NUTRITIONAL AND ORGANOLEPTIC EVALUATION OF VALUE ADDED PRODUCTS MADE BY INCORPORATING FRESH CABBAGE OUTER LEAVES AND STEMS

Green leafy vegetables are used since ancient periods as a source of food as they contain many nutrients and minerals which are helpful in maintaining human health. Cabbage (Brassica oleracea or B. oleracea var Capitata, var. tuba) is a member of the genus Brassica and the mustard family, Brassicaceae. Several other cruciferous vegetables (sometimes known as colecrops) are considered cultivars of B.oleracea, including broccoli, collard greens, Brussels sprouts, kohlrabi and sprouting broccoli. We only use upper portions of the leaves and throw away the remaining parts of the leaves like stems and roots. These stems, peels and roots are known as kitchen waste. We can incorporate these to develop value added products. Cabbage stems and outer leaves were washed and blanched. Fresh cabbage outer leaves and stems were added at 10, 20 and 25g into the Parantha and mathri. All the samples were subjected to sensory and physiochemical evaluation.