Nutritional evaluation of cabbage products developed with the cabbage grown under sodic condition treated with gypsum and FYM

This study was conducted to evaluate the nutritional quality of cabbage and its products, prepared with the cabbage grown under normal and sodic condition treated with gypsum and FYM. Cabbage samples grown under soil irrigated with canal water and sodic soil treated with gypsum and FYM to neutralize 50% sodicity (G₁F₂) and to neutralize complete sodicity (G₂F₂) were used for preparation of Cabbage powder, sauerkraut and cabbage-peas vegetable. Cabbage products prepared from cabbage grown under G₁F₂ treatment contained (P< 0.05) lower amount of protein, fat, crude fibre and total dietary fibre, but significantly higher contents of ash, carbohydrates, total soluble sugar, oxalic acid and polyphenols than the products prepared using cabbage grown under soil irrigated with canal water and G₂F₂ treatment. Under sodic conditions use of gypsum and FYM in regular practice is required to produce the nutritionally healthy vegetables and healthy products.