Innovative Creation of Nutrient Dense Food From Vegetables Powder

Worldwide, millions of tons vegetables are produced but majority of this surplus produce goes to waste prior finding place on the food table. Postharvest losses of vegetables in Pakistan are highest i.e. up to 45%. Failure to convert high value and underutilized vegetables to value added foods of economic significance does not only escalate risks of poor access of vegetables in consumer market but also contribute to the burden of food insecurity and nutritional inadequacies among economically weaker population groups. Nexus to the problem stated, this study was planned to investigate functional, nutritional, toxicological, rheological properties of microwave heat treated, blanched, acid and base treated vegetables powders i.e., spinach, cabbage and potato powders. The study also probed the proximate composition, mineral profiling, toxicological, textural and organoleptic features of spinach, cabbage and potato powders supplemented unleavened flatbread (chapatis) at @ 2.5 - 10%.