Leaf Protein Concentrates (LPC) for Food Fortification from Unconventional Plants of the Himalayas, India

Abstract

Aim of the Study: The study aims to develop leaf protein concentrates (LPC) from wild palak (Rumex dentatus) and bicchu ghas (Urtica diocia) and develop value-added products that may add to the nutritional security of the region. Place and Duration of Study: The present research was undertaken in the College of Forestry & Hill Agriculture; G. B. Pant University of Agriculture & Technology, Hill Campus Ranichauri, District-Tehri Garhwal, Uttarakhand (INDIA) in the year 2012-13. Methodology: Rumex dentatus and U. diocia were analysed in triplicate for proximate composition such as percent moisture, crude protein, total ash, crude fat and crude fibre. The anti-nutritional substances such as phytic acid and oxalic acid were also analysed. The protein concentrates were prepared using the leaf concentrate extraction technique. The amount of pure protein present in both the leaf samples as well as the LPCs was calculated. Sensory evaluation of products made from 10% and 20% protein concentrate of R. dentatus and U. diocia leaves was also done. Results: The results showed that the protein content of fresh Urticadiocia leaves was 6% and Rumex dentatus was 4%. After protein extraction, the levels increased to 15.34% and 14.21 % respectively. Mathri with 20 percent Rumex dentatus protein extract does not have acceptable colour. Of the other concentrates, Mathri with 10 percent Urtica diocia leaf protein extract appears to have the highest potential for acceptance on the basis of sensory evaluation and therefore may be considered for large-scale production and commercialisation thus adding to the nutrition security of the region. Conclusion: The study concludes that R. dentatus and U. dioica which grow abundantly in the wild hilly region can be used for making different snack items. Both are rich in protein, therefore, can be used to fight protein deficiency.