Nutrient composition of products prepared by incorporating amaranth (Amaranthus tricolour) leaf powder

Abstract

Purpose

Amaranth leaves which are an excellent source of calcium, iron, β‐carotene and protein, grow as a weed during the rainy season in Haryana State. This study aims to incorporate nutrient dense dried amaranth leaves powder in products commonly consumed in Haryana State, India.

Design/methodology/approach

Fresh amaranth leaves were dried at 50 ± 5 ^○C. The products like biscuits, mathi, matar and sev commonly consumed in Haryana State, were prepared using 5 per cent dried amaranth leaf powder. Amaranth leaf powder was not added in the products which served as control. The nutrient composition of the prepared products was analysed. The nutrient composition of control and supplemented products was compared.

Findings

The supplemented products like biscuit, mathi, matar and sev had significantly higher protein, fat, ash and fibre contents as compared to their control. The total soluble sugar, reducing sugar and non reducing sugar content of supplemented biscuit was significantly higher than control biscuit. The phytic acid and tannin content significantly increased and in vitro protein and starch digestibility significantly decreased in all the supplemented products as compared to their respective controls. Supplemented biscuit had about one and a half times higher Ca and supplemented mathi and matar had double the amount of Ca than their respective controls. The increase in Mg, Fe and Zn content in all the supplemented products was significant.

Research limitations/implications

Amaranth leaves are abundantly available during the rainy season, and can be successfully incorporated in commonly consumed food products without adding any extra cost.

Originality/value

Amaranth leaf powder supplemented products are a very good source of protein, fibre, calcium and iron. Consumption of such value added products may contribute in improving the nutritional status of the population especially the vulnerable section.

Citation

Singh, S., Punia, D. and Khetarpaul, N. (2009), "Nutrient composition of products prepared by incorporating amaranth (Amaranthus tricolour) leaf powder", Nutrition & Food Science, Vol. 39 No. 3, pp. 218-226. https://doi.org/10.1108/00346650910957465