Process Improvement To Enhance The Nutritional Quality of Indian Fermented Food (Gundruk)

International Journal of Human Genetics Medical Biotechnology and Microbiological Studies
ISSN (Online) 2319-1732 : Volume 1 , Issue 2 , October 2012-10-12

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Process Improvement to Enhance the Nutritional
Quality of Indian Fermented Food (Gundruk)
Feby Lucose, K. Sundar and Prathapkumar Halady Shetty*
Department of Food Science and Technology, Pondicherry University, India
shetty.fst@pondiuni.edu.in
Abstract:
Gundruk is an important fermented
vegetable food in the local diet of the Sikkim
Himalayas which is prepared at individual household.
Present study improves the preservation and
nutritional value of a traditional fermented food
Gundruk by various dehydration processes. The raw
materials used for the preparation of gundruk are rich
in carotenes and vitamin C. Carotene content per 100
gram of the cabbage is 120 microgram, radish leaves
is 13000 micro gram and mustard leaves is 2622
microgram. Vitamin C content of cabbage is 124 mg
and radish leaves is 106 mg. During the traditional
process of gundruk fermentation, there is 90% loss in
carotenes and most of the vitamin C is also lost. This
is mainly due to sun drying of the fermented leaves.
Improved methods of drying might reduce the
vitamin loss. The study concludes that introduction of
gundruk can be taken up as a new product
development which will not only confer nutritional
benefits to the people but also help in utilizing the
otherwise wasted vegetable leaves and can be
introduced globally.

Key words:
Gundruk, Fermented food, Dehydration, Cabbage

1. INTRODUCTION
Traditional foods form an integral part of cultural,
religious as well as regional identity of a population
and have been evolved as the result of tradition and
empirical experiences of generations over a period.
These foods play an important role in food and
nutritional security of these populations, especially in
the rural and semi urban areas. As a result of
globalization and better socio economic status,
consumers have varied lifestyle and consumption
preferences. This has reduced the consumption of
certain traditionally consumed products at the
household level. However, many of these products
have tremendous nutritional and health value. In this
connection, value addition to these traditional
products by making them widely acceptable and also
to enhance their nutritive and health benefits through
technological intervention is extremely important.
Commercialisation of traditional foods not only has
positive effects on rural economies, will also play a
role in preventing the vanishing of these traditional
foods. . According to UNESCO, traditional foods are
slowly getting extinct and as many as are already
extinct. Protection of traditional foods allows the
protection of cultural heritage, consumers, and local
producers. It allows job creation, and especially an
increase of womens contribution to the economy. It
guarantees production according to food safety
regulations, and contributes to the promotion of a
country [1]. Among traditional foods sold worldwide,
Beaujolais Nouvea wine and Quiche Lorraine from
France, Kimchi from Korea, Arepas from Venezuela,
Feijoada from Brazil, Silig from Saudi Arabia sushi,
natto from Japan, idli, dosa, dhokla of India, pizza,
pasta, ricotta of Italy can be given as examples.
Most of the traditional foods connected with each
country are actually the fermented foods produced
and consumed regionally in that country. Fermented
foods appreciate worldwide popularity as attractive,
wholesome and nutritive components of our diet.
These foods produced on large scale employing

