Nutritional evaluation and shelf life of green leafy vegetable powders and their products
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Date
2007
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Publisher
CCSHAU
Abstract
The present study was conducted to analyse the to develop
nutrient composition of green leafy vegetables, to develop the leaves
powder and to study the shelf life of powders and incorporated in
various products. For the study, five green leafy vegetables viz. spinach,
bengal gram, mustard, fenugreek and bathua leaves were nutritionally
evaluated.
Further spinach powder was used for development of products
viz. noodles, pasta, wadi and papad by incorporating spinach leaves
powder in basic recipe. The powders and products were stored in
different packaging materials viz. normal and vacuum packed polyethylene bags, PET jars and polyester bags for six months and
organoleptically and nutritionally evaluated at intervals of 0,1,2,3,4,5
and 6 months.
The nutritional evaluation of green leafy vegetables revealed that
protein and crude fibre content ranged from 25.84 to 39.99 per cent
and 6.54 to 8.44 per cent, respectively. -carotene ranged from 4.46 to
13.53 mg/100g and ascorbic acid varied from 35.68 to 110.50 in
different green leafy vegetable. Calcium and total iron ranged from 0.96
to 2.34 g/100g and 22.40 to 85.98 mg/100g, respectively.
Shelf life study indicated that there was a steady increase in
moisture content during storage. Protein, fibre and ash content
remained almost unchanged during six months of storage irrespective
of packaging material used. -carotene and ascorbic reduced to 15.00
to 35.00 per cent and 11.27 to 55.00 per cent respectively by the end of
six months. Calcium, zinc, manganese, copper and total iron content
remained almost similar during storage while significant losses were
observed in in vitro and ionizable iron contents. The antinutrients i.e.
oxalic acid, phytic acid and polyphenol also remained unchanged
during the whole period of storage. Maximum losses of -carotene,
ascorbic acid, ionizable iron and in vitro iron were found in powder
stored in normal packed and polyethylene bags while minimum losses
were observed in powder stored in vacuum packed polyethylene bags.
The study thus indicated that the powders were found to be rich source
of protein, -carotene, ascorbic acid, iron and calcium content. The
products developed were nutritionally superior as compared to the
traditional products. The green leafy vegetable powders and products
can be stored safely for the six months.
Description
Keywords
Spinach leaves, Bengal gram leaves, Mustard leaves, Fenugreek leaves, Bathua leaves, Product development, Shelf life, Nutritional composition, Packaging material