The applicability of kohlrabi for producing ready-to-use and ready-to-eat ovo-vegetarian diets was studied. For this purpose, two kohlrabi cultivars were characterized for their agriculture yield, vegetative parameters, proximate chemical composition, phytochemicals, and their antioxidant activity. Moreover, the phenolic compounds in different parts of kohlrabies were identified and quantified. Furthermore, six ovo-vegetarian diets were formulated by incorporating kohlrabi with different protein sources such as faba bean, chickpea, and defatted soy bean flour. Subsequently, the proximate chemical composition, minerals content, phytochemicals and their antioxidant activity as well as the sensory evaluation of the prepared diets were carried out.
The results indicated that no significant differences (p>0.05) were found between both kohlrabi cultivars for either yield or chemical composition. In contrast, significant differences (p