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Development and nutritional evaluation of lehyams prepared from green leaves

KrishiKosh

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Title Development and nutritional evaluation of lehyams prepared from green leaves
 
Creator Beniwal, Priyanka
 
Contributor Punia, Darshan
 
Subject Green leaves, Lehyams, Nutrient composition, Non-nutritional factors, Organoleptic acceptability, Shelf life
 
Description The present investigation was undertaken to study the nutrient composition,
organoleptic acceptability and shelf life of lehyams prepared from green leaves. Five
kinds of green leaves viz. amaranth leaves, bengal gram leaves, cauliflower leaves,
mustard leaves and radish leaves were nutritionally evaluated. The lehyams were
prepared using each of these leaves and by combination of the leaves. All the prepared
lehyams were evaluated for their organoleptic acceptability, as well as for nutrient
composition and shelf life. Results of the study revealed that mustard leaves had highest
amount of protein and radish leaves the lowest on dry matter basis. Radish leaves had the
maximum amount of crude fibre and ash. Bengal gram leaves contained the highest
amount of ascorbic acid and mustard leaves had highest amount of β-carotene. All the
leaves differed significantly for their fructose content. Among the minerals maximum
amount of iron was found in bengal gram leaves. The in-vitro availability of iron was
higher from amaranth leaves as compared to other leaves. Amaranth leaves also
contained highest amount of calcium. Amaranth, cauliflower and radish leaves had
similar and higher amount of phosphorus while mustard leaves had highest zinc content,
amaranth leaves had lowest zinc content. The cauliflower leaves contained highest
amount of phytic acid whereas polyphenol content was highest in bengal gram leaves.
The lehyams prepared using bengal gram leaves, mustard leaves and by combination of
bengal gram, cauliflower leaves and amla was more acceptable and were ‘liked
moderately’ while other lehyams were ‘liked slightly’. Nutrient composition of lehyams
revealed that the lehyams prepared from combinations of mustard and cauliflower leaves
and bengal gram and cauliflower leaves and amla had highest protein content. Ash
content of the lehyams was found to be in a narrow range. All the lehyams differed
significantly from each other for their ascorbic acid content, except the lehyams prepared
using radish leaves and combination of mustard and radish leaves. All the lehyams
differed significantly from each other for their β-carotene, highest amount being in
mustard lehyam. Maximum amount of starch was found in amaranth leaves lehyam. Iron
content of lehyam prepared from bengal gram leaves and combination of bengal gram,
cauliflower leaves and amla was more than 20 mg/100 g. Availability of iron was higher
in lehyam prepared from combination of bengal gram, cauliflower leaves and amla as
compared to other types of lehyam. Amaranth leaves lehyam contained highest amount
of calcium. All the lehyams differed significantly for their phosphorus content from each
other except for cauliflower leaves lehyam and radish leaves lehyam, which contained
almost similar amount. The lehyams had a narrow range of zinc content. All lehyams
contained a low amount of fat, crude fibre and non-nutritional factors viz. phytic acid and
polyphenols. All the lehyams could be stored safely up to three months. During storage,
the lehyams prepared from different leaves scored higher scores for their sensory
characteristics than the lehyams prepared from combinations of leaves. It can be inferred
from the study that lehyams prepared either from mustard leaves only or with its
combination with other leaves had higher amount of protein, ash, β-carotene and zinc
content and lehyams prepared from bengal gram leaves or its combination with other
leaves had better iron and phosphorus content than other lehyams. Therefore to prepare a
product like lehyam, mustard and bengal gram leaves are a better option as compared to
other leaves.
 
Date 2016-11-16T14:12:04Z
2016-11-16T14:12:04Z
2009
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/85859
 
Language en
 
Format application/pdf
 
Publisher CCSHAU