Standardization and nutritional quality evaluation of an uncultivated green
leafy vegetable (Aerva lanata) incorporated instant chutney powders

Uncultivated green leafy vegetables (UCGLVs) play a signi

icant role in socio socio-economic, cultural, nutritional and

ethnomedicinal status of tribal and rural people of underdeveloped and developing countries. However, scienti

ic studies on the
nutritional, pharmaceutical activities and value addition of these UCGLVs are limited. Hence, the present study dealt with the
standardization and nutritional quality evaluation of Aerva lanataincorporated instant chutney powders. Aerva lanata is a
seasonal, naturally grown underutilised green leafy vegetable used in Nalgonda district, Telangana state, India. Consumption of
instant chutney powders with rice and some breakfast items is a common practice in rural areas of Nalgonda district. And so, the
freshly collected Aerva lanata leaves were washed, shade-dried, and incorporated into instant chutney powders. The developed
products along with its control were analyzed for organoleptic and nutritional quality. The results of the study found that 50% leaf
powder incorporated chutney powder was best accepted. The incorporation of leaf powder signi

icantly (p≤0.01) increased the

protein, crude

iber, ash, total and beta carotenoid content of instant chutney powders. When compared to the control (ICC), calcium
(25.49%), iron (48.31%), zinc (43.05%), copper (36.49%), manganese (97.86%), phosphorus (3.13%), sodium (38.01%) and
potassium (46.27%) content as well as antioxidants activity of selected chutney powder was highly increased. The study found that
instant chutney powders developed from Aerva lanatawere are not only attractive in sensory parameters due to the color, but they
are also bene

icial in maximizing the health bene

its due to the rich source of nutrients, antioxidants and radical scavenging activity

present in the products.