Profiling the Nutrients in Dehydrated Cassia auriculata
Year: 2024
Type: article
Abstract: The flowers, buds and leaves of Cassia auriculata have high antioxidant activity due to their phenolics and flavonoids content. Drying food is a common method to extend its shelf life by reducing moisture, and in this study, different drying technologies such as solar, cabinet, and Shade were used. Standard hygienic protocols were followed in the drying procedures, accordingly 100 g dried Cassia auriculata powder was packed in three polythene pouches, labelled A, B and C and submitted to a Food Quality Testing Laboratory. The nutritional analysis of three different samples A-solar drying, B-cabinet drying, C-shade drying of three batches (I, II, III) revealed significant variations in key parameters, providing valuable insights into their overall nutritional profiles. The flowers and leaves powder appears to offer a more balanced nutritional profile, especially with higher protein and fiber content. Sample C, from shade drying method, demonstrates notable strengths in providing higher concentrations of essential minerals such as calcium, potassium, selenium, magnesium, and copper, making it a potentially valuable choice for individuals seeking a nutrient-rich dietary choices. The study identified the best drying method for preserving the quality of the herb, by emphasizing cost effectiveness, quality preservation, and drying efficiency. Consuming Cassia auriculata on day-to day-basis can revitalize the entire biological system.
Authors: Thirumalaiselvi K, Raji V. Sugumar
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4408416659