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International Journal of Applied Research
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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

Impact Factor: RJIF 8.4

International Journal of Applied Research

Vol. 2, Issue 4, Part A (2016)

A study on the cooking quality, biochemical and nutritive value of edible green leaf vegetable: Alternanthera sessilis (L.) R.Br. Ex Dc.

Author(s)
Anitha T, Mary Josephine R
Abstract
Green leafy vegetables are important protective foods and highly beneficial for the maintenance of health and prevention of diseases. Green leafy vegetables are valuable in maintaining alkaline reserve in the body and are valued mainly for their high vitamin, dietary fibre and mineral contents. Dry leaf extract of Alternanthera sessilis (L.) R.Br. ex DC. 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.
Pages: 28-30  |  792 Views  26 Downloads
How to cite this article:
Anitha T, Mary Josephine R. A study on the cooking quality, biochemical and nutritive value of edible green leaf vegetable: Alternanthera sessilis (L.) R.Br. Ex Dc.. Int J Appl Res 2016;2(4):28-30.
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