ABSTRACT

Abstract ....................................................................................................576 24.1 General Introduction .....................................................................576 24.2 Nutritional and Anti-Nutritional Importance of

Green Leafy Vegetables ................................................................577 24.3 Medicinal Importance of Green Leafy Vegetables........................579 24.4 Processing Importance of Green Leafy Vegetables ......................580 24.5 Protein Deficiency and Its Present Scenario .................................581 24.6 Functional Properties of Leaf Protein Concentrate .......................582 24.7 Extraction Optimization and Application of Leaf Protein

Concentrate in Combating the Protein Deficiency .......................584 24.8 Importance of Cytotoxicity Study .................................................585 24.9 Preparation of Extruded Food Incorporating LPC

Using Extrusion Technology .........................................................586 24.10 Preparation of Pasta (An Extruded Food) by Incorporating

Leaf Protein Concentrates .............................................................587 24.11 Importance of Storage Studies ......................................................587 24.12 Conclusion ....................................................................................588 Keywords .................................................................................................588 References ................................................................................................588

JAYABRATA SAHA and SANKAR CHANDRA DEKA*