Dehydrated greens as natural fortificant for Combating Micronutrient Deficiencies
Journal Title: International Journal for Research in Applied Science and Engineering Technology (IJRASET) - Year 2016, Vol 4, Issue 8
Abstract
Micronutrients are substances which are needed only in minuscule amounts. They are known as “magic wands” as they enable proper growth and development. These nutrients are needed by the body in minute amounts and play leading roles in the production of enzymes, hormones and other substances, helping to regulate growth activity, development and functioning of the immune and reproductive systems. Micronutrient deficiency is better known as hidden hunger, World Health Organization identified Iron, Vitamin A and Iodine as the “Big 3” that affect at least one-third of the world’s population. Various researches done on food products in fresh or processed form has showed significant results in combating micronutrient deficiencies. In India, various types of under-utilized foods are available for eg green leafy vegetables which are rich in micronutrients but are discarded or used as animal fodder due to unawareness and ignorance. Among the plant foods green leafy vegetables are the cheapest, locally available food rich in micronutrients. Propagation and promotion of the less utilized green leafy vegetables is thus essential. Besides this because of lack of nutrition education and their perishable nature, people are unaware of their rich composition. Green leafy vegetables can be processed and preserved both at commercial and house hold level by simple methods like blanching and dehydration thereby improving their shelf life and ensuring their daily consumption.
Authors and Affiliations
Swati Vyas, Deepika Mehta
Keywords
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