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variety of ingredients and manufacturing practises
[1].
Fermentation is also of economic importance in areas
or for populations where preservation technologies
such as cold storage and other techniques cannot be
used for lack of resources or facilities. In such
situations fermentation can be an affordable
technology, which if applied correctly, results in the
safe preservation of foods [2].
With technological intervention, it is possible to
enhance the nutritional quality of traditional foods
leading to reduction in the loss of valuable vitamins
and other nutritionally important component. Sun
drying is traditionally used as the major preservation
method throughout the world. However, sun drying
also results in the substantial loss of valuable
nutritional components. There are many modern
methods available for drying of foods like, freeze
drying makes better preservation of nutrients of the
food material.
Gundruk is one of the widely consumed fermented
foods in the North East parts of India and Nepal.
Gundruk is nutritionally very rich and is also
produced from the vegetable components normally
discarded during cooking process. However,
gundruk, like many other fermented foods, does not
fid appealing to consumers who traditionally
consume it due to its specific fermented flavour [3].
In the present study, various modern drying methods
are compared with respect to retention of nutrients
and also formulation of new recipes making the
product widely acceptable.
2. METERIALS AND METHODS
2.1. Preparation of Gundruk
Taking into consideration the availability of
vegetable leaves in the local market, two leaves were
selected for the present study to prepare Gundruk
(outer leaves of cabbage and cauliflower). The leaves
were first wilted in a well-ventilated room for one
day and then washed in normal tap water thoroughly
and then rinsed in lukewarm water (30-40 C).
The leaves were then spread out to dry under shade.
Care should be taken not to dry the leaves completely
but the leaves should be slightly moist for crushing.
Crushing was done using a mortar and pestle. The
veins of the leaves should be well crushed. The
crushed leaves were then packed tightly in
polyethylene zip pouches and transferred to air tight
container. The leaves were allowed to ferment at 25
C for 5-7 days. The leaves should retain some
amount of moisture during fermentation, or else
undesirable growth of yeasts and molds will take
place. So to prevent this, the leaves should not be left
to dry completely off moisture before crushing and
also a temperature of 25 C should be maintained
during the fermentation period.
2.2. Drying
The fermented leaves were then subjected to drying
by three methods sun drying, hot air drying and
freeze drying. In hot air drying, the leaves were dried
at 50 C for four hours. Freeze drying was done using
VIS-TRIS Wizard Freeze drier. Drying kinetics was
studied for hot air oven dried cauliflower and
cabbage Gundruk. The samples were filled in petri
dishes uniformly and the weight of the petri dishes
noted. The petri dishes were kept in preheated hot air
oven at 50 C. After 30 minutes interval one set of
petri dish is taken out, cooled and weighed to a
constant weight. In another petri plate, same amount
of sample is taken and kept in a hot air oven at 120
C for 2 hours and then cooled in a desiccator and
when constant weight is recorded, it gives the bone
dry weight of the samples. Moisture content of the
sample is expressed as moisture content on dry basis
(MCDB = moisture in sample/amount of bone dry
matter) and drying rate (= MCDB / drying
time).MCDB can be plotted against time in minutes
to give Drying Curve. Drying Rate Curve is obtained
by plotting drying rate against time.
2.3. Chemical analysis
2.3.1. Determination of Vitamin-C
25g of sample was extracted with aliquots of 6%
H
3
PO
3
, filtered into a 100ml volumetric flask by
decantation re extracted 3 times with few ml each
time of H
3
PO
3
. Filtered into the same flask and made
up to volume to 100ml. To 5ml of Vitamin-C extract,
suitably diluted, add 5ml of 3% H
3
PO
3
and titrated

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against the standard dye solution. Vitamin-C
(mg/100g) is calculated from the below formula:
Vitamin-C (mg/100g) = Titre value x Dye factor x
Volume made up x 100 / Volume taken for titration x
Sample weight
2.3.3. Antioxidant potential (AOP)
AOP of the sample can be measured using DPPH
method, a simple method that has been used to
determine the antioxidant potential of foods using
stable 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical.
100 grams of sample is extracted using methanol
(about 100ml) using orbital shaker. The methanol
extract is concentrated to 5- 10 ml using rotary
evaporator. 250 micro litre of this extract is taken in
100ml volumetric flask and volume made up using
methanol. 100 micro litres of extracts was taken and
the volume made up to 100 millilitre using methanol.
3ml DPPH solution is taken in a test tube and
incubated in the dark for 30 minutes. After which,
absorbance was measured at 517 nm. Methanol is
taken as blank and absorbance set to zero in the
beginning. Vitamin C (0.1mg/ml) was used as
standard. Total Antioxidant Activity is calculated
using the formula;
TAA (%) = (Absorbance of control absorbance of
sample) x 100/ (Absorbance of control)
2.3.4. Estimation of total carotenoids
10g of sample was extracted with acetone in mortar
and pestle, decanted the supernatant and repeated the
step with acetone till the residue becomes colourless.
The extract is filtered into 250 ml volumetric flask
and volume made up with acetone. 20 ml of ether
was taken in a separating funnel and 25 ml of acetone
extract was added, water was added from the side
until water layer is free of all fat soluble pigment.
Drain of water layer, wash the ether layer 5-10 times
with 10ml portion of distilled water until the ether
layer is free of acetone. The ether extract is carefully
separated and scanned using UV visible
spectrophotometer (Shimadzu) to find out the
absorption maxima. Total carotene content was
calculated using the formula:
Total carotene content = (3.857x max volume made
up x100) / sample weight
2.3.5. Estimation of acidity
The acidity is determined in triplicate by taking an
aliquot of the sample (10 ml) with distilled water (40
ml) and titrated with 0.1N NaOH by using 3 drops of
phenolphthalein solution as indicator. The titre value
is noted and acidity is calculated by using the
standard formula (Ranganna, 1999). The results were
expressed as percentage anhydrous lactic acid.
Acidity (% lactic acid) = (6.4 x Titre value x
Normality of NaOH) / weight of the sample
2.4. Product development
Following three different products were developed
incorporating Gundruk (cabbage and cauliflower,
1:1):
Gundruk - groundnut chutney mix
Gundruk dehydrated squid mix
Gundruk dry prawn mix
Gundruk - groundnut chutney mix: For preparing
Gundruk-groundnut chutney powder, 200g of
groundnut was roasted and powdered in a grinder.
15g of dried red chillies, fried in oil and ground was
added to the groundnut powder and mixed
thoroughly. Salt was added for taste. Gundruk
(ground to fine powder) was then added at 20, 30 and
40% to different batches.
Gundruk dehydrated squid mix: Squid was
dehydrated at 70
o
C for 4 hours, powdered and spices
(red chilli powder, cumin seeds, pepper), Bengal
gram flour and salt were added. To this Gundruk was
fortified at 20, 30 and 40%.
Gundruk dry prawn mix: 200g dry prawn (small)
was roasted to golden brown, cooled crushed 15g of
dried red chillies, dry roasted and ground was added
to the groundnut powder, prawn powder added to this
and mixed thoroughly. Salt was added for taste.
Gundruk was then added at 20, 30 and 40% to
different batches.
Sensory evaluation of Gundruk (dried by the three
different methods) products was done by a panel of
ten judges. The parameters considered were colour,
taste, odour, texture, appearance and over all
acceptability. The panellists used 9 point hedonic
scale to rate the individual attributes numerically.

