and eat and drink and be not extravagant; surely He does not love the extravagant

Preparation of value-added Fruit and Vegetables products

Dr. Shaheen Atta Principal Scientist Food Science Division

Food and Nutrition

Food : The edible material of plant/animals that supports growth, repair maintenance and protect the body from infections and diseases. Nutrition: Process by which body utilizes food for growth , maintenance and healthy living.

Sources

Plant

Animal

Food Nutrients
Food nutrients required for various functions of the body

Macronutrients
Needed in large quantities Fats Carbohydrates Protein
Requires for energy ,cell multiplication & repair

Micronutrients
Required in minute quantities Vitamins Minerals Trace Elements
Essential for metabolic processes.

Deficiency Malnourishment Infection Degenerative diseases

Major Fruits/vegetables of Pakistan

Vegetables = 40 types
Potato, onion, chili, melons, cucurbits, tomato, turnip, okra and pea etc

Fruits

= 21 types

Citrus, dates, mango, guava, apple, banana, apricot, grapes, peach, plum and pomegranate

Importance of Fruit and Vegetables

Source of
Vitamins : Required for various physiological functions
Fiber : obesity, B.P, cholesterol, constipation, cancer

Minerals : Required minutely in metabolic process

Micronutrients : To keep body healthy Fats : Source of energy, fatty acids & vitamins

Antioxidants : Protect body from disease Fight against free radicals

Free Radicals And Antioxidants

Free radicals: Reactive species enter in body and causes various diseases. Act like terrorist Sources: pollution, smoking, radiation, unhealthy life style, etc Antioxidants: group of friendly compounds act to control free radical attack. It acts like armed forces etc. Vitamins A , C, E and Beta carotene known as biological antioxidants they deactivate free radicals

Sources: Fruits, vegetables their skin and other natural products

Spoilage of Fruits & vegetables

Due to
Yeast Molds Bacteria Enzymes

Caused
Softness and bad odor Cottony growth Sliminess, souring and wetting Makes food unhygienic

Post harvest losses

About 35% of total produce and ill effect to health

Why food is preserved?

Food Preservation

To stop the Spoilage and wastage of foods

To save economy

To make seasonal fruits and vegetable available hygienically during off season

Preservation techniques
Refrigeration Freezing Canning Drying Pickling irradiation

Objective
To prepare value added products (pickle, Chutney) from seasonal fruits and vegetables by simple and economical methods

Pickling
An edible product, that has been hygienically preserved and flavored in a solution of oil or vinegar There are many different pickle recipes but each version has its own healthy benefits depending on the ingredients and the method used for pickling Common methods: Fermented pickling (oil pickle) and vinegar pickling

Pickles are

Benefits of Pickle

low in calories, fat and sugar high in fiber , Antioxidants, good source of vitamins/minerals

Beneficial for diabetics, high B.P, skin problems, asthma, and immune disorders, urinary infections,. re-mineralize bones
The spices in pickles contains health friendly ingredients e.g., garlic, have the ability to regulate fat metabolism and bacterial growth.

Spices like fenugreek, Mustard seeds, turmeric powder, kalongi etc contain flavonoids, help in digesting foods and has many medicinal properties to keep the body healthy
Makes mineral available to body

WHO recommends to take at least 5 type of fruit and veggie/day, which could only be possible by having pickle in daily meal. In this way the benefits of seasonal vegetables could be obtained during off season

Peels of Fruits/ Vegetables Treasure of nature

Generally our society cannot afford diversify of diets with adequate amounts of fruits, vegetables or animal-source foods that contain large amounts of micronutrients and health providing natural antioxidants As these compounds are predominantly found in most of fruit/vegetables tissues, it would be worth while to investigate the nature of antioxidants that are present in peel. due to lack of awareness, usually soft & middle portions of fruit/vege is being consumed, while the peel/ agro-industrial by-products goes in wastes along with beneficial ingredients For example, peels of apples contain up to 87 % more phytochemicals (natural antioxidant) than the inner flesh. (ref.) study from Cornell University

Fresh veggies

Hand washing

Washing of veggies

Rube in salt and turmeric Cutting of veggies

Mixing of veggies

Roast and grind spices

Earthier Jars
Mustard oil Mixed vege Pickle

METHODOLOGY

Mixed Vegetable Achar

Ingredients:
Raw Mangoes 2 Kg Lemons 1\4 Kg Green chilies 1\4 Kg mixed vegetables 1 Kg mustard oil 3 liters salt 1\4cup saunf 2 cups haldi 2 tsp kalonji 1 cup methi dane 2 cups chili powder 1\4-1\2cup Next day gently squeeze out all the water Place the vegetables in bowl, pour vinegar over it and mix well. Keep aside for 2-3 hours. Strain the liquid from the vegetables and bring to a boil, and cook just for 2 minutes. Remove the vegetables put them in a tray to cool completely. Heat mustard oil to smoking point, cool. Mix all the spice ingredients and remaining salt with oil just to bind the spices.

