Utilization of vegetable waste as a source of dietary fibre rich muffins and biscuits for old age
Bharti Kiran, Singh Neetu
Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. Dietary fibre is mainly needed to keep the digestive system healthy. It also contributes to other processes, such as stabilizing glucose and cholesterol levels. The aim of this study to evaluate nutritional properties of cauliflower stem and potato peel powder and its utilization as partially substituted of wheat flour in muffins and biscuits making for old age. Cauliflower stem and leaves are a good source of minerals such as calcium, copper, iron, manganese and potassium. It is a rich source of dietary fibre about 5% of the total fresh weight or about 50% of the total dry weight and it posses both antioxidant and anti-carcinogenic properties. Potato peels is a rich source of fibres, it contains an array of nutritionally and pharmacologically interesting components such as phenolic compound, glycol alkaloids and cell wall polysaccharides, which may be used as natural precursors of steroid hormones and dietary fibre. The nutrient quantity of biscuit and muffins is increased – Protein value from 6.13 to 8.60% and dietary fibre 2.02 to 12.5%, and all the other nutrient contents also enhanced. Biscuits and muffins can be fortified with addition of cauliflower stem powder is a good source of dietary fibre, calcium and phosphorus and potato peels good source of dietary fibre, vit.B6, k and omega -3 fatty acids. Regardless of lower overall acceptability of dietary fibre rich biscuit compare to muffins.