Abstract:
The basic prerequisite for a healthy life is to have nutritious food full of essential nutrients. Malnutrition is a growing issue globally and increasing day by day. Retardation, poor Growth ability and lack of social and mental maturity are the major symptoms of malnutrition. The need is to devise strategies and food formulations to tackle malnutrition. To fight malnutrition, inflammation, under nourishment and Iron deficiency anemia with green leafy vegetables is an appropriate choice. Green leafy vegetables are important part of our diet, rich in many nutrients and low in calories. These vegetables enriched with iron, folate, vitamins, calcium, bioactive and antioxidants and without any harmful effects. In order to improve their shelf life drying or dehydration as a “Natural Fortificant” can be done making them superior mineral and vitamins source with increased shelf life. These phytochemical, antioxidants, dietary fibers, minerals and vitamin present in theses vegetables has different health benefits such as anti-diabetic, anti-anemic and improve gastrointestinal function. A research project has been designed to prepare healthy snacks such as mathri by using wheat flour along green leafy dried vegetables such as mint, fenugreek, parsley and spinach. The quality parameters need to be strictly monitored such as moisture content, crude fat, crude protein, crude fiber and mineral content. It will improve nutritional value of food when combined with dried GLV. The final product will be then evaluated for organoleptic and sensory characteristics by panel of sensory panelist.
Page(s):
139-139
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022