Nutritional evaluation of value added products developed by using dehydrated garden cress (Lepidium sativum)

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1 Asian J. Dairy & Food Res, 35 (3) 2016 : Print ISSN: / Online ISSN: AGRICULTURAL RESEARCH COMMUNICATION CENTRE Nutritional evaluation of value added products developed by using dehydrated garden cress (Lepidium sativum) Manisha Verma*, Kiran Grover and Navjot Kaur Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana , India. Received: Accepted: DOI: /ajdfr.v3i ABSTRACT The present study was undertaken to analyse the nutritional and antinutritional composition of products developed by incorporating dehydrated garden cress leaves at acceptable levels. The traditional products namely chapati, moong dal and aloo sabji were prepared by using dehydrated garden cress leaves at 2.5 to 10 per cent level and organoleptically evaluated by using nine point hedonic rating scale. Dehydrated leaves and developed products were analyzed for the proximate composition, total and soluble iron, vitamin C, - carotene and antinutritional factors like phytates and oxalates. Sensory evaluation revealed that supplementation of dehydrated leaves was most acceptable at 10 per cent in chapati and 7.5 per cent in moong dal and aloo bhurji. Addition of dehydrated leaves significantly improved protein (7.03 to g/100g), fat (1.39 to 6.14 g/100g), fibre (1.99 to 2.81 g/100g), iron (8.68 to 12.3 mg/100g) and - carotene (630 to 1550 µg/100g) content of supplemented products. Dehydrated garden cress leaves can be utilized like other greens for development of acceptable products. Awareness regarding the nutritional composition and utilization of dehydrated garden cress leaves in diet for prevention of micronutrient deficiencies needs to be generated. Key words: Dehydrated garden cress leaves, Nutritional composition, Sensory evaluation, Traditional products. INTRODUCTION The diverse agro-climatic conditions have blessed India with a vast resource of greeneries wherein wide array of green leafy vegetables are available. Being cost effective, Green Leafy Vegetables (GLVs) are the treasure trove of many micronutrients. In India various types of under utilized greens are available seasonally but are not utilized to the extent they should be in spite of their higher nutritive value. Looking into the prevalence of high level of micronutrient malnutrition among the vulnerable sections, utilization of under utilized foods can be explored to overcome nutritional disorders (Joshi and Mathur, 2010). Garden cress (Lepidium sativum family Cruciferae) is one of the underutilized green packed with nutrients especially vitamins and minerals. It is a fast-growing, perennial edible plant botanically related to mustard. It can be grown at all elevations, throughout the year but the best crop is obtained in the winter season. It is cultivated all over the world, including most African countries mostly on a small scale as a garden crop. In India, the southern area is especially involved in the commercial production of garden cress (Wadhwa et al., 2012). It is an easily grown plant with few requirements. Its growth is very rapid and harvesting can begin in the same month as sowing. In some regions, garden cress is known as common cress, land cress Haliv (Marathi), Asalio (Gujrati) or Chandrasur (Oriya) in India (Gokavi et al., 2004). Garden cress is one such food stuff that abounds not only in nutrients but also in health enhancing phytochemicals (Patel et al., 2009). It has been considered as an important nutritional and medicinal plant in India since the Vedic era due to its health promoting properties (Divanji et al., 2012). Garden cress leaves are good source of calcium, phosphorus, iron and -carotene. Preservation of garden cress leaves can prevent huge wastage as well as making them available throughout the year even in off season. Dehydration is one of the methods of preservation. Dehydration increases the storage period of leaves and make them a concentrated source of vitamins and minerals and thus they become a very suitable natural fortificant. To overcome the problems related to vitamin A deficiency and anemia, some food based approaches are needed. Dehydrated garden cress leaves constitutes the most remarkable concentration of iron and -carotene which can combat anemia and vitamin A deficiency. These leaves can be prove a boon for anaemic, but it is uncommon, underutilized crop (Hernandez and Leon, 1994) which is not used regularly in Indian homes because of the unawareness of people. Dehydrated garden cress leaves can be added in various food preparations in order to increase their nutritive value. Value addition of traditional products with dehydrated garden cress leaves can be advocated as a feasible food based approaches to combat micronutrient malnutrition. Thus keeping in mind all these *Corresponding author s manishavermalud@yahoo.com.

