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Vol. 7, Issue 4 (2018)

Effect of blanching on anti-nutritional factors of bathua leaves

Author(s):
Krina Patel, B Neeharika, Jessie Suneetha W, B Anila Kumari, B Neeraja Prabhakar, V Vijaya Lakshmi and K Uma Maheswari
Abstract:
Though the inclusion of underutilised bathua (Chenopodium album) leaves in diet provides dietary elements and antioxidants, still their nutritional exploitation is hindered due to the presence of anti-nutritional factors like oxalate and saponin. The bathua leaves were subjected to 1, 2 and 3 min blanching and its methanol and aqueous extracts were analysed for the presence of several anti-nutritional factors such as oxalate and saponin. The oxalate and saponin content were decreased by 27.62% and 68.52% respectively with increase in blanching time from 0 to 3 min.
Pages: 214-216  |  554 Views  22 Downloads
How to cite this article:
Krina Patel, B Neeharika, Jessie Suneetha W, B Anila Kumari, B Neeraja Prabhakar, V Vijaya Lakshmi, K Uma Maheswari. Effect of blanching on anti-nutritional factors of bathua leaves. Pharma Innovation 2018;7(4):214-216.
The Pharma Innovation Journal