Retention of quality characteristics of dehydrated green leaves during storage.

@article{Negi2001RetentionOQ,
  title={Retention of quality characteristics of dehydrated green leaves during storage.},
  author={Pradeep Singh Negi and Susanta Kumar Roy},
  journal={Plant foods for human nutrition},
  year={2001},
  volume={56 3},
  pages={285-95}
}
Green leafy vegetables are the most underexploited class of vegetables despite high nutritional value. Reports on nutritional composition and storage of some of the fresh leaves are available but the storage behavior of dehydrated leaves apparently has not been studied. Therefore, in the present study, two green leafy vegetables, savoy beets (Beta vulgaris var. bengalensis) and fenugreek (Trigonella foenum graecum) were dehydrated in a low temperature drier and stored for 9 months under ambient… CONTINUE READING
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