Comparison of nutritional properties of Stinging nettle (<i>Urtica dioica</i>) flour with wheat and barley flours

Food Science and Nutrition - Tập 4 Số 1 - Trang 119-124 - 2016
Bhaskar Mani Adhikari1, Alina Bajracharya1, Ashok K. Shrestha2
1Department of Food Technology, National College of Food Science and Technology, Kathmandu, Nepal
2Nutrition and Food Science, School of Science and Health Hawkesbury Campus, University of Western Sydney Penrith NSW 2751 Australia.

Tóm tắt

AbstractStinging 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.

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Food Science and Nutrition

Tập 4 Số 1

119-124

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