摘要：Acceptable, nutridense products were prepared using Purslane ( Portulaca oleracea ) to explore the possibility of utilizing fresh and dehydrated leaves and stalk in common dishes to increase the intake of greens as a source of micro and macro nutrients. Ten food products were developed and standardized out of which 6 were with the dehydrated powder 4 were with dhal and vegetable combinations. Spinach was used as a control. The nutrient content of the prepared recipes especially with reference to dietary fibre, protein, calcium and iron were higher than the control. Significant differences were observed in a few of the recipes in regard with the sensory attributes (Appearance, flavor, taste and overall acceptability) of portulaca oleracea recipes with that of control.
