Preparation of Red Cabbage Powder and Proximate Analysi

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.