Author(s):

BM Patil, RB Kshirsagar, AR Sawate, BS Agarkar and Syed Zubair

Abstract: Present work have been undertaken to study the effects of cabinet drying on functional, re-constitutional and phyto-chemical qualities of dried green leafy vegetables powder Viz. fenugreek, amaranth, roselle and mixed green leafy vegetables powder. The green leafy vegetables are neglected but best source of antioxidant, polyphenols, flavonids etc. The chemically blanched leaves of respective vegetables get dried in cabinet drier and grinded to obtain fine powder. The highest water holding capacity of roselle leaves powder (11.85 g/g). dried amaranth powder was significantly superior over dried roselle leaves powder and at par with fenugreek leaves powder with respect to oil absorption capacity. The dried roselle leaves powder found significantly superior than dried fenugreek leaves powder and amaranth leaves powder with respect to swelling capacity. The dried amaranth leaves powder had maximum solubility and dispersibility i.e. 83.00 and 61.26 percent respectively. The good wettability was observed in fenugreek powder i.e. 280 seconds. The fresh amaranth leaves showed higher antioxidant activity than fresh fenugreek leaves. It was observed that drying of green leafy vegetables results in decreasing the contents of total polyphenol, flavonoids and alkaloids. It was concluded that drying of the green leafy vegetables results in improving the functional, re-constitutional and phyto-chemical quality characteristics of dried green leafy vegetables powder.

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