Formulation and characterization of leafy and non leafy vegetables based mix soup formulations

Abstract

To encourage translational and value added product development of endemic and underutilized horticultural produces current Ph D thesis is targets upon a robust experimental and design methodology to formulate and characterize leafy and non leafy vegetable based mix soup recipes with high nutritional content in terms of proximate vitamin C and antioxidant activity characteristics The targeted leafy and non leafy vegetables in the thesis includes Kolmou Ipomoea aquatica Forssk Pui Basella...