Effect of processing on nutritional and antinutritional composition of bathua (Chenopodium album) leaves
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Abstract
Bathua (Chenopodium album) leaves were undertaken for different processing techniques and analyzed for their nutritional and anti-nutritional composition. Effect of processing on nutrient retention was assessed to attain the best processed form of leaves with maximum amount of nutrients. It was observed that the Cabinet dried processing improved the protein, fibre and ash content of leaves by 29.30, 5.74 and 16.42 percent respectively. Shade and cabinet dried technique improved the vitamin C and ?-carotene by 34 and 14323 percent respectively. Maximum retention of calcium and iron was found in cabinet dried technique. It also improved magnesium by 254.50 percent. Amino acid retention was found maximum in cabinet dried technique. Cabinet dried technique improved In vitro protein digestibility by 27.75 percent with a decrease of 116.15 and 85.30 percent in phytates and oxalates respectively. Maximum retention of nutrients was observed in cabinet dried technique.
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Keywords
Anti-nutrients, Bathua leaves, Nutritional composition, Nutrients, Processing
References
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Ahmad, M., Mohiuddin, O.A., Mehjabeen, Jahan, N., Anwar, M., Habib, S., Alam, S.M.,andBaig, I.A. (2012). Evaluation of spasmolytic and analgesic activity of ethanolic extract of Chenopodium album Linn and its fractions. Journal of Medicine Plant andResearch, 6, 4691-4697.
Akeson, W.E., and Stachmann, M.A. (1964).A pepsin- pancreatin digest index of protein quality evaluation. Journal of Nutrition, 83, 257.
Ali, E. (2015). The chemical constituents and pharmacological effects of Chenopodium album. International Journal of Pharmacy,5, 10-17.
AOAC (2000). Official methods of analysis, 13th edition, Association of Official Analytical Chemists. Washington DC.
AOVC (1996) Methods of vitamin assay. Association of Vitamin Chemists Inc. (Ed.) Interscience publishers. Pp 306-12.
Aremu, M.O., Nweze, C.C., and Alade1, P. (2011). Evaluation of protein and amino acid composition of selected spices grown in the middle belt region of Nigeria. Pakistan Journal of. Nutrition,10, 991-995.
Concon, J.M. (1975). Rapid and simple method for determination of tryptophan in cereal grains. Analytical Biochemistry, 67, 206.
Dutta, D., Raychaudhuri, U., Chakraborty, R. (2005). Retention of ? -carotene in frozen carrots under varying conditions of temperature and time of storage. African Journal of Biotechnology, 4, 102-103.
Gopalan, C., Sastri, B.V.R., andBlasubramanian, S.C. (2004).Nutritive value of Indian foods. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India.
Gupta, S, Gowri, B.S., Lakshmi, J andPrakash (2011). Retention of green leafy vegetables on dehydration. Journal of Food Science and Technology,50, 918-925.
Hassan, L.G., Hassan, S.W., Hashim, T, Umar, K.J.,andSani, N.A. (2011). Determination of nutritive values of garden cress (Lepidium sativum) leaves. Bayero Journal of Applied Sciences, 4, 18-23.
Haug, W.,andLantzsch, H.T. (1983). Sensitive method for rigid determination of phytate in cereal and cereal products. Journal of ScienceofFood and Agriculture, 34, 14-23.
Hernandez, B.J.E., and Leon, J. (1994).Neglected crops: 1492 from a different perspective-FAO plant production and protection (pp. 307–310). Rome, Italy: Foodand Agriculture Organization of United Nations.
Horn, J.M., Jones, D.B., andBlum, A, E. (1946). Colorimetric determination of methionine in proteins and foods. Journal of Biological Chemistry,166, 313-320.
Ilelaboye, AmooandPikuda(2013). Effect of cooking methods on mineral and anti nutrient composition of some green leafy vegetables. Applied of Scienceand Research, 5, 254-260.
Joshi, P.,andMathur, B. (2010).Preparation of value added products from the leaf powders of dehydrated less utilized green leafy vegetables. Journal of Horticulture andForestry, 2, 223-238.
Kowsalya. S.,andVidhya, M. R. (2004). Nutritive value of selected dehydrated green leafy vegetables. Indian Journal of Nutrition andDietetics,42, 279-286.
Nduagu, C., Ekefan, E. J.,andNwankiti, A.O. (2008). Effect of some crude plant extracts on growth of colletotrichumcapsici (Synd) Butler and Bisby, causal agent of pepper anthracnose. Journal of Applied Biosciences, 6(2), 184-190.
Laxmi, U.K., andKohila, B. (2007). Development and evaluation of vegetable based antioxidant mixes. Indian Journal of Nutrition and Dietetics,44, 471-475.