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Scores were assigned from like extremely to dislike
extremely.
3. RESULTS
Moisture content on dry basis was calculated for the
samples at an interval of 30 minutes. The table 1
shows that there is a steady decrease in moisture
content during the first 60 minutes. The change in
moisture content is then nearly constant for the next
30 minutes, after which the moisture content
decreases gradually. The table 1 shows that drying
rate is at its peak within first 30 minutes and
decreases gradually thereafter.
3.1. Product Recovery
The recovery of Gundruk dried by the three different
methods was estimated. The results are tabulated in
table 2. Recovery after drying was seen highest in hot
air oven drying for both cabbage and cauliflower
leaves. Sun drying gave the least amount of product.
This may be due to greater removal of moisture in
this method when compared to the other two
methods.
3.2. Moisture estimation
Moisture content of fresh leaves, fermented,
sundried, hot air oven dried and freeze dried leaves
were measured. The results are presented in table 3.
Sundried Gundruk was found to contain the least
moisture. But all the dried Gundruk samples were
found to contain moisture level within acceptable
limits.
3.3. pH Estimation
The pH of fermented leaves, sundried, hot air oven
dried and freeze dried samples were determined. pH
of the samples increased slightly on drying this may
be due to reduction of lactic acid content on drying.
The pH of all the samples was in the range of 4.64 to
5.26 thus, the product falls in the category of low
acid foods (Table 4).
3.4. Acidity
Acidity of the samples was determined by titration
method, in terms of lactic acid as it is the
predominant acid produced by LAB. Fermented
leaves were found to have the highest acid content
followed by freeze dried and sundried Gundruk
samples. Acidity of hot air oven dried Gundruk
sample was found to be the lowest (Table 5).
Table 1: Moisture content on dry weight basis (MCDB) and drying rate of cabbage and cauliflower Gundruk samples
Time
(min)
MCDB (g) Drying rate (g/min)
Cabbage Cauliflower Cabbage Cauliflower
0 4.479 5.173 - -
30 2.85 3.651 0.095 0.1217
60 1.79 2.759 0.029 0.046
90 1.515 2.65 0.017 0.029
120 0.705 1.926 0.006 0.016
150 0.418 1.409 0.003 0.009
180 0.216 0.917 0.001 0.005
210 0.056 0.811 0.0003 0.004
240 0.013 0.417 - -

Table 2: Recovery of Gundruk during various modes of drying
Method of drying Cauliflower Cabbage
Sun drying 52% 51.56%
Hot air drying 57.30% 59.10%

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Freeze drying 54.02% 57.28%

Table 3: Mean and standard deviation values of moisture content
Sample type Cabbage MeanStd dev Cabbage MeanStd dev
Fermented leaves 83.81.1 82.11.2
Sundried Gundruk 14.61.2 14.30.5
Hot air dried Gundruk 17.90.8 17.20.5
Freeze dried Gundruk 16.20.2 16.60.4

