Enrichment of Traditional foods with green leafy vegetables for Iron security of adolescent girls
| dc.contributor.advisor | Pushpa Bharati | |
| dc.contributor.author | Seema.L.Karva | |
| dc.date.accessioned | 2016-10-26T15:32:30Z | |
| dc.date.available | 2016-10-26T15:32:30Z | |
| dc.date.issued | 2008 | |
| dc.description.abstract | Green leafy vegetables constitute the treasure trove of nutrients in addition to being cheap and easily available. Dehydration of GLVs concentrates nutrients thus providing nutridense food for nutrient security. Hence, an investigation was undertaken to develop green leafy vegetable based designer foods for iron security of adolescent girls with the objective to utilize dehydrated GLV in traditional products to ensure iron security. The preliminary survey of 1000 urban adolescent girls revealed that five GLVs viz., Rajagira, Kiraksale, Shepu, Spinach and Fenugreek were commonly consumed, hence selected for dehydration protocol. Among the selected methods of drying microwave drying was found to be efficient with significantly lesser time of drying (2.24 to 2.86 min) and higher yield (4.47 to 11.12 g/100g). The rehydration ratio of microwave oven dried rajagira samples ranged from 5.29 (untreated) to 6.29 (blanched and sulphited) and chlorophyll from 12.04 (untreated) to 12.86 mg/g (blanched and sulphited). Rajagira showed highest iron content of 222.52 mg/100g among all dehydrated GLVs. Bhajis and pooris with rehydrated rajagira, chapathi and thalipattu with sautéed rajagira were scored highest with total scores of 38.4, 41.6, 40.0 and 40.7 respectively and hence were ranked first. The analyzed protein, iron and ß-carotene content in all the value added products ranged from 8.43 to17.97 g, 10.59 to 14.90 mg and 1937 to 3462 μg per serving respectively and were able to meet 12.98 to 27.64, 37.82 to 53.21 and 80.70 to 144.25 per cent of RDA respectively for the adolescent girls. Essential amino acid content increased substantially with addition of rajagira, thus improving the quality of the products. Hence, the consumption of value added products from rajagira might serve as a means of combating anemia and to improve the health. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/82244 | |
| dc.publisher | UAS, Dharwad | en_US |
| dc.research.problem | Enrichment of Traditional foods with green leafy vegetables for Iron security of adolescent girls | en_US |
| dc.sub | Food Science and Nutrition | en_US |
| dc.subject | Food Science and Nutrition | en_US |
| dc.theme | Enrichment of Traditional foods with green leafy vegetables for Iron security of adolescent girls | en_US |
| dc.title | Enrichment of Traditional foods with green leafy vegetables for Iron security of adolescent girls | en_US |
| dc.type | Thesis | en_US |