IDENTIFICATION,NUTRITIVEVALUEAND PALATABILITY OF NON-TRADITIONAL LEAFYVEGETABLES IN ANDHRAPRADESH

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D5502.pdf (5.52 MB)
Date
1999
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Professor Jayashankar Telangana State Agricultural University
Abstract
Inthiseraofeverincreasingworldpopulation,newerfoodandfood crops thathavebeenhithertoneglected are gainingrecognition. Non-traditional leafy vegetablesare oftenneglected and belong to the categoryof lesser knownfoodcrops. Nontraditional leafy vegetablesarenotcommonly used by the society.Theleafy vegetableswhichare edibleinsomepartsofthe country arenotconsumed inotherparts.Inthis regard,the present studyis carried outtoidentify,estimate nutritivevalue andto test thepalatabilityofthe non—traditional leafy vegetablesavailablein Nelloreand Prakasam districts ofAndhraPradesh. The non-traditional leafy vegetableswere identified through PRAtechniques Chenchalaku (Digera amensis),Elukajernudaku(Merrenia emarginata), Avisaku (Sesbaniagrandifl ora), gurugaku (Celosia argentia), duradagundaku (Ischnemoneindica),thummikura(Lucasaspera),Payilaku (Trianthema portulacastrum), atikamamidi (Boerhavia difi‘usa), boddaku (Tinosporacordifolia) andPippintuku(Acalyphaindica)werethetennon— traditionalleafyvegetables selected forthe study. Thenutritivevalueoftheselectedleaveswereanalysed.Thenutrientsestimatedondryweightbasiswereexpressedonfreshweight basisbymaking useof moisture content.Basedonconsumptionpattern oftheselectedleaves,dhalandcurrywerepreparedusingthesameleaves andsubjectedtosensoryevaluationtotestthepalatability. Theresultsindicated that51.00% oftherespondentswereawareofthe selectedleavesbuttheconsumptionwasonly40.00%H ~-NoneOfthe respondentsconsumed theselectedleavesdaily.Thereasonsforlower consumptionorfornotconsumingtheselectedleavesweremanysuch aslackofawareness,badsmell,treatingthemasapoorman’sfoodand regardingthemasuselessweedsgrowingwild. Themoisture contentrangedfrom69.60% (duradagundaku) to'90.17% (Payilaku). Amongtheselectedleaves, duradagundakuhad more protein(6.89g/100g),fat(1.57g/100g),crudefibre(2.69g/100g)andash content(3.50g/100g)onfreshweightbasis.Thelowerfatcontent(0.49 g/100g), crudefibre (0.58 g/100g)andashcontent(1.78g/100g)were foundinChenchalaku. Chenchalakuhadthehighesttotalcarotenes(47.08 mg/100g)andpayilakuhadthelowest(11.73mg/100g).fi-caroteneranged from4.61mg/lOOg(gurugaku)to17.05mg/100g)(duradagundaku).Theper cent offi-carotene to total carotenesvaried from29.99% to 45.57%. Pippintaku (119.06mg/100g) hadthehighestascorbicacidcontentand atikamamidi(29.02mg/100g)hadthelowest. Theproteincontentondryweightbasisrangedfrom21.70g/100g(avisaku) to33.44 g/100g (afikamamidi).Atz'kamamidihadthelowest (2.85g/100g) fatcontentandduradagundakuhadthehighest(6.52g/ 100g)ondryweightbasis.Thelowestcrudefibre(4.75g/100g)andash contents(8.32g/100g)werefoundinavisaku.Payz‘laku(14.53g/100g)had thehighestcrudefibreandgurugaku(29.91 g/100g)hadthehighestash content. Among the estimated minerals, the selected leaves had moreamountsiofcalcium(192.26mg/100g-853.38mg/100gonfreshweight basis;2016.87mg/100g-3200.07mg/100gondryweightbasis),magnesium (127.28mg/100g—262.35mg/lOOg;607.25mg/lOOg-1935.67mg/lOOg) andiron(5.56mg/100g—35.86mg/100g;20.56mg/100g—22.53mg/100g). Withregard to palatability, itwas observed thatthe currypreparedfromChenchalaku(80.00%),avisaku(85.00%),gurugaku(81.66%) and payilaku (80.33%) was well accepted. The curry prepared with elukajemudaku (58.33%),duradagundaku (63.37%)andatikamamidi'(70.00%) was accepted moderately. Curry prepared from thummikura (33.33%), boddaku (41.60%) and pippintaku (40.00%) was poorly accepted. Elukajemudaku,thummikura,boddakuandpippinatakuhadslightbittertaste and withtheremaining leavesthetaste was good. ltwas observed that the dhal prepared from chenchalaku(86.66%), avisaku (91.66%), gurugaku (85.00%),payilaku (86.66%) and atikamamidi (80.00%) was well accepted. The curry prepared using elukajemudaku(73.33%),dumdagundaku(68.33%)andthummikura (55.00%) was moderately accepted. Dhal preparedfromboddaku (48.33%) and pippintaku (45.00%) was poorly accepted. Dhal with thummikura, dumdagundakuandpippintakuwasslightlybitterintasteanddhalwith otherleaveswasgoodintaste. Amongtheselectedleafyvegetablesatikamamz’diwasconsideredas thebest leafy vegetable as ithad higher mineral content, good palatabilityandloweramountsofoxalicacidcontent,therebyindicating safeuseinthehumandiet. Encouragingthecultivationofnon-traditionalleafyvegetableshelps in meeting the demands of food shortage of the increasing populationandcombatingmicronutrientdeficienciessuchasanaemia, vitaminAdeficiency. Developmentofnewrecipes,goodvarietiesandeffortsbythenutritioneducationcommittees inpopularisationofthenon—traditional leafyvegetableswillcreateawarenessandinterestinthepeople, toaccept themintothenormaldie
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D5502
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http://krishikosh.egranth.ac.in/handle/1/5810048186
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