Food Science Research Journal

Khushbu Gurjar ¹, Renu Mogra ²

Affiliations
1 Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan, IN
2 Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN

Abstract

Garden cress (Lepidium sativum Linn.) is an annual herb, belonging to Brassicaceae family. Today, garden cress seed used as a good source of iron to prevent anemia. The present study was conducted to develop iron rich flour incorporated with garden cress seeds and assess its nutritional and anti-nutritional composition. Two combination of iron rich flour were developed viz., 90:10 per cent in (Wheat flour + garden cress seed flour) and 60:15:15:10 per cent in (Wheat flour + pearl millet flour + rice flour + garden cress seed flour) flours, respectively to prepare 100 g of flour mix. Nutritional composition of flours revealed that control (wheat flour) contained 11.54 g/100g moisture, 12.03g/100g protein, 1.76 g/ 100g fat, 71.62 g/100g carbohydrate,1.83 g/100g crude fibre and 350.24 kcal per 100 g . WG flour contained 10.89 g/100g moisture, 13.30g/100g protein, 3.50 g/100g fat, 67.41 g/100g carbohydrate, 2.34 g/100g crude fibre and 354.33/100g kcal and nutritional composition revealed that WPRG flour contained 11.15 g/100g moisture, 13.30 g/100g protein, 3.36 g/100g fat, 67.88 g/100g carbohydrate, 2.8 g/100g crude fibre and 350.36 kcal/100g. Phytic acid contents of flours were found 1.35, 7.38 and 7.53 mg/100g. It can be inferred from the above results that the iron rich flour mix were nutritious, acceptable and safe for human consumption.

Keywords

Garden Cress Seed, Anemia, Nutritional, Anti-Nutritional, Phytic Acid.

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