The study was conducted to develop dietary fiber powder (DFP) from white cabbage outer leaves since they are rich in dietary fiber but are generally discarded as waste. The chemical and microbiological parameters of DFP were studied at each step of production and storage. The cabbage outer leaves were blanched and both blanched and unblanched leaves were dried at 80°C and 90°C. The effects of hot-water blanching and hot air drying temperature on the quality of DFP obtained were investigated in terms of moisture content, proximate composition (protein, crude fat, crude fiber, ash and carbohydrate content), vitamin C content, total phenolic content (TPC), total antioxidant activity (TAA) and acidity. Also their effect on the microbiological quality and the rehydration ratio was analyzed. The study was conducted in the premises of Lady Irwin College. Data was analyzed statistically using ANOVA and DMRT tests. The result showed that both blanching and drying has affected the composition of fiber i.e., blanching the leaves has resulted in better retention of nutrients due to inactivation of the enzyme peroxidase. Drying on the other hand has resulted in loss of nutrients which has increased with the increase in drying temperature.
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