Year: 2024 | Month: December | Volume 13 | Issue 4
Processing for Value Addition of Seasonal Fruit and Vegetables
Anil Bhat
S.K. Gupta
Rakesh Sharma
Julie D Bandral
Banarsi Lal
Ankit Magotra
Rohit Kumar and Akshay Deep
DOI:10.46852/2249-6637.04.2024.5
Abstract:
This research analyzes the customary techniques for preserving seasonal fruits and vegetables, emphasizing the following
five recipes from the Himalayan region: Tomato Ketchup, Mixed Pickle, Apple Jam, Turmeric Halwa and Bottle Gourd Ladoo.
These products are made in rural Jammu and Kashmir and provide a means for the region’s households to economically sustain
themselves by savoring and nutritionally enriching surplus produce. Incorporating traditional wisdom and using local ingredients
like jaggery, turmeric, and bottle gourd, these recipes not only promote health-conscious consumption but also offer additional
nutritional value. The study captures the processing steps of the products to prepare alongside their detailed nutritional profile
per 100g. Their calorie content, macronutrients, fiber and more are compared and visually represented through a heatmap and
comparative table to streamline selection for various dietary preferences. The research highlighted the importance of these valueadded
products with regard to food security, stimulating entrepreneurship and improving rural livelihoods.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
