NUTRITIONAL STATUS OF FOOD PRODUCTS DEVELOPED FROM Salicornia brachiata

Author(s): Sudeshna Biswas*, Nabonita Pal, Pavel Biswas, Sufia Zaman and Abhijit Mitra

Abstract: The present study systematically investigated the nutritional potential of two types of food products (samosa and kachuri) developed from Salicornia brachiata. Apart from estimating protein, carbohydrate, fat and fibre, minerals like calcium, sodium and potassium were also analysed in the food products prepared by mixing variable proportions of semi-dried Salicornia leaves. Significant variations in biochemical composition were observed between the food products (p ≤ 0.01). This may be attributed to mixing of different proportions of potato (in case of samosa) and sattu (in case of kachuri) with Salicornia semi-dried leaves during the preparation of the food products. Development of alternative livelihood from mangrove associate halophytes is the take home message of this research programme.

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