Open AccessComparison of nutritional properties of Stinging nettle ( Urtica dioica ) flour with wheat and barley flours
Author(s) -
Adhikari Bhaskar Mani,
Bajracharya Alina,
Shrestha Ashok K.
Publication year - 2016
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.259
Subject(s) - urtica dioica , urticaceae , herb , dpph , gallic acid , food science , herbaceous plant , carotenoid , tannin , botany , condensed tannin , biology , chemistry , traditional medicine , antioxidant , polyphenol , medicinal herbs , proanthocyanidin , medicine , biochemistry
Stinging nettle ( Urtica dioica. L ) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively higher level of crude protein (33.8%), crude fiber (9.1%), crude fat (3.6%), total ash (16.2%), carbohydrate (37.4%), and relatively lower energy value (307 kcal/100 g) as compared to wheat and barley flours. Analysis of nettle powder showed significantly higher level of bioactive compounds: phenolic compounds as 129 mg Gallic acid equivalent/g; carotenoid level 3497 μ g/g; tannin 0.93 mg/100 g; anti‐oxidant activity 66.3 DPPH inhibition (%), as compared to wheat and barley. This study further established that nettle plants as very good source of energy, proteins, high fiber, and a range of health benefitting bioactive compounds.