UTILIZATION OF SOME VEGETABLES LEAVES IN PROCESSING SOME TRADITIONAL FOOD (MAHSHY) | ||
| Journal of Food and Dairy Sciences | ||
| Article 3, Volume 34, Issue 6, June 2009, Pages 6311-6320 PDF (638.46 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2009.113977 | ||
| Authors | ||
| Hala M. Z. Ali; Nadia T. Salh; Amany A. Salm | ||
| Food Technology Res. Inst. Agric. Res. Center, Giza, Egypt | ||
| 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 activity 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 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 content was achieved by stuffed grape leaves and followed by stuffed mallow leaves. The highest concentrations of potassium, calcium, iron and zinc were realized by stuffed berry leaves. The highest 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 followed by turnip leaves. The highest value of antioxidant activity was achieved by grape leaves followed by both lettuce and 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. | ||
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