Directions:
Wash and pat dry all the vegetables. Cut the mangoes remove seed and cut into pieces. Cut the lemons into half slit the chilies into half, held together at the stalk. Peel the carrots and cut into 2 inches long sticks. Peel and slice the turnip. Break the cauliflower into medium sized floret. Remove the covering of the garlic and leave them whole. Divide the salt into two parts. Place mangoes, lemons, garlic and chilies in a large bowl, sprinkle one part of the salt, mix well , cover and leave over night.

Stuff the green chilies with the spice mixture. Rub rest of the mixture over all the vegetables
Place the mixture in jar, Mix thoroughly Pour in the remaining oil. The oil should cover the vegetables Cover the jar with a muslin cloth and keep it in an airing place. Stir the contents of the jar for the first two weeks at least once a day.


Ingredients
Karela 1 Kg Mustard Oil 1\2kg Salt According To Taste Aniseed (Saunf) 50g Turmeric Powder (Haldi) 1 tsp Nigella Seeds (Kalonji) 50g Fenugreek Seeds (Methi Dane) 50g Chili powder 1 tsp

Directions:
1.Wash and pat dry the karela. 2.Cut them into half, remove seed 3.Mix all the spices ungrinded in small quantity of oil, to make a paste. 4.Fill the Karela with paste . 5.Fasten the karela with thread and put them in earthen jar along with remaining oil and spices. 1.Keep the jar tightly closed with cloth for 4-5 days in 2.such a way that pickle should be kept 3-5 hours in open sunlight daily


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Green Chilli Pickle

Ingredients 1 kg green chillies 50 gm imli (imli) 250 gm gur/shakkar Salt 20g rai (mustard seed) 10g methi seed (fenugreek) 30 ml vegetable oil

Method Slit chillies (or cut in halves).

Make paste of imli and gur in a little water. Roast mustard and methi on a dry griddle for a minute. Grind to a powder. Mix with the paste, salt to taste and try to stuff in the chillies if slit, or just mix thoroughly. Heat oil and cook the chillies for about 5 minutes. Cool and bottle.

Imli Chutney
Tamarind pulp 1 Kg Dates/Sultana 0.5 Kg Sugar1.2 Kg Vinegar 350 ml Chili powder- 50 g Mustard 50g Ginger 40 g Garlic 20 g Salt 10g Cinnamon-10 g Cloves -4g Cardamom -3g Yield- 290g x 07 No of bottles

Tomato Garlic Chili Sauce

Ingredients
8 garlic cloves, minced 15 dry red chilies, chopped 4 tomatoes, chopped 3 thumbs of fresh ginger, minced 3/4 cup chopped onions 2 tablespoon soy sauce 2 teaspoons allspice 2 teaspoons sugar 2 tablespoon oil 1.5 tablespoon corn starch salt to taste Combine everything but the sugar and corn starch in saucepan and heat gently. Simmer over a medium heat until everything is cooked, this should take about 10-15 minutes. Add a couple of tablespoons of water if the mixture is too dry. Remove from the heat and let the mixture cool a little. Transfer it into a food processor and blend it to a smooth paste or however you like it. Now return the mixture to the sauce pan and add the corn starch (dissolved in a little water) and sugar. Simmer until the garlic hot sauce begins to thicken. Transfer to jars and cool.

Method

CUCUMBER ACHAR
Ingredients: 4 Cups cucumber, peeled, seeded and sliced into 2 inch length 1 tbsp Salt, for dewatering cucumber 1 tbsp Cumin seeds 1 tbsp Coriander seeds 1 tbsp Chili paste 1 tbsp Garlic paste 2 tbsp Tamarind paste 3 tbsp Mustard oil 1 tsp Freshly ground black pepper Salt to taste Methods In a large bowl, mix cucumber slices and salt Let it rest for at least two hours, to extract water from cucumber. Thereafter, drain it thoroughly Dry roast sesame, cumin and coriander seeds In a blender, blend the toasted seeds, along with chili paste, tamarind paste, garlic paste, oil, black pepper, and salt Pour the mixture onto dewatered cucumber slices. Mix thoroughly Refrigerate in a sterilized jar.

Thank you very much indeed