Enhancement of nutritive value of traditional chutney powder by incorporation of calcium rich pumpkin leaf

Abstract

Pumpkin leaf is an underutilized green leafy vegetable containing good amount of calcium and iron. In addition, pumpkin leaf also provides magnesium, sodium, vitamin D, phosphorous and potassium. Fresh pumpkin leaf provides 271 mg of calcium and 5.58 mg of iron per 100 g. In the present research, a chutney powder was developed by using dehydrated pumpkin leaf as a main ingredient. 100 g fresh pumpkin leaf on dehydration yielded 19 g of powder. Dehydrated pumpkin leaf powder is a concentrated source of micronutrients. The Traditional coconut chutney powder was used as the basic recipe and varying quantities of dehydrated pumpkin leaf (42 percent and 71 percent) was incorporated. Sensory analysis of the developed product was conducted by semi trained panel using nine - point hedonic scale in the laboratory of Food and Nutrition Department of Maharani Cluster University, Bangalore. The result showed that the variation with 42 per cent of dehydrated pumpkin leaf powder was found to be most acceptable and was on par with basic product with respect to appearance, colour, texture, flavour and taste. The developed chutney powder provides 144.65 mg of calcium and 1.06 mg of iron per serving (15 g). Daily consumption of chutney powder as an accompaniment with breakfast, lunch and dinner can meet nearly half of a day’s calcium requirement for an adult. Pumpkin leaf therefore has the potential to become an affordable source of micronutrients.