Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Value Addition to Traditional Products for Iron Security


Affiliations
1 Department of Food Science and Nutrition, College of Community Science, University of Agricultural Sciences, Dharwad (Karnataka), India
     

   Subscribe/Renew Journal


Green leafy vegetables constitute the treasure trove of nutrients in addition to being cheap and easily available. Dehydration of GLVs concentrates nutrients thus providing nutridense food for nutrient security. Hence, an investigation was undertaken to develop green leafy vegetable based designer foods for iron security of adolescent girls with the objective to utilize dehydrated GLV in traditional products to ensure iron security. Bhajis and Pooris with rehydrated Rajagira, Chapathi and Thalipattu with sauteed Rajagira received higher scores with acceptability scores of 85.33, 92.44, 88.89 and 90.44, respectively and hence, were ranked first. The analyzed protein, iron and β-carotene content in all the value added products ranged from 8.43 to17.97 g, 10.59 to 14.90 mg and 1937 to 3462 μg per serving, respectively and were able to meet 12.98 to 27.64, 37.82 to 53.21 and 80.70 to 144.25 per cent of RDA, respectively for the adolescent girls. Hence, the consumption of value added products from Rajagira might serve as a means of combating anemia and to improve the health.

Keywords

Anemia, Green Leafy Vegetables, Traditional Products.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Anonymous (1951). Methods of vitamin assay of the association of vitamin chemists, Inter Science Publishers, Inc., New York, U.S.A.

  • AOAC (1990). Official methods of analysis of the association of official analytical chemists. 20th Ed., AOAC, Washington, D.C., U.S.A.

  • Anonymous (2003). Gender perspective in farm and home management and utilization of underutilized foods towards household nutrition security, PSR-62, NATP Report.

  • Arora, V.P.S. (2005). Marketing and export of horticultural products of Uttaranchal: Status, potential and strategies. Indian J. Agric. Mktg., 19(2): 195.

  • Jemima, B. M. and Bhavani, K. (2004). The efficacy of cauliflower greens preparation in improving blood hemoglobin in selected adolescent girls. Indian J. Nutr. Diet., 41: 63- 66.

  • Karva, S.L. (2008). Enrichment of traditional foods with green leafy vegetables for iron security of adolescent girls, MHSc Thesis, the University of Agricultural Sciences, Dharwad, Karnataka (India).

  • Kasturiba, B., Naik, R. K. and Basarkar P.W. (2007). Impact of synthetic vitamin A and horticulture intervention on vitamin A status and iron status of rural school children. J. Human Ecol., 22(3): 251 – 254.

  • Kaur, J. and Bajwa, U. (2003).Effect of pre-treatments of green leafy vegetables on the quality attributes of vegetable impregnated paneer. Indian J. Nutr. Diet., 40(6): 632-637.

  • Kaur, T. J. and Kochar, G. K. (2005).Organoleptic evaluation and retention of vitamin C in commonly consumed food preparations using underexploited greens. Indian J. Nutr. Diet., 42: 425-431.

  • Lakshmi, B. and Vimala, V. (2000). Nutritive value of dehydrated green leafy vegetable powders. J. Food Sci. Tech., 37 (5): 465 - 471.

  • Lalitha, R. and Sathya, K. (2003). Enrichment of instant food mixes with ß-carotene through green leafy vegetables: acceptability characteristics. Proc. Internat. Food Conference, SS-02 : 75.

  • Laxmi and Radhapriya (2005). Incorporation of dehydrated plantain and drumstick flowers in recipes and their acceptability. Indian J. Nutri. Dietet., 42: 300-306.

  • Lindsay, W. L. and Norwell, W. A. (1978). Development of DTPA soil test for Zn, Fe, Cu and M. E. No. J. American Soc. Soil Sci., 42: 421-428.

  • Nalwade, V. M., Reddy, N. S. and Kokil, V. N. (2002). Proximate composition of calcium, iron and ß-carotene contents of vegetable preparations. Indian J.Nutr.Diet., 39(2): 81-84.

  • Nambiar, V. S. and Parnami, S. (2007). Standardization and organoleptic evaluation of drumstick (Moringa olefera) leaves incorporated into traditional Indian recipes. Trees Life J., 3: 2.

  • Nande, P., Dudhmogre, S. and Vali, S. A. (2007).Evaluation of nutritive value and acceptability of recipes prepared from spinach and betel leaves. Indian J. Nutr. Diet., 44: 476-483.

  • Punia, D., Yadav, S., Gupta, M. and Khetar, N. P. (2004). Nutrient composition of amaranth (Amaranthus tricolor) and Kondhara (Digeria arvensis) leaves and their products. J. Food Sci. Tech., 41(5): 563-566.

  • Shah, B. A. (2005). Value addition of traditional diets for iron with bengal gram leaves. M.Sc. Thesis, Marathwada Agriculture University, Parbhani, M.S. (India).

  • Singh, P. and Awasthi, P. (2003). Sensory and nutritional quality evaluation of green leafy vegetable (GLV) powder incorporated food products. Proc. Internat. Food Conference, SS-07: 77.

  • Unde, P.A., Padian, S.M. and Chaudhari, R.S. (2000). Osmotic dehydration of leafy vegetables. Beverage & Food World, 26 (1): 26-27.


Abstract Views: 206

PDF Views: 0




  • Value Addition to Traditional Products for Iron Security

Abstract Views: 206  |  PDF Views: 0

Authors

Seema Karva
Department of Food Science and Nutrition, College of Community Science, University of Agricultural Sciences, Dharwad (Karnataka), India
Pushpa Bharati
Department of Food Science and Nutrition, College of Community Science, University of Agricultural Sciences, Dharwad (Karnataka), India

Abstract


Green leafy vegetables constitute the treasure trove of nutrients in addition to being cheap and easily available. Dehydration of GLVs concentrates nutrients thus providing nutridense food for nutrient security. Hence, an investigation was undertaken to develop green leafy vegetable based designer foods for iron security of adolescent girls with the objective to utilize dehydrated GLV in traditional products to ensure iron security. Bhajis and Pooris with rehydrated Rajagira, Chapathi and Thalipattu with sauteed Rajagira received higher scores with acceptability scores of 85.33, 92.44, 88.89 and 90.44, respectively and hence, were ranked first. The analyzed protein, iron and β-carotene content in all the value added products ranged from 8.43 to17.97 g, 10.59 to 14.90 mg and 1937 to 3462 μg per serving, respectively and were able to meet 12.98 to 27.64, 37.82 to 53.21 and 80.70 to 144.25 per cent of RDA, respectively for the adolescent girls. Hence, the consumption of value added products from Rajagira might serve as a means of combating anemia and to improve the health.

Keywords


Anemia, Green Leafy Vegetables, Traditional Products.

References