|
Green Leafy Vegetables
FLOW CHART FOR THE PREPARATION OF DEHYDRATED GREENS POWDER
![](dehydrated green powder.jpg)
VALUE ADDED PRODUCTS FROM CABBAGE
-
Select matured clean cabbage
-
Shred it to 5 mm size and mix with 2.5 % salt
-
Pack it layer by layer in a container, 2/3 height
-
Seal hermetically and allow for natural fermentation at room temp.
-
Blanch it at 70 ![](http://agritech.tnau.ac.in/postharvest/images/degree_celcius.gif) for 10 min, after 28 days
-
Store under shade in clean place and use it within four months
Benefits
-
Fermented cabbage releases isothiocyanate from glucosinolate present in the cabbage, which fights against cancer.
-
Consumption of value added cabbage reduces the risk of cancer on breast, lungs and colon
-
Reduces post harvest losses during peak season and also has export potential.
FLOW CHART FOR PREPARATION OF LEAF POWDERS
![](leaf powder.jpg)
FLOW CHART FOR PREPARATION OF CURRY LEAF POWDER CORIANDER LEAF POWDER BASED MIXES
![](curry leave powder.jpg)
PREPARATION OF GREENS BASED READY-TO-USE VEGETABLE SOUP MIX
![](veg soup mix.jpg)
Technologies Available
* - Post Harvest Technology Centre, TNAU, Coimbatore.
** - Home Science College and Research Institute, TNAU, Madurai. |