Development and Nutritional Profiling of Commonly Used and Underutilized Vegetables Incorporated Instant Powders

Background: Presently, due to changing in life style of the people and desire for more leisure time, there is considerable change in food habits with a strong demand for processed food products. This trend has also resulted in huge demand for processed vegetables in markets for use in convenience foods, dry salad mixes, dehydrated soups, pizzas, etc. Interestingly, the literature on utilization of vegetables for preparation of chutney powder is not available. Thus, there exists a need to develop suitable technology for the development of vegetable based instant chutney powder that will not only check the losses but also generate additional revenue for the growers. Methods: The work was done in the year 2019-2020. The vegetables were collected from the local market at Rajendranagar of Telangana state. After the preliminary processing, the vegetables were blanched and with different formulations 3 best selected powders were analyzed. Result: The results of the study found that addition of vegetables and underutilized green leafy vegetables improved the sensory quality, protein, crude fiber, in incorporated instant chutney powder than the control sample.