EFFECT OF PROCESSING TECHNIQUES ON ANTINUTRITIONAL FACTORS PRESENT IN SOME UNCOMMON EDIBLE LEAFY VEGETABLES

Article Id: ARCC5405
Citation :- EFFECT OF PROCESSING TECHNIQUES ON ANTINUTRITIONAL FACTORS PRESENT IN SOME UNCOMMON EDIBLE LEAFY VEGETABLES.Asian Journal Of Dairy and Food Research.2004.(23)
Kamble R.M., Shinde U.V.
Address : Department of Home Science, Rajaram College, Kolhapur-416 004, India.

Abstract

Chandan batwa (Chenopodium amaranth;), Kunjreu (Digera muricata), Paatari (Launca pinnatisida), Sarata (Acanthospermum hispidum), Tandulga (Ameranthus sp) and Tarwata (Cassiatora tacala) like uncommon leafy edible vegetables popularly -consumed in the rural areas of this region were selected for the present study. Pressure cooking and boiling, methods of food processing were found to be effective in decreasing antinutritional factors i.e. acid detergent fibre, lignin, cellulose, oxalic acid, phytin phosphorous and tannin. The effect was found highly significant in Paatari, Tarwate, Kunjeru and Sarata.

Keywords

References

Global Footprints