Food Science Research Journal

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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
     

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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.
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  • Value Addition to Traditional Products for Iron Security

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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