Production of high nutritional value crackers from some processed vegetables

Vegetables are critical to good health, and certainly good for all age categories as it forms an important portion of a healthy diet. Nutritional, chemical composition, physical properties and sensory quality characteristics of vegetables crackers made by mixing wheat flour and fresh, puree and dried for carrot, beetroots and turnip leaves were studied. Wheat flour and puree of turnip leaves, carrot and beet and their powder were mixed in the ratio of 100:00, 90:10 and 80:20 individually. The results showed a significant increase in the antioxidant activity (DPPH) in carrots, beets and fresh turnip leaves, and its decrease after processing (puree and dried). It was noted through this study that the total flavonoids were higher in the puree samples than the fresh ones. Turnip leaf showed a significant increase in phenols and total flavonoids in the case of pureed and dried samples. There were slight significant changes in the anthocyanin pigment in beets after boiling, and the changes were not noticeable in the state of chlorophyll and carotenoids after boiling and drying in turnip leaves and carrot, respectively. The content of protein and fiber were significantly increased in samples containing turnip leaves, as well as iron, zinc, phosphorous and calcium in samples containing beets and turnip leaves.