S. N. Sabapathy ¹, A. S. Bawa ²

Affiliations
1 Food Engineering and Packing, Mysore-570 011, IN
2 Defence Food Research Laboratory, Mysore-570 011, IN

Abstract

The main objective of the food industry is to supply the consumer with a variety of wholesome food products, manufactured to ensure maximum quality, stability and safety. Although this task has not changed as much as the growing demands, the needs of the consumer of today are quite different from what they were in the early times of industrialization. During the first few decades of this century, the average food consumption barely covered the energy requirements. Today, nutritional behavior and over-consumption of food energy are subjects of concern for numerous reasons, including changes in work patterns and life style.

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R. Kumar ¹, S. Nataraju ¹, C. Jayaprahash ¹, S. N. Sabapathy ¹, A. S. Bawa ¹

Affiliations
1 Food Engineering and Packaging Division Defence Food Research Laboratory, Mysore-570011, IN

Abstract

Vegetables form an essential component of the meal by providing vitamins, minerals such as iron, calcium, magnesium, zinc and other nutrients important for human health. In most developing countries, vegetables are most reliable source of minerals and vitamins. The vegetables contribution of minerals and vitamins to human nutrition is however limited due to the presence of antinutritional factors that render some of the nutrients unavailable for human nutrition. The most common antinutritional factors in vegetables are oxalic acid, phytic acid and tannic acid. Oxalate is a common constituent of plants, which accumulate higher levels of dicarboxilic acid anion.

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