Abstract:
The aim of this work is to develop red cabbage powder and examine the nutritional content by
proximate analysis. Red cabbage containsanthocyanin’s that dissolve in water, have antioxidant
properties, and have a fairly wide range of colour changes owing to changing pH. These
characteristics not only make red cabbage useful as an acid–base indicator. The main objectives
of this study was to determine the proximate composition. Nutritional properties of red cabbage
powder and evaluate the quality of its contents. The chemical analysis of red cabbage powder as
per the examined samples are Protein_10.94%, Ash_ 5.2%, Moisture_5.5%. Moisture content
was determined by using moisture analyzer, Ash content was determined by muffle furnace,
Protein content determined by Kjeldahl apparatus. Red cabbage powder can be used in many
cooked food as a supplement for antioxidant and dietary finer. In this study newly prepared red
cabbage powder was used in chicken corn soup as supplement. The soup appeared with
extraordinary colour and texture, improved thickness and taste. Sensory evaluation of the product
was also satisfactory. It is concluded that red cabbage powder can be used as nutritional
supplement in amy cooked food with local and international recipes to improve protein and finer
contents.
