Journal of Pharmacognosy and Phytochemistry
Vol. 7, Special Issue 4 (2018)
Nutritional security through utilization of uncommon green leafy vegetables for product development
Sadhna Singh, Stuti Srivastava, Deepti Giri, Ashok Kumar Singh and Pravisha Pandey
The present study was conducted to collect information regarding physical, nutritional and product development potential of uncommon green leafy vegetables in Barabanki and Sultanpur district of eastern U.P so as to ensure nutritional security for rural masses. Total seven green leafy vegetables were identified as being uncommon/ rarely used as food namely <em>Kulfa Ka Sag,</em> <em>Babhni Ka Sag</em>, <em>Makoi Ka Sag, Khattibutti/ tinpatiya, Karemua Ka Sag, Poi Ka Sag and Bathua. Karemua</em> is found in all seasons but mainly in rainy seasons, <em>Kulfa ka sag is</em> available from March to May and <em>Tinpatiya</em> is available from November to December. Physical parameters of selected green leafy vegetables were recorded. The average length of leaves ranged from 0.75 to 8.50 cm and average weight/ leaf was 0.04 to 1.36 gram. The highest protein content among selected uncommon green leafy vegetables was found in <em>Babhni Ka sag</em> <em>i.e</em>. 5.30 per cent and least was observed in <em>Tinpatiya</em> <em>i.e</em>. 1.67 per cent on dry matter basis. Vitamin C value ranged from 11 mg to 179 mg per 100 gm. To popularize these uncommon green leafy vegetables among common people total twenty one green leafy vegetables based recipes were standardized. Highest protein content was found in <em>Karemua pakodi</em>, fat in <em>Makoi vada</em>, fiber in <em>Babhni khasta</em> and vitamin C in <em>Babhni paneer</em>. The developed products were subjected for sensory evaluation. All the developed products were very much liked by the semi-trained panel members. The cost per 100g of developed products was also determined.
Pages: 139-145 | 989 Views 173 Downloads
Sadhna Singh, Stuti Srivastava, Deepti Giri, Ashok Kumar Singh and Pravisha Pandey. Nutritional security through utilization of uncommon green leafy vegetables for product development. J Pharmacogn Phytochem 2018;7(4S):139-145.