Formulation, Proximate composition and Quality Parameters of selected Non Traditional leafy vegetables Paratha

S. A. SHEIKH, N. S. MEMON, A. A. PANHWAR, A. R. ABBASI, S. KHAN, S. M. NIZMANI

Abstract


Instant investigation was performed to elucidate the dietetic significance and utilization of non-traditional leafy vegetables not commonly consumed viz., Purslane paratha, Mustard Paratha and lamb's quarters. The nutritional values and mineral composition of such vegetable species were also evaluated. Indietetic analysis carbohydrates, fats, moisture , fiber and protein contents respectively were determined. Significant differences were observed in the sensory attributes (taste, aroma, texture and overall acceptability) of nontraditional leafy vegetables.

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