Asian Journal of Dairy and Food Research, volume 32 issue 2 (june 2013) : 162-167

NUTRITIONAL EVALUATION OF CABBAGE PRODUCTS DEVELOPED WITH THE CABBAGE GROWN UNDER SODIC CONDITION TREATED WITH GYPSUM AND FYM

Varsha Rani*, N. Khetarpaul, S.k. Sharma

Affiliations

¹Deptt. of Foods & Nutrition, CCS Haryana Agricultural University, Hisar-125004, India

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Cite article:- Rani* Varsha, Khetarpaul N., Sharma S.k. (2024). NUTRITIONAL EVALUATION OF CABBAGE PRODUCTS DEVELOPED WITH THE CABBAGE GROWN UNDER SODIC CONDITION TREATED WITH GYPSUM AND FYM. Asian Journal of Dairy and Food Research. 32(2): 162-167. doi: .

ABSTRACT

This study was conducted to evaluate the nutritional quality of cabbage and its products, prepared with the cabbage grown under normal and sodic condition treated with gypsum and FYM. Cabbage samples grown under soil irrigated with canal water and sodic soil treated with gypsum and FYM to neutralize 50% sodicity (G1F2) and to neutralize complete sodicity (G2F2) were used for preparation of Cabbage powder, sauerkraut and cabbage-peas vegetable. Cabbage products prepared from cabbage grown under G1F2 treatment contained (P

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

NUTRITIONAL EVALUATION OF CABBAGE PRODUCTS DEVELOPED WITH THE CABBAGE GROWN UNDER SODIC CONDITION TREATED WITH GYPSUM AND FYM

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