2 perspectives the present study was conducted for developing and nutritional evaluation of value added products using dehydrated garden cress leaves to enrich the various conventional food items. MATERIALS AND METHODS The study was conducted in the Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana. The details of the materials, experimental procedure and techniques adopted during the course of the investigation are as follows: Procurement and processing of sample: The garden cress leaves were procured from the local farmer. They were obtained during the month of November and December. Leaves were sorted with tender stem and healthy leaves. Leaves were washed thoroughly by dipping in water for one minute. The procedure was repeated till the leaves are devoid of dirt and soil. Leaves were blanched (enclosed in muslin cloth) in a stainless steel pan for 2 minutes at 80ºC and dried in a hot air drier at 60±5ºC for 8 hour. After that, dry matter was crushed in grinder to get a fine powder and packed in low density polythene bags and stored in air tight container for further use. Development of value added products using dehydrated garden cress leaves a) Selection and procurement of food ingredients: For standardization of products commonly used ingredients i.e. wheat flour, moong dal and potatoes were procured from the local market along with other ingredients like oil, spices and salt.. b) Preparation of products: Traditional products namely chapati, moong dal and aloo bhurji were prepared using dehydrated garden cress leaves powder at 2.5, 5.0, 7.5 and 10 per cent level. The basic recipe was standardized and served as control (C). Four value added treatments i.e. incorporation with dehydrated garden cress leaves powder at 2.5, 5.0, 7.5 and 10 per cent levels were referred to as S1, S2, S3 and S4 respectively for each of the five products developed. Sensory evaluation: Products namely chapati, moong dal and aloo bhurji were freshly prepared and evaluated organoleptically by a panel of 10 judges selected from Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana. The judges were served each preparation with one control and four test samples. The samples were coded as S1, S2, S3, S4 and C (control) to avoid any bias. Each product was tested twice. The judges were requested to score the products with the help of score cards based on the 9-Point Hedonic Rating Scale (Srilakshmi, 2007). The products were judged for the qualities such as appearance, colour, flavour, texture, taste and overall acceptability. The mean scores for each product and each treatment were calculated. Volume 35 Issue 3 (2016) 235 Nutritional evaluation: Proximate composition, minerals, vitamins and anti-nutritional factors of the dehydrated garden cress leaves and developed products were determined using standard methods. The proximate composition was estimated using the methods of AOAC (2000). The total and soluble iron contents were determined by Piper (1950) method. Vitamin C content of leaves and products were analysed using standard procedures of AOVC (1996). - carotene content was estimated by Rangana (1995). Phytin phoshorus was determined by using Haug and Lantzsch (1983) method. Oxalates content was analysed by the method of Abeza and co-workers (1968). Statistical analysis: The data were subjected to statistical analysis using Statistical Package for Social Sciences (SPSS) version ANOVA and Tukey HSD (Honestly significant difference) test were used to obtain the differences in organoleptic scores, within different level of incorporation of dehydrtaed garden cress leaves in food preparations. Level of significance was accepted at p RESULTS AND DISCUSSION Sensory Evaluation of prepared products : Five samples of chapati were prepared by using wheat flour for control and wheat flour supplemented with dehydrated garden cress leaves powder at 2.5, 5.0, 7.5 and 10 per cent levels for the test samples. The mean scores of acceptability