Utilization of Underutilized Green Leafy Vegetables in the Development of Value-Added Products: Original Research Article

S Yadav; P Singh

doi:10.69859/ijnl.2024.v4i3002

Authors

S Yadav Author
P Singh Author

DOI:

https://doi.org/10.69859/ijnl.2024.v4i3002

Keywords:

Cauliflower, carrot leaves, beetroot greens, traditional foods, nutribars, proximate composition, sensory analysis

Abstract

Abstract: This research assesses the nutritional content and proximate composition of three underutilized dried green leafy vegetables: cauliflower, beet, and carrot leaves. Edible products like laddu, shakkarpara, and nutribars were made using dried leaf powder. Results indicated that cauliflower leaves have the greatest protein content (21.87 g/100g), followed by carrot leaves (17.06 g/100g). Sensory analysis revealed that 5% dried cauliflower leaf powder performed the best in terms of sensory attributes. The study highlights the potential of these underutilized vegetables in enhancing nutritional value.