International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 3
First page : (415) Last page : (420)
Article doi: http://dx.doi.org/10.18782/2320-7051.5112
Development of Iron Rich Value Added Products from Underutilized Leaves: A Dietary Approach to Prevent Iron Deficiency Anaemia
Radha Banka1, Bhawana Sharma1*, Shilpi Sharma2 and Arti Goyal3
1Research Scholar, Department of Home Science, University of Rajasthan, Jaipur, Rajasthan, India
2Associate Professor, Department of Home Science, M.J.R.P University, Jaipur, Rajasthan, India
3M.Sc. Student, Department of Home Science, M.J.R.P University, Jaipur, Rajasthan, India
*Corresponding Author E-mail: sharma10bhawana@gmail.com
Received: 19.06.2017 | Revised: 28.06.2017 | Accepted: 29.06.2017
ABSTRACT
The high prevalence of iron deficiency anaemia globally is largely the result of low dietary iron intake, inadequate to meet iron requirement especially in infant, children and women. Moreover, there are varieties of underutilized green leafy vegetables rich in iron and other essential micronutrients. Therefore, the effort was made to develop iron rich value added products. Four commonly consumed products namely Chakali, Namakpara, Bhujia and Tarts were developed from the underutilized dry leaves. Cauliflower, carrot, beet green, turnip, and curry leaves were taken at 5%, 10% and 15% for their iron content. The products incorporated with 5 % level of underutilized dried leaves powder were found most acceptable by the panel members among all the four products. Products with a level of 10 % and 15 % of dried leaves powder were relatively less acceptable. Significant differences (P> 0.01) were found in the acceptability among all the four iron enriched products.
Key words: Iron, Anaemia, Underutilized leaves, Value Addition.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Banka, R., Sharma, B., Sharma, S. and Goyal, A., Development of Iron Rich Value Added Products from Underutilized Leaves: A Dietary Approach to Prevent Iron Deficiency Anaemia, Int. J. Pure App. Biosci.5(3): 415-420 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5112
