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Research Article Open access CC BY 4.0

Standarsidation, Nutritional and Phytonutrient Composition of Aerva lanata Incorporated Product

Kanneboina Soujanya, B. Anila Kumari, E. Jyothsna

International Journal of Environment and Climate Change · pp. 664–672 · Published 26 May 2022

10.9734/ijecc/2022/v12i1030848

Abstract

Nutritionally rich snack item was developed by the incorporation of a wild green leafy vegetable powder-Aerva lanata. The plant has good nutritional, cultural and medicinal value. The present study evaluated and compared the nutritional and phytonutrient composition of value-added snack along with its control. It was found the increase in protein (18.24g/100g), ash (3.34g/100g), crude fiber (2.65g/100g), vitamin C (2.86mg/100g), total carotenoid (233.21μg/100g) and beta carotenoid (34.14μg/100g) content of the leaf incorporated murukku than its control. The minerals like the calcium, iron, zinc, copper, manganese, phosphorus, potassium was increased by 159.47, 121.73, 20.12, 25.0, 42.7, 2.55, 6.58% whereas sodium content was decreased by 15.54% in the product then the control sample. The qualitative analysis of methanolic extracts of products identified the presence of proteins, amino acids, carbohydrates, phenols, flavonoids, tannins, alkaloids, glycosides, phlobatinins and steroids. The phenolic, flavonoid and tannic acid content of product was increased by 96.52, 842.99 and 64.02% respectively. The study concluded that the product was best accepted than the control sample in all organoleptic properties. In addition, incorporation of leaf powder increased the nutritional, mineral and antioxidant activity of the product. Value addition of the wild green leafy vegetable in traditional food products improves the palatability, dietary diversity and improves the nutritional status.

Aerva lanata jowar murukku antioxidant activity value addition

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