Abstract
Brassica oleracea leaves is found to adequate quantity of iron and vitamin C. Thus the investigator was motivated to incorporate the dried form of this Brassica oleracea leaves powder in the common recipes to increase the nutrients and to treat anemic college going girls. The collected fresh Brassica oleracea leaves were washed and remove and the immature part after that the leaves are shadow dried at 27-37O C and the leaves were made in to powder. In order to estimated the nutrient analysis by using AOAC procedure Brassica oleracea leaves was found have high Vitamin C – 54.27 mg/100gm, Beta Carotene – 42.58 mg/100gm, Iron – 60.78 mg/100gm. The sensory evaluation was done by trained panelists (n = 20) were recruited from staff of the TBAK college for women, using a five-point hedonic scale .Three recipes were prepared with and without incorporation of the developed Brassica oleracea leaves powder. The powder was incorporated in 5%,10%,15% level in chocolate, cookies and green gram ball. Only 5% Brassica oleracea leaves powder incorporate recipes were highly acceptable the recipes that had highest overall acceptability were selected for supplementation. The total of 6 anemic adolescent girls in age group 17-18 years were further classified as severe anemic, moderate anemic and mild anemic their hemoglobin level and iron binding capacity were analyzed initially. After the supplementation period of 60 days their final hemoglobin and iron binding were analyzed. Hb levels of the selected samples were in the range of 7.4 to 10.3.Iron binding capacity levels of the selected samples were in the range of 228 mg/dl to 380 mg/dl .There is a significant difference between initial & finial level on supplementation with 5 % Brassica oleracea leaves incorporated Cookies & Chocolate.