Evaluating the Nutritional Value of Dehydrated Green Leafy Vegetables (Bengal Gram, Fenugreek, and Spinach)

Abstract

The present study investigated the nutritional composition of dehydrated spinach, fenugreek, and Bengal gram leaves. For the development of leaf powder, the green leafy vegetables (GLVs), were steam blanched for 2 min after pretreatment and dried in an oven at 80 °C for 8 h. The dehydrated samples were analyzed for selected proximate constituents, vitamins, minerals, antinutrients, and iron. Among all the dehydrated leaves powder BLP contains the highest (24.39%) crude protein followed by SLP (24.79) and FLP (23.0%). The β-carotene of BLP (Bengal gram leaves powder), FLP (Fenugreek leaves powder), and SLP (Spinach leaves powder) were found to be 48890, 22401, and 54911 μg/100g respectively. The total iron content in the dehydrated leaves i.e. BLP, FLP, and SLP was estimated as 111.33, 96.7, and 80.83 mg/100g. Dehydration is the simplest and most convenient technology for preserving GLVs, especially when they are abundantly available. Dehydrated GLVs are a concentrated natural source of micronutrients and can be used in product formulations. Adding traditional foods with dehydrated GLV can be a sustainable food-based approach to combating micronutrient malnutrition.