Table 4: Mean and standard deviation values of pH
Sample type
Cauliflower Cabbage
Mean Std dev Mean Std dev

Table 5: Mean and standard deviation values of acidity (in % lactic acid)
Sample type
Cauliflower Cabbage

3.5. Vitamin C analysis
Vitamin C content was analysed for the samples to study
which drying treatment helped in preserving the maximum
amount of vitamin C leaves (Table 6). Vitamin being heat
labile, is easily degraded when exposed to heat and oxygen.
It also destroyed on crushing and cutting of leaves. Hence,
some loss was seen in the vitamin C content when
compared to that of raw fresh. Vitamin C loss was the
highest in sun drying was 85.2% and 87.2% in cabbage and
cauliflower leaves respectively (Table 7), which is
expected as it is an uncontrolled method of drying. Freeze
drying was found to be the most effective method of drying
in terms of vitamin C loss, which was the least at 15.5%
and 17% for cabbage and cauliflower leaves respectively.
3.6. Carotene content
The carotene content of raw leaves, fermented leaves,
sundried, hot air oven dried and freeze dried leaves were
estimated and the values were analysed to determine the
loss of carotene content of leaves during the various levels
of processing. It was found that freeze drying preserved
carotenes to the maximum. Fermentation resulted in some

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loss of carotenes at 8.78% and 6.20% for cabbage and
cauliflower leaves respectively. Sundried caused great loss
in carotene content at 79.43% and 80.01% (Table 8 and 9).
3.7. Antioxidant Potential
The antioxidant potential of Gundruk prepared by the three
methods of drying were determined by DPPH method and
expressed in terms of Total Antioxidant Activity (TAA) %
(Table 10).
3.8. Product Development
Three different products were developed incorporating
Gundruk (cabbage and cauliflower, 1:1). They were:
Gundruk - groundnut chutney mix
Gundruk dehydrated squid mix
Gundruk dry prawn mix
Product 1: Gundruk groundnut chutney mix
Three variations of the product was prepared and presented
to a panel of ten judges. The three variants were:
GG1 20% Gundruk + 80% groundnut mix
GG4 Groundnut mix (Control)
The results of the sensory evaluation, using nine point
hedonic scale rating, are tabulated below:
According to the results of the sensory evaluation, Gundruk
groundnut mix at 20% Gundruk level was the accepted
variant. GG3 with 40% Gundruk was found to have a slight
bitter after taste as per the comments given by the
panellists.
Product 2: Groundnut dehydrated squid mix
The three variants prepared were:
GS1- 20% Gundruk + 80% dehydrated squid mix
GS2 30% Gundruk + 70% dehydrated squid mix
GS3 40% Gundruk + 60% dehydrated squid mix
GS4 Dehydrated squid mix (Control)
GGS1 with 20% Gundruk was well accepted by the
panellists. GGS3 with 40% Gundruk scored least.
Product 3: Gundruk dry prawn mix
Three variations of the product were as follows:
GP1- 20% Gundruk + 80% dry prawn mix
GP2 30% Gundruk + 70% dry prawn mix
GP3 40% Gundruk + 60% dry prawn mix
GP4 dry prawn mix (Control)
GP1 with 20% dry prawn scored the highest among the
variants and was given a high overall acceptability score of
8. GP3 scored the least among the variants, but managed to
score an overall acceptability of 7 points.
3.9. Sensory Evaluation of Gundruk samples
Gundruk prepared by the three drying methods namely
sun drying, hot air drying and freeze drying were evaluated
for their sensory properties, in order to determine if there
were any adverse effect on the sensory attributes of the
mechanically dried Gundruk over the conventionally sun
dried Gundruk. These samples were also compared with
Gundruk prepared and bought from Nepal.
The samples used were:
SG sundried Gundruk
HG hot air oven dried Gundruk
FG freeze dried Gundruk
NG Gundruk sample from Nepal (Control)
In all the above samples cauliflower and cabbage Gundruk
were mixed in 1:1 ratio.
From the data shown above, it is evident that freeze dried
Gundruk is more acceptable when compared to other
samples. Gundruk when incorporated into other products
was found to be more acceptable by the panellists when
compared to 100% Gundruk (Table 11, 12, 13 and 14) and
(Figure 1, 2, 3 and 4).

