Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours

Food Science & Nutrition
Bhaskar Mani AdhikariAshok K Shrestha

Abstract

Stinging nettle (Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively higher level of crude protein (33.8%), crude fiber (9.1%), crude fat (3.6%), total ash (16.2%), carbohydrate (37.4%), and relatively lower energy value (307 kcal/100 g) as compared to wheat and barley flours. Analysis of nettle powder showed significantly higher level of bioactive compounds: phenolic compounds as 129 mg Gallic acid equivalent/g; carotenoid level 3497 μg/g; tannin 0.93 mg/100 g; anti-oxidant activity 66.3 DPPH inhibition (%), as compared to wheat and barley. This study further established that nettle plants as very good source of energy, proteins, high fiber, and a range of health benefitting bioactive compounds.

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Citations

Apr 18, 2018·Journal of Separation Science·Wei-Qi XieYi-Xian Gong
Aug 4, 2018·Zeitschrift Für Naturforschung. C, a Journal of Biosciences·Dasha MihaylovaAneta Popova
Nov 30, 2018·Journal of Ethnobiology and Ethnomedicine·Harpreet BhatiaKewal Kumar
Aug 1, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sabrina EspositoPaolo Vincenzo Pedone
May 12, 2016·Experimental and Therapeutic Medicine·Shumei Xu, Ying Xue
Jul 11, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Dorota KregielHubert Antolak
Sep 21, 2017·Journal of Food Science and Technology·Mohamed A GediDavid A Gray
Mar 1, 2021·Meat Science·Kazem AlirezaluJosé M Lorenzo
May 1, 2021·Foods·Zuzana HlaváčováVlasta Vozárová
May 18, 2021·Journal of Ethnopharmacology·Arun Kumar KhajuriaN S Bisht
Jun 28, 2021·Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy·Phindile Faith NdlovuRebogile Ramaesele Mphahlele

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