A. Jyothi Lakshmi

TL;DR: In this paper, chemical composition of 13 locally available underutilized green leafy vegetables (GLV) was the objective of a study, and the results showed that four GLV had high iron content (13.15-17.72% of total carotene content) while the rest had lower levels (2.62-9.86%).

TL;DR: In this article, an interesting approach using leafy vegetable extract with antioxidative properties to prevent oxidative damage during storage of heated oils has been presented, where the ethanol extracts of leafy vegetables were added to refined sunflower and groundnut oils heated to frying temperature and stored for 4 weeks, analyzed for peroxide value that indicates the oxidative state of oils.

TL;DR: In this paper, the effects of cooking utensils on the total and bioavailable iron contents of five green leafy vegetables, along with related promoters and inhibitors, were investigated.

TL;DR: In this paper, the compositional influence of the matrix on the mineral bioaccessibility of watermelon seeds was investigated and the results showed that watermelon seed components exhibited good functionality with good macro and micronutrient density and can find application in many food products.

TL;DR: In this article, the effect of substitution of wheat flour with a combination of soy protein isolate, oat bran and chickpea flour (SPOBCP) at the levels of 20, 40% and 60% and addition of combination of additives such as fungal α-amylase, dry gluten powder, sodium stearoyl-2-lactylate, hydroxypropylmethylcellulose (CA) on the rheological and nutritional characteristics of bread was studied.