Table 6: Mean and standard deviation values for vitamin C content (mg/100g)
Sample type Cabbage Cauliflower

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Fresh leaves 101.871.01 48.270.65

Table 7: Vitamin C loss on processing (in %)
Sample Cabbage Cauliflower
Fermented leaves 8.43 9.7
Sundried Gundruk 85.2 87.2
Hot air oven dried Gundruk 44 47.3
Freeze dried Gundruk 15.5 17

Table 8: Total carotene content of the samples (g /100g)
Raw leaves 4774.96 6232.44
Sundried Gundruk 982 1246.73
Hot air oven dried Gundruk 3409.41 4139.29
Freeze dried Gundruk 3994.62 5331.47

Table 9: Carotene loss on processing
Sundried Gundruk 79.43 80.01
Hot air oven dried Gundruk 28.6 33.5
Freeze dried Gundruk 16.34 14.5

Table 10: Antioxidant Potential of the Gundruk samples
Sample TAA (%) TAA (mean std dev)
Standard antioxidant (Vitamin C) 94.8 93.99 0.88
Cauliflower, Sundried 13.66 13.30 0.34
Cauliflower, Hot air dried 15.8 15.52 0.25
Cauliflower, Freeze dried 24.63 25.53 1.11
Cabbage, Sundried 21.47 21.14 0.28
Cabbage, Hot air dried 31.22 30.88 0.31

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Cabbage, Freeze dried 57.43 57.29 0.30

Table 11: Sensory scores for Gundruk groundnut mix
Product Colour Taste Odour Texture Appearance OAA
GG1 7.2 0.53 7.1 0.42 7.7 0.50 6.4 0.45 8.5 0.50 7.2 0.50
GG2 7.5 0.85 6.4 0.75 6.3 0.86 6.3 0.50 7.9 0.75 6.5 0.50
GG3 6.3 0.50 5.5 0.45 6.4 0.62 6.2 0.55 7.6 0.65 6.1 0.25
GG4 8.1 0.46 7.4 0.55 5.8 0.73 6.5 0.25 7.2 0.35 7.4 0.25
*OAA Overall acceptability
Table 12: Sensory scores for Gundruk dehydrated squid mix
GS1 8.3 0.5 7.5 0.45 7.3 0.53 8.4 0.35 8.3 0.55 8.3 0.65
GS2 7.2 0.35 7.4 0.63 6.5 0.55 7.1 0.75 8.1 0.85 7.4 0.50
GS3 6.6 0.15 6.5 0.25 6.2 0.95 6.7 0.50 6 0.55 6.3 0.35
GS4 9.2 0.25 8.3 0.55 8.5 0.55 8.5 0.25 8.4 0.35 8.6 0.20

Table 13: Sensory scores for Gundruk dry prawn mix
GP1 7.8 0.6 7.5 0.45 7.3 0.50 7.5 0.25 7.8 0.28 8.1 0.65
GP2 7 0 7.4 0.02 6.8 0.50 7.3 0.25 7.2 0.50 7.5 0.50
GP3 7.2 0.55 7.4 0.25 7 0 6.6 0.25 7.1 0.55 7.4 0.05
GP4 9.3 0.15 8.5 0.50 7.5 0.55 7.5 0.25 8.9 0.01 8 0

Table 14: Sensory scores for Gundruk samples
SG 6.2 0.50 4 0.14 6.3 0.50 4 0.32 5.2 0.55 5.5 0.5
HG 7.4 0.45 4.2 0.25 5.4 0.48 4.2 0.25 6.1 0.50 6.5 0.50
FG 8.3 0.55 5.5 0.50 6.1 0.21 5.5 0.15 5.5 0.14 7.5 0.25
NG 7 0.12 5 0.50 6.5 0.55 5.2 0.85 6.7 0.46 6 0.23


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Fig 1: Gundruk Samples Fig 2: Gundruk Groundnut Mix Samples

