Nutritional profile of selected greens
Loading...
Files
Date
2003
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Department of Home Science, College of Horticulture, Vellanikkara
Abstract
The study on ‘Nutritional profile of selected greens’ was aimed at assessing the nutritional composition, antinutritional factors and the acceptability of the nine different leafy vegetables maintained in the kitchen garden, Department of Olericulture, College of Horticulture, Vellanikkara.
The leaves were analysed for moisture, fibre, protein, starch, beta carotene, vitamin C, calcium, iron, phosphorus and potassium. It was seen that the leaves of colocasia was high in moisture, fibre and potassium while starch content was highest in coriander leaves. Phosphorus and vitamin C contents were high in the leaves of pisonia and ponnaviram respectively. The calcium, iron and p-carotene contents were found to be highest in the leaves of burmese coriander while the leaves of cowpea were found to be high in protein.
The average nutritive value was computed and it was seen that the leaves of burmese coriander had the highest average nutritive.value of 63.06 per cent.
Antinutritional factors namely oxalate and nitrate were analysed. Though there was no significant difference in the oxalate content of different leaves, pisonia exhibited the highest oxalate (2.97%). Mint leaves had the highest nitrate (3.22%) content.
Results of organoleptic evaluation indicated no significant variation in the acceptability of the leaf salads. Chutnies and thoran were highly acceptable while salads were not acceptable.
Based on the nutritional and antinutritional factors, the leafy vegetables were grouped into three clusters and burmese coriander was found to be the best among the nine leaves analysed.
Description
PG
Keywords
null
Citation
172085