Development of value added food products from iron rich underutilized leaves” Development of value added food products from iron rich underutilized leaves” Micronutrient deficiencies refer to illnesses induced by vitamins and/or potassium deficiency in the diet. Upwards of 2 billion individuals may be impacted by Malnourishment there in world today. Most prevalent types of nutritional deficiencies are vitamin A insufficiency, anaemia, and nutritional deficiency diseases. These deficiencies mainly resulted from diet lacking in sufficient amount of nutrients. Various programs and interventions have been launched by government agencies under which various medicinal supplements have been used to combat micronutrient deficiencies, but still it’s not a proven strategy to treat this condition. Hence, it is a need of hour to laying stress on Food Based Approaches. Vegetable are an essential element of a healthy diet and are rich in several nutrients, such calcium, fibre, folate (folic acid), and vitamin A, E, and C. These nutrients are essential for personal health and production and supply.Green leafy vegetable intake has positive effect on human health. Since Childhood, we have been hearing that we should include dark green leafy vegetables in our diet. It promotes positive health and contains dietary fibre along with other vitamins and minerals. These veggies can impart multiple health benefits if we include them such green vegetable stews, curries, greens parathas, etc., in our everyday diet. In generally, delicious green leafy veggies tend to be underutilized or exploited by regionally-specific peoples or globally, and their usage may be declining in certain regions. Just at local level, several green leafy crops are well-known and underutilized. Due to knowledge of their nutritional importance, they have remained underused despite the fact that they may be grown profitably at reduced management costs and on marginal soils, until their be used as an alternative food source can be supported, the nutritional qualities, acceptability, and alteration by different processing processes need to be adequately verified and recorded, in poor rural communities of India. In the present study, four less utilized green leaves of Brassica oleracea (Cauliflower), Moringa oleifera (Drumstick leaves), Piper betle (Betel leaves) and Mentha (Mint leaves) were being researched for the creation of goods with extra value. The certified variety of leaves was procured from Local market and farm of Bhopal City. After initial treatment, nutritional estimations of fresh samples were done. The research consisted of four parts. In the first stage, Cauliflower leaves (Phoolgobhi), Drumstick leaves (Moonga), Betel (Paan) and Mint (Pudina) leaves were dehydrated, which took almost 6-7 days while the Betel and Mint leaves took 5-6 days. After dehydration, approximately 15 gram of leaf powder was procured from 100 gram of fresh destalked Cauliflower, Drumstick leaves, Betel and Mint leaves. In the second phase, nutritional, of the fresh leaves was done by Nutritive Value of Indian Foods (NIN). Results showed that dehydration made the leaves a concentrated natural micronutrient rich source. In the third phase, the leaf powder of Cauliflower leaves (Brassica oleracea), Drumstick leaves (Moringa Oleifera), Betel leaves (Piper betle) and Mint (Mentha) leaves were incorporated at 5 %, 10 % and 15% in various traditional recipes. These recipes were prepared by different cooking methods like Roasting, Deep frying and other common household mehods. The selected recipes were –Atta ladoo (Roasting) and Mathri (Deep frying).The sensory attributes qualities of the goods were evaluated using a visual analog scale. Leaf powder incorporated at 5% in various traditional food preparations were liked most. Micronutrient content, particularly of Iron and Calcium, of the prepared recipes incorporating dried leaf dust was more effective than their respective control. In the fourth phase, analysis of cost and nutritive value was done on the basis of hundred gram of ingredient. The price of 100 gram for all the value added products prepared by both the leaves (Cauliflower leaves, Drumstick leaves, Betel and Mint) leaves was ranged between 7.2 to 12.6 rupees for the products. Results revealed that incorporation of all the leaves showed a remarkable increment in the nutritive value of value added products. Incorporation of Cauliflower leaves showed a higher value of nutrients especially of Iron and Calcium as these leaves have more Iron and Calcium in comparison to Drumstick leaves, Betel and Mint leaves. The result showed that Cauliflower, Drumstick, Betel and Mint leave contain appreciable amount of Iron, Calcium, and Phosphorus etc. The underutilized greens the importance of green veggies in the daily diet, their availability at no cost, and their high nutrient value were accepted by the public, and they could be integrated into various conventional menu items to improve this same nitrogen quality of the goods and to add wide range to a diet. To use these less utilized vegetables throughout the year, dehydration is the best method of preservation. And to increase their nutritive value incorporating this powder in traditional recipes is the food based strategy to combat micronutrient deficiencies. 8/10/2023 11:22:47 AM Thesis Shodh Granth 119 Views

Development of value added food products from iron rich underutilized leaves”

Micronutrient deficiencies refer to illnesses induced by vitamins and/or potassium deficiency in the diet. Upwards of 2 billion individuals may be impacted by Malnourishment there in world today. Most prevalent types of nutritional deficiencies are vitamin A insufficiency, anaemia, and nutritional deficiency diseases. These deficiencies mainly resulted from diet lacking in sufficient amount of nutrients. Various programs and interventions have been launched by government agencies under which various medicinal supplements have been used to combat micronutrient deficiencies, but still it’s not a proven strategy to treat this condition. Hence, it is a need of hour to laying stress on Food Based Approaches.

