CONSUMPTION PATTERN OF GREEN LEAFY VEGETABLES AMONG DIFFERENT INCOME GROUPS IN GUTUR TOWN, ANDHRA PRADESH
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Date
2019
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Acharya N G Ranga Agricultural University, Guntur
Abstract
Green Leafy Vegetables (GLVs) are the most commonly consumed vegetables which are found ubiquitously in Indian cuisine. They also add variety to the diet. GLVs are consumed raw in the form of salad, or used as seasonings. Sometimes the GLVs are subjected to processing method such as cooking and dehydration prior to consumption. They are mainly consumed for their nutrients such as high dietary fiber, low lipids, and rich folic acid, ascorbic acid, vitamin K, Magnesium and Potassium. They also contains plenty of phytochemicals such as β-carotene, flavonoids and poly phenolic compounds.
The present study was designed to know the consumption pattern of GLVs in Guntur Town, Andhra Pradesh. The study is based on primary data collected from sample of 150 respondents belonging to the High Income Group, Middle Income Group and Low Income Group 50 from each group. In accordance with the objectives set for the study, data was collected on the consumption pattern of GLVs, the commonly consumed GLVs were subjected to few processing techniques and the retention of nutrients after processing were studied.
The information on consumption pattern of GLVs was collected with the help of a structured interview schedule and the data was analyzed through inferential statistics and ANOVA. From the collected data the most commonly consumed GLVs were found to be Amaranth, Spinach, Gogu, Fenugreek leaves, Rumex leaves, Basella leaves, Ponnanganni, Tamarind leaves, Drumstick leaves, Mint, Coriander and Curry leaves. Coriander and curry leaves are used by the people to prepare Chutney (Roti pacchadi), for garnishing salads and curries and for seasoning. Out of 150 respondents majority (92%) were consuming GLVs twice in a week followed by Alternate days (42%). GLVs are also consumed in the form of value added powders. Fifty five percent of the respondents were consuming value added GLVs powders. Among all the GLV
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powders, curry leaf powder consumption was found to be high. GLVs are processed to make dhal by adding red gram dhal to it along with other ingredients, curry and pulusu are prepared by simmering the GLVs along with other ingredients. They are also consumed after frying in fat along with seasonings. All the respondents were consuming GLVs dhal. Most of the respondents were known the benefits of GLVs. Most of the respondents are with the knowledge of β carotene content in GLVs. Forty four percent of the respondents were storing GLVs prior to consumption.
From the collected data the GLVs consumed by the majority of the subjects were found to be Amaranth, Spinach and Gogu. Hence they were chosen for further determination of nutrient availability after subjecting them to the commonly practiced cooking methods such as pressure cooking, sauteing and simmering. The processed GLVs were analysed to understand the retention of Total Carotenoids, β Carotene, Vitamin C, Calcium, Iron and Total Dietary fiber content.
Total Carotenoids of GLVs showed significant decrease from 72 to 35% on pressure cooking, 80 to 72% on sauteing, 83 to 59% on simmering. β Carotene levels of GLVs showed significant decrease from 76 to 48% on pressure cooking, 76 to 68% on sauteing, 56 to 79% on simmering. Upon processing, the retention of Total Carotenoids β Carotene was being better in sautéing followed by simmering and pressure cooking. Processing resulted in decrease in the Ascorbic Acid content to extreme. Ascorbic Acid showed significant decrease from 4 to 2% on pressure cooking, 14 to 18% on sauteing, 28 to 15% on simmering. Calcium content increased up to 2.3% and 5% on processing in Amaranth and Spinach respectively. With processing the calcium content was increased slightly due the cell wall breakage which results in increased availability of calcium. Iron content of the Amaranth and Gogu did not show any significant difference up on processing. But there was significant difference in iron content of Spinach after simmering. Total Dietary Fiber content of all GLVs showed slight increase on processing. Pressure cooking increased Total Dietary Fiber content from 138 to 118%, sauteing from 117 to 114% and simmering from 108 to 106%.The results of the present study showed that Amaranth, Spinach and Gogu are the GLVs consumed by most of the respondents and the processing/cooking methods used for the GLVs resulted in good retention of the nutrients except for Ascorbic acid.
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D5779
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