Abstract

EFFECT OF COOKING ON THE ANTINUTRITIONAL FACTORS OF KULFA (PORTULACA OLERACEA L.) LEAVES AND THEIR PRODUCTS DEVELOPMENT

Khangembam Nikeshwori*, Dr. Anisha Verma, Dr. NeeruBala

ABSTRACT

The present study was focused on the objectives to analyze the nutrient composition and antinutritional factors of kulfa, to prepare the value added products using kulfa, to evaluate the sensory acceptability of prepared products, to determine the nutritive value of the prepared products. Two food products for kulfa were made by incorporating of fresh kulfa at 40 percent, 60 percent and 80 percent in „Crispy leafy vegetable cutlets‟ and 15 percent, 30 percent and 45 percent in „Paratha‟ level refers as T1, T2, T3 respectively and the control T0 for all the prepared products was made without incorporation of kulfa. The products were organoleptically evaluated for colour and appearance, body and texture, taste and flavour and overall acceptability using Nine Point Hedonic scale. The data obtained during study were analyzed statistically using analysis of variance, C.D. techniques and „t‟ test. Results show that the 60 percent incorporation level of fresh leaves (kulfa) for „Crispy leafy vegetable cutlets‟ and 30 percent for Paratha scored highest with regard to colour and appearance, body and texture, taste and flavour and overall acceptability. As well as the incorporation increased the amount of calcium and iron both significantly increased in the prepared products. It is concluded that fresh leaves of Kulfa can be successfully incorporated in various recipes to increase the calcium and iron of the products. Cooking (shallow fry and deep fry) resulted in a significant decrease of oxalate and phytate contents in the kulfa.

Keywords: Antinutritional factors, Kulfa (Portulaca oleracea L.), nutrients, sensory acceptability, underutilized.