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Biochemical, nutritive and cooking quality of edible green leaf – sesbania grandiflora (L.) pers

Author:

Anitha, T. and Mary Josephine, R.

Subject Area:

Life Sciences

Abstract:

Green leafy vegetables are valuable in maintaining alkaline reserve in the body is valued mainly for their high vitamin, dietary fiber and mineral contents. Dry leaf extract of Sesbania grandiflora (L.) Pers was evaluated for biochemical compositions like total carbohydrate, starch, proteins, aminoacids, Vitamin B1 and Vitamin B2. The cooking qualities were also analyzed for total carbohydrate, starch and proteins at different intervals of time. The biochemical compositions obtained suggest that the leaves, as a cheap source and can be incorporated into human diet to meet the recommended daily allowances.

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