UTILIZATION OF SOME VEGETABLES LEAVES IN PROCESSING SOME TRADITIONAL FOOD
Abstract: The stuffed vegetables leaves were performed as a traditional food in the present study. Berry, chard, grape, lettuce, turnip and mallow leaves were chosen to prepare the stuffed. Chemical composition, some macro and micro-nutrients, total phenol and antioxidant property were determined to distinct the nutritional and healthy values of stuffed vegetables leaves. It was found that high values of protein were achieved in stuffed grape leaves. While the highest one of fat was realized in stuffed turnip leaves. The stuffed berry leaves had the maximum scores for appearance, texture, odour, taste and colour and followed by stuffed lettuce leaves. The highest phosphorus concentration was achieved by stuffed grape leaves and followed by stuffed mallow leaves. The optimum concentrations of potassium, calcium, iron and zinc were realized by stuffed berry leaves. The optimum values of vitamin A, and Niacin were occurred in stuffed grape leaves. The highest one of vitamin C was achieved by stuffed mallow leaves. While, stuffed turnip leaves contained high levels of vitamin B6 and vitamin E. the stuffed berry leaves contained the highest value of riboflavin and thiamin.
The maximum value of total phenols were occurred in berry leaves and followed by turnip leaves. The highest value of antioxidant property was achieved by grape leaves and followed by either lettuce or mallow leaves. The maximum values of chlorophyl A and B were realized by grape leaves. However, berry leaves had the high levles of chlorophyl A and caroteins.
Publication year 2009
Pages 6311-6320
Organization Name
City GIZA
serial title J. Agric. Sci. Mansoura Univ
Author(s) from ARC
Publication Type Journal
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