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Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow.
- Source :
- Food Science & Nutrition; Nov2017, Vol. 5 Issue 6, p1139-1144, 6p
- Publication Year :
- 2017
-
Abstract
- The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth ( Amaranthus cruentus L.), black nightshade ( Solanum scabrum Mill.) and jute mallow ( Corchorus olitorius L.) leaves used as vegetables were subjected to blanching, boiling and drying. The proximate composition and β-carotene content of fresh and processed leaves were determined. Amaranth, black nightshade and jute mallow leaves had 25.21%, 39.74% and 29.18% of protein, respectively. The β-carotene levels were 16.40, 25.25 and 27.74 mg/100 g for black nightshade amaranth and jute mallow leaves, respectively. The ash content was 10.57% for black nightshade, 12.40% for jute mallow and 16.33% for amaranth. Processing methods caused decreases of β-carotene and crude lipid content. Boiling for 30 min or more resulted in large loss of β-carotene. Drying under shade resulted in less loss of β-carotene than drying in cabinet at 50 and 60°C. [ABSTRACT FROM AUTHOR]
- Subjects :
- AMARANTHS
SOLANUM
TOSSA jute
EDIBLE greens
TASTE testing of food
FOOD industry
Subjects
Details
- Language :
- English
- ISSN :
- 20487177
- Volume :
- 5
- Issue :
- 6
- Database :
- Complementary Index
- Journal :
- Food Science & Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 126316387
- Full Text :
- https://doi.org/10.1002/fsn3.504