HomeANTORCHAvol. 5 no. 1 (2018)


Lea May S. Araneta | Denille S. Manalang | Christine O. Cruz



Micronutrient deficiency is a widespread issue in all ages among developing countries. In order to address this, great interest in supplements from blends of natural herbs and spices has been given because of the health benefits they confer. With this, the study aimed to develop a powdered nutrient supplement out of locally available vegetables in the market and to identify presence of nutrients after undergoing convective drying and cryogenic grinding. The fresh vegetables have undergone drying and grinding to obtain a powdered vegetable. The samples were then analyzed for proximate properties which consist of moisture content, ash, fat, carbohydrates, and protein content. Mineral analysis (sodium, iron, and calcium) was also conducted. Moreover, the total plate count was observed for biological activity. It was found out that the powdered vegetable is high in beta-carotene with traces of minerals like calcium and iron. The sodium content was low compared to the commercially available supplements. From this study, we can conclude that the powdered vegetable supplement has a potential in substituting the commercially available seasonings in the market which has more sodium with less vitamin and mineral content.