Pandey, M.,andPathak, A. (2009). An overview of Chenopodium album (Bathua sag) chemistry and pharmacological profile. Journal of Pharmacy and Chemistry,3, 79-81.
Pandey, S.,andGupta, R. (2014). Screening of nutritional, phytochemical, antioxidant, antibacterial activity of Chenopodium album. Journal of Pharmacognosy andPhytochemistry, 3, 1-9.
Paul, V., Verma, S.,andSushmaand, P.A. (2012). Effect of cooking and processing methods on oxalate content of green leafy vegetables and pulses. Asian Journal of Foodand Agro- Industry, 5, 311-314.
Rangana, S. (1995). Handbook of analysis and quality control for fruits and vegetable products. Tata Mcgraw-Hill Publishing Company Limited, New Delhi.
Raghuvanshi, R.S., Singh, R.,andSingh R. (2009).Nutritional composition of uncommon foods and their role in meeting micronutrient needs. International Journal of Food Sciences and Nutrition, 52, 331-335.
Schonfeld and Pretorius (2011). The nutrient content of five traditional South African dark green leafy vegetables. Journal of Food Composition andAnalysis,24, 1141-1146.
Sikarwar, I., Wanjari, M., Baghel, S.S. and Vashishtha, P. (2013).A review on phytopharmacological studies on Chenopodium album Linn.Indo American Journal of Pharmaceutical Research, 3, 3089-3098.
Singh, L., Yadav, N., Kumar, A.R., Gupta, A.K., Chacko, J., Parvin, K.,andTripathi, U. (2007). Preparation of value added products from dehydrated bathualeaves (Chenopodium album Linn.). Natural Product Radiance,6, 6-10.
Sood, P. (2007).Physico-chemical, nutritional, biological quality evaluation and value addition of chenopodium (bathua) cultivars. M.Sc. thesis, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, HP, India.
Swaminathan, M. (1974) Essentials of foods and nutrition (p. 27). Madras, India: Ganesh and
company.
Uusiku, N.P., Oelofse, A., Duodu, K.G., Bester, M.J. and Faber, M. (2010). Nutritional value of leafy vegetables of sub-Saharan Africa and their potential contribution to human health. Journal of Food Composition and Analysis,6, 499-509.
Vishwakarma andDubey (2011).Nutritional analysis of indigenous wild edible herbs used in eastern Chhattisgarh. Journal of Food andAgriculture,23, 554-60.
Zhang, M., Navam, S., Horax, R., Kanna, A., Praisoody, A., Muhundan, A., and Mallangi, C. (2011).Phtochemicals, antioxidants and antimicrobial activity of Hibiscus sabdariffa, Centellaasiaticam Moringa oleifera and Murrayakoenigii leaves. Journal of Medicinal Plant Research, 5, 6672-80.
Ahmad, M., Mohiuddin, O.A., Mehjabeen, Jahan, N., Anwar, M., Habib, S., Alam, S.M.,andBaig, I.A. (2012). Evaluation of spasmolytic and analgesic activity of ethanolic extract of Chenopodium album Linn and its fractions. Journal of Medicine Plant andResearch, 6, 4691-4697.
Akeson, W.E., and Stachmann, M.A. (1964).A pepsin- pancreatin digest index of protein quality evaluation. Journal of Nutrition, 83, 257.
Ali, E. (2015). The chemical constituents and pharmacological effects of Chenopodium album. International Journal of Pharmacy,5, 10-17.
AOAC (2000). Official methods of analysis, 13th edition, Association of Official Analytical Chemists. Washington DC.
AOVC (1996) Methods of vitamin assay. Association of Vitamin Chemists Inc. (Ed.) Interscience publishers. Pp 306-12.
Aremu, M.O., Nweze, C.C., and Alade1, P. (2011). Evaluation of protein and amino acid composition of selected spices grown in the middle belt region of Nigeria. Pakistan Journal of. Nutrition,10, 991-995.
Concon, J.M. (1975). Rapid and simple method for determination of tryptophan in cereal grains. Analytical Biochemistry, 67, 206.
Dutta, D., Raychaudhuri, U., Chakraborty, R. (2005). Retention of ? -carotene in frozen carrots under varying conditions of temperature and time of storage. African Journal of Biotechnology, 4, 102-103.
Gopalan, C., Sastri, B.V.R., andBlasubramanian, S.C. (2004).Nutritive value of Indian foods. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India.
Gupta, S, Gowri, B.S., Lakshmi, J andPrakash (2011). Retention of green leafy vegetables on dehydration. Journal of Food Science and Technology,50, 918-925.
Hassan, L.G., Hassan, S.W., Hashim, T, Umar, K.J.,andSani, N.A. (2011). Determination of nutritive values of garden cress (Lepidium sativum) leaves. Bayero Journal of Applied Sciences, 4, 18-23.