trials for chapati are presented in Table 1. The data revealed that control sample of chapati was given scores ranging from 8.1 to 8.6 for different quality attributes. The highest scores of overall acceptability was obtained by test sample S1 (10%) i.e. 8.1 being liked very much followed by sample S2 (7.5%) with an overall acceptability score of 8.0 which was also liked very much. Non significant difference was observed in all sensory attributes for control and test samples. The mean score for overall acceptability was lowest for S4 (2.5%) i.e. 7.8 and was highest for control i.e. 8.4 being liked very much. A decreasing trend was found in flavour with decrease in level of incorporation with garden cress leaves powder. Singh (2007) reported that missa prantha supplemented with cauliflower leaf powder at 7.5 per cent level obtained significantly highest mean scores for all sensory attributes. Singh (2014) observed that chapati supplemented with 7.5 per cent fenugreek leaves powder (FLP) was having the highest mean scores for overall acceptability. Supplementation at 10 per cent level obtained significantly lower scores for all sensory attributes whereas in present study the acceptable level was 10 per cent. : Five samples of dal were prepared using moong dal for control and for test samples, moong dal was supplemented with dehydrated garden cress leaves powder at 2.5, 5.0, 7.5, 10 per cent levels. The mean scores of acceptability trials for moong dal are presented in Table 1. The results revealed that significantly highest scores for colour, appearance, flavour, texture and taste was obtained

3 236 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH Table 1: Organoleptic scores of products using dehydrated garden cress leaves Levels Appearance Colour Flavour Texture Taste Overall Acceptability C (control) 8.6 a ± a ± a ± a ± a ± a ±0.42 S1 (10 %) 8.1 a ± a ± a ± a ± a ± a ±0.35 S2 (7.5%) 7.8 a ± a ± a ± a ± a ± a ±0.42 S3 (5%) 8.2 a ± a ± a ± a ± a ± a ±0.44 S4 (2.5%) 8.0 a ± a ± a ± a ± a ± a ±0.49 Moong Dal C (control) 6.5 d ± c ± b ± c ± d ± d ±0.12 S1 (10 %) 8.2 ab ± a ± a ± a ± b ± a ±0.37 S2 (7.5%) 8.6 a ± a ± a ± a ± a ± a ±0.18 S3 (5%) 7.6 bc ± ab ± b ± ab ± c ± b ±0.23 S4 (2.5%) 7.2 c ± bc ± b ± bc ± c ± c ±0.43 C (control) 8.3 a ± a ± a ± a ± a ± a ±0.75 S1 (10 %) 7.8 a ± a ± a ± a ± ab ± ab ±0.79 S2 (7.5%) 7.8 a ± a ± a ± a ± ab ± ab ±0.60 S3 (5%) 7.5 a ± a ± a ± a ± b ± b ±0.29 S4 (2.5%) 7.6 a ± a ± a ± a ± ab ± ab ±0.68 *Tukey HSD test significant at 5% level of significance The mean values with different notation (a, b, c & d) implies they are significantly different (p 0.05) by test sample S2 (7.5%) ranging from 8.3 to 8.8 with an overall acceptability score of 8.6 which was liked very much, followed by sample S1 (10%) with an overall acceptability score of 8.1 which was also liked very much. However, supplementation at 2.5 per cent was found to be lowest acceptable level of supplementation with an overall acceptability score of 7.0. The mean scores for overall acceptability was lowest for control (C) i.e. 6.3 being liked slightly. A highly significant (p 0.05) difference was observed in the mean scores of control (C) for all sensory attributes when compared with S1 and S2 sample. Singh et al. (2007) reported that green gram dal incorporated at 7 per cent incorporation with dehydrated bathua leaves was found to be most acceptable and also reported that acceptability gradually decreased at 10 and 15 per cent level of incorporation. Similarly Singh (2014) found that the scores of overall acceptability of moong dal at 5 per cent level of incorporation with different leaves powder was highest, whereas supplementation at 7.5 per cent levels were also acceptable which was liked slightly to moderately. : Five samples of aloo sabji were prepared using potato for control and for test samples, potato supplemented with dehydrated garden cress leaves powder at 2.5, 5.0, 7.5 and 10 per cent levels. The