Nutritional profile of Amaranthus as influenced by post harvest handling
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Date
1989
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Department Of Home Science, College Of Agriculture, Vellayani
Abstract
A Study was undertaken to estimate the nutritional composition and organoleptic qualities of red and green varieties of Amaranthus tricolor, during rainy and summer season, with respect to the post harvest handling methods and maturity levels of the plant.
The leaves were analysed for protein, fiber calcium, iron and ascorbic acid contents. The results showed that, concentration of the nutrients was highest in the two varieties of amaranthus when harvested around 20 days after transplanting. Of the two varieties studied, the green variety was ranked higher in the concentration of various nutrients during the two seasons. Quality of the amaranthus leaves grown during summer season was better except for ascorbic acid.
Leaves collected from the middle portion of the plant of both the varieties had higher nutrient concentration than the leaves from tip and base portions.
Storage of leaves for different duration was found not to affect the nutrient content except ascorbic acid. Among the different methods of storage, refrigerator was found to be better when compared to other methods.
Loss of nutrients during cooking was found to be lesser during steaming while it was higher in the leaves cooked by boiling in respect of ascorbic acid. Different types of vessels had no influence in altering the nutrient content of the leaves from two varieties of amaranthus during the two seasons. However, the iron content of the two varieties of amaranthus was found to be increased when cooked in cast iron pan. Loss of ascorbic acid was found to be significantly higher when cooked in copper and iron vessels.
Results of the acceptability tests indicated that red amaranthus was found to be more acceptable than green amaranthus. The acceptability was more in the leaves grown during summer season.
Leaves collected from the middle and top portion of the plant were found to be more acceptable than leaves from the base portion.
Among the different storage methods tried during the two seasons, leaves stored in refrigerator were found to have a better acceptability. The acceptability of the leaves decreased as the storage period increased.
An analysis of the acceptability of the leaves cooked under different methods indicated that boiling in water was the most acceptable and aluminium and steel vessels were found more suitable for retaining the qualities of the leaves.
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