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International Journal of Home Science
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International Journal of Home Science

2019, VOL. 5 ISSUE 3, PART D

Effect of processing on nutritional and anti-nutritional composition of curry leaves (Murraya koenigii)

Author(s): Manohar Lal and Navjot Kaur
Abstract:
Fresh and dehydrated curry leaves were analyzed for their nutritional and anti-nutritional composition. The moisture content of fresh curry leaves were found to have significantly higher amount i.e. 63.60 percent than that of dehydrated curry leaves i.e. 1.83 percent. The protein, fat, fibre, ash, carbohydrate and energy content of dehydrated curry leaves were found to be significantly higher than that of fresh curry leaves. Calcium and iron content of dehydrated curry leaves were found to be significantly higher i.e. 2111.70 and 10.44 mg/100g. Highest β-carotene content was found in fresh curry leaves i.e. 7427 µg/100g. Vitamin C content was also found to be highest in fresh curry leaves. There was significant increase in methionine and lysine content of dehydrated curry leaves as compared to fresh curry leaves. Curry leaves were also studied for their anti-nutritional components and it was found that dehydrated curry leaves contain highest amount of oxalates and phytate phosphorus.
Pages: 186-190  |  26 Views  9 Downloads
How to cite this article:
Manohar Lal, Navjot Kaur. Effect of processing on nutritional and anti-nutritional composition of curry leaves (Murraya koenigii). Int J Home Sci 2019;5(3):186-190.
International Journal of Home Science