Fig 3: Gundruk Dehydrated Squid Mix Samples Fig 4: Gundruk dry prawn mix

4. DISCUSSIONS
Gundruk was prepared by fermentation of outer cabbage
leaves and cauliflower leaves at 25o C for 5-7 days and
then dried employing three different methods like sun
drying, hot air oven drying and freeze drying, to study the
effect of mechanical drying on the nutritional as well as
sensory characteristics of Gundruk. Effect of the different
methods of drying and also of fermentation on the vitamin
C and carotene content of Gundruk was studied. Anti-
Oxidant Potentials (AOP) of Gundruk prepared by the three
drying methods were compared to identify the drying
method that retained the highest AOP level. Vitamin C
content of fresh cabbage outer leaves was found to be
higher than that reported by previous studies, 32 mg/100 g
and 27.32 mg/100 g in white cabbage. This difference may
be because in the present outer leaves of green cabbage
were used. Vitamin C loss was seen highest in sun drying
(85.2% and 87.2% in cabbage and cauliflower Gundruk
respectively), which is expected as it is an uncontrolled
method of drying. Freeze drying was found to be the most
effective method of drying in terms of vitamin C loss,
which was the least at 15.5% and 17% for cabbage and

10

cauliflower leaves respectively. Similar results were
observed by Ndawul et al. [4] in cow pea leaves, wherein
open sun drying method caused the greatest vitamin C loss
at 84%. In another study, Sun-dried leaves had the highest
loss of vitamin C (90%), while Freeze-dried leaves, on the
other hand, had the lowest vitamin C loss of 19% on jute
leaves. Post fermented leaves suffered vitamin C loss at
around 8% and 9% in cabbage and cauliflower leaves. In a
study by Raci [5] on tarhana, a Turkish fermented cereal
food, fermentation at 30 0C for 4 days was found to
increase vitamin C content. Vitamin C loss in fermented
cabbage and cauliflower leaves can be due to crushing step
involved prior to in Gundruk preparation. Crushing and
cutting of leaves lead to oxidative degradation of vitamin
C.
Freeze dried Gundruk was found to retain highest amount
of carotenoids. Sun drying resulted in high loss of
carotenes. A studied on the effect of hot air oven drying on
the beta nutrient contents of the outer leaves of cabbage
showed similar result at 50% retention in the beta carotene
level and less than 40% retention in vitamin C [6].
The observations are also similar to that noted in cow pea
leaves drying where open sun drying method caused the
greatest beta carotene loss of 58% [4] and amaranthus
leaves in which open sun drying caused 86.5% loss in beta-
carotenes [7]. In another study, loss of beta carotene from
green leafy vegetables such as mint, curry, gogu and
amaranth, after drying was found to range from 24 to 40%
in sun dried leaves and 6 to 25% in oven dried [8].
The Total Antioxidant Activities of sundried, hot air oven
dried and freeze dried Gundruk samples were evaluated. In
the case of cabbage and cauliflower Gundruk, freeze dried
samples were found to show highest TAA. But the TAA of
hot air dried Gundruk prepared from outer cabbage leaves
were found to show lower TAA values than the TAA
(94.05%) of the outer cabbage leaves dried at 70 C,
studied by Nilnakara et al. [9]. However, the freeze dried
cabbage Gundruk showed higher TAA value than the TAA
(53.4 0.6%) of outer cabbage leaves measured by Ismail
et al. [10] by using the ethanol extraction method.
The pH, acidity and moisture content observed in the
Gundruk samples were similar to the values observed by
Tamang [3]. Evaluation of Gundruk conducted showed that
Gundruk as such, to be eaten raw, was not very well
accepted, because of the strong sour and bitter taste which
was perceived to be unpleasant by the panel members.
Gundruk was preferred to be combined with other
ingredients that can mask the strong taste of Gundruk to
develop products that will be acceptable but the local
people. Taking this into consideration, three products
incorporating Gundruk were prepared - Gundruk -
groundnut chutney mix, gundruk dehydrated squid mix
and Gundruk dry prawn mix. Among the three products
developed, Gundruk- dry prawn mix scored the highest in
the nine point hedonic scale rating with an overall
acceptability score of 8 0.65.
5. CONCLUSION
It can be concluded that the experiments carried out in this
study showed that freeze drying and hot air oven drying
help in better retention of nutrients like vitamin C,
carotenes and also showed higher total antioxidant
activities for the Gundruk samples when compared to the
conventional sun drying that causes high loss in the
nutrients. The study also showed that introduction of
Gundruk in this part of India can be taken up as a new
product development which will not only confer nutritional
benefits to the people but also help in utilizing the
otherwise wasted vegetable leaves.
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Process Improvement To Enhance The Nutritional Quality of Indian Fermented Food (Gundruk)

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Process Improvement To Enhance The Nutritional Quality of Indian Fermented Food (Gundruk)

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International Journal of Human Genetics Medical Biotechnology and Microbiological Studies

ISSN (Online) 2319-1732 : Volume 1 , Issue 2 , October 2012-10-12

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