Production Technology for Preparation of Drumstick Leaves Powder - Jethva, K. R.;Singh, Deep
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The Book "Production technology for preparation of drumstick leaves powder" gives brief ideas about how to increase the shelf life of green leafy vegetables by different drying methods and convert it into a value added products like powder. Drumstick leaves powder are rich sources of vitamins like vitamin-A in the form of beta-carotene, ascorbic acid, riboflavin, folic acid; minerals like calcium, iron, potassium, sodium and phosphorous etc. The quality of the dehydrated product in terms of rehydration ratio, color and flavor retention can be improved by dehydration method. This book…mehr

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Produktbeschreibung
The Book "Production technology for preparation of drumstick leaves powder" gives brief ideas about how to increase the shelf life of green leafy vegetables by different drying methods and convert it into a value added products like powder. Drumstick leaves powder are rich sources of vitamins like vitamin-A in the form of beta-carotene, ascorbic acid, riboflavin, folic acid; minerals like calcium, iron, potassium, sodium and phosphorous etc. The quality of the dehydrated product in terms of rehydration ratio, color and flavor retention can be improved by dehydration method. This book illustrated with different drying condition with pretreatment with all details and photographs to enhance the quality of publication. This book is highly suitable for the student's, farmers, entrepreneurs and others researchers who are involved in farming, processing and value addition of vegetables.
Autorenporträt
Prof.K.R.Jethva working as an Assistant Professor at College of Agricultural Engineering & Technology, Anand Agricultural University, Godhra. He has more than 10 years of experience in teaching and research in the University and other reputed organization/institute like IIM, Ahmedabad and Reliance Retails. Many publications/books in his credits.