Effect of processing techniques on antinutritional factors present in some uncommon edible leafy vegetables

Chandan batwa (Chenopodium amaranth;), Kunjreu (Digera muricata), Paatari (Launca pinnatisida), Sarata (Acanthospermum hispidum), Tandulga (Ameranthus sp) and Tarwata (Cassiatora tacala) like uncommon leafy edible vegetables popularly -consumed in the rural areas of this region were selected for the present study. Pressure cooking and boiling, methods of food processing were found to be effective in decreasing antinutritional factors i.e. acid detergent fibre, lignin, cellulose, oxalic acid, phytin phosphorous and tannin. The effect was found highly significant in Paatari, Tarwate, Kunjeru and Sarata.