Haug, W.,andLantzsch, H.T. (1983). Sensitive method for rigid determination of phytate in cereal and cereal products. Journal of ScienceofFood and Agriculture, 34, 14-23.
Hernandez, B.J.E., and Leon, J. (1994).Neglected crops: 1492 from a different perspective-FAO plant production and protection (pp. 307–310). Rome, Italy: Foodand Agriculture Organization of United Nations.
Horn, J.M., Jones, D.B., andBlum, A, E. (1946). Colorimetric determination of methionine in proteins and foods. Journal of Biological Chemistry,166, 313-320.
Ilelaboye, AmooandPikuda(2013). Effect of cooking methods on mineral and anti nutrient composition of some green leafy vegetables. Applied of Scienceand Research, 5, 254-260.
Joshi, P.,andMathur, B. (2010).Preparation of value added products from the leaf powders of dehydrated less utilized green leafy vegetables. Journal of Horticulture andForestry, 2, 223-238.
Kowsalya. S.,andVidhya, M. R. (2004). Nutritive value of selected dehydrated green leafy vegetables. Indian Journal of Nutrition andDietetics,42, 279-286.
Nduagu, C., Ekefan, E. J.,andNwankiti, A.O. (2008). Effect of some crude plant extracts on growth of colletotrichumcapsici (Synd) Butler and Bisby, causal agent of pepper anthracnose. Journal of Applied Biosciences, 6(2), 184-190.
Laxmi, U.K., andKohila, B. (2007). Development and evaluation of vegetable based antioxidant mixes. Indian Journal of Nutrition and Dietetics,44, 471-475.
Pandey, M.,andPathak, A. (2009). An overview of Chenopodium album (Bathua sag) chemistry and pharmacological profile. Journal of Pharmacy and Chemistry,3, 79-81.
Pandey, S.,andGupta, R. (2014). Screening of nutritional, phytochemical, antioxidant, antibacterial activity of Chenopodium album. Journal of Pharmacognosy andPhytochemistry, 3, 1-9.
Paul, V., Verma, S.,andSushmaand, P.A. (2012). Effect of cooking and processing methods on oxalate content of green leafy vegetables and pulses. Asian Journal of Foodand Agro- Industry, 5, 311-314.
Rangana, S. (1995). Handbook of analysis and quality control for fruits and vegetable products. Tata Mcgraw-Hill Publishing Company Limited, New Delhi.
Raghuvanshi, R.S., Singh, R.,andSingh R. (2009).Nutritional composition of uncommon foods and their role in meeting micronutrient needs. International Journal of Food Sciences and Nutrition, 52, 331-335.
Schonfeld and Pretorius (2011). The nutrient content of five traditional South African dark green leafy vegetables. Journal of Food Composition andAnalysis,24, 1141-1146.
Sikarwar, I., Wanjari, M., Baghel, S.S. and Vashishtha, P. (2013).A review on phytopharmacological studies on Chenopodium album Linn.Indo American Journal of Pharmaceutical Research, 3, 3089-3098.
Singh, L., Yadav, N., Kumar, A.R., Gupta, A.K., Chacko, J., Parvin, K.,andTripathi, U. (2007). Preparation of value added products from dehydrated bathualeaves (Chenopodium album Linn.). Natural Product Radiance,6, 6-10.
Sood, P. (2007).Physico-chemical, nutritional, biological quality evaluation and value addition of chenopodium (bathua) cultivars. M.Sc. thesis, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, HP, India.
Swaminathan, M. (1974) Essentials of foods and nutrition (p. 27). Madras, India: Ganesh and
company.
Uusiku, N.P., Oelofse, A., Duodu, K.G., Bester, M.J. and Faber, M. (2010). Nutritional value of leafy vegetables of sub-Saharan Africa and their potential contribution to human health. Journal of Food Composition and Analysis,6, 499-509.
Vishwakarma andDubey (2011).Nutritional analysis of indigenous wild edible herbs used in eastern Chhattisgarh. Journal of Food andAgriculture,23, 554-60.
Zhang, M., Navam, S., Horax, R., Kanna, A., Praisoody, A., Muhundan, A., and Mallangi, C. (2011).Phtochemicals, antioxidants and antimicrobial activity of Hibiscus sabdariffa, Centellaasiaticam Moringa oleifera and Murrayakoenigii leaves. Journal of Medicinal Plant Research, 5, 6672-80.
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How to Cite
Effect of processing on nutritional and antinutritional composition of bathua (Chenopodium album) leaves. (2018). Journal of Applied and Natural Science, 10(4), 1149-1155. https://doi.org/10.31018/jans.v10i4.1856
