Effect of blanching and drying methods on the nutritional and sensory quality of leafy vegetables

Onayemi, O.; Badifu, G. I. O.

doi:10.1007/bf01092204

Cited by 41 publications

(32 citation statements)

References 6 publications

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“…Regarding ash content, with the exception of V. nigando (6.05%), all other species in the present study have appreciably high level of ash content. This is consistent with the reported fact that most leafy vegetables are rich in minerals- Onayemi and Badifu (1987) reported such high values as 25.1% ash in Amaranthus hybridus and 27.32% ash in Celosia arqentia. Since total carbohydrate and lipid were low, these leafy vegetables cannot be regarded as energy food.…”

Section: Resultssupporting

confidence: 81%

Nutritive values of some non-conventional leafy vegetables and scarcity food plants of north east India

Chandra¹,

Gogoi²,

Gautam³

et al. 2016

Afr. J. Food Sci.

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Biochemical analysis was made for major nutritional components of eight non-conventional leafy vegetables and scarcity food plants of north east india, most of which occur in the wild. Crude protein content varied from 12.24 to 28.80%. Total carbohydrate varied from 5.35 to 18.80%. Lipid content was found to be low and varied from 2.06 to 6.16%. Total mineral content in the form of ash were found to be impressive and ranged from 11.58 to 24.58% with the exception of Vitex nigando, where it was only 6.05%. Calorific values varied from 108.9 to 215.46 Kcal/100 g. Methionine and tryptophan content varied in the range of 1.28 to 2.62 and 0.81 to 1.36 g/100 g protein respectively. The present findings show that many wild and non-conventional leafy vegetables, which are traditionally used by various ethnic groups of North East India and popularly referred to as "poor man's food" are in fact nutritionally very rich which necessitate rethinking about these neglected food plants.

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Section: Resultssupporting

confidence: 81%

Nutritive values of some non-conventional leafy vegetables and scarcity food plants of north east India

Chandra¹,

Gogoi²,

Gautam³

et al. 2016

Afr. J. Food Sci.

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“…Sweet potato, pumpkin, cowpea, peanut and amaranth greens have been reported to be good sources of provitamins A [2,9,10]. Various levels of /%carotene, o~-carotene and total carotenoids have been reported [2,11,12].…”

Section: Introductionmentioning

confidence: 99%

“…These vegetables form an essential component of the meal by providing variety and a good source of provitamin A carotenoids, ascorbic acid, thiamin, riboflavin, minerals and dietary fiber [1][2][3]. They are the most reliable and cheapest sources of dietary vitamin A that are affordable by low income families ] 4,5].…”

Section: Introductionmentioning

confidence: 99%

Effect of traditional processing practices on the content of total carotenoid, β-carotene, α-carotene and vitamin A activity of selected Tanzanian vegetables

Mosha

Pace

Adeyeye

et al. 1997

Plant Food Hum Nutr

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The alpha-carotene, beta-carotene and total provitamin A carotenoids and the effect of traditional processing practices on the retention of these provitamins were studied using amaranth, cowpea, peanut, pumpkin and sweet potato leaves. Results of this study indicated that the content of total carotenoids, beta-carotene and alpha-carotene were in the range of 26.79-44.74 mg, 4.16-19.12 mg, and 0.99-10.26 mg per 100 g of dry vegetables, respectively. The vitamin A activities were 4.042, 3.124, 0.829, 2.025 and 1.581 mg RE per 100 g of dry amaranth, cowpea, peanut, pumpkin and sweet potato leaves, respectively. The traditional processing practices of sun drying and storage in ventilated containers resulted in a significant (p < 0.05) decrease in the concentration of total carotenoids, beta-carotene and alpha-carotene for all the vegetables. Conventional blanching and cooking resulted in a significant (p < 0.05) increase in the concentration of carotenoids in the cowpea, peanut and pumpkin leaves while in amaranth and sweet potato greens, thermal processing resulted in a significant (p < 0.05) decrease in the concentration of these nutrients.

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“…In vegetables all high fiber vegetables, among which cluster bean (guar) stands first. Green leafy vegetables are also known to be low GI [2]. Some earlier studies reported tubers also show low GI after consumption [3].…”

Section: Introductionmentioning

confidence: 97%

Erişte Üretiminde Modifiye Düşük Glisemik İndeksli Bileşenlerin Kullanımı: Reoloji ve Mikroyapı Özellikleri

Kumar

Prabhasankar

2017

Akademik Gıda

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Low glycemic index ingredients are now getting attention due to their effect on human nutrition and health. Modification of these ingredients further enhances the beneficial properties of food products. Objective of the study was to modify some of the low GI ingredients such as rajma, guar, guar seed and oats with different chemical treatments. These chemical treatments were earlier used for the modification of starches. Studies on the modification of complex foods having both starch and proteins were scanty. These modification techniques yielded some ingredients which had improved rheological behavior and also enhanced product quality parameters. Modification of ingredients has become a new innovation in food technology, with ease of preparation and utilization. These ingredients can be used in a variety of foods from bakery to pasta products. These are having worthy nutritive principles which are beneficial for several health related issues. Further study is needed to understand the molecular changes during modification.

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Effect of blanching and drying methods on the nutritional and sensory quality of leafy vegetables

Cited by 41 publications

References 6 publications

Nutritive values of some non-conventional leafy vegetables and scarcity food plants of north east India

Nutritive values of some non-conventional leafy vegetables and scarcity food plants of north east India

Effect of traditional processing practices on the content of total carotenoid, β-carotene, α-carotene and vitamin A activity of selected Tanzanian vegetables

Erişte Üretiminde Modifiye Düşük Glisemik İndeksli Bileşenlerin Kullanımı: Reoloji ve Mikroyapı Özellikleri

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