Physical-Functional Properties and Characterization of Green Leaves in Nalgonda District, Telangana State: Nontimber Forest Products

Abstract

Naturally grown green leafy vegetables contribute nutrients, fiber, antioxidants, dietary diversity, household food security, income, and livelihood to rural people. Due to their good vitamin, mineral, and fiber properties, green leaves are considered to be protective foods. The physical-functional properties of four fresh and dried (Aerva lanata, Corchorus olitorius, Celosia argentea, and Leucas aspera) uncultivated green leafy vegetables available in Nalgonda District of Telangana State, India, were analyzed and compared. The results of the study reported that fresh Aerva lanata has high pH and fresh Corchorus olitorius has highest relative reconstitution capacity. It was found that fresh Celosia argentea has high shrinkage and dehydration ratio, and the leaves of Leucas aspera had high rehydration capacity. Dried leaf powder of Aerva lanata has high flowability, cohesiveness, pH, total soluble solids, water-retention capacity, and oil-retention capacity. Dried Corchorus olitorius was found to have high bulk density, tapped density, and rehydration capacity on dried weight basis. Leucas aspera powder had a high water absorption index and hydrophilic-lipophilic index. It was found that water activity of all the leaf powders is below 0.5 so they can be stored at room temperature. Physical and functional properties of uncultivated greens powders help in development of value-added products, product-specific equipment, and behavior of leaf powders at processing and packing levels.