Cultivation and Nutritional Profiling of Selected Varieties of Microgreens and their Acceptability in Incorporated Recipes
No Thumbnail Available
Date
2023-07
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Avinashilingam
Abstract
Microgreens are soft juvenile greens, 2.5–7.6 cm (1– 3 in.) tall. Microgreens
are harvested 7–14 days after germination and sold with the stem and attached
cotyledons (seed leaves) depending on the species. Despite their small size, these
microgreens hold dense concentration of micronutrients and phyto-chemicals. Hence
the present study was conducted with the objective to determine the optimal growth
conditions for cultivation of microgreens, nutritional profiling, formulation and
acceptability of microgreen based recipes. Six types (N=6) of microgreens were
selected for the conduct of study. The mustard, radish, chia, sesame, fenugreek and
beetroot microgreens were selected. Initially a pilot study was conducted using
mustard microgreen, to determine the best growing media, watering method and
lighting condition suitable for the growth of microgreens. The cocopeat medium
under indirect lighting and top watering method was optimal for growth of
microgreens and hence all the selected six microgreens were cultivated using the
optimal condition. The growth was monitored and compared in terms of weight, leaf
size and stem length on each day (upto 7 days). The analyzed micronutrient and
phyto-chemical concentration of the microgreens was superior than their mature
counter parts (regular greens). The heavy metal content was low and the microgreens
were safe for consumption. The shelf life was also determined using different storage
containers under different conditions. Recipes (N=80) were formulated using
microgreens and sensory evaluated to determine the overall acceptability. The
nutritional composition of the recipes was also determined. The Knowledge, Attitude
and Practices (KAP) on Microgreens were assessed among the selected subjects (Self
Help Groups - Kudumbashree) (N=81) and awareness was created through live
training sessions. Apre and post awareness, knowledge assessment was done to
determine the impact of awareness. The subjects scored better in the post awareness
assessment and it was understood that the awareness was effective and a positive
impact was noticed. Hence efforts need to be made to spread the awareness of
microgreens among the public to cultivate and consume them. This will provide an
economic means to partake adequate nutrients.
Description
Keywords
Food Service Management and Dietetics