Nutritional evaluation of value added products developed by using dehydrated garden cress (Lepidium sativum)

Abstract

The present study was undertaken to analyse the nutritional and antinutritional composition of products developed by incorporating dehydrated garden cress leaves at acceptable levels. The traditional products namely chapati, moong dal and aloo sabji were prepared by using dehydrated garden cress leaves at 2.5 to 10 per cent level and organoleptically evaluated by using nine point hedonic rating scale. Dehydrated leaves and developed products were analyzed for the proximate composition, total and soluble iron, vitamin C, -carotene and antinutritional factors like phytates and oxalates. Sensory evaluation revealed that supplementation of dehydrated leaves was most acceptable at 10 per cent in chapati and 7.5 per cent in moong dal and aloo bhurji. Addition of dehydrated leaves significantly improved protein (7.03 to 21.64 g/100g), fat (1.39 to 6.14 g/100g), fibre (1.99 to 2.81 g/100g), iron (8.68 to 12.3 mg/100g) and -carotene (630 to 1550 µg/100g) content of supplemented products. Dehydrated garden cress leaves can be utilized like other greens for development of acceptable products. Awareness regarding the nutritional composition and utilization of dehydrated garden cress leaves in diet for prevention of micronutrient deficiencies needs to be generated.

Nutritional, functional, and therapeutic assessment of muffins fortified with garden cress seeds

“…As a result, muffins with all levels of fortification had a higher nutritional profile in terms of minerals, healthy fats, high‐quality proteins, and fiber. The improved nutritional profile of the resulting commodities was also observed in similar studies by Agarwal and Sharma (2013), AL‐Sayed et al (2019), Jain et al (2016) and Verma et al (2016).…”