Authors : V. G. Manwatkar
Page Nos : 42-48
Description :
The aim of this study was to evaluate the nutritional value of common plant leaves and determine the
feasibility of using them as a vitamins and other nutritional supplement. The leafy vegetables are consumed as a source
of protein, vitamins and minerals. Leaf protein concentrate (LPC) was extracted from green foliages of some wild and
cultivated plants by heat coagulation method. In leaf extract (LE) and leaf protein concentrates (LPCs) the content of
crude fat, vitamins like niacin and ascorbic acid has been studied. The plants like Brassica juncea, Brassica napus,
Brassica oleracea (Cultivated). Chenopodium album, Goniocaulon indicum, Tridax procumbance, Vigna trilobata, Digera
muricata, Celosia argentea and Ocimum americanum (wild) were selected for study. The LE and LPC extracted from these
plants was used for nutritional studies.