mean scores of acceptability trials for aloo sabji are presented in Table 1. The results revealed that the highest scores for the colour, appearance, flavour, texture and taste was obtained by control (C) with an overall acceptability score of 8.4 being liked very much. On hedonic scale the scores for overall acceptability of aloo sabji at 7.5 per cent level of incorporation was highest, whereas supplementation at 10 per cent level was also found to be acceptable by the panel members which was liked moderately. Overall acceptability score of test sample S2 (7.5%) was 8.0 ranging from 7.8 to 8.1 which was liked very much, followed by S1 (10 %) with an overall acceptability score of 7.7. The lowest scores for overall acceptability was obtained by S3 (5%) i.e The data revealed that supplementation above 7.5 per cent with garden cress leaves powder results in decline in sensory properties. The results are in line with a study conducted by Singh (2014) who reported that aloo bhurji supplemented with dehydrated fenugreek leaves powder were obtained highest scores for all organoleptic parameter at 7.5 per cent level of supplementation. Kushwaha (2011) reported that 10 per cent drumstick leaf powder supplementation in potato vegetable was found to be moderately acceptable with a significant difference (p 0.05) from 15 per cent level of supplementation which was liked slightly. Nutritional Evaluation Nutritional and antinutritional composition of dehydrated garden cress leaves: Nutritional and antinutritional composition of dehydrated garden cress leaves is given in Table 2. The results showed that garden cress leaves contained 7.23±0.09 per cent moisture, 14.24±0.38g/ 100g ash, 23.40±0.36g/100g protein, 6.04±0.18g/100g fibre, 3.09±0.14g/100g fat and energy as Kcal per 100g. Kaur (2011) reported the moisture content of Bengal gram leaves powder to be 6.87 per cent. Hassan et al. (2011) studied the nutritional and antinutritional composition of dehydrated garden cress leaves and reported the proximate composition as protein (18.25 %), ash (15.38%), fibre (9.31 %) and energy Kcal per 100g. The total and soluble iron content of dehydrated leaves was found to be 75.46±0.13 and 29.38±0.36 mg/100g. Hassan et al (2011) reported

4 Table 2 : Nutritional and antinutritional composition of dehydrated garden cress leaves Nutrients Dehydrated garden cress leaves per 100 g Energy Kcal Moisture 7.23±0.09 % Protein 23.40±0.36 g Fat 3.09±0.14 g Fibre 6.04±0.18 g Ash 14.24±0.38 g Carbohydrates g Vitamin C 0.9±0.17 mg - carotene 17625±2.08 µg Total iron 75.46±0.13 mg Soluble iron 29.38±0.36 mg Phytates 17.2±0.30 mg Oxalates 325.8±0.23 mg 63.47±5.27 mg/100g iron in dehydrated garden cress leaves which were procured from Sokoto state, Nigeria. Iron content may vary due to the difference in variety of garden cress leaves. Vitamin C content of dehydrated garden cress leaves was nil as 0.9±0.17 mg/100g whereas b-carotene content of dehydrated garden cress leaves was found to be 17625±2.08 µg/100g. Singh (2014) reported -carotene of Bengal gram, fenugreek, spinach leaves powder as 48890, 22401, µg/100g respectively. Antinutritional analysis revealed that the phytates and oxalates present in dehydrated garden cress leaves were 17.2±0.30 mg/100g and 325.8±0.23 mg/100g. Hassan et al (2011) estimated phytates and oxalates content of dehydrated garden cress leaves as 10.95±2.66 mg/100g and ±5.25 mg/100g. Proximate composition of developed products using dehydrated garden cress leaves: The proximate composition of developed products is given in Table 3. The moisture content of chapati with 10 per cent dehydrated leaves was found to be 2.98±0.05 per cent. and aloo sabji supplemented with 7.5 per cent dehydrated garden cress leaves contained 3.65±0.05 and 4.06±0.07 per cent Volume 35 Issue 3 (2016) 237 moisture. There was an increase in protein content of supplemented chapati (11.66±0.56%) over the protein content of control chapati (7.04±0.24%). Supplementation