Studies on Exploration of the Proximate Composition, Physical Attributes and Qualitative Phytochemical Analysis of Fresh Coriander Leafy Vegetables

Abstract

The present investigation was undertaken in the Department of Processing and Food Engineering, College of Agricultural Engineering, Raichur to study the different properties of fresh coriander leafy vegetable like proximate composition, physical properties and bio-chemical properties. It was found that the moisture content, carbohydrate, crude protein, crude fat, crude fiber and ash content of fresh coriander leafy vegetable were found to 85.65, 4.26, 3.08, 0.3, 2.09 and 4.62 %, respectively. The total flavonoids, total phenols, chlorophyll content, ascorbic acid and ß-carotene content of fresh coriander leafy vegetable were found to be 318.40, 76.69, 222.36, 160.36, 34.32 mg/100 g, respectively. Overall, the combination of proximate composition, physical characteristics, and bio-chemical properties underscores the nutritional value and potential health benefits of fresh coriander leafy vegetables. Incorporating coriander into diets can provide essential nutrients and bioactive compounds, enhancing both the flavor and the potential well-being of individuals.