IDENTIFICATION,NUTRITIVEVALUEAND PALATABILITY OF NON-TRADITIONAL LEAFYVEGETABLES IN ANDHRAPRADESH

Simple item page
dc.contributor.advisorUMAMAHESWARI, K.
dc.contributor.authorBHARATHI, R.
dc.date.accessioned2018-05-30T07:23:46Z
dc.date.available2018-05-30T07:23:46Z
dc.date.issued1999
dc.description.abstractInthiseraofeverincreasingworldpopulation,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 themintothenormaldieen_US
dc.identifier.citationD5502en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810048186
dc.keywordsIDENTIFICATION,NUTRITIVEVALUEAND PALATABILITY OF NON-TRADITIONAL LEAFYVEGETABLES IN ANDHRAPRADESHen_US
dc.language.isoenen_US
dc.pages93pen_US
dc.publisherProfessor Jayashankar Telangana State Agricultural Universityen_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeFood and Nutritionen_US
dc.these.typeM.Scen_US
dc.titleIDENTIFICATION,NUTRITIVEVALUEAND PALATABILITY OF NON-TRADITIONAL LEAFYVEGETABLES IN ANDHRAPRADESHen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
D5502.pdf
Size:
5.52 MB
Format:
Adobe Portable Document Format
Description:
IDENTIFICATION,NUTRITIVEVALUEAND PALATABILITY OF NON-TRADITIONAL LEAFYVEGETABLES IN ANDHRAPRADESH
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses