Abstract

NUTRITIONAL COMPOSITION AND ANTINUTRITIONAL FACTORS IN INDIAN SORREL LEAVES (OXALIS CORNICULATA) AND ITS PRODUCT DEVELOPMENT

Dr. Anisha Verma*, Neerubala and Bhawna Srivastava

ABSTRACT

Vegetables are known to be important sources of protective foods. The diet and food based approach in combating micronutrient malnutrition is essential for its role in increasing the availability and consumption of micronutrient rich foods. The present study is undertaken with the objective incorporation of Indian Sorrel Leaves in the development of traditional recipes as well as to evaluate organoleptic quality of the prepared products. Nutrient composition of the Indian Sorrel Leaves was determined using standardized AOAC (2005) methods. Three different recipes Besan Chilla, Besan Chakli and Mathari were made by incorporating Indian Sorrel Leaves at 40 percent, 60 percent and 80 percent incorporation level refers as T1, T2 and T3 respectively. Sensory evaluation of prepared products was done by using nine point hedonic scale based score card. The experiment was replicated four times and the data obtained during investigation were statistically analysed using analysis of variance (ANOVA) and critical difference (CD) techniques. Nutrients in Indian Sorrel Leaves per 100 g are found Energy 60 Kcal, Moisture 84.2%, Ash 3.93g, Protein 3.75g , Total Carbohydrate 5.6 g , Fat 2.5 g, Iron 12.08mg, β- Carotene 3050 μg. Oxalate and phytate content in fresh Indian Sorrel Leaves (Oxalis corniculata) leaves per 100 g are found 25.37mg and 72.3 mg respectively Treatment T2 (incorporation of fresh Indian Sorrel leaves at 60 percent) was highly acceptable for all the prepared products in terms of flavour, taste, colours and overall acceptability. It is therefore, concluded that the Indian Sorrel leaves can be incorporated in various recipes to increase their nutritive value.

Keywords: Malnutrition, Underutilized, Organoleptic quality, Nutrient, Vegetables.