Retention of total and beta-carotenes from fresh radish leaves in shallow-fried, steamed/sauteed and baked products of western India

Three cereal/pulse-based recipes of Gujarat were developed and standardized so as to incorporate maximum amount of fresh radish leaves using the Compo site scores and Hedonic scores tests for organoleptic evaluation. These wer e: dhebra (shallow-fried) with 75 g of fresh radish leaves in 100 g of mix, muthia (steamed) with 75 g of fresh radish leaves in 100 g of mix and hand wa (baked) with 40g of fresh radish leaves in 100 g of mix. The retention o f beta -carotene in these products was also estimated. The results showed t hat shallow-fried dhebra retained 82 %, followed by steamed and sauteed mut hia (68 %) and handwa which called for prolonged heating, retained only 36 % of beta -carotene. However, all the three products were nutrient dense wi th high amounts of both macro and micro nutrients and can be promoted to co mbat vitamin A deficiency as well as in the supplementaty feeding programme s to prevent overall malnutrition in the community.