National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
An investigation entitled “Development of value added food products with incorporation of colocasia leaves (Colocasia esculenta)” was under taken to develop various value added products. For the preparation of products with fresh colocasia leaves, the colocasia leaves were boiled and then added in the products with different variation. The products prepared with the fresh colocasia leaves were colocasia dhapata, colocasia masala vada. Prepared products were evaluated for sensory characteristics and highly accepted products were analyzed for nutrient content and storage study was also carried out. Results indicated that 10 per cent fresh colocasia leaves can be incorporated in colocasia dhapata, colocasia masala vada. It is found that colocasia masala vada can be stored for three days, colocasia dhapata for four days can be stored in acceptable condition in aluminium foil. Colocasia leaves are rich in calcium so the calcium content of the products will be increased and will be useful to combat calcium deficiency. Colocasia leaves are also rich in minerals like iron, copper, zinc and manganese so the addition of colocasia leaves will be helpful to cure micronutrient deficiencies.
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