Effect of processing on nutritional composition and functional properties of garden cress (Lepidium sativum)
dc.contributor.advisor | Gupta, Radhna | |
dc.contributor.author | Vaishnavi | |
dc.date.accessioned | 2022-07-25T09:12:43Z | |
dc.date.available | 2022-07-25T09:12:43Z | |
dc.date.issued | 2020-08-24 | |
dc.description.abstract | Garden cress (Lepidium sativum L.) is a small perennial edible plant that belongs to family Brassicaceae, possesses galactagogue properties and has bitter, peppery taste that greatly reduces its acceptability. For enhancing its acceptance, three treatments i.e. popping, roasting and germination were given to the seeds. Among all the treatments, germinated garden cress seeds were highly acceptable and the sensory acceptability of raw garden cress seeds increased by 42 per cent by germinating seeds for 48 hrs and further drying them at 55˚C for 12 hrs. The effect of these treatments on the nutritional and functional composition was analyzed. Processing treatments significantly increased the protein and crude fibre content in the seeds with germinated treatment influencing a significant per cent increase of 17.68 and 54.50, respectively. Significant effect of different processing treatments on iron, calcium and phosphorous content of garden cress seeds was recorded. Process of germination and popping influenced a significant per cent increase of 8.90 and 22.99 with iron content of 107.733and 128.45 mg/100 g, respectively. Significant effect of different processing treatments on total phenols and condensed tannin was visible. On the basis of nutritional composition and sensory acceptability, germinated garden cress powder at variable levels of 5, 10, 15 and 20 per cent was incorporated to formulate two value added products viz., panjiri and namakpare for lactating mothers, packed in aluminium lined kraft paper bag and were studied for their storage stability and sensory acceptability. There was significant and proportionate increase in nutritional and mineral profile with the increase in amount of germinated garden cress seeds powder in the value added products.Twenty per cent incorporated formulation had highest level of almost all the macro nutrients and minerals. Organoleptic acceptability of both the products was assessed at fresh stage and at 30, 60 and 90 days of storage period by semi-trained judges using hedonic rating scale. Panjiri supplemented with 20 per cent level of garden cress seeds and packed in aluminium lined kraft paper bag can be safely stored at room temperature for a period of 90 days. This formulation can meet 12.78, 34.72, 7.24 and 19.43 per cent adequacy of RDA for protein, iron, calcium and energy for lactating mothers. Namakpare containing 5 per cent level of germinated garden cress seed powder can be safely stored at room temperature for a period of 60 days. This savory formulation can meet 12.36, 27.72, 3.21 and 46.24 per cent adequacy of RDA for protein, iron, calcium and energy for lactating mothers. | en_US |
dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810185732 | |
dc.keywords | Significant,germinating, nutritional. | en_US |
dc.language.iso | English | en_US |
dc.pages | 116 | en_US |
dc.publisher | palampur | en_US |
dc.sub | Food and Nutrition | en_US |
dc.theme | To study the effect of different processing treatments on nutritional composition and functional properties of garden cress (Lepidium sativum) and to develop and assess the quality of garden cress based value added products for lactating mothers. | en_US |
dc.these.type | M.Sc | en_US |
dc.title | Effect of processing on nutritional composition and functional properties of garden cress (Lepidium sativum) | en_US |
dc.type | Thesis | en_US |
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