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Formulation and nutrient analysis of Cauliflower greens powder incorporated Dosai using traditional grains

Author: 
Krishna Prabha, V. and Prajith, T. R.
Subject Area: 
Health Sciences
Abstract: 

Nutrition is the fundamental pillar of human life span. Proper nutritional care during adolescence helps to promote and maintain their overall development. In India, Iron deficiency anaemia is a significant health problem. Traditional cereals like wheat, ragi, and bajra are contain good sources of energy, protein, fibre, B-complex vitamins, calcium, iron and appreciable amount of tryptophan and lysine. Cauliflower leaves are very rich source of iron and significant source of calcium, vitamin C. It is cheapest, locally available and it has high beneficial for the anaemic adolescence and pregnant women. But lack of awareness, this wonderful leaves was not properly used by the community. So this cauliflower leaves were used for this study with the incorporation of wheat and traditional millets like bajra and ragi. The Organoleptic evaluation was conducted by the standard rating scales. The nutrient analysis were analysed by the standard procedures. According to the Organoleptic evaluation the T1 got maximum score than others. In nutrient analysis the experimental samples shows the high value than control. The Vitamin C content was lost during drying and cooking. But cauliflower leaves contains significant amount of Vitamin C. Furthermore the supplementation of this wonderful leaves helps to prevent the anaemia in future generation. As a nutritionist we have to create the awareness about the locally available nutritious foods to the public sector.

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