Dried ponnaganni leaves (Alternanthera sessilis): A nutritious product with the potential for value addition

Dr. R. Sahul Hameed; J. Kowsalya

doi:10.46947/joaasr322021152

Authors

Dr. R. Sahul Hameed Assistant Professor,Department of Home Science, School of Sciences, The Gandhigram Rural Institute Deemed To Be University, Dindigul, Tamilnadu, India,
J. Kowsalya M.Sc. Food Science and Nutrition student, Department of Home Science, School of Sciences, The Gandhigram Rural Institute Deemed To Be University, Dindigul, Tamilnadu, India.

DOI:

https://doi.org/10.46947/joaasr322021152

Keywords:

Ponnaganni- Cooking - Proximate analysis -Functional properties - Phytochemicals

Abstract

Green leafy vegetables are an excellent source of nutrients like vitamins, minerals and dietary
fibre and widely included in a habitual diet of the rural populace. Due to their perishable nature and
seasonal availability, fresh green leafy vegetables are processed quickly and cooked before it served for
human consumption. Considerable efforts have taken to increase the shelf life of green leafy vegetables
by conventional drying methods and presumed as a low-cost/convenient technology in many parts of the
world. Hence, this study aimed to preserve Ponnaganni (Alternanthera sessilis), underutilized green
leafy vegetables,through cabinet drying and determine the impact of cooking the leaves before drying on
its nutritional, functional and phytochemical quality. Collected Ponnagannileaf bundle from the local
vegetable market were cleaned, washed, separated the leaves then cooked by boiling for 20 min,
simmering for 10 min and steaming for 10 min. The cooked and uncooked leaves were dried at 60ºC for
4-5 hours in a cabinetdrier, made into powder and stored in the air-tight containers under refrigeration
temperature. The quality of dried leaves was assessed by analyzing their nutrient content, functional
properties and phytochemical profile as per the standard methods. Results of the nutrient analysis
revealed that dried Ponnaganni leaves were high in protein (24.25g%), minerals (18.94g%) and crude
fibre (8.13g%) and low in moisture (6.69%). Also the dried leaves exhibited high water absorption
capacity (3.82 g/g), oil absorption capacity (1.66 g/g) and emulsifying activity (41.05%). Phytochemical
screening reports that aqueous extract of dried Ponnaganni leaves were loaded with many
phytochemicals except anthocyanin. The cooked leaves showed a noticeable change in the nutrients
content, functional properties and phytochemical profile compared to uncooked leaves. The findings
suggest that dried Ponnaganni is a nutritious product and it can be used in food formulations that
necessitate high protein, minerals and fibre.