UTILIZATION OF UNDERUTILIZED GREENS IN PASTA PRODUCTS
UTILIZATION OF UNDERUTILIZED GREENS IN PASTA PRODUCTS
In nature there are many underutilized greens of promising nutritive value, which can nourish the increasing population. They have remained underutilized due to lack of awareness and popularization of technologies for utilization. Many of the green tops of root vegetables are good source of minerals, vitamins and protein, which are mostly discarded, used in compost or as cattle feed. The study on “Utilization of Underutilized Greens in Pasta Products” confirms that underutilized Green leafy tops of Beetroot, Radish & Carrot can be effectively utilized to make high quality pasta products to provide a balanced food.
Key words: Underutilized greens, pasta, balanced food.
INTRODUCTION:
India’s flora comprises of 6000 species of plant used for consumption, 1/3rd of which are green leafy vegetables. Green leafy vegetables are very good source of minerals and vitamins and when consumed regularly they can substantially improve micronutrient status of the Indian population. Several of these are used for medicinal purpose. These health-promoting properties along with their rich nutrient profile make these GLVs an important nominee for their use in the food-based approach to combat several public health problems of India. The products such as biscuit, mathi, matar and sev supplemented with amaranthus leaf powder had significantly higher protein, fat, ash and fiber contents as compared to the control (Singh et al., 2009). Karva (2008) stated that the value addition with green leafy vegetables enriched the nutritive value of traditional recipes appreciably. In this study selection and utilization of underutilized greens to enrich the pasta products was carried out.
MATERIALS AND METHODS
Beetroot, carrot and radish greens which are excellent source of nutrients were selected for the enrichment of pasta products. Pasta products were developed by incorporating 100 gm of fresh leafy paste to the flour base and
In nature there are many underutilized greens of promising nutritive value, which can nourish the increasing population. They have remained underutilized due to lack of awareness and popularization of technologies for utilization. Many of the green tops of root vegetables are good source of minerals, vitamins and protein, which are mostly discarded, used in compost or as cattle feed. The study on “Utilization of Underutilized Greens in Pasta Products” confirms that underutilized Green leafy tops of Beetroot, Radish & Carrot can be effectively utilized to make high quality pasta products to provide a balanced food.
Key words: Underutilized greens, pasta, balanced food.
INTRODUCTION:
India’s flora comprises of 6000 species of plant used for consumption, 1/3rd of which are green leafy vegetables. Green leafy vegetables are very good source of minerals and vitamins and when consumed regularly they can substantially improve micronutrient status of the Indian population. Several of these are used for medicinal purpose. These health-promoting properties along with their rich nutrient profile make these GLVs an important nominee for their use in the food-based approach to combat several public health problems of India. The products such as biscuit, mathi, matar and sev supplemented with amaranthus leaf powder had significantly higher protein, fat, ash and fiber contents as compared to the control (Singh et al., 2009). Karva (2008) stated that the value addition with green leafy vegetables enriched the nutritive value of traditional recipes appreciably. In this study selection and utilization of underutilized greens to enrich the pasta products was carried out.
MATERIALS AND METHODS
Beetroot, carrot and radish greens which are excellent source of nutrients were selected for the enrichment of pasta products. Pasta products were developed by incorporating 100 gm of fresh leafy paste to the flour base and
References: A.O.A.C., 1980, Official methods of analysis 13th ed. Association of official agricultural chemists, Washington, D.C., 20044. Gopalan, C., Ramasastri, B.V. and Balasubramanian, S.C., 1996, Nutritive value of Indian foods, National Institute of Nutrition, ICMR, Hyderabad. Karva, S.L., 2008, enrichment of traditional foods with green leafy vegetable for iron security of adolescent girls, M.Sc. Thesis, UAS, Dharwad. Pandey, M., Abidi, A.B., Singh, S. and Singh, R. P., 2006, Nutritional Evaluation of Leafy Vegetable Paratha, J. Hum. Ecol., 19(2): 155-156. Singh, S., Punia, D. and Khetarpaul, N., 2009, Nutrient composition of products prepared by incorporating amaranth (Amaranthus tricolour) leaf powder, Nutr. Food Sci., 39(3): 18-226.