of garden cress leaves significantly improved the protein content of moong dal (21.64±0.62 %) and aloo sabji (7.03±0.51%). The result was in line with Singh (2014) who reported protein content of chapati, moong dal and aloo sabji supplemented with fenugreek leaves powder as 11.7±0.49, 22.32±0.62 and 6.43±0.52 g/100g respectively. The fat content of supplemented moong dal (2.30±0.14%) was found to be higher than unsupplemented (1.43±0.07%) dal. Kachhawa (2012) reported 3.91 per cent fat in chana dal prepared with dried drumstick leaves. Addition of 7.5 per cent dehydrated garden cress leaves significantly improved crude fat content of test sample (6.14±0.18%) as compared to control i.e. 5.37±0.46 per cent. The fibre content of supplemented chapati (1.99±0.21%), moong dal (2.68±0.10%) and aloo sabji (2.81±0.13%) was significantly higher than unsupplemented products. Singh (2014) reported fibre content of chapati, moong dal and aloo sabji supplemented with Bengal gram leaves powder as 1.06±1.07, 2.95±0.40 and 3.46±0.15 g/100g respectively. An increase in ash content was found in supplemented aloo sabji (3.44±0.29 %) as compared to control (2.48±0.12 %). Ash content supplemented chapati and moong dal was estimated as 2.95±0.42 and 4.36±0.22 g/100g. The energy content of supplemented chapati, moong dal and aloo sabji was estimated as , , Kcal respectively. Vitamin C and - carotene content of developed products using dehydrated garden cress leaves: Vitamin content of developed products using dehydrated garden cress leaves has been presented in Table 4. The results indicated that the vitamin C content of supplemented and unsupplemented chapati was estimated to be nil. The vitamin C content of moong dal i.e. 1.08±0.13 mg/100g supplemented with garden cress leaves powder was estimated as higher than control (0.97±0.05 mg/100g). Punia et al (2004) found 8.53 Table 3: Proximate composition of developed products using dehydrated garden cress leaves (on dry weight basis) Products CrudeProtein% CrudeFat% CrudeFibre% TotalAsh% CHO% Energy (Kcal) C (control) 7.04± ± ± ± S1 (10%) 11.66± ± ± ± t value 15.48** 2.70* 8.36** 5.83** C (control) 18.49± ± ± ± S2 (7.5%) 21.64± ± ± ± t value 8.68** 11.10** 11.17** 6.57** C (control) 4.44± ± ± ± S2 (7.5%) 7.03± ± ± ± t value 8.65** 3.35* 21.03** 6.21** **significant at 1% level *significant at 5% level

5 238 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH Table 4: Vitamin content of value added products using dehydrated garden cress leaves powder (on fresh weight basis) Value added Vitamin C ß-carotene products (mg/100g) (µg/100g) C (control) ±0.61 S1 (10%) ±0.85 t value ** C (control) 0.97± ±0.2 S2 (7.5%) 1.08± ±0.66 t value 1.89 NS ** C (control) 6.82± ±0.21 S2 (7.5%) 5.30± ±0.98 t value 7.16** ** **significant at 1% level *significant at 5% level and 6.6 mg/100g ascorbic acid in Bengal gram and green gram dal supplemented with khondhra leaves on fresh weight basis. It was observed that vitamin C content of aloo sabji was higher in control (6.82±0.29 mg/100g) as compared to test sample S2 (5.30±0.33 mg/100g). Singh (2014) reported 7.2 mg/100g vitamin C content in aloo bhurji supplemented with Bengal gram leaves powder at 7.5 per cent. - carotene content of supplemented recipes was found to be significantly higher than control. - carotene increment was found in all value added products using garden cress leaves powder as compared to control which is attributed to the addition of dehydrated leaves powder. - carotene content of various cooked preparations ranged from 11.5±0.21 to 1550±0.85µg/ 100g, being minimum in aloo sabji and maximum in chapati. The - carotene content of supplemented chapati was estimated as 1550±0.85 µg/100g significantly higher than control i.e. 15.7±0.61 µg/100g. Singh (2014) reported 18.1 µg/100g - carotene in chapati control and 1891 µg/100g - carotene in chapati supplemented with fenugreek leaves powder. Supplementation of garden cress leaves