leaves in traditional recipes are therefore, recommended to enhance iron, calcium, β- carotene and vitamin C content for combating micronutrient deficiencies. Further, awareness regarding the nutritional composition and its utilization in diet needs to be generated.