Evaluating the Nutritional Value of Dehydrated Green Leafy Vegetables (Bengal Gram, Fenugreek, and Spinach)
Year: 2024
Type: article
Abstract: The present study investigated the nutritional composition of dehydrated spinach, fenugreek, and Bengal gram leaves. For the development of leaf powder, the green leafy vegetables (GLVs), were steam blanched for 2 min after pretreatment and dried in an oven at 80 °C for 8 h. The dehydrated samples were analyzed for selected proximate constituents, vitamins, minerals, antinutrients, and iron. Among all the dehydrated leaves powder BLP contains the highest (24.39%) crude protein followed by SLP (24.79) and FLP (23.0%). The β-carotene of BLP (Bengal gram leaves powder), FLP (Fenugreek leaves powder), and SLP (Spinach leaves powder) were found to be 48890, 22401, and 54911 μg/100g respectively. The total iron content in the dehydrated leaves i.e. BLP, FLP, and SLP was estimated as 111.33, 96.7, and 80.83 mg/100g. Dehydration is the simplest and most convenient technology for preserving GLVs, especially when they are abundantly available. Dehydrated GLVs are a concentrated natural source of micronutrients and can be used in product formulations. Adding traditional foods with dehydrated GLV can be a sustainable food-based approach to combating micronutrient malnutrition.
Author: Anchal Singh
Institution: Jai Prakash University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4402005855