powder at 7.5 per cent significantly (p 0.05) increased the - carotene content of moong dal (885±0.66 µg/100g) as compared to control dal (25.2±0.2 µg/100g). Singh (2007) reported 1946 µg/100g - carotene in channa dal prepared from cauliflower leaves powder. The - carotene content of supplemented aloo sabji was found to be 630±0.98 µg/100g. Total and soluble iron content of developed products using dehydrated garden cress leaves: Total iron includes the bound and unbound form of iron that is inflicted by various anti-nutritional factors, while soluble iron is the amount of free iron that is directly available to the body. The total and soluble iron content of developed products using dehydrated garden cress leaves has been presented in Table 5. It was found that total iron content of products significantly increased with the supplementation of garden cress leaves powder. The total iron content of various preparations ranged from 3.78±0.12 to 12.3±0.2 mg/100g, being minimum in aloo sabji and maximum in chapati. In garden cress leaves powder supplemented chapatti, total iron content was estimated as 12.3±0.2 mg/100g significantly higher than control sample i.e. 6.31±0.08 mg/100g. The result was in line with Singh (2014) who reported 7.37 mg/100g total iron in control chapati. Singh (2007) observed the total iron content in cauliflower leaf powder supplemented missa prantha as mg/100g. Supplementation of garden cress leaves powder at 7.5 per cent level significantly (p 0.05) increased the total iron content of moong dal (11.52±0.10 mg/100g) as compared to control dal (5.03±0.11 mg/100g). The total iron content of aloo sabji control was estimated as 3.78±0.12 mg/100g and iron content of supplemented aloo sabji was found to increase with addition of garden cress leaves powder. Soluble iron content of control chapati, moong dal, aloo sabji was estimated as 3.06±0.05, 3.17±0.11, 2.18±0.09 mg/100g. Soluble iron content of chapati, moong dal, aloo sabji supplemented with garden cress leaves powder was observed as 6.24±0.14, 7.87±0.03, 3.27±0.20 mg/100g respectively. The total and soluble iron content was found to be increased in all value added products as compared to control which may be due to addition of dehydrated garden cress leaves powder. Phytate phosphorus and oxalate content of developed products using dehydrated garden cress leaves: The results of phytate and oxalate content of developed products using dehydrated garden cress leaves is given in Table 6. The phytate content of various cooked preparations ranged from 54±0.45 to 140±0.20 mg/100g, being minimum in aloo sabji and maximum in chapati (Table 6). A significant increase in phytate content in all garden cress leaves powder supplemented products was found as compared to control. This may be attributed to the addition of dehydrated garden cress leaves powder which contain 17.2±0.30 mg/100g phytates. The phytate content of control chapati was estimated as 138±0.15 mg/100g and 140±0.20 mg/100g for Table 5: Total, soluble iron content of value added products using dehydrated garden cress leaves powder (mg/100g, DM basis) Value added products Total iron Soluble iron C (control) 6.31± ±0.05 S1 (10%) 12.3± ±0.14 t value 56.74** 42.38** C (control) 5.03± ±0.11 S2 (7.5%) 11.52± ±0.03 t value 86.47** 84.69** C (control) 3.78± ±0.09 S2 (7.5%) 8.68± ±0.20 t value 67.54** 10.09** **Significant at 1% level *Significant at 5% level

