Exploring Computational Evaluation of Nutritional Contents from Green Veggies

Deepa R. Deshpande, Dr. Rupali B. Kulkarni

Abstract: Deficiency of proteins, vitamins and minerals is a major nutritional constraint of good health. Marasmus and kwashiorkor diseases are the consequences of protein malnutrition in children. In developing countries like India the increasing demand of proteins can be met by the use of leaf proteins extracted from green leafy vegetables. Seven plants spinach, coriander, Fenugreek, Safflower, Portulaca, Tandulaja and Rumex (Chuka) were cultivated and tested for their nutritional quality. The technique of green crop fractionation was applied in selected green leafy vegetables and it was studied comparatively for good quality of leaf proteins. Since Plant leaves have vitamins, minerals and essential amino acids and when consumed in adequate amounts they can supplement protein to a body.

Keywords: Green crop fractionation, GCF, pressed crop residue, PCR, leaf protein concentrate, LPC