Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600



Nutritional Evaluation of Dehydrated Stems Powder of Cauliflower Incorporated in Mathri and Sev

Rekha Sharma and Ranu Prasad

Cauliflower is a tropical crop of India and China in the family Brassicaceae. Typically, only the head is eaten, while the stalk and surrounding thick green leaves are discarded. Whereas, its leaves which are generally thrown away as waste are also rich source of iron and β-carotene and thus can be utilized in various value added products. The present study was conducted on “Nutritional evaluation of dehydrated stems powder of cauliflower incorporated in mathri and sev”. In the present study dehydrated cauliflower stems powder was incorporated in different ratios in sev and mathri(5 g, 10 g, 15 g) respectively. Panels of 10 members were selected through triangle test for the sensory evaluation of the incorporated recipes. 9 point Hedonic Rating Scale and Composite scoring test was used for the evaluation. Data obtained during investigation were statistically analyzed using ANOVA, CD and t-test. The nutrient calculations showed a good increase in calcium and iron with the incorporation of dehydrated cauliflower stems powder as compare to standard recipes. It was concluded that dehydrated powder of cauliflower stems could be successfully incorporated in recipes to improve their nutritional content.