摘要：Garden cress has been considered as an important nutritional and medicinal plant in India since the Vedic era (between 500-1700 B.C.). In Ayurveda, the indigenous medicinal system, it is described as hot, bitter, galactogogue and claimed to destroy vata (air) and kapha (phlegm). Seeds are also rich source of omega 3-fatty acids which helps to lower cholesterol in hyper cholesterolemic patients. The non conventional food stuff namely garden cress (Lepidium sativum L., family - Cruciferae) was processed and the resultant processed versions were analyzed for proximate principles, minerals and antinutrients. Food product dahiwala bread was developed using processed versions of garden cress seeds. Results showed that garden cress seeds are good source of protein, fat, calcium, iron and phosphorous. Processing (dehusking) procured a significant decrease in oxalate and total cyanogens while phytic acid was reduced to a small extent. Food Product, dahiwala bread, developed keeping in view of its consumption by masses in general, was found in the realm of acceptability by the semi trained panel. Version 1(Whole garden cress seed flour incorporated product) was as acceptable as standard. Thus, the food products developed incorporating garden cress seeds, like the present one could be beneficial for masses as nourishing as well as therapeutic agents due to the presence of various therapeutic properties like hypoglycaemic, hypotensive, fracture healing, anticancerous and the like
