Sehgal, SalilSapra, Munmun2016-11-232016-11-232007http://krishikosh.egranth.ac.in/handle/1/87141The present study was conducted to analyse the to develop nutrient composition of green leafy vegetables, to develop the leaves powder and to study the shelf life of powders and incorporated in various products. For the study, five green leafy vegetables viz. spinach, bengal gram, mustard, fenugreek and bathua leaves were nutritionally evaluated. Further spinach powder was used for development of products viz. noodles, pasta, wadi and papad by incorporating spinach leaves powder in basic recipe. The powders and products were stored in different packaging materials viz. normal and vacuum packed polyethylene bags, PET jars and polyester bags for six months and organoleptically and nutritionally evaluated at intervals of 0,1,2,3,4,5 and 6 months. The nutritional evaluation of green leafy vegetables revealed that protein and crude fibre content ranged from 25.84 to 39.99 per cent and 6.54 to 8.44 per cent, respectively. -carotene ranged from 4.46 to 13.53 mg/100g and ascorbic acid varied from 35.68 to 110.50 in different green leafy vegetable. Calcium and total iron ranged from 0.96 to 2.34 g/100g and 22.40 to 85.98 mg/100g, respectively. Shelf life study indicated that there was a steady increase in moisture content during storage. Protein, fibre and ash content remained almost unchanged during six months of storage irrespective of packaging material used. -carotene and ascorbic reduced to 15.00 to 35.00 per cent and 11.27 to 55.00 per cent respectively by the end of six months. Calcium, zinc, manganese, copper and total iron content remained almost similar during storage while significant losses were observed in in vitro and ionizable iron contents. The antinutrients i.e. oxalic acid, phytic acid and polyphenol also remained unchanged during the whole period of storage. Maximum losses of -carotene, ascorbic acid, ionizable iron and in vitro iron were found in powder stored in normal packed and polyethylene bags while minimum losses were observed in powder stored in vacuum packed polyethylene bags. The study thus indicated that the powders were found to be rich source of protein, -carotene, ascorbic acid, iron and calcium content. The products developed were nutritionally superior as compared to the traditional products. The green leafy vegetable powders and products can be stored safely for the six months.enSpinach leaves, Bengal gram leaves, Mustard leaves, Fenugreek leaves, Bathua leaves, Product development, Shelf life, Nutritional composition, Packaging materialNutritional evaluation and shelf life of green leafy vegetable powders and their productsThesis