Nutritional Quality of Green Leafy Vegetable Enriched “Appalu” –A Popular Telangana Traditional Snack

Author: Arrabothu Dharani, Janaki Srinath Puskuri, T. Kamalaja and K. Supriya

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Abstract

Traditional foods, which are frequently connected to regional culture, are made locally using particular ingredients and rely on the skills and knowledge of the local people. A study was conducted to evaluate the nutritional quality of the popular Telangana snack “Appalu” (Fried flattened discs made with rice flour, ground nuts, pulses and spices) by enriching with dehydrated green leaf powders. These products were evaluated for proximates and minerals such as iron, zinc, sodium, potassium, calcium. Results showed that curry leaves enriched appalu (CGSO) has high amount of protein (16.41g/100g), crude fibre (2.41g/100g), iron (6.41mg/100g), calcium (310.5mg/100g), copper (1.38mg/100g) and zinc (1.92mg/100g) while fat, and ash content was highest in moringa leaves enriched appalu (MGSO) (26.42g/100g), (3.35g/100g) respectively. Sodium content is highest in ponnaganni enriched appalu (PGSO) (601.4mg/100g). There is statistically significant difference (p≤0.05) in proximate and mineral content between control appalu and all green leafy vegetable enriched appalu. It can be concluded that all the proximate composition and the mineral content was higher in the green leafy enriched appalu than the control appalu. Incorporating green leafy vegetable powders into appalu is a convenient method to combat micronutrient malnutrition.

Keywords

Traditional foods, Snacking, Dehydrated green leaves, Micronutrient deficiency, Enrichment, Healthy snack

Conclusion

The protein, fat, ash, and crude fibre, and mineral content was significantly higher in green leafy enriched appalu compared to control appalu. The production of healthier foods is presently the main focus of food processing industry for nutritional security. On the basis of the present study, it may be concluded that appalu can be prepared with incorporation of green leafy vegetable powders to enhance nutrition. As appalu are already a popular snack so it would be convenient way to incorporate green leafy vegetables with complete consumer acceptability. On the basis of the present study it can be concluded that green leafy vegetables has great scope in the field of value added recipes development and commercialization.

References

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How to cite this article

Arrabothu Dharani, Janaki Srinath Puskuri, T. Kamalaja and K. Supriya (2023). Nutritional Quality of Green Leafy Vegetable Enriched “Appalu” –A Popular Telangana Traditional Snack. Biological Forum – An International Journal, 15(9): 687-692.