Calcium is an integral component of bones and teeth. Being present in minute amounts, calcium is essential for maintaining several physiological functions. However, most Indians usually consume low-calcium diet. There is evidence of widespread osteoporosis, bone fractures, osteopenia, bone pain and reduced bone mass, particularly in post-menopausal women. Cauliflower green is a low-cost, calcium-rich (626mg/100g) leafy vegetable which can be dried by various methods but the calcium content varies as the processing method varies. In the present study, fresh cauliflower leaves were collected, washed, weighed and dried in five different ways namely sun-drying, shade-drying, microwave-drying, oven-drying and roasting methods and then grinded into powder and weighed again. All the drying methods produced good quality CLP but the total yields (15.12-20.76%) and calcium contents (578-762mg/100g of fresh leaves) of CLP samples varied as the processing method varies.Roasting is the best method for the preparation of CLP, considering all the advantages and disadvantages of five processing methods used. It is suggested that roasted CLP can be used as vegetable calcium supplement which can easily be incorporated into the many recipes commonly used in the day-to-day menu of the people. Regular consumption of CLP may be helpful for preventing and reducing the prevalence of calcium deficiency disorder.
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