Abstract

A STUDY ON POTASSIUM LEACHING PROCESS ON FOOD GROUPS

Sushmitha K., Lally Hanna Luke* and Deepa C. Philip

ABSTRACT

Leaching of food is recommended to renal patients in order to reduce the food mineral load. The primary objective of the work is to analyze the reduction in potassium content of several food groups because the patients with CKD have limited consumption of food rich in potassium, such as green beans, dhal, green leaves like Agatha, and amaranth, nuts, etc. The research study aims to find out whether leaching affects the potassium content for different food groups other than the one used in the existing research works on before and after the leaching process, thus adding a variety of choices in the diet pattern of CKD patients.

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