Vegetable are an essential element of a healthy diet and are rich in several nutrients, such calcium, fibre, folate (folic acid), and vitamin A, E, and C. These nutrients are essential for personal health and production and supply.Green leafy vegetable intake has positive effect on human health. Since Childhood, we have been hearing that we should include dark green leafy vegetables in our diet. It promotes positive health and contains dietary fibre along with other vitamins and minerals. These veggies can impart multiple health benefits if we include them such green vegetable stews, curries, greens parathas, etc., in our everyday diet. In generally, delicious green leafy veggies tend to be underutilized or exploited by regionally-specific peoples or globally, and their usage may be declining in certain regions. Just at local level, several green leafy crops are well-known and underutilized. Due to knowledge of their nutritional importance, they have remained underused despite the fact that they may be grown profitably at reduced management costs and on marginal soils, until their be used as an alternative food source can be supported, the nutritional qualities, acceptability, and alteration by different processing processes need to be adequately verified and recorded, in poor rural communities of India.

In the present study, four less utilized green leaves of Brassica oleracea (Cauliflower), Moringa oleifera (Drumstick leaves), Piper betle (Betel leaves) and Mentha (Mint leaves) were being researched for the creation of goods with extra value. The certified variety of leaves was procured from Local market and farm of Bhopal City. After initial treatment, nutritional estimations of fresh samples were done.

The research consisted of four parts. In the first stage, Cauliflower leaves (Phoolgobhi), Drumstick leaves (Moonga), Betel (Paan) and Mint (Pudina) leaves were dehydrated, which took almost 6-7 days while the Betel and Mint leaves took 5-6 days. After dehydration, approximately 15 gram of leaf powder was procured from 100 gram of fresh destalked Cauliflower, Drumstick leaves, Betel and Mint leaves. In the second phase, nutritional, of the fresh leaves was done by Nutritive Value of Indian Foods (NIN). Results showed that dehydration made the leaves a concentrated natural micronutrient rich source.

In the third phase, the leaf powder of Cauliflower leaves (Brassica oleracea), Drumstick leaves (Moringa Oleifera), Betel leaves (Piper betle) and Mint (Mentha) leaves were incorporated at 5 %, 10 % and 15% in various traditional recipes. These recipes were prepared by different cooking methods like Roasting, Deep frying and other common household mehods. The selected recipes were –Atta ladoo (Roasting) and Mathri (Deep frying).The sensory attributes qualities of the goods were evaluated using a visual analog scale. Leaf powder incorporated at 5% in various traditional food preparations were liked most. Micronutrient content, particularly of Iron and Calcium, of the prepared recipes incorporating dried leaf dust was more effective than their respective control.

In the fourth phase, analysis of cost and nutritive value was done on the basis of hundred gram of ingredient. The price of 100 gram for all the value added products prepared by both the leaves (Cauliflower leaves, Drumstick leaves, Betel and Mint) leaves was ranged between 7.2 to 12.6 rupees for the products.

Results revealed that incorporation of all the leaves showed a remarkable increment in the nutritive value of value added products. Incorporation of Cauliflower leaves showed a higher value of nutrients especially of Iron and Calcium as these leaves have more Iron and Calcium in comparison to Drumstick leaves, Betel and Mint leaves. The result showed that Cauliflower, Drumstick, Betel and Mint leave contain appreciable amount of Iron, Calcium, and Phosphorus etc. The underutilized greens the importance of green veggies in the daily diet, their availability at no cost, and their high nutrient value were accepted by the public, and they could be integrated into various conventional menu items to improve this same nitrogen quality of the goods and to add wide range to a diet. To use these less utilized vegetables throughout the year, dehydration is the best method of preservation. And to increase their nutritive value incorporating this powder in traditional recipes is the food based strategy to combat micronutrient deficiencies.

8/10/2023 11:22:47 AM Thesis Shodh Granth 119 Views