Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours.

Autor: Adhikari BM; Department of Food Technology National College of Food Science and Technology Kathmandu Nepal., Bajracharya A; Department of Food Technology National College of Food Science and Technology Kathmandu Nepal., Shrestha AK; Nutrition and Food Science, School of Science and Health Hawkesbury Campus, University of Western Sydney Penrith NSW 2751 Australia.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2015 Aug 07; Vol. 4 (1), pp. 119-24. Date of Electronic Publication: 2015 Aug 07 (Print Publication: 2016).
DOI: 10.1002/fsn3.259
Abstrakt: Stinging nettle (Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively higher level of crude protein (33.8%), crude fiber (9.1%), crude fat (3.6%), total ash (16.2%), carbohydrate (37.4%), and relatively lower energy value (307 kcal/100 g) as compared to wheat and barley flours. Analysis of nettle powder showed significantly higher level of bioactive compounds: phenolic compounds as 129 mg Gallic acid equivalent/g; carotenoid level 3497 μg/g; tannin 0.93 mg/100 g; anti-oxidant activity 66.3 DPPH inhibition (%), as compared to wheat and barley. This study further established that nettle plants as very good source of energy, proteins, high fiber, and a range of health benefitting bioactive compounds.
Databáze: MEDLINE
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