Quality evaluation of selected leafy vegetables consumed by the tribes of Wayanad district
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Date
2004
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Department of Home Science, College of Horticulture, Vellanikkara
Abstract
The study entitled 'Quality evaluation of selected leafy vegetables
consumed by the tribes of Wayanad District' was undertaken to estimate the
nutrient composition, anti- nutritional factors and organoleptic qualities of the ten
leafy vegetables consumed by the tribal communities ofWayanad district.
The leaves were analysed for moisture, protein, fat, crude fibre, total
carbohydrates, calcium, phosphorus, iron, sodium, potassium, carotene and
vitamin C. The results revealed that among the nutritional constituents, protein
content was highest in Thakara than the other nine leafy vegetables. The fat ,
phosphorus, and sodium were highest in Kandariyila, where as Kannisoup had the
highest value for total carbohydrates, iron and potassium. The highest crude fibre,
calcium and ~ carotene were in Valiya kadaladi. Chumalacheera was found to
have the highest vitamin C content among the ten leafy vegetables studied.
The anti-nutritional factors namely oxalates and nitrates III the leaves
indicated that Kandariyila had the highest oxalate and nitrate content. Oxalate
content was found to be low in Kozhuppa, while Kannisoup had the lowest nitrate
content.
Other chemical constituents like phenols, flavanoids and methanol
extractable crude alkaloids were also estimated. The total phenol content was
highest in Chumalacheera whereas, the flavanoid and methanol extractable crude
alkaloid contents were found to be highest in Kandariyila.
The average nutritive value computed on the basis of nutrient content of
the leafy vegetables revealed that Valiya kadaladi had the highest nutritive value
among the leafy vegetables selected for the study.
Organoleptic evaluation of the leafy vegetables indicated Churuli as the
most acceptable one.
Based on the nutrient and anti nutrient composition, the leafy vegetables
were grouped into four clusters, each cluster containing similar leafy vegetables.
Cluster I contained Churuli, Kandariyila and Murikkila. Kozhuppa and Valiya
kadaladi were included in Cluster II and III respectively. Ambasheppu,
Chumalacheera, Kannisoup, Ponnankanni and Thakara were included in Cluster
IV. Valiya kadaladi, which was included as the sole member of Cluster III, was
found to be the best with respect to higher nutrients and lower anti-nutritional
factors.
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Citation
172277