International Journal of Home Science
2016, VOL. 2 ISSUE 1, PART A
In vitro bioavailability of calcium in products incorporated with green leafy vegetables
Author(s): A Gupta, K Gangwar, R Parihar
Plant foods high in calcium were collected from representative markets in Allahabad. The purpose of this research was to study the bioavailability of calcium in products prepared from green leafy vegetables. Products were prepared from green leafy vegetables (fenugreek and cauliflower leaves) respectively and analyzed for proximate composition, mineral, total carotene and in vitro calcium bioavailability (by equilibrium dialysis after simulated gastric digestion method). Prepared product were found rich in protein, calcium, iron, and total carotene content. In vitro high level of dialysable calcium was found 29.5 percent in paneer fenugreek pakoda and 15.7 percent in paneer cauliflower stuffed paratha. Thus Calcium bioavailability was found more in fenugreek leaves as compared to cauliflower leaves.
How to cite this article:
A Gupta, K Gangwar, R Parihar. In vitro bioavailability of calcium in products incorporated with green leafy vegetables. Int J Home Sci 2016;2(1):05-08.