Effect of Different Methods of Cooking on the Ascorbic Acid and Palatability of Fenugreek Leaves (Trigonella Foenum Graecum)

Abstract

Diet surveys carried out in India have revealed that the diets consumed by a large majority of the population are lacking in protein rich and protective foods^. In view of the low purchasing power of the people, attempts are being made as part of the Applied Nutrition Programme to increase the cultivation and consumption of low-cost protein rich and protective foods such as legumes and green leafy vegetables.