Nutritional evaluation of aloe vera (L.) and its utilization for product development and clinical effects
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Date
2007
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Publisher
CCSHAU
Abstract
Two genotypes HAV-I and HAV-II of Aloe vera (L.) were procured
and anlaysed for their nutritional composition. Moisture, protein and
total soluble solids content of HAV-I genotype was significantly higher
than HAV-II, whereas crude fat, ash, crude fibre and total sugar
content was found to be more in HAV-II genotype in comparison with
HAV-I genotype. pH and acidity of Aloe vera (L.) was 4.70 and 0.75
respectively in HAV-II and 5.70 and 0.66, respectively in HAV-I genotypes. Higher content of minerals like Ca, Fe, K, Cu, Zn was seen
in HAV-II genotype compared to HAV-I. –carotene level was found to
be 335.28 and 336.63 g/100g HAV-II and HAV-I genotypes of Aloe
vera (L.), respectively. Ascorbic acid content was seen to be 53.28
mg/100g in HAV-I which was almost double the ascorbic acid content
of HAV-II genotype (26.87 mg/100g). Various value added products
were developed using fresh Aloe vera as well as its powder. All the
products i.e. jam, chutney, squash, juice, pickle, churan, sev and
biscuits, were rated as acceptable in sensory characteristics on 9 point
hedonic scale. The feeding trial of developed churan on subjects
suffering from chronic constipation showed improvement in the
consistency and frequency of faecal matter thus indicating positive the
role of Aloe vera as a laxative agent. Aloe-lemon juice supplementation
in diet of NIDDM patients showed significant reduction in blood glucose
level (38.12%) over a period of 6 weeks, concluding Aloe vera could be a
good hypoglycaemic agent. On the whole, Aloe vera is a nutritious plant
with various health benefits. To ease its intake, it can be incorporated
in various food products. The inclusion of Aloe vera products in the diet
of an individual can add to the diet’s nutritive and therapeutic value.