Evaluation of value-added products enriched dried green leafy vegetables
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Date
2023-03-16
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CSK HPKV, Palampur
Abstract
Green Leafy Vegetables (GLV), which are particularly rich in micronutrients and other nutrients are
a treasure trove of balanced diet. They are seasonally accessible in abundance having shelf-life for a short
period. Their accessibility can be increased by processing and preservation. Drying of green vegetables
concentrates the nutrients and can be utilized in many ways by incorporating into existing and formulating
other healthy food products by using different techniques of drying and value addition. In the present study
efforts were made to sun dry the underutilized leaves namely radish (Raphanus sativus) and colocasia
(Colocasia esculenta) leaves to formulate products having great benefits of vegetables with good amount of
nutrients. Study revealed that solar drying significantly increased crude protein in both the leaves from 3.79
to 21.81 per cent in colocasia leaves and 3.52 to 20.16 per cent in radish leaves. Crude fibre, crude fat, total
ash and carbohydrate significantly increased than that of control values which were found in colocasia and
radish 6.65 and 4.40 per cent crude fibre, 0.85 and 0.62 per cent crude fat, 9.38 and 11.36 per cent total ash
and 58.50 and 58.24 per cent carbohydrate, respectively. Three products viz. biscuits, mathri and nuggets
were developed by augmenting the dried colocasia and radish leaves separately at the level of 5, 10, 15 and
20 per cent. All products were found to be most acceptable in all parameters when supplemented with 5 per
cent of dried colocasia and radish leaves. Products confirmed substantial increase in the nutrient content after
incorporation of dried leaves. Enrichment with dried colocasia and radish leaves revealed that in biscuits
calcium increased from 47.20 mg/100g to 65.00 and 71.50 mg/100g. Similarly, in mathri calcium values
increased from 43.09 mg/100g (RM) to 58.26 mg/100g (CM) to 63.56 mg/100g (RM), respectively. The
higher calcium content was recorded in (RN) 66.09 mg/100g then colocasia supplemented nuggets (60.26
mg/100g). Products also showed an increase in iron values. Biscuits (CB and RB) had iron content of 5.40
and 5.20 mg/100g, whereas mathri (CM and RM) had iron content of 5.59 and 5.61 mg/100g. Similarly, the
iron values of nuggets increased from 7.97 to 12.54 mg/100g in CN and from 7.97 to 11.03 mg/100g in RN.
Therefore, the study suggested that supplementation enriched the overall nutritional quality and were found
acceptable for consumption up to 60 days. Thus, it can be concluded that products enriched with dried
vegetable leaves which are an excellent source of proteins, iron, fibre and other nutrients can be added to the
daily diet to combat micronutrient malnutrition.