Author(s):

BM Veena, Shivaleela HB and Usha Ravidra

Abstract: In nature, there are many underutilized greens of promising nutritive value, which can nourish the increasing population. Therefore a study on “Enhancement of nutritional quality of pasta by incorporating underutilized greens” was carried out. The underutilized green leafy tops of Beetroot, Radish & Carrot were selected. Pasta products were developed by incorporating 10 gms of fresh leafy paste to 100gms of wheat flour. Nutritional composition of the pasta products were analyzed using AOAC (1980) and other standard procedures, expressed on dry weight basis. Results revealed that maximum moisture content was found in pasta incorporated with Radish leafy vegetable (7.8 per cent). Statistically significant difference existed for protein (16.8g/ 100g), fat (1g/100g) and crude fiber (3.7g/100g) content, which was highest in pasta incorporated with Carrot leaves, whereas carbohydrate of 76.5g/100g and energy value of 362 kcal/100g were found highest in the control pasta. Ash is an indicator of mineral composition and found highest in both pasta incorporated with Radish and Carrot leaves (1.8g/100g) and dietary fiber was found maximum for pasta incorporated with Beetroot leaves (8.2g/100g). Micronutrient composition was found to be maximum for the developed products than the control. Carrot leafy incorporated pasta contained highest calcium (390.1mg/100g), whereas beetroot leafy incorporated pasta contained highest iron (9.5 mg/100g) and β-carotene (1.5 mg/100g). Phytonutrient oxalate ranged from 21.5 and 76.0mg/100g in developed pasta and same was not detectable in control pasta. From the study it could be concluded that, incorporation of underutilized leafy vegetables in the pasta products have enhanced the macro and micronutrient value. It can be popularized among the people and entrepreneurs to add value to the diet.

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