Evaluation of nutritional value and in vitro antioxidant potential of differentially processed underutilized leafy vegetables
Aathira M, Sudarsa KS, Siddhuraju P
The influence of domestic cooking regimes like boiling and blanching on nutritional value and antioxidant potential of two underexploited leafy vegetables of tribal utilization: Vigna unguiculata and Cucurbita pepo was studied. Boiling at 100°C for 15 min. was found to be better with enhanced fibre content, crude ash and high retention of total phenolics, tannins and thereby antioxidant capacity when compared to blanching for 20 min. in boiling water. Among the analysed minerals presence of essential minerals including Na, k, Zn, Mn were found to be prominent. The results illustrated that these unconventional greens offer considerable potential as functional food ingredients owing to the presence of dietary fibre, minerals and trace minerals, phenolic compounds etc, which produce different biological activities and also to their high antioxidant capacity.