title: Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours.
abstract: 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 μg/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.
authors.affiliation: Department of Food Technology National College of Food Science and Technology Kathmandu Nepal.
authors.forename: Bhaskar Mani
authors.initials: BM
authors.lastname: Adhikari
authors.affiliation: Department of Food Technology National College of Food Science and Technology Kathmandu Nepal.
authors.forename: Alina
authors.initials: A
authors.lastname: Bajracharya
authors.affiliation: Nutrition and Food Science, School of Science and Health Hawkesbury Campus, University of Western Sydney Penrith NSW 2751 Australia.
authors.forename: Ashok K
authors.initials: AK
authors.lastname: Shrestha
keywords: Antioxidant activity; barley flour; nettle powder; polyphenol