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The study was examined the fresh, cabinet dehydrated and sun-dried cauliflower samples were analyzed for proximate as well as mineral analysis. Proximate analysis was cauliflower samples contained 90.62% moisture, 4.42% carbohydrate, 1.98% protein, 0.23% fat, 2.03% dietary fiber and 0.62% ash. Cabinet dehydration and sun drying substantially decreased moisture content to 9.99% and 13.27, respectively. Proportions of others components were increased, which include carbohydrate (42.44% and 38.37% for cabinet and sun drying, respectively, protein(19.06% and 18.37%), fats (2.24% and 2.16%),dietary fiber (18.59% and 18.80%) and ash (5.98% and 5.76%).In terms of mineral composition, fresh cauliflower samples were rich in phosphorus (61.35 mg/100 g), calcium (41.16 mg /100 g) and potassium (1.68 mg/100 g). These findings suggest that cauliflower is good source of dietary fiber, phosphorus and calcium. Both cabinet dehydration and sun drying are effective in preserving the chemical composition of cauliflower and preventing deterioration by reducing moisture.

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The present study aimed at the formulation of pickled product, incorporated with and without mustard oil; vinegar and salt were used as preservative. The products have been evaluated for sensory attribute i.e color, flavor, texture, taste and overall acceptability, (MOVS) formulated pickle found to be excellent and have higher score 5.7, 6.5, and 7.0 for color, flavor, and overall acceptability. It was found that the polysaccharide content and pH were decreased during processing, and significant difference (P>0.05) was found in moisture content Figure 4. The microbiological studies revealed that total viable counts (bacteria) were high in (SWVS) formulated pickle as compared to (MOVS) respectively. Storage studies demonstrated that pickles stored successfully for 90 days at ambient temperature (26±4C) without any significant change in the quality attributes of the (MOVS) pickle. Furthermore, microbiological analysis demonstrated the presence of Escherischia coli and Lactobacillus bacteria in pickled products.

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Demand for vegetables in Pakistan is constantly increasing to feed growing population. Pakistan is the second largest producer of okra and in Sindh okra is produced throughout the year. Okra crop is attacked by variety of insect pests and commercial okra production relies heavily on the pesticides belonging to organochlorine, organophosphate, carbamate, pyrethroid and neo-nicotinoid groups for pest control. Moreover, growers do not observe safety interval for okra harvest. Hence the okra sold in Pakistani markets is highly contaminated with pesticide residues. Aim of this research study was to determine the extent of pesticide residue decontamination in okra vegetable through traditional processing. Okra crop was sprayed with bifenthrin, profenofos and endosulfan, and different processing were applied on okra such as washing, detergent washing, sun-drying and cooking, etc. Bifenthrin, profenofos and endosulfan pesticide residues were extracted from okra by solvent partitioning and cleaned up through Florisil column using organic solvents for elusion as described by EPA and FDA procedures. Cleaned up residues were analyzed through GC-µECD. The results revealed that endosulfan levels were reduced to MRL by detergent washing (from 2.01 ppm in unwashed samples to 1.03ppm). Profenofos residues (3.21ppm) were reduced to MRL (2.0ppm) by detergent washing and by combination of plain water washing and frying. Bifenthrin MRL is very low (0.04ppm) and only combination of detergent washing and frying reduced residues from 0.311 ppm to 0.042 ppm.

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