Vijayalaxmi, K. GDEEPA, L.2017-08-092017-08-092015-08-07Th-11176http://krishikosh.egranth.ac.in/handle/1/5810027980Sauerkraut is a traditional fermented vegetable food made from cut and salted cabbage. In the present study sauerkraut like fermented products using indigenous vegetables like Bitter gourd (BGS), Drumstick leaves (DLS), Chakramuni leaves (CLS) and Gogu leaves (GLS) were developed. Control sauerkraut was standardized with 100 % cabbage. Experimental sauerkrauts were standardized using vegetables in different proportions (5 %, 25 % and 50 %) with cabbage. Among the variations, sauerkraut with 75 % cabbage + 25 % vegetable combination was selected for further study. Scores for the developed fermented products were in the range of “liked slightly to liked moderately”. Two sauerkraut samples (DLS and BGS) were incorporated in fillings and were accepted up to 50% for chapathi rolls and up to 25 % for stuffed breads. Colour of all combinations of sauerkrauts ranged with the hue of yellow, yield ranged between 2.81 to 2.93 per cent and toughness ranged from 44.65 to 45.60. Nutritional analysis of sauerkraut combinations showed that CLS had higher content of protein (1.85 g/100 g), fat (1.02 g/100 g) and energy (36.03 Kcal/ 100 g). Total ash and crude fibre were found higher in DLS. The calcium, iron and zinc composition of sauerkraut ranged from 30.90 to 102.00 mg/100 g, 0.93 to 1.12 mg/100 g and 0.28 to 0.39 mg/100 g per gram respectively. Vitamin C and vitamin B12 were found higher in CLS and BGS respectively. Storage study results revealed that the developed fermented products can be successfully stored for twenty one days at room temperature. Thus, shelf- stable as well as acceptable value added products can be developed from vegetables by fermentation.ennullThesis