6 Table 6: Antinutritional factors of value added products using dehydrated garden cress leaves powder (mg/100g, DM basis) Value added Phytates Oxalates products (mg/100g) (mg/100g) C (control) 138± ±0.05 S1 (10%) 140± ±0.25 t value 15.99** ** C (control) 120± ±0.15 S2 (7.5%) 121± ±0.43 t value 3.37* 50.25** C (control) 54± ±1.10 S2 (7.5%) 58± ±0.60 t value 6.79** ** **significant at 1% level *significant at 5% level test sample (S1). The phytate content for control and test sample (S2) of moong dal was estimated as 120±0.51 and 121±0.36 mg/100g. Singh (2014) estimated 110±0.42 mg/ 100g phytates in control moong dal and 142±0.71 mg/100g phytates in dal supplemented with Bengal gram leaves powder at 5 per cent level. Pant (2011) estimated that the phytate content of missi roti and kabuli channa was found to be and mg/100g. Supplementation of garden cress leaves powder at 7.5 per cent level significantly (p 0.05) increased the phyatate content of supplemented aloo sabji (58±1.01 mg/100g ) as compared to control (54±0.45 mg/100g. The results further revealed that among all preparations of garden cress leaves powder supplemented aloo sabji contained highest oxalate content. This may be Volume 35 Issue 3 (2016) 239 due to higher oxalate content of potato than wheat flour and moong dal. It was observed that supplementation of garden cress leaves at 10 per cent level significantly increased the oxalates in chapati (24.2±0.25 mg/100g) as compared to control chapati (5.7±0.05 mg/100g). Singh (2014) estimated that the oxalate content of chapatti supplemented with Bengal gram leaves as 14.3±0.14 mg/100g. The oxalate content of moong dal was 6.2±0.15 mg/100g for control sample and 24.2±0.25 mg/100g for S2 sample. Singh (2014) reported 12.5, 13.1, 15.3 mg/100g oxalates in moong dal supplemented with Bengal gram, fenugreek, spinach leaves powder respectively. The oxalate content of aloo sabji supplemented with garden cress leaves was estimated as 97.8±0.60 mg/100g significantly higher than control i.e. 83.1±1.10 mg/100g. The addition of garden cress leaves powder to the products led to increase in oxalate content. This may be attributed to the richness of garden cress leaves in oxalates (325.8±0.23 mg/100g). CONCLUSION The results of the present study revealed that dehydrated garden cress (Lepidium sativum) leaves can be suitably incorporated in various traditional products. Sensory scores of products prepared with the incorporation of dehydrated garden cress leaves powder was found to be most acceptable at 10 per cent for chapati and 7.5 per cent for moong dal and aloo bhurji. All the supplemented products were found to have higher proximate (protein, fat, fibre, ash), iron and - carotene content as compared to unsupplemented products. Incorporation of dehydrated garden cress leaves in various food preparations can improve nutritional quality of the products as well as add variety in the diet. REFERENCES Abeza, R.H., Black, J.T. and Fisher, E. J. (1968). Oxalate determination: Analytical problems encountered with certain plant species. J. Assoc Official Anal Chemists., 51:53. AOAC (2000) Official methods of analysis, 13 th edition, Association of Official Analytical Chemists. Washington D C. AOVC (1996) Methods of vitamin assay. Association of Vitamin Chemists Inc.(Ed.) Interscience publishers, Pp Divanji, M. Viswanatha, G.L. Nagesh, S. Jain, V. and Shivaprasad, H.N. (2012). Ethnopharmacology of Lepidium Sativum Linn (Brassicaceae): A Review. Int. J. Phytother. Res., 2:1-7. Gokavi, S.S., Malleshi, N.G. and Guo, M. (2004). Chemical composition of garden cress (Lepidium sativum) seeds and its fractions and use of bran as a functional ingredient. Plant Foods Hum Nutr., 59: Hassan, L.G., Hassan, S.W., Hashim, T., Umar, K.J. and Sani, N.A. ( 2011). Determination of nutritive values of garden cress (Lepidium Sativum L.) leaves. Bayero J. Appl Sci., 4: Haug, W. and Lantzsch, H.T. (1983). Sensitive method for rapid determination of phytate in cereal and cereal products. J. Sci. Food Agric., 34:1423. Horn MJ, Jones DB and Blum AE (1946) Colorimetric determination of methionine in proteins and foods. J. Bio Chem., 166: Hernandez Bermejo, J.E. and Leon, J. (1994). Neglected crops: 1492 from a different perspective FAO Plant production and protection. 26: Joshi, P. and Mathur, B. (2010). Preparation of value added products from the leaf powders of dehydrated less utilized green leafy vegetables. J. Hort Forestry., 2:

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