Abstract
Brassica oleracea L.var. botrytis is one of the most common and popular vegetable grown in India but still, neglected by people in their consumption pattern. In view of this, an attempt was made to utilize ( cauliflower greens) to develop low cost fibre rich products for people suffering from micronutrient deficiency and to assess the sensory quality of developed products. The fresh collected cauliflower green leaves were washed and sun dried for 5-7 days to dry them. In the study, DCGLP biochemically analysis for moisture -3.40gm, protein- 21.6gm, crude fibre- 10.23gm, iron- 42mg (values as per 100gm). Three recipes (pancake, dhokla and idli) were supplemented with / without 2g and 5g DCGLP per serving and sensory evaluation was done with the help of 9 point hedonic rating scale in reference to appearance, taste, texture and flavour by 9 panel of semi trained judges. The prepared recipes were found to be acceptable at 2 g incorporation of DCGLP.
Key words: Brassica oleracea, (DCGLP) Dried cauliflower green leaf powder.