Subscribe Now Subscribe Today
Research Article

Acceptability Studies of Value Added Products with Purslane (Portulaca oleracea)

S. Tarkergari, K. Waghray and S. Gulla
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Acceptable, nutridense products were prepared using Purslane (Portulaca oleracea) to explore the possibility of utilizing fresh and dehydrated leaves and stalk in common dishes to increase the intake of greens as a source of micro and macro nutrients. Ten food products were developed and standardized out of which 6 were with the dehydrated powder 4 were with dhal and vegetable combinations. Spinach was used as a control. The nutrient content of the prepared recipes especially with reference to dietary fibre, protein, calcium and iron were higher than the control. Significant differences were observed in a few of the recipes in regard with the sensory attributes (Appearance, flavor, taste and overall acceptability) of portulaca oleracea recipes with that of control.

Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

  How to cite this article:

S. Tarkergari, K. Waghray and S. Gulla, 2013. Acceptability Studies of Value Added Products with Purslane (Portulaca oleracea). Pakistan Journal of Nutrition, 12: 93-96.

DOI: 10.3923/pjn.2013.93.96


1:  Anonymous, 1998. Big blooming purslane-big, beautiful and edible-Dolly Parton's pride.

2:  Anonymous, 2003. Gender perspective in farm and home management and utilization of underutilized foods towards household nutrition security. PSR-62, NATP/ICAR, 2000-2003.

3:  Balemie, K. and F. Kebebew, 2006. Ethnobotanical study of wild edible plants in Derashe and Kucha districts, South Ethiopia. J. Ethnobiol. Ethnomedicine, Vol. 2. 10.1186/1746-4269-2-53

4:  Balick, M.J. and P.A. Cox, 1999. Plants, People and Culture: The Science of Ethnobotany. Scientific American Library, New York, USA., ISBN-13: 9780716760276, Pages: 228.

5:  Dawkins, N.L. and J.A. Ward, 2010. Chemical and microstructural characteristics of purslane based high protein vegetable patties. Proceedings of the Meeting of the Institute of Food Technologists, July 19, 2010, Chicago, IL., USA -.

6:  Gopalan, C., B.V.R. Sastri and S.C. Balasubramanian, 2004. Nutritive Value of Indian Foods. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India, pp: 2-58.

7:  Hernando Bermejo, J.E. and J. Leon, 1994. Neglected Crops: 1492 from a Different Perspective (Plant Production Protection Series No. 26). Food and Agriculture Organization of the United Nation, Rome, Italy, ISBN-13: 9789251032176, pp: 303-332.

8:  Heyne, K., 1950. De Nuttige Planten van Indonesia [The Useful Plants of Indonesia]. 3rd Edn., Vol. 1, W. van Hoeve's-Gravenhage, The Netherlands and Bandung, Indonesia.

9:  Mohamed, A.I. and A.S. Hussein, 1994. Chemical composition of purslane (Portulaca oleracea). Plant Food Human Nutr., 45: 1-9.
PubMed  |  

10:  Nalwade, V., M. Manu, V. Kokil and V. Zanvar, 2005. Nutritional intervention for iron and vitamin A deficient school children. Int. J. Nutr. Diet., 42: 465-474.

11:  Odhav, B., S. Beekrum, U.S. Akula and H. Baijnath, 2007. Preliminary assessment of nutritional value of traditional leafy vegetables in KwaZulu-Natal, South Africa. J. Food Compos. Anal., 20: 430-435.
CrossRef  |  Direct Link  |  

12:  Pandey, M., A.B. Abidi, S. Singh and R.P. Singh, 2006. Nutritional evaluation of leafy vegetable paratha. J. Human Ecol., 19: 155-156.
Direct Link  |  

13:  Ranganna, S., 1986. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. 2nd Edn., Tata McGraw Hill Publishing Company Limited, New Delhi, India, ISBN-13: 9780074518519, pp: 595-645.

14:  Solomon, C. and N. Solomon, 1998. Charmaine Solomon's Encyclopedia of Asian Food. Periplus Editions (HK) Limited, Boston, MA., USA., ISBN-13: 9789625934174, Pages: 480.

15:  Susiarti, S., 1993. Portulaca L. In: Plant Resources of South-East Asia No. 8: Vegetables, Siemonsma, J.S. and K. Piluek (Eds.). Pudoc Scientific Publishers, Wageningen, The Netherlands, pp: 227-229.

16:  Vijayalakshmi, P. and R.P. Devadas, 1994. Enhancing the nutritive value of convenience foods by incorporating green leafy vegetables. Int. J. Nutr. Diet., 31: 333-338.

17:  Ward, J.A., N.L. Dawkins, J. Shikany and R.D. Pace, 2009. Boost for purslane. The World of Food Ingredients, April-May 2009, pp: 58-60.

©  2020 Science